Ever lipid oxidation was drastically impacted by dark storage duration as noticed from superior lipid stability of merchandise stored for short duration in dark. Better colour stability wasD. M. Haile (*) Laboratory of Animal Goods Processing and High-quality (LAPPQ), School of Chemical and Food Engineering, Engineering Faculty, Bahirdar University, P.O. Box: 26, Bahirdar, Ethiopia e-mail: demewez2003@yahoo D. M. Haile e-mail: [email protected] D. M. Haile e-mail: [email protected] S. De Smet : E. Claeys : E. Vossen Laboratory for Animal Nutrition and Solution High-quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat ten, 9090 Melle, Belgiumobserved on items packed in MAP with much less residual oxygen. Keyword phrases Ham . Color oxidation . Lipid oxidation . TBARS . CIE L*a*b* . Light . Dark storage durationIntroduction Meat good quality covers inherent properties decisive for the suitability of the meat for additional processing and storage like retail display. The main attributes of interest are colour, fat content and composition and oxidative stability (Pearson 1995 Gray et al. 1996). Lipid and pigment oxidation are the two major causes of good quality deterioration limiting the high-quality and acceptability of meat and meat merchandise (Morrissey et al. 1996). Based on Est ez et al. (2003) and Baley et al. (2005) lipid and pigment oxidation leads to discoloration, drip losses, off odor development, the production of potentially toxic compounds and modification of nutritional characteristics. Lipid oxidation primarily affects fatty acids in general and polyunsaturated fatty acids (PUFA) in specific. The amount of fat in meat solutions is closely related with many high quality traits and may possibly impact the nutritional, technological, sensory qualities and oxidative stability in the solution (Est ez et al. 2005). Currently, lipid oxidation reaches higher significance due to the attainable connection amongst oxidized fat intake plus the development of heart illness and cancer (Est ez et al. 2003). Monitoring and controlling lipid oxidation through meat processing and storage of completed solutions are increasingly vital as a result of elevated demands for pre-cooked easy meat solutions for house, fast-food, and institutional utilizes (Raharjo et al.N-Fmoc-2,5-difluoro-L-phenylalanine Formula 1992).Ethyl 2-bromooxazole-5-carboxylate Chemical name J Food Sci Technol (March pril 2013) 50(2):239?Several strategies have already been created to assess lipid oxidation products in muscle foods.PMID:26895888 The thiobarbituric acid (TBA) test is amongst essentially the most extensively utilized to quantify lipid oxidation products in meat and meat solutions because it is straightforward and rapid (Tarladgis et al. 1960). The TBA test determines the amount of malondialdehyde (MDA), a major secondary byproduct of lipid oxidation, in a sample to create an adduct of red colour, which may be detected spectrophotometrically. The other excellent attribute that influence fresh at the same time as cured meat purchasing decisions is colour due to the fact buyers use discoloration as an indicator of lack of freshness and wholesomeness (Abril et al. 2000; Barbut 2001 Nicolalde et al. 2005). In line with Mancini and Hunt (2005), a 15 cost reduction of retail meat is reported due to surface discoloration. To document therapy effects on colour and decide meat colour we are able to use certainly one of the 3 main approaches i.e. employing panelists (Visual inspection), colour measuring instrument (Instrumental) and measuring myoglobin concentration (Chemically) (Leon et al. 2006). Colour common.