Kinetic Analysis of the Effect of Some Processing Factors on Changes in Color of Comminuted Meats during Processing

Changes in the psychometric color attributes lightness (L*), hue angle (H*) and chroma (C*) of porcine lean meat batters during processing were kinetically analyzed using the empirical approach of mathematical modeling. The changes during 24 hr storage at 15°C and during heating at 40°C, 50°C, and 60°C were fitted into a model and analyzed for the effects of air pressure during chopping, cutter type and enzyme inhibitors. For changes in L* and C* at 40°C, 50°C and 60°C such kinetic analysis was not possible. Among the factors studied, “air pressure” had the greatest overall effect on color. The effect of “cutter type” was intermediate and that of “enzyme inhibitors” least. The effects found could be ascribed to changes in absorption and scatter properties of the meat batters.