Effect of Mineral Supplementation on Pork Muscle Color as Measured by Spectrophotometry and Disk Colorimetry

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Abstract
The levels of zinc, iron and copper used to supplement swine rations in this study had no significant effect upon myoglobin concentration of the Longissimus dorsi muscle. A highly significant relationship was found between the index of fading and myoglobin concentration. From this, it may be concluded that disk colorimetry might be used as a method for estimating myoglobin content of pork muscle. The effect of fat and total moisture content upon color renotations and myoglobin concentrations was found to be non-significant. This indicated that little relationship exists between the fat and moisture content of pork muscle and its color, whether it be measured as a surface phenomenon by disk colorimetry, or as a pigment concentration by spectrophotometry. Copyright © . .

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