Color-Changing Indicator to Monitor the Time-Temperature History during Cooking of Meats

Development of a time-temperature integrator based on color changes produced by the chemical reaction between reducing sugars (i.e. fructose, glucose, lactose) and 1-lysine (Maillard's reaction), is described. The indicator is particularly suitable to provide an objective method for confirming that a given temperature in the inner part of a meat product cooked in water in hermetically sealed packages, was achieved. This is needed to ascertain inactivation of the foot and mouth disease (FMD) virus and is required for meat imported from countries in which the FMD virus is present. The indicator is placed at the surface of the meat package and will avoid the need of opening the package for inspection.