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Table 1 Results from sensory and physicochemical analysis for cooked cured pork M. longissimus dorsi (n = 4) injected with different pH brines

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

  Treatment Correlation coefficient r
4% lactic acid 1% lactic acid Control 0.2 M NaOH 0.6 M NaOH
Intensity (–) 3.5 ± 2.0b 5.4 ± 1.4bcd 6.0 ± 1.2ad 7.3 ± 1.3ac 7.8 ± 0.7a 0.670*
Extent (–) 5.8 ± 2.1a 7.7 ± 1.1b 8.5 ± 0.9b 8.9 ± 0.3b 8.8 ± 0.4b 0.567*
pH raw (–) 5.40 ± 0.61a 5.36 ± 0.53a 5.39 ± 0.07a 5.44 ± 0.11a 5.43 ± 0.04a 0.115
pH cooked (–) 5.38 ± 0.03a 5.64 ± 0.04b 5.78 ± 0.06b 6.03 ± 0.09c 6.59 ± 0.22d 0.645*
Cooking loss (%) 32.5 ± 2.8c 24.6 ± 1.9a 19.9 ± 3.9a 10.5 ± 2.0b 6.7 ± 0.3b − 0.728*
Water (%) 64.43 ± 2.54c 67.85 ± 1.03d 70.23 ± 1.07a 71.65 ± 0.93ab 72.65 ± 1.25b 0.601*
Protein (%) 30.15 ± 2.58b 25.87 ± 2.10c 23.39 ± 1.20 cd 21.71 ± 2.69d 22.81 ± 0.62d − 0.647*
Ash (%) 2.20 ± 0.10c 2.79 ± 0.18a 2.85 ± 0.13ab 3.07 ± 0.18bd 3.27 ± 0.15d 0.750*
NaCl (%) 1.39 ± 0.14b 1.94 ± 0.22a 1.94 ± 0.14a 2.08 ± 0.18a 2.14 ± 0.17a 0.696*
  1. Pearson correlation coefficient r between intensity and extent with pH of cooked samples, respectively between iridescence score and physicochemical measurements. Data points within a row with different superscripts differ significantly (p < 0.05)
  2. *Significant correlation α = 0.01 (two-tailed)