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Article
2021
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
Abstract (English)
Microstructural factors associated with surface iridescence in cooked,
cured pork products were investigated. Meat iridescence is a commonly observed
physical phenomenon in raw meat and meat products that consist of intact mus-
cle tissue. Since the purchase decision of consumers is mainly driven by the
first impression of meat color and appearance, products showing colorful iri-
descence may be rejected. Four different muscles (RF: M. rectus femoris, BF: M.
biceps femoris, ST: M. semitendinosus, and LD: M. longissimus thoracis et lum-
borum) were brine-injected, cooked, sliced, and iridescence was evaluated by
digital image analysis and sensory analysis. Sarcomere lengths, fiber diameters,
and surface microstructure were analyzed in iridescent and noniridescent sec-
tions. Highest iridescence extent by image analysis was found in LD (37.3 ±
16.4%), and highest overall iridescence score (extent and intensity, 6.11 ± 1.78) was
observed in BF. Sarcomere lengths did not differ significantly between iridescent
(1.05 ± 0.09 µm LD) and noniridescent areas (1.08 ± 0.94 µm LD) within mus-
cles (p > 0.05). Iridescent sections showed smooth and ordered surface structures
with cross-sectioned myofibers, whereas in noniridescent sections, surfaces were
more unstructured and myofibers obliquely cut. The results of the study indicate
that the sarcomere length and fiber diameters may thus be only of minor impor-
tance for the explanation of meat iridescence in cooked meat products and are
rather related to multiple scattering and absorption effects on smaller structural
entities such as the myofilament lattice or larger entities such as fiber bundles.
Practical application: Iridescence can be a problem for the meat industry due
to consumers concerns about green-iridescent colors in meat. The underlying
mechanisms and structures have not yet been fully clarified, and thus no prac-
tical solutions to eliminate iridescence have been found so far. This research
presents new insights into the structural attributes that are interrelated with meat
iridescence and shows that iridescence is rather influenced by cutting angle of
muscle fibers and surface homogeneity than by muscle fiber diameters or sar-
comere lengths. This should be considered by the industry when seeking for ways
to reduce the potential problem of iridescence
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Published in
Journal of food science, 86 (2021), 8, 3563-3573.
https://doi.org/10.1111/1750-3841.15832.
ISSN: 1750-3841
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English
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660 Chemical engineerin
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Sustainable Development Goals
BibTeX
@article{Ruedt2021,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16845},
doi = {10.1111/1750-3841.15832},
author = {Ruedt, Chiara and Gibis, Monika and Weiss, Jochen et al.},
title = {Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products},
journal = {Journal of food science},
year = {2021},
}