Journal of Food Science and Technology

, Volume 51, Issue 5, pp 970–975 | Cite as

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

  • A. R. SenEmail author
  • B. M. Naveena
  • M. Muthukumar
  • S. Vaithiyanathan
Original Article


In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P < 0.05) in cooked mutton chops than the raw mutton. The a* value (redness) decreased (P < 0.05) as end point temperature increased. As internal cooking temperature increased soluble myoglobin content decreased with a corresponding increase in percent myoglobin denatured. Raw mutton chops (uncooked) had lower level of oxidation (less TBA values) than cooked mutton irrespective of storage length. Initial APC of raw and cooked mutton chops ranged from log 1.75 to log 3.73 and was lower in higher end point cooking temperature. It can be concluded that as end point temperature increased, mutton chops appear less red and raw mutton had lower level of oxidation than cooked mutton chops.


Cooking Colour Mutton Myoglobin Storage 



Authors are thankful to the Officer on Special Duty, NRC on Meat, Hyderabad for providing necessary facilities.


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • A. R. Sen
    • 1
    Email author
  • B. M. Naveena
    • 1
  • M. Muthukumar
    • 1
  • S. Vaithiyanathan
    • 1
  1. 1.National Research Centre on MeatHyderabadIndia

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