Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality

The effects of 5 endpoint temperatures for cooked, internal color were determined for boneless pork longissimus muscle from 4 treatment groups: normal, normal-injected, PSE, and DFD. Visual and instrumental color, myoglobin denaturation, and acid phosphatase (ACP) of raw and cooked samples were evaluated. Visual internal color became (P 0.05) for chops from normal and normal-injected groups. Myoglobin denaturation increased as endpoint temperature increased. ACP activity in raw chops was not affected by treatment group and it was a good indicator of doneness at 71.1 °C. Les effets de 5 temperatures finales de cuisson sur la couleur interne de muscle longissimus de porc desosse sont determines pour 4 groupes de traitement: normal, injection, viande PSE (pâle, molle et exsudative) et viande DFD (sombre, ferme et seche). La couleur visuelle interne devient moins rose lorsque la temperature finale augmente. Cependant, la viande DFD est plus rose et la viande PSE est moins rose que celle des autres groupes.