Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction

摘要

The opportunity to use redox potential and visible spectroscopy for cooking yield prediction was investigated in processed meat. Whereas the relationship between ultimate pH (pHu) and cooking yield is well documented, the redox potential may help to understand the meat quality response in processed meat. Visible spectroscopy was tested as a more reliable alternative to pHu. Two experiments were run on cooked cured hams (SM) and loins (LD). To increase the meat quality variability, processing was performed with deboned and bone-in hams, and with loins stored under modified atmosphere or vacuum. Redox potential determination was carried out according to Rodel study [1] and visible spectfa were collected with a spectrocolorimeter. The meat was processed following industrial standards and materials. Individual traceability was maintained from brine injection to slicing. For the 2 experiments, a strong relationship was confirmed between pHu and cooking yield (r=0.79, r=0.70) while the correlations with redox potential was not significant (r=-0.21, r=-0.24, SM and LD respectively). PLS cross-validation treatment of visible spectra showed high prediction level for the cooking yield of hams (r=0.70 and rmsec=2.1) and loins (r=0.67 and rmsec=2.0), not far from the pHu prediction level (rmse=1.8 and rmse=1.9, for SM and LD respectively). Redox potential measurements did not explain cooking yields variations for cured hams and loins, but a strong relationship was confirmed with pHu. PLS results suggest that visible spectroscopy might be considered as an alternative to pHu for cooking yield prediction.