Rson correlation coefficient of r=-0.842 at p0.01. The possibility of reestablishment in the cured meat colour was reported by Skibsted (1996). This outcome is in agreement together with the study carried out by M ler et al. (2000) on sliced, pasteurized ham packaged in modified atmosphere, where they reported exposure of nitrosomyoglobin and nitrosohemichrome to light even at low oxygen level promote oxidation to metmyoglobin which impose dull greyness to meat. The increase in MetMb was also negatively correlated to redness (r=-0.93, p0.01). This relation between MetMb and redness was in agreement with study performed by Insausti et al. (1999) on Colour stability of beef and Hunt et al. (1991). They suggested this can be an option way to measure brown colour that is tough to measure straight. The correlation between a* and b* (r=-0.541) and L* a* (r=-0.five) was significantly less considerable than the correlation amongst MetMb and nitrosomyoglobin. Despite the fact that the a* and b* values were believed to be fantastic indicator of variation in colour within this experiment from correlation value we found it really is the loss of nitrosomyoglobin which can be hugely correlated with discoloration. Since the studied product was cured solution the correlation worth appears logical. This relation of MetMb and nitrosomyoglobin was also located the principle bring about of variation within the percentage of pigment conversion as evident from its higher Pearson correlation coffieicient (r=.Pamoic acid site -0.TCID Purity & Documentation 842, p0.PMID:23329319 01). Related behavior had been described by Caraballo et al. (1991) in their study on sliced pork bologna. Within the present study we found colour stability is additional dependent up on photochemical action than storage time (Tables two and four). Comparable result was revealed from earlier function by Caraballo et al. (1991) on sliced pork bologna. In their study on sliced meat products Nannerup et al. (2004) also reported fading with the pink colour when illuminating the packages with light intensity of 600 1ux. They reported further discoloration observed when intensity raise to 1200 1ux. M ler et al. (2005) also reported the sensitivityof nitrite cured pigment and its denatured kind to light exposure even inside the presence of smaller volume of O2. As opposed to the dark storage duration trial we found nonsignificant (p=0.414) difference between the storage and packaging circumstances to lipid oxidation as evaluated by TBARS worth. Park et al. (2007) in their study on pork meat also reported non-significant variation in lipid oxidation level attributes to exposure of light. The two cooked hams differ within the level of vacuuming before gas flushing showed no substantial (p 0.05) difference in TBARS value and most colorimetric variables except L* nitrosomyoglobin (Table 4). The sharp decline in nitrosomyoglobin values observed in Table 4 is usually explained by pigment oxidation which relied on O2 concentration. This fact was clearly indicated in this experiment where cooked ham B which was vacuumed 98 ahead of gas flushing and flushed with 75 of gas to lessen O2 diffusion showed greater nitrosomyoglobin content stability as when compared with the same cooked ham only differ within the level vacuuming (80 ) and gas flushing (50 ). Equivalent outcome was also reported previously by M ler et al. (2005) in their study on autoxidation of nitrosomyoglobin. They reported in the presence of O2, the cured meat pigment (nitrosomyoglobin) is converted to nitrite and metmyoglobin. Skibsted (1996) also confirmed the outcome observed as fading rely on the presence and concen.