Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 10, Issue 4 - Serial Number 30, January 2015, Pages 291-298   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i4.43719

Authors

Fatemeh Heydari^{* 1}; Mohammad Javad Varidi²; Mehdi Varidi²

¹Ferdowsi University of Mashhad

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing processes (three using a grinder with 7.5, 4 and 3 mm diameter holes in the plate, and a fourth in which a cutter was used to obtain a finely minced product) were studied. The intact meat was used as the control. Significant differences were observed in the pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, Mb, MetMb, DeoMb and WHC of various types of meat (P 0.05). WHC and chroma showed statistically significant differences (P 0.05) for the mincing treatment. The ΔE and OxyMb showed no significant differences (p>. 0.05) for mincing and also in meat types. High correlation between pH and L* (R2=0.999), pH and WHC (R2=0.997) confirms the decrease in L* and increase in WHC along with increase in pH.

Keywords

Camel meat; Color; Mincing; Ostrich meat

References