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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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| Published in: | Food chemistry 2013-12, Vol.141 (3), p.2363-2372 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c482t-1b550533959c8c01daf6db1dbec3e748323cace242f835ca71810848a73290683 |
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| cites | cdi_FETCH-LOGICAL-c482t-1b550533959c8c01daf6db1dbec3e748323cace242f835ca71810848a73290683 |
| container_end_page | 2372 |
| container_issue | 3 |
| container_start_page | 2363 |
| container_title | Food chemistry |
| container_volume | 141 |
| creator | Hamoen, J.R. Vollebregt, H.M. van der Sman, R.G.M. |
| description | •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 |
| doi_str_mv | 10.1016/j.foodchem.2013.04.127 |
| format | article |
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In this paper we compare experimental data on pH decline in carcasses and predictions using a model, based on earlier work of Vetharaniam and coworkers. This model is extended in order to cope with the varying temperatures in the slaughterhouse. We have measured initial glycogen, and the pH and temperature at multiple times in the production chain. We have obtained good comparison between model predictions and our measurements. Furthermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlier in literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2013.04.127</identifier><identifier>PMID: 23870969</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food chemistry, 2013-12, Vol.141 (3), p.2363-2372</ispartof><rights>2013 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2013 Elsevier Ltd. All rights reserved.</rights><rights>Wageningen University & Research</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c482t-1b550533959c8c01daf6db1dbec3e748323cace242f835ca71810848a73290683</citedby><cites>FETCH-LOGICAL-c482t-1b550533959c8c01daf6db1dbec3e748323cace242f835ca71810848a73290683</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,27922,27923</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27592421$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23870969$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hamoen, J.R.</creatorcontrib><creatorcontrib>Vollebregt, H.M.</creatorcontrib><creatorcontrib>van der Sman, R.G.M.</creatorcontrib><title>Prediction of the time evolution of pH in meat</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•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<TpH6<35°C.
In this paper we compare experimental data on pH decline in carcasses and predictions using a model, based on earlier work of Vetharaniam and coworkers. This model is extended in order to cope with the varying temperatures in the slaughterhouse. We have measured initial glycogen, and the pH and temperature at multiple times in the production chain. We have obtained good comparison between model predictions and our measurements. Furthermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlier in literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.</description><subject>Animals</subject><subject>beef longissimus</subject><subject>Biological and medical sciences</subject><subject>electrical-stimulation</subject><subject>Food Handling - standards</subject><subject>Food toxicology</subject><subject>Glycogen - chemistry</subject><subject>Kinetics</subject><subject>mass-transfer</subject><subject>Meat - analysis</subject><subject>Meat quality</subject><subject>Medical sciences</subject><subject>Models, Biological</subject><subject>moisture transport</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Post-mortem biochemistry</subject><subject>postmortem muscle</subject><subject>Quality Control</subject><subject>rigor temperature</subject><subject>sensory quality</subject><subject>state diagram</subject><subject>Toxicology</subject><subject>Ultimate pH</subject><subject>water-holding capacity</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu1DAQhi0EokvhFapckLgkzNhO7HACVUCRKsEBzpbjTKhXSbzYSSvevo52t9dePJL1_fbMfIxdIVQI2HzcV0MIvbujqeKAogJZIVcv2A61EqUCxV-yHQjQpUbZXLA3Ke0BILP6NbvgQitom3bHql-Reu8WH-YiDMVyR8XiJyroPozr-fZwU_i5mMgub9mrwY6J3p3qJfvz7evv65vy9uf3H9dfbksnNV9K7OoaaiHaunXaAfZ2aPoO-46cICW14MJZR1zyQYvaWYUaQUttleAtNFpcsk_Hdx_sX5r9nA8z2-h8MsF6M_ou2vjfPKzRzONWDmuXjJQIEnP4wzF8iOHfSmkxk0-OxtHOFNZkUAslJK_zpp5FJWLDNXCe0eaIuhhSijSYQ_TT1gWC2ZyYvTk7MZsTA9JkJzl4dfpj7Sbqn2JnCRl4fwJscnYcop23QZ84Vbd5U9tcn48c5c3fe4omOU-zywIjucX0wT_XyyPMjKwP</recordid><startdate>20131201</startdate><enddate>20131201</enddate><creator>Hamoen, J.R.</creator><creator>Vollebregt, H.M.</creator><creator>van der Sman, R.G.M.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7U7</scope><scope>C1K</scope><scope>QVL</scope></search><sort><creationdate>20131201</creationdate><title>Prediction of the time evolution of pH in meat</title><author>Hamoen, J.R. ; Vollebregt, H.M. ; van der Sman, R.G.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c482t-1b550533959c8c01daf6db1dbec3e748323cace242f835ca71810848a73290683</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Animals</topic><topic>beef longissimus</topic><topic>Biological and medical sciences</topic><topic>electrical-stimulation</topic><topic>Food Handling - standards</topic><topic>Food toxicology</topic><topic>Glycogen - chemistry</topic><topic>Kinetics</topic><topic>mass-transfer</topic><topic>Meat - analysis</topic><topic>Meat quality</topic><topic>Medical sciences</topic><topic>Models, Biological</topic><topic>moisture transport</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Post-mortem biochemistry</topic><topic>postmortem muscle</topic><topic>Quality Control</topic><topic>rigor temperature</topic><topic>sensory quality</topic><topic>state diagram</topic><topic>Toxicology</topic><topic>Ultimate pH</topic><topic>water-holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hamoen, J.R.</creatorcontrib><creatorcontrib>Vollebregt, H.M.</creatorcontrib><creatorcontrib>van der Sman, R.G.M.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>NARCIS:Publications</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hamoen, J.R.</au><au>Vollebregt, H.M.</au><au>van der Sman, R.G.M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Prediction of the time evolution of pH in meat</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2013-12-01</date><risdate>2013</risdate><volume>141</volume><issue>3</issue><spage>2363</spage><epage>2372</epage><pages>2363-2372</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•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<TpH6<35°C.
In this paper we compare experimental data on pH decline in carcasses and predictions using a model, based on earlier work of Vetharaniam and coworkers. This model is extended in order to cope with the varying temperatures in the slaughterhouse. We have measured initial glycogen, and the pH and temperature at multiple times in the production chain. We have obtained good comparison between model predictions and our measurements. Furthermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlier in literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23870969</pmid><doi>10.1016/j.foodchem.2013.04.127</doi><tpages>10</tpages></addata></record> |
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| ispartof | Food chemistry, 2013-12, Vol.141 (3), p.2363-2372 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| 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 |
| title | Prediction of the time evolution of pH in meat |
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