Non-conventional methods for determination of the heating endpoint temperature of thermally processed meat and poultry meat products
1998
Duda, Z. (Agricultural University of Wroclaw, Wroclaw (Poland). Department of Animal Origin Food Technology)
Most methods developed till now to determine meat and meat products maximum core endpoint temperature is based on evaluation of the residual activity of numerous enzymes, like: lactate dehydrogenase, catalase, triose phosphate isomerase, pyruvate kinase and/or creatine phosphokinase, catalase etc. Coagulation test of proteinaceus substances is still in use as a standard reference method. Several physical methods were recently developed: colour physical parameters determination, reflectance spectroscopy at 400-2500 nm measurement, differential scanning calorimetry etc. Determination of furosine, cooked meat volatiles determined by gas chromatography of furosine, cooked meat volatiles determined by gas chromatography and electrophoretic techniques are also discussed. Still, appart from the present achievements, the main target is the development of a method, which can accurately determine the endpoint temperature in the temperature range from 67.8 deg C to 70.0 deg C within +/- 0.5 deg C.
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