Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin

This project evaluated the internal cooked color changes that occurred during postcooking storage of pork loin chops (m. longissimus thoracis et lumborum, n = 120) from one of six combinations of three endpoint temperatures (71.1, 76.6 and 82.2C) and two pH groups (lower, 5.4–5.5 and higher, 5.6–5.7). Initial internal color (L*a*b*), and 24 and 48 h storage (4C) pink color development were evaluated after cooking. Although pH had no effect (P > 0.05) on initial cooked color, chops with higher pH were more red (P < 0.05) and had more pink color development during storage. Increased endpoint temperature decreased (P < 0.05) initial a* values. During storage, chops from all endpoint temperatures developed a pink color with chops cooked to 76.6C having the largest increase in a*. Of the three endpoint temperatures, cooking to 82.2C minimized pink color development in cooked, uncured pork loin chops.

show abstract

“…Numerous etiologies have been described for this pinking in cooked meat (Cornforth et al. 1986; Girard et al. 1990; Ghorpade and Cornforth 1993).…”

Section: Introductionmentioning

confidence: 91%

EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS

Mancini

Kropf

Hunt

et al. 2005

Journal of Muscle Foods

View full text Add to dashboard Cite

show abstract

“…The extent of denaturation is dependent on the rate of heating and the end-point temperature of the cooked meat, commonly 68 to 74 °C (7,(9)(10)(11). The red or pink colouration of meats cooked to < 76 °C has been at least partially attributed to undenatured myoglobin (12); pink colouration in meat cooked to higher temperatures has been attributed to myoglobin denaturation and concomitant hemochrome formation (12) and/or to cytochrome c (13). Denaturation of pure myoglobin has been reported to occur at relatively high temperatures, e.g.…”

Section: Introductionmentioning

confidence: 99%

Thermal Stability of Metmyoglobin in a Model System

Tomicki

Jackman

Stanley

1996

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Redness (+a* value) was not affected by end-point temperature on the top surface (Slice 1) of the sample. Oxidation of pigments could have reduced redness values on the tissue surface (Girard et al, 1990) and masked any effects attributable to end-point temperature. Increasing the end-point temperature from 70 to 80 C reduced redness in Slices 2, 3, and 4, and increasing the end-point temperature from 80 to 90 C reduced redness on the bottom surface (Slice 5).…”

Section: Methodsmentioning

confidence: 99%

“…These products are often marketed without coatings or sauces and color differences are apparent. Girard et al (1990) pointed out that color is a determining factor in acceptance of meat products and Swatland (1983) indicated that meat color is one of the major criteria by which commercial cooking procedures are evaluated.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heating Variables and Storage on Color of Chicken Cooked and Stored in Polyester Pouches

Heath

Owens

1992

Poultry Science

View full text Add to dashboard Cite

The effects of end-point cooking temperatures of 70, 80, and 90 C, cooking time, cooling time, refrigerated storage, and frozen storage on Pectoralis superficialis muscle color were determined. Muscle samples from commercially reared and processed broiler chickens were sealed in polyester pouches and then the samples were cooked, cooled, and stored according to experimental requirements.Cooking muscle samples in pouches to the end-point temperatures of 70,80, and 90 C by adjusting the length of time in a 95 C water bath did not affect lightness (L*) or yellowness (+b*) on the surface or inside the sample. Redness (+a*) decreased on the ventral surface of the muscle and inside the sample as end-point temperature increased.Heating samples to end-point temperatures of 70, 80, and 90 C in 2 min by adjusting water bath temperature caused color differences. Surface lightness values increased and redness values decreased as end-point temperature increased. Both constant cooking time (temperature changed to obtain endpoint temperature) and constant temperature (cooking time changed to obtain end-point temperatures) resulted in a change in sample color.Samples heated to 90 C were cooled in air at 25,19,4.4, and .2 C. Cooling the samples at 25 C increased lightness, decreased redness, and increased the hue angle when compared with the other cooling temperatures. Storing samples at 4.4 C for 2,4, and 8 days reduced redness and changed the a* color coordinate from positive (red) to negative (green). The L* values continually decreased during storage at -24 C for 4, 8, and 16 days. Both +a* values and +b* values increased by the end of the frozen storage period. (

show abstract

Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin

Cited by 35 publications

References 21 publications

EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS

EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS

Thermal Stability of Metmyoglobin in a Model System

Effect of Heating Variables and Storage on Color of Chicken Cooked and Stored in Polyester Pouches

Contact Info

Product

Resources

About