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Identification of the Chemical Composition of Meat Products Based on their Rheological Properties
Author(s) -
Myhan Ryszard,
Markowski Marek,
Daszkiewicz Tomasz,
Korpusik Adam,
Zapotoczny Piotr
Publication year - 2016
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12193
Subject(s) - rheology , chemical composition , food science , raw material , materials science , chemistry , composite material , organic chemistry
The study was performed to examine whether the chemical composition of processed meats can be identified based on their rheological properties. The analyzed material comprised ten types of pork and poultry cold cuts supplied by renowned manufacturers and available throughout Poland. The rheological properties of cold cuts were derived using a nonlinear rheological model and correlated with the results of proximate chemical analysis. An analysis of processed meats did not show correlations between variations in their rheological properties and proximate chemical composition versus production date. However, the results of proximate chemical and rheological analyses supported the identification of the evaluated products. Both methods produced similar results only when the type of product or raw materials were known. The rheological properties of the analyzed processed meat products supported the identification of their protein, ash and dry matter content, but could not be used to estimate their collagen and fat content with satisfactory precision. Practical Applications The manuscript presents an attempt to develop a mathematical model describing the rheological properties of the analyzed material, including the elastic modulus, consistency index, flow index and flow limit, which are not dependent on the stress relaxation tests used to establish those values. We also described an approach to the identification of protein, ash and dry matter content of sausages based on rheological data, and correlations between rheological/mechanical measurements and the chemical composition of meat products. The indirect method for identifying the proximate chemical composition of processed meat products based on their rheological properties poses an alternative to laborious and time‐consuming analytical techniques, and it can be used to design a simple measuring device. The proposed methodological approach can have important implications for both industrial practice and research.