Method for determining the heat treatment on meat
- researcher's name
But the conventional method is biochemical SDS-PAGE, which takes a lot of time and effort.
・ Prevention of domestic animal infectious diseases.
- Chicken meat and a portable Raman spectrometer
- Fig 1: Raman spectrum of chicken meat, which shows amide I band at around 1660cm-1 corresponding to proteins.
- Fig 2: Raman spectra of chicken meat heated at different temperatures (45-90℃ , for 1 min)
- Fig 3: Change of peak position of amide I due to heat temperature.
HOSOKAWA, Masahito Part-time Lecturer (Research Council (Research Organization) Institute for Nanoscience ＆ Nanotechnology) , ANDO, Masahiro Junior Researcher (retired)