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.