Modeling Color and Chemical Changes in Pork Loin During Controlled Roasting: Browning in Focus

ABSTRACT This study evaluated the influence of roasting conditions on the physical and chemical changes in pork loin, with emphasis on the relationship between color development, crust formation, and heat and mass transfer under controlled oven conditions. Uniform heat transfer allowed precise monitoring of temperature profiles, moisture loss, color parameters ( L* , a* , b* , browning index, Δ E* ), and crust thickness. Indicators of lipid oxidation, protein oxidation, and Maillard reaction progression were also assessed as a function of roasting temperature. Increasing process temperature reduced crust moisture, promoting crust thickening and surface darkening. Color evolution correlated with crust temperature, evidencing melanoidin formation alongside lipid and protein oxidation. Fourier transform infrared spectra of the crust and UV–visible analysis of extracted pigments confirmed the presence of browning compounds, with characteristic absorption bands indicating protein aggregation and advanced Maillard reaction products. This study accurately described the relationship between color, temperature, and moisture in the crust, highlighting the importance of roasting conditions in browning compound formation. These findings contribute to a better understanding of the mechanisms underlying surface browning and crust development in meat products. The results provide valuable insights for optimizing cooking and industrial roasting processes, enabling more accurate prediction and control of color evolution and crust properties. Applying the developed mathematical models can support technological advances in oven cavity design and process automation, improving roasting efficiency, ensuring consistent product quality, and minimizing the formation of undesirable compounds. Overall, this research offers practical strategies to enhance the technological, sensory, and safety attributes of roasted meat products.