A research note: Effect of Hofmeister salts on meat iridescence in cooked pork

The effect of Hofmeister salts (NaCl, NaSCN, Na₂SO₄, KCl, LiCl, CaCl₂) on surface iridescence in cooked pork was investigated. Strongest iridescence occurred in samples treated with NaSCN, NaCl and KCl. Control samples and LiCl, CaCl₂ and Na₂SO₄ treatments showed weaker iridescence. However, differences between KCl and LiCl, CaCl2 and Na₂SO₄ were not statistically significant (p > 0.05). Nevertheless, a tendency of chaotropic salts (NaSCN, NaCl, KCl) to cause stronger iridescence was noted that might be explained with a more effective solubilization of myofibrillar proteins (MPs), reducing incoherent scattering from the myofibrils and thus enhancing multilayer interference.