Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P < 0.05) in cooked mutton chops than the raw mutton. The a* value (redness) decreased (P < 0.05) as end point temperature increased. As internal cooking temperature increased soluble myoglobin content decreased with a corresponding increase in percent myoglobin denatured. Raw mutton chops (uncooked) had lower level of oxidation (less TBA values) than cooked mutton irrespective of storage length. Initial APC of raw and cooked mutton chops ranged from log 1.75 to log 3.73 and was lower in higher end point cooking temperature. It can be concluded that as end point temperature increased, mutton chops appear less red and raw mutton had lower level of oxidation than cooked mutton chops.

[1]  K. M. Irvin,et al.  Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine. , 2010, Meat science.

[2]  G. Trout.  Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature , 1989 .

[3]  I. Osho,et al.  Oxidative stability and bacteriological assessment of meat from broiler chickens fed diets containing Hibiscus sabdariffa calyces , 2007 .

[4]  C. Ang,et al.  Precooking method affects warmed-over flavor of broiler breast patties , 1991 .

[5]  End Point Cooking Temperature and Meat Color , 2001 .

[6]  A. S. Bawa,et al.  Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C) , 2011, Journal of food science and technology.

[7]  J. Box-Steffensmeier,et al.  Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature. , 2010, Meat science.

[8]  S. Aust,et al.  Microsomal lipid peroxidation. , 1978, Methods in enzymology.

[9]  F. S. Thatcher.  Their significance and methods of enumeration , 1978 .

[10]  D. Ahn,et al.  Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats. , 2008, Journal of food science.

[11]  O. Sørheim,et al.  Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. , 2005, Meat science.

[12]  J. Apple,et al.  Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks. , 2011, Meat science.

[13]  F. B. Wardlaw,et al.  EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES , 1973 .

[14]  P. Warris.  The extraction of haem pigments from fresh meat , 2007 .

[15]  M. Serdaroğlu,et al.  Effects of nitrite levels, endpoint temperature and storage on pink color development in turkey rolls , 2003 .

[16]  B. Lee,et al.  A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system , 1999 .

[17]  R. Calkins,et al.  Methods for Identification and Prevention of Pink Color in Cooked Meat , 2001 .

[18]  W. Horwitz.  Official Methods of Analysis , 1980 .

[19]  K. Krzywicki,et al.  Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. , 1979, Meat science.

[20]  J. Yuste,et al.  Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. , 2003, Meat science.

[21]  T. Loughin,et al.  Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality , 2002 .

[22]  M. Chinnan,et al.  Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions , 2003 .

[23]  D. Ledward,et al.  High temperature reduction of metmyoglobin in aqueous muscle extracts. , 2003, Meat science.

[24]  P. B. Lynch,et al.  Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. , 2001, Meat science.