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

dc.contributor.authorRuedt, Chiara
dc.contributor.authorGibis, Monika
dc.contributor.authorWeiss, Jochen
dc.contributor.corporateRuedt, Chiara; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateGibis, Monika; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateWeiss, Jochen; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
dc.date.accessioned2025-05-28T08:15:12Z
dc.date.available2025-05-28T08:15:12Z
dc.date.issued2022
dc.date.updated2024-12-02T06:32:43Z
dc.description.abstractObjective: 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.en
dc.description.sponsorshipOpen Access funding enabled and organized by Projekt DEAL.
dc.description.sponsorshipForschungskreis der Ernährungsindustrie http://dx.doi.org/10.13039/501100008465
dc.description.sponsorshipUniversität Hohenheim (3153)
dc.identifier.swb1794387285
dc.identifier.urihttps://doi.org/10.1186/s13104-022-05956-x
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16957
dc.language.isoeng
dc.rights.licensecc_by
dc.subjectIridescence
dc.subjectMeat color
dc.subjectPH
dc.subjectStructural color
dc.subject.ddc630
dc.titleA research note: effect of pH on meat iridescence in precooked cured porken
dc.type.diniArticle
dcterms.bibliographicCitationBMC research notes, 15 (2022), 77. https://doi.org/10.1186/s13104-022-05956-x. ISSN: 1756-0500
dcterms.bibliographicCitation.issn1756-0500
dcterms.bibliographicCitation.issue1
dcterms.bibliographicCitation.journaltitleBMC research notes
dcterms.bibliographicCitation.originalpublishernameBioMed Central
dcterms.bibliographicCitation.volume15
local.export.bibtex@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}, }
local.export.bibtexAuthorRuedt, Chiara and Gibis, Monika and Weiss, Jochen et al.
local.export.bibtexKeyRuedt2022
local.export.bibtexType@article
local.subject.sdg12
local.subject.sdg3
local.subject.sdg9
local.title.fullA research note: effect of pH on meat iridescence in precooked cured pork

Files

Original bundle

Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
s13104-022-05956-x.pdf
Size:
775.34 KB
Format:
Adobe Portable Document Format

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
7.85 KB
Format:
Item-specific license agreed to upon submission
Description: