TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES
examined using Konica Minolta CM‑2300d spectrophotometer. Based on the measurement of muscle tissue color, the classification was carried out according to color standards. According to differences in color, beef was sorted into three groups using color standards and L*, a*, b* values: Class 1 (41.41, 22.16, 18.46 in average), Class 4 (34.75, 22.0, 14.0 in average), Class 5 (28.92, 13.10, 9.24 in average). In a conveyor environment, pH was also measured 24 hours after slaughter: 5.28 to 5.36 for Class 1, 5.59 to 5.60 for Class 4, 6.50 to 6.51 for Class 5. In beef samples (n = 15), the following laboratory parameters were determined: water holding capacity (WHC), moisture loss during heat treatment, structural and mechanical properties, microstructural properties. To establish the relationship between color and technological properties of beef, the L* (lightness) parameter was chosen, which was the most different between the samples. Correlations between L* (lightness) and technological properties were established: negative with pH (0.95) and with water holding capacity (0.92), positive with moisture loss during thermal treatment (0.99) and with shear force (0.96).
About the AuthorsI, V. Kozyrev
research scientist, head of department, Department of applied scientific and technological development
T. M. Mittelstein
senior research scientist, Department of applied scientific and technological development
V. A. Pchelkina
candidate of technical sciences, senior research scientist, Experimental clinic — laboratory of biologically active substances of an animal origin
A. B. Lisitsyn
doctor of technical sciences, professor, academician of the Russian Academy of Sciences, Director
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For citation: Kozyrev I.V., Mittelstein T.M., Pchelkina V.A., Lisitsyn A.B. TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES. Theory and practice of meat processing. 2017;2(2):60-68. https://doi.org/10.21323/2414-438X-2017-2-2-60-68
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