+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Color-Changing Indicator to Monitor the Time-Temperature History during Cooking of Meats

Color-Changing Indicator to Monitor the Time-Temperature History during Cooking of Meats

Journal of Food Protection 51(7): 542-546

Development of a time-temperature integrator based on color changes produced by the chemical reaction between reducing sugars (i.e. fructose, glucose, lactose) and 1-lysine (Maillard's reaction), is described. The indicator is particularly suitable to provide an objective method for confirming that a given temperature in the inner part of a meat product cooked in water in hermetically sealed packages, was achieved. This is needed to ascertain inactivation of the foot and mouth disease (FMD) virus and is required for meat imported from countries in which the FMD virus is present. The indicator is placed at the surface of the meat package and will avoid the need of opening the package for inspection.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 066696879

Download citation: RISBibTeXText

PMID: 30991593

Related references

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. Food Control 23: 412-418, 2012

A color detector for an integrating time-temperature indicator. American Society of Agricultural Engineers Microfiche collection: (fiche no 87-6058), 1987

Soaking and cooking parameters of tepary beans effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists. Qualitas Plantarum Plant Foods for Human Nutrition 36(4): 295-308, 1987

Pink color development in turkey meat as affected by nicotinamide, cooking temperature, chilling rate, and storage time. Journal Of Food Science. 59(6): 1283-1285, 1994

Variability in color, cooking times, and internal temperature of beef patties under controlled cooking conditions. Journal of Food Protection 59(9): 969-975, 1996

Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. Meat Science 77(4): 520-528, 2007

Irradiated meats, II. Effects of cooking, storage temperature, and broth pack on palatability. Jour Amer Dietetic Assoc 41(1): 25-28, 1962

II. Effects of cooking, storage temperature, and broth pack on palatability. Irradiated meats. Journal of the American Dietetic Association 41: 25-28, 1962

Clostridium difficile survives minimal temperature recommended for cooking ground meats. Anaerobe 16(5): 540-542, 2010

Variation in cooking time, internal endpoint temperature and internal cooked color of ground beef patties. Journal of Animal Science 71(Suppl. 1): 151, 1993

Temperature dependent formation of heterocyclic aromatic amine mutagens/carcinogens during the cooking of meats. Abstracts of Papers American Chemical Society 209(1-2): AGFD 136, 1995

Internal end temperature and survival of bacteria on meats with and without a polyvinylidene chloride wrap during microwave cooking. Journal of food science 49(3): 972-974, 1984

Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties. Journal of food science 71(3): C216-C221, 2006

Effect of Color Temperature on Color Scale Test Patterns in Medical Liquid-crystal Display Monitor. Nihon Hoshasen Gijutsu Gakkai Zasshi 74(6): 546-555, 2018

Impact of cooking conditions on the properties of rice: Combined temperature and cooking time. International Journal of Biological Macromolecules 117: 87-94, 2018