Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat
Silvia Grassi, Antonio Jiménez, Jorge Ruiz, Alberto González‐Mohíno
Abstract
This study aimed to gain a deeper understanding of the ice crystal formation during the superchilling process (SC) of meat by using non-destructive methods. Ultrasound inspection was performed considering the ultrasonic pulse velocity (UPV), while Near Infrared Spectroscopy (NIR) measurements were carried out with a spectral range of 950–1650 nm. Signals from both methodologies were periodically taken during the controlled freezing of 8 beef cubic samples of (6 cm3). Obtained results revealed that both methods have the ability to detect the ice crystal formation during the SC process, and particularly during the period of thermal arrest. Hence, these results evidence that ultrasound inspection and NIR, combined with Multivariate Statistical Process Control charts, could be implemented as quality control procedures during the SC process of muscle foods, allowing a more accurate control of the process and thus, minimizing the potential deleterious effects of ice crystals formation in meat.