Predictive Model for the Lightness of Comminuted Porcine Lean Meat during Heating

ABSTRACT A mathematical model for the prediction of lightness values (L*) of a comminuted porcine lean meat (PLM) system (about 2.5% fat) during heating was constructed using kinetic data collected from process temperatures of 50, 60, 80 and 100°C and heating times of up to 3 hr. The procedure of model formulation included regression analysis of L* versus time to obtain model parameters and a description of temperature dependence of these parameters using linear and Arrhenius models. By solving the final predictive model numerically, the value of L* was closely predicted for different temperature‐time combinations during heating of the PLM system. This can be used as basis for further development of predictive models during meat processing operations.