ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Exposure of raw pork loin chops to ammonia results in the development of a distinct pink color throughout, after cooking to 80C as indicated by visual observations and CIE L*a*b* values. While some of the color development is apparently due to the pH shift caused by the ammonia, experiments suggest that other factors are involved in the formation of the distinct pink color. Samples cooked and then exposed to ammonia failed to develop the pink color. CIE a* values were higher (P 〈 0.05) for all cooked ammonia treated samples than the cooked control. Distinctly different absorbance spectra (400–700 nm) were observed between cooked, treated samples and either the cooked untreated control, raw fresh pork, or nitrosohemochrome samples. These data suggest that exposure of raw pork to ammonia will influence formation of an undercooked color in fully cooked pork.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.1992.tb00473.x
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