Effects of Chopping Time, Meat Source and Storage Temperature on the Colour of New Zealand Type Fresh Beef Sausages

摘要

The colour stability of finely chopped fresh sausages made from post-rigor, pre-rigor salt added (1.5% w/w) or pre-rigor no salt added beef mince was evaluated using a Hunter Miniscan (L~* a~* b~*) and sensory colour panel. Batters were chopped for various times and sausages stored at —1.5°, +4.0° and +8.0℃. Regardless of meat source or chopping time, colour stability was greatest at —1.5℃. Panellists found the colour of all sausages stored at —1.5℃ acceptable for at least six days. Sausages made from unsalted pre-rigor mince had markedly better colour stability than those made from the other meats, especially when stored at 4℃ or 8℃.