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 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...

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Bibliographic Details
Main Authors: Chiara Ruedt, Monika Gibis, Jochen Weiss
Format: Article
Language:English
Published: BMC 2022-02-01
Series:BMC Research Notes
Subjects:
Iridescence
Meat color
pH
Structural color
Online Access:https://doi.org/10.1186/s13104-022-05956-x

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