Kinetic models for the color parameters of longissimus dorsi muscle were developed for beef carcass during chilling. Experiments were conducted to obtain the color parameters (L*, a*, and b*) during chilling. The changes in color during chilling were modeled using reaction kinetics and Eyring's absolute reaction rate theory. The derivative method was used to determine the coefficients. The color lightness followed a zero order, redness followed a first order, and yellowness followed a 0.5th order reaction. Enthalpy and entropy of activation for the color kinetics models were calculated. The enthalpy of activation was 96.3, 52.7, and 21.2 (kg mol) for lightness and redness, respectively. respectively. The entropy of activation was 0.08 and -0.08 kJ/(kg mol.K) for lightness and redness, respectively. Yellowness followed an Arrhenius relationship.
|Original language||English (US)|
|Number of pages||7|
|Journal||Transactions of the American Society of Agricultural Engineers|
|State||Published - Jan 1 1994|