Relevant bibliographies by topics / Cooked meats

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cooked meats'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Cooked meats"

1

STERN, NORMAN J., and CARL S. CUSTER. "Salmonella Growth in Cooked Beef at Selected Cooling Rates." Journal of Food Protection 48, no. 12 (December 1, 1985): 1046–49. http://dx.doi.org/10.4315/0362-028x-48.12.1046.

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Results of this study support the present USDA Food Safety Inspection Service (FSIS) cooling requirement for cooked meat products and remind the consumer to refrigerate such products. USDA FSIS requires food processors to cool certain cooked meat products between 4 and 49°C within 2 h. Our study evaluated the adequacy of that requirement by determining how cooling rates affected growth of salmonellae in cooked meats. Two strains of Salmonella sp. showing resistance to multiple antibiotics were compared with a susceptible strain, and were shown to be similar in growth capabilities. These antibiotic resistant strains were inoculated in ground beef or beef cubes. In experiments simulating precooking contamination, heavily inoculated (109 CFU/g) ground beef meatballs were cooked to 63°C (145°F) and cooled to either 23 or 4°C (40°F) within 2 to 6 h. Increases in the numbers of the surviving pathogen were small (ca. 0.1 log10/g) when the product was cooled to 4°C within 2 h. Surviving salmonellae increased greater than tenfold when the meats were cooled over intervals of 6 h. A 4-h cooling interval permitted an intermediate growth rate. Salmonella held in ground beef at 23°C for 6 h showed less than 1-log10 increase per gram. Experiments with Salmonella inoculated onto the surface of beef cubes after cooking also indicated that the 2-h cooling interval prevented substantive proliferation.
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HSIEH, YUN-HWA P., BETSY B. WOODWARD, and SHIOW-HUEY HO. "Detection of Species Substitution in Raw and Cooked Meats Using Immunoassays." Journal of Food Protection 58, no. 5 (May 1, 1995): 555–59. http://dx.doi.org/10.4315/0362-028x-58.5.555.

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Federal and state laws require that raw and cooked meats be accurately represented as to the species of meat they contain. A total of 806 raw and 96 cooked meat samples collected from Florida retail markets were examined for regulatory control of these products. An agar-gel immunodiffusion method was used for the identification of beef, pork and horse species in uncured raw meats. Enzyme-linked immunosorbent assays were used to identify poultry and sheep in raw meats and all species in cured raw meats and cooked meats. A positive violative sample was reported only if the target extraneous species present exceeded a 1% level. Results indicated that the overall rate of substituted species in both cooked and raw meat samples was 16.6%. Percentage of violation in cooked products was higher than that in raw meats (22.9% versus 15.9%). The undeclared species found in ground beef and veal products included sheep, pork and poultry, in descending order of frequency. The major substituting species found in ground pork, ground turkey and ground lamb, however, was beef. Horse meat was not detected in any sample tested. Intact pieces of raw meat tested were all correctly labeled. The source of substitution/contamination also was investigated and discussed. Current retail practices in meat markets show a significant problem with mixing of undeclared species in ground and comminuted meat products.
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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, Mahzad A. Meshgi, David P. Cox, Anatoly P. Dobritsa, Cesar Nadala, and Mansour Samadpour. "Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 557–63. http://dx.doi.org/10.5740/jaoacint.18-0136.

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Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.
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HSIEH, YUN-HWA P., SHYANG-CHWEN SHEU, and ROGER C. BRIDGMAN. "Development of a Monoclonal Antibody Specific to Cooked Mammalian Meats." Journal of Food Protection 61, no. 4 (April 1, 1998): 476–81. http://dx.doi.org/10.4315/0362-028x-61.4.476.

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Detection of species adulteration in ground meat products is important for consumer protection and food-labeling law enforcement. This study was conducted to develop monoclonal antibodies (MAbs) that can be used in an enzyme-linked immunosorbent assay (ELISA) for rapid detection of any cooked mammalian meats in cooked poultry products. Soluble muscle proteins extracted from cooked pork (heated at 100°C for 15 min) were used as the antigen to immunize mice for developing the MAb. One that was developed, MAb 2F8 (IgG2b class), strongly reacted with cooked meat of five mammalian species (beef cattle, hogs, sheep, horse, and deer) but did not react with any cooked poultry (chicken, turkey, and duck) or raw meats. At least 0.5% by weight of pork, beef, lamb, and horse meats in a chicken-based mixture could be detected using an indirect ELISA with MAb 2F8. The MAb 2F8 is useful in a single initial screening test to detect the presence of five nonpoultry meat adulterants in cooked poultry products.
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SATO, KUNITO, and GERALD R. HEGARTY. "WARMED-OVER FLAVOR IN COOKED MEATS." Journal of Food Science 36, no. 7 (June 28, 2008): 1098–102. http://dx.doi.org/10.1111/j.1365-2621.1971.tb03355.x.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, David P. Cox, Anatoly P. Dobritsa, Cesar Nadala, and Mansour Samadpour. "Quantitative Detection of Horse Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 101, no. 3 (May 1, 2018): 817–23. http://dx.doi.org/10.5740/jaoacint.17-0151.

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Abstract Concerns about the contamination of meat products with horse meat and new regulations for the declaration of meat adulterants have highlighted the need for a rapid test to detect horse meat adulteration. To address this need, Microbiologique, Inc., has developed a sandwich ELISA that can quantify the presence of horse meat down to 0.1% (w/w) in cooked pork, beef, chicken, goat, and lamb meats. This horse meat authentication ELISA has an analytical sensitivity of 0.000030 and 0.000046% (w/v) for cooked and autoclaved horse meat, respectively, and an analytical range of quantitation of 0.05–0.8% (w/v) in the absence of other meats. The assay is rapid and can be completed in 1 h and 10 min. Moreover, the assay is specific for cooked horse meat and does not demonstrate any cross-reactivity with xenogeneic cooked meat sources.
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Suman, Surendranath P., Mahesh N. Nair, Poulson Joseph, and Melvin C. Hunt. "Factors influencing internal color of cooked meats." Meat Science 120 (October 2016): 133–44. http://dx.doi.org/10.1016/j.meatsci.2016.04.006.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, David P. Cox, Anatoly P. Dobritsa, Cesar Nadala, and Mansour Samadpour. "Quantitative Detection of Pork Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 101, no. 3 (May 1, 2018): 810–16. http://dx.doi.org/10.5740/jaoacint.17-0036.

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Abstract Recent news of many cases of adulteration of meats with pork has bolstered the need for a way to detect and quantify the unwanted contamination of pork in other meats. To address this need, Microbiologique, Inc. has produced a sandwich ELISA assay that can rapidly quantify the presence of pork in cooked horse, beef, chicken, goat, and lamb meats. We carried out a validation study and showed that this assay has an analytical sensitivity of 0.00014 and 0.00040% (w/v) for cooked and autoclaved pork, respectively, and an analytical range of quantitation of 0.05–3.2% (w/v) in the absence of other meats. The assay can measure pork contamination down to 0.1% (w/w) in the presence of cooked horse, beef, chicken, goat, and lamb meats. The assay is quick and can be completed in 1 h and 10 min.
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Andrews, Connie D., Ronald G. Berger, Richard P. Mageau, Bernard Schwab, and Ralph W. Johnston. "Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay." Journal of AOAC INTERNATIONAL 75, no. 3 (May 1, 1992): 572–76. http://dx.doi.org/10.1093/jaoac/75.3.572.

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Abstract Enzyme-linked Immunosorbent assays (ELISAs) are described for the detection of mutton, beef, horse meat, and venison In cooked meat products. They represent an expansion of the species detection capabilities of previously described ELISAs for the detection of pork and poultry In cooked foods. These double antibody sandwich ELISAs recognize heat-resistant antigens in simple aqueous extracts of cooked meat products. Tests on laboratory-prepared and commercially cooked meat products accurately differentiated all tested meat components. However, some canned baby food meats and one canned meat product did not react in any of these ELISAs. Sensitivity of the assays was 0.13% or greater in tests of diluted cooked extract mixtures. No product Ingredients were found that interfered with test performance.
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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, Richard A. Krebs, David P. Cox, Anatoly P. Dobritsa, Cesar Nadala, and Mansour Samadpour. "Quantitative Detection of Beef Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 3 (May 1, 2019): 898–902. http://dx.doi.org/10.5740/jaoacint.18-0193.

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Abstract Background: Concerns about the contamination of meat products with undeclared meats, and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect beef adulteration to 0.1% sensitivity. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of beef down to 0.1% (w/w) in cooked pork, horse, chicken, goat, and sheep meat. Results: The beef-authentication ELISA has an analytical sensitivity of 0.00022 and 0.00012% (w/v) for cooked and autoclaved beef, respectively, and an analytical range of quantitation of 0.025 to 2% (w/v), in the absence of other meats. Moreover, the assay is specific for cooked beef and does not cross react with common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. The assay is an improvement over a previous U.S. Department of Agriculture’s tested assay, which is sensitive to 1% adulteration and takes 2.5–3 h to complete. Highlights: The Microbiologique Cooked Beef ELISA can quantitate cooked beef in the presence of pork, horse, chicken, goat, and sheep meat to 0.1% (w/w) and is not affected by common food matrixes.
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Dissertations / Theses on the topic "Cooked meats"

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Clark, Eldred Merlyn. "Evaluation of Methods Used in Meat Iron Analyses and Iron Content of Raw, Cooked, and Cured Meats." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5438.

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This research project was divided into three parts. In the first part, heme, nonheme, and total iron methodologies for meats were evaluated. The accuracy, precision, and specificity of each method were determined by spike recoveries of heme and nonheme iron, and by analysis of National Institute of Science and Technology standard reference materials. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. The meats analyzed were beef, pork, lamb, chicken, and turkey. The wet-ashing technique was a novel procedure in which nitric acid was used to digest most of the solids followed by peroxy-monosulfuric acid to complete the digestion. Total iron values of the meats were consistent with those previously reported, but the percentage of heme iron in red meats was much greater than commonly assumed, both before and after cooking. In the second part, the distribution of heme and total iron in heat-processed poultry products was investigated using light and dark chicken meat in the form of deep-flied chicken breasts and legs purchased from fast food restaurants and grocery stores in a ready-to-eat condition. Heme and total iron values were 1.7 ± 0.5 and 6.5 ± 2.0 μg Fe/g meat for light chicken meat and 7.6 ± 1.6 and 19.3 ± 2.2 μg Fe/g for dark chicken meat. Percent heme iron values averaged 29 and 40% for light and dark chicken meat, respectively. In the third and final part, an application for the heme and nonheme iron data assembled above was developed to give dieticians an important tool in dietary formulations designed to maintain iron homeostasis. From the data it is evident that cooked light chicken meat, taken from the breast, would provide the lowest quantity of absorbable iron among the meats investigated and that ground beef, highest in heme iron, would provide the greatest quantity of bioavailable iron. Additional research was performed on processed beef products. Cooked ground beef, frankfurters, beef steak, and roast beef were analyzed for heme and total iron. The different beef products contained similar amounts of total iron, 31.4 to 34.2 μg/g, but the heme iron content ranged from 6.2 μg/g in frankfurters to 36.3 μg/g in beef steak. Percent heme iron ranged from 33.0 to 63.8% in all meats. Total iron, heme iron, and percent heme iron varied significantly (P < 0.01) among meats, sources, and preparations. This research was published and has been reproduced in Appendix F.
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Vasavada, Mihir. "Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.

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The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness (a*) values than samples without nitrite. The MM at 1.5% was a very effective antioxidant as compared to controls. The Garam Masala (GM) study determined the antioxidant effects and sensory attributes of the individual spices in an Indian spice blend GM in cooked ground beef, and possible additive antioxidant effects between Type I and Type II antioxidants. All spices had antioxidant effects on cooked ground beef, compared to controls without spices, with cloves being the most effective. All spices at their lowest effective recommended level effectively lowered the perception of rancid odor and rancid flavor in cooked ground beef as compared to control samples. As expected, most spices also imparted distinctive flavors to the cooked ground beef. Type II antioxidants (iron binding phosphate compounds) were more effective than individual Type I antioxidants (spices and butylated hydroxytoluene; BHT) in cooked ground beef. There was a positive additive antioxidant effect seen with rosemary + MM and rosemary + sodium tripolyphosphate (STPP) treatments as compared to individual rosemary treatment. There was no additive antioxidant effect observed for other combinations of spices with phosphate antioxidants. The raisin study was done to determine the antioxidant activity of raisin paste added to cooked ground beef, pork, and chicken. Thiobarbituric acid (TBA) values were measured using the distillation method, on the distillates, to avoid interference from sugar in the raisins. Beef, pork, and chicken flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained sensory panel (n = 6). Addition of 2% raisin paste effectively inhibited rancid flavor development for 14 days after cooking in cooked ground beef, pork, and chicken. Sugar added at levels equivalent to that contributed by the raisins inhibited rancidity, probably due to antioxidant effects of Maillard browning products, suggesting that the antioxidant effect of raisins was due to their sugar content.
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Peter, Cheryl-Ann. "Use of natural antimicrobials to extend the shelf-life of vacuum-packaged cooked cured meats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0030/MQ62819.pdf.

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Hay, Theresa Kathleen Clare. "The colour and oxidative stability of cooked pork /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16514.pdf.

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Sutherland, Michelle M. "The effect of castration and slaughter age on the aroma of cooked lamb." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320108.

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Heaton, Kevin M. "Establishing Threshold Levels of Nitrite Causing Pinking of Cooked Meat." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5456.

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Sporadic problems with pink color defect, or pinking, has occurred in cooked meat products for decades. Pink color can be due to the presence of undenatured myoglobin, denatured globin hemochromes, or nitrosylhemochrome. This research documented the level of added nitrite that produced nitrosylhemochrome in processed meat rolls from fabricated beef round, pork shoulder, turkey breast, and chicken breast. For each meat type, preliminary studies were conducted to narrow the range at which added nitrite caused pinking. Subsequently, the nitrite levels were increased incrementally by 1-ppm, and pink color was measured by trained panelists and by a Hunter color meter. Nitrosylhemochrome content was determined by acetone extraction. Panel and instrumental measurements identified pink color in beef samples formulated with 14-ppm nitrite; nitrosohemochrome extracts detected pigment at 12- ppm. Nitrite levels that caused pinking in pork shoulder were much lower than in beef. Panelists identified pink color at 4-ppm nitrite, and Hunter color meter values showed increased redness at 6-ppm. Pigment extraction detected nitrosylhemochrome at 4- ppm added nitrite. The trained panel and Hunter color meter detected pink color in turkey breast at 2-ppm added nitrite; nitrosohemochrome extraction detected pink pigment at 3-ppm added nitrite. In chicken breast, pink color was detected visually and instrumentally at 1-ppm added nitrite. Pigment extraction detected nitrosylhemochrome at 2-ppm added nitrite. Lower levels of nitrite (1-3-ppm) caused pinking in light-colored meats (turkey and chicken breast, meats with total pigment between 19-ppm and 27-ppm). Higher levels of nitrite (5-14-ppm) caused pink color defect in dark pigmented meat (beef round and pork shoulder, meats with total pigment levels between 56-ppm and 147-ppm). Regression analysis was used to relate total pigment and the minimum level of nitrite causing pinking. The minimum nitrite level causing pinking was the lowest level of nitrite at which the trained panel, acetone extraction, and instrumental results detected pink color or nitrosyl pigment. The formula obtained from the model was as follows: Y = 0.092X + 0.53, where "Y" is the minimum level of added nitrite to cause pinking and "X" is the total pigment of the meat. This formula can be used to estimate the level of nitrite that can be expected to cause pinking in a wide range of pigmented meats.
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Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.
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Slesinski, Alan J. "Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins." Thesis, Virginia Tech, 1998. http://hdl.handle.net/10919/36019.

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A sporadic pink color development in cooked, uncured turkey products remains a problem within the poultry industry because consumers associate this defect with inadequate cooking. Previous research demonstrated that nonfat dry milk (NFDM) has the ability to reduce pink color. The objective of this research was to determine if other dairy proteins also possess this capability. In particular, sodium caseinate (SC) and whey protein concentrate (WPC) were evaluated and compared to nonfat dry milk and to no dairy protein containing processed turkey.

Pink color development was induced in the poultry products to simulate this defect in products by the addition of nicotinamide to produce nicotinamide hemochrome or sodium nitrite or sodium nitrate to produce nitrosylhemochrome. Prior to protein testing, measurement of these two pigment using reflectance spectrophotometric methods was evaluated. The reflectance ratio of %R at 537 nm divided by %R at 553 nm was able to predict (R2=0.99) concentrations of nicotinamide up to 2%, the highest level tested. The ratio of %R at 650 nm divided by %R at 570 nm was able to predict nitrite (R2=0.97) below 20 ppm.

To narrow the possible dairy protein choices, three WPC and two SC dairy proteins, along with nonfat dry milk were evaluated for their ability to inhibit nicotinamide and nitrite induced pink color. Results of this prescreening indicated that variations among the different types of proteins existed in both their abilities to reduce the pink color when pink color generating ligands were intentionally added, and when no ligands were added. Some of the dairy proteins actually increased the redness of the control turkey formulation.

The WPC (Alacen 882, New Zealand Milk Products, North America, Inc, Santa Rosa, CA) and SC (Alanate 180 New Zealand Milk Products, North America, Inc., Santa Rosa, CA) protein products chosen in the prescreening were evaluated with nonfat dry milk at various levels. A simplex lattice response surface design enabled prediction of these proteins' effects on red color at combinations of up to and including 3.0% added dairy protein. Sodium nitrate did not appear to increase redness of control samples and therefore was not discussed in detail. The WPC and NFDM proteins tested were able to reduce CIE a* values at both 1.5 and 3% and in combination with each other at 1.5% of each protein (P<0.05) regardless of ligand treatment. Of these treatments, SC had the least effect on CIE a*. With the exception of SC, the dairy proteins increased product yield (P<0.05) in all treatment combinations. Using the response surface prediction ability, other combinations of dairy proteins, not specifically tested in this research, were shown to optimize pink color reduction.


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Baxter, Shari R. "Gelation of Previously Cooked Jonah Crab (Cancer borealis) Minced Meat in New Food Product Development." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/BaxterSR2007.pdf.

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Ebarb, Sara Michelle. "The influence of growth-promoting technologies on the biological structures responsible for cooked meat tenderness." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20121.

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Master of Science
Department of Animal Sciences and Industry
John Michael Gonzalez
The objective of this body of work was to examine effects of growth-promoting technologies (GP) on Longissimus lumborum meat tenderness, focusing on alterations of muscle fiber cross-sectional area (CSA) and collagen solubility. Two studies were conducted and analyzed as randomized complete block designs with repeated measures with GP and day of postmortem aging (DOA) as main effects. Treatments consisted of: a control (CON), implant only (IMP), and implant and [beta]-adrenergic agonist (COMBO). The [beta]-adrenergic agonist utilized for the first was zilpaterol hydrochloride, while the second study examined ractopamine hydrochloride. Objective tenderness of strip loin steaks was measured through Warner-Bratzler shear force (WBSF) after 2 (study 2) or 3 (study 1), 7, 14, 21, or 35 d of postmortem aging. Muscle fiber CSA and collagen solubility were analyzed via immunohistochemistry and hydroxyproline content, respectively. For the first study there was a treatment × DOA interaction (P < 0.01) for WBSF. Compared to CON steaks, IMP steaks had greater (P = 0.01) WBSF on d 3, but were similar (P = 0.21) by d 14. The COMBO steaks remained less tender at all-time points (P < 0.04) except d 21 (P = 0.13) when compared to the CON. Growth-promoting treatment increased the CSA of all three muscle fiber types (P < 0.01), but had no effect on collagen solubility measures (P > 0.21). The second study observed no treatment × DOA interaction (P = 0.54) for WBSF, but GP increased (P < 0.01) WBSF across all DOA. Growth-promoting treatment tended to increase the CSA of type I and IIX fibers (P < 0.10), and increased (P < 0.01) type IIA fiber CSA. In agreement with the first study, there was no treatment × DOA interaction or treatment effect on collagen solubility (P > 0.75). The addition of GP to feedlot heifer production increased WBSF of strip loin steaks and fiber CSA, but did not impact collagen characteristics.
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Books on the topic "Cooked meats"

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Marketpower. Cooked meats and chilled foods. London: Marketpower, 1986.

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Pressure cooker cookbook: Home-cooked meals in 4 minutes. Sydney, Australia: New Holland, 2011.

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Methven, Barbara. Light meals with meat. Minnetonka, MN: C. DeCosse, 1992.

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Creative slow-cooker meals. Eugene, Or: Harvest House Publishers, 2012.

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Brown, Ellen. $3 slow-cooked meals: Delicious, low-cost dishes from both your slow cooker and stove. Guilford, Conn: The Lyons Press, 2009.

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United States. Food Safety and Inspection Service. Media Relations Office. Requirements for cooked uncured meat products. Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, FSIS Information Office, 1993.

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Jian yi rou lei shi pu: Easy ordinary meat meals. Taibei Xian Tucheng Shi: Zhong wen chu ban she, 1998.

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Barich, David. Meat on the grill: New recipes for beef, lamb, pork, and other meats. New York, NY: HarperPerennial, 1993.

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Tsai, Ming. Simply Ming: Easy techniques for East-meets-West meals. New York: Clarkson Potter, 2003.

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Arthur, Boehm, ed. Simply Ming: Easy techniques for East-meets-West meals. New York: Clarkson Potter, 2003.

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Book chapters on the topic "Cooked meats"

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Pearson, A. M., and T. A. Gillett. "Meat Cookery and Cooked Meat Products." In Processed Meats, 105–25. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_5.

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Shahidi, Fereidoon. "Flavor of Cooked Meats." In Flavor Chemistry, 188–201. Washington, DC: American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0388.ch015.

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Mendonca, Aubrey F. "Microbiology of Cooked Meats." In Thermal Processing of Ready-to-Eat Meat Products, 17–38. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813808611.ch2.

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Thippareddi, Harshavardhan, Jeyamkondan Subbiah, Nageswara Rao Korasapati, and Marcos X. Sanchez-Plata. "Predictive Modeling of Pathogen Growth in Cooked Meats." In Safety of Meat and Processed Meat, 559–90. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_22.

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Hsieh, Y.-H. P., F. C. Chen, and N. Djurdjevic. "Monoclonal Antibodies against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination of Cooked Meats." In Quality Attributes of Muscle Foods, 287–307. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4731-0_20.

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Barbieri, Giampiero, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, and Salvatore Parisi. "Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products." In SpringerBriefs in Molecular Science, 33–50. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-11358-6_3.

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Rowe, Clinton, and Chris R. Kerth. "Meat Cookery." In The Science of Meat Quality, 199–205. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch10.

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Murcott, Anne. "Raw, cooked and proper meals at home." In Food Choice and the Consumer, 219–35. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2153-2_9.

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Pittia, P., M. Anese, C. Orlando, and A. Sensidoni. "Colorimetric Measurements of Meat Products Cooked Using Different Systems." In Developments in Food Engineering, 286–88. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_88.

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Vanderlaan, Martin, Bruce E. Watkins, Mona Hwang, Mark G. Knize, and James S. Felton. "Cooked-Meat Derived Aromatic Amine Mutagens and Their Immunoassay." In Nitroarenes, 324. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-3800-4_36.

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Conference papers on the topic "Cooked meats"

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Liu, Yongliang. "2D Vis/NIR correlation spectroscopy of cooked chicken meats." In International symposium on two-dimensional correlation spectroscopy. AIP, 2000. http://dx.doi.org/10.1063/1.1302885.

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Jihan F Cepeda, Curtis L Weller, Mehrdad Negahban, Harshavardhan Thippareddi, and Jeyam Subbiah. "Modeling Heat Transfer during Cooling of Cooked Ready-to-Eat Meats using Three-Dimensional Finite Element Analysis." In 2011 Louisville, Kentucky, August 7 - August 10, 2011. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2011. http://dx.doi.org/10.13031/2013.39002.

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Terres, Hilario, Sandra Chavez, Raymundo Lopez, Arturo Lizardi, Araceli Lara, and Juan R. Morales. "Irreversibility and Second Law Analysis in a Solar Cooker Box-Type." In ASME 2015 9th International Conference on Energy Sustainability collocated with the ASME 2015 Power Conference, the ASME 2015 13th International Conference on Fuel Cell Science, Engineering and Technology, and the ASME 2015 Nuclear Forum. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/es2015-49699.

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In this work, four different arrangements of solar cooker box-type with internal reflectors results, for irreversibility and second law efficiency are presented. The solar cooker has two glasses in its cover to diminish the losses of heat radiation and convection, which in turn creates the hot house effect inside the cooker. The interior of the cooker has flat mirrors placed at different angles to reflect the solar radiation toward recipient with water. The obtained results are based on the heated water temperatures. These are obtained by means of numerical simulation, which in turn allows the comparison under identical conditions for the cookers. The results reveal that the energy reaching the cookers, less than 5%, is used in the water heating process. Most of the available energy is “stored” into the cooker glass cover, which shows the need for further work on improving cover materials in order to diminish such a situation.
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Diez, L., C. Rauh, A. Delgado, Theodore E. Simos, George Psihoyios, and Ch Tsitouras. "Analysis and Optimization of the Production Process of Cooked Sausage Meat Matrices." In ICNAAM 2010: International Conference of Numerical Analysis and Applied Mathematics 2010. AIP, 2010. http://dx.doi.org/10.1063/1.3498159.

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Mazza, Damiano. "Church Meets Cook and Levin." In LICS '16: 31st Annual ACM/IEEE Symposium on Logic in Computer Science. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2933575.2934541.

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Stewart, John, and Aklilu Giorges. "Using a 3D profiler and infrared camera to monitor oven loading in fully cooked meat operations." In SPIE Defense, Security, and Sensing, edited by Moon S. Kim, Shu-I. Tu, and Kaunglin Chao. SPIE, 2009. http://dx.doi.org/10.1117/12.819322.

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Kourtney M. Mueller, Kumar Mallikarjunan, Sarah J. Formaian, Heather Carnahan, Julianne Forman, Nicholas Shilton, David Vaughan, and David Van Deventer. "Detection and Discrimination of Warmed-Over Flavor in Pre-Cooked Turkey Meat Using Electronic Nose Systems." In 2002 Chicago, IL July 28-31, 2002. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2002. http://dx.doi.org/10.13031/2013.9184.

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Smith, Kenneth, and Anthony Fahme. "Back Side-Cooled Combustor Liner for Lean-Premixed Combustion." In ASME 1999 International Gas Turbine and Aeroengine Congress and Exhibition. American Society of Mechanical Engineers, 1999. http://dx.doi.org/10.1115/99-gt-239.

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This paper describes the design and initial testing of a second generation, lean-premixed combustor for a 6100 horsepower industrial gas turbine. The full scale, prototype combustor liner employed augmented backside cooling (ABC) as a means of reducing NOx and CO emissions. A thermal barrier coating (TBC) was applied on the liner hot side to reduce thermal flux from the flame zone. The goal of the effort was to demonstrate that the avoidance of film-cooling for the combustor liner would allow emissions reductions in a lean-premixed combustion system. Testing of the combustor was conducted in both low and high pressure environments. The testing demonstrated that the use of trip-strips for backside cooling provides an effective means of reducing CO emissions. The lower CO levels can be exploited by lowering flame temperatures to achieve lower NOx emissions. Reaction quenching associated with film cooling is indicated as the cause of the higher CO emissions in more conventional liners. Cyclic rig testing showed the TBC to have good short-term durability. Long-term field testing is getting underway.
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Bujanca, Gabriel. "TECHNICAL AND ECONOMIC STUDY OF THE PRODUCTION OF A COOKED MEAT PRODUCT: MINCED AND SEASONED PORK SAUSAGES." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.124.

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Nowak, Grzegorz, and Włodzimierz Wro´blewski. "Thermo Mechanical Optimization of Cooled Turbine Vane." In ASME Turbo Expo 2007: Power for Land, Sea, and Air. ASMEDC, 2007. http://dx.doi.org/10.1115/gt2007-28196.

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This paper discuses the problem of cooling system optimization within a gas turbine vane regarding to thermo-mechanical behaviour of the component. The analysis involves the optimization of location and size of internal cooling passages within the vane. Cooling is provided with ten circular passages and heat is transported by convection. The task is approached in 3D configuration. Each passage is fed with cooling air of constant parameters at the inlet. Also a constant pressure drop is assumed along the passage length. The thermal boundary conditions in passages varied with diameter and local vane temperature (passage wall temperature). The analysis is performed by means of the genetic algorithm for the optimization task and FEM for the heat transfer predictions within the component. In the present study the vane profile is taken as aerodynamically optimal and the objective of the search procedure is to find cooling structure variant that at given external conditions provides possibly low stresses and material temperature.
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Reports on the topic "Cooked meats"

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Kwon, Joong-Ho, Youngju Kwon, Tusneem Kausar, Ki-Chang Nam, Byong Rok Min, Eun Joo Lee, and Dong U. Ahn. Production of Radiation-Induced Compounds in Irradiated Raw and Cooked Meats. Ames (Iowa): Iowa State University, January 2009. http://dx.doi.org/10.31274/ans_air-180814-1030.

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Kim, Jihee, Sun Hee Moon, and Dong Uk U. Ahn. Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-360.

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Kwon, Joong-Ho, Kichang Nam, Eun Joo Lee, and Dong U. Ahn. Evaluation of Radiation-induced Compounds in Irradiated Raw or Cooked Chicken Meat during Storage. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-759.

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Sindelar, Jeffrey J., Joseph C. Cordray, and Joseph G. Sebranek. Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-801.

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