Determination of Endopoint Temperatures in Previously Heat Treated Beef using Reflectance Spectroscopy

摘要

Heat processing endpoint temperature affects several quality parameters of meat. The present paper focuses on suing near-infrared and visual light reflectance spectroscopy at 400-2500 nm to determine the endpoint temperature in previously heated ground beef. Glass fibre filters with beef juice centrifuged from m. longissimus lumborum were used as Samples for the technique Dry Extract spectroscopy by Infrared reflection (DESIR).