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Reversible pH Effect on Pork Paleness in a Model System
Author(s) -
SWATLAND H. J.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06276.x
Subject(s) - myoglobin , reflectivity , chemistry , phosphate , phosphate buffered saline , myofibril , chromatography , biochemistry , optics , physics
Pork was cut into small disks, perfused with phosphate buffer, and fiberoptic reflectance was measured as pH was changed under computer control. After myoglobin removal, the effect of pH on paleness was reversible. From pH 7 to pH 5, reflectance increased as pH decreased, and decreased as pH increased (P < 0.005). A notable degree (∼40% total reflectance) of light scattering from normal pork may originate from a reversible effect of pH on myofibrils. However, this makes only a minor contribution (∼5% total reflectance) to the very high reflectance of severely pale, soft, exudative pork.