Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat

Relationship between Color and Redox Potential (Eh) in Beef Meat Juice. Validation on Beef Meat

In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Microbiological contamination and color are the two maj...

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Bibliographic Details
Published in:Applied sciences Vol. 10; no. 9; p. 3164
Main Authors: Cucci, Paolo, N'Gatta, Aimeric C.K, Sanguansuk, Supakakul, Lebert, Andre, Audonnet, Fabrice
Format: Journal Article
Language:English
Published: Basel MDPI AG 01-05-2020
Multidisciplinary digital publishing institute (MDPI)
Subjects:
Beef
beef juice
beef meat
Carcasses
Chemical and Process Engineering
Chemical properties
color transfer
Electrode potentials
Engineering Sciences
Food contamination
Food testing
Food waste
Juices
Ligands
Meat
Methods
Microbial contamination
Order parameters
Quality management
Redox potential
Respiration
Software
France
United States > US
redox potential
beef juice
color transfer
beef meat
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Summary:In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Microbiological contamination and color are the two major causes of defect. In order to prevent color defect, a study was performed to develop a new method for measuring rapidly and instantly the redox potential as an indicator of color changes in carcasses without slowing down the slaughter line. This measurement would allow to classify them upstream according to their time of colors changes in order to sort them and to avoid food waste in the future. Meat juice has been shown to be a good mimetic medium for the study of color changes. The effect of different parameters was studied in order to fix experimental conditions. Color change is faster in the juice than in the meat and faster at 20 °C than at 4 °C. Redox potential allows following color changes and a symmetry has been highlighted between this thermodynamic measure and color changes.
ISSN:2076-3417
2076-3417
DOI:10.3390/app10093164