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Colour measurement of ground meat packaged in modified atmosphere

Colour measurement of ground meat packaged in modified atmosphere. Oldřich Smékal Vysoká škola chemicko-technologická, Praha. Goal of work. To evaluate the effect of different additives and composition of modified atmosphere on the colour. Samples. The mixture of ground pork and beef meat

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Colour measurement of ground meat packaged in modified atmosphere

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  1. Colour measurement of ground meat packaged in modified atmosphere Oldřich Smékal Vysoká škola chemicko-technologická, Praha

  2. Goal of work To evaluate the effect of different additives and composition of modified atmosphere on the colour

  3. Samples • The mixture of ground pork and beef meat Additives: • Robin (E325 – Sodium lactate, E262 - Sodium acetate) 0,5 % • AVO ( E330 – Citric acid, E325 – Sodium lactate, E262 - Sodium acetate, E621 – Sodium glutamate) 0,5 % Meat samples S1 – mixture without additives S2 – mixture + AVO S3 – mixture + Robin S4 – mixture + ice (5 %) + Robin S5 – mixture + ice (10 %) + Robin

  4. Methods Measurement of atmosphere composition • CheckMate 9900 Reflectance spectrophotometry: • Minolta Chroma Meter CM 2600d L*, a*, b* Image analysis: • Nikon coolpix 4500, CanoScan 3200F • >>> *.jpg or *.lim • LUCIA 4.11 (RGB systém) • >>> mean red /R/,green /G/,blue /B/ • conversion on ratios of colours: r = R/(R+G+B) g = G/(R+G+B) b = B/(R+G+B)

  5. Atmosphere composition

  6. Colour of meat

  7. LUCIA – image analysis

  8. Conclusion • depletion of oxygen by micro-organisms, fat and myoglobin oxidation • decrease of a*; L* and b* are not changing • no significant effect onmeat colour between individual additives • decrease of r and increase of g → oxidation

  9. Thank you for your attention

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