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Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.
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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.
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GILL, C. O., J. DEVOS, M. BADONI, and X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions." Journal of Food Protection 79, no. 2 (February 1, 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.
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ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.
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Parvin, Rashida, Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, and Han-Sul Yang. "Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs." Antioxidants 9, no. 8 (July 27, 2020): 670. http://dx.doi.org/10.3390/antiox9080670.
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The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.
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Danowska-Oziewicz, M., M. Karpińska-Tymoszczyk, J. Borowski, I. Białobrzewski, and P. Zapotoczny. "The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat." Food Science and Technology International 15, no. 4 (August 2009): 345–56. http://dx.doi.org/10.1177/1082013209346580.
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The effect of cooking on the quality of turkey meat heated by steam at different temperatures and saturation levels, and then vacuum stored at 3 °C for 28 days, was studied. The smallest cooking loss was observed in meat cooked at 220 °C and when the highest air steam saturation was applied. The rate of lipid oxidation as a result of cooking and storage was the lowest in sample cooked at 180 °C and in meat heated by 20% steam, and additionally during storage in sample treated with 0% steam. The higher cooking temperature was applied, the more intensive hydrolytic process took place in fat. Heating at 180 °C and in hot air with 0%, 70%, and 90% steam resulted in a more intensive hydrolytic process in meat during storage than other cooking parameters. The oxidation rate of -SH groups was higher in sample heated by 90% steam than the ones by 20%, 50%, and 70% steam. The use of steam saturation over 20% caused a decrease in mono-unsaturated fatty acids and an increase in saturated fatty acids content. Meat cooked at 220 °C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.
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Aslanova, M. A., O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, and N. E. Soldatova. "The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products." Theory and practice of meat processing 8, no. 2 (July 8, 2023): 74–84. http://dx.doi.org/10.21323/2414-438x-2023-8-2-74-84.
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In this study the influence of heat treatment type on the change in the fatty acid composition, indices and parameters of fat oxidation, the level of heterocyclic amines formation in the chopped poultry ready-to-eat products enriched with ω‑3 fatty acids and an antioxidant complex were studied. The composition of ingredients and recipes of ready-to-eat products are developed with consideration of the medical and biological requirements for the diets of oncological patients. These ready-to-eat products feature some antioxidant substances in their composition that can bind free radicals, and provide for a reduction in the risk of carcinogens formation during the manufacturing process. The heat treatment was run in several ways, also called as modes — cooking in a microwave oven (MW), cooking in a convection oven in the “convection” mode with preliminary short-term roasting, steam cooking. For comparison, the conventional, i. e. not enriched food sample was used as a control one. The introduction of ω‑3 fatty acids into the food formulation made it possible to change the fatty acid composition towards increasing the proportion of polyunsaturated fatty acids (PUFAs). It was found that the profile of fatty acids was influenced by both the ingredients of the product and the type of its heat treatment. The joint use of a PUFA source and a complex of antioxidants made it possible to obtain a ready-to-eat product with a high level of ω‑3; and to ensure the ratio of ω‑6 group acids: ω‑3 ratio amounts to 1–2:1. Heat treatment of enriched semi-finished products by microwave cooking and by steam cooking showed a lesser effect on the change in the content and composition of polyunsaturated fatty acids — the loss of fatty acids was 1.2% and 2.8%, respectively, while in the “convection” cooking mode with preliminary roasting this loss was equal to 3.5%. It was found that the antioxidant complex in the composition of the food product and gentle heat treatment methods cause less lipid peroxidation and the formation of carcinogenic heterocyclic aromatic amines (HAA) during the food manufacturing process.
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PRADHAN, ABANI K., YANBIN LI, JOHN A. MARCY, MICHAEL G. JOHNSON, and MARK L. TAMPLIN. "Pathogen Kinetics and Heat and Mass Transfer–Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing." Journal of Food Protection 70, no. 3 (March 1, 2007): 607–15. http://dx.doi.org/10.4315/0362-028x-70.3.607.
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The increasing demand of ready-to-eat poultry products has led to serious concerns over product safety, and more emphasis has been placed on thorough cooking of products. In this study, processing conditions and thermal inactivation of Listeria innocua in chicken breast meats were evaluated during convection cooking in a pilot-plant scale air-steam impingement oven. A predictive model was developed by integrating heat and mass transfer models with a pathogen kinetics model to predict temperature, water content, product yield, and bacterial inactivation during air-steam impingement cooking. Skinless boneless chicken breasts were cooked at oven air temperatures of 177 and 200°C for 2 to 10 min at a humidity of 70 to 75% (moisture by volume) and an air velocity of 1 m/s at the exit of the nozzles. The reduction in Listeria in chicken breasts after 2 to 5 min of cooking was from 0.3 to 1.4 log CFU/g and from 0.8 to 1.8 log CFU/g at 177 and 200°C, respectively. After cooking for 10 min at both temperatures, no survivors were detected in any of the cooked chicken breasts from an initial bacterial concentration of 106 CFU/g. The standard errors of prediction for the endpoint center temperatures after 2 to 10 min of cooking were 2.8 and 3.0°C for air temperatures of 177 and 200°C, respectively. At 177 and 200°C, the median relative errors of prediction for water content were 2.5 and 3.7% and those for product yield were 5.4 and 8.4%, respectively. The developed model can be used as a tool to assist in evaluating thermal processing schedules for poultry products cooked in an air-steam impingement oven.
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Więk, Adam, Wacław Mozolewski, Sylwester Rybaczek, and Monika Modzelewska-Kapituła. "The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used." Applied Sciences 14, no. 8 (April 22, 2024): 3508. http://dx.doi.org/10.3390/app14083508.
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This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of texture and colour parameters and the content of histidine dipeptide anserine. The research material consisted of breast muscles without skin, heated using the sous vide (SV) method at 65 °C for 4 h and 10 h and in a convection–steam oven (OV) in a steam environment at 80 °C and 90 °C (to obtain the final temperature of 65 °C in the geometric centre of meat pieces). Extending the heating time using the SV method and increasing the temperature in OV resulted in increased hardness, cohesiveness and chewiness. The use of heat treatment resulted in a significant reduction in the initial anserine content. A greater anserine reduction was found in SV samples compared to OV. The SV processing time did not significantly differentiate the dipeptide content, nor did the temperature used in OV processing. Pectoral muscles heated using the sous vide method were characterised by higher values of the parameters L* and b* and the hue angle (h) compared to OV processing, in which the value of the a* parameter was higher. The low-temperature processing methods (SV 65 °C/4 h and OV 80 °C) of goose breast meat allowed for obtaining products with similar textural characteristics: hardness, adhesiveness, elasticity and chewiness.
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Obuz, E., Larry E. Erickson, Melvin C. Hunt, T. J. Herald, and Michael E. Dikeman. "Modeling of cooking strip loin and outside round steaks in a forced-air convection oven." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 2003): 5–8. http://dx.doi.org/10.4148/2378-5977.1664.
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Danowska-Oziewicz, Marzena, Mirosława Karpińska-Tymoszczyk, and Jerzy Borowski. "The effect of cooking in a steam-convection oven on the quality of selected dishes." Journal of Foodservice 18, no. 5 (October 28, 2007): 187–97. http://dx.doi.org/10.1111/j.1745-4506.2007.00065.x.
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Blikra, Marthe J., Dagbjørn Skipnes, and Aberham H. Feyissa. "Model for heat and mass transport during cooking of cod loin in a convection oven." Food Control 102 (August 2019): 29–37. http://dx.doi.org/10.1016/j.foodcont.2019.03.001.
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Isleroglu, Hilal, Tansel Kemerli, Özgül Özdestan, Ali Üren, and Figen Kaymak-Ertekin. "Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens." Poultry Science 93, no. 9 (September 2014): 2296–303. http://dx.doi.org/10.3382/ps.2013-03552.
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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, HARSHAVARDHAN THIPPAREDDI, and JOHN B. LUCHANSKY. "Fate of Escherichia coli O157:H7 in Mechanically Tenderized Beef Prime Rib following Searing, Cooking, and Holding under Commercial Conditions†." Journal of Food Protection 76, no. 3 (March 1, 2013): 405–12. http://dx.doi.org/10.4315/0362-028x.jfp-12-387.
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We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and 71.1°C before being placed in a commercial holding oven maintained at 60.0°C for up to 8 h. After searing, ECOH levels decreased by ca. 1.0 log CFU/g. Following cooking to internal temperatures of 37.8 to 71.1°C, pathogen levels decreased by an additional ca. 2.7 to 4.0 log CFU/g. After cooking to 37.8, 48.9, or 60.0°C and then warm holding at 60.0°C for 2 h, pathogen levels increased by ca. 0.2 to 0.7 log CFU/g. However, for prime rib cooked to 37.8°C, pathogen levels remained relatively unchanged over the next 6 h of warm holding, whereas for those cooked to 48.9 or 60.0°C pathogen levels decreased by ca. 0.3 to 0.7 log CFU/g over the next 6 h of warm holding. In contrast, after cooking prime rib to 71.1°C and holding for up to 8 h at 60.0°C, ECOH levels decreased by an additional ca. 0.5 log CFU/g. Our results demonstrated that to achieve a 5.0-log reduction of ECOH in blade tenderized prime rib, it would be necessary to sear at 260°C for 15 min, cook prime rib to internal temperatures of 48.9, 60.0, or 71.1°C, and then hold at 60.0°C for at least 8 h.
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BRESLIN, T. J., M. I. TENORIO-BERNAL, B. P. MARKS, A. M. BOOREN, E. T. RYSER, and N. O. HALL. "Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven." Journal of Food Protection 77, no. 11 (November 1, 2014): 1897–903. http://dx.doi.org/10.4315/0362-028x.jfp-14-035.
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Sublethal heating can increase subsequent thermal resistance of bacteria, which may compromise the validity of thermal process validations for slow-roasted meats. Therefore, this research evaluated the accuracy of a traditional log-linear inactivation model, developed via prior laboratory-scale isothermal tests, and a novel path-dependent model accounting for sublethal injury, applied to pilot-scale slow cooking of whole-muscle roasts. Irradiated turkey breasts, beef rounds, and pork loins were inoculated with an eight-serovar Salmonella cocktail via vacuum tumble marination in a salt-phosphate marinade. The resulting initial Salmonella population in the geometric center (core) was 7.0, 6.3, and 6.3 log CFU/g for turkey, beef, and pork, respectively. Seven different cooking schedules representing industry practices were evaluated in a pilot-scale, moist-air convection oven. Core temperatures recorded during cooking were used to calculate lethality real-time via the log-linear model. The path-dependent model reduced the bias (mean residual) and root mean square error by 4.24 and 4.60 log CFU/g respectively, in turkey; however, the new model did not reduce the prediction error in beef or pork. Overall, results demonstrated that slow-cooked roasts, processed to a computed lethality at or near that required by the regulatory performance standards, as calculated with a state-dependent model, may be underprocessed.
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (July 2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.
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Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "25 Cooking method and muscle type impact volatile compound development in beef steaks." Journal of Animal Science 98, Supplement_2 (November 1, 2020): 22–23. http://dx.doi.org/10.1093/jas/skz397.051.
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Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Steaks were cooked to a medium degree of doneness (71℃) on one of four randomly assigned cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), or salamander broiler (SALA). Volatile compound analysis was conducted using gas chromatography-mass spectrometry with solid phase microextraction. Data were analyzed as a split plot arrangement, with subprimal serving as the whole plot factor and cooking method serving as the subplot factor. The majority of compounds evaluated were impacted by the cooking method main effect (n = 21), followed by the cooking method × muscle interaction (n = 18), and muscle (n = 12). Charbroiler GM steaks produced the greatest amount of methional, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine compared to all other treatments (P < 0.05). Charbroiler and CLAM steaks produced the greatest concentration of methylpyrazine and trimethylpyrazine, as well as Strecker aldehydes (P < 0.05), indicating that more direct applications of heat increased Maillard product production. Steaks cooked using OVEN and SALA produced more lipid oxidation products, such as alkanes, aldehydes, and lipid derived ketones. Gluteus medius and SV steaks produced the greatest concentration of volatile compounds, with SV steaks producing an increased concentration of lipid derived compounds (P < 0.05) and GM steaks producing a greater concentration of Maillard products (P < 0.05). These data indicate that cooking method has a direct impact on the flavor profile produced by steaks.
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LIU, MARTHA NEALE, and BRADFORD W. BERRY. "Variability in Color, Cooking Times, and Internal Temperature of Beef Patties under Controlled Cooking Conditions†." Journal of Food Protection 59, no. 9 (September 1, 1996): 969–75. http://dx.doi.org/10.4315/0362-028x-59.9.969.
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Four studies were performed to document the variability in cooking properties of beef patties when considerable control was exerted on several cooking procedures. Two replications of beef patties produced from the same facility, to the same fat content (10%), and with similar raw materials were panfried to internal temperatures of 68, 71 or 74°C. The second replication required longer (P < 0.05) cooking times to reach designated internal temperatures, appeared less well done and had higher Hunter a* color values than the first replication. Beef patties containing either 10 or 20% fat were used to compare two endpoints of cooking (constant internal temperature, constant cooking time) for two temperatures, 68 and 71°C. Considerable variability was found in degree of doneness for both endpoints of cooking and internal temperatures when constant cooking times were used. Eighteen different formulations of beef patties made with various ingredients were used for evaluating the variability of internal temperatures when cooked for constant times that would reach 71°C or slightly higher. Wide variability in internal temperatures was found for all 18 formulations. Some patties (9.0%) did not reach an internal temperature of 68°C and 1.3% did not reach an internal temperature of 60°C. In evaluating postcooking changes in internal temperature of beef patties cooked by convection oven or panfrying, a 40-s period is available to accurately assess endpoint temperature. The substantial variability in cooking properties observed in these studies clearly demonstrates that mechanisms for controlling cooking properties of patties must be determined.
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PORTO-FETT, ANNA C. S., MICHELLE OLIVER, MARCIAUNA DANIEL, BRADLEY A. SHOYER, LAURA J. STAHLER, LAURA E. SHANE, LAMIN S. KASSAMA, ARMITRA JACKSON-DAVIS, and JOHN B. LUCHANSKY. "Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin–Producing Cells of Escherichia coli in Meatballs." Journal of Food Protection 79, no. 5 (May 1, 2016): 723–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-427.
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ABSTRACT We investigated the effects of deep-frying or oven cooking on inactivation of Shiga toxin–producing cells of Escherichia coli (STEC) in meatballs. Finely ground veal and/or a finely ground beef-pork-veal mixture were inoculated (ca. 6.5 log CFU/g) with an eight-strain, genetically marked cocktail of rifampin-resistant STEC strains (STEC-8; O111:H, O45:H2, O103:H2, O104:H4, O121:H19, O145:NM, O26:H11, and O157:H7). Inoculated meat was mixed with liquid whole eggs and seasoned bread crumbs, shaped by hand into 40-g balls, and stored at −20°C (i.e., frozen) or at 4°C (i.e., fresh) for up to 18 h. Meatballs were deep-fried (canola oil) or baked (convection oven) for up to 9 or 20 min at 176.7°C (350°F), respectively. Cooked and uncooked samples were homogenized and plated onto sorbitol MacConkey agar with rifampin (100 μg/ml) followed by incubation of plates at 37°C for ca. 24 h. Up to four trials and three replications for each treatment for each trial were conducted. Deep-frying fresh meatballs for up to 5.5 min or frozen meatballs for up to 9.0 min resulted in reductions of STEC-8 ranging from ca. 0.7 to ≥6.1 log CFU/g. Likewise, reductions of ca. 0.7 to ≥6.1 log CFU/g were observed for frozen and fresh meatballs that were oven cooked for 7.5 to 20 min. This work provides new information on the effect of prior storage temperature (refrigerated or frozen), as well as subsequent cooking via deep-frying or baking, on inactivation of STEC-8 in meatballs prepared with beef, pork, and/or veal. These results will help establish guidelines and best practices for cooking raw meatballs at both food service establishments and in the home.
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Kapusta-Duch, Joanna, Anna Szeląg-Sikora, Jakub Sikora, Marcin Niemiec, Zofia Gródek-Szostak, Maciej Kuboń, Teresa Leszczyńska, and Barbara Borczak. "Health-Promoting Properties of Fresh and Processed Purple Cauliflower." Sustainability 11, no. 15 (July 24, 2019): 4008. http://dx.doi.org/10.3390/su11154008.
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Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.
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HSIEH, JEAN, and M. EILEEN MATTHEWS. "ENERGY USE, TIME AND PRODUCT YIELD OF TURKEY ROLLS AT THREE OVEN LOADS AND COOKING TEMPERATURES IN A CONVECTION OVEN1." Foodservice Research International 4, no. 2 (May 1986): 97–106. http://dx.doi.org/10.1111/j.1745-4506.1986.tb00101.x.
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PIKUL, J., D. E. LESZCZYNSKI, and F. A. KUMMEROW. "Oxidation Products in Chicken Meat After Frozen Storage, Microwave and Convection Oven Cooking, Refrigerated Storage, and Reheating." Poultry Science 64, no. 1 (January 1985): 93–100. http://dx.doi.org/10.3382/ps.0640093.
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Lawrence, T. E., D. A. King, E. Obuz, E. J. Yancey, and Michael E. Dikeman. "Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 2001): 47–51. http://dx.doi.org/10.4148/2378-5977.1707.
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Gladyshev, M. I., N. N. Sushchik, G. A. Gubanenko, O. N. Makhutova, G. S. Kalachova, E. A. Rechkina, and K. K. Malyshevskaya. "Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander ." Czech Journal of Food Sciences 32, No. 3 (June 11, 2014): 226–31. http://dx.doi.org/10.17221/365/2013-cjfs.
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Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.
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Kays, Stanley J., Jyh-Bin Sun, and Ray F. Severson. "CRITICAL VOLATILES IN THE FIAVOR OF THE SWEETPOTATO." HortScience 28, no. 4 (April 1993): 277E—277. http://dx.doi.org/10.21273/hortsci.28.4.277e.
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Changes in the concentration of individual sugars in sweetpotato storage roots with cooking and their relationship to the formation of volatile compounds were studied. During cooking maltose concentration increased from 0.03% fwt at 25.C to a maximum of 4.33% at WC. Microwave pretreatment (2-4 minutes) resulted in a significant decrease in amounts of maltose and volatiles formed. At 80°C, approximately 80% of maltose synthesis was inhibited when pretreated with microwaves. Adding maltose into microwave pretreated samples and then cooking in a convection oven restored most of the volatile profile with the exception of phenylacetaldehyde. Upon heating (200°C), sweetpotato root material that was insoluble in both methanol and methylene chloride produced similar volatile profiles to those from sweetpotatoes baked conventionally. Volatiles derived via thermal degradation of the non-polar methylenc chloride fraction and the polar methanol fraction did not display chromatographic profiles similar to those from conventionally baked sweetpotatoes. Initial reactions in the formation of critical volatiles appear to occur in the methanol and methylene chloride insoluble components. Maltol (3-hydroxy-2-methyl-4-pyrone) was found to be one of the critical components making up the characteristic aroma of baked sweetpotatoes. It was concluded that maltose represents a primary precursor for many of the volatile compounds emanating from baked `Jewel' sweetpotatoes and the formation of these volatiles appears to involve both enzymatic and thermal reactions.
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Roman, ROMANENKO, RASULOV Ramis, and ROMANENKO Olena. "METHOD OF EXPRESS DIAGNOSTICS OF FISHSEMI-FINISHED PRODUCTS." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 38, no. 2 (June 15, 2021): 53–62. http://dx.doi.org/10.31617/tr.knute.2021(38)05.
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Background. The main aspects of quality assessment of fish raw materials and combi ovens for its heat treatment are considered. The results of connection researches of structural and mechanical properties of raw materials with its thermophysical characteristics and parameters of necessary culinary processing are presented. The expediency of using physical methods for assessing the quality of raw materials to predict the mode of heat treatment is determined. The aim of the study is to develop a system of rapid diagnostics of structural-mechanical and thermophysical properties of fish semi-finished products for the institutions of the HoReCa industry. Materials and methods. The object of research is the structural-mechanical and thermophysical properties of grass carp and their changes during storage. The subject of research – culinary semi-finished products, specifically – grass carp steaks. Determination of structural and mechanical properties of steaks was carried out by a measuring sensor of original design, developed on the basis of components of ITM LLC. The heating kinetics of grass carp semi-finished products were performed in a PolEco cabinet at a temperature of 180 ºC and forced convection. The temperature in the samples was recorded by standard thermal sensors of the UMCD with a measurement period of 20 seconds. The amount of active electricity, consumed for the preparation of steaks, was determined excluding the reactive component, by using current measuring clamp. Culinary processing of steaks was in the steam convection oven Convotherm OEB 6.10. Results. A set of structural and mechanical properties of grass carp steaks with different shelf life was determined with a sensor of the original design of UMCD. The correlation of changes in the indicators of adhesion, penetration and relaxation force after compression with the shelf life of steaks was established. A correlation between the shelf life and the heating speed of the samples was established with a standard thermo sensors of UMCD. The heating speed of the samples after 24 h of storage increases by 10–11 %. By recording the current in the power cable of the combi steamer, the electricity consumption for cooking 12 portions of steaks (2400 g) was determined. The possibility of saving electricity from 4.6 % for cooking freshly asleep fish and up to 16.5 % for chilled fish stored for 24 hours was established. Conclusion. The measuring sensor was tested. It allows determining the relaxation, strength and adhesion of fish raw materials in the express mode. It was found that the structural-mechanical and thermophysical properties of grass carp change with storage time. It is experimentally confirmed that the change of information parameters of heat treatment in the steam convection oven is a criterion of quality of culinary products from freshwater fish. The developed method of express diagnostics allows determining the rheological properties of raw materials from freshwater fish and optimizing the heat treatment of culinary products in restaurants in terms of differential quality of raw materials. Due to the selection of individual processing modes for fish raw materials of different consistency and shelf life, it is possible to reduce electricity consumption by the steam convection oven by 4.6–22.4 %.
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Dawson, Paul, and Jillian Richardson. "Storage Temperature Effects on the Quality of Chicken Breast and Beef Sirloin." European Journal of Agriculture and Food Sciences 5, no. 2 (April 30, 2023): 85–91. http://dx.doi.org/10.24018/ejfood.2023.5.2.634.
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The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C and -18°C. Drip loss increased, and a sensory score showed lower quality as storage time increased. Storage at -2°C resulted in less drip loss and superior sensory scores for both chicken and sirloin beef compared to meat stored at -5°C and -18°C. The -2°C stored beef also retained redness better than beef stored at the two lower temperatures. Cooking loss for meat cooked in a traditional oven, simmered, or cooked in a convection oven was significantly lower for chicken and beef previously stored at -2°C compared to the meat stored at 5°C or -18°C. The total aerobic bacteria growth did not exceed 1 log/g for beef or 2 log/g for chicken during the 7-day storage period when held at any of the storage temperatures. Thus, short term storage at -2°C was superior to lower frozen temperatures to retain quality without risk of microbiological spoilage.
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Jeong, Jaehyun, Seungtak Jeon, Jiseon Lee, Mi-Yeon Lee, Kwang-Hee Lee, Chi-Kwang Song, and Mi-Jung Choi. "The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts." Foods 12, no. 18 (September 17, 2023): 3463. http://dx.doi.org/10.3390/foods12183463.
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This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.
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Goluch, Zuzanna, Małgorzata Bąkowska, Gabriela Haraf, and Bogumiła Pilarczyk. "Selenium Content of Goose Breast Meat Depending on the Type of Heat Processing." Applied Sciences 14, no. 11 (May 29, 2024): 4693. http://dx.doi.org/10.3390/app14114693.
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Among the foods frequently consumed by consumers is meat. Among other things, it contains selenium, and the content depends on the amount of consumption of this element by animals, which requires monitoring as a metalloid. The purpose of this study was to: examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the selenium content and its retention in goose breast meat (with and without skin) and estimate the coverage of this element’s daily requirement in adults after consuming 100 g of goose breast meat with skin or without skin. The material used in the study comprised 36 breast muscles cut from carcasses of 17-week-old White Koluda geese. The moisture, ash, and selenium were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing significantly impact the cooking loss, moisture, ash and selenium content of meat, but not the selenium retention. The heat processing increased the selenium content of the muscle regardless of the presence of skin, which affects the possibility of covering adults’ Nutrient Reference Values-Requirements (NRV-R) for this element in the range of 33.3–44.8%. Goose breast meat can be a valuable component of a diversified diet. It is also a safe source of selenium. It is unlikely that adult consumers, even those who eat goose regularly, will exceed this element’s upper tolerable intake level. For selenium retention and NRV-R coverage, consumers would benefit most from goose breast meat with or without skin undergoing OCR or G treatment.
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Bainy, Eduarda, Ervin Lenzi, Marcos Corazza, and Marcelo Lenzi. "Mathematical modeling of fish burger baking using fractional calculus." Thermal Science 21, no. 1 Part A (2017): 41–50. http://dx.doi.org/10.2298/tsci160422241b.
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Tilapia (Oreochromis sp.) is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and increase fish meat consumption. However, there is little information available on fishburger freezing and cooking in the literature. In this work, the mathematical modeling of the fish burger baking was studied. Previously to the baking process, the fishburgers were assembled in cylindrical shape of height equal to 8mm and diameter 100mm and then baked in an electrical oven with forced heat convection at 150?C. A T-type thermocouple was inserted in the burger to obtain its temperature profile at the central position. In order to describe the temperature of the burger during the baking process, lumped-parameter models of integer and fractional order and also a nonlinear model due to heat capacity temperature dependence were considered. The burger physical properties were obtained from the literature. After proper parameter estimation tasks and statistical validation, the fractional order model could better describe the experimental temperature behavior, a value of 0.91?0.02 was obtained for the fractional order of the system with correlation coefficient of 0.99. Therefore, with the better temperature prediction, process control and economic optimization studies of the baking process can be conducted.
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Pećina, Mateja, Ivica Kos, Hrvoje Maturanec, Goran Kiš, Dalibor Bedeković, Ivan Vnučec, Milna Tudor Kalit, Iva Dolenčić Špehar, and Darija Bendelja Ljoljić. "Physical and sensory properties of burgers affected by different dry ageing time of beef neck." Meso 25, no. 1 (February 14, 2023): 34–43. http://dx.doi.org/10.31727/m.25.1.4.
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The objective of this study was to determine the effects of dry ageing on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. Neck meat from castrated male Angus steers weighing 600 kg and 22 months old was used for the study. Neck samples (N = 12) were hung for 7 days (group Z-7) and 21 days (group Z-21) in a dry ageing chamber at a temperature of 2 °C ± 1 °C and a relative humidity of 77 % ± 3 %. Weight and pH of the meat were measured at the beginning and end of the ageing period. After ageing, the neck was dissected into muscle, subcutaneous and intermuscular fat, bone, and remaining parts. Burgers were prepared from the ground neck meat (73.9%) and fat (24.6%) to which 1.2% sea salt and 0.3% ground black pepper were added. The burgers (average weight 150 g) were then heat treated in a steam convection oven at a temperature of 230°C until an internal temperature of 64°C was reached. After heat treatment, the burgers were weighed again to calculate cooking weight loss and their diameter was measured in two perpendicular dimensions to calculate surface area reduction. Quantitative descriptive analysis and likability test were performed with nine trained sensory assessors in the sensory laboratory. The study revealed no significant differences in the proportions of each tissue obtained during dissection. The necks from group Z-21 had significantly higher pH (6.16) and weight loss (12.23%) at the end of dry aging. Significantly lower cooking loss was observed in group Z-21 (26.52%) compared to group Z-7 (31.31%), but no significant difference was observed in the reduction of the surface area of the burger. The descriptive sensory attributes and likeability traits of the burgers were not significantly different between groups Z-7 and Z-21. In view of this, it is considered that a shorter maturation period of beef necks should be used for the production of burgers.
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Namsaraeva, Zorigma, Inga Khamaganova, and Tatiana Damdinova. "New Functional Product from Horsemeat in Sauce." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 77–85. http://dx.doi.org/10.21603/2074-9414-2021-1-77-85.
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Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method.
Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing.
Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional.
Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.
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Tran, Tran Van, Nguyen Ngoc Thang, and Nguyen Thi Thuy. "Contaminant spreading by natural convection in a box." Vietnam Journal of Mechanics 38, no. 2 (June 24, 2016): 141–52. http://dx.doi.org/10.15625/0866-7136/38/2/7521.
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In this paper the spreading of a contaminant accompanied with natural convection in a box is numerically simulated. The box may be considered as a cooking room or a working place where some sources of heat and contaminant are in the simultaneous action. The box floor is supposed to be divided into several domains with different boundary conditions for temperature or heat flux. Here the purpose of the simulation is to understand the contaminant spreading process in the box under the influence of a convective motion. The model can be also applied for an enclosure with separated parts differentially heated by the sunlight on its boundaries. A good knowledge of this process is very useful for setting an efficient ventilation scheme. In this paper the finite difference method based on the Samarski scheme with ADI technique is applied for numerical simulation. Here the box floor is divided into two domains of equal sizes but with different temperature or heat flux. The contaminant source locates in the middle of the box bottom. The simulation shows that over the part of the floor where temperature or heat flux is greater the contaminant concentration is lager. That result is in the accordance with the experiment done in the framework of this~investigation.
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Fasih, Uzma, and Arshad Shaikh. "Importance of Cooking Methods and Their Effects on Food and Nutrition." ANNALS OF ABBASI SHAHEED HOSPITAL AND KARACHI MEDICAL & DENTAL COLLEGE 24, no. 3 (October 28, 2019): 69–71. http://dx.doi.org/10.58397/ashkmdc.v24i3.2.
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Nutrition means how the food substances interact with each to maintain, health, disease and growth of an organism. Nutrition starts from food intake and involves absorption, assimilation, biosynthesis, catabolism, till excretion1. The human diet is largely dependent on its availability and whether it is palatable or not. A healthy diet depends on hygienic preparation of food and safe storage to reduce the risk of food borne dieases1.Good and proper nutrition plays an important role for providing a healthy diet. Both physical activity and diet can help you to live a healthy life and reduce the risk of heart disease and cancer and promote an overall good health2. Food choices every day can affect your health,the epidemic of obesity in the United States is the result of unhealthy eating habits. Almost one-third of U.S adults (33.8%) are obese and about 12.5 million (17%) of children and adolescents aged 2-19 years are obese2.Association between good nutrition and health is too important and cannot be ignored. If you take healthy food, you can maintain your heath. By increasing your exercise and by making minute changes in your diet you can live a long healthy life2.Unhealthy diet and weight gain are major risk factors for diabetes and hypertension in young age. Dietary habits developed during childhood continue in adulthood, so children should be taught to take a healthy diet at young age to live a healthy life2.Food is a gift from Allah Almighty. Many types of food are available in solid and liquid form. Many types are taken in raw form like vegetables and fruits.When cooking food, heat can be transferred by conduction, or convection, radiation (microwave cooking). During conduction heat flows to the food stuff. For better and equal conduction bottom of the pan should be flat and thick as for example in steaming and poaching. Baking takes place by convection. In radiation heat only reaches the surface of food and the rest of the food is cooked by conduction and convection as for example in boiling or toasting3.Cooking can be carried out in various medias as air, water, steam and fat or combination of these medias may be used. Grilling, roasting and baking take place in air. Boiling, simmering or stirring involves cooking in water. Steam is another medium for cooking. It is of three types. In steaming food is cooked by steam formation by added water. Whereas in waterless cooking steam originates from food itself. In pressure cooking time is reduced by increasing the pressure so that boiling point is quickly reached and food is cooked by condensation of steam over the food. Fats can be used as a medium for instant cooking. Shallow and deep frying can be used to cook food by this method3.The methods of cooking include boiling, grilling, frying baking, deep frying, pressure cooking and cooking on charcoal. Majority of the methods used destroy proteins and vitamins at high temperatures.Frying has little effect on the protein and mineral content of fried food. The increased temperature and less cooking time of the frying process cause least damage to heat labile vitamins than other types of cooking. The nutritional value of the frying material should also be considered. Some fat is added to the food when fried which increases its energy and makes the food more palatable. Frying adds taste to the food and benefits of healthy oils can be utilized which are used for frying4.It has been reported that microwave cooking results in higher losses of moisture from food but overall effects of microwave on protein, lipid and minerals is minimal5. Less cooking time and decreased exposure to heat can preserve the nutrients of food when cooked in microwave6. Grilling and boiling increase the flavour but also decrease B vitamins but grilling increases carcinogenic substances7. Boiling, simmering and poaching are all methods of water-based cooking. They only differ by water temperature to which the food is exposed:Poaching: Less than 180°F/82°C.Simmering: 185-200°F/85-93°C.Boiling: 212°F/100°C.Vegetables are an important source of vitamin C, but most of it is wasted when cooked in water. Maximum conservation of vitamin C is by microwaving8Roasting or baking mostly effect B vitamins. Sautéing and stir-frying increase the absorption of fat-soluble vitamins and some of the plant compounds, but most of the vitamin C is wasted in vegetables9.Steaming is one of the best cooking methods to preserve nutrients and water-soluble vitamins10.It is also important to understand that when food is subjected to heat certain destructive changes in proteins and carbohydrates are beneficial. For example, due to effect of heat on proteins deamination takes place which helps in destruction of microorganisms. In addition, cooking deactivatescertain enzymes and toxic substances in food that may have serious effects on health. Carbohydrates when cooked in water make the starch molecules in it to swell and break and increase the digestibility of carbohydrates3.It's important to choose proper methods of cooking to get maximum nutritional value of meal. However, there is no perfect cooking method. Generally, less cooking time at a low temperature with minimum water will produce good results. The nutrients in your food should not be wasted.Adequate and proper nutrition is important for a healthy life. Awareness is needed to educate parents, teachers so that they can communicate to the students and children about healthy food. Many of the educated people are unaware of the nutritional deficiencies especially calcium and vitamin D. They live for taste alone, health through education is needed.It is important to promote an awareness about the nutritional value of foods and their importance for maintaining body growth, reproduction, health, and disease prevention in humans. Proper nutrition is important for normal cardiovascular function, muscle strength, respiratory ventilation, protection of infection, wound healing, and psychological wellbeing11.The World Health Organization (WHO) reported that almost 60% of all deaths, and 43% of global burden of disease are caused by nutritional diseases and by 2020, the burden of nutrition-related diseases is expected to increase to 73% of all deaths and 60% of the global burden of disease12.WHO reports that the factors that lead to unhealthy eating habits among individuals include lack of knowledge about nutrition and dangers to health, and getting wrong information about health and nutrition matters3. when foods are not consumed in quantities required for individual’s body need, it compels towards taking junk food so malnutrition or over-nutrition may result. Thus taking in consideration the roles played by nutrients in promoting health and optimal functioning in humans counselling and education about diet and nutrition is required to be on priority by all relevant professionals, including nutritional counsellors, home economists and dieticians10.
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da Silva, Lucas Martins, Magno Fonseca Santos, Pamela Oliveira Vargas, Lara Poses Mussi, Nádia Rosa Pereira, Antonio Manoel Maradini Filho, Sérgio Henriques Saraiva, and Luciano José Quintão Teixeira. "Study of the best condition for the use of combined drying technologies in artisanal noodle pasta, to improve the technological characteristic and consequent retention of nutrientes." Brazilian Journal of Health Review 6, no. 2 (March 29, 2023): 6533–44. http://dx.doi.org/10.34119/bjhrv6n2-167.
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Pasta is a popular food item that is produced in several shapes and dimensions. Therefore, the industry and research need updates regarding novel technologies applicable to the processing of new products. The aim of this work was to evaluate the effects of drying pasta arranged in nests using a convective dryer combined with a microwave oven and that influence the offer of a more nutritious product for the consumer. An experimental design was carried out in five assays with varying conditions of drying temperature and microwave oven power. After drying, moisture analyses were performed to assess whether or not the samples were in accordance with the legislation (moisture content not higher than 13%). Technological quality analyses were also carried out. Assay 5 (60°C / 107 W) led to the best drying condition, as indicated by the lowest loss of soluble solids and the shortest cooking time. Thus, this condition is considered ideal for conducting further research on the development and shelf life evaluations of pasta.
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Calabrò, Emanuele, and Salvatore Magazù. "Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat." Journal of Electromagnetic Analysis and Applications 04, no. 11 (2012): 433–39. http://dx.doi.org/10.4236/jemaa.2012.411060.
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Minarsich, Joseph, Daniel Wright, Alex Emch, and Joy Waite-Cusic. "Adjusting Processing Parameters in an Entry-Level Commercial Dehydrator To Achieve a 5-Log Reduction of Salmonella during the Cooking Step." Journal of Food Protection 81, no. 3 (February 6, 2018): 348–56. http://dx.doi.org/10.4315/0362-028x.jfp-17-266.
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ABSTRACT The U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) guidance encourages jerky processors to use a single lethality step that will achieve a 5-log reduction of Salmonella. Many processors rely on internal temperature-time combinations recommended in this guidance. However, the efficacy of convective heating is highly dependent on relative humidity (RH). RH recommendations are vague because of variability in processing conditions and limited available data. This study was conducted to establish processing conditions for an entry-level commercial dehydrator (Harvest Saver R5A) to achieve a 5-log reduction of Salmonella. Unseasoned, unmarinated top round beef strips (65 mm thick) were inoculated with Salmonella (>7 log CFU/g) and processed with the chamber temperature set to 82.2°C for a total cook time of 60 min with the intake closed (closed oven). Modifications (product load and fan speed) were made in subsequent trials to improve lethality. After incubation at 37°C for 24 to 48 h, surviving Salmonella populations were enumerated on tryptic soy agar. In trial A, the maximum fan speed (2.5 m/s) with 30 kg of product resulted in 45 to 48.5% RH at 60 min, and a 5-log reduction of Salmonella was achieved in only 35.5% of the meat samples (54 of 152 samples). Increasing the product load by 40% (42 kg; trial B) increased RH in the chamber (57 to 85%) and resulted in improved lethality; a 5-log reduction was achieved in 95.0% of samples (131 of 138 samples). Because samples with reduced lethality were located on the windward side of the chamber, the fan speed was reduced (0.9 m/s; trial C1) to increase the RH, resulting in a 5-log reduction in 100% of the samples (138 of 138 samples). A replicate trial (trial C2) was conducted, and a 5-log reduction again was achieved in 100% of the samples. All trials exceeded recommendations by the FSIS; however, adequate Salmonella reduction was achieved only when the RH was >65% throughout. Product load and fan speed are practical parameters for processors to manipulate to increase the RH in closed systems and thus improve Salmonella lethality.
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HEIST, J., and M. L. CREMER. "Sensory Quality and Energy Use for Baking of Molasses Cookies Prepared with Bleached and Unbleached Flour and Baked in Infrared, Forced Air Convection, and Conventional Deck Ovens." Journal of Food Science 55, no. 4 (July 1990): 1095–101. http://dx.doi.org/10.1111/j.1365-2621.1990.tb01607.x.
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Salam, Soumaya Abdou, Ivan Mukisa Muzira, Robert Mugabi, and Charles Muyanja. "Preservation of Chayote (Sechium Edule L) Using Different Drying Methods." Journal of Food Research 12, no. 4 (September 30, 2023): 45. http://dx.doi.org/10.5539/jfr.v12n4p45.
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Chayote (Sechium edule L) has a short shelf life due to its high moisture content (87-95%). This study aimed at prolonging the shelf life of chayote by using different drying methods: convective hot oven drying (OV), and osmo-dehydration (OD) with salt or sugar. Dried samples (at 20% moisture content) were analysed for their nutritional, rehydration, textural and sensory properties. Dried chayote was stored for three months while determining total plate count (TPC), coliforms, Staphylococcus, yeasts and moulds and sensory acceptability. The time to attain 20% moisture in chayote varied significantly (p < 0.05) from 9 h (OV and OD sugar) and 12h for osmo-dried chayote in salt. Ash, total sugar, starch and fiber increased significantly (p ˂ 0.05) from fresh sample as follows 5.2 - 28.3 g/100g (OD salt), 5.8 - 18.5 g/100g (OD sugar), 18.4 - 21.3 g/100g (OD sugar), 49.1 - 52.9 g/100g (OD sugar), respectively after drying. Vitamin C decreased from 232.5 - 38.4 mg/100g (OV) whereas zinc decreased from 1442.9 - 29.5 mg/100g (OV). Rehydration ratio varied from 2.0 ± 0.26 (OD salt after 30 min) to 2.9 ± 0.05 (OV after 20 min). Osmotically dehydrated samples were softer than air dried samples after rehydration and cooking. Total plate counts decreased from log 5.14 to non-detected. Staphylococcus aureus counts decreased from log 4.29 to non-detected. Coliform counts deceased from log 4.91 non detected respectively. Osmotic dehydration contributed to the preservation of the nutritional, textural and sensory properties of dried chayote with salt achieving better preservation than sugar. Drying increased the shelf life of chayote from days to three months with high microbial quality and sensory acceptability.
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Decesari, S., J. Allan, C. Plass-Duelmer, B. J. Williams, M. Paglione, M. C. Facchini, C. O'Dowd, et al. "Measurements of the aerosol chemical composition and mixing state in the Po Valley using multiple spectroscopic techniques." Atmospheric Chemistry and Physics Discussions 14, no. 7 (April 4, 2014): 9275–343. http://dx.doi.org/10.5194/acpd-14-9275-2014.
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Abstract. The use of co-located multiple spectroscopic techniques can provide detailed information on the atmospheric processes regulating aerosol chemical composition and mixing state. So far, field campaigns heavily equipped with aerosol mass spectrometers have been carried out mainly in large conurbations and in areas directly affected by their outflow, whereas lesser efforts have been dedicated to continental areas characterized by a less dense urbanization. We present here the results obtained in San Pietro Capofiume, which is located in a sparsely inhabited sector of the Po Valley, Italy. The experiment was carried out in summer 2009 in the framework of the EUCAARI project ("European Integrated Project on Aerosol, Cloud Climate Aerosol Interaction"). For the first time in Europe, six state-of-the-art techniques were used in parallel: (1) on-line TSI aerosol time-of-flight mass spectrometer (ATOFMS), (2) on-line Aerodyne high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS), (3) soot particle aerosol mass spectrometer (SP-AMS), (4) on-line high resolution time-of-flight mass spectrometer-thermal desorption aerosol gas chromatograph (HR-ToFMS-TAG), (5) off-line twelve-hour resolution proton nuclear magnetic resonance (H-NMR) spectroscopy, and (6) chemical ionization mass spectrometry (CIMS) for the analysis of gas-phase precursors of secondary aerosol. Data from each aerosol spectroscopic method were analysed individually following ad-hoc tools (i.e. PMF for AMS, Art-2a for ATOFMS). The results obtained from each techniques are herein presented and compared. This allows us to clearly link the modifications in aerosol chemical composition to transitions in air mass origin and meteorological regimes. Under stagnant conditions, atmospheric stratification at night and early morning hours led to the accumulation of aerosols produced by anthropogenic sources distributed over the Po Valley plain. Such aerosols include primary components such as black carbon (BC), only partly internally mixed with secondary semivolatile compounds such as ammonium nitrate and amines. Other organic components originating from anthropogenic sources at night include monocarboxylic acids which correspond to an AMS factor analogous to the "cooking" organic aerosol (COA) already identified in urban areas. In daytime, enhanced mixing in the planetary boundary layer (PBL) along with increasing temperature determined dramatic changes in aerosol composition caused by the evaporation of semivolatile components and by the entrainment of aged aerosols transported downwards from residual layers. In other words, the entrainment of aged air masses is responsible for the accumulation of low-volatility oxygenated organic aerosol (LV-OOAs) and also for the recycling of primary species such as black carbon. The LV-OOA concentrations were shown to correlate to the simple meteorological tracers of humid PBL air produced by daytime convection over land areas. In particular, both PMF-AMS and PMF-NMR could resolve two components of LV-OOA: one from long-range transport from Central Europe, the second from recirculated PBL air from the Po Valley. According to organic aerosol source apportionment by PMF-AMS, anthropogenic aerosols accumulating in the lower layers overnight accounted for 38% of organic aerosol mass on average, another 21% was accounted for by aerosols recirculated in residual layers but still originating in North Italy, while a substantial fraction (41%) was due to the most aged aerosols imported from transalpine areas. Overall, the deployment of six state-of-the-art spectrometric techniques provided a comprehensive picture of the nature and source contributions of aerosols and aerosol precursors at a European rural site with unprecedented level of details.
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Pergentino dos Santos, Stefany, Betina Louise Angioletti, Tuany Gabriela Hoffmann, Maksim Rebezov, Mohammad Ali Shariati, Marina Temerbayeva, Mirian Pateiro, et al. "INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT." Journal of microbiology, biotechnology and food sciences, June 5, 2023, e10251. http://dx.doi.org/10.55251/jmbfs.10251.
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This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture content and the juiciness of chicken burgers, but the application of vacuum (RV) was the best option to maintain the juiciness and moisture content (p < 0.05) of the samples prepared in an industrial oven with forced-air convection. The highest protein content was observed in the samples that were frozen in vacuum packaging (FV), and the lipid content was highest in the samples chilled in conventional packaging (RC) at 1 atm. Regardless of the cooking method used and the internal pressure of the packages (≤ 1 atm), refrigerated storage contributed to the best scores (p < 0.05) for color and flavor attributes. The treatments that presented the highest sensory acceptance index were the frozen samples in vacuum packaging prepared in the industrial oven, conventional oven, and grill (90%, 82.66%, and 74.33%, respectively).
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Kabbache, Diana, Mariana Batista, and Gabriela Olagnero. "DETERMINACIÓN DE LA ESTABILIDAD DE ÁCIDO ASCÓRBICO Y RETINOL EN PREPARACIONES REFORZADAS CON PRODUCTOS ALIMENTICIOS FORTIFICADOS." Actualización en Nutrición 24, no. 2 (2023). http://dx.doi.org/10.48061/san.2022.24.2.91.
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Introduction: Homemade meals elaboration implies vitamins losses in different cooking procedures. Using reinforced food would cover nutrient recommendations during critical periods of life. The aim of this experimental pilot study was to evaluate the variation of ascorbic acid and retinol concentrations in reinforced meals with fortified cereals and to analyze their value as a feeding strategy. Materials and Methods: These vitamins were selected as indicators of lability in three recipes with different cooking procedures prepared at home under reproducible conditions. Retinol was analysed through HPLC and Ascorbic Acid by capillary electrophoresis in one sample and HPLC in others because of detection limit of each methods. Results: According to cooking method, Retinol increased its concentration in post-cooking samples due to water evaporation (14% among enriched) or reduced it due to temperature, pH or presence of oxygen by oven or direct cooking (5% and 22% respectively). Between cooked samples, reinforced sample presented an 18% - 20% increase versus non-enriched one. Cooking by conduction (frying pan) or oven (air convection currents) generated a partial loss (13% and 24% respectively) of ascorbic acid. The loss was total in direct fire firing and higher surface/volume ratio. Cooked reinforced samples showed a 90% increase when the vitamin was preserved. Final concentration variations were related to initial concentrations and cooking methods involving different forms of heat transfer and partial pressures of O2. Conclusions: Vitamins studied were shown to be unstable in meals after domestic cooking, although their loss is partial. Therefore, reinforcing preparations with fortified food products would be a useful strategy to cover micronutrients in critical situations, in food preparations with low nutritional density and different consistencies. Keywords: Food reinforced; retinol; ascorbic acid; cooking; stability.
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles." Meat and Muscle Biology 5, no. 1 (May 12, 2021). http://dx.doi.org/10.22175/mmb.11710.
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The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00–Small100 marbling; N = 20). Subprimals were wet aged in the absence of light for 21 d at 0°C to 4°C. Subprimals were fabricated into 2.54-cm-thick steaks representative of the following muscles: Gluteus medius, Infraspinatus, Longissimus lumborum, Psoas major, Serratus ventralis, and Triceps brachii and randomly assigned to one of 4 dry-heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were cooked to a medium degree of doneness (71°C) on the randomly assigned cooking method. Untrained consumer panelists (N = 300) evaluated each sample for flavor, tenderness, juiciness, and overall liking. No interactions were observed between cooking method and muscle (P ≥ 0.344) for any palatability traits evaluated. Consumers preferred CHAR steaks (P < 0.05) over CLAM steaks for flavor, tenderness, juiciness, and overall liking. Additionally, CLAM steaks were rated lower (P < 0.05) than all other methods for tenderness and juiciness. OVEN and SALA steaks were rated higher (P < 0.05) than CLAM steaks by consumers for tenderness and juiciness but were similar (P > 0.05) to CLAM steaks for overall liking. CHAR steaks produced a greater concentration of Maillard compounds compared with the other cooking methods. Steaks cooked using OVEN and SALA (P < 0.05) produced more lipid oxidation products. Additionally, CHAR steaks produced the greatest (P < 0.05) total volatile production compared with all other treatments, which may be a result of the combination of Maillard reaction products and the lipid degradation products.
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Guan, May-Lee, BCIT School of Health Sciences, Environmental Health, Helen Heacock, and Lorraine McIntyre. "Evaluating the effects of using plastic, silicone, and glass on time of sous vide cooking of gravy." BCIT Environmental Public Health Journal, April 6, 2019. http://dx.doi.org/10.47339/ephj.2019.43.
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Background: Sous vide cooking is popular method of cooking involving a water bath with immersion circulator or a steam convection oven. This process is also known as low-temperature long-time method (LTLT), where food is held at a lower temperature over extended time for cooking (1). Plastic is the more commonly used medium with sous vide cooking. Glass and silicone are an environmentally alternative to plastic, since they are reusable mediums. These alternative mediums have not been studied and may affect the time to reach pasteurization. The purpose of this experiment is to determine how plastic, silicone, and glass influence time in sous vide cooking of gravy to 56.5°C. Methods: Four of each medium: plastic, silicone, and glass containing 500 mL of gravy with SmartButton data loggers at 4°C were introduced into a 56.5 °C water bath for 150 minutes. The data loggers recorded the temperature at one minute intervals. The data was used to run a One-Way Analysis of Variance (ANOVA) to analyze if there were any statistically significant differences between the three mediums and time, and a Scheffe’s test to compare the mean time of each of the mediums. Results: There was a difference in time of sous vide cooking for gravy at 56.5°C between the mediums: plastic, glass, silicone. The p-value was 0.00, therefore rejecting Ho and accepting there is a difference in time of sous vide cooking gravy at 56.5°C between the different mediums: plastic, glass, silicone. Comparing the mediums among each other, it showed that there was a difference between glass and silicone, glass and plastic and no significant difference between plastic and silicone medium. Conclusion: The results indicate that there is a statistically significant difference in time that it took for gravy to reach 56.5°C between the mediums: plastic, silicone, and glass. The mean time for each medium to reach 56.5°C differed; 65 minutes for plastic, 68 minutes for silicone, and 129 minutes for glass. This shows that a more environmentally friendly alternative to plastic sous vide pouches can be used. Silicone pouches show to be the best alternative, least compromising of the come-up and pasteurization time. If sous vide users opt to use glass, the come-up time almost doubles in time.
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Wang, David Xu, BCIT School of Health Sciences, Environmental Health, Helen Heacock, and Lorraine McIntyre. "The effects of cold pork loins on the pasteurization temperature in sous vide cooking." BCIT Environmental Public Health Journal, March 18, 2018. http://dx.doi.org/10.47339/ephj.2018.58.
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Objective: Sous vide is a relatively new cooking method introduced in restaurants in British Columbia. Sous vide cooking involves placing vacuum sealed food inside a temperature controlled water bath or steam convection oven. Unlike conventional cooking, sous vide cooking involves cooking food at a lower temperature (usually < 65°C) with a longer cook time. The low temperature allows chefs to precisely control the changes within the food. Thus sous vide cooked dishes have consistent texture and color, with retained flavor, moistness and nutrients. With all the benefits, sous vide cooking does have some disadvantages. Lower cooking temperature may not be sufficient for bacterial count reduction, resulting in unsafe food. In addition, every validated sous vide menu requires chefs to precisely follow the cooking temperature and cook time. Any deviation can cause the food to not reach the required 6.5 log reduction in bacterial count. The purpose of this experiment was to determine the effect on the internal temperature of cooking-in-process pork loin packages when additional chilled pork loin packages with an internal temperature of 4°C are submerged into the water bath. Methods: Two groups of pork loin packages with data loggers inside (SmartButton) at approximately 4°C were introduced into a 60°C water bath at different intervals. The first group (6 packages) was immersed inside the water bath at time = 0 minute, while the second group (6 packages) was immersed inside the water bath at time = 10 minutes. Both groups were taken out when they were cooked for 31 minutes (at time = 31 minutes and 41 minutes respectively). Water bath temperature was recorded using SPER Scientific 8000024 data logger. Temperature data for pork loin packages was used to calculate the mean lethality achieved by each group. One sample t-test and two sample t-test were used for statistical analysis. Results: There was a more than 3 mean log lethality difference in group A and group B pork loins. Pork loins cooked sous vide style in group A achieved a mean lethality of 5.12 at 31 minutes (range 0.42 to 12.78) while group B pork loins achieved a mean lethality of 8.44 at 31 minutes (range 3.35 to 11.87). With the same cook time, group A had a statistically significantly lower mean lethality than group B pork loins with p value = 0.003. Although statistically inconclusive whether group A pork loins achieved a mean lethality of 6.5, group B pork loins did reach the recommended mean lethality of 6.5. Conclusion: The result indicated when new cold pork loin packages at 4°C are introduced into a cooking-in-process sous vide water bath at 60°C, the lethality of the original pork loin packages in the bath will be lowered if the cook time remains unchanged. However, it is inconclusive on whether the original pork loin packages will reach 6.5 lethality recommended by BCCDC. The new pork loin packages will reach 6.5 lethality if the original cook time is used.
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Wang, L. M., and B. M. Bohrer. "Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes." Meat and Muscle Biology 3, no. 2 (December 1, 2019). http://dx.doi.org/10.22175/mmb.10840.
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ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.
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Chalupa-Krebzdak, S., and B. M. Bohrer. "Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef." Meat and Muscle Biology 3, no. 2 (December 1, 2019). http://dx.doi.org/10.22175/mmb.10758.
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ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P < 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P < 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage
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Hattori, Yasuo, and Hitoshi Suto. "PIV MEASUREMENT OF THERMAL CONVECTIVE FLOW ABOVE A COOKING OVEN (INSIGHT INTO TURBULENCE STRUCTURE NEAR A HEAT SOURCE)." Visualization of Mechanical Processes 2, no. 2 (2012). http://dx.doi.org/10.1615/vismechproc.v1.i4.80.
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Sheen, Shiowshuh, Lihan Huang, and Cheng‐An Hwang. "Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement." Journal of Food Science, January 23, 2024. http://dx.doi.org/10.1111/1750-3841.16949.
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AbstractThis study was conducted to apply the finite volume method (FVM) to solve the partial differential equation (PDE) governing the heat transfer process during meat cooking with convective surface conditions. For a one‐dimensional, round‐shaped food, such as meat balls, the domain may be divided into shells of equal thickness, with energy balance established for each adjacent shell using in the finite difference scheme (FDS) to construct a set of finite difference equations, which were then solved simultaneously using the FORTRAN language and the IVPAG subroutine of the International Mathematics and Statistics Library. The FDS is flexible for temperature‐dependent physical properties of foods, such as thermal conductivity (k), specific heat (Cp), thermal diffusivity (α), and boundary conditions, for example, surface heat transfer coefficient (h), to predict the dynamic temperature profiles in beef and chicken meat balls cooked in an oven. Once the FVM model was established and validated, it was used to simulate the dynamic temperature profiles during cooking, which were then used in combination with the general method to evaluate the thermal lethality of Shiga toxin‐producing Escherichia coli and Salmonella spp. using D and z values in ground meats during cooking. The method can be applied to design cooking processes that effectively inactivate foodborne pathogens while maintaining the quality of cooked meats and evaluate the adequacy of a cooking process.Practical ApplicationThe temperature dependences of thermal conductivity (k) and thermal diffusivity (α) of raw ground beef and ground chicken meats were measured. These thermal properties were then used in numerical simulation to predict the dynamic heating temperature profile and thermal lethality of ground beef and chicken meat balls. The numerical simulation method may be used to optimize and evaluate thermal processes and ensure the inactivation of pathogens in meat products during cooking.
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Jung, Jiin, and Donald Schaffner. "Thermal inactivation of Salmonella enterica and nonpathogenic bacterial surrogates in wheat flour by baking in a household oven." Journal of Food Protection, July 25, 2022. http://dx.doi.org/10.4315/jfp-22-107.
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Wheat flour has been implicated in recalls and outbreaks linked to Salmonella and pathogenic Escherichia coli. An instructional online video posted on a popular YouTube channel with over 20 million subscribers claimed that safe raw cookie dough could be made from flour baked in a household oven at 177°C (350°F) for 5 min but no evidence in support of that claim was provided. This study was conducted to assess thermal inactivation of two Salmonella strains, as well as Enterobacter aerogenes and Pantoea dispersa in wheat flour during home oven style baking. Wheat flour was inoculated with Salmonella Enteritidis PT 30, Salmonella Typhimurium PT 42 or their potential surrogates at high concentrations (4.8-6.1 log CFU/g) before baking in consumer-style convection oven (toaster oven) at 149, 177, and 204°C (300, 350, or 400°F) for up to 7 min. Flour was heated in aluminum tray with a maximum depth of ~2 cm. Heated wheat flour samples (5 g each) were enumerated in triplicate, and microbial concentration was expressed in log CFU/g. Thermal profiles of the geometric center of the wheat flour pile and air in the oven during the baking were recorded. Water activity of wheat flour samples was also measured before and after baking. Water activity of wheat flour decreased as baking temperature and time increased. Water activity values ranged from 0.30 to 0.06 after 7 min as oven temperature increased from 149 to 204°C. Thermal inactivation kinetics were linear until counts approached the limit of detection for all microorganisms. D-values for Salmonella and potential surrogate strains ranged from 1.86 to 2.13 min at 149°C air temperature, 1.66 to 1.92 min at 177°C air temperature, and 1.12 to 1.38 min at 204°C air temperature. Both Salmonella strains and surrogates showed similar inactivation patterns. Baking of wheat flour in household toaster ovens has potential as an inactivation treatment of pathogenic bacteria in consumer homes, despite its low water activity.
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Okeyo, Anne A., Kaushik Luthra, Alan R. Vazquez, and Griffiths G. Atungulu. "Quality characteristic of instant rice produced using microwave‐assisted hot air drying." Cereal Chemistry, February 15, 2024. http://dx.doi.org/10.1002/cche.10770.
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AbstractBackground and ObjectivesIt is of utmost importance for the instant rice processing sector to reassess its methodologies to enhance the overall quality of instantized rice products. This study aimed to analyze how the combination of microwave (MW) drying and convective heated air drying influences the quality of instantized rice. Novel approaches for drying precooked rice were explored, involving the utilization of an industrial MW operating at a frequency of 915 MHz with treatment conditions set at 4 kW power for 8 min. This was followed by two distinct convective oven drying strategies, each lasting 4 min. Specifically, stepwise convective hot air drying involved progressively decreasing temperatures, while constant temperature convective hot air drying maintained a consistent temperature. The convective hot air‐drying temperatures ranged from 160°C to 230°C, while the constant temperature options were either 160°C or 200°C. Both strategies encompassed three relative humidity levels (20%, 40%, and 60%). The impact of these techniques on the quality attributes of a newly developed long‐grain (LG) hybrid rice variety, RT 7521 FP, was assessed.FindingsThe drying approach and percentage RH significantly impacted the percentage points of moisture removed, with both their p values smaller than .01. For water activity, the main effect of the drying approach was significant because the p values of its hypothesis test were smaller than .05. The results showed that increasing the percentage of RH increases the mean water activity under the constant medium, constant high, and stepwise medium approaches. MW drying followed by a Constant high approach under 40% RH had a higher rehydration ratio value of instantized rice than all other drying treatments. The second highest rehydration ratio was observed in MW drying, followed by stepwise high treatments. None of the effects of the factors of RH and drying approach were significant for the rehydration ratio because their p values were all larger than .05. For bulk density, the main effects of RH and the drying approach were not significant since their p values were larger than .05. The drying temperature had significant impacts on textural parameters such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience, except springiness. RH impacted both adhesiveness and resilience. All parameters measured, including percentage RH and drying approach, did not significantly impact the rehydration ratio, color, and bulk density of treated instant rice samples (p > .05).ConclusionsPrediction profiler for multiattribute optimization using a desirability function approach from John's Macintosh Project Pro 17 statistical software was used to identify the best setting of RH and the drying approach that maximizes the percentage of moisture content removed, minimizes water activity, and reaches an adhesiveness and resilience values close to −4.615 and 0.6722, respectively. The best setting for RH was identified as 20%, and the best drying approach was stepwise high. Under these settings, the predicted mean percentage of moisture removed, water activity, adhesiveness, and resilience of the models were 44.43%, 0.478, −9.02, and 0.5, respectively. Therefore, these settings are recommended to achieve rice samples with attractive moisture content removed, water activity, adhesiveness, and resilience.Significance of StudyThe study has provided crucial information on the instantizing potential of a new variety of hybrid rice and the feasibility of combining a 915 MHz industrial MW and convective hot air to dry and obtain instant rice with improved quality attributes, including high rehydration ratios for shorter cooking times, lighter weight, and longer shelf life. The information generated from this study may be useful to guide decisions on drying conditions for industrial processing of instantized rice with premium quality.