UNDERSTANDING THE ASSOCIATION OF PARTICLE SIZE, FAT CONTENT AND TUMBLING TIME IN CHEVON MEAT SLICE QUALITY WHILE ITS OPTIMIZATION

Abstract

In the present study the particle size, fat level and tumbling time were optimized to develop chevon meat slices with enhanced quality attributes. Meat particle size was optimized to have better meat feel without compromising the physico-chemical and other features of product. Fat level optimization was done to compensate for the chopping as vacuum tumbling was done instead of chopping to improve binding without affecting the particle size. The product was compared for different quality parameters and the dynamics of different variables and responseswere analyzed through principal component analysis (PCA) and correlation matrix. The observations revealed that significantly (P≤0.05) higher ES, WHC, cooking yield, lower dimensional changes, improved slice-ability and fold test were there in the product developed with 3 mm particle size, 10 per cent fat and 1 hour tumbling time.The results of textural profile analysis indicatedappreciable findings with smaller particle size and 10% fat level. Tumbling was found to be associated with most of the quality characteristics.However, the instrumental colordenoted that lightness(L*)was at par, irrespective of variables and redness (a*) showed maximum observable changes with the processing variations.PCA highlighted the role of tumbling time over fat level and particle size to develop chevon slices of optimum quality and revealed the association of fat with higher TBA values, dimensional changes (diameter and height) and fat level in the product. The study concluded that 3mm particle size,10 % fat level and 1-hour tumbling time as the optimum parameters for the production of chevon slices with improved quality attributes.