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Color difference meter assessment method for pork color

A colorimeter and color technology, applied in standardization and food application fields, can solve problems such as differences and different measurement conditions

Active Publication Date: 2014-04-16
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using a colorimeter to assess flesh color, the result is also affected by the thickness of the flesh sample, background color, color development time and oxygenation temperature. Different measurement conditions may lead to great differences

Method used

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  • Color difference meter assessment method for pork color
  • Color difference meter assessment method for pork color
  • Color difference meter assessment method for pork color

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] 1. Comparison of meat sample thickness

[0014] Take the longissimus dorsi muscle at the junction of pig thoracolumbar vertebrae (take the longissimus dorsi 20-30cm backward from the penultimate 3rd to 4th thoracic vertebrae) in the same piece of pork that has been sufficiently cooled at an ambient temperature of 0-4°C, respectively, along the vertical direction of the muscle. Take meat samples with a thickness of 1cm, 2cm and 3cm (5 repetitions for each thickness), place the cut pieces of meat flat on a red plastic plate (new cut side up), and cover with a single layer of colorless and transparent ordinary plastic wrap ( Oxygen transmission rate: 14483cm 3 / (m 2 .24h.atm), carbon dioxide transmission rate: 63683cm 3 / (m 2 .24h.atm), water vapor transmission rate: 54g / m 2 .24h) Wrap the meat pieces and place them at 0-4°C for 30 minutes to develop color. Calibrate the color difference meter before measuring the color difference. The specific operation is: first tur...

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Abstract

The invention discloses a color difference meter assessment method for pork color. The method comprises the following steps of: cutting a pork block of which the thickness is not less than 2 centimeters from longissimus dorsi on a pig thoracolumbar spine joint which is fully cooled at the ambient temperature of 0-4 DEG C along a direction which is vertical to the trend of muscles, putting the cut pork block on a red plastic plate with a newly-cut surface facing upwards, wrapping the pork block with a single-layer colorless transparent fresh-keeping film, attaching the film to the pork block to avoid air bubbles and wrinkles, and developing color at the temperature of 0-4 DEG C for 30-60 minutes; and assessing pork color by using a color difference meter. Key points of the method are that: four factors, namely, pork sample thickness, background color, oxygenation temperature and color developing time, which influence the color difference meter assessment method for pork color are researched, so that a standardized operation specification is provided for the color difference meter assessment method of the pork color.

Description

technical field [0001] The invention relates to the standardization of an evaluation method of a pork color color difference meter, and belongs to the field of food application technology research. Background technique [0002] The color difference meter method is mainly based on the optical principle, and is measured with a special meat color measurement system. Commonly used flesh color systems are CIE L*a*b* and Hunter L*a*b*, among which CIEL*a*b* is the most commonly used, CIEL*a*b* color system, also known as L*a*b* table color system. The Lab color space is to use L*, a*, b*3 values ​​in one group to represent any color. Among them, L* represents the brightness, the value is 0~100, the larger the value, the greater the brightness; a* and b* have positive and negative points, +a* represents redness, -a* represents greenness, +b* represents yellowness degree, -b* means blue degree. The L*, a*, b* value of any color can be measured with a color difference meter, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01J3/46
Inventor 周光宏王晓宇李春保徐幸莲
Owner NANJING AGRICULTURAL UNIVERSITY
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