title: 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.
authors: INRA, UR370 QuaPA, F-63122 Saint-Genès Champanelle, France. Electronic address: alain.kondjoyan@clermont.inra.fr.
authors: Alain
authors: A
authors: Kondjoyan
authors: Department of Mathematical Sciences and Technology (IMT), Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway; Nofima AS, Osloveien 1, 1430 Ås, Norway.
authors: Achim
authors: A
authors: Kohler
authors: IRTA Finca Camps i Armet, Monells, Girona, E-17121 Spain.
authors: Carolina Eva
authors: CE
authors: Realini
authors: INRA, UR370 QuaPA, F-63122 Saint-Genès Champanelle, France.
authors: Stéphane
authors: S
authors: Portanguen
authors: Institute of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
authors: Ryszard
authors: R
authors: Kowalski
authors: INRA, UR370 QuaPA, F-63122 Saint-Genès Champanelle, France.
authors: Sylvie
authors: S
authors: Clerjon
authors: INRA, UR370 QuaPA, F-63122 Saint-Genès Champanelle, France.
authors: Philippe
authors: P
authors: Gatellier
authors: INRA, UMR1331 Toxalim, Research Center in Food Toxicology, BP 93173, F-31027 Toulouse Cedex 3, France.
authors: Sylvie
authors: S
authors: Chevolleau
authors: INRA, UR370 QuaPA, F-63122 Saint-Genès Champanelle, France.
authors: Jean-Marie
authors: JM
authors: Bonny
authors: INRA, UMR1331 Toxalim, Research Center in Food Toxicology, BP 93173, F-31027 Toulouse Cedex 3, France.
authors: Laurent
authors: L
authors: Debrauwer
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D002417:Cattle; D003296:Cooking; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000592:standards; D008954:Models, Biological; D009132:Muscles; D009753:Nutritive Value; D012995:Solubility; D014815:Vitamins / Q000032:analysis*; D014867:Water
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D014815:Vitamins; D014867:Water
keywords: Cooking process; Heterocyclic Aromatic Amines; Mathematical modeling; Meat quality; Nutritional properties