Effect of varying salt concentration on iridescence in precooked pork meat

Abstract The objective of this study was to investigate the effect salt concentration on meat iridescence in cured cooked pork products. In addition, influence nitrite and pigmentary color its visual macroscopic perception ascertained. Sample cubes from pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or curing (6 20 subsequently cooked. Control samples not salted. effects iridescence, instrumental microstructure evaluated. Salt treatment significantly ( p < 0.05) increased water-holding capacity, mean myofibers diameters reduced light scattering L * value). An limit reached g/kg treatments. No differences between sodium chloride observed for both evaluation colorimetry interference colors. Iridescence increases attributed a swelling myofilament lattice thus reduction intermyofibrillar spaces as well an optical clearing myofibrils by dissolution myofibrillar proteins that reduce allow more reflectance occur. Graphic abstract