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

Mancini, R.A.; Kropf, Donald H.; Hunt, Melvin C.; Johnson, Dallas E.

doi:10.1111/j.1745-4573.2004.07103.x

Cited by 19 publications

(9 citation statements)

References 13 publications

(42 reference statements)

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“…In addition, internal cooked redness was greater (p < 0.0001) for the BF and ST ham chops cooked to an end-point temperature of 62 • C. However, ham chops from ST were more yellow (p < 0.0001) than either BF or SM, regardless of internal temperature. Changes from red to brown of ham chops during the cooking process were greatest (p < 0.0001) in SM when cooked to an internal temperature of 73 • C. The internal cooked color results tend to agree with a previous research work [18] reporting that increased endpoint temperatures decreased the redness (a*) values for longissimus dorsi chops. It is widely known that the current results for internal cooked color are attributed to myoglobin denaturation that occurs in fresh meat during the cooking process.…”

Section: Instrumental Cooked Colorsupporting

confidence: 85%

Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures

Cauble

Ball

Zorn

et al. 2021

Foods

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M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and allocated to cooking loss, Warner–Bratzler shear force (WBSF), pH and instrumental cooked color analysis. Cooking losses were greater (p < 0.0001) for SM and chops cooked to an internal temperature of 73 °C (p < 0.0001), whereas WBSF did not differ (p = 0.2509) among the three muscles, but was greater (p < 0.0001) in chops cooked to 73 °C. Fresh muscle’s pH was greater (p < 0.05) in ST than BF or SM. Lastly, the interactive effect (p < 0.05) of muscle × endpoint temperature for ST chops cooked to 73 °C was lighter (L*), but, when cooked to 62 °C, they were more red (a*), more yellow (b*) and incurred less color change from red to brown than BF or SM. The current results suggest it is plausible for BF, SM and ST to be considered for alternative uses instead of traditional value-added manufacturing.

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Section: Instrumental Cooked Colorsupporting

confidence: 85%

Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures

Cauble

Ball

Zorn

et al. 2021

Foods

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“…In another study, pork loin chops of 2 pH groups (pH 5.4 to 5.5, pH 5.6 to 5.7) cooked to 3 endpoint temperatures could not be separated by their Hunter values immediately after cooking (Mancini and others 2005). The small difference in pH between these groups could be one explanation, as could the high (>71 °C) temperatures studied.…”

Section: The Influence Of Phmentioning

confidence: 95%

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

King

Whyte

2006

Journal of Food Science

177

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Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use a meat thermometer to ensure these temperatures are reached. However, consumers are more likely to assess cooking status by the color of the meat or juice. This article reviews the factors that can influence the final color of cooked meat. In most instances, these factors influence color by modifying the meat pigment myoglobin prior to and during cooking. Many factors can prolong the pink "uncooked" color in meat, including high pH, modified atmosphere packaging, rapid thawing, low fat content, nitrite, and irradiation. Such factors may lead to overcooking and loss of food quality, and consumer rejection. Alternatively, factors that cause "premature browning" of meat, where the interior of the product looks cooked but a microbiologically safe temperature has not been reached, are food safety issues. Pale, soft exudative meats can prematurely brown, as can meats packaged under oxygenated conditions, frozen in bulk or thawed over long periods, or those that have had salts or lean finely textured beef added. Meats cooked from a frozen state or irradiated in aerobic conditions might also be at risk, but this might depend on meat species. In summary, the color of cooked meat is not a good indicator of adequate cooking, and the use of a food thermometer is recommended.

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“…Lytras, King, and Ledward (2000) studied the kinetics of Mb denaturation in beef and lamb burgers cooked to wide range of internal temperatures and observed that Mb denaturation follows a first order kinetics. Several studies documented increased Mb denaturation in meats as internal cooking temperatures increased (Bernofsky et al, 1959;Machlik, 1965, Nusimovich, Celmi, & Pagliaro, 1979Howe, Gullett, & Usborne, 1982;Bowers et al, 1987;Trout, 1989;Hague et al, 1994;Lavelle, Hunt, & Kropf, 1995;Hunt, Sorheim, & Slinde, 1999;Mancini, Kropf, Hunt, & Johnson, 2005).…”

Section: Biochemistry Of Cooked Meat Pigmentsmentioning

confidence: 99%

Factors influencing internal color of cooked meats

Suman

Nair

Joseph³

et al. 2016

Meat Science

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This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety.

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

Cited by 19 publications

References 13 publications

Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures

Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

Factors influencing internal color of cooked meats

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