Prediction of the time evolution of pH in meat

• Published in: Food chemistry Vol. 141; no. 3; pp. 2363 - 2372
• Main Authors: Hamoen, J.R., Vollebregt, H.M., van der Sman, R.G.M.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.12.2013; Elsevier
• Subjects: Animals; beef longissimus; Biological and medical sciences; electrical-stimulation; Food Handling - standards; Food toxicology; Glycogen - chemistry; Kinetics; mass-transfer; Meat - analysis; Meat quality; Medical sciences; Models, Biological; moisture transport; Muscle, Skeletal - chemistry; Post-mortem biochemistry; postmortem muscle; Quality Control; rigor temperature; sensory quality; state diagram; Toxicology; Ultimate pH; water-holding capacity; Ultimate pH; Post-mortem biochemistry; Meat quality; Quality; Postmortem; Prediction; pH; Evolution; Biochemistry; Predictive factor; Food; Meat
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.04.127

•pH of veal meat is predicted as function of time and temperature.•Model links ultimate pH to initial glycogen content.•Experimental data passes through MSA window in pH/T diagram, with 12<TpH6<35°C. 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.