Abstract
The color changes occurring during cooking and subsequent refrigerated and frozen storage of pork loin roasts were investigated using a trained panel in conjunction with the Hunter Color Difference Meter (CDM). Increasing the internal end point temperature of pork loin roasts resulted in loss of pinkness (color panel and Hunter CDM). Absorbance data obtained from aqueous extracts of raw and cooked pork samples indicated that oxymyoglobin was completely denatured at internal temperatures of 70° and 80°C. Panelists perceived pinkness in three of the twelve well cooked roasts (internal temperatures of 70° and 80°C) following refrigerated and frozen storage. This phenomenon could not be attributed to the presence of undenatured oxymyoglobin. Pinkness was more likely to develop in refrigerated than frozen roasts. The pink color faded very quickly upon exposure to light and oxygen. Use of the hue (tan−1b/a) for measurement of cooked pork color was found to be faster, simpler, more precise and more highly related to panel scores than the other parameters studied. It was concluded that complete disappearance of pinkness in cooked pork does not require intensive cooking.
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