CURED MEAT COLORING RATE MEASURING METHOD

PURPOSE:To enable it to measure a coloring rate simply and instantly without using any harmful chemicals by measuring a transmitted light absorption spectrum of a specific wavelength for cured meat. CONSTITUTION:As for an unheated cured meat sample, myoglobin (Mb) concentration determination and transmitted light absorption spectrum measurement are performed at the same time, and subsequently making each Mbconcentration a reference, a regression equation of the absorbance value of a specific wavelength obtained out of a spectrum is calculated on the basis of the experimental result. IN brief, finally a coloring rate of unheated cured meat is calculated by a specific equation. A meat sample is not limited to livestock species, parts or the like in particular, if it is of unheated cured meat, and also a combination of wavelengths to be used in time of seeking the coloring rate is not restricted at all. With this constitution, in use of the absorbance value of the specific wavelength obtained out of the transmitted light absorption spectrum, the coloring rate of the cured meat is thus accurately measurable in a short time.