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Predictive Model for the Lightness of Comminuted Porcine Lean Meat during Heating
Author(s) -
PALOMBO RACHAMIM,
WIJNGAARDS GERRIT
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05187.x
Subject(s) - lightness , predictive value , arrhenius equation , lean meat , mathematics , biological system , linear regression , thermodynamics , food science , computer science , chemistry , statistics , physics , artificial intelligence , biology , activation energy , medicine
A mathematical model for the prediction of lightness values (L*) of a comminuted porcine lean meat (PLM) system (about 2.5% fat) during heating was constructed using kinetic data collected from process temperatures of 50, 60, 80 and 100°C and heating times of up to 3 hr. The procedure of model formulation included regression analysis of L* versus time to obtain model parameters and a description of temperature dependence of these parameters using linear and Arrhenius models. By solving the final predictive model numerically, the value of L* was closely predicted for different temperature‐time combinations during heating of the PLM system. This can be used as basis for further development of predictive models during meat processing operations.