کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10540248 | 963403 | 2013 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Prediction of the time evolution of pH in meat
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
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. Furthermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlier in literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 2363-2372
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 2363-2372
نویسندگان
J.R. Hamoen, H.M. Vollebregt, R.G.M. van der Sman,