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A note on the discoloration of frozen porcine muscle, stored under fluorescent illumination, as influenced by an artificially induced high pH in the meat
Author(s) -
Owen John E.,
Hewlett John,
Lawrie Ralston A.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270515
Subject(s) - metmyoglobin , chemistry , fluorescence , fluorescent light , frozen section procedure , biophysics , anatomy , food science , myoglobin , biochemistry , biology , surgery , medicine , optics , physics
The effect of an artificially induced high ultimate pH (pH u , measured at 24 h post mortem ), on metmyoglobin formation in frozen porcine muscles was investigated. The muscles were exposed to white fluorescent illumination whilst under storage at – 10°C. The results indicated that an artificially induced high pH was effective in retarding metmyoglobin formation in frozen muscles.