CANADIAN WILTSHIRE BACON: VIII. COLOUR OF BACON AND ITS CORRELATION WITH CHEMICAL ANALYSES

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Abstract
Photoelectric measurements on two factory-cured Wiltshire sides from each of 22 Canadian packing plants, sampled (i) upon receipt at the laboratory, (ii) after storage for 10 days at 1 °C., and (iii) after smoking for 14 hr. at 40 °C., indicated statistically significant differences between individual sides in respect of both total intensity and quality of colour, which would seem to have arisen mainly from differences between plants. The average range of variation between plants was: total intensity, 25%; red intensity, 23%; green, 30%; and blue, 35% of the mean. Differences in colour quality of two types, (i) due to variations in the component intensities which were correlated but not of the same absolute magnitude, and (ii) due to uncorrected variation in the component intensities, were demonstrable.Partial correlation studies led to the deduction of a moderate degree of association between colour quality, and pH and nitrite content, under the conditions of sampling (ii). Increased acidity was accompanied by an enhanced green and a depressed blue intensity. Increased nitrite content also tended to depress blue intensity, but apparently without significantly affecting the green. No correlation between colour and the salt, nitrate or moisture content of the meat was demonstrable.

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