A note on the discoloration of frozen porcine muscle, stored under fluorescent illumination, as influenced by an artificially induced high pH in the meat

The effect of an artificially induced high ultimate pH (pHu, measured at 24 h post mortem), on metmyoglobin formation in frozen porcine muscles was investigated. The muscles were exposed to white fluorescent illumination whilst under storage at – 10°C. The results indicated that an artificially induced high pH was effective in retarding metmyoglobin formation in frozen muscles.