Abstract
Temperatures below −17.7 °C. (0° F.) and moisture resistant, preferably impermeable, wrappings are desirable for the retention of colour of pork during storage. Although pork thawed in air or water was lighter in colour than that thawed in brine or pickle, the difference was markedly reduced after curing and maturation. Nevertheless, the colour of the final product was significantly correlated with that of the pork after thawing. Samples stored under conditions that retain the original colour, or subsequently thawed by procedures that produce light colours, are the least stable after defrosting. On the average there was comparatively little difference between the colour of exposed and internal samples, although the former were more variable. Pale-drying yielded samples with a lighter internal colour than did the usual smoking procedure.
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