Dynamic colour changes depending on the temperature inside the final beef product in a process of frying and grilling

• Autorzy: Zalewska M. , Poltorak A. , Wyrwisz J. , Zaremba R. , Wierzbicka A.
• Języki publikacji: EN

Abstrakty

EN

Four different beef muscles (PM, SM, LTL, TB) were examined. These muscles were fried or grilled. Each muscle was observed at various internal temperatures: 60°C, 65°C, 70°C, and 75°C. At each temperature level, a measurement of colour was taken using a Minolta Chroma Meter CR-400 in a L*a*b* system. The values of the parameters L*, a*, and b* were measured on a cross-section sample (two areas) after cutting perpendicular to the fibres at the middle of its height. Area I was located at the central part of the steak with a diameter of 2 cm. Area II was located at a distance of 1 cm from the edge of the steak. From the results obtained, the difference in colour values between areas was noted. The results indicated that area I was lighter and redder in comparison to area II. The values of parameters L* and a* recorded in the first area were higher in comparison with the values from the second region, indicating that the sample in the area I was lighter and redder than in the area II at the outside of the sample. There was a large variation in the colour of the two areas. It was observed that for all sampled fried muscles, the highest difference in lightness (ΔL*) between the two test areas was obtained at a heat treatment temperature of T₁= 65°C inside the sample. With grilling the highest value for overall difference in colour between areas was from samples heated to a final temperature of T₁=60 °C.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2012
• Tom: 56
• Numer: 4
• Opis fizyczny: p.573-577,fig.,ref.

Twórcy

autor

Zalewska M.

• Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland

autor

Poltorak A.

• Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland

autor

Wyrwisz J.

• Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland

autor

Zaremba R.

• Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland

autor

Wierzbicka A.

• Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 02-776 Warsaw, Poland

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