Postmortem pH, Muscle, and Refrigerated Storage Effects on Ability of Vacuum‐Packaged Pork to Bloom

Effects of pH, muscle, and storage time on the ability of vacuum-packaged pork chops to bloom were investigated. Low pH samples exhibited more change in color measures during the 30 min blooming period than did the medium and high pH samples. The low pH sample bloomed more rapidly and to a greater extent than medium and high pH samples. Among the 3 muscles, Longissimus had the highest, while Semimembranosus had the lowest a * value and hue angle changes. Overall, refrigerated storage of vacuum packaged pork for 7 d or more resulted in more efficient blooming when pH was low. The ability of vacuum-packaged pork to rebloom is necessary for the meat to regain the consumer-expected pink-red color after opening the vacuom bag. La couleur rose brillante de la viande de porc, engendree par l'oxygenation de la desoxymyoglobine en oxymyoglobine, est appreciee par le consommateur. Dans cette etude, des cotes de porc emballees sous vide sont entreposees a 4°C pendant 28 jours. Les effets du pH, du muscle et de la duree du stockage sur la capacite de la viande a reprendre une couleur rose apres ouverture de l'emballage sont evalues. La viande entreposee pendant 7 jours ou plus a une meilleure capacite de recoloration a pH faible.

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