Fig. 1From: A research note: effect of pH on meat iridescence in precooked cured porkAverage visual scores (arithmetic mean of extent and intensity) of iridescence (n = 20) in cooked cured pork M. longissimus dorsi (n = 4) as influenced by different pH brine treatments. Bars without a common superscript differ significantly (p < 0.05)Back to article page