Stoichio-Kinetic Modeling of Fenton Chemistry in a Meat-Mimetic Aqueous-Phase Medium.

Fenton reaction kinetics, which involved an Fe(II)/Fe(III) oxidative redox cycle, were studied in a liquid medium that mimics meat composition. Muscle antioxidants (enzymes, peptides, and vitamins) were added one by one in the medium to determine their respective effects on the formation of superoxide and hydroxyl radicals. A stoichio-kinetic mathematical model was used to predict the formation of these radicals under different iron and HO concentrations and temperature conditions.

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure.

Meat slices were incubated for 24h at 10°C in marinade solutions so that their pH reached 6.5, 5.4, or 4.

Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating.

Digestibility of myofibrillar proteins by pepsin was determined by in vitro trials and mathematical modelling. A primary model was developed to predict in vitro digestion kinetics, and a secondary model based on the mechanisms of protein denaturation was then added to take into account the effect of meat heating. Model predictions agreed with measurements in the pH and pepsin concentration ranges 1.

Modelling the distribution of a(w), pH and ions in marinated beef meat.

New beef products from low value cuts could be developed using marinating since this process has been shown to improve meat sensorial properties and shelf life. However, to optimise the process mathematical models are needed to predict evolution of the physicochemical properties that determine biochemical and structural changes. Two major works have been carried out to elaborate comprehensive models: (1) Thermodynamic models were adapted to predict water sorption isotherms and pH of beef meat tissue in presence of salts (NaCl, KCl) and organic acids (acetic, lactic, citric and ascorbic acid), (2) Fickian numerical models were set up to predict the migration of ions within meat cuts using apparent diffusivities previously estimated from 1D experiments.

Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.

The present study aimed to evaluate the digestion rate and nutritional quality of pig muscle proteins in relation to different meat processes (aging, mincing, and cooking). Under our experimental conditions, aging and mincing had little impact on protein digestion. Heat treatments had different temperature-dependent effects on the meat protein digestion rate and degradation potential.

Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples.

Several cultivars of apples (Malus domestica) were chosen for their variable concentrations and compositions in phenolic compounds. Cubed samples (1 cm3) were subjected to osmotic dehydration, and the effect of temperature was studied at 45 and 60 degrees C. Water loss, sucrose impregnation, and the evolution of some natural components of the product were followed to quantify mass transfer.