Detection of Endpoint Temperature of Pork, Beef and Mutton by Near-infrared Spectroscopy

Endpoint temperature(EPT) of heat treated meat products is a determinant factor to control food-borne illness, which has been determined using different methods. However, common to those techniques are that they are time consuming, destructive and labour intensive. The purpose of this experiment is to verify the feasibility of using Near-infrared spectroscopy to detect the EPT, in the hope of providing theoretical foundation for EPT detect during the actual production and circulation. A calibration model was established based on the data of the spectral set by Near-infrared spectroscopy combined with partial least squares(PLS). Then the effectiveness of which was tested through the samples which have known heated EPT. The principal component of the pork, beef and mutton was 12, 10 and 13 respective ascertained by cross-validation mean square error(RMSECV), the minimum value of which was 2.57%, 1.98% and 0.89% respective; the correlation coefficient(r) of calibration models were 0.9808, 0.9872 and 0.9892 respective. From the inspection result we can see that, there was a close relationship between the actual heating temperature and the temperature predicted by the calibration model. Of which the correlation coefficient(r) was 0.9940 for pork, 0.9968 for beef and 0.9915 for mutton; the prediction mean square error(RMSEP) was 4.03%, 3.86% and 3.57% respective; the prediction standard deviation was 1.06, 0.92 and 1.49 respective. Therefore, near-infrared spectroscopy could be used to predict the EPT of meat samples. © 2017, Editorial Office of Journal of CIFST. All right reserved.