Effect of Moisture, Relative Humidity and pH on Color and Pigments of Cold Storage Beef Meat

수분함량, 상대습도 및 pH가 냉장 우육의 색도 및 색소에 미치는 영향

  • 정인철 (대구공업전문대학 식품공업과) ;
  • 문귀임 (대구지방식품의약품청) ;
  • 김기영 (밀양산업대학교 식품과학과) ;
  • 김미숙 (경성대학교 식품공학과) ;
  • 이교연 (경성대학교 식품공학과) ;
  • 강세주 (축협중앙회 축산물등급판정소)
  • Published : 1998.04.01


This study was investigate correlation of moisture content, relative humidity, pH, color difference, myoglobin(Myo), oxymyoglobin(Oxy) and metmyoglobin(Met). The moisture content, relative humidity of loin and shank were not changed uniformly during storage, the pH was raised according to storage period. The L value was raised at the closing stage of the storage period, the surface of the b value was higher than interior. Between Myo and Met were positive correlation in common with loin and shank. The surface and interior of loin were negative correlation between Oxy and Met, the surface and interior shank were positive correlation between Myo and L value and were negative correlation between Myo and Oxy. The moisture content, relative humidity, pH and color was not correlation uniformly.