Evaluating Previous Thermal Treatment of Chicken Patties by Visible/Near-Infrared Spectroscopy

Authors

  • H. CHEN,

    1. Authors Chen and Marks are with the Dept. of Biological & Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Address inquiries to Dr. B.P. Marks, 203 Engineering Hall, Biological & Agricultural Engineering Dept., Univ. of Arkansas, Fayetteville, AR 72701.
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  • B.P. MARKS

    1. Authors Chen and Marks are with the Dept. of Biological & Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Address inquiries to Dr. B.P. Marks, 203 Engineering Hall, Biological & Agricultural Engineering Dept., Univ. of Arkansas, Fayetteville, AR 72701.
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  • This project was supported by a grant from the Arkansas Science and Technology Authority. We acknowledge Tyson Foods, Inc. for the chicken patties used in the project.

ABSTRACT

Cooking history at the center point in chicken patties was quantified in terms of both time-temperature integrated indices (C and F) and endpoint temperature (Tmax). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibrations for the indices of thermal history than did transmittance. Three reflectance wavelength ranges, visible (400 to 700 nm), near-infrared (1100 to 2500 nm), and visible/near-infrared (400 to 2500 nm), were evaluated, and visible/near-infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log10(min) for log10C, 0.25 log10(min) for log10F, and 2.54°C for Tmax on an independent validation sample set.

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