Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82° C

Authors

V. M. Ghorpade
Daren P. Cornforth, Utah State University

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

58

Issue

1

Publication Date

1993

First Page

51

Last Page

52

Abstract

Undenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65°C. Roasts cooked to 82°C had gray internal color after cooking, but panelists noted development of pink internal color after refrigerated storage. Reflectance spectra of pink slices from roasts cooked to 82°C, then stored for 12 days at 2°C, were characteristic of denatured globin hemo-chromes or related nonnitrosyl hemochromes.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.

Recommended Citation

Ghorpade, V.M. and Cornforth, D.P. 1992. Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82° C. J. Food Sci. 58:51-52 + 89.