KINETIC MODELING OF MEAT COLOR EVOLUTION DURING HEATING

M. MICAELA URETA; DANIELA OLIVERA; SEGURA, LUIS IGNACIO; V. SALVADORI; SANDRO GOÑI

LATIN AMERICAN APPLIED RESEARCH

PLAPIQUI(UNS-CONICET)

Lugar: Bahía Blanca; Año: 2019 vol. 49 p. 131 - 136

0327-0793

During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends to evaluate a computer vision system to measure color changes and to develop a kinetic model to predict them during meat cooking. Pieces of semitendinosus muscle were heated by immersion in a thermostatic bath at constant temperature (from 40 to 100 ºC). Superficial color was measured using a computer vision system (CVS) and a colorimeter, and repre-sented by means of the CIEL*a*b* color space. A kinetic model was developed to describe color chang-es during heating. The correlation coefficient be-tween experimental and predicted values was 0.998 for colorimeter and 0.987 for CVS values. Also the dependence with the temperature of the fitting pa-rameters was determined. The kinetic constants pre-sent a typical Arrhenius dependence. These results encourage coupling the kinetic model to a cooking model previously developed.