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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. Muscles were injected with brines of different pH values, cooked, sliced perpendicular to muscle fiber direction, and visually evaluated by a panel of 20 experienced panelists. Results Muscles with lowest pH (5.38) showed the lowest iridescence score of 4.63 (p   0.05). Iridescence was positively correlated (p &lt; 0.01) with pH and water content, and negatively correlated (p &lt; 0.01) with cooking loss. Hence, hydration state and light scattering from microstructure may be important factors that determine the degree of iridescence in cooked meat products.

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