Chemical equilibrium of minced turkey meat in organic acid solutions

Goli Thierry, Abi Nakhoul Pierre, Zakhia-Rozis Nadine, Trystram Gilles, Bohuon Philippe. 2007. Chemical equilibrium of minced turkey meat in organic acid solutions. Meat Science, 75 : pp. 308-324.

Journal article ; Article de revue à facteur d'impact
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Abstract : The distribution of acid (HA), anions (A-), free protons (H3O+) and bound protons (Hb), in homogenized turkey meat was evaluated at various meat/water mass ratios of (1/4-1/10) during titration with acetic acid (0.25 N) or lactic acid (0.2 N). Hb concentration was determined by titration with hydrochloric acid (0.075 N) and a correlation for [Hb] = f(pH) was proposed. A procedure was used to calculate the fractions of the various species in equilibrium, starting from an initial acid concentration in a meat/water system and assuming the accuracy of the pKa value of the pure weak acids despite the chemical complexity of meat. Calculated results were in very good agreement (±0.15) with experimental pH values, whatever the acid, meat batch or meat/water mass ratios used. Less than 1% of the total protons were free (H3O+) and determined the meat pH.© 2006 Elsevier Ltd All rights reserved.

Mots-clés Agrovoc : Dindon, Acide acétique, Acide lactique, Équilibre acidobasique, Capacité tampon, Marinage, Immersion, Acide organique, Viande hachée

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Goli Thierry, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Abi Nakhoul Pierre, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Zakhia-Rozis Nadine, CIRAD-AMIS-UMR IATE (FRA)
  • Trystram Gilles, ENSIA (FRA)
  • Bohuon Philippe, CIRAD-FLHOR-UPR Qualité des aliments (FRA)

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