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Journal articles on the topic 'Cooked meats'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

KUKLECI, EGZON, FRANS J. M. SMULDERS, AFRIM HAMIDI, SUSANNE BAUER, and PETER PAULSEN. "Prevalence of Foodborne Pathogenic Bacteria, Microbial Levels of Hygiene Indicator Bacteria, and Concentrations of Biogenic Amines in Ready-to-Eat Meat Products at Retail in the Republic of Kosovo." Journal of Food Protection 82, no. 7 (June 21, 2019): 1135–40. http://dx.doi.org/10.4315/0362-028x.jfp-19-060.

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ABSTRACT The aim of this study was to investigate the microbiological safety and quality and biogenic amine concentrations of ready-to-eat meat products at retail in and around the capital of the Republic of Kosovo. A total of 128 ready-to-eat meat products from 49 retail shops were sampled in November 2017 and March 2018. Pathogenic Escherichia coli and Salmonella were not detected in enrichment cultures from 25-g samples. Levels of lecithinase-positive Staphylococcus aureus were consistently <2 log CFU/g. Listeria monocytogenes was detected in 4 of 88 cooked-cured products (25-g samples). Cooked-cured meats had significantly higher water activity (aw) and pH (P < 0.001) than did dried or fermented meats. All samples of dried or fermented meats had either low pH and aw or had a shelf life <5 days. Thus, by definition these products would be classified as not able to support growth of L. monocytogenes according to European Union food safety microbiological criteria. Among the cooked-cured products, total bacteria counts and lactic acid bacteria counts were >2-log higher in sliced than in nonsliced items. In the dried or fermented samples, E. coli and Enterobacteriaceae (at ≥1 and ≥2 log CFU/g, respectively) and L. monocytogenes (25 g) were detected in the 11 samples that had been wrapped in cling plastic when handed over to the consumer but not in the 29 vacuum-packed samples. The maximum histamine concentration was 263.9 mg/kg. Putrescine concentrations of health concern (based on 100-g portions and 60 kg of body weight) were found in 1 of 88 cooked-cured and 8 of 40 dried or fermented samples. Median concentrations of cadaverine, histamine, putrescine, and tyramine were higher in dried or fermented than in cooked-cured samples. Results suggest that in the Republic of Kosovo non–vacuum-packed dried or fermented meats are more prone to contamination under retail conditions and these meats become contaminated during transport, handling, and retail sale. HIGHLIGHTS

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12

ANG, C. Y. W. "Reheating Effect on Thiobarbituric Acid Reactive Substances of Refrigerated Stored, Cooked Broiler Meat." Journal of Food Protection 55, no. 11 (November 1, 1992): 924–26. http://dx.doi.org/10.4315/0362-028x-55.11.924.

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Broiler breast and leg meats in sealed bags were cooked in an 88°C water bath to an internal temperature of 81 °C. Product was cooled and stored at 4°C for 0 or 3 d. Samples were reheated to 60°C in a 163°C oven. No significant differences were found by the thiobarbituric acid reactive substances test between control and reheated portions, regardless of muscle type or storage time after cooking. The reheating practice made negligible contribution to oxidative changes of precooked chicken meat.

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13

TAORMINA, PETER J., and WARREN J. DORSA. "Growth Potential of Clostridium perfringens during Cooling of Cooked Meats." Journal of Food Protection 67, no. 7 (July 1, 2004): 1537–47. http://dx.doi.org/10.4315/0362-028x-67.7.1537.

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Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products. As cooked meat items cool they will pass through the growth temperature range of C. perfringens (50 to 15°C). Therefore, an important step in determining the likely level of C. perfringens in the final product is the estimation of growth of the pathogen during cooling of the cooked product. Numerous studies exist dealing with just such estimations, yet consensual methodologies, results, and conclusions are lacking. There is a need to consider the bulk of C. perfringens work relating to cooling of cooked meat-based products and attempt to move toward a better understanding of the true growth potential of the organism. This review attempts to summarize observations made by researchers and highlight variations in experimental approach as possible explanations for different outcomes. An attempt is also made here to identify and justify optimal procedures for conducting C. perfringens growth estimation in meat-based cooked food products during cooling.

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14

Serpen, Arda, Vural Gökmen, and Vincenzo Fogliano. "Total antioxidant capacities of raw and cooked meats." Meat Science 90, no. 1 (January 2012): 60–65. http://dx.doi.org/10.1016/j.meatsci.2011.05.027.

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15

Huber, E., L. P. Soares, B. A. M. Carciofi, H. Hense, and J. B. Laurindo. "Vacuum Cooling of Cooked Mussels (Perna perna)." Food Science and Technology International 12, no. 1 (February 2006): 19–25. http://dx.doi.org/10.1177/1082013206062387.

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Mussels pass through a thermal treatment during industrial processing with hot water or steam and then are pre-cooled before the manual extraction of the meat. This pre-cooling is classically accomplished by the immersion of the cooked mussels in cold water. In this work, vacuum cooling of mussels after the cooking stage was used as a technique to quickly decrease the product temperature and to avoid a possible microbial contamination by the cooling water or by manipulation. In about 3 minutes, mussels were cooled from about 90 °C to 20 °C. The relative weight loss during the vacuum cooling of the whole sample (meat and shell) was about 8% of the initial sample’s weight, for temperatures drop cited above. In this way, there was a 8.7 0.26 °C temperature drop for each 1% of weight loss. For separated meat (without shell), the ratio was 7.5 0.30 ºC per 1% weight loss, which agreed with the literature for vacuum cooling of meats in general. A simple numerical simulation was able to determine weight loss during the vacuum cooling process, providing data that agreed very well with experimental results. The vacuum cooling technique is a promising alternative for processing pre-cooked mussels, because process time is shortened and cross-contamination risk is significantly reduced in the cooling stage. The water loss is not a serious problem when the cooled mussels are canned in brine.

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16

Love, John L., and Gwyneth V. Carey-Smith. "Immunoassay Kit Used to Detect the Presence of Bovine Material in Processed Foods." Journal of AOAC INTERNATIONAL 87, no. 5 (December 1, 2004): 1143–47. http://dx.doi.org/10.1093/jaoac/87.5.1143.

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Abstract The Tepnel™ Bio Kit for the detection of beef in cooked foods was assessed to determine its validity in demonstrating if food being imported into New Zealand contains beef material. The test suffered no interference from the presence of other common nonbovine species meats accepted as food within New Zealand and it detected beef in cooked samples of mixed meats when the proportion of beef in the mixture was >2 or >1%, depending on other meat species present. The documentation supplied with the kit indicates that the specific proteins it measures in cooked beef are stable to 130°C. This was confirmed in the literature when the kit was used to test meat and bone meal cooked to at least 133°C. However, our results showed these proteins to be much less stable when heated to elevated temperatures in moist food under pressure, and samples containing beef ceased to be positive by the immunoassay test after being autoclaved to 121°C. This suggests that the test may not be able to detect even relatively high levels of beef in low-acid canned foods, which are normally retorted under pressure to approximately 121°C.

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17

Nadeem, Hafiz Rehan, Saeed Akhtar, Tariq Ismail, Piero Sestili, Jose Manuel Lorenzo, Muhammad Modassar Ali Nawaz Ranjha, Leonie Jooste, Christophe Hano, and Rana Muhammad Aadil. "Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts." Foods 10, no. 7 (June 24, 2021): 1466. http://dx.doi.org/10.3390/foods10071466.

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Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.

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18

HOLLEY, RICHARD A. "Asymmetric Distribution and Growth of Bacteria in Sliced Vacuum-Packaged Ham and Bologna." Journal of Food Protection 60, no. 5 (May 1, 1997): 510–19. http://dx.doi.org/10.4315/0362-028x-60.5.510.

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Commercially sliced vacuum-packaged cooked ham and bologna were found to contain significantly greater numbers of total and lactic acid bacteria (LAB) on package surface slices than on internal slices. This asymmetric distribution persisted in most samples to beyond the manufacturer's “best before” date. Enterobacteriaceae and bacterial spores were detected infrequently. Bacterial spores were found most often on the surface slices of commercially packaged sliced bologna. Where they occurred, aerobic and anaerobic spores were detected in equal numbers. Center slices of bologna were less hospitable sites for spores and LAB than were surface slices in vacuum packages. When freshly cooked ham and bologna were sliced together with uncooked fermented sausage, LAB from the sausage (pediococci and thermo-tolerant homofermentative lactobacilli) contaminated the cooked meats immediately causing an equal distribution of bacteria throughout the slices. Pediococci did not survive in the vacuum-packaged cooked meats more than 2 weeks at 7°C. The pH of co-sliced bologna prematurely dropped. The shelf life of refrigerated co-sliced ham was reduced by 44%, probably because of adventitious lactobacilli from the sausage. Brochothrix thermosphacta was not present in co-sliced or sliced control meats. Homofermentative lactobacilli predominated in co-sliced and control samples packaged in the laboratory, but in commercially packaged sliced cooked ham and bologna heterofermentative LAB species were dominant. Prolonging cooked ham and bologna shelf life is possible if handling of uncooked fermented sausage is kept separate from the slicing and packaging of cooked cured products.

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19

Hwang, Eun-Young, Jin-Hwa Lee, Hong-Soo Ryu, Nam-Gyu Park, and Soon-Sil Chun. "Protein Quality Evaluation of Cooked Hagfish (Eptatretus burgeri) Meats." Preventive Nutrition and Food Science 7, no. 3 (September 1, 2002): 287–92. http://dx.doi.org/10.3746/jfn.2002.7.3.287.

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20

Jeung, Young-Ae, Hong-Soo Ryu, Eun-Soo Shin, and Sook-Im Mun. "Protein Quality Evaluation of Cooked Monkfish (Lophiomus setigerus) Meats." Fisheries and aquatic sciences 6, no. 4 (December 1, 2003): 165–71. http://dx.doi.org/10.5657/fas.2003.6.4.165.

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21

Layton, D., G. Keating, M. Knize, and K. Bogen. "CONCENTRATIONS OF HETEROCYCLIC AMINES IN MEATS COOKED AT HOME." Epidemiology 9, Supplement (July 1998): S37. http://dx.doi.org/10.1097/00001648-199807001-00064.

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22

Shahidi, F., R. B. Pegg, and J. Brooker. "Role of Metal Ions in Autoxidation of Cooked Meats." Canadian Institute of Food Science and Technology Journal 21, no. 4 (October 1988): 370. http://dx.doi.org/10.1016/s0315-5463(88)70951-7.

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23

Hii, C. L., C. E. Itam, and S. P. Ong. "Convective Air Drying of Raw and Cooked Chicken Meats." Drying Technology 32, no. 11 (July 10, 2014): 1304–9. http://dx.doi.org/10.1080/07373937.2014.924133.

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24

Chikuni, K., K. Ozutsumi, T. Koishikawa, and S. Kato. "Species identification of cooked meats by DNA hybridization assay." Meat Science 27, no. 2 (January 1990): 119–28. http://dx.doi.org/10.1016/0309-1740(90)90060-j.

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25

THAYER, DONALD W., GLENN BOYD, AUGUSTINE KIM, JAY B. FOX, and HAROLD M. FARRELL. "Fate of Gamma-Irradiated Listeria monocytogenes during Refrigerated Storage on Raw or Cooked Turkey Breast Meat†." Journal of Food Protection 61, no. 8 (August 1, 1998): 979–87. http://dx.doi.org/10.4315/0362-028x-61.8.979.

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The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 ± 0.03 kGy and 0.69 ± 0.03 kGy, respectively; but they were not significantly different (P ≤ 0.05) on raw and cooked ground turkey meat. High populations (~109 CFU/g) of L. monocytogenes declined during 14 days of storage at 4°C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (~103 CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7°C for 21 days. The D value changed significantly from 0.70 ± 0.04 to 0.60 ± 0.02 kGy when the product was cooked to an internal temperature of 80°C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, aw, moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat.

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26

Sun, Da-Wen, and Lijun Wang. "Heat transfer characteristics of cooked meats using different cooling methods." International Journal of Refrigeration 23, no. 7 (November 2000): 508–16. http://dx.doi.org/10.1016/s0140-7007(99)00079-1.

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27

Knize, Mark G., Cynthia P. Salmon, Shilpi S. Mehta, and James S. Felton. "Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens." Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 376, no. 1-2 (May 1997): 129–34. http://dx.doi.org/10.1016/s0027-5107(97)00035-3.

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28

Tebbutt, Grahame M. "Risk‐assessment analysis in premises selling raw and cooked meats." International Journal of Environmental Health Research 3, no. 4 (December 1993): 217–24. http://dx.doi.org/10.1080/09603129309356787.

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29

Heddle, J. A. "A test of the mutagenicity of cooked meats in vivo." Mutagenesis 16, no. 2 (March 1, 2001): 103–7. http://dx.doi.org/10.1093/mutage/16.2.103.

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30

Shahidi, F., L. J. Rubin, L. L. Diosady, N. Kassam, J. C. Li Sui Fong, and D. F. Wood. "Effect of sequestering agents on lipid oxidation in cooked meats." Food Chemistry 21, no. 2 (January 1986): 145–52. http://dx.doi.org/10.1016/0308-8146(86)90159-7.

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31

Morrissey, P. A., and J. Z. Tichivangana. "The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats." Meat Science 14, no. 3 (January 1985): 175–90. http://dx.doi.org/10.1016/0309-1740(85)90063-4.

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Lungu, Nobuhle Sharon, Anthony Jide Afolayan, Ronald Sylvester Thomas, and Emrobowansan Monday Idamokoro. "Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products." British Food Journal 122, no. 9 (June 9, 2020): 2927–37. http://dx.doi.org/10.1108/bfj-11-2019-0837.

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PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

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Yang, Xingtang, Kai Jin, Fan Yang, Guoping Yuan, Wenbin Liu, Lunhui Xiang, Zhenqiang Wu, et al. "Nontyphoidal Salmonella Gastroenteritis in Baoshan, Shanghai, China, 2010 to 2014: An Etiological Surveillance and Case-Control Study." Journal of Food Protection 80, no. 3 (February 16, 2017): 482–87. http://dx.doi.org/10.4315/0362-028x.jfp-16-309.

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ABSTRACT Nontyphoidal Salmonella (NTS) gastroenteritis is a widespread global foodborne disease. To identify the epidemiologic characteristics, sources of food contamination, and risk factors of NTS gastroenteritis, epidemiologic data and stool specimens of diarrheal patients were collected from sentinel hospitals in Baoshan, Shanghai, People's Republic of China, between 2010 and 2014. Food products from nearby farmers' markets and animal feces from live poultry markets and livestock farms were sampled to identify the pathogen; a case-control study was conducted to characterize risk factors of NTS gastroenteritis. Of 3,906 diarrheal patients examined, 266 (6.8%) were positive for Salmonella. The positive rates were higher in summer than in the other seasons. Salmonella Typhimurium (36.1%) and Salmonella Enteritidis (30.8%) were the dominant serovars in the patients. Salmonella was detected in 26.2% pork samples, 7.1 to 7.8% poultry meats, and 3.3 to 8.9% poultry feces. Salmonella Typhimurium was the major serovar in contaminated food and animal feces. Multivariate conditional logistic regression analysis indicated that consumption of pork and quickly cooked eggs increased, whereas separating kitchen knives for cooked and raw food decreased the risk of NTS gastroenteritis, independently. We believe that NTS in poultry feces contaminated the meat products in the same markets and then infected humans if these foods were not sufficiently cooked. To prevent NTS gastroenteritis, it is necessary to survey Salmonella in meats and poultry feces, to cook eggs and pork sufficiently, to separate kitchen knives for cooked and raw food, and to prohibit live poultry trade in fresh meat markets.

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Ozturk, Ergin, and Emine Dogan. "The Effect of Fresh and Aged Garlic Extract-Enriched Diets on the Growth Performance of Broilers and the Oxidative Rancidity and Customer Acceptance of Chicken Meat." Turkish Journal of Agriculture - Food Science and Technology 7, no. 12 (December 16, 2019): 2267. http://dx.doi.org/10.24925/turjaf.v7i12.2267-2274.3035.

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In renewable system, to improve growth performance and enhance the stability of broiler meat may be alternative dietary garlic and its derivatives. The effects of dietary fresh garlic extract (FGE) or aged garlic extract (AGE) supplementation on performance, serum cholesterol and meat thiobarbituric acid (TBA) values and the organoleptic traits of cooked meats were investigated using 540 one-day-old Ross 308 broilers. Treatments: negative control (NC, basal diet), positive control (E200, basal diet + 200 mg vitamin E kg-1), FGE (FGE10, basal diet + 10 ml FGE kg-1) and graded levels of AGE (AGE5, AGE10 and AGE15, basal diet + 5, 10 and 15 ml AGE kg-1, respectively). Sensory appraisal was used to establish the consumer acceptability of boiled, grilled or roasted meats. FGE10 increased weight gain compared to NC, AGE5 and AGE10, whereas FGE10, E200 and AGE decreased serum cholesterol and meat TBA levels compared to NC. The alleviating effects of FGE10, AGE5 and AGE10 were higher than that of vitamin E. All garlic extracts did not affect the colour and nutritional quality of raw meat. Overall consumer acceptance of meat increased by FGE10, while it decreased by AGE10 and AGE15 compared to NC. Sensory scores of grilled meat were higher than for boiled and roasted meats. These results indicate that FGE proved an advantage for sustainable broiler production due to improve in the growth performance and consumer acceptance of cooked meat.

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Jeong, Se-Ho, Eui-Chan Kim, and Dong-Un Lee. "The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle." Foods 9, no. 11 (November 16, 2020): 1674. http://dx.doi.org/10.3390/foods9111674.

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The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 °C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (a*), and myoglobin content (mg/g) (p < 0.05). However, there were no significant differences in cooking loss and drip loss (p > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained.

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McCusker, Matthew. "Clean label solution for the control of Clostridium botulinum in cooked meats." Meso 21, no. 3 (2019): 311–15. http://dx.doi.org/10.31727/m.21.3.2.

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Clostridium botulinum bacteria may be of concern in raw and cooked refrigerated meat products with a shelf-life greater than 10 days, for which strict cold-chain management cannot be guaranteed. This case study describes the testing of a new proprietary clean-label system from Kerry Taste & Nutrition, Rosal XB, for the inhibition of C. botulinum spore germination in a number of cooked poultry products. Products were inoculated with non-proteolytic strains of C. botulinum under modified atmosphere packaging (MAP) conditions. They were stored under simulated cold-chain conditions and assayed for C. botulinum growth at appropriate intervals. Research results demonstrated that under the test conditions, products can achieve a shelf-life of 25 days, without the risk of C. botulinum growth.

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Tebbutt, Grahame M. "Microbiological contamination of cooked meats and environmental sites in premises selling both raw and cooked meat products." International Journal of Environmental Health Research 3, no. 4 (December 1993): 209–16. http://dx.doi.org/10.1080/09603129309356786.

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Turesky, Robert J. "Formation and biochemistry of genotoxic heterocyclic aromatic amines in cooked meats." Toxicology Letters 164 (September 2006): S61. http://dx.doi.org/10.1016/j.toxlet.2006.06.127.

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Turesky, Robert J. "Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats." Toxicology Letters 168, no. 3 (February 2007): 219–27. http://dx.doi.org/10.1016/j.toxlet.2006.10.018.

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Lombardi-Boccia, G., B. Martinez-Dominguez, and A. Aguzzi. "Total Heme and Non-heme Iron in Raw and Cooked Meats." Journal of Food Science 67, no. 5 (June 2002): 1738–41. http://dx.doi.org/10.1111/j.1365-2621.2002.tb08715.x.

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Shahidi, F., and C. Hong. "Effect of Natural Phenolic Compounds on the Oxidation of Cooked Meats." Canadian Institute of Food Science and Technology Journal 22, no. 4 (October 1989): 418. http://dx.doi.org/10.1016/s0315-5463(89)70561-7.

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Knize, Mark G., Michelle Roper, Nancy H. Shen, and James S. Felton. "Proposed Structures for an an amino-dimethylimidazofuropyridine mutagen in cooked meats." Carcinogenesis 11, no. 12 (1990): 2259–62. http://dx.doi.org/10.1093/carcin/11.12.2259.

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Sun, Da-Wen, and Lijun Wang. "Development of a mathematical model for vacuum cooling of cooked meats." Journal of Food Engineering 77, no. 3 (December 2006): 379–85. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.002.

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Ni, Qianlin, Iuliia Khomenko, Luigi Gallo, Franco Biasioli, and Giovanni Bittante. "Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat." Foods 9, no. 12 (November 30, 2020): 1776. http://dx.doi.org/10.3390/foods9121776.

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This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarkets and five local butchers. Two burgers were cooked in a water bath and two were grilled. Direct proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) analysis of the sample headspace yielded 129 mass peaks, 64 of which were tentatively identified. The results showed that turkey and chicken had the largest and the smallest total concentrations of all VOCs, respectively. Of the mammalian meats, veal and beef had greater total VOC concentrations than pork. The proportions of the amounts of all the individual VOCs differed significantly according to species. Additionally, 14 of 17 independent latent explanatory factors (LEFs) identified by multivariate analysis exhibited significant differences between meat species/categories, and therefore helped to characterize them. PTR-ToF-MS has been used for the first time for the rapid and non-invasive profiling of cooked meat of different species/categories. Knowledge of specific VOC profiles paves new avenues for research aimed at characterizing species through sensory description, at authenticating species or at identifying abnormalities or fraud.

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de Oliveira Paula, Marielle Maria, Armando Abel Massingue, Ana Paula Rocha de Moura, João de Deus Souza Carneiro, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos. "Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats." Food Science and Technology International 27, no. 1 (June 14, 2020): 73–83. http://dx.doi.org/10.1177/1082013220932355.

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This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher ( P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher ( P < 0.05) overall impression scores and were associated with the terms “characteristic ham flavor”, “juicy”, and “soft” in the check-all-that-apply analysis. RFN meat samples with 1.6% and 2.0% salt content were respectively associated to “rubbery” and “firm” texture. The ham flavor was always reported at the beginning of the temporal dominance of sensation test, followed by the term “salty” for the samples with 2.0% salt and “meaty” in the samples with 1.2% salt. The term “umami taste” appears to be associated to that samples made with PSE meat. These results led to the conclusion that PSE meat had a positive effect on the sensory profile of restructured cooked hams, especially in those formulated with 1.2% salt.

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Dang Quang, Tan, Hai Yen Nguyen Thi, Dung Nguyen Quang, Huong Le Thi, and Kim Phan Thi. "Food storage and processing in Dong Anh district, HaNoi in 2018." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, no. 3 (October 1, 2019): 74–80. http://dx.doi.org/10.47866/2615-9252/vjfc.77.

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The survey on food preservation and processing practices of local people was conducted in Dong Anh District, Hanoi in 2018. A cross-sectional descriptive study was carried out by interviewing 312 people. Results showed that, approximately 50% of the people participating in the study regularly checked the expired date of food. Regarding food preservation, 78.9% of people stored meats in the upper compartment of the cooler in refrigerators; 90.1% of people stored vegetables in the lower one; and 82.9% of people stored cooked food in refrigerators. In addition, 78.9% of people used separate cutting boards for cooked and raw foods; 55.1% of people used vegetable oil and 32.3% of people used both vegetable oil and animal fat. In conclusion, the rate of people having proper practice of food preservation and processing was not high. Therefore, training and communication programs on food preservation and processing methods should be strengthened.

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MYERS, MEGAN I., JOSEPH G. SEBRANEK, JAMES S. DICKSON, ANGELA M. SHAW, RODRIGO TARTÉ, KRISTIN R. ADAMS, and STEVE NEIBUHR. "Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats." Journal of Food Protection 79, no. 1 (January 1, 2016): 153–56. http://dx.doi.org/10.4315/0362-028x.jfp-15-301.

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ABSTRACT Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand for preservative-free foods, including processed meats. To meet this consumer demand, meat processors have begun using celery juice concentrate in place of sodium nitrite to create products labeled as no-nitrate or no-nitrite-added meat products while maintaining the characteristics unique to conventionally cured processed meats. Because of flavor limitations, natural cures with celery concentrate typically provide lower ingoing nitrite concentrations for ready-to-eat processed meats than do conventional cures, which could allow for increased growth of pathogens, such as Clostridium perfringens, during cooked product cooling such as that required by the U.S. Department of Agriculture. The objective of this study was to investigate the implications associated with reduced nitrite concentrations for preventing C. perfringens outgrowth during a typical cooling cycle used for cooked products. Nitrite treatments of 0, 50, and 100 ppm were tested in a broth system inoculated with a three-strain C. perfringens cocktail and heated with a simulated product thermal process followed by a typical cooling-stabilization process. The nitrite concentration of 50 ppm was more effective for preventing C. perfringens outgrowth than was 0 ppm but was not as effective as 100 ppm. The interaction between nitrite and temperature significantly affected (P < 0.05) C. perfringens outgrowth in both total population and number of vegetative cells. Both temperature and nitrite concentration significantly affected (P < 0.05) C. perfringens spore survival, but the interaction between nitrite and temperature did not have a significant effect (P > 0.05) on spore outgrowth. Results indicate that decreased nitrite concentrations (50 ppm) have increased potential for total C. perfringens population outgrowth during cooling and may require additional protective measures, such as faster chilling rates.

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Liu, Yongliang, and Yud-Ren Chen. "Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats." Meat Science 58, no. 4 (August 2001): 395–401. http://dx.doi.org/10.1016/s0309-1740(01)00041-9.

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MATSUOKA, Akiyoshi, Takashi AMANO, Tsuyoshi TAKAHASHI, and Yoshitada YAMANAKA. "Species Identification of Raw and Cooked Meats by Polyacrylamide Gel Isoelectric Focusing." Nihon Chikusan Gakkaiho 63, no. 1 (1992): 82–91. http://dx.doi.org/10.2508/chikusan.63.82.

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HOLDER, C. L., W. M. COOPER, M. I. CHURCHWELL, D. R. DOERGE, and H. C. THOMPSON. "MULTI-RESIDUE DETERMINATION AND CONFIRMATION OF TEN HETEROCYCLIC AMINES IN COOKED MEATS." Journal of Muscle Foods 7, no. 3 (August 1996): 281–90. http://dx.doi.org/10.1111/j.1745-4573.1996.tb00604.x.

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