Abstract
Spectrophotometric measurements were used to study the reflection spectrum of pork and bacon in detail. A new method of colour measurement using nine filters was developed and tested experimentally on 100 samples of bacon treated in various ways.It was found that three distinct changes could occur in the colour quality of bacon which were related to known physical or chemical changes. A loss of scatter in the blue region was associated with the reaction between nitrite and the haemoglobin pigments. An increase of scatter in the green with a corresponding decrease of scatter in the red was interpreted as loss of haemoglobin and a corresponding increase of methaemoglobin pigment.These changes normally occurring in the colour of bacon can be assessed with three filters which absorb light below wave lengths of 460, 520, and 595 mμ, thus simplifying the method without loss of efficiency.The estimation of the total scatter of the bacon is made by an independent measurement.
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