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Article
2022
A research note: effect of pH on meat iridescence in precooked cured pork
A research note: effect of pH on meat iridescence in precooked cured pork
Abstract (English)
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 greatest in muscles with normal (5.78) and high pH (6.03, respectively 6.59), but did not differ significantly (p > 0.05). Iridescence was positively correlated (p < 0.01) with pH and water content, and negatively correlated (p < 0.01) with cooking loss. Hence, hydration state and light scattering from microstructure may be important factors that determine the degree of iridescence in cooked meat products.
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BMC research notes, 15 (2022), 77.
https://doi.org/10.1186/s13104-022-05956-x.
ISSN: 1756-0500
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English
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630 Agriculture
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Sustainable Development Goals
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@article{Ruedt2022,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16957},
doi = {10.1186/s13104-022-05956-x},
author = {Ruedt, Chiara and Gibis, Monika and Weiss, Jochen et al.},
title = {A research note: effect of pH on meat iridescence in precooked cured pork},
journal = {BMC research notes},
year = {2022},
volume = {15},
}