Vol. 10, Special Issue 5 (2021)
A study on the effect of ageing pork at varying time, temperature and packaging combinations on its color
YR Ambedkar, Anurag Pandey, Sanjita Sharma, Arvind Soni, Umesh Suradkar, Ashish Saini, Sarita Kumari and Manisha Mathur
The color of the meat is one of the essential factors for enhancing the preference of consumers at the point of sale. The decision of adopting a tenderization or packaging technique should consider the factor of maintaining acceptable color of meat. The objective of the current study was to determine the effect of ageing time and temperature combinations on color of fresh pork obtained from adult animals. The pork was kept for ageing in two different packing conditions i.e., Aerobic and Vacuum at two different temperatures i.e., 4 °C and 7 °C. The sampling was done for assessment on 0, 6 and 12 days. The different attributes of color that we studied were L* (lightness), a* (redness), b* (yellowness), c* (Chorma) and h* (hue angle), We found that the ideal pH falling in the range of 5.7 to 6 was observed in vacuum packed samples both at 4 °C and 7 °C. From our study it can be concluded that among all the attributes the redness varied significantly with all types of treatments in the study whereas the chroma varied with days of ageing only. It can be concluded from our study that the packaging types under study affect the color of meat but not to the extent of drastically affecting consumer preference.
How to cite this article:
YR Ambedkar, Anurag Pandey, Sanjita Sharma, Arvind Soni, Umesh Suradkar, Ashish Saini, Sarita Kumari and Manisha Mathur. A study on the effect of ageing pork at varying time, temperature and packaging combinations on its color. The Pharma Innovation Journal. 2021; 10(5S): 108-111.