Physicochemical composition of lamb, chicken, beef and pork

Abstract

Characteristics such as color, pH, water retention capacity and emulsification power are important in primary products such as meat, since from these it is possible to establish its destination, either for direct consumption and / or transformation, therefore this research was carried out in order to evaluate physicochemical and technological characteristics of four types of meat; the colorimetric method and the absorption spectrometry; the results were statistically evaluated using the variance technique with the SPSS21 program. From the study it was found that chicken, pork and sheep meats presented pH < 6.0 characteristic of the DFD type with a low water retention capacity (CRA), pork presented a higher protein content. Of the samples analyzed, beef presented lower luminosity, related to its low red coloration and browning due to the presence of Meta myoglobin. The meats had an average moisture content of 75%, which is within the established range, concluding that physicochemical properties such as color and myoglobin are closely related.