Meat color and iridescence: Origin, analysis, and approaches to modulation.

Meat color is an important aspect for the meat industry since it strongly determines the consumers' perception of product quality and thereby significantly influences the purchase decision. Emergence of new vegan meat analogs has renewed interest in the fundamental aspects of meat color in order to replicate it. The appearance of meat is based on a complex interplay between the pigment-based meat color from myoglobin and its chemical forms and light scattering from the muscle's microstructure.

A research note: effect of pH on meat iridescence in precooked cured pork.

Objective: The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be related to pH-induced alterations in microstructure. Muscles were injected with brines of different pH values, cooked, sliced perpendicular to muscle fiber direction, and visually evaluated by a panel of 20 experienced panelists.

A research note: Effect of Hofmeister salts on meat iridescence in cooked pork.

The effect of Hofmeister salts (NaCl, NaSCN, NaSO, KCl, LiCl, CaCl) on surface iridescence in cooked pork was investigated. Strongest iridescence occurred in samples treated with NaSCN, NaCl and KCl. Control samples and LiCl, CaCl and NaSO treatments showed weaker iridescence.

Quantification of surface iridescence in meat products by digital image analysis.

Iridescence extent is commonly evaluated by sensory analysis but it is a time-consuming and cost-intensive method. A low-cost, rapid and objective alternative is digital image analysis. Here we report the development of an image analysis method for quantification of iridescence in meat products.

In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes.

Grape-seed extract (GSE), a rich source for polyphenols, was incorporated into liposomes (1.1% w/w soy lecithin) using high-pressure homogenization (22,500psi). A chitosan coating (1% w/w) was used to obtain more stable liposomes.