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Mathematical modeling of off-flavor development during beef storage
1Department of Food Science and Technology, Dongguk University-Seoul, 26 Pil-Dong 3-ga, Jung-Gu, Seoul 100-715, Republic of Korea.
Meat Science
|April 5, 2011
Summary
This study developed a kinetic model to predict off-flavor development (OFD) time in beef. The model accurately forecasts beef spoilage based on time-temperature history, aiding quality control.
Area of Science:
- Food Science
- Meat Science
- Sensory Science
Background:
- Consumer beef quality perception relies heavily on sensory attributes like color and off-flavor.
- Off-flavor development (OFD) is a critical factor influencing consumer purchasing decisions.
- Physicochemical methods for beef quality assessment are less direct than consumer sensory evaluation.
Purpose of the Study:
- To statistically determine sensory off-flavor development (OFD) times in beef.
- To create and validate a kinetic model for predicting OFD time during beef storage.
- To evaluate the model's effectiveness under dynamic time-temperature conditions.
Main Methods:
- Logistic regression was used to analyze binomial sensory responses (presence/absence of off-flavor).
- A kinetic model was developed using the reciprocal of the reaction constant (1/k) to represent OFD time.
- The Arrhenius relationship was applied to describe the temperature dependence of OFD times.
Main Results:
- Sensory OFD times were statistically determined.
- A kinetic model successfully predicted OFD times for various beef cuts.
- Model predictions aligned well with sensory OFD times under dynamic conditions.
Conclusions:
- The developed kinetic model is effective for predicting beef OFD time.
- Beef quality can be monitored by predicting OFD time from its time-temperature history.
- This model offers a valuable tool for managing beef shelf-life and quality.
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