Pork Color Measurement as Affected by Bloom Time and Measurement Location

Bloom time and measurement location effects on color changes of pig longissimus dorsi muscle were studied, using CIE L*, a*, b*. The measurements were performed on two locations in the central area of muscle cross‐section repeatedly every 2 min over a 30‐min period. Hue angle (H*) and chroma (C*) were calculated. Bloom time had no significant effect on L* value (P = 0.17), but it affected a*, b*, C* and H* (P < 0.001); a* and C* stabilized after 18 min and b* and H* after 26 min. The measurement location was significant for C* value (P = 0.04), and close to the significance in case of a* and b* (P = 0.06 and 0.09, respectively). L* and a* were more repeatable across bloom time than between measuring locations, whereas for b*, C* and H* we noted similar repeatability across bloom time and measuring location. PRACTICAL APPLICATIONS Results of this study indicate that a bloom time of 20–30 min should be sufficient for pork before measuring color. If only the luminosity or reflectance measurement is of interest, the blooming of pork is not necessary. Better or similar repeatability of color parameters in the course of blooming as compared to two adjacent locations implies the importance of defined localization of repetitions in meat color assessment.