Characterization of changes in psychometric colour attributes of comminuted porcine lean meat during processing

Changes in colour during the processing of a comminuted porcine lean meat system were characterized using the psychometric colour attributes lightness L (∗)) hue (h (∗))and chroma (C (∗)). The effects of processing temperature, nitrite and air pressure during comminution were examined. The pattern of changes as a function of processing time for L (∗) and C (∗), but not for h (∗), showed clear dependence on processing temperature (15, 30, 40, 50 and 60°C). For C (∗) this dependence was much more complex than foor L (∗). Nitrite dramatically affected the pattern of change in h (∗) and C (∗), but much less so changes in L (∗). Varying the air pressure during comminution did not induce shifts in patterns of changes of the three colour attributes. However, it did have a marked effect on the absolute values and the extent of changes in L (∗) and, to a much lesser extent, in h (∗) and C (∗). The findings of this study furnish the basis for a possible usage of the psychometric colour attributes as parameters for a quantitative kinetic analysis and modelling of the effect of processing factors during the production of comminuted meats.