Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods

摘要

The effects of cooking time (10–50 min) and treatments (atmospheric, pressure, and microwave cooking) on Kavurma (a ready-to-eat meat product) were investigated. Atmospheric and pressure cooking technique had more desirable quality attributes than microwave cooking technique on kavurma production. Color, texture, moisture content, pH, and 2-thiobarbituric acid reactive substance values were followed during processing. Moisture content, pH, 2-thiobarbituric acid reactive substance, hardness, and chewiness values of microwave cooked samples were significantly different (p 0.05) than that of atmospheric and pressure cooked samples. The microwave cooking method had the greatest influence on lipid oxidation compared to others. While the level of 2-thiobarbituric acid reactive substance was lower which was under the threshold value of 1 mg MA/kg in atmospheric and pressure cooking, it was higher in microwave cooking. On the other hand, among Hunter color values, lightness value increased (p 0.05) for atmospheric cooked samples while it decreased by time for pressure and microwave cooked samples. However, a * and b * values of microwave and pressure cooked samples were significantly higher than atmospheric cooked samples.