Title

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

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

58

Issue

1

Publication Date

1993

First Page

51

Last Page

52

DOI

10.1111/j.1365-2621.1993.tb03209.x

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.