ASSESSMENT OF MAXIMUM COOKING TEMPERATURES OF PREVIOUSLY HEAT-TREATED BEEF .2. DIFFERENTIAL SCANNING CALORIMETRY

被引：16

作者：

ELLEKJAER, MR

机构：

[1] Norwegian Food Research Institute, Ås

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 60卷 / 02期

关键词：

BEEF; M-LONGISSIMUS-DORSI; HEAT TREATMENT; DETERMINATION; DIFFERENTIAL SCANNING CALORIMETRY; MULTIPLICATIVE SIGNAL CORRECTION; PRINCIPAL COMPONENT REGRESSION; PARTIAL LEAST SQUARE REGRESSION;

D O I：

10.1002/jsfa.2740600215

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Differential scanning calorimetry (DSC) was studied as a potential method for the determination of the previous heat treatment of beef. Samples of beef (M longissimus dorsi) from eight bulls were heat treated at nine different temperatures between 50 and 85-degrees-C and subsequently analysed by DSC. The DSC method was able to determine the previous heat treatment temperature of the beef samples with a prediction error of 0.6-degrees-C in the temperature range 50-72-degrees-C, when multivariate analysis of the full DSC-thermograms was used. This indicates that DSC has potential applicability as a regulatory method to assess the maximum cooking temperature of previously heat treated beef.

引用

页码：255 / 261

页数：7

共 19 条

[1] DETERMINATION OF SODIUM-CHLORIDE IN MEAT BY NEAR-INFRARED DIFFUSE REFLECTANCE SPECTROSCOPY [J].