Abstract
Luncheon meat was used as a model system for the study of the effect of colour on the acceptability of fond. Techniques of colour measurement, panel assessment and colour photography were established. Commercial luncheon meats were examined and parameters which characterised the colour and appearance of the product were evaluated. Luncheon meats, prepared in the laboratory by different chopping procedures but using the same ingredients, received variable acceptability scores in panel tests, attributable to differences in their homogeneity. The effect of various additives on luncheon meat prepared by a standard chopping procedure was investigated. Sodium nitrite was added at levels ranging from 0 to 400 parts per million and acceptable pink cured colours developed at all concentrations above a threshold input level of ten parts per million. Erythrosine powder was examined at levels between 0 to 100 parts per million. In the absence of nitrite satisfactory pink, colours were found in the region of 8 to 10 parts per million erythrosin, but in the presence of nitrite, levels of 2.5 parts per million erythrosine 5 parts per million nitrite were the minima acceptable. Other- colouring matters, Erythrosine Lake, Allura Red, Red 2G, Red Iron Oxide and Carmine were also evaluated in the presence and absence of sodium nitrites. Results showed that the colours of these samples were inferior to those produced by the use of erythrosine powder.