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

Autor:	Chiara Ruedt, Monika Gibis, Jochen Weiss
Rok vydání:	2021
Předmět:	Red Meat Meat Swine Muscle Fibers Skeletal Pork Meat Animals Color General Medicine Cooking Hydrogen-Ion Concentration Muscle Skeletal Iridescence General Biochemistry Genetics and Molecular Biology
Zdroj:	BMC research notes. 15(1)
ISSN:	1756-0500
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efdae5db03b526b2b8ae8625f6aa1d99 https://pubmed.ncbi.nlm.nih.gov/35193650 Zobrazit plný text záznamu Full text from SpringerLink