Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

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Abstract
Differential scanning calorimetry (DSC) was examined as a potential method for determination of the previous heat treatment of a meat product. Samples of beef (M. longissimus dorsi and M. semimembranosus) were given a known heat treatment using a thermostatically controlled waterbath or the DSC instrument itself. Analysis in the DSC was then carried out over the temperature range 22–97°C at a heating rate of 10°/min. Raw beef was found to produce a three peak thermogram within the temperature range 45–90°C with peak maximum at 55, 66 and 79°C. As heat treatment is applied the peaks gradually disappear and variations in the cooked sample pattern can be related to the previously applied treatment. It appears that both the temperature and duration of heat treatment are important to the degree of denaturation and therefore the thermogram pattern. A promising correlation exists between maximum heat treatment temperature and the onset of denaturation obtained by DSC analysis, whilst the effect of duration of heat treatment is reflected in the area of the thermogram. It appears from the resultant thermograms that it may be possible to obtain an indication of the temperature and possibly duration of the previous heat treatment.