Prediction of process lethality through measurement of Maillard-generated chemical markers

Direct measurement of time-temperature exposure of the center of particulate foods is often impractical to establish. Currently, foods are overheated to ensure sterility when their process lethality is difficult to estimate. Indirect measurements using chemical markers can overcome these difficulties. A novel approach that correlates marker yields to process lethality, rather than to microbial destruction, was developed. This was achieved through controlled heating of the sample at various time intervals to further induce marker formation and calculate the lethality values. When the data were plotted as marker yield against lethality and were subsequently extrapolated, the x- and y-axes intercepts yielded information regarding the original process lethality and initial marker yield.