Prediction of cooking times and weight losses during meat roasting

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

“…5B). Obtained dimensional changes (Table 1) were similar to those reported by Goñi and Salvadori (2010) for beef semitendinosus cooked at similar oven temperatures.…”

“…4: values were slightly higher than those obtained for pork, probably due to the higher dimensional changes of roast beef samples in comparison with pork, as shown in Table 1. Obtained percentage estimation errors are in the ranges of previous studies: Santos et al (2010) reported a mean relative error of the predicted temperature of 3.3% for black sausages heated in a stirred thermostatic bath in the temperature range from 60 to 90 C; Goñi and Salvadori (2010) obtained an average absolute error of 3.9% for cooking time prediction of semitendinosus muscles cooked in a domestic electrical oven with set oven temperatures ranging from about 170 to about 220 C.…”

Multiphase and multicomponent transport with phase change during meat cooking

“…However, such models cannot be easily extended to other products and conditions. Some models consider moisture loss from the meat as a lumped system without any internal resistances to transport (Pan et al, 2000;Sebastian et al, 2005;Goni and Salvadori, 2010). Most of the studies, however, include heat transfer and diffusive transport for moisture, solving a transient diffusion equation for the latter using experimentally determined effective diffusivity of moisture (Shilton et al, 2002;Wang and Singh, 2004;Kondjoyan et al, 2006).…”

Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models

“…Several modeling approaches have recently been developed in the literature to predict weight loss in meat (Goni & Salvadori, 2010;Kondjoyan, Oillic, Portanguen, & Gros, 2013a;van der Sman, 2007van der Sman, , 2013. Whatever the approach, the prediction of the water transport is always based on the difference between water content in the cooked meat and the equilibrium water content (X eq ).…”