Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat

The objective of this study was the evaluation of pH، Color parameters [lightness (L*)، redness (a*)، yellowness (b*)، chroma (C*)، hue (H*)، a*/b* ratio، and color differences (ΔE)]، Mb، MetMb، OxyMb، DeoMb and WHC in minced meat. Three types of meat (Beef، camel and ostrich) and four mincing processes (three using a grinder with 7. 5، 4 and 3 mm diameter holes in the plate، and a fourth in which a cutter was used to obtain a finely minced product) were studied. The intact meat was used as the control. Significant differences were observed in the pH، Color parameters [lightness (L*)، redness (a*)، yellowness (b*)، chroma (C*)، hue (H*)، a*/b* ratio، Mb، MetMb، DeoMb and WHC of various types of meat (P 0. 05). WHC and chroma showed statistically significant differences (P 0. 05) for the mincing treatment. The ΔE and OxyMb showed no significant differences (p>. 0. 05) for mincing and also in meat types. High correlation between pH and L* (R2=0. 999)، pH and WHC (R2=0. 997) confirms the decrease in L* and increase in WHC along with increase in pH.