The relationship between measurements of color and water-holding capacity in pork loin.

Sang Hun Moon*, Jin Yeon Jeong**, Gap Don Kim*, In Cheol Cho***, Jin Tae Jeon*, Seon Tea Joo* and Gu Boo Park*Division of Applied Life Science(BK21 program)*, Institute of Agriculture & Life Sciences**, Gyeongsang National University, National Institute of Animal Science, RDA***ABSTRACTThe objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred(Landrace×Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements(CIE L*, a*, b*), chroma(C*) and hue angle(h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE L*, b* and h values had positive correlation with drip loss(r=0.52, 0.42), but CIE a* and C* values were not related to drip loss. Results showed that CIE L*, b*, and h color system was better than CIE L*, a*, b* color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss(0.42) and CIE L* (0.67). Although CIE L* and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE L*, b*, and h color space should not be used independently to predict WHC of pork loin.(Key words :Meat color, Water-holding capacity, Pork loin)