RESUMO
The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R2 coefficients (0.98-0.99). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R 2 = 0.83) and log-logistic (R 2 = 0.84) models as well as ANN (R 2 = 0.99) model can predict TBARS changes in raw ground pork meat during storage.
