Towards models for the prediction of beef meat quality during cooking

Abstract

Heating of beef muscles modifies the water content, the micronutrient content and the colour of beef meat. Juice expelling and loss of water soluble micronutrients were predicted by combined transfer-kinetics models. Kinetics modeling and crust formation are needed to progress toward a reliable prediction of HAAs formation. HAAs formation in uniformly heated beef meat slices was compared with the values issued from the kinetic models developed in literature in liquid systems. The models of literature were adapted to meat slices but the parameter values were different from those determined in liquid systems. Results in meat slices were confronted to the HAAs formation at the surface of bigger meat pieces subjected to air roasting conditions. The transposition of the results from the meat slices towards the bigger meat pieces was not direct because the formation of HAAs was affected by the thickening of the crust and the migration of precursors.

Keywords: Cooking process; Heterocyclic Aromatic Amines; Mathematical modeling; Meat quality; Nutritional properties.