Comparison of objective measures of pork colour traits during ageing of the longissimus muscle from pigs housed organically and conventionally
J. Álvarez-Rodríguez A C , M. Tor A , D. Cubiló A , G. Ripoll B , D. Babot A and D. Villalba A
+ Author Affiliations
- Author Affiliations
A Departament de Producció Animal, Universitat de Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain.
B Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA). Avda. Montañana 930, 50059 Zaragoza, Spain.
C Corresponding author. Email: jalvarez@prodan.udl.cat
Animal Production Science 55(4) 494-500 https://doi.org/10.1071/AN13278
Submitted: 2 July 2013 Accepted: 13 December 2013 Published: 11 February 2014
Abstract
Pigs raised conventionally (n = 56) and indoors organically (n = 47) from different three-way crossbred genotypes were used to assess the capacity of pork colour attributes during ageing to discriminate between two methods of rearing pigs. Instrumental colour characteristics were measured on L. thoracis muscle from day 1 to 7 of storage, and the relative contents of metmyoglobin (MMb) and oxymyoglobin (MbO2) were estimated. The yellowness and chroma indices were lower in conventional than organic pork at all sampling times except on day 3 of storage. Lightness and hue angle were lower, whereas redness index was greater, in conventional than organic pork during all days of storage. Using MMb rather than MbO2 could be useful to highlight myoglobin oxidation in pork meat because it was weakly correlated with the measured CIELab colour attributes. Despite the differences in instrumental colour attributes, discrimination between conventional and organic (not free-ranging) pig husbandry was not possible. However, 3 days of storage combined the best colour (low hue angle and high redness index) and haeminic pigment balance (low MMb and high MbO2).
Additional keywords: CIELab colour, organic pork, pigs, production systems.
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