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

Abstract

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.