Effects of Different Tenderization Treatments on the Color of Goose Meat

The effects of different tenderization treatments on the color of goose meat were investigated.The results showed that the L*,a* and b* values decreased after low temperature treatment,and the total amount of myoglobin also decreased during the early stage of low temperature treatment,but increased within 24–48 h.There was no significant difference in the proportion of oxygenated myoglobin(Mb O2) under the condition of low temperature.On the other hand,the proportion of metmyoglobin(Met Mb) and deoxy-myoglobin(deoxy Mb) showed the opposite trend.The L* value of goose meat treated by papain increased,while a* and b* values changed little.Meanwhile,significant effect of papain on the proportions of three myoglobins was observed,and the proportion of Met Mb showed the lowest value when the treatment with 6 U/g of papain lasted 70 min.The L* and b* values of goose meat treated by compound phosphate declined while a* value showed no significant difference.In addition,the proportions of Mb O2 and deoxy Mb increased obviously after being treated by compound phosphate,and the proportion of Met Mb was extremely low.To sum up,both papain and compound phosphate treatments were beneficial for maintaining or improving the color of goose meat.