KINETIC MODELING OF MEAT COLOR EVOLUTION DURING HEATING

M. M. URETA; D. F. OLIVERA; L. I. SEGURA; VIVIANA O SALVADORI; S. M. GOÑI

LATIN AMERICAN APPLIED RESEARCH

PLAPIQUI(UNS-CONICET)

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

0327-0793

During cooking, both temperature and time havea large effect on physical properties of meat, mainly due to denaturation ofproteins. This work intends to evaluate a computer vision system to measurecolor changes and to develop a kinetic model to predict them during meatthermal processing. Pieces of semitendinosus muscle were heated by immersion ina thermostatic bath at constant temperature (from 40 to 100 ºC). Superficialcolor was measured using a computer vision system (CVS) and a colorimeter, bymeans of the CIELab color space. A kinetic model was applied to describe colorchanges during heating. The correlation coefficient between experimental and predictedvalues was 0.998 for colorimeter and 0.987 for CVS values. Also the dependencewith the temperature of the fitting parameters was determined. The constantrates had a typical Arrhenius dependence. These results encourage coupling thekinetic model to a cooking model previously developed.