Researches on the colour of cured meats:III Curing effect on the colour of cured meat and meat products

概要

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We have made optical observations of the colour of cured meats and cured meat products in connection with various subjects, which have been usually judged by experiences of craft in our country. Results obtained are as follows: (1) Among 3 curing agents (NaCl, KNO3, NaNO2), with which we have experimented, NaNO2 is the only direct reactor which directly acts upon colour substance in meats and accomplishes colour fixation. The colur of meat products, called "unfixed", is obtained by addition of salt to fresh meats.(2) The colour of meats after curing is related to the content of colour substance which contains Fe in fresh meats. It can be said that colour substance containing Fe is the possible one which accomplishes colour fixation. Although the degree of the rebbish colour increases in redness after meats are cured more than in the fresh meats and decreases after they are boiled, the colour of products is brighter than that of uncooked, cured meats. (3) When meats are cured under the dry curing method, done with nitrite, as it has been in pra-ctice in Europe and United States, it is concluded that the colour of meat products will not vary according to the curing period.
公益社団法人日本畜産学会の論文