Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

Kathrine Holmgaard Bak; Gunilla Karin Lindahl; Anders H Karlsson; Vibeke Orlien

doi:10.1016/j.meatsci.2012.02.002

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

Kathrine Holmgaard Bak, Gunilla Karin Lindahl, Anders H Karlsson, Vibeke Orlien

40 Citations (Scopus)

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.

Original language	English
Journal	Meat Science
Volume	92
Issue number	4
Pages (from-to)	374-381
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2012.02.002
Publication status	Published - Dec 2012

Access to Document

10.1016/j.meatsci.2012.02.002

Cite this

@article{6449513920d540089c1a4233d525f178,

title = "Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi",

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.",

author = "Bak, {Kathrine Holmgaard} and Lindahl, {Gunilla Karin} and Karlsson, {Anders H} and Vibeke Orlien",

year = "2012",

month = dec,

doi = "10.1016/j.meatsci.2012.02.002",

language = "English",

volume = "92",

pages = "374--381",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

AU - Bak, Kathrine Holmgaard

AU - Lindahl, Gunilla Karin

AU - Karlsson, Anders H

AU - Orlien, Vibeke

PY - 2012/12

Y1 - 2012/12

N2 - 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.

AB - 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.

U2 - 10.1016/j.meatsci.2012.02.002

DO - 10.1016/j.meatsci.2012.02.002

M3 - Journal article

C2 - 22749540

SN - 0309-1740

VL - 92

SP - 374

EP - 381

JO - Meat Science

JF - Meat Science

IS - 4

ER -

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

Abstract

Access to Document

Fingerprint

Cite this