Higher Redness Values Research Articles

Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

Effects of temperature and different fat levels on the quality of Turkish sausages (sucuks) were studied during the ripening period. Sausage batters prepared at 10%, 20% and 30% fat levels were processed at 20–22 and 24–26 °C. A high ripening temperature and low fat level caused fast dehydration. Fat level affected water activity, colour, total viable and lactic acid bacteria counts of the sausages. Increasing fat content and ripening temperature resulted in high lightness ( L*) and yellowness ( b*) and low redness ( a*) at the end of ripening. The sausages with 10% fat resulted in higher redness values. Growth of total viable and micrococci–staphylococci bacteria was affected by ripening temperature. Sausages ripened at 24–26 °C had a rapid increase in micrococci–staphylococci counts.

TGase를 사용하여 재구성돈육 제조시 결착시간과 압력조건이 품질에 미치는 영향

ABSTRACT This study was performed to compare the effects of binding time(2hr, 4hr, 6hr and 16hr) and pressing condition (1kg, 3kg, 5kg and 10kg) on manufacturing restructured pork. Meat color, in terms of L, a, b showed no significant difference by treatment of binding time. Five kg pressing resulted in the highest red value(P<0.05). In tensile strength, 6 hour treatment showed significant difference ranging in 202.1g for raw restructured pork and 389.0g for cooked restructured pork. Five kg pressing showed the highest tensile strength, 114.6 for raw restructured pork and 303.3 for cooked restructured pork. In hardness, springiness, cohesiveness and chewiness, raw and cooked restructured pork showed insignificant difference regardless of pressing time. In sensory evaluation, four hour treated raw restructured pork showed the highest values of color, binding degree, shape, acceptance, while four or six hour treated restructured pork showed the highest values in cooked restructured pork. Therefore the optimal conditions for manufacturing restructured pork using TGase were four through six hour pressing with 5kg pressure.(

The relationship of broiler breast meat color and pH to shelf-life and odor development

Experiments were conducted to compare the shelf-life of dark-colored and light-colored broiler breast meat. In each of three trials, 100 breast fillets were obtained from a commercial processing plant and subjectively categorized as “dark” or “light”. The 100 fillets were then objectively evaluated for C.I.E. color values (lightness, redness, and yellowness). The fillets were separated into five storage groups, with each group containing 10 dark and 10 light fillets, and the fillets were held at 3 C for 0, 3, 6, 9, and 12 d. On each sampling day, fillets were evaluated in duplicate for psychrotrophic plate count (PPC), capacitance detection time (CDT), pH, and subjective odor evaluation. Dark fillets had significantly (P < 0.05) lower lightness values (L*), higher redness values (a*), lower yellowness values (b*), and higher pH values. Regression coefficients for odor scores resulted in darker fillets having significantly (P < 0.05) higher slopes than lighter-colored fillets even though intercept values were similar. Significant correlations existed between pH and color as well as odor, CDT, and PPC. These data suggest that darker broiler breast meat fillets have a shorter shelf-life than lighter breast fillets; the shorter shelf-life may be due to differences in pH.