A research note: effect of pH on meat iridescence in precooked cured pork
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 microstruc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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BMC
2022-02-01
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| Series: | BMC Research Notes |
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| Online Access: | https://doi.org/10.1186/s13104-022-05956-x |
| _version_ | 1818981906269601792 |
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| author | Chiara Ruedt Monika Gibis Jochen Weiss |
| author_facet | Chiara Ruedt Monika Gibis Jochen Weiss |
| author_sort | Chiara Ruedt |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-20T17:38:45Z |
| format | Article |
| id | doaj.art-a0155375b13147cf8d72eeee1f40c633 |
| institution | Directory Open Access Journal |
| issn | 1756-0500 |
| language | English |
| last_indexed | 2024-12-20T17:38:45Z |
| publishDate | 2022-02-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Research Notes |
| spelling | doaj.art-a0155375b13147cf8d72eeee1f40c6332022-12-21T19:31:10ZengBMCBMC Research Notes1756-05002022-02-011511410.1186/s13104-022-05956-xA research note: effect of pH on meat iridescence in precooked cured porkChiara Ruedt0Monika Gibis1Jochen Weiss2Department of Food Material Science, Institute of Food Science and Biotechnology, University of HohenheimDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of HohenheimDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of HohenheimAbstract 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.https://doi.org/10.1186/s13104-022-05956-xIridescenceMeat colorpHStructural color |
| spellingShingle | Chiara Ruedt Monika Gibis Jochen Weiss A research note: effect of pH on meat iridescence in precooked cured pork BMC Research Notes Iridescence Meat color pH Structural color |
| title | A research note: effect of pH on meat iridescence in precooked cured pork |
| title_full | A research note: effect of pH on meat iridescence in precooked cured pork |
| title_fullStr | A research note: effect of pH on meat iridescence in precooked cured pork |
| title_full_unstemmed | A research note: effect of pH on meat iridescence in precooked cured pork |
| title_short | A research note: effect of pH on meat iridescence in precooked cured pork |
| title_sort | research note effect of ph on meat iridescence in precooked cured pork |
| topic | Iridescence Meat color pH Structural color |
| url | https://doi.org/10.1186/s13104-022-05956-x |
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