Study on the Thermal Transfer and Reaction Kinetics of Meat Cooking

Abstract

Simulation is an effective technique for demonstrating the heating conditions necessary for ensuring both safety and quality during food manufacturing. This article describes a cooking simulation for predicting the quality of meat products based on heat and mass transfer analysis and reaction kinetics, such as for protein denaturation and enzymatic decomposition. When this simulation was used for cooking roast beef using the sous-vide method of cooking vacuum-packed food in a water bath, the following results were obtained: (1) the meat product had a soft texture since the actin in the meat was not completely denatured during cooking; (2) the distributions differed between the glutaminic acid and inosinic acid formed in the sample during the heat processing; (3) it was the sous vide cooking method that controlled the outflow of the umami components; and (4) since there was little sterilizing effect due to the relatively low cooking temperature at the meat core, it is important that fresh food material be used and strict sanitary control be maintained during cooking.