A research note: effect of pH on meat iridescence in precooked cured pork
dc.contributor.author | Ruedt, Chiara | |
dc.contributor.author | Gibis, Monika | |
dc.contributor.author | Weiss, Jochen | |
dc.contributor.corporate | Ruedt, Chiara; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany | |
dc.contributor.corporate | Gibis, Monika; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany | |
dc.contributor.corporate | Weiss, Jochen; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany | |
dc.date.accessioned | 2025-05-28T08:15:12Z | |
dc.date.available | 2025-05-28T08:15:12Z | |
dc.date.issued | 2022 | |
dc.date.updated | 2024-12-02T06:32:43Z | |
dc.description.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 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.sponsorship | Open Access funding enabled and organized by Projekt DEAL. | |
dc.description.sponsorship | Forschungskreis der Ernährungsindustrie http://dx.doi.org/10.13039/501100008465 | |
dc.description.sponsorship | Universität Hohenheim (3153) | |
dc.identifier.swb | 1794387285 | |
dc.identifier.uri | https://doi.org/10.1186/s13104-022-05956-x | |
dc.identifier.uri | https://hohpublica.uni-hohenheim.de/handle/123456789/16957 | |
dc.language.iso | eng | |
dc.rights.license | cc_by | |
dc.subject | Iridescence | |
dc.subject | Meat color | |
dc.subject | PH | |
dc.subject | Structural color | |
dc.subject.ddc | 630 | |
dc.title | A research note: effect of pH on meat iridescence in precooked cured pork | en |
dc.type.dini | Article | |
dcterms.bibliographicCitation | BMC research notes, 15 (2022), 77. https://doi.org/10.1186/s13104-022-05956-x. ISSN: 1756-0500 | |
dcterms.bibliographicCitation.issn | 1756-0500 | |
dcterms.bibliographicCitation.issue | 1 | |
dcterms.bibliographicCitation.journaltitle | BMC research notes | |
dcterms.bibliographicCitation.originalpublishername | BioMed Central | |
dcterms.bibliographicCitation.volume | 15 | |
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.bibtexAuthor | Ruedt, Chiara and Gibis, Monika and Weiss, Jochen et al. | |
local.export.bibtexKey | Ruedt2022 | |
local.export.bibtexType | @article | |
local.subject.sdg | 12 | |
local.subject.sdg | 3 | |
local.subject.sdg | 9 | |
local.title.full | A research note: effect of pH on meat iridescence in precooked cured pork |