Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin

Authors

  • B. GIRARD,

    1. The authors are affiliated with the Dept. of Food Science, University of British Columbia, 6650 NW Marine Drive, Vancouver, B.C. V6T 1W5.
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  • J. VANDERSTOEP,

    1. The authors are affiliated with the Dept. of Food Science, University of British Columbia, 6650 NW Marine Drive, Vancouver, B.C. V6T 1W5.
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  • J.F. RICHARDS

    1. The authors are affiliated with the Dept. of Food Science, University of British Columbia, 6650 NW Marine Drive, Vancouver, B.C. V6T 1W5.
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  • The financial assistance from the British Columbia Agricultural Sciences Research & Development Fund is gratefully acknowledged.

ABSTRACT

The residual redness was characterized in well cooked meat from turkey breast and pork loin. A simple method of scanning thin slices by transmission spectrophotometry was used to evaluate the meat pigments in situ. Absorption bands at 414, 520, and 550 nm of the spectra obtained from cooked meat led to the conclusion that residual pink color was caused by cytochrome c. The method was further modified to study the effect of air contact on meat color after cooking. Other pigments were spontaneously oxidized as soon as meat surface was exposed to air. The concentrations of hemoproteins in turkey and pork were determined and found to be related to cooked meat color.

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