Fer in the level vacuuming (80 ) and gas flushing (50 ). Equivalent outcome was also reported previously by M ler et al. (2005) in their study on autoxidation of nitrosomyoglobin. They reported inside the presence of O2, the cured meat pigment (nitrosomyoglobin) is converted to nitrite and metmyoglobin. Skibsted (1996) also confirmed the result observed as fading depend on the presence and concentration of oxygen. M ler et al. (2000) in their previous perform on sliced, pasteurized ham also reported this unfavorable effect of residual oxygen. They further advise vital level of residual oxygen amongst 0.1 and 0.five to prevent light induced oxidative discoloration.Conclusions Dark storage duration of cooked ham showed no substantial effect on discoloration of a product at the very least inside the variety ofJ Meals Sci Technol (March pril 2013) 50(2):239?Fig. 2 Effect of light and packaging circumstances on physical colorimetric variables of cooked ham for the duration of 48 h storage. All values are indicates 4 measurements (n = four)Table four Effect of level of vacuuming just before MAP gas flushing on physical colour variables and TBARS worth Solution CHA CHB p-value L* 63.4?.9a 61.7?.2b 0.001 a* 9.5?.6 ten.three ?.0 0.207 Hue angle 48.9 ?1.4 45.9 ?2.four 0.148 Metmb 33.0?.six 31.9?.6 0.338 650/570 nm two.1?.38a 2.three?.48b 0.002 MDA (g/g) 0.three?.34 0.3?.four 0.Means followed by a unique superscripts within columns show statistically important (p0.05) differences All values are indicates four measurements tandard error with the imply. CHA CHB=Cooked ham A and cooked ham BJ Food Sci Technol (March pril 2013) 50(two):239?47 Est ez M, Morcuende DD, Cava R (2003) Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig through refrigerated storage. Meat Sci 65:1139?146 Est ez M, Ventanas S, Cava R (2005) Physicochemical properties and oxidative stability of liver p ?as affected by fat content material.5-Bromo-7-methoxy-1H-indazole site Food Chem 92:449?57 Gokalp HY, Ockerman HW, Plimpton RF, Harper WJ (1983) Fatty acids of neutral and Phospholipids, rancidity scores and TBA values as influenced by packaging and storage. J Meals Sci 48:829?34 Gonzalez MJ, Gray JI, Schemmel RA, Welsch CW (1992) Lipid peroxidation goods are elevated in fish oil diets even inside the presence of added antioxidants. J Nutr 122:2190?195 Gray JI, Gomaa EA, Buckley DJ (1996) Oxidative top quality and shelf life of meats. Meat Sci 43:S111 123 Gutensperger B, Escher FE (1994) Oxidative alterations of heat sterilized meat in trays. J Meals Sci 59:689?92 Hunt MC, Acton JC, Benedict RC, Calkins CR, Cornforth DP, Jeremiah LE, Olson DG, Salm CP, Savell JW, Shivas SD (1991) Recommendations for meat colour evaluation.1228281-54-6 uses In: Proceedings 44th Reciprocal Meat Conference, 9?2 June 1991 Igene JO, Pearson AM (1979) Role of phospholipids and triglycerides in warmed-over flavour development in meat model systems.PMID:23912708 J Meals Sci 44:1285?290 Igene JO, Yamauchi K, Pearson AM, Gray JI, Aust SD (1985) Evaluation of 2-thiobarbituric acid reactive substances (TBARS) in relation to warmed-over flavor WOF) development in cooked chicken. J Agric Food Chem 33:364?67 Insausti K, Beriain MJ, Purroy A, Alberti P, Lizaso L, Hernandez B (1999) Colour stability of beef from distinctive native cattle breeds stored below vacuum and modified atmosphere. Meat Sci 53:241?49 Krzywicki K (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of meat. Meat Sci 3:1?0 Leon K, Mery D, Pedreschi F, Leon J (2006) Colour mea.