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Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes

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Abstract
A model based on enzyme kinetics was developed to predict differences in postmortem pH change in beef muscles as affected by cooling rate. For the calibration and validation of the model, pH and temperature measurements were conducted at different positions in M. biceps femoris following conventional carcass cooling or faster cooling of the muscle after hot boning. The glycogen conversion, and, hence, the pH fall, was observed to significantly vary with position and cooling regime but only during the initial hours of cooling. Comparison of the cooling regimes indicated that fast cooling following hot boning avoids heat shortening induced by the combined effect of high temperature and low pH.
Keywords
Postmortem heat production, Modeling, Muscle type, Muscle pH, Glucose conversion rate, MUSCLE, TEMPERATURE, GLYCOLYSIS, MEAT, LONGISSIMUS, METABOLISM, CARCASSES, CELLS

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MLA
Kuffi, Kumsa D., et al. “Modelling Postmortem Evolution of PH in Beef M. Biceps Femoris under Two Different Cooling Regimes.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 55, no. 1, 2018, pp. 233–43.
APA
Kuffi, K. D., Lescouhier, S., Nicolai, B. M., De Smet, S., Geeraerd, A., & Verboven, P. (2018). Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 55(1), 233–243.
Chicago author-date
Kuffi, Kumsa D, Stefaan Lescouhier, Bart M Nicolai, Stefaan De Smet, Annemie Geeraerd, and Pieter Verboven. 2018. “Modelling Postmortem Evolution of PH in Beef M. Biceps Femoris under Two Different Cooling Regimes.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 55 (1): 233–43.
Chicago author-date (all authors)
Kuffi, Kumsa D, Stefaan Lescouhier, Bart M Nicolai, Stefaan De Smet, Annemie Geeraerd, and Pieter Verboven. 2018. “Modelling Postmortem Evolution of PH in Beef M. Biceps Femoris under Two Different Cooling Regimes.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 55 (1): 233–243.
Vancouver
1.
Kuffi KD, Lescouhier S, Nicolai BM, De Smet S, Geeraerd A, Verboven P. Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2018;55(1):233–43.
IEEE
[1]
K. D. Kuffi, S. Lescouhier, B. M. Nicolai, S. De Smet, A. Geeraerd, and P. Verboven, “Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 55, no. 1, pp. 233–243, 2018.
@article{8623631,
  abstract     = {A model based on enzyme kinetics was developed to predict differences in postmortem pH change in beef muscles as affected by cooling rate. For the calibration and validation of the model, pH and temperature measurements were conducted at different positions in M. biceps femoris following conventional carcass cooling or faster cooling of the muscle after hot boning. The glycogen conversion, and, hence, the pH fall, was observed to significantly vary with position and cooling regime but only during the initial hours of cooling. Comparison of the cooling regimes indicated that fast cooling following hot boning avoids heat shortening induced by the combined effect of high temperature and low pH.},
  author       = {Kuffi, Kumsa D and Lescouhier, Stefaan and Nicolai, Bart M and De Smet, Stefaan and Geeraerd, Annemie and Verboven, Pieter},
  issn         = {0022-1155},
  journal      = {JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
  keywords     = {Postmortem heat production,Modeling,Muscle type,Muscle pH,Glucose conversion rate,MUSCLE,TEMPERATURE,GLYCOLYSIS,MEAT,LONGISSIMUS,METABOLISM,CARCASSES,CELLS},
  language     = {eng},
  number       = {1},
  pages        = {233--243},
  title        = {Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes},
  url          = {http://dx.doi.org/10.1007/s13197-017-2925-9},
  volume       = {55},
  year         = {2018},
}

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