000120139 001__ 120139
000120139 005__ 20231215090956.0
000120139 0247_ $$2doi$$a10.1007/s00217-021-03821-y
000120139 0248_ $$2sideral$$a124998
000120139 037__ $$aART-2021-124998
000120139 041__ $$aeng
000120139 100__ $$0(orcid)0000-0001-9713-1813$$aMoya, Jara$$uUniversidad de Zaragoza
000120139 245__ $$aColor changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time
000120139 260__ $$c2021
000120139 5060_ $$aAccess copy available to the general public$$fUnrestricted
000120139 5203_ $$aThe 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.
000120139 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/2014-2020$$9info:eu-repo/grantAgreement/ES/DGA-FSE/T24-20R$$9info:eu-repo/grantAgreement/ES/MICINN-AEI-FEDER/RTC-2017-5965-6
000120139 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000120139 590__ $$a3.498$$b2021
000120139 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b64 / 144 = 0.444$$c2021$$dQ2$$eT2
000120139 592__ $$a0.592$$b2021
000120139 593__ $$aBiochemistry$$c2021$$dQ2
000120139 593__ $$aIndustrial and Manufacturing Engineering$$c2021$$dQ2
000120139 593__ $$aChemistry (miscellaneous)$$c2021$$dQ2
000120139 593__ $$aBiotechnology$$c2021$$dQ2
000120139 594__ $$a5.4$$b2021
000120139 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000120139 700__ $$0(orcid)0000-0001-5765-2972$$aLorente-Bailo, Silvia$$uUniversidad de Zaragoza
000120139 700__ $$0(orcid)0000-0002-6870-0594$$aFerrer-Mairal, Ana$$uUniversidad de Zaragoza
000120139 700__ $$0(orcid)0000-0001-9471-8520$$aMartínez, Miguel A.$$uUniversidad de Zaragoza
000120139 700__ $$0(orcid)0000-0002-8375-0354$$aCalvo, Begoña$$uUniversidad de Zaragoza
000120139 700__ $$0(orcid)0000-0002-0293-6270$$aGrasa, Jorge$$uUniversidad de Zaragoza
000120139 700__ $$0(orcid)0000-0001-6013-3399$$aSalvador, María L.$$uUniversidad de Zaragoza
000120139 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000120139 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000120139 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000120139 773__ $$g247, 11 (2021), 2751-2764$$pEur. Food Res. Technol.$$tEuropean Food Research and Technology$$x1438-2377
000120139 8564_ $$s5158948$$uhttps://zaguan.unizar.es/record/120139/files/texto_completo.pdf$$yPostprint
000120139 8564_ $$s1273656$$uhttps://zaguan.unizar.es/record/120139/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000120139 909CO $$ooai:zaguan.unizar.es:120139$$particulos$$pdriver
000120139 951__ $$a2023-12-15-09:00:26
000120139 980__ $$aARTICLE