Abstract
The effect of sheet dehydration on the color of veal, pork, beef and tuna muscle was studied. A positive linear relationship between the percentage of weight decrease and iron level was found in all the samples during dehydration, the iron content in all samples being concentrated as a result of the removal of water. There was a corresponding increase in the redness and iron content of the veal, pork and yellowfin tuna samples, in which the iron content was in the range of 0.93-1.09, 0.88-1.16 and 0.62-0.93 mg%, respectively. However, this phenomenon was not observed in the bigeye tuna samples, in which the iron content ranged from 0.50-0.78 mg%, nor those of bluefin tuna (1.29-1.62) and nor those of beef (1.82-2.51).
The color changes to veal and pork were perceptible when the iron content varied in the range of 0.9-1.2 mg%, while significant change in the color of yellowfin tuna muscle appeared in a lower range of iron level.
