Effect of high pressure,temperature, and storage on the color of porcine longissimus dorsi |
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| Affiliation: | 1. Danish Meat Research Institute, Technological Institute, Gregersenvej 9, Taastrup 2630, Denmark;2. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark;3. Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Gråbrödragatan 19, Skara 532 31, Sweden;1. Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America;2. Molecular and Environmental Toxicology Center, University of Wisconsin-Madison, Madison, WI, United States of America;3. Department of Animal Sciences, University of Wisconsin–Madison, Madison, WI, United States of America;4. Agricultural Research Stations, University of Wisconsin–Madison, Arlington, WI, United States of America;1. Agrarian Technological Institute of Castille and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain;2. School of Food Science & Environmental Health, Dublin Institute of Technology, Dublin, Ireland;3. Teagasc Food Research Centre, Ashtown Dublin 15, Ireland |
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| Abstract: | The color of pork longissimus dorsi high pressure (HP) treated at 200 to 800 MPa at 5 and 20 °C for 10 min was determined to a high degree by pressure level and to a lesser degree by temperature. Severe color changes appeared up to a threshold pressure at 400 MPa. HP treatment at 20 °C compared to 5 °C resulted in meat, which was less red and slightly lighter. Storage at 2 °C for 6 days had no effect on lightness due to no further protein denaturation, but meat HP treated above 300 MPa became significantly less red and more yellow within the first day of storage. Reflectance spectra showed that a short-lived ferrohemochrome myoglobin species was formed during HP treatment at 300 to 800, but transformed into a brown, ferric form of the pigment within the first day of storage. This explains the observed changes in the redness and yellowness after one day of storage. |
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