Abstract
Meat color is the first visual-sensory indicator of pork quality and is considered a direct primary determinant in consumer purchasing decisions. Color characteristics of meat products allow to make a primary idea about the quality of meat, the age of the animal at slaughter, conditions of its housing and diet. However, visual expert assessment, due to individual peculiarities of perception, is seen as not devoid of subjective component, introducing distortions in the final conclusion. In this regard, special color scales are used for objective assessment of meat quality on the basis of data on its color. In our study, the L*a*b* scale, which has proven its effectiveness in a number of branches of meat animal breeding, was used to analyze the meat of purebred and second-generation pigs (marketable animals).
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