Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.

A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat. This model was combined with a first-order kinetic models to predict cooking losses. Identification of the parameters of the kinetic models and first validations were performed in a water bath.

Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath--effect of sample dimensions and prior freezing and ageing.

Cooking loss kinetics were measured on cubes and parallelepipeds of beef Semimembranosus muscle ranging from 1 cm × 1 cm × 1 cm to 7 cm × 7 cm × 28 cm in size. The samples were water bath-heated at three different temperatures, i.e.