Prediction of the time evolution of pH in meat

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27 Citations (Scopus)

Abstract

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. Fur-thermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlierin literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.
Original languageEnglish
Pages (from-to)2363-2372
JournalFood Chemistry
Volume141
Issue number3
DOIs
Publication statusPublished - 2013

Keywords

  • water-holding capacity
  • electrical-stimulation
  • ultimate ph
  • moisture transport
  • rigor temperature
  • postmortem muscle
  • beef longissimus
  • sensory quality
  • state diagram
  • mass-transfer

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