Lower Color Intensity Research Articles

Investigation of the Neutralizing Behaviors of Cement-Based Materials Using a New pH Indicator Formulated from February Orchid Petals.

Investigation of the neutralizing behavior of concrete is essential, as it can help reveal the durability properties of concrete structures. In this paper, anthocyanin extracted from February orchid (F. orchid) petals was used to characterize the neutralized (carbonated, leached, and sulfate-attacked) regions of cement-based materials. The durability of F. orchid indicator was evaluated through comparison between discoloring behaviors of fresh and aged F. orchid indicators, and the capability of the new indicator in neutralization characterization was then verified by combining indicator (phenolphthalein, malachite green, indigo carmine, or thymolphthalein) spray, X-ray computed tomography (CT), and the X-ray attenuation method (XRAM). The result in the present study showed that, with a lower color intensity as compared to phenolphthalein/thymolphthalein, F. orchid indicator was less preferable in studying carbonation but a better choice in characterizing leaching and sulfate attack of cement-based materials. In addition, a sharp carbonation front was revealed in the present study, suggesting that the carbonation process in this study was controlled mainly by diffusion. For leaching and sulfate attack, the broader fronts revealed suggested that both processes were co-controlled by diffusion and reaction. The current work serves as a 'leap' toward the application of natural pigments in analyzing the durability of concrete structures.

Madurez tecnológica y fenólica en Vitis vinifera L. CV, Tempranillo en Chihuahua, México

In Chihuahua, Mexico, the cultivation of vines (Vitis vinifera L.) Tempranillo variety was established, in order to have options for growing grapes for wine, since it has climates suitable for the cultivation of this species and this allows obtaining crops that meet with the specifications for vinification; where the objective of the present study was to determine the technological maturity and characterize the phenolic composition of grapes of the Tempranillo variety, to specify the harvest date (harvest), weight of berries and their components in Chihuahua, Mexico; made in 2016, in three vineyards: one located in the municipality of Aldama (Pasado Meridiano) and two in the municipality of Cuauhtémoc (FACIATEC and Hacienda Bustillos). The experimental design was randomized complete blocks; the samplings were carried out weekly, from the beginning of the veraison (ripening) until the harvest; Chemical analyzes were carried out: soluble solids (°Brix), total titratable acidity (ATT) and pH, to monitor technological maturity; In addition, the total polyphenol index (phenolic maturation) was quantified. The optimum result in berry quality for vinification was presented by the vineyards located in the municipality of Cuauhtémoc (FACIATEC) and H. Bustillos; however, the berries from the Pasado Meridiano vineyard showed a very early maturation, and in the quantification of total polyphenols it is lower compared to the rest of the vineyards, thus reflecting a low color intensity.

Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns

Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour.
 Keywords: Jackfruit seed; Nutritional composition; Sensory profile; Composite buns

Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice.

The seasonality to which dry-cured products from Iberian breed pigs finished in Montanera (free-range rearing system with feed based exclusively on ad libitum consumption of natural resources; acorns and grass) are subjected could be overcome by pre-cure freezing. Three sets of Montanera Iberian presas (Serratus ventralis muscle) (n = 15) were established to assess the impact of frozen storage -0, or non-frozen, 3 and 6 months—previous to the technological process of curing—on the quality traits of the dry-cured product Montanera Iberian dry-cured lomito. Similar seasoning and curing processing conditions were applied to all sets. Lower productive performance due to higher weight loss during curing, and lower colour intensity were observed in pre-frozen dry-cured lomitos. The fatty acid profile was more saturated, and the oxidative status increased as a result of pre-cure freezing. On the matter of texture, all parameters were modified, highlighting the higher values of hardness and shear force of pre-frozen dry-cured lomitos. The time that raw material was frozen exerted a slight, thus helping manufacturers to better address the gap between industry and consumer demand with minimal effect on quality traits.

Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.

Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)

The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold maceration using water and ethanol as solvents. The extract using water and 70% ethanol had a 13.83 (w w-1) yield, 61.72 mg GAE g-1 phenolic compounds extract, 37.27 mg QE g-1 flavonoid content extract and 0.056 mg mL-1 antioxidant activities. The dairy beverage formulations followed a 22 factorial design in order to evaluate the effect of whey/milk and starch addition on the physical-chemical (pH, acidity, moisture, ash, fat, protein, viscosity, and color) and sensorial characteristics (acceptability) of the product. Analysis of variance (ANOVA) allowed for the development and validation of mathematical models for ash content, lipids, viscosity, and luminosity of the dairy beverage. The effects of whey/milk and starch variables on such characteristics were analyzed by the elaboration of contour curves. The product presented a lower color intensity at the highest whey concentration (75%). The product had a good sensory acceptance, and the 50 whey and 50% milk formulation presented a 7.16 points average and 79.51% acceptance index, suggesting that 50% of whey could be added up to the product’s formulation.

Isolasi dan Karakteristik Bakteri Pada Air Gambut di Kawasan Desa Sungai Daun Kecamatan Pasir Limau Kapas Kabupaten Rokan Hilir Provinsi Riau

Water color intensity is associated with topsoil concentration. The lower color intensity the lower topsoil concentration, pH and temperature. Peat water characteristic were determined by accumulation of Natural Organic Matter. The study was conducted on November 2017 to February 2018 in Health Laboratory of North Sumatera by using 3 samples of peat water to find out characteristics of peat water bacteria. Isolated bacteria were analysed by macroscopic and microscopic examination. The result showed that the bacteria have various morphology and motility. Based on characteristics, sp1 was suspected to be in the group of Staphylococcus genus while sp2 and sp3 were belong to the Escherichia genus.

Forcing bud growth by double-pruning as a technique to improve grape composition of Vitis vinifera L. cv. Tempranillo in a semi-arid Mediterranean climate

In temperate-warm terroirs, climate change is causing early harvests resulting in wines with high alcohol, low polyphenol concentration and color intensity. This is the result of a decoupling of phenolic and technological berry ripening. Aiming to palliate these effects on grape composition, double-pruning that forced bud growth during spring and summer were applied to displace berry ripening towards cooler periods of the season. Three field trials were carried out in Vitis vinifera cv. Tempranillo under the semi-arid conditions of eastern Spain, testing different types and dates of forcing. In the first season, short and cane double-pruning at anthesis and 23 days after it were compared with simple winter pruning (Control). In the second season, a single date of forcing application was carried out in vines that were either forced or unforced the previous season. In addition, some vines that were forced during the first and second seasons were treated as Control in the subsequent seasons to quantify the possible carry-over effects. All the double-pruning treatments were successful in forcing bud growth, delaying phenology and thus the harvest date at least in 49 days compared to Control. Berries from forced treatments showed lower pH and higher titratable acidity than the Control at similar TSS. This was due to increments of both tartaric and malic acids concentrations. In addition, the ratio anthocyanin to TSS was significantly higher in the berries from the forced treatments. Indeed, the double-pruning technique improved grape potential for wine making but, on the other hand, it drastically reduced yield, both in the season of application and in the subsequent. This may be due to depletion in wood reserves, which in turn modified vine phenology. Therefore, adapting viticultural practices to double-pruning technique should be further investigated for maintaining yield while improving grape composition under warmer conditions.

Immunohistochemical characteristic of C cells in European bison thyroid gland.

C cells constitute a small percentage of thyroid gland parenchyma. The number, morphology and distribution of C cells differ among species; however, data regarding their characteristics in European bison are sparse. The aim of this study was to evaluate the morphology, distribution pattern and percentage of C cells in European bison thyroid gland together with morphometric analysis. Thyroid glands from 28 European bisons of different sex and age were collected either in autumn-winter (13/28) or in spring-summer (15/28) periods and analyzed by immunohistochemistry. The mean total C cell number per all endocrine (follicular and C cells) cell number (C cell concentration) was 7.33%. The tendency to increase the C cell number from periphery to the central region of thyroid lobe was observed with the mean C cell concentration of 3.95%, 7.89% and 9.97% in peripheral, intermediate and central areas, respectively. Most frequently, C cells were situated intrafolliculary whereas epifollicular and interfollicular positions were observed less often. C cells were polymorphic with long cytoplasmic processes. The mean C cell area was 61.97 μm2 and the mean C cell perimeter, length and width were: 34.92 μm, 12.85 μm and 4.91 μm, respectively. In the majority of C cells, strong immunohistochemical cytoplasmic reaction was observed with the mean color intensity of 78.32. In autumn-winter period, C cells were significantly larger with lower color intensity than during spring and summer. This study leads to deeper characteristics of thyroid gland C cells in European bison. The histomorphometric data suggest that in European bison production of calcitonin by C cells may differ depending on the time of the year.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

Crop levels and pruning timing affect must and wine quality of cabernet sauvignon wine grape

Cabernet Sauvignon wine grape cultivar is well adapted in many of the tropical conditions of the globe and is also widely grown in Indian conditions. The experiment was conducted on Cabernet Sauvignon vines grafted on 110R rootstock and spaced at a distance of 2.438 × 1.219 m. These vines were pruned on 14, 21 and 28 Sep., 2012 as first pruning (P1), second pruning (P2) and third pruning (P3), respectively and crop levels of 20, 30 and 40 bunches per vine were maintained as L1, L2 and L3, respectively. Samples of must and young wines were collected and analyzed by using OenoFossTM (a FTIR based wine analyzer). GC-MS with single quadrapole (source temperature of 230°C and quad temperature of 150°C) was used for estimation of aroma compounds. Analysis was carried out by DB-WAXetr column on full scan mode. The must and wine quality parameters were affected by both pruning time and crop levels. Wine from P1 was found with more ethanol as must of the same treatment contained more TSS. In case of crop level, L3 was recorded with maximum (10.80 per cent) ethanol followed by L2 and L1. The maximum titratable acidity in wines was recorded in L1 and minimum was in L3. The wines prepared from P2 with different crop levels were registered with higher colour intensity and maximum was in P2L2 (4.45). Delayed pruning combination with crop levels was noted in lower colour intensity and in P3L3 the value was only 2.20. Study on aroma compounds showed differences in conc. Wines from delayed pruning were found with better aromas.

Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

<p>This work studied how different grape maturity levels and cluster treatments affect the color and phenolic composition of Grenache wines. Specifically, five treatments were undertaken at a microvinification scale for three maturity levels : Control (destemmed and crushed grapes), Whole Berry, Whole Cluster, Crushed Cluster and Submerged Cap. The first three treatments were also reproduced with large-scale wine fermentation in oak barrels but only with well-ripened grapes. The results indicated that the total polyphenol index (TPI), anthocyanin and proanthocyanidin concentrations, as well as the mean degree of polymerization were higher in all the treatments when the grapes were riper. Submerged Cap generated maximum color and polyphenolic extraction at the three maturity levels. Whole Berry wines were the most similar to the controls. The presence of stems (Crushed Cluster and Whole Cluster treatments) produced wines with a significantly higher pH at all maturity levels and with lower color intensity when the grapes were less ripe. The presence of stems also significantly increased the TPI in almost all cases.</p>

Enzymatic Extraction of Oil fromBalanites Aegyptiaca(Desert Date) Kernel and Comparison with Solvent Extracted Oil

Aqueous enzymatic extraction of oil from Balanites aegyptiaca (desert date) kernel was optimized using a mixture of four enzymes (alcalase, cellulase, viscozyme L and protease). The physicochemical properties and fatty acid composition of the oil obtained by enzyme assisted aqueous extraction and byorganic solvent extraction were compared. Using 2% of each enzyme and 1:10 of water-to-kernel flour ratio, the yield of oil extraction was 38%, estimated in comparison with extraction by Soxhlet method. Linoleic acid was the most prominent fatty acid, followed by oleic acid, and palmitic acid. No significant differences (P > 0.05) were observed in the fatty acid composition of the oil extracted using enzymes mixtures and organic solvents. However, the oil obtained by aqueous enzymatic extraction presented a significantly lower (P < 0.05) acid value, peroxide value, color intensity and phospholipids content than the oil obtained by solvent extraction. Practical Application The enzymatic process described for oil extraction from desert date kernel is environment-friendly as it does not require organic solvents and does not produce harmful waste, which is desirable not only for the safety of employees, but also for environmental protection. Oil with superior characteristics than those obtained by organic solvent extraction is produced, due to its lower FFAs and peroxide values and lower color intensity. Additionally, the overall costs of the refining process are reduced because the phospholipids are retained in the residual solid phase and there is no need of degumming.

Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines

Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of different winemaking technologies: no stem-contact fermentation destemming 100% of grapes (D100); stem-contact fermentation destemming 75%, 50% of grapes (D75–D50) respectively.The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relationships between anthocyanins/tannins and to detect the effects on the polymerization state of polyphenols after 12months storage of wines.D100 showed higher anthocyanins content but lower color intensity and phenolic compounds content with respect to the theses D75 and D50, the last two showing lower anthocyanins content due their partial adsorption by grape stems during the fermentation. D75 gave the best results in terms of anthocyanins/color intensity balance and showed a better wine tannin component with respect to D50. Moreover after 12months storage D50 reached a more advanced and stable polymerization state of colored pigments than the other wines.

Determination of 24 pesticides residues in mineral and peat soils by modified QuEChERS method and gas chromatography

A simple extraction and cleanup procedure has been developed for the analysis of 24 organophosphorus (OP), organochlorine (OC) and pyrethroid (PY) pesticides in mineral and peat soils using modified QuEChERS method. The pesticides were extracted from the soil with acidified acetonitrile. The water was removed from the extract by salting out with sodium chloride and addition of magnesium sulfate. For OP pesticides, the extracts were cleaned up with 0.2 g of primary secondary amine packed in glass Pasteur pipette and determined by gas chromatography with flame photometric detector. For OC and PY pesticides, the extracts were cleaned up with 0.2 g of silica gel packed in a glass Pasteur pipette and determined by gas chromatography with electron capture detector. After the cleanup, the extracts had lower colour intensity and reduced matrix interferences. The recovery of the OP and OC pesticides for mineral and peat soils determined at 0.01–1.0 mg kg−1 fortification levels ranged from 79.0–120.0% and 82.2–117.6%, respectively. The detection limits for OP and OC pesticides were 0.001–0.01 and 0.002–0.005 mg kg−1, respectively. The recovery of the PY pesticides ranged from 87.5–111.7% at the detection limits of 0.002–0.010 mg kg−1. The relative standard deviations for all pesticides studied were below 10.8%. The modified method was simple, fast, and had utilized less reagents than the conventional methods. The method was applied to the determination of the pesticide residues in mineral and peat soil samples collected from the vegetable farms.

Simple spectrophotometric method for determination of polyvinylalcohol in different types of wastewater

The determination of polyvinylalcohol (PVA) by the formation of the blue iodine–PVA complex method was established for a semi-micro method scale. The direct addition of iodine solution proved to be a better iodine source than iodine generated in situ. The ageing of reagents requires frequent calibrations. Common biopolymers such as starch, albumin and cellulose produced much lower colour intensity with reagents and their impact on the analysis is negligible. The method is not affected by paper filter filtration. The detection of PVA was successfully tested in different wastewater types and the method proved to be a powerful tool for PVA detection. It must be emphasised that quantification of PVA is strongly dependent on the PVA type and the quantification capacity; without information of the PVA structure or type is only tentative.

Physical characteristics and mineral composition of two pepper cultivars under organic, conventional and soilless cultivation

The present study aims to compare pepper quality and mineral composition in two different cultivars (Almuden and Quito) under organic or conventional management (experiment 1) and under soil or soilless cultivation (experiment 2). This work falls into the category of “research center studies”, which compare cropping systems under identical environmental conditions. The effect of the experimental factors – cropping system (CS), harvesting time (HT) and cultivar (CV) – and their interactions were studied. In general, conventional management led to larger, firmer and thicker peppers than observed in organic fruits, with a similar greenish colour but lower colour intensity. However, some exceptions were recorded since the effect of CS on most fruit quality parameters depended on the HT and/or CV. Conventional peppers showed higher concentrations of N and P than organic fruits and also, only in the case of Almuden, a higher NO3− concentration. Peppers grown under the soilless system showed higher NO3− and lower Ca concentrations and were less greenish (lower hue) than those grown in soil. Significant two-way and/or three-way interactions between CS and the other experimental factors were detected for weight, firmness and flesh thickness. The results obtained for fruit weight in Quito showed this cultivar to be the less suitable for soilless cultivation.

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Fifteen meat samples collected from pigs (Neckar hybrid line) were selected from 75 animals on the basis of their technological quality traits, and the samples were classified as normal, PSE, and acid meat. Sensory analysis was performed on the three meat categories. Total meat protein and drip loss protein were analyzed by electrophoresis (SDS-PAGE), mass spectrometry, and image analysis. From a sensory point of view, PSE meat was characterized by lower color intensity, and acid meat was characterized by the lowest score of juiciness. Certain soluble proteins derived from the drip loss were associated with meat quality, especially phosphoglucomutase and the B chain of hemoglobin in the case of PSE and acid meat. Low quantities of myofibrillar proteins (myosin LC1, troponin T (TnT) and troponin C (TnC)) in meat with high glycogen levels and low pH levels resulted in a higher rate of proteolysis of myofibrillar proteins due to higher enzymatic proteolysis activity in the meat. The results of this study showed that the TnC/TnI ratio may be a pertinent marker of postmortem muscle metabolism and that this ratio is related to textural properties.

Optically transparent and colorless poly(ether-imide)s derived from a phenylhydroquinone bis(ether anhydride) and various trifluoromethyl-substituted bis(ether amine)s

A series of colorless and organosoluble poly(ether-imide)s (PEIs) were prepared from a phenylhydroquinone bis(ether anhydride), i.e., 2,5-bis(3,4-dicarboxyphenoxy)biphenyl dianhydride, and seven trifluoromethyl-containing bis(ether amine)s by the conventional two-stage process via the thermal or chemical imidization of the precursor poly(amic acid)s. The fluorinated PEIs prepared via the chemical imidization procedure had inherent viscosities of 0.46–1.27 dL/g and weight-average molecular weights of 68,000–87,500. The PEIs exhibited good solubility in a variety of organic solvents; they were readily soluble in amide-type polar solvents and chlorinated hydrocarbons on a concentration higher than 10%. The solution-cast films showed a high optical transparency and low color intensity, with an ultraviolet-visible absorption edge of 368–375 nm and a yellowness index of 5.9–9.9. These films were flexible and tough with tensile strengths of 89–114 MPa. They exhibited glass-tranisition temperatures of 198–250°C and 10% weight loss temperatures higher than 488°C in air or nitrogen. In addition, these PEI films also displayed low dielectric constants (3.22–3.52 at 1 MHz) and low moisture absorptions (0.22–0.73 wt%).

Characteristic of meat colour of different duck populations

Abstract. Out of 6 conservative flocks (Khaki Campbell – Kh1, Orpington – O1, Miniducks – K2, Polish Pekin – P33, Pekin originated from Danish – P8 and cross-breeds in Pekin type – SB) 60 female ducks were used for comparison (10 ducks in each group). Birds were slaughtered at 7 week of age. The investigation of breast muscles covers: determination of the colour parameters L* (lightness), a* (redness), b* (yellowness), C (saturation), ho (hue) and ΔE (colour difference), total haem pigments’ content (THP) including myoglobin (Mb), oxymyoglobin (MbO2) and metmyoglobin (MMb) content. Sensory evaluation of raw muscles’ colour intensity in 10 point scale and Principal Component Analysis (PCA) of all measured parameters were also performed. Low THP and MbO2 were shown by Kh1 and P33 (THP: 3.79 and 3.74 mg/g, MbO2: 2.32 and 2.46 mg/g respectively). They were also characterized by the highest L* value of the all flocks (45.27 and 44.25 respectively) (P≤0.01, P≤0.05). The Kh1 was evaluated by the sensory panel as the lightest (5.01 conventional units [CU]) (P≤0.01). However P8 and K2 were assessed as darker than Kh1 and P33 (6.12 and 6.22 CU vs. 5.01 and 5.71 CU) (P≤0.01, P≤0.05) and also had significantly higher pigments content (4.48 and 4.57 mg/g respectively) (P≤0.01). Additionally K2 was characterized by the highest MMb content (0.48 mg/g) (P≤0.01), but this value is below the level that makes the colour undesirable. The ΔE values between flocks were in the 1.02–2.86 range. With just few exceptions, flocks with ΔE value higher than 2, differed significantly in pigments content, L* parameter, and sensory panel scores. As regards the obtained results Kh1 and P33 appeared significantly lighter than P8 and K2. Kh1 and P33 had lower pigments content, higher L* value and were assessed by a sensory panel as having lower colour intensity than P8 and K2. PCA analysis confirmed ANOVA results and also indicated large total colour variation of the samples within breeds except of O1 muscles.