Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics

Abstract

The article proposes using Computational Fluid Dynamics to predict protein denaturation and weight loss in pork loin samples during baking. The optimal conditions of heat treatment were determined to be at 181.55℃, 20% humidity, and a fan speed of 639.18 rpm. Following this process, the denaturation of various pork loin proteins was measured, and the weight loss was determined to be 12.21 ± 0.89%. In the laboratory study at the verification stage, it was found that myosin and actin denaturation and body weight loss did not differ significantly from the values predicted on the basis of the response surface model developed using simulation data. However, the degree of sarcoplasmic protein denaturation observed in the laboratory was lower than the model's predictions, while collagen denaturation was higher. The study suggests that computational fluid dynamics can be a useful tool for predicting protein denaturation and weight loss in pork loin samples and could improve product quality and consistency in the food industry.

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

“…To run the simulation, a three-dimensional model of a combination steamer (CPE 110, Convect-Air Professional Küppersbusch Germany) was prepared using the approach described by Szpicer et al [22]. The setup comprised a heater, fan, steam generator, and GN container rack.…”

“…This experiment simulated a large piece of pork. CFD has been shown to enable accurate modeling of thermal processes occurring during roasting of pork, showing the impact of heat distribution on protein denaturation and the resulting weight loss in a large piece of meat [22]. Moreover, Szpicer et al (2024) used this method to examine the process of protein denaturation and docosahexaenoic acid (DHA) decomposition in a sample of Atlantic salmon (Salmo salar L.).…”

“…CFD is an indispensable tool for modeling heat, mass flow, and chemical reactions during thermal processes [20,21]. This method allows precise simulation of conditions during the thermal processing of goose meat, providing crucial information on how environmental factors affect protein denaturation at the molecular level [22]. CFD enables the development of complex yet realistic heat flow models, which are essential for the analysis and optimization of thermal processes Conventional methods and computational fluid dynamics (CFD) differ significantly in predicting protein denaturation and cooking loss.…”