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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 (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 antibi

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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 (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 spec

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3

Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, et al. "Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 2 (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,

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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 (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 cat

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5

SATO, KUNITO, and GERALD R. HEGARTY. "WARMED-OVER FLAVOR IN COOKED MEATS." Journal of Food Science 36, no. 7 (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, et al. "Quantitative Detection of Horse Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 101, no. 3 (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

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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, et al. "Quantitative Detection of Pork Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 101, no. 3 (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 o

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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 (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

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10

Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, et al. "Quantitative Detection of Beef Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 3 (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 r

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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 (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 &lt;2 log CFU/g. Listeria monocytogenes was detected in 4 of 88 cooked-cured products (25-g sampl

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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 (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 (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

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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 (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 (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

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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 (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 &gt;2 or &gt;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

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17

Nadeem, Hafiz Rehan, Saeed Akhtar, Tariq Ismail, et al. "Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts." Foods 10, no. 7 (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 sp

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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 (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 hospita

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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 (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 (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 (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 (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 (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 (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 (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 irradi

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Sun, Da-Wen, and Lijun Wang. "Heat transfer characteristics of cooked meats using different cooling methods." International Journal of Refrigeration 23, no. 7 (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 (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 (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 (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 (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 (1985): 175–90. http://dx.doi.org/10.1016/0309-1740(85)90063-4.

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32

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 (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 resp

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33

Yang, Xingtang, Kai Jin, Fan Yang, 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 (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

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34

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 (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 (AGE

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35

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 (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. Th

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36

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 &amp; 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 ass

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37

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 (1993): 209–16. http://dx.doi.org/10.1080/09603129309356786.

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38

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 (2007): 219–27. http://dx.doi.org/10.1016/j.toxlet.2006.10.018.

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40

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 (2002): 1738–41. http://dx.doi.org/10.1111/j.1365-2621.2002.tb08715.x.

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41

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 (1989): 418. http://dx.doi.org/10.1016/s0315-5463(89)70561-7.

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42

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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43

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

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44

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 (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

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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 (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-a

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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 (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 cutti

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MYERS, MEGAN I., JOSEPH G. SEBRANEK, JAMES S. DICKSON, et al. "Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats." Journal of Food Protection 79, no. 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

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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 (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 (1996): 281–90. http://dx.doi.org/10.1111/j.1745-4573.1996.tb00604.x.

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