Sammendrag
A novel system for online measurement of core temperature in processed meat products is presented. The system allows near infrared (NIR) light to interact with the product to a depth of up to 2cm using noncontact optics. Two possible meat products were investigated; hot dog and pâté. Both were tested after cooking and chilling. RMSECVs of less than 1.75ºC were obtained for all models and the cooking model for the pâté was tested on 2 different data sets, measured on pâté from a different batch, on a different day and under different conditions to test robustness. The pâté in the test sets was from a different batch and RMSEPS of 1.38ºC and 3.3ºC were obtained for these.pâté. Both were tested after cooking and chilling. RMSECVs of less than 1.75ºC were obtained for all models and the cooking model for the pâté was tested on 2 different data sets, measured on pâté from a different batch, on a different day and under different conditions to test robustness. The pâté in the test sets was from a different batch and RMSEPS of 1.38ºC and 3.3ºC were obtained for these.