Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods

Figures & data

FIGURE 1 The change in moisture content values of Kavurma samples during the production at each minute.

TABLE 1 Statistical results for changes of pH of kavurma during the production

Processing time	Atmospheric cooking	Pressure cooking	Microwave cooking
Raw meat	5.74aX	5.74aX	5.74aX
10	5.77aX	5.82aX	6.80bY
20	5.76aX	5.70aX	7.40cY
30	5.75aX	5.74aX	7.57cY
40	5.81aX	5.80aX	7.44cY
50	5.75aX	5.80aY	7.26cZ

Different small letters indicate statistical difference between cooking time values at a = 0.05 level in each column;

Different capital letters indicate statistical difference among the methods at a = 0.05 level at each time.

FIGURE 2 The change in TBARS values of Kavurma samples during the production at each minute.

TABLE 2 Statistical results for changes of Hunter color values of kavurma during the production; lightness values (L*)

Processing time (min)	Atmospheric cooking	Pressure cooking	Microwave cooking
Raw meat	39.82aX	39.82abX	39.82aX
10	48.45bX	46.55cX	47.10cX
20	48.78bX	45.28cY	48.09cX
30	49.18bX	41.47bY	47.50cX
40	50.89cX	39.51abY	44.34bZ
50	51.50cX	37.92aY	40.34aY
Redness values (a*)
Raw meat	16.08aX	16.08aX	16.08aX
10	9.18bX	6.90cY	6.01bZ
20	5.82cY	7.13cY	4.75cZ
30	5.83cX	7.95bcY	5.19cX
40	5.85cX	8.59bY	6.23bX
50	5.53cX	8.84bY	6.71bZ
Yellowness values (b*)
Raw meat	15.47aX	15.47aX	15.47aX
10	15.34aX	16.91aY	14.86aX
20	13.97bX	19.48bY	14.38abX
30	13.77bX	20.12bY	13.27bcX
40	13.48bX	20.65bY	13.66bcX
50	13.94bX	21.48bY	12.97cX

Different small letters indicate statistical difference between cooking time values at a = 0.05 level in each column;

Different capital letters indicate statistical difference among the methods at a = 0.05 level at each time.

TABLE 3 Statistical results for changes of textural attributes of kavurma during the production; hardness values (N)

Processing time (min)	Atmospheric cooking	Pressure cooking	Microwave cooking
Raw meat	3.29aX	3.29aX	3.29aX
10	4.86aX	8.24aX	4.74aX
20	7.01abX	8.25aX	9.92abX
30	7.57bX	8.52aX	26.50cY
40	8.12bX	9.03aX	17.80bcX
50	13.20cX	9.15aX	15.55aX
Chewiness values
Raw meat	1.84aX	1.84aX	1.84aX
10	2.68aX	2.97aX	4.88aX
20	4.11abX	3.58aX	7.22aX
30	4.32bX	3.61aX	18.41bY
40	4.63bX	3.78aX	13.37abX
50	8.14cX	4.40aXY	12.83aX

Different small letters indicate statistical difference between cooking time values at a = 0.05 level in each column;

Different capital letters indicate statistical difference among the methods at a = 0.05 level at each time.