KINETIC MODELING OF MEAT COLOR EVOLUTION DURING HEATING
نویسندگان
چکیده
منابع مشابه
Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...
متن کاملColor changes in wood during heating: kinetic analysis by applying a time-temperature superposition method
This paper deals with the kinetics of the color properties of hinoki (Chamaecyparis obtusa Endl.) wood. Specimens cut from the wood were heated at 90-180°C as accelerated aging treatment. The specimens completely dried and heated in the presence of oxygen allowed us to evaluate the effects of thermal oxidation on wood color change. Color properties measured by a spectrophotometer showed similar...
متن کاملProteomics of Meat Color
meat color is an important quality trait influencing the purchase decisions of consumers at the point of sale. maintaining the cherry-red color of fresh meat desirable to consumers is critical to retailing, and discolorationinduced quality deterioration leads to a $1 billion annual revenue loss in the US meat industry. the redox chemistry of myoglobin and its interactions with other biomolecule...
متن کاملEvaluation of induced color changes in chicken breast meat during simulation of pink color defect.
The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than norm...
متن کاملColor and Oxidation Changes in Camel Meat during Storage
The objective of this research was to study of color and oxidation changes in camel meat during storage. In this study longissiums muscles of camel meat were excised and stored at 4±1. Lipid oxidation, TVN, Colour and sensory Characteristics were determined. For color, L* and b* increased during storage but a*and croma decreased with time. TVN increased over time during storage. Our study showe...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Latin American Applied Research - An international journal
سال: 2019
ISSN: 1851-8796,0327-0793
DOI: 10.52292/j.laar.2019.34