Kinetic modeling of meat color evolution during heating

During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends to evaluate a computer vision system to measure color changes and to develop a kinetic model to predict them during meat cooking. Pieces of semitendinos...

Descripción completa

Detalles Bibliográficos
Autores: Ureta, María Micaela, Olivera, Daniela Flavia, Segura, Luis Ignacio, Salvadori, Viviana Olga, Goñi, Sandro Mauricio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/118858
Acceso en línea:http://hdl.handle.net/11336/118858
Access Level:acceso abierto
Palabra clave:MEAT
COLOR KINETICS
COOKING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_5acc4292eaab2f7fc0c9895f4f3bf17e
oai_identifier_str oai:ri.conicet.gov.ar:11336/118858
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Kinetic modeling of meat color evolution during heating
title Kinetic modeling of meat color evolution during heating
spellingShingle Kinetic modeling of meat color evolution during heating
Ureta, María Micaela
MEAT
COLOR KINETICS
COOKING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Kinetic modeling of meat color evolution during heating
title_full Kinetic modeling of meat color evolution during heating
title_fullStr Kinetic modeling of meat color evolution during heating
title_full_unstemmed Kinetic modeling of meat color evolution during heating
title_sort Kinetic modeling of meat color evolution during heating
dc.creator.none.fl_str_mv Ureta, María Micaela
Olivera, Daniela Flavia
Segura, Luis Ignacio
Salvadori, Viviana Olga
Goñi, Sandro Mauricio
author Ureta, María Micaela
author_facet Ureta, María Micaela
Olivera, Daniela Flavia
Segura, Luis Ignacio
Salvadori, Viviana Olga
Goñi, Sandro Mauricio
author_role author
author2 Olivera, Daniela Flavia
Segura, Luis Ignacio
Salvadori, Viviana Olga
Goñi, Sandro Mauricio
author2_role author
author
author
author
dc.subject.none.fl_str_mv MEAT
COLOR KINETICS
COOKING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic MEAT
COLOR KINETICS
COOKING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends to evaluate a computer vision system to measure color changes and to develop a kinetic model to predict them during meat cooking. Pieces of semitendinosus muscle were heated by immersion in a thermostatic bath at constant temperature (from 40 to 100 ºC). Superficial color was measured using a computer vision system (CVS) and a colorimeter, and represented by means of the CIEL*a*b* color space. A kinetic model was developed to describe color changes during heating. The correlation coefficient between experimental and predicted values was 0.998 for colorimeter and 0.987 for CVS values. In addition, the dependence with the temperature of the fitting parameters was determined. The kinetic constants present a typical Arrhenius dependence. These results encourage coupling the kinetic model to a cooking model previously developed.
publishDate 2019
dc.date.none.fl_str_mv 2019-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/118858
Ureta, María Micaela; Olivera, Daniela Flavia; Segura, Luis Ignacio; Salvadori, Viviana Olga; Goñi, Sandro Mauricio; Kinetic modeling of meat color evolution during heating; Planta Piloto de Ingeniería Química; Latin American Applied Research; 49; 2; 8-2019; 131-136
0327-0793
1851-8796
CONICET Digital
CONICET
url http://hdl.handle.net/11336/118858
identifier_str_mv Ureta, María Micaela; Olivera, Daniela Flavia; Segura, Luis Ignacio; Salvadori, Viviana Olga; Goñi, Sandro Mauricio; Kinetic modeling of meat color evolution during heating; Planta Piloto de Ingeniería Química; Latin American Applied Research; 49; 2; 8-2019; 131-136
0327-0793
1851-8796
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://laar.plapiqui.edu.ar/OJS/index.php/laar/article/view/34
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Planta Piloto de Ingeniería Química
publisher.none.fl_str_mv Planta Piloto de Ingeniería Química
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195833965477888
spelling Kinetic modeling of meat color evolution during heatingUreta, María MicaelaOlivera, Daniela FlaviaSegura, Luis IgnacioSalvadori, Viviana OlgaGoñi, Sandro MauricioMEATCOLOR KINETICSCOOKINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends to evaluate a computer vision system to measure color changes and to develop a kinetic model to predict them during meat cooking. Pieces of semitendinosus muscle were heated by immersion in a thermostatic bath at constant temperature (from 40 to 100 ºC). Superficial color was measured using a computer vision system (CVS) and a colorimeter, and represented by means of the CIEL*a*b* color space. A kinetic model was developed to describe color changes during heating. The correlation coefficient between experimental and predicted values was 0.998 for colorimeter and 0.987 for CVS values. In addition, the dependence with the temperature of the fitting parameters was determined. The kinetic constants present a typical Arrhenius dependence. These results encourage coupling the kinetic model to a cooking model previously developed.Fil: Ureta, María Micaela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Olivera, Daniela Flavia. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Segura, Luis Ignacio. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaFil: Salvadori, Viviana Olga. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Goñi, Sandro Mauricio. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaPlanta Piloto de Ingeniería Química2019-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118858Ureta, María Micaela; Olivera, Daniela Flavia; Segura, Luis Ignacio; Salvadori, Viviana Olga; Goñi, Sandro Mauricio; Kinetic modeling of meat color evolution during heating; Planta Piloto de Ingeniería Química; Latin American Applied Research; 49; 2; 8-2019; 131-1360327-07931851-8796CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://laar.plapiqui.edu.ar/OJS/index.php/laar/article/view/34info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:05:23Zoai:ri.conicet.gov.ar:11336/118858instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:05:23.714CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15,812455

Similares en LA Referencia