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Comparison of objective measures of pork colour traits during ageing of the

longissimus muscle from pigs housed organically and conventionally

Article in Animal Production Science · March 2015

DOI: 10.1071/AN13278

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Animal Production Science, 2015, 55, 494–500
http://dx.doi.org/10.1071/AN13278

Comparison of objective measures of pork colour traits

during ageing of the longissimus muscle from pigs housed
organically and conventionally

J. Álvarez-Rodríguez A,C, M. Tor A, D. CubilóA, G. Ripoll B, D. Babot A and D. Villalba A

A
Departament de Producció Animal, Universitat de Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain.
B
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA). Avda. Montañana 930,
50059 Zaragoza, Spain.
C
Corresponding author. Email: jalvarez@prodan.udl.cat

Abstract. Pigs raised conventionally (n = 56) and indoors organically (n = 47) from different three-way crossbred
genotypes were used to assess the capacity of pork colour attributes during ageing to discriminate between two methods of
rearing pigs. Instrumental colour characteristics were measured on L. thoracis muscle from day 1 to 7 of storage, and the
relative contents of metmyoglobin (MMb) and oxymyoglobin (MbO2) were estimated. The yellowness and chroma indices
were lower in conventional than organic pork at all sampling times except on day 3 of storage. Lightness and hue angle were
lower, whereas redness index was greater, in conventional than organic pork during all days of storage. Using MMb rather
than MbO2 could be useful to highlight myoglobin oxidation in pork meat because it was weakly correlated with the measured
CIELab colour attributes. Despite the differences in instrumental colour attributes, discrimination between conventional and
organic (not free-ranging) pig husbandry was not possible. However, 3 days of storage combined the best colour (low hue
angle and high redness index) and haeminic pigment balance (low MMb and high MbO2).

Additional keywords: CIELab colour, organic pork, pigs, production systems.

Received 2 July 2013, accepted 13 December 2013, published online 11 February 2014

Introduction post-mortem), and did not take into account colour attributes
Several environmental factors throughout the pig-rearing period during ageing.
contribute to the alteration of muscle fibre composition and, Spain is the second-largest swine producer within the EU-27
consequently, determination of pork meat colour. In some (15.5% of the total pork yield) but its organic pig production
studies, the meat from pigs reared outdoors presented greater following European Community standards is negligible (<0.3%
darkness than meat from pigs reared in confinement (Warriss et al. of the total pork yield) (MAGRAMA 2013). This means that there
1983; Latorre and Rodríguez-Sanchez 2010). Combining is a lack of scientific data from organic pork delivered to market,
outdoor access with indoor sawdust bedding has also been specifically about meat colour traits, which ultimately may
related to greater yellowness and hue angle in pork meat determine its consumer acceptability.
colour (Lebret et al. 2011). These results may be explained by The hypothesis of this study was that organic pig husbandry
increased muscular activity and a shift towards an oxidative may affect the meat colour characteristics relative to those in
muscular metabolism due to outdoor access and increased conventional pork muscles. Hence, we assessed the ability of
space allowance (Gondret et al. 2005). Nevertheless, some pork colour attributes during ageing to discriminate between two
other studies found no differences between outdoor and methods of rearing pigs.
enriched, confined pigs for colour attributes (L*, a* and b*)
from pork (van der Wal et al. 1993; Geverink et al. 1999; Klont Materials and methods
et al. 2001; Gentry et al. 2002a, 2002b), which supports the
reported lack of differences between housing systems for Animals, slaughter and sampling procedures
haematic pigment content (Enfalt et al. 1993; Hansen et al. In total, 103 pig carcasses (conventionally reared, n = 56;
2006). Overall, the literature concerning the effects of exercise organically reared, n = 47) from different three-way crossbred
on pork meat colour is not consistent, suggesting that different genotypes (0–75% Duroc genes) were chosen randomly from a
farming factors such as nutrition, housing system, genotype and commercial abattoir (Escorxador Frigorífic d’Avinyó SA,
pre-slaughter management practices are interacting on pork Barcelona, Spain) on two slaughter days between February
colour determination. Moreover, most of the mentioned and March 2012. The crossbred pigs were the progeny of
studies assessed meat colour only after carcass chilling (24 h purebred Pietrain, Duroc or Berkshire sires with purebred

Journal compilation  CSIRO 2015 www.publish.csiro.au/journals/an

Husbandry system and ageing effects on pork colour Animal Production Science 495

Duroc, Landrace · Duroc or Landrace · Large-White dams. samples (~200 g) were sliced from the left-half loin, packaged
Conventional and organic pigs, barrows and gilts, and the in polyethylene bags, and stored at 4
C in darkness overnight. At
different genetic types, were in the same proportion on both 24 h post-mortem, ultimate pH of these samples was measured
slaughter days. The pigs belonged to three conventional and in the laboratory with a pH-meter equipped with a spear-tipped
two organic farms. The main differences between conventional probe (Testo 205; Testo AG, Lenzkirch, Germany). Pork loin
and indoor-raised organic pig husbandry (European Union pieces were then cut in half and placed at random on polystyrene
Regulation (EC) No. 889/2008) were related to space white trays. The inner surface was bloomed for 1 h before colour
allowance (0.70–0.75 v. 2.2 m2/pig), floor type (concrete measurement at day 1 post-mortem. After this first measurement,
slatted floor without outdoor area v. straw deep litter indoors trays were wrapped with an oxygen-permeable film and kept in
and concreted outdoor area), and feed ingredients (conventional darkness at 4
C for colour stability measurements, which were
feed including oilseeds after solvent extraction of oil v. organic made at days 3, 5 and 7 of storage by carefully removing the
feed comprising full oilseeds or oilseeds after mechanical oil wrapping film.
extraction; described in Table 1). In addition, organic pigs must be
provided dietary roughage, which in north-eastern Spain is met
through cereal straw supplied on the litter. Both husbandry Instrumental colour measurement
systems were supplied feed containing vitamin–mineral The instrumental colour of the Longissimus thoracis muscle
premix, which included 20 mg vitamin E (a-tocopheryl samples was measured using a Konica Minolta CM-700d
acetate) per kg of diet. (Konica Minolta Sensing Inc., Osaka, Japan) in the CIELab
At the abattoir, animals were allowed a 3-h rest period with space (CIE 1986) with a measured area diameter of 8 mm,
full access to water but not to feed. Then, pigs were stunned by including specular component and a 0% UV, standard
CO2 (concentration 87%) using a dip-lift system, exsanguinated, illuminant D65, which simulates daylight (colour temperature
scalded, skinned, eviscerated according to standard commercial 6504 K), observer angle 10
, and zero and white calibration.
procedures, and split down the midline. Hot carcass weight was The Commission Internationale de l’Éclairage (CIE) lightness
individually recorded before the carcass sides were refrigerated (L*), redness (a*), and yellowness (b*) colour-space values were
in line processing at 2
C. At ~1 h post-mortem, the loins were reported as the average of three randomly selected locations
excised from the carcass following the standard procedures of taken on each slice without the covering film, and mean values
the abattoir, and they were trimmed by expert staff to eliminate were used for statistical analysis. Hue angle (H*) was calculated
part of the external fat for commercial requirements. Immediately as: H* = tan–1(b*/a*) · 57.29, expressed in degrees. Chroma (C*)
afterwards, individual 3-cm cranial Longissimus thoracis (colour intensity, also
pffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi ffi known as saturation index) was calculated
as: C ¼ a2 þ b2 . The H* is a useful calculated parameter to
indicate shifts in colour over time towards discoloration, since
Table 1. Feedstuffs and chemical composition of diets provided to larger values indicate less red and more metmyoglobin (MMb)
finishing pigs
content (AMSA 2012). In addition to these parameters, the
Values are g/100 g, as-fed basis, unless otherwise stated; means  standard
deviation. Two feed-tank samples were obtained per farm. CP, crude protein;
reflectance spectra were collected from 400 to 700 nm at every
PUFA, polyunsaturated fatty acid 10ffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
p nm. Overall colour ffi change (DE) was calculated as:
DL2 þ Da2 þ Db2 , where DL*, Da* and Db* are the
differences between day 1 and days 3, 5 and 7 values for L*,
Conventional Organic
(n = 3 farms) (n = 2 farms) a* and b*, respectively.
Additionally, the relative contents of MMb and oxymyoglobin
Feedstuff (MbO2) were estimated by the Kubelka–Munk ratios K/S572/525
Cereals 67.7 ± 7.6 62.1 ± 9.7 and K/S610/525, respectively (Hunt et al. 1991). These ratios
Oil-extracted meals 18.7 ± 2.2 12.2 ± 12.2
decrease when pigment content increases. Thus, the vertical
Pea or protein concentrate feed 5.0 ± 0.0 28.4 ± 3.8
axes in Fig. 2a and b were inverted to obtain the correct
Cereal by-products 8.2 ± 5.0 8.0 ± 2.8
Animal or vegetable fat 1.1 ± 0.2 2.9 ± 1.5 impression when looking at the curves. The K/S values at 572
Di-calcium bi-phosphate 0.5 ± 0.2 1.0 ± 0.1 nm and at 525 nm were calculated by linear interpolation.
Calcium carbonate 1.0 ± 0.1 0.9 ± 0.1
Sodium chloride 0.4 ± 0.0 0.4 ± 0.0
Vitamin and mineral premix 0.3 ± 0.03 0.4 ± 0.1 Statistical analyses
L-Lysine (HCl) (78% CP/liquid 50% CP) 0.31 ± 0.16 Data were analysed with repeated-measures analysis of variance
DL-Methionine hydroxy analogue 0.04 ± 0.01 (PROC MIXED), using SAS statistical software (SAS Institute
L-Threonine 0.06 ± 0.05 Inc., Cary, NC, USA). The model for carcass weight and ultimate
Analysed nutrient composition pH tested the effects of husbandry system (conventional v.
Dry matter 90.0 ± 0.8 90.1 ± 0.3 organic) as fixed effect and the percentage of Duroc genes as a
Crude protein (N · 6.25) 18.5 ± 2.4 15.3 ± 1.6 covariate. The farm of origin was included as a random effect to
Crude fibre 4.3 ± 1.2 5.5 ± 0.5 account for variability between producers within each husbandry
Ash 5.7 ± 0.4 7.3 ± 2.2 system. For each dependent variable, the farm random effect
Ether extract 4.7 ± 1.2 3.9 ± 0.6
evaluates the correlation among data within each origin and
Total PUFA n-6 48.8 ± 3.7 44.5 ± 11.6
allows a more detailed inference of the fixed effect of
Total PUFA n-3 3.9 ± 0.8 12.1 ± 5.6
husbandry system and genetic type covariate.
496 Animal Production Science J. Álvarez-Rodríguez et al.

The model for instrumental colour measurements and of storage (Table 2; P > 0.05). Overall, L* during days of storage
haeminic pigment estimations tested the effects of husbandry was lower in conventional than organic pork (45.81  0.48 v.
system, day of storage and their interaction as fixed effects and 49.60  0.55; P < 0.001). In addition, L* peaked at day 3 (48.45 
the percentage of Duroc genes as a covariate to account for 0.31; P < 0.05) and showed the lowest value at day 7 of retail
variability in genetic types. In this case, the animal nested storage (46.64  0.31; P < 0.05). Overall, a* was greater in
within farm was included as a random effect. Because of conventional than organic pork (5.82  0.28 v. 4.46  0.32;
unequal variances, the calculation of standard errors and P < 0.01). This index also peaked at day 3 (6.65  0.19; P < 0.05)
degrees of freedom were conducted by the Kenward–Roger and showed the lowest value at day 7 post-mortem (3.94  0.19;
method. The differences between the least-square means were P < 0.05). These results contrast in part with some reports in
assessed by the Tukey test. Data are reported as least-square which the meat of organically reared pigs showed significantly
means and their associated standard errors. The level of higher a* than meat of conventionally reared pigs (Millet et al.
significance was set at P = 0.05. Second-degree interactions 2004; Kim et al. 2009), which was attributed to increased ratio of
among fixed effects were not removed from the models, but fast-twitch oxidative to fast-twitch glycolytic muscle fibres due to
they are commented on only if they reached statistical enhanced spontaneous activity (Petersen et al. 1998).
significance. Variance component estimates were calculated The b* and C* indices were affected by an interaction between
separately for each colour attribute on each day of storage pig husbandry system and day of storage (Table 2; P < 0.01), both
using the MIXED procedure of SAS. Pearson correlation indices being lower in conventional than organic pork at all
coefficients were obtained for colour attributes and estimated sampling times except day 3 of storage, when they did not
haeminic pigments by husbandry system, using the CORR differ between pig husbandry systems (P > 0.05). The lowest
procedure of SAS. b* and C* values were recorded at day 5 of storage for both pork
A stepwise selection procedure was performed using the muscle origins (P < 0.05). The H* was always lower in
STEPDISC function in SAS to select those instrumental conventional than organic pork (P < 0.05). The lowest H* was
colour variables and estimated haeminic pigments that would recorded at day 5 (conventional) or days 3 and 5 (organic) of
contribute to discrimination function according to colour traits. storage (P < 0.05). In an experiment conducted with Nero
These selected variables were used to classify individuals into Siciliano light pigs (77 kg carcass weight), outdoor rearing
pork loin groups during ageing with the canonical function of (meaning dietary roughage access and increased space
the CANDISC procedure of SAS. Canonical correlations with a allowance) produced lighter (greater L*) and more yellow
P-value <0.05 were considered significant. (greater b*) meat, probably due to higher intramuscular fat
content, together with greater hue angle (Pugliese et al. 2004).
Results and discussion A similar response was observed in the present study, also linked
to greater intramuscular fat in the organic than the conventional
The design of this study led to an unavoidable confounded effect
pork (5.1 v. 1.3%) (Alvarez-Rodriguez et al. 2012). Nevertheless,
of husbandry system and farm of origin on pork loin colour, since
in heavy Cinta Senese pigs (107 kg carcass weight), outdoor
certain differences may have been due to farm differences because
rearing produced meat with lower L*, and higher a*and C*
there were no facilities that were common to both husbandry
(Pugliese et al. 2005). Thus, the discrepancy among literature
systems.
references may be related to combined effects of breed, age and
degree of exercise due to different outdoor space allowance, as
Instrumental colour parameters well as a different degree of roughage inclusion in diets. In this
Lightness (L*) and redness (a*) of pork loin chops were not study, the low a* index from organic pork muscles could be
affected by an interaction between pig husbandry system and day explained by the low slaughter liveweight of pigs (~100 kg),

Table 2. Instrumental colour attributes of the Longissimus thoracis muscle from conventional (Conv.) or organic (Org.)
pork in simulated retail storage for 7 days
For each colour parameter, means followed by the same letter (a, b) are not significantly different at P = 0.05 between conventional
and organic treatments within day of storage; means followed by the same letter (x, y, z, t) are not significantly different at P = 0.05
within treatment between days of storage

Trait Day of storage s.e.

1 3 5 7
Lightness (L*) Conv. 46.16a,x 46.68a,x 45.98a,x 44.40a,y 0.52
Org. 49.46b,xy 50.22b,y 49.89b,xy 48.88b,x 0.59
Redness index (a*) Conv. 5.29b,x 7.40b,y 6.16b,z 4.46b,t 0.31
Org. 3.67a,x 5.90a,y 4.86a,z 3.42a,x 0.35
Yellowness index (b*) Conv. 10.86a,x 11.26a,x 9.04a,y 10.95a,x 0.30
Org. 13.33b,x 12.08a,z 11.27b,t 12.69b,y 0.34
Hue angle (H*) Conv. 65.53a,y 57.53a,z 56.45a,z 68.46a,x 1.18
Org. 74.60b,x 64.15b,z 66.60b,y 74.93b,x 1.33
Chroma (C*) Conv. 12.25a,y 13.51a,x 11.04a,z 11.96a,y 0.35
Org. 13.92b,x 13.54a,xy 12.45b,z 13.20b,y 0.39
Husbandry system and ageing effects on pork colour Animal Production Science 497

which were raised in enriched environments but were not storage in the organic samples (P < 0.05). The content of MbO2
provided extensive pasture access to promote oxidative muscle (K/S610/525) was not affected by pig husbandry system (P > 0.05),
activity. but this pigment peaked at day 3 of storage (P < 0.05) and was
Feed protein content differences may also affect pork meat lowest at day 7 of storage (P < 0.05). Pork colour is influenced by
colour. In agreement with the present results, Teye et al. (2006) pigment content and the distribution of the myoglobin species,
observed that pigs fed a high level of protein produced meat with deoxymyoglobin (Mb), MbO2 and MMb (Lindahl et al. 2001).
lower L*, b* and C* than those fed a low-protein level. The Mb is the purple, reduced ferro-species that appears when the
Overall colour change (DE) was lower in conventional than meat is freshly cut. Upon exposure to air, Mb rapidly binds
organic pork at day 3 of storage (P < 0.05), but this difference oxygen reversibly, forming the pink pigment MbO2 (bright
disappeared subsequently (Fig. 1; P > 0.05). The DE peaked cherry coloured). The ferro-species of myoglobin oxidises to
at days 5–7 of storage in conventional pork muscle samples the brown ferri-species, MMb, upon prolonged exposure to air
(P < 0.05) but remained steady in the organic samples (P > 0.05). (brown-greyish coloured) (Ledward 1992). Organic diets usually
Consumers are thought to perceive a difference in a* value of have greater antioxidant content, mainly from their roughage
0.6–0.9, depending on the light source (Zhu and Brewer 1999), sources (Hansen et al. 2006). The greater MMb content in the
although Abril et al. (2001) reported that total colour differences organic pork at the end of storage period is not in agreement with
for DE 0.9 were visually detectible. Therefore, redness the slower rate of discoloration in meat from pigs provided feed
differences between husbandry systems herein might be enriched with vitamin E (a-tocopherol) (Högberg et al. 2002) or a
detected visually, but the organic meat may be in line with diet containing 24% of grass meal (Tikk et al. 2008). Assuming
consumer demand, which is for pork with a high intensity of that a* values from the CIELab trichromatic system can be used
pink (Brewer et al. 1998). Human perception of pork colour is to reflect muscle a-tocopherol concentration (Sales and
strictly linked with L* and H* values, in their turn significantly Koukolová 2011), the quality of the roughage source (cereal
affected by pH-mediated effects on water-holding capacity, straw) supplied to the organic pigs in the present study may not
whereas a* and chroma (C*) seem less important (Joo et al. be enough to counteract colour and lipid oxidation during pork
1995; Zanardi et al. 1999). O’Sullivan et al. (2003) found that ageing.
colours represented by b* (blue and yellow) are not typically or
intuitively related to meat, and assessment of b* was difficult for
panellists. Pork loins with L* values of 49–60 would, on average, CON ORG
have consistently good visual appeal (Warriss and Brown 1995).
Accordingly, the conventional pork might be less attractive to 1.10 (a) b,t
consumers than the organic pork due to low L* values. a,z
There was an interaction between pig husbandry system 1.15
K/S572/525 (MMb)

and day of storage on the content of MMb (K/S572/525), which 1.20 a,y a,t
did not differ between conventional and organic pork from days 1 a,z
1.25
to 5 of storage (P > 0.05), but was greater in the organic loin chops
a,y
at day 7 (Fig. 2; P < 0.05). The estimated MMb content peaked 1.30 a,x
at day 5 in conventional pork samples (P < 0.05) and day 7 of
1.35
a,x
1.40

CON ORG
1.45 (b) y

5 b,x
K/S610/525 (MbO2)

a,x 1.50
a,x x y x
ΔE (colour change)

4
1.55
3 a,y z
x x
a,xy
1.60
2 a,x
z
1 1.65
1 3 5 7
0
Days of storage
1 3 5 7
Days of storage Fig. 2. Evolution of the haeminic pigments during storage of the
Longissimus thoracis muscle from conventional (CON) or organic (ORG)
Fig. 1. Overall colour change (DE) in simulated retail storage for 7 days of pork: (a) Metmyoglobin (MMb) (K/S572/525), (b) oxymyoglobin (MbO2) (K/
the Longissimus thoracis muscle from conventional (CON) or organic (ORG) S610/525). a, b: Means with same letter are not significantly different at P = 0.05
pork. a, b: Means with same letter are not significantly different at P = 0.05 between treatments within day of storage; x, y, z, t: means with same letter are
between treatments within day of storage; x, y: means with same letter are not not significantly different at P = 0.05 within treatment between days of storage.
significantly different at P = 0.05 within treatment between days of storage. Vertical axes are inverted in order to represent the pigment content. Error bars
Error bars represent standard error. represent standard error.
498 Animal Production Science J. Álvarez-Rodríguez et al.

Duroc effects mortem for conventional than organic husbandry. The ultimate
Concerning the covariate effect of the percentage of Duroc genes loin pH values for conventional husbandry were abnormally
on instrumental pork colour variables, the regression coefficient high (>6.0). Some previous studies have found higher ultimate
indicated no effect on carcass weight, pH of cut loin surface at 24 h pH in heavier pigs, and this could trigger darker colour due to
post-mortem, or L* and a* indices, but there was a significant lower L* values (Purchas et al. 2008). However, the present meat
decrease in the recorded values of b*, H* and C* on pork loin samples were not considered as dark, firm and dry pork, because
chops with increasing Duroc genes (Table 3; P < 0.05). These that would entail concomitant L* values <42 (Faucitano et al.
results agree with those of Lindahl et al. (2006), who found that 2010). In the present study, hot boning may have contributed to
the loin colour from Duroc-sired pigs was darker (lower L*) avoiding decreasing pH values on cut loins at 24 h post-mortem,
and less yellow (lower b*) than from Landrace-sired pigs due as observed in other experiments (Thomas et al. 2008).
to higher pigment content, whereas no crossbreed effect was
registered with regard to the degree of redness (a*). However, Correlations of instrumental colour and haeminic
Latorre et al. (2003) found lower a* in loin from Duroc than from pigments
Pietrain · Large-White sired pigs (91 kg carcass weight). Karamucki et al. (2011) indicated that the CIELab trichromatic
An effect of percentage of Duroc genes was not apparent on parameters (L*, a* and b*) do not change in parallel, and they are
carcass weight and loin pH at 24 h post-mortem, in either the correlated to varying extent with meat quality traits (i.e. ultimate
conventional or organic husbandry system (P > 0.05), in part pH, water-holding capacity and chemical composition).
because these parameters were conditioned by the farm of origin Therefore, it has been suggested that the total colour change
within each husbandry system (P < 0.05), which explained 78.8% (DE*), which consists of the changes in lightness (DL*), redness
of the total variance for carcass weight and 52.0% of total variance (Da*), and yellowness (Db*), may not be useful in assessing the
for ultimate pH. This source of variation may account for the quality of pork. Accordingly, Ripoll et al. (2012) pointed out that
numerically heavier carcasses and higher loin pH at 24 h post- visual appraisal and CIELab coordinates during meat ageing had

Table 3. Carcass weight, loin pH at 24 h post-mortem, and instrumental meat colour parameters of L. thoracis muscle from different crossbred
pigs (0% and 50% Duroc genes) managed in conventional or organic husbandry systems
Data shown were estimated by fitting the percentage of Duroc genes as a covariate in the model. For each parameter, means followed by the same letter (a, b for
0% Duroc pigs; x, y for 50% Duroc pigs) are not significantly different at P = 0.05 between conventional and organic husbandry systems

0% Duroc genes (Landrace · Large-White 50% Duroc genes P-value for % Duroc
dams sired by Pietrain boars) (dam or sire line) genes covariate effect
Conventional (n = 40) Organic (n = 33) Conventional (n = 16) Organic (n = 14)
Carcass weight (kg) 92.1 ± 7.2 73.4 ± 6.1 83.8 ± 4.7 65.1 ± 9.8 0.143
pH 24 h post-mortem 6.38 ± 0.23 5.94 ± 0.19 6.15 ± 0.15 5.70 ± 0.31 0.202
Lightness (L*) 46.46 ± 0.44a 50.26 ± 0.78b 45.20 ± 0.70x 48.99 ± 0.47y <0.001
Redness index (a*) 5.67 ± 0.26b 4.31 ± 0.46a 5.97 ± 0.41y 4.60 ± 0.28x 0.511
Yellowness index (b*) 11.14 ± 0.23a 12.96 ± 0.42b 9.96 ± 0.37x 11.78 ± 0.25y <0.001
Hue angle (H*) 63.83 ± 0.97a 71.90 ± 1.74b 60.30 ± 1.55x 68.37 ± 1.05y <0.001
Chroma (C*) 12.72 ± 0.27a 13.80 ± 0.49b 11.71 ± 0.44x 12.79 ± 0.30y 0.049
Metmyoglobin (K/S572/525) 1.26 ± 0.01b 1.22 ± 0.01a 1.23 ± 0.01y 1.19 ± 0.01x 0.008
Oxymyoglobin (K/S610/525) 0.54 ± 0.01 0.55 ± 0.01 0.54 ± 0.01 0.55 ± 0.01 0.622

Table 4. Significant Pearson correlations among instrumental colour variables and estimated pigment contents in
conventional (Conv., n = 56) and organic (Org., n = 47) pork loin chops during simulated retail storage for 7 days
K/S572/525, Metmyoglobin; K/S610/525, oxymyoglobin ; **P < 0.01; ***P < 0.001; n.s., not significant (P > 0.05)

L* a* b* H* C* K/S572/525
Redness index (a*) Conv. n.s. –
Org. n.s. –
Yellowness index (b*) Conv. 0.32*** 0.43*** –
Org. 0.39*** n.s. –
Hue angle (H*) Conv. 0.29*** –0.85*** n.s. –
Org. 0.26*** –0.91*** 0.39*** –
Chroma (C*) Conv. 0.23*** 0.75*** 0.91*** –0.32*** –
Org. 0.25*** 0.31*** 0.95*** n.s. –
K/S572/525 Conv. –0.26*** n.s. n.s. n.s. n.s. –
Org. n.s. n.s. 0.20** n.s. 0.19** –
K/S610/525 Conv. n.s. –0.92*** –0.59*** 0.69*** –0.83*** –0.21**
Org. n.s. –0.87*** –0.35*** 0.66*** –0.60*** –0.27***
Husbandry system and ageing effects on pork colour Animal Production Science 499

CON day 1 CON day 3 CON day 5 CON day 7 The multivariate analysis discriminated colour measurements
ORG day 1 ORG day 3 ORG day 5 ORG day 7 among days of storage, but it had a low potential to differentiate
2 between husbandry systems. Function 1 (Can1) discriminated
pork loin at days 1 and 3 of storage from the same pieces at days 5
and 7 of storage. The centroids of both conventional and organic
1
Can 2 (31.0%)

pork loin chops at days 1 and 3 were allocated to the right quadrant
(with low MMb and high MbO2 contents), whereas the centroids
0 of conventional and organic pork at days 5 and 7 of storage were
depicted in the left quadrant (with high MMb and low MbO2
–1 contents). Concerning Function 2 (Can2), the centroids of both
husbandry systems at days 3 and 5 of storage were allocated to the
upper quadrant (with low H* and high a*), whereas the centroids
–2
–3 –2 –1 0 1 2 3 of both groups at days 1 and 7 of storage were depicted in the
bottom quadrant (with high H* and low a*). The differentiation in
Can 1 (49.0%)
H* and a* traits between early–late and intermediate days of
Fig. 3. Canonical discriminant analysis among husbandry systems during storage reflects non-linear evolution of colour attributes. Day 3 of
simulated retail storage of pork loin chops for 7 days (CON, conventional; storage was characterised by low H*, high a* index, as well as low
ORG, organic). Can1 was mainly determined by metmyoglobin (MMb) (K/ MMb and high MbO2 contents.
S572/525) and oxymyoglobin (MbO2) (K/S610/525) ratios, whereas Can2 was Despite the differences in instrumental colour attributes,
mainly determined by hue angle (H*) and redness index (a*). Symbols denote discrimination between the husbandry systems based on colour
group centroids and error bars represent the standard error of each canonical was not possible. Three days of storage combined the best colour
function. (low H* and high a* index) and haeminic pigment balance (low
MMb and high MbO2). In the present conditions, dietary
a non-linear relationship, with L* and C* being more precise in feedstuffs and housing enrichment for organic pigs (not free-
classifying human perception than a* and b* indices. ranging) hardly altered pork meat colour evolution during retail
Significant Pearson correlations among the instrumental storage, which should be conducted for 3 days to optimise the
colour variables and pigment contents by husbandry system objective colour attributes. In addition, the results of each
are shown in Table 4. Variable L* was not correlated with a* husbandry system may be confounded with the percentage of
in conventional or organic pork (P > 0.05), but it was positively Duroc genes, which may affect certain colour attributes (b*, H*
correlated with b*, H* and C* in both husbandry systems and C*).
(P < 0.001). The L* was negatively correlated with K/S572/525
ratio (positive correlation with MMb content) in conventional
pork loin chops (P < 0.001), but there was no significant Acknowledgements
association in the organic pork (P > 0.05). Redness index (a*) The authors are indebted to ‘Escorxador Frigorífic d’Avinyó’ for kindly
was negatively correlated with H* and positively correlated with supplying pork samples, and A. Ñaco and M. Gelonch for laboratory support.
C* values for both husbandry systems (P < 0.001). In addition, a* This study was funded by Catalonian grants to encourage applied research
and b* indices were negatively correlated with K/S610/525 concerning organic food production (Generalitat de Catalunya, AGEC2011-
(positive correlation with MbO2 content) for both husbandry 006).
systems (P < 0.001). The Pearson correlation analysis suggested
that increasing MbO2 content was positively associated with a*
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