Impact of Colour Differences of Pork and Beef on the Quality of Raw Fermented Sausages

C. Krischek; J. Popp; G. Klein

Impact of Colour Differences of Pork and Beef on the Quality of Raw Fermented Sausages

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Krischek

C. Krischek Institute of Food Quality and Safety, Foundation University of Veterinary Medicine, Hannover, Germany; carsten.krischek@tiho-hannover.de, #deceased

Search for other papers by C. Krischek in
Current site
Google Scholar
PubMed

J. Popp

J. Popp Institute of Food Quality and Safety, Foundation University of Veterinary Medicine, Hannover, Germany; carsten.krischek@tiho-hannover.de, #deceased

Search for other papers by J. Popp in
Current site
Google Scholar
PubMed

, and

G. Klein

G. Klein Institute of Food Quality and Safety, Foundation University of Veterinary Medicine, Hannover, Germany; carsten.krischek@tiho-hannover.de, #deceased

Search for other papers by G. Klein in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 570–573

DOI:: https://doi.org/10.3920/9789086868605_253

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The colour of meat is an important meat quality parameter, but only few studies have been published showing the influence of differing meat colour on meat products. We sorted pork and beef in the colour groups dark, mean and pale according to the lightness (L*) values determined 24 h (pork) or 48 h (beef) after slaughter. After processing to raw fermented sausages the products were ripened for 28 days. The colour groups significantly affect the L* and electrical conductivity (EC) values in pork and beef and the redness (a*) and pH in beef. However, on the sampling days 7, 14, 21 and 28 of storage no differences of the L*, a*, pH, aw, as well as microbiological and TBARS results could be found between all sausages. In contrast to this did the significant differences between the pork and beef with regard to the L*, a*, pH and EC values result in significant differences of the L* and a* values of the sausages at all sampling days and the aw, microbiological and TBARS results on some days of ripening. A reason for these varying effects on the sausages might be the higher L* variation between the species than within the species.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000253.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	64	27	6
Full Text Views	40	0	0
PDF Views & Downloads	4	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Impact of Colour Differences of Pork and Beef on the Quality of Raw Fermented Sausages

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics