Color and texture analyses of meatballs made from beef, pork, rat, dog meats, and their mixtures

Abstract

The aim of this study was to evaluate color and texture of meatballs made from beef, pork, rat, dog meats, and their mixtures. A total of 32 meatballs have been made and they were grouped into eight treatments containing four meatballs, respectively. Color intensity consisting of lightness(L*), redness (a*), and yellowness (b*) has been tested using chromameter CR-400. Additionally, texture of meatballs consisting hardness, gumminess, springiness, chewiness was analyzed using AMETEX test and calibration instrument. The data obtained from this study was furthermore analyzed using one-way analysis of variance (ANOVA) and the pairwise differences among treatments were tested by Duncan’s multiple range test (DMRT). The results showed that L*, a*, b* were significantly different among treatments (P<0.01). The L* value of dog meat was different with beef, pork, and rat meat. Also, the a* value of beef was similar to pork and significant different with dog and rat meats, while b* value of dog meat was different with other meats. The L*, a*, b* scores in mixture samples consistently represented the average value of color scores of samples consisting various species. Moreover, texture analysis indicated highly significant effect of treatments on hardness, gumminess, springiness, and chewiness (P<0.05). Highest hardness, gumminess, and chewinessscores were found in meatballs made from beefand rat, respectively. In addition, springiness of meatballs was relatively similar among treatments. This study concluded that meatballs made from different species and mixtures had different color and texture. Further study should be conducted to test whether color and texture analysis could be utilized for checking meat-based food adulteration and halalness.

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

“…The results of the textural and color characterization of meatballs as mentioned in Table 1 supported the previous results that it could be useful to distinguish meatballs based on their raw meat materials only when the adulterant meat is used in relatively higher percentage (≥50%). This is in accordance with previous study which measured similar texture and color features of meatballs made from beef, rat, pork, dog, and their mixtures [ 28 ]. Currently, there are not so many studies reporting the physical characteristics of meatballs made of different types of meat.…”

A Novel Multiplex-PCR Assay to Detect Three Non-Halal Meats Contained in Meatball using Mitochondrial 12S rRNA Gene

“…The DNA-based method much more effective than using physical properties of meat in determining of meat species origin (Tathma et al, 2019). The application of this method for identification species origin contained in meat products using polymerase chain reaction (PCR) technique is frequently applied because DNA is quite stable against high temperature, pressure, and chemical treatments (Fajardo et al, 2010;Saez et al, 2004).…”