Modeling Rheological Behavior of Beef based on Time-Dependent Deformation and Packaging

Year 2022, , 997 - 1008, 01.09.2022

Adeshina Fadeyibi

https://doi.org/10.35378/gujs.742087

Cited By: 3

Abstract

Modeling of food deformation behavior is vital for structural characterization. This research was undertaken to study the rheological properties of beef by developing mathematical models for different packaging and temperature conditions. The rheological properties of the beef sample, packaged in a polyethylene (LD and HD) and aluminum foil (A foil), were determined experimentally at -20oC and 5oC for 0‒ 60 days. Power law, Herschel-Bulkley and Tiu-Boger theories, formulated for a period-dependent deformation, were used to constitute the models. Results show that the deformation index varies in the range of 1< n< 3, indicating a nonNewtonian shear thickening behavior. Also, a better estimation of the deformation consistency, k was obtained using the Tiu-Boger theory for the A. Foil at 5oC and Herschel-Bulkley theory for the LD at -20oC. The models are significant with MSE <5% and R2 > 85%, suggesting their suitability for industrial scale-up prediction.

Keywords

Shear stress, Yield stress, Modelling, Packaging, Beef

References

• [1] Akoğlu, I.T., Bıyıklı, M., Akoğlu, A., Kurhan, Ş., “Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12ºC”, Brazilian Journal of Poultry Science, 20(1): 1-8, (2018).
• [2] Bhattacharya, M., Hanna, M.A., Mandigo, R.W., “Effect of frozen storage conditions on yields, shear strength and color of ground beef patties”, Journal of food Science, 53(3), 696-700, (1988).
• [3] Poore, J., Nemecek, T., “Reducing food's environmental impacts through producers and consumers”, Science, 363(4): 939-939, (2019).
• [4] Lepetit, J., Culioli, J., “Mechanical properties of meat”, Meat science, 36(1-2): 203-237, (1994).
• [5] James, A.E., Williams, D.J.A., Williams, P.R., “Direct measurement of static yield properties of cohesive suspensions”, Rheologica Acta, 26(5): 437-446, (1987).
• [6] Zhu, L., Sun, N., Papadopoulos, K., De Kee, D., “A slotted plate device for measuring static yield stress”, Journal of Rheology, 45(5): 1105-1122, (2001).
• [7] Uhlherr, P.H.T., Guo, J., Tiu, C., Zhang, X.M., Zhou, J.Q., Fang, T.N., “The shear-induced solid–liquid transition in yield stress materials with chemically different structures”, Journal of Non-Newtonian Fluid Mechanics, 125(2-3): 101-119, (2005).
• [8] Nguyen, Q.D., Akroyd, T., De Kee, D.C., Zhu, L., “Yield stress measurements in suspensions: an inter-laboratory study”, Korea-Australia Rheology Journal, 18(1): 15-24, (2006).
• [9] Barbosa, C., Diogo, F., Alves, M.R., “Fitting mathematical models to describe the rheological behaviour of chocolate pastes”, In AIP Conference Proceedings, 1738 (1): 370-376, (2016).
• [10] Dzuy, N.Q., Boger, D.V., “Yield stress measurement for concentrated suspensions”, Journal of Rheology, 27(4): 321-349, (1983).
• [11] Dzuy, N.Q., Boger, D.V., “Direct yield stress measurement with the vane method”, Journal of Rheology, 29(3): 335-347, (1985).
• [12] Chapwanya, M., Misra, N.N., “A mathematical model of meat cooking based on polymer–solvent analogy”, Applied Mathematical Modelling, 39(14): 4033-4043, (2015).
• [13] Nguyen, Q.D., Boger, D.V., “Measuring the flow properties of yield stress fluids”, Annual Review of Fluid Mechanics, 24(1): 47-88, (1992).
• [14] Fadeyibi, A., Osunde, Z.D., Yisa, M.G., “Prediction of Some Physical Attributes of Cassava Starch–Zinc Nanocomposite Film for Food-Packaging Applications”, Journal of Packaging Technology and Research, 3(1): 35-41, (2019).
• [15] Karaman, S., Yilmaz, M.T., Kayacier, A., Dogan, M. and Yetim, H., “Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration”, Journal of Food Science and Technology, 52(6): 3851-3858, (2015).
• [16] Rao, M.A., Tattiyakul, J., “Granule size and rheological behavior of heated tapioca starch dispersions”, Carbohydrate Polymers, 38(2): 123-132, (1999).
• [17] Saraiva, C., Fontes, M. D. C., Patarata, L., Martins, C., Cadavez, V., Gonzales-Barron, U., “Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres”, LWT-Food Science and Technology, 66: 664-671, (2016).
• [18] Jakobsson, B., Bengtsson, N., “Freezing of cooked meat: Influence of freezing rate and reconstitution method on quality and yield”, Journal of Food Science, 39(3): 615-619, (1974).
• [19] Law, H.M., Yang, S.P., Mullıns, A.M., Fielder, M.M., “Effect of Storage and Cooking on Qualities of Loin and Top‐Wound Steaks”, Journal of Food Science, 32(6): 637-641, (1967).
• [20] Smith, G.C., Carpenter, Z.L., King, G.T., “Considerations for beef tenderness evaluations”, Journal of Food Science, 34(6): 612-618, (1969).
• [21] Bouton, P.E., Harris, P.V., Shorthose, W.R., “Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction”, Journal of Food Science, 40(6): 1122-1126, (1975).
• [22] Locker, R.H. “A new theory of tenderness in meat, based on gap filaments”, Reciprocal Meat Conference Proceedings, 35: 1-10, (1982).
• [23] Chen, C.R., Marcotte, M., Taherian, A., “Kinetic modeling of texture properties of Bologna sausage under cooking conditions”, International Journal of Food Properties, 12(1): 252-260, (2009).
• [24] Constenla, D.T., Lozano, J.E., Crapiste, G.H., “Thermophysical properties of clarified apple juice as a function of concentration and temperature”, Journal of Food Science, 54(3): 663-668, (1989).
• [25] Hassan, B.H., Hobani, A.I., “Flow properties of Roselle (Hibiscus sabdariffa L.) extract”, Journal of Food Engineering, 35(4): 459-470, (1998).
• [26] Onwude, D.I., Hashim, N., Janius, R.B., Nawi, N.M., Abdan, K., “Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review”, Comprehensive Review in Food Science Food Safety, 15(3): 599-618, (2016).