How combined models can be used to predict the quality of processed foods

In literature experimental results on the transformation of meat products are often contradictory or difficult to compare from one case to another. This is because they have been obtained in different equipment. Moreover, they are often a lack of data to predict the effect of new process conditions on the evolution of the quality of process foods. Mathematical modelling which combines transfers phenomena to chemical reactions is appropriate to respond to this situation. This approach is applied here on two types of processes: meat cooking and the dry-curing of ham. It illustrates how combined modelling can be used to find out the best scenarios to obtain a targeted food quality.