The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L*) and redness (CIE a*); HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p < 0.05). Myoglobin content correlated significantly with redness (CIE a*) (r = 0.45, p < 0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and JIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered pale, has higher values in drip loss than the other classes of pork tested.