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Factors affecting the colour and texture of pig meat

Code: 9781838794972
Publication date: 08/06/2018
Extent: 24 pages

Contributions by: Xin Sun and Eric Berg, North Dakota State University, USA

Chapter synopsis: In pork, colour and texture are the two most significant factors influencing consumer perceptions of quality. It is therefore important to understand the many factors that can affect pork colour and texture, because these factors influence purchasing decisions. Furthermore, those in charge of marketing pork must be informed regarding the assessment methods available to monitor, evaluate and categorize pork colour and texture. In this chapter, we will explore the biological and environmental factors that affect colour and texture in pig meat. We will then introduce and discuss existing and potential methods for assessment of the colour and texture attributes of pig meat.

DOI: 10.19103/AS.2017.0030.07
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Table of contents 1 Introduction 2 Physicochemical factors effecting the conversion of muscle to meat 3 Ante-mortem factors affecting pork colour 4 Post-mortem factors affecting pork colour 5 Factors affecting pork texture 6 Measurement of meat colour and texture 7 Summary of recent research: assessment of pork colour and texture using imaging technology 8 Conclusion 9 Where to look for further information 10 References

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