NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

“…The temperature at which dimensional change intensified obtained in this work was in agree with Micklandery, Peshlovy, Purslow, and Engelseny (2002) and Palka and Daun (1999) which reported a range between 50 and 60 C for shrinkage parallel to the myofibrils and collagen denaturation and with Bendall and Restall (1983) which reported that shrinkage begins when the outer part of the meat reached 64e65 C. Roast beef SHP locations showed the same trend of the pork loin samples: a significant dimensional change began after the 40% of the total cooking time (Fig. 5B).…”

Detection and quantification of milk adulteration using time domain nuclear magnetic resonance (TD-NMR)

“…One of the most reported applications of 1 H TD-NMR in food science has focused in the meat analysis. This technique was suggested as an alternative method for determination of water-holding capacity (WHC) [2][3][4] and the physical changes during the conversion of muscle into meat [5], cooking [6] and freezing storage [7]. 1 H TD-NMR has been also demonstrated to be a powerful technique for quality control of milk [8], cheese [9], honey [10], potato [11], oil [12], intact fruits [13,14], and sauces [15], as it provides important information about sensory attributes, food texture and ripening status, in a completely non-invasive way.…”

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

“…Basically, there are three major transition temperatures during cooking of porcine meat: around 56, 65 and 79 C which can be ascribed to denaturation of myosin, sarcoplasmic proteins and connective tissues and actin, respectively (Xiong, Brekke, & Leung, 1987). In brief, the myosin transverse shrinkage has on-set at 42 C but continues in rate and amount at higher temperatures, at approximately 57 C a parallel myosin shrinkage and onset of collagen denaturation and at approximately 65 C the major longitudinal myofibrilar contraction occur (Micklander, Peshlov, Purslow, & Engelsen, 2002). A transition at approximately 79 C is related to actin denaturation and possibly further gelatinization of collagen.…”