Research Article

Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami

Number: 3 October 22, 2026

Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami

Abstract

This study investigated whether color changes reflect the microbiological quality of vacuum- or modified-atmosphere-packaged sliced beef Hungarian-style salami during refrigerated storage. Products of five commercial brands were stored unopened at 4 ± 1°C and analyzed on days 0, 7 and 14 for color (L*, a*, b*, cure color ratio R650/R570, a*/b*), microbial counts (total aerobic mesophilic bacteria [TAMB], Lactobacillus spp., Enterobacteriaceae, yeasts and molds) and pH. Color changes were expressed relative to each brand’s day-0 values. Storage time significantly affected all microbial groups (n = 45; p < 0.001): TAMB increased from 5.81 to 7.47 log CFU/g and lactobacillus spp. from 5.74 to 7.34 log CFU/g, four of five brands exceeded 7 log CFU/g by day 14, and mean pH decreased by 0.375 units. In contrast, the cure color ratio did not change significantly (p = 0.341; −4.3%). Total color difference (ΔE) correlated with TAMB (r = 0.607), but not after controlling for storage day (partial r = 0.333). In principal component analysis (76.8% of variance explained), color and microbiological variables loaded on different components. pH showed the highest discriminative performance for the spoilage threshold (area under the curve [AUC] = 0.843), whereas the cure color ratio performed below chance level (AUC = 0.481). The cure color ratio was therefore not a useful non-destructive spoilage indicator: the products exceeded the spoilage threshold while their color change remained mostly below the threshold of visual perception, consistent with nitrosylhemochrome stability during dark storage in sealed packages.

Keywords

Ethical Statement

This study did not require ethical committee approval, as it was conducted exclusively on commercially available, retail meat products and did not involve live animals or animal experimentation.

Thanks

The authors have no one to acknowledge.

References

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Details

Primary Language

English

Subjects

Veterinary Food Hygiene and Technology

Journal Section

Research Article

Publication Date

October 22, 2026

Submission Date

August 20, 2026

Acceptance Date

October 6, 2026

Published in Issue

Year 2026 Number: 3

APA
Akkemik, Y., & Güner, A. (2026). Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami. Journal of Advances in VetBio Science and Techniques, 3, 304-313. https://doi.org/10.31797/vetbio.2022262
AMA
1.Akkemik Y, Güner A. Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami. J Ad VetBio Sci Tech. 2026;(3):304-313. doi:10.31797/vetbio.2022262
Chicago
Akkemik, Yasin, and Ahmet Güner. 2026. “Cure Color Ratio Is Not a Reliable Non-Destructive Indicator of Microbial Spoilage in Sliced Beef Hungarian-Style Salami”. Journal of Advances in VetBio Science and Techniques, nos. 3: 304-13. https://doi.org/10.31797/vetbio.2022262.
EndNote
Akkemik Y, Güner A (October 1, 2026) Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami. Journal of Advances in VetBio Science and Techniques 3 304–313.
IEEE
[1]Y. Akkemik and A. Güner, “Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami”, J Ad VetBio Sci Tech, no. 3, pp. 304–313, Oct. 2026, doi: 10.31797/vetbio.2022262.
ISNAD
Akkemik, Yasin - Güner, Ahmet. “Cure Color Ratio Is Not a Reliable Non-Destructive Indicator of Microbial Spoilage in Sliced Beef Hungarian-Style Salami”. Journal of Advances in VetBio Science and Techniques. 3 (October 1, 2026): 304-313. https://doi.org/10.31797/vetbio.2022262.
JAMA
1.Akkemik Y, Güner A. Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami. J Ad VetBio Sci Tech. 2026;:304–313.
MLA
Akkemik, Yasin, and Ahmet Güner. “Cure Color Ratio Is Not a Reliable Non-Destructive Indicator of Microbial Spoilage in Sliced Beef Hungarian-Style Salami”. Journal of Advances in VetBio Science and Techniques, no. 3, Oct. 2026, pp. 304-13, doi:10.31797/vetbio.2022262.
Vancouver
1.Yasin Akkemik, Ahmet Güner. Cure color ratio is not a reliable non-destructive indicator of microbial spoilage in sliced beef Hungarian-style salami. J Ad VetBio Sci Tech. 2026 Oct. 1;(3):304-13. doi:10.31797/vetbio.2022262

 

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