Prediction of meat emulsion stability using reflection photometry

Journal of Food Engineering

Volumn 82, Issue 3, 2007, Pages 310-315

  Alvarez D ^a,b   Castillo, M ^a   Payne, F A ^a   Garrido, M D ^b   Banon S ^b   Xiong, Y L ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF MURCIA   (Spain)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cooking losses; Emulsion stability; Gel firmness; Light reflectance; Monitoring; Process control

Indexed keywords

CONDITION MONITORING; LIGHT REFLECTION; OPTICAL SENSORS; PROCESS CONTROL;

COOKING LOSSES; EMULSION STABILITY; GEL FIRMNESS;

FOOD PROCESSING;

EID: 34247339325     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.031     Document Type: Article

References (21)

1. Allais I., Christophe V., Pierre A., and Dufour E. A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters. Meat Science 67 (2004) 219-229
2. Barbut S. Use of fiber optic probe to predict meat emulsion breakdown. Italian Journal of Food Science 3 (1998) 253-259
3. Carlez A., Veciana-Nogues T., and Cheftel J.C. Changes in colour and myoglobyn of minced beef meat due to high pressure processing. Lebensmittel Wiss u Technologie 28 (1995) 258-538
4. Curt C. Evolution de la conductivité en fonction de la température pour des mêlées de pâtes fines de charcuterie. Determination du coefficient thermique. Viandes et Produits Carnés 16 2 (1995) 49-54
5. Foegeding, E. A., Lanier, T. C., & Hultin, H. O. (2000). Características de los tejidos musculares comestibles. Química de los Alimentos. Ed. Acribia, S.A. Zaragoza, Spain.
6. Girard J.P. Contribution á l'étude de la technologie des pátes fines. Sciences des Alimentes 1 3 (1981) 315-327
7. Girard J.P., and Denoyer C. Les produits carnés divisés: les pâtes fines. Emulsion à base de viande - deuxième partie: caractéristiques physico-chimiques. Viandes et Prroduits Carnés 3 5 (1982) 17-22
8. Girard J.P., Salé P., and Simantos D. Contribution á l'étude de la technologie des pátes fines. Sciences des Alimentes 1 3 (1981) 329-350
9. Hedrick H.B., Aberle E.D., Forrest J.C., Judge M.D., and Merkel R.A. Principles of meat processing. Principles of meat science (1994), Kendall/Hunt., Dubuque, IO
10. Jones K.W., and Mandigo R.W. Effects of chopping temperature on the microstructure of meat emulsions. Journal of Food Science 47 (1982) 1930-1935
11. Koolmes P.A., Winjgaards G., Tersteeg M.H.G., and Van Logtestijn J.G. Changes in the microstructure of a comminuted meat system during heating. Food Structure 12 (1993) 427-441
12. Ockerman H.W., and Wu Y.C. Hot-boning, tumbling, salt and chopping temperature effects on cooking yield and acceptability of emulsion-type pork sausage. Journal of Food Science 55 (1990) 1255-1257
13. Palombo R., Van Room P., Prins A., Koolmes P.A., and Krol B. Changes in lightness of porcine lean meat batters during processing. Meat Science 38 (1994) 453-476
14. Samejima K., Takahashi K., and Yasui T. Heat induced denaturation of myosin total rod. Agricultural and Biological Chemistry 40 (1976) 2455-2460
15. SAS (2002). Statistical analysis system, Rel. 9.1. Cary, NC: SAS Institute.
16. Serdaroglu M. The characteristics of beef patties containing different levels of fat and oat flour. International Journal of Food Science and Technology 41 (2006) 147-153
17. Shults G.W., Russell D.R., and Wierbicki E. Effect of condensed phosphates on pH, swelling and water holding capacity of beef. Journal of Food Science 37 (1972) 860-863
18. Townsend W.E., Witnaur L.E., Riloff J.A., and Swift C.E. Comminuted meat emulsions. Differential thermal analysis of fat transitions. Food Technology 22 (1968) 71-75
19. USDA (2005). Meat animals production disposition, and income 2004 summary. US Department of Agriculture, National Agricultural Statistics Service.
20. Xiong Y.L. Structure-functionality relationships of muscle proteins. In: Damoradan S., and Paraf A. (Eds). Food proteins and their applications (1997), Marcel Dekker, New York 341-392
21. Xiong Y.L. Meat processing. In: Nakai S., and Modler H.W. (Eds). Food proteins: Processing applications (2000), Wiley-VCH, New York 89-145