VISIBLE NEAR-INFRARED SPECTROSCOPY FOR PHYSICAL CHARACTERISTICS OF COOKED CHICKEN PATTIES/

Cooking loss and Kramer shear properties (yield force, yield deformati on, and yield energy) of chicken patties were measured after various d egrees of cooking. Cooking loss and yield deformation were related (R= 0.91 and -0.76, respectively) to the integrated time-temperature histo ry. In contrast, yield force and energy were well related (R=0.85 and 0.84, respectively) to endpoint temperature. Visible/near-infrared (NI R) calibrations were developed and validated for the physical characte ristics. Among the tested properties, visible/NIR spectroscopy was mos t accurate in predicting cooking loss and yield force. Standard errors of prediction were 7.9 and 8.2% of the corresponding property range a mong samples.