Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 441041
Title Prediction of the time evolution of pH in meat
Author(s) Hamoen, J.R.; Vollebregt, H.M.; Sman, R.G.M. van der
Source Food Chemistry 141 (2013)3. - ISSN 0308-8146 - p. 2363 - 2372.
DOI http://dx.doi.org/10.1016/j.foodchem.2013.04.127
Department(s) FBR Food Technology
Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) water-holding capacity - electrical-stimulation - ultimate ph - moisture transport - rigor temperature - postmortem muscle - beef longissimus - sensory quality - state diagram - mass-transfer
Abstract In this paper we compare experimental data on pH decline in carcasses and predictions using a model, based on earlier work of Vetharaniam and coworkers. This model is extended in order to cope with the varying temperatures in the slaughterhouse. We have measured initial glycogen, and the pH and temperature at multiple times in the production chain. We have obtained good comparison between model predictions and our measurements. Fur-thermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlierin literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.
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