120139 20231215090956.0 doi 10.1007/s00217-021-03821-y sideral 124998 ART-2021-124998 eng Moya, Jara Universidad de Zaragoza (orcid)0000-0001-9713-1813 Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time 2021 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/DGA-FEDER/2014-2020 info:eu-repo/grantAgreement/ES/DGA-FSE/T24-20R info:eu-repo/grantAgreement/ES/MICINN-AEI-FEDER/RTC-2017-5965-6 info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 3.498 2021 FOOD SCIENCE & TECHNOLOGY 64 / 144 = 0.444 2021 Q2 T2 0.592 2021 Biochemistry 2021 Q2 Industrial and Manufacturing Engineering 2021 Q2 Chemistry (miscellaneous) 2021 Q2 Biotechnology 2021 Q2 5.4 2021 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Lorente-Bailo, Silvia Universidad de Zaragoza (orcid)0000-0001-5765-2972 Ferrer-Mairal, Ana Universidad de Zaragoza (orcid)0000-0002-6870-0594 Martínez, Miguel A. Universidad de Zaragoza (orcid)0000-0001-9471-8520 Calvo, Begoña Universidad de Zaragoza (orcid)0000-0002-8375-0354 Grasa, Jorge Universidad de Zaragoza (orcid)0000-0002-0293-6270 Salvador, María L. Universidad de Zaragoza (orcid)0000-0001-6013-3399 5005 555 Universidad de Zaragoza Dpto. Ing.Quím.Tecnol.Med.Amb. Área Ingeniería Química 5004 605 Universidad de Zaragoza Dpto. Ingeniería Mecánica Área Mec.Med.Cont. y Teor.Est. 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 247, 11 (2021), 2751-2764 Eur. Food Res. Technol. European Food Research and Technology 1438-2377 5158948 http://zaguan.unizar.es/record/120139/files/texto_completo.pdf Postprint 1273656 http://zaguan.unizar.es/record/120139/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:120139 articulos driver 2023-12-15-09:00:26 ARTICLE