Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Meat Sci. 2012 Dec;92(4):374-81. doi: 10.1016/j.meatsci.2012.02.002. Epub 2012 Feb 9.
The color of pork longissimus dorsi high pressure (HP) treated at 200 to 800 MPa at 5 and 20 °C for 10 min was determined to a high degree by pressure level and to a lesser degree by temperature. Severe color changes appeared up to a threshold pressure at 400 MPa. HP treatment at 20 °C compared to 5 °C resulted in meat, which was less red and slightly lighter. Storage at 2 °C for 6 days had no effect on lightness due to no further protein denaturation, but meat HP treated above 300 MPa became significantly less red and more yellow within the first day of storage. Reflectance spectra showed that a short-lived ferrohemochrome myoglobin species was formed during HP treatment at 300 to 800, but transformed into a brown, ferric form of the pigment within the first day of storage. This explains the observed changes in the redness and yellowness after one day of storage.
200 至 800 MPa、5 和 20°C 下处理 10 分钟的猪肉背最长肌的高压（HP）颜色主要由压力水平决定，其次是温度。在 400 MPa 的阈值压力下会出现严重的颜色变化。与 5°C 相比，20°C 的 HP 处理会使肉的红色变浅，颜色稍浅。在 2°C 下储存 6 天不会因没有进一步的蛋白质变性而对亮度产生影响，但在储存的第一天，超过 300 MPa 的 HP 处理的肉会明显变浅且更黄。反射光谱表明，在 300 至 800 MPa 的 HP 处理过程中会形成一种短暂存在的亚铁血红素肌红蛋白，但在储存的第一天会转化为色素的棕色、三价形式。这解释了储存一天后红色和黄色观察到的变化。
