Relationship between Color and Redox Potential (E<sub>h</sub>) 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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MDPI AG
2020-05-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/9/3164 |
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| author | Paolo Cucci Aimeric C. K. N’Gatta Supakakul Sanguansuk André Lebert Fabrice Audonnet |
| author_facet | Paolo Cucci Aimeric C. K. N’Gatta Supakakul Sanguansuk André Lebert Fabrice Audonnet |
| author_sort | Paolo Cucci |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T20:06:01Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T20:06:01Z |
| publishDate | 2020-05-01 |
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| spelling | doaj.art-ea659a5c010742048d5cbd47cb4b2e192023-11-19T23:18:09ZengMDPI AGApplied Sciences2076-34172020-05-01109316410.3390/app10093164Relationship between Color and Redox Potential (E<sub>h</sub>) in Beef Meat Juice. Validation on Beef MeatPaolo Cucci0Aimeric C. K. N’Gatta1Supakakul Sanguansuk2André Lebert3Fabrice Audonnet4Institut Pascal, Université Clermont Auvergne, CNRS, SIGMA Clermont, F-63000 Clermont-Ferrand, FranceInstitut Pascal, Université Clermont Auvergne, CNRS, SIGMA Clermont, F-63000 Clermont-Ferrand, FranceInstitut Pascal, Université Clermont Auvergne, CNRS, SIGMA Clermont, F-63000 Clermont-Ferrand, FranceInstitut Pascal, Université Clermont Auvergne, CNRS, SIGMA Clermont, F-63000 Clermont-Ferrand, FranceInstitut Pascal, Université Clermont Auvergne, CNRS, SIGMA Clermont, F-63000 Clermont-Ferrand, FranceIn 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.https://www.mdpi.com/2076-3417/10/9/3164redox potentialcolor transferbeef juicebeef meat |
| spellingShingle | Paolo Cucci Aimeric C. K. N’Gatta Supakakul Sanguansuk André Lebert Fabrice Audonnet Relationship between Color and Redox Potential (E<sub>h</sub>) in Beef Meat Juice. Validation on Beef Meat Applied Sciences redox potential color transfer beef juice beef meat |
| title | Relationship between Color and Redox Potential (E<sub>h</sub>) in Beef Meat Juice. Validation on Beef Meat |
| title_full | Relationship between Color and Redox Potential (E<sub>h</sub>) in Beef Meat Juice. Validation on Beef Meat |
| title_fullStr | Relationship between Color and Redox Potential (E<sub>h</sub>) in Beef Meat Juice. Validation on Beef Meat |
| title_full_unstemmed | Relationship between Color and Redox Potential (E<sub>h</sub>) in Beef Meat Juice. Validation on Beef Meat |
| title_short | Relationship between Color and Redox Potential (E<sub>h</sub>) in Beef Meat Juice. Validation on Beef Meat |
| title_sort | relationship between color and redox potential e sub h sub in beef meat juice validation on beef meat |
| topic | redox potential color transfer beef juice beef meat |
| url | https://www.mdpi.com/2076-3417/10/9/3164 |
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