Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics

Abstract

The article proposes using Computational Fluid Dynamics to predict protein denaturation and weight loss in pork loin samples during baking. The optimal conditions of heat treatment were determined to be at 181.55℃, 20% humidity, and a fan speed of 639.18 rpm. Following this process, the denaturation of various pork loin proteins was measured, and the weight loss was determined to be 12.21 ± 0.89%. In the laboratory study at the verification stage, it was found that myosin and actin denaturation and body weight loss did not differ significantly from the values predicted on the basis of the response surface model developed using simulation data. However, the degree of sarcoplasmic protein denaturation observed in the laboratory was lower than the model's predictions, while collagen denaturation was higher. The study suggests that computational fluid dynamics can be a useful tool for predicting protein denaturation and weight loss in pork loin samples and could improve product quality and consistency in the food industry.