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Myoglobin Content and Color of Raw Pork Loin Roasts as Affected by Freezing at Two Rates^{1, 2,}

Tennessee Agricultural Experimental Station and College of Home Economics. The University of Tennessee, Knoxville 37916

Abstract

Longissimus and psoas major muscles of paired pork loin roasts were evaluated for myoglobin content and color reflectance in the fresh state and after freezing at two rates: in an air blast freezer at –28 C and in a home freezer at –18C. Myoglobin content of thaw drip from frozen roasts was measured, also. Roasts were stored for 28 days before thawing.

Myoglobin content was lower (P<.001) in the longissimus than in the psoas major muscle. More myoglobin was found in frozen than fresh roasts (P<.05), but no difference (P<.05) in myoglobin was associated with freezing rate. Apparently, myoglobin extraction from frozen muscles was more efficient than from fresh muscles. Total myoglobin in the thaw drip from blast and home frozen roasts was similar.

Significant (P<.001) differences between muscles were detected for lightness index and purity. No differences (P>.05) in dominant wavelength, purity, or lightness index were associated with freezing rate. For fresh muscles, purity was positively and lightness index negativelyrelated to myoglobin content.

¹ Published with the approval of the Dean of the Tennessee Agricultural Experiment Station and the Dean of the College of Home Economics, The Universityof Tennessee, Knoxville.

² The authors gratefully acknowledge the assistance of Dr. Curtis C. Melton in selecting the meat for the present study.

³ Present address: Cincinnati, Ohio.