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Reviewing the Control of Meat pH and Light Scattering in Model Systems

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Review demonstrates how pH changes affect birefringence and reflectance in meat muscle tissues.

As pH decreased, birefringence increased, indicating structural changes in muscle fibers.
X-ray diffraction confirmed that thick and thin myofilaments move closer together with lower pH levels.
Intact muscle disks showed that decreased pH resulted in increased reflectance, impacting the appearance of meat.
The model systems help explain why meat becomes brighter as muscle transitions to meat.

H. J. Swatland (2025) studied this question.

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View Full Paper

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Authors

Review demonstrates how pH changes affect birefringence and reflectance in meat muscle tissues.

As pH decreased, birefringence increased, indicating structural changes in muscle fibers.
X-ray diffraction confirmed that thick and thin myofilaments move closer together with lower pH levels.
Intact muscle disks showed that decreased pH resulted in increased reflectance, impacting the appearance of meat.
The model systems help explain why meat becomes brighter as muscle transitions to meat.

H. J. Swatland (2025) studied this question.

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Bookmark