Evaluation of the Effect of Cavitation Activation of Brine on the Color Characteristics of Chilled Pork With Different Autolysis

Estimation of the stability of skeletal muscle myoglobin of chilled pork treated with brine activated by low-frequency high-intensity ultrasound

“…However, in the case of flow-type ultrasonic device, on the surface of the pork the redness increased by 33% compared to control sample without prior activation. This is not characteristic of degree of redness on the sample section (cut) NOR– pork [33] .…”

“…The degree of redness (a*) of chilled meat can be associated with the concentration of reduced Mb or OMb. Therefore, the indicator a*, degree of redness is of the greatest interest in the analysis [33] . Fig.…”

“…2 ). Moreover, the preliminary activation of a 3% brine in a flow-through installation causes surface discoloration of PSE – pork where the value of a* decreased on the surface by 38% and by 25% the control sample that was not treated with brine [33] . Therefore, pre-activation of the brine in a submersible-type installation provides 20% higher colour stability of samples than the stability of samples when using a flow-through installation.…”