Science and technology partnership: application of computational fluid dynamics to predict the turkey meat protein denaturation process in the context of a healthy diet for children and adolescents

In the current era marked by increased consumer awareness and advancements in food technology, the quality of turkey meat has emerged as a focal point, particularly in promoting healthy diets for children and adolescents. As parents seek nutritious and appealing food options for younger consumers, understanding protein denaturation becomes critical for enhancing meat texture, juiciness, and overall sensory experience. This study explores the application of Computational Fluid Dynamics to predict and optimize the denaturation of turkey meat proteins during thermal processing. By utilizing CFD, this research models heat and mass transfer dynamics involved in cooking turkey meat, providing insights that can optimize cooking conditions to preserve nutritional value while improving sensory qualities. The results indicated optimal thermal treatment conditions—161.28°C, 60.31% air humidity, and 17.58 rpm fan speed. Laboratory validations confirmed that the predicted denaturation of myosin and actin aligned closely with experimental results, underscoring the efficacy of CFD as a predictive tool. However, a notable discrepancy was observed in collagen denaturation, suggesting areas for further refinement in modeling. Overall, this work illustrates the potential of CFD in food science, enabling the development of high-quality, safe, and sustainable turkey meat products that fulfill the nutritional needs of children and adolescents.