Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality
Authors:
- R. LienRLR. Lien
- M.C. HuntMHM.C. Hunt
- S. AndersonSAS. Anderson
- D.H. KropfDKD.H. Kropf
- T.M. LoughinTLT.M. Loughin
- M.E. DikemanMDM.E. Dikeman
- J. VelazcoJVJ. Velazco
- 1 April 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (3) , 1007-1010
Abstract
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.Keywords
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