Modelling the autoxidation of myoglobin in fresh meat under modified atmosphere packing conditions

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Modified atmosphere packing (MAP) is a technique to increase the shelf life of fresh meat. Continuing development of MAP requires better understanding of the physical and chemical processes taking place, in particular the diffusion of oxygen and its reaction with myoglobin. We model these processes using reaction-diffusion equations. The reactions include binding of oxygen to myoglobin, oxidation of myoglobin and other oxygen consuming processes. Model parameters have been extrapolated using data from the literature to relevant temperatures and pH values. Partial agreement with spatially resolved pigment concentration data is obtained, but only by substantially increasing the value of the oxygen consumption rate. Application of the model to meat stored at 5 °C shows that the metmyoglobin layer forms under the surface over a time scale of 24 h; The metmyoglobin layer forms deeper inside the meat proportional to the logarithm of the headspace oxygen partial pressure, thus improving the colour appearance of the meat.
Original languageEnglish
JournalJournal of Food Engineering
Volume214
Pages (from-to)129-136
Number of pages8
ISSN0260-8774
DOIs
Publication statusPublished - 2017

Keywords

  • Myoglobin
  • Autoxidation
  • Diffusion
  • modelling

Cite this

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title = "Modelling the autoxidation of myoglobin in fresh meat under modified atmosphere packing conditions",
abstract = "Modified atmosphere packing (MAP) is a technique to increase the shelf life of fresh meat. Continuing development of MAP requires better understanding of the physical and chemical processes taking place, in particular the diffusion of oxygen and its reaction with myoglobin. We model these processes using reaction-diffusion equations. The reactions include binding of oxygen to myoglobin, oxidation of myoglobin and other oxygen consuming processes. Model parameters have been extrapolated using data from the literature to relevant temperatures and pH values. Partial agreement with spatially resolved pigment concentration data is obtained, but only by substantially increasing the value of the oxygen consumption rate. Application of the model to meat stored at 5 °C shows that the metmyoglobin layer forms under the surface over a time scale of 24 h; The metmyoglobin layer forms deeper inside the meat proportional to the logarithm of the headspace oxygen partial pressure, thus improving the colour appearance of the meat.",
keywords = "Myoglobin, Autoxidation, Diffusion, modelling",
author = "Jon Tofteskov and Hansen, {Jesper Schmidt} and Nicholas Bailey",
year = "2017",
doi = "10.1016/j.jfoodeng.2017.06.002",
language = "English",
volume = "214",
pages = "129--136",
journal = "Journal of Food Engineering",
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publisher = "Elsevier Ltd",

}

Modelling the autoxidation of myoglobin in fresh meat under modified atmosphere packing conditions. / Tofteskov, Jon; Hansen, Jesper Schmidt; Bailey, Nicholas.

In: Journal of Food Engineering, Vol. 214, 2017, p. 129-136.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Modelling the autoxidation of myoglobin in fresh meat under modified atmosphere packing conditions

AU - Tofteskov, Jon

AU - Hansen, Jesper Schmidt

AU - Bailey, Nicholas

PY - 2017

Y1 - 2017

N2 - Modified atmosphere packing (MAP) is a technique to increase the shelf life of fresh meat. Continuing development of MAP requires better understanding of the physical and chemical processes taking place, in particular the diffusion of oxygen and its reaction with myoglobin. We model these processes using reaction-diffusion equations. The reactions include binding of oxygen to myoglobin, oxidation of myoglobin and other oxygen consuming processes. Model parameters have been extrapolated using data from the literature to relevant temperatures and pH values. Partial agreement with spatially resolved pigment concentration data is obtained, but only by substantially increasing the value of the oxygen consumption rate. Application of the model to meat stored at 5 °C shows that the metmyoglobin layer forms under the surface over a time scale of 24 h; The metmyoglobin layer forms deeper inside the meat proportional to the logarithm of the headspace oxygen partial pressure, thus improving the colour appearance of the meat.

AB - Modified atmosphere packing (MAP) is a technique to increase the shelf life of fresh meat. Continuing development of MAP requires better understanding of the physical and chemical processes taking place, in particular the diffusion of oxygen and its reaction with myoglobin. We model these processes using reaction-diffusion equations. The reactions include binding of oxygen to myoglobin, oxidation of myoglobin and other oxygen consuming processes. Model parameters have been extrapolated using data from the literature to relevant temperatures and pH values. Partial agreement with spatially resolved pigment concentration data is obtained, but only by substantially increasing the value of the oxygen consumption rate. Application of the model to meat stored at 5 °C shows that the metmyoglobin layer forms under the surface over a time scale of 24 h; The metmyoglobin layer forms deeper inside the meat proportional to the logarithm of the headspace oxygen partial pressure, thus improving the colour appearance of the meat.

KW - Myoglobin

KW - Autoxidation

KW - Diffusion

KW - modelling

U2 - 10.1016/j.jfoodeng.2017.06.002

DO - 10.1016/j.jfoodeng.2017.06.002

M3 - Journal article

VL - 214

SP - 129

EP - 136

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -