Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time

Moya, Jara (Universidad de Zaragoza) ; Lorente-Bailo, Silvia (Universidad de Zaragoza) ; Ferrer-Mairal, Ana (Universidad de Zaragoza) ; Martínez, Miguel A. (Universidad de Zaragoza) ; Calvo, Begoña (Universidad de Zaragoza) ; Grasa, Jorge (Universidad de Zaragoza) ; Salvador, María L. (Universidad de Zaragoza)

Resumen: The kinetics of heat-induced color changes in beef meat was determined and implemented in a numerical model for doublesided
pan cooking of steak. The CIELab color space was used to obtain the lightness (coordinate L∗ ) and the reddish tone
(coordinate a∗ ) of the cooked meat. L∗ was the CIELab coordinate that contributed the most to the change in the absolute
color. Two response surfaces were found to describe the evolution with time and temperature of both color coordinates, L∗
and a∗ . The model results were successfully verified with experimental data of the two coordinates along the thickness of
the meat for three degrees of cooking. The Root-Mean-Squared Errors (RMSE) for coordinate L∗ were 5.17 (very rare), 2.02
(medium rare) and 3.83 (done), and for coordinate a∗ 1.44 (very rare), 1.26 (medium rare) and 0.89 (done). The applicability
of the model for practical cooking purposes was illustrated by determining the optimum turn over time to achieve a similar
color profile on both sides of the meat. The turn over time depended on the desired degrees of cooking, and were comprised
between one-half and two-thirds of the final cooking time, increasing from very rare cooking degree to done cooking degree.

Idioma: Inglés

DOI: 10.1007/s00217-021-03821-y

Año: 2021

Publicado en: European Food Research and Technology 247, 11 (2021), 2751-2764
ISSN: 1438-2377

Factor impacto JCR: 3.498 (2021)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 64 / 144 = 0.444 (2021) - Q2 - T2

Factor impacto CITESCORE: 5.4 - Engineering (Q1) - Agricultural and Biological Sciences (Q1) - Biochemistry, Genetics and Molecular Biology (Q2)

Factor impacto SCIMAGO: 0.592 - Biochemistry (Q2) - Industrial and Manufacturing Engineering (Q2) - Chemistry (miscellaneous) (Q2) - Biotechnology (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA-FEDER/2014-2020
Financiación: info:eu-repo/grantAgreement/ES/DGA-FSE/T24-20R
Financiación: info:eu-repo/grantAgreement/ES/MICINN-AEI-FEDER/RTC-2017-5965-6

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Ingeniería Química (Dpto. Ing.Quím.Tecnol.Med.Amb.)
Área (Departamento): Área Mec.Med.Cont. y Teor.Est. (Dpto. Ingeniería Mecánica)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)