Understanding the association of particle size, fat content and tumbling time in chevon meat slice quality while its optimization

Purpose In the present study, the particle size, fat level and tumbling time were optimized to develop chevon meat slices with enhanced quality attributes. Design/methodology/approach Meat particle size was optimized to have better meat feel and fat level optimization was done to compensate for the chopping as vacuum tumbling was done instead of chopping to improve binding without affecting the particle size. The product was compared for different quality parameters and the dynamics of different variables and responses were analyzed through principal component analysis (PCA) and correlation matrix. Findings The observations revealed that significantly (p = 0.05) higher emulsion stability, water holding capacity, cooking yield, lower dimensional changes, improved slice-ability and fold test were there in the product developed with 3 mm particle size, 10 % fat and 1 h tumbling time. The results of textural profile analysis indicated appreciable findings with smaller particle size and 10% fat level. Tumbling was found to be associated with most of the quality characteristics. However, the instrumental color denoted that lightness (L*) was at par, irrespective of variables and redness (a*) showed maximum observable changes with the processing variations. PCA highlighted the role of tumbling time over fat level and particle size to develop chevon slices of optimum quality and revealed the association of fat with higher TBA (thiobarbituric acid) values, dimensional changes (diameter and height) and fat level. Originality/value The authors believe that the presented data is original and would provide a detailed picture of optimized chevon meat slices.