Article: The Effects of Nicotinamide Riboside on Color and Color Stability of Pork Chops: Preclinical Findings

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Muscle Health Preclinical

The Effects of Nicotinamide Riboside on Color and Color Stability of Pork Chops: Preclinical Findings

Synopsis

This study tested whether nicotinamide riboside (NR) could improve the color and color stability of pork chops from pigs exposed to extreme stress before harvest. One hundred pigs received different doses of NR either in feed or as an oral drench for 11 days before a stress/fatigue event and immediate slaughter. Pork chops were aged for 10 days and then monitored for 8 days in simulated retail display. The study found that NR did not improve meat color or color stability, and all chops showed normal discoloration over time. The stressed muscles also had a faster pH decline, which NR was unable to counteract.

Journal

Meat Science

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