The colour of cooked cured pork. III.—Distribution and relationship of pigments, pH and cysteine

Variations in the pigment concentration of fresh pork, in different muscles or in the same muscle, lead to variations in the colour of the cooked cured pork. Two‐fold variations were found for different muscles, these being due almost wholly to myoglobin, and not to haemoglobin. The relationships between pH, cysteine, cystine, total pigments, nitroso pigments, and stability of colour have also been investigated, pH appearing to have opposite effects in the fresh pork and the cooked cured pork.