Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

Berhe, Daniel T.; Lawaetz, Anders J.; Engelsen, Søren B.; Hviid, M.; Lametsch, René

doi:10.1016/j.foodcont.2014.12.011

Cited by 41 publications

(16 citation statements)

References 30 publications

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“…22 Rheological changes and the interactions of egg albumen and whey protein during the gelation process were tracked with FT-Raman spectroscopy using phenylalanine (1004 cm À1 ) as an internal standard. 25 Lim et al, studied gelation of phenol extracted protein fractions from nonacclimated (NA) and cold-acclimated (CA) winter rye leaf tissue aer repeated freeze-thaw treatments. As a result, an increment was observed for the Raman intensity of b-sheet structures in the amide III region, while the intensities decreased for helical structures.…”

Section: Proteinsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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Section: Proteinsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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“…Predictions of cooking temperature (R 2 = 0.96), cooking time (R 2 = 0.78), and cooking loss (R 2 = 0.82) were successfully carried out using the Raman spectra. The same research group successfully used Raman spectroscopy to predict the endpoint temperature in pork meat cooked at temperatures ranging from 50 to 80°C for 2 h (Berhe et al 2015). A squared correlation coefficient of R 2 = 0.98 and a prediction error of less than 1.7°C were obtained.…”

Section: Raman Spectroscopymentioning

confidence: 99%

“…Figure 2 shows that from the year 2010, there has been a significant increase in the number of publications that report on the use of spectroscopic techniques for monitoring thermal treatments in foods of animal origin, especially meat and meat products. These include infrared-based spectroscopic techniques (González-Mohino et al 2018;Ma et al 2019;Perez-Palacios et al 2019;Wold et al 2020), nuclear magnetic resonance (NMR) (Han et al 2019a;Sun et al 2017), Raman spectroscopy (Berhe et al 2015;Miyaoka et al 2020), and fluorescence spectroscopy (Sahar et al 2016;Mitra et al 2018). However, to the best of our knowledge, there is still an obvious gap in the literature since no review has been published yet on this topic.…”

Section: Introductionmentioning

confidence: 99%

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Hassoun

Aït‐Kaddour

Sahar

et al. 2020

Food Bioprocess Technol

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Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.

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“…This spectral fingerprint of metabolism marker substances allows distinguishing different qualities and quality deviations such as the PSE (pale, soft, and exudative) state of meat already at an early stage 42. The drip loss 43–45, shear force 44, cooking loss, and even the endpoint temperature (EPT) [45) after heat treatment are measurable from the Raman spectra 46. The accuracy of this spectroscopic method is comparable to the error of the classical reference measurement.…”

Section: Raman Spectroscopymentioning

confidence: 99%

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

et al. 2016

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The food industry is the fourth largest industrial sector in Germany. The eagerness for innovation is classified as low. The food industry faces significantly larger challenges compared to the chemical industry since the demands of raw materials on processing are higher and more complex. In this contribution, the characteristics of food manufacturing are presented. The potential of optical process analyzers based on NIR, fluorescence, and Raman spectroscopy as well as on digital image analysis is demonstrated. These process analyzers can provide important information on raw materials, intermediate and end products, and improve the automation grade of production processes.

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Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

Cited by 41 publications

References 30 publications

Dispersive and FT-Raman spectroscopic methods in food analysis

Dispersive and FT-Raman spectroscopic methods in food analysis

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

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