Abstract
ABSTRACTNMR spectroscopy is used to determine fat content and internal temperature of hamburger, pork sausage, and various cuts of chicken during cooking. The temperature is determined by the frequency difference of the water and fat lines within the NMR spectrum. This method is more accurate than the absolute measurement of either peak alone. Furthermore, because the measurement relies on a frequency difference, precise control of the magnetic field is unnecessary. The hamburger and sausage data indicate an accuracy of ± 1C. The temperature accuracy for chicken is ± 5C. The difference in accuracy is due to the lower fat content of chicken. Chicken bone marrow, however, has a high fat content which could be used to measure its temperature. The speed and accuracy of this technique admits the possibility of using NMR spectroscopy on the process line to determine when these cuts of meat are sufficiently cooked and thus safe.
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