Effect of mincing degree on colour properties in pork meat

摘要: Although the colour of different meat products has been studied, particularly in final product , these studies do not separate influence degree mincing from other factors such as additives, spices, manufacturing process, etc. The effect on (CIELAB space) pork was studied. Three processes were two using a grinder with 10 and 20 mm diameter holes plate, third which cutter used to obtain finely minced product. As control, intact used. Colour parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, differences], pH, water holding capacity determined. Mincing, regardless type used, increased values L*, b*, H*, but decreased a* ratio. L* degree. H* ratio plate meats (10 mm) differed that had minced. process did modify saturation batters. Only fine modified (increased) © 2000 John Wiley & Sons, Inc. Col Res Appl, 25, 376–380,