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

BMC Research Notes

Jochen Weiss¹  Chiara Ruedt¹  Monika Gibis¹ 

[1] Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599, Stuttgart, Germany;

关键词: Iridescence;    Meat color;    pH;    Structural color;   

DOI  :  10.1186/s13104-022-05956-x

来源: Springer

【 摘 要 】

ObjectiveThe 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.ResultsMuscles 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.

【 授权许可】

CC BY