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

Autor:innen:

C. Krischek

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

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J. Popp

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

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, und

G. Klein

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

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Art:: Kapitel

Seiten:: 570–573

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

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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.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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