The red colour (a*) of lamb paˆte´ decreased over time,
reaching the lowest value at the end of the storage period.
Similar results were reported by Ferna´ndez-Lo´pez et al. (2004)
in ostrich liver paˆte´, and by Ferna´ndez-Gine´s, Ferna´ndezLo´pez,
Sayas-Barbera´, Sendra, and Pe´ rez-Alvarez (2003) in
sausage, which is attributed to oxidative degradation of
nitropigments, in addition to the transformation of oxymioglobina
from a bright red colour into a brown metmyoglobin
(Ganha˜o et al., 2010). The decline in a* values is unfavourable
for the product acceptability. Stiebing (1990) recommends that
the red colour intensity (a*) should have values above 20 to
provide acceptable colour in meat products with added blood
and nitrite.