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Determination of the previous maximum temperature of heat‐treated minced meat by near infrared reflectance spectroscopy
Author(s) -
Isaksson Tomas,
Ellekjær Marit H R,
Hildrum Kjell I
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740490314
Subject(s) - near infrared reflectance spectroscopy , reflectivity , food science , near infrared spectroscopy , chemistry , infrared , analytical chemistry (journal) , chromatography , biology , optics , physics , neuroscience
Determination of the heat treatment given to minced meat has been explored on a preliminary basis by near infrared reflectance (NIR) analysis. Minced meat samples from beef were heated at five different temperatures from 50 to 95°C. Correlating NIR‐determined temperatures ranging against actual laboratory treatment temperatures gave correlation coefficients of 0.987 for ‘wet’ meat and 0.992 for freeze dried meat samples. The minimum root mean square of determination errors obtained were 3.9°C for ‘wet’ meat and 2.5°C for freeze dried meat samples.