A research note: effect of pH on meat iridescence in precooked cured pork.

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Date: Feb. 22, 2022
From: BMC Research Notes(Vol. 15, Issue 1)
Publisher: BioMed Central Ltd.
Document Type: Report
Length: 2,270 words
Lexile Measure: 1530L

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Abstract :

Objective The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be related to pH-induced alterations in microstructure. Muscles were injected with brines of different pH values, cooked, sliced perpendicular to muscle fiber direction, and visually evaluated by a panel of 20 experienced panelists. Results Muscles with lowest pH (5.38) showed the lowest iridescence score of 4.63 (p 0.05). Iridescence was positively correlated (p Keywords: Iridescence, Meat color, pH, Structural color

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Gale Document Number: GALE|A699471963