Cooking loss and Kramer shear properties (yield force, yield deformation, and yield energy) of chicken patties were measured after various degrees of cooking. Cooking loss and yield deformation were related (R=0.91 and ‐0.76, respectively) to the integrated time‐temperature history. In contrast, yield force and energy were well related (R=0.85 and 0.84, respectively) to endpoint temperature. Visible/near‐infrared (NIR) calibrations were developed and validated for the physical characteristics. Among the tested properties, visible/NIR spectroscopy was most accurate in predicting cooking loss and yield force. Standard errors of prediction were 7.9 and 8.2% of the corresponding property range among samples.
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Chen et al. (1998) studied this question.
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