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Emissivity for breaded chicken nugget was measured at different cooking and cooling conditions. Measurements were conducted with a calibrated microbolometer camera responsive to infrared light radiation between 7.5 and 13 m. The results showed that there was no significant difference for chicken nuggets at the higher temperature range from 55 to 95 oC, as well as for the cooling process from 55 to 75 oC . The data also showed that there was no significant difference in the emissivity between the coating surface and the meat at temperatures above 65 oC. These findings enhance the potential of IR technology to be used in the post-cooking process because no further emissivity adjustment needs to be made in the camera setting. However, care should be taken at temperatures lower than 55 oC.