Rapid inspection method for investigating the heat processing conditions employed for chicken meat using Raman spectroscopy.

In Japan, the imports of meat products have been increasing every year. Heat processing of meat is the current standard method for ensuring domestic animal health, particularly in case of meat products from areas where infectious diseases are known to have occurred in domestic animals. The Animal Quarantine Service needs to establish a method that detects the temperature at which the meat has been heat-processed (endpoint temperature) to ensure that the standard protocol is followed at the production location. Here, we developed a Raman spectroscopy and multivariate statistics (viz. multivariate curve resolution (MCR))-based simple and rapid method for accurately estimating the end point temperature. We showed that the temperature-dependent secondary structure modification of proteins can serve as an accurate indicator of the temperature of heat processing. This methodology can be easily automated for effective utilization by someone who is not an expert in spectroscopy. We envisage a wider application of this method in food analysis, although the present research investigated the application of this method in chicken meat heat processing analysis.