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

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. Mu...

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Detalles Bibliográficos
Autores principales: Ruedt, Chiara, Gibis, Monika, Weiss, Jochen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8864927/
https://www.ncbi.nlm.nih.gov/pubmed/35193650
http://dx.doi.org/10.1186/s13104-022-05956-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8864927/
https://www.ncbi.nlm.nih.gov/pubmed/35193650
http://dx.doi.org/10.1186/s13104-022-05956-x

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