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. Simulation calculations showed reasonable agreement with measurements and can be used to investigate the effect of marinating conditions, product heterogeneity, dimension and shape.