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N. DEMIR, Dept. of Food Engineering, Süleyman Demirel Univ., Faculty of Agriculture, West Campus, Çünür, Isparta, 32260, Turkey and H. G. Kristinsson, Dept. of Food Science and Human Nutrition, Univ. of Florida, 130-B Aquatic Foods Pilot Plant, PO Box 110370, Gainesville, FL 32611-0370. Goat meat is unique in flavor and palatability and is leaner than other meats. Carbon monoxide (CO) and Filtered Smoke (FS) have recently been introduced to stabilize meat color. The stabilization comes from the high-affinity binding of CO to heme proteins. The objective was to measure and correlate color changes, sensory and lipid oxidation with time for goat meat steaks treated with different % of CO and FS. Steaks (~2 cm in thickness) from goat meat were prepared and treated with different gas mixtures (control containing air, 4% CO, 18% CO, 100% CO and FS (~18% CO). Steaks were stored in plastic bags for up to 20 days at 4° C and lipid oxidation analyzed (TBARS). Color and appearance changes were determined using a sensory panel. Images of steaks were captured using a Color Machine Vision System (CMVS) and average L*a*b* values and % color composition calculated. Correlation among % color compositions, TBARS and sensory were performed. CO/FS treatment led to a significant increase in a*value (redness) but decreased L*value and had less effect on b*values. Red color increase and stability was proportional to CO bound in muscle. Lipid oxidation was reduced for the treatments compared to control, except for 4% CO. Canonical correlation showed that color blocks and TBARS were highly correlated with storage time for all %CO and FS (r=0.95 for 100%, r=0.90 for 18%, r=0.92 for FS, r=0.87 for control, r=0.82 for 4%). Canonical correlation of color blocks and sensory results were highly correlated with storage time for all %CO and FS (r=0.92 for 100%, r=0.87 for 18%, r=0.89 for FS, r=0.81 for control, r=0.78 for 4%). Treatment with CO gas mixtures can significantly extend quality of goat meat. The use of the CMVS could be a good method to non-destructively and concurrently assess quality of goat meat.
Session 68, Muscle Foods: Biochemistry, color and non-meat ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |