Prediction of the time evolution of pH in meat

•pH of veal meat is predicted as function of time and temperature.•Model links ultimate pH to initial glycogen content.•Experimental data passes through MSA window in pH/T diagram, with 12

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Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (3), p.2363-2372
Main Authors: Hamoen, J.R., Vollebregt, H.M., van der Sman, R.G.M.
Format: Article
Language:English
Subjects:
Animals
beef longissimus
Biological and medical sciences
electrical-stimulation
Food Handling - standards
Food toxicology
Glycogen - chemistry
Kinetics
mass-transfer
Meat - analysis
Meat quality
Medical sciences
Models, Biological
moisture transport
Muscle, Skeletal - chemistry
Post-mortem biochemistry
postmortem muscle
Quality Control
rigor temperature
sensory quality
state diagram
Toxicology
Ultimate pH
water-holding capacity
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Description
Summary:•pH of veal meat is predicted as function of time and temperature.•Model links ultimate pH to initial glycogen content.•Experimental data passes through MSA window in pH/T diagram, with 12
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.04.127