Abstract
A focal planar array infrared camera was used to measure emissivity in the 3.4 to 5.0- µm spectral range for cooked samples of three types of chicken meat and for raw, uncured chicken breast. Emissivity was measured during cooking as a function of cooking time, and during the cooling-down process immediately after cooking. In the measurements during cooking, there was a significant difference between emissivity of raw and well-cooked chicken breast meat. In the measurements after cooking, emissivity of the different types of chicken meat remained constant during the cooling process. The procedure presented for emissivity measurements provided consistent results for seasoned and uncured samples, and can be used for emissivity measurements in other food products.
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