Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods

Abstract

Preventing animal-source food waste is an important pathway to reducing malnutrition and improving food system sustainability. Uncontrolled color variation due to oxidation is a source of waste as it prompts food rejection by consumers. Evaluation of oxidation–reduction potential (ORP) can help to predict and prevent oxidation and undesirable color changes. A new sensor and two modeling approaches—a phenomenological model and a reaction–diffusion model—were successfully used to predict the oxidative browning of beef ribeye steaks stored under different temperature and oxygen concentration conditions. Both models predicted similar storage durations for acceptable color, although deviating for higher and lower redness levels, which are of no interest for meat acceptance. Simulations under higher oxygen concentrations lead to a few days of delay in the redness change, as observed in practice, under modified atmosphere packaging. In meat juice, variation in ORP measured by the sensor correlated with the redness variation. However, in meat, sensors promote oxidation in the adjacent area, which is unacceptable for industrial use. This paper discusses the potential, limits, and prospects of the mathematical models and sensors, developed for beef. A strategy is proposed to couple these approaches and include the effect of microorganisms.

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

“…Fish represent a high-quality animal protein with high protein content and bioavailability [ 1 ]. China has abundant fish resources, with the total production of fish resources reaching 35.21 million tonnes in 2020 [ 2 ].…”

Quality and sensorial evaluation of beef burgers added with Sicilian sumac (Rhus coriaria L)

“…The results obtained from this study are in line with several authors who confirmed the ability of spices to stabilize the colour of minced meat [ 4 , 35 ]. Redness is a fundamental chromatic parameter for monitoring the oxidation of meat, with the consequence that if this index is extremely low it could be unacceptable for the beef consumer [ 36 ]. Meat has a complex chemical composition that is highly susceptible to oxidation: iron, myoglobin (Mb), hydrogen peroxide (H 2 O 2 ) and ascorbic acid could be the components responsible for the formation of ROS which trigger the oxidation of fats [ 23 ].…”

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

“…The ORP meter as seen in Figure 2 is an instrument frequently used by technical personnel in a variety of commercial and industrial sectors, such as environmental, wastewater treatment, food and beverage industry (Awulachew, 2021;Kondjoyan et al, 2022;Wu et al, 2022), pool and spa, and horticulture (Ari and Darren, 2014). A high positive ORP can indicate the effectiveness of sanitizing agents (oxidizers) used to kill various pathogens in water (Kim et al, 2000).…”

“…Therefore, when the electron configurations are altered by redox reactions, the substance has a different set of chemical characteristics. Indeed, monitoring changes in redox potential can predict the oxidation of foods (e.g., lipids, meats, nutrients) (Kondjoyan et al, 2022) and food quality (Bhunia et al, 2017), as well as determine if the food packaging environment is favorable or not for bacterial growth (Roussel et al, 2022).…”