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Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality
Author(s) -
Lien R.,
Hunt M.C.,
Anderson S.,
Kropf D.H.,
Loughin T.M.,
Dikeman M.E.,
Velazco J.
Publication year - 2002
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.1365-2621.2002.tb09444.x
Subject(s) - loin , chemistry , food science , myoglobin , denaturation (fissile materials) , longissimus , zoology , biochemistry , biology , nuclear chemistry
The effects of 5 endpoint temperatures for cooked, internal color were determined for boneless pork longissimus muscle from 4 treatment groups: normal, normal‐injected, PSE, and DFD. Visual and instrumental color, myoglobin denaturation, and acid phosphatase (ACP) of raw and cooked samples were evaluated. Visual internal color became (P < 0.05) less pink as endpoint temperature increased; however, DFD chops were more pink (P < 0.05) and PSE chops were less pink (P < 0.05) than other treatments at most endpoint temperatures. Cooked color was similar (P > 0.05) for chops from normal and normal‐injected groups. Myoglobin denaturation increased as endpoint temperature increased. ACP activity in raw chops was not affected by treatment group and it was a good indicator of doneness at 71.1 °C.