Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time

Abstract The kinetics of heat-induced color changes in beef meat was determined and implemented a numerical model for double-sided pan cooking steak. CIELab space used to obtain the lightness (coordinate $$L^*$$ L ∗ ) reddish tone $$a^*$$ a cooked meat. coordinate that contributed most change absolute color. Two response surfaces were found describe evolution with time temperature both coordinates, . results successfully verified experimental data two coordinates along thickness three degrees cooking. Root-Mean-Squared Errors (RMSE) 5.17 (very rare), 2.02 (medium rare) 3.83 (done), 1.44 1.26 0.89 (done). applicability practical purposes illustrated by determining optimum turn over achieve similar profile on sides depended desired cooking, comprised between one-half two-thirds final time, increasing from very rare degree done degree.