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The aim of this work focused on the analysis and evaluation of the emulsion stabilizer, Na2H2P2O7 on the colorimetric profile in a meat product with a heterogeneous structure of Sus scrofa domesticus. Water (%), fat (%), protein (%), collagen (%), and salt (%) contents were also monitored. Depending on the fat and water content, the agent absorption may vary, which may affect the uniformity or intensity of the color of the finished product. The experimental samples consisted of a control batch and 0.09% Na2H2P2O7 per 3000 g of meat fed to the experimental batch. Data distribution was evaluated using SPSS Statistics 26.0 software and Graph Pad Prism 9 software. A T-test was applied to evaluate the influence of the Na2H2P2O7 on quality biomarkers (%). Linear regression was applied to determine if there was a linear relationship between Na2H2P2O7 and the CIE(Lab) system parameters: L*(D65), a*(D65), and b*(D65). The results showed significant effects of Na2H2P2O7 in fat content (%) and water (%), thus influencing the colorimetric profile. [ABSTRACT FROM AUTHOR]

Meat colour remains one of the most important quality parameters influencing consumers and attracting the attention of meat scientists around the world. The objective of this scientific article was to follow the colorimetric differences produced by two types of maturation - wet and dry, on meat from intensively reared cattle. Colorimetric tests were performed on samples of the beef round for a 20-day maturation period, the first sample being analyzed less than 24 hours after slaughter and the others on days 4, 8, 12, 16, and 20 of maturation. Colorimetric measurements were performed both on the meat surface and in sections for both types of maturation. The colour of beef outside showed non-significant differences (p > 0,05) between the two types of maturation studied for all three colorimetric parameters studied (L*, a*, and b*), with highly significant differences (p < 0.001) only between the type of maturation and advancement of maturation (TM*Days) for the same colour parameters. As regards the colour of the beef round in the section, the differences identified were highly significant (p < 0.001) for the parameters L* and b*, but significant (p < 0.05) for the parameter a*. As for the colour on the outside of the meat, highly significant differences (p < 0.001) were identified between the type of maturation and the advancement of the maturation period in the section of the beef round. [ABSTRACT FROM AUTHOR]