EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS

Abstract

ABSTRACT This project evaluated the internal cooked color changes that occurred during postcooking storage of pork loin chops (m. longissimus thoracis et lumborum, n = 120) from one of six combinations of three endpoint temperatures (71.1, 76.6 and 82.2C) and two pH groups (lower, 5.4–5.5 and higher, 5.6–5.7). Initial internal color (L*a*b*), and 24 and 48 h storage (4C) pink color development were evaluated after cooking. Although pH had no effect (P > 0.05) on initial cooked color, chops with higher pH were more red (P < 0.05) and had more pink color development during storage. Increased endpoint temperature decreased (P < 0.05) initial a* values. During storage, chops from all endpoint temperatures developed a pink color with chops cooked to 76.6C having the largest increase in a*. Of the three endpoint temperatures, cooking to 82.2C minimized pink color development in cooked, uncured pork loin chops.