Relevant bibliographies by topics / Cookery (Meat)

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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 'Cookery (Meat)'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Cookery (Meat)"

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Rompis, John E. G., and Sylvia Komansilan. "EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN." ZOOTEC 34, no. 2 (September 2, 2014): 65. http://dx.doi.org/10.35792/zot.34.2.2014.5530.

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EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat.
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LEWIS, NANCY M., JULIE A. ALBRECHT, MARILYNN I. SCHNEPF, FAYRENE L. HAMOUZ, JUDY A. DRISKELL, and JESSYE A. GOERTZ. "MEAT CHOICES AND COOKERY METHODS OF NEBRASKANS1." Foodservice Research International 8, no. 3 (May 1995): 165–74. http://dx.doi.org/10.1111/j.1745-4506.1995.tb00085.x.

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OYAIZU, Makoto. "Changes of lipids in mackerel meat by several cookery." journal of the japanese society for cold preservation of food 16, no. 1 (1990): 3–10. http://dx.doi.org/10.5891/jafps1987.16.3.

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WRIGHT-RUDOLPH, L., H. W. WALKER, and F. C. PARRISH. "Survival of Clostridium perfringens and Aerobic Bacteria in Ground Beef Patties during Microwave and Conventional Cookery1." Journal of Food Protection 49, no. 3 (March 1, 1986): 203–6. http://dx.doi.org/10.4315/0362-028x-49.3.203.

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Conventional oven cookery was more effective than microwave oven cookery for reducing numbers of aerobic microorganisms and Clostridium perfringens in ground beef patties when the meat was heated to approximately the same internal temperatures of 65–71°C for rare or 77–93°C for well done. Reductions in numbers of C. perfringens during microwave cookery of patties inoculated with 105 vegetative cells/g ranged from 0.75 to 1.48/g (log values); for conventional cookery, these reduction values ranged from 3.51 to 8.06/g (log values). Recovery of heat-stressed cells of C. perfringens was equally efficient in Trypton-Sulfite-Cycloserine agar and Sulfite-Polymyxin-Sulfadiazine agar.
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Carr, Chad, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto. "Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts." EDIS 2015, no. 8 (November 5, 2015): 4. http://dx.doi.org/10.32473/edis-an320-2015.

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Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control and tenderness improvement with minimal supervision throughout cooking as well as consistent, almost perfect reproducibility. This 4-page fact sheet introduces the reader to the sous vide method and covers its advantages and necessary equipment. The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015. AN320/AN320: Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts (ufl.edu)
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Carr, Chad, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin. "Florida 4-H Tailgate: Meat Selection." EDIS 2017, no. 1 (January 30, 2017): 2. http://dx.doi.org/10.32473/edis-4h376-2017.

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The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fifth publication in the Florida 4-H Tailgateseries, and it discusses meat selection. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h376
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Carr, Chad, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin. "Florida 4-H Tailgate: Smoking and Slow Cooking Meat." EDIS 2017, no. 1 (September 2, 2020): 2. http://dx.doi.org/10.32473/edis-4h375-2017.

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The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgateseries, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h375
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heinzelmann, ursula. "Rumohr's Falscher Rehschlegel: The Significance of Venison in German Cuisine." Gastronomica 6, no. 4 (2006): 53–58. http://dx.doi.org/10.1525/gfc.2006.6.4.53.

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Carl Friedrich von Rumohr's Falscher Rehschlegel: at first glance the recipe in his Geist der Kochkunst, Spirit of Cookery of 1822 seems to belong to the category of mockfood - but does that make sense from the pen of a highly rational, reality-obsessed empiricist? Similar instructions for how to prepare meat, notably mutton, as game can be found in a row of popular German cookery books of the 19th and the beginning of the 20th century, whereas other examples for mockfood in German culinary history are rare and restricted to periods of shortage. So the story behind Rumohr's surprising recipe really is the story of hunting and venison in Germany. The article looks at both and explores their socio-cultural symbolism through the centuries in a gastronomic context.
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Kuropatnicki, Andrzej K. "The Tradition of Goose-Eating in Medieval and Early Modern England." Studia Historyczne 60, no. 2 (238) (December 29, 2018): 57–72. http://dx.doi.org/10.12797/sh.60.2017.02.05.

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Although geese had been known in Britain for a long time, they were not among the most commonly prepared dishes. An analysis of the early cookery books that were published up to the seventeenth century leads to the conclusion that goose was not a common meat recommended for cooking. The paper presents a selection of goose recipes from various periods.
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Fine, Leon G. "Meat cookery for the 18th century female household cook: An unrecognized influence of Menon's La Cuisiniere Bourgeoise (1746)." International Journal of Gastronomy and Food Science 25 (October 2021): 100367. http://dx.doi.org/10.1016/j.ijgfs.2021.100367.

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Dissertations / Theses on the topic "Cookery (Meat)"

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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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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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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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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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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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Polk, Kristin Marie. "An analysis of form and tonality in Arnold Cooke's Sonata for oboe and piano (1957)." Thesis, connect to online resource, 2008. http://digital.library.unt.edu/permalink/meta-dc-6061.

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Thesis (D.M.A.)--University of North Texas, 2008.
System requirements: Adobe Acrobat Reader. Accompanied by 4 recitals, recorded Mar. 7, 2005, Oct. 10, 2005, Mar. 6, 2006, and Feb. 4, 2008. Includes bibliographical references (p. 29-30).
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Parry-Hanson, Angela Araba Bondzewaa. "Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe." Diss., Pretoria [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-04042007-162719.

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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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Fernandes, Pedro António Rodrigues. "Hyperbaric storage of meat products at room temperature." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/13823.

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Mestrado em Biotecnologia - Biotecnologia Alimentar
Hyperbaric storage (HS) is a preservation methodology of food products in which pressure is used as a determining factor in spoilage inhibition. With this new preservation methodology significant energy saving might be achieved, namely when the storage occurs at room temperature (RT). As such, the objective of this study focused on the evaluation of HS as an alternative to refrigeration for sliced cooked ham and minced pork meat preservation by using different combinations of pressures (0.1-150 MPa), temperatures (4-37 ºC) and storage times (4-24 h). In general, it was observed an increase of the microbial counts of at least 1 Log CFU/g for both sliced cooked ham and minced pork meat stored at RT and 0.1 MPa whereas under refrigeration the counts remained equal or slightly higher than before storage. On the other hand, the samples stored under HS conditions presented equal or lower counts than the initial samples, regardless of the storage temperature employed. Nevertheless, a storage pressure of at least 50 MPa is required in order to inhibit microbial growth similarly to refrigeration. In the case of sliced cooked ham, no significant differences were observed between the different storage conditions and the initial samples concerning physicochemical parameters analysed (pH, water holding capacity, lipid oxidation and colour) whereas for minced pork meat HS inhibited lipid oxidation when compared to the storage at 0.1 MPa at the same temperature. Therefore, HS shows to be effective in preventing meat products ham spoilage, by microbial growth inhibition, as or more efficiently than refrigeration, depending on the storage pressure used. As such, these results points towards the use of HS as an efficient alternative to refrigeration in meat products preservation.
O armazenamento hiperbárico (AH) é uma metodologia de conservação de alimentos na qual a pressão é usada como fator determinante no retardamento da deterioração. A esta nova metodologia de conservação poderão estar associadas poupanças energéticas significativas, nomeadamente quando o armazenamento ocorre à temperatura ambiente (TA). Desta forma, o objetivo deste estudo focou-se na avaliação do AH como alternativa à refrigeração na conservação de fiambre fatiado e de carne picada de porco utilizando diferentes combinações de pressão (0.1-150 MPa), temperatura (4-37 ºC) e tempo (4-24 h). No geral observou-se um aumento da carga microbiológica em pelo menos 1 Log CFU/g para o fiambre bem como a carne picada armazenados à TA e 0.1 MPa enquanto que sob refrigeração a carga microbiológica manteve-se igual ou ligeiramente superior à inicial. Por outro lado, as amostras sujeitas a AH apresentaram cargas iguais ou menores do que as amostras iniciais, independentemente da temperatura de armazenamento empregue. Contudo verificou-se que pressões mínimas de 50 MPa são necessárias de forma a inibir o crescimento microbiológico similarmente à refrigeração. No caso do fiambre, não foram verificadas diferenças significativas nos parâmetros físico-químicos analisados (pH, capacidade de retenção de água, oxidação lipídica e cor) entre as diferentes condições de armazenamento e as amostras iniciais. Por outro lado, na carne picada o AH inibiu a oxidação lipídica quando comparado ao armazenamento a 0.1 MPa à mesma temperatura. Assim, o AH demonstra-se eficaz na prevenção da deterioração de produtos cárneos, por inibição do crescimento microbiológico, com igual ou maior eficiência do que a refrigeração, dependendo da pressão de armazenamento usada. Como tal, estes resultados apontam o uso do AH como uma alternativa eficiente à refrigeração, na conservação de produtos cárneos.
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Hasan, Haslina. "Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products." Thesis, University of York, 2010. http://etheses.whiterose.ac.uk/1079/.

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A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure chemical ionization tandem mass spectrometry using an ion trap mass spectrometer. The method developed offers significant improvements on existing methods for TAG analysis, giving better resolution of TAGs with similar equivalent carbon number (ECN), and good separation of TAGs with odd ECN and TAG regioisomers of animal fats. Although the analysis times for chromatographic analysis of these TAGs are long, this is compensated by better separation of highly unsaturated TAGs. Development of an ultra high performance liquid chromatography method has reduced the run time by half, while maintaining separation and resolution. The TAG profiles of fats reflect their fatty acid (FA) compositions, showing a high proportion of unsaturated FAs for chicken and pork, whereas, saturated FAs are dominant in the major TAGs detected in beef and lamb. The improved RP HPLC separation of TAGs developed in this study has been shown to give more reliable discrimination of different animal species than previous methods including analysis of FAs as the methyl esters and RP HPLC separations of intact TAGs. All animal species separated well in the principal component analysis (PCA) plot of TAG profiles, whereas in the PCA plot of FA, chicken plots very close to pork fat, particularly ham. The profiles of TAGs in animal species highlight a number of components that are important for species discrimination. The meat products of different species (beef, pork, chicken and lamb) cooked by microwave, roasting and currying are separated well in the PCA scores plot. This work shows that the discrimination of meat from different animal species is possible for both raw and cooked meat products, and reveals that the differences produced by the various cooking methods were less than the variations observed between species. The loadings values for the scores plot of TAGs for raw and cooked meat products are similar to the raw meat in different animal species and have the same important descriptors for discrimination. Hence, analysis of intact TAGs in cooked food products has considerable potential for detection of adulteration of cooked meat-based food products.
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Books on the topic "Cookery (Meat)"

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Yam, Lisa. Red meat. Hong Kong: Ming Chuang, 1995.

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

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Mary, Berry. The new book of meat cookery. London: Futura, 1986.

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Peter, Cohen. Olson's meat pies. Stockholm: R & S Books, 1989.

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Susan, Dixon, and Beeton Mrs 1836-1865, eds. Meat dishes. London: Ward Lock, 1986.

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Wise, Naomi. Meat & game cooking. San Ramon, CA: Chevron Chemical Co., 1988.

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Scalise, Vincent F. Meat sense. Glendale, Calif: Family Meat Advisor, 1988.

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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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1942-, Lalli Carole, ed. The international meat book. New York: HarperCollins Publishers, 2004.

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Ayala, Mitzi. Prairie farmer meat cookbook. Lombard, Ill: Wallace-Homestead Book Co., 1985.

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Book chapters on the topic "Cookery (Meat)"

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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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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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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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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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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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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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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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Mottram, Donald S., and J. Stephen Elmore. "Novel Sulfur Compounds from Lipid-Maillard Interactions in Cooked Meat." In ACS Symposium Series, 93–101. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2002-0826.ch005.

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Loprieno, Nicola, Guido Boncristiani, and Gregorio Loprieno. "An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens." In Advances in Experimental Medicine and Biology, 115–31. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2626-5_9.

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Mulet-Pons, Antonio, and N. López. "Vision and Knowledge-Based Techniques in Raw Meat Classification for Cooked Ham Production." In Food Engineering Series, 309–23. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6057-9_17.

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Conference papers on the topic "Cookery (Meat)"

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Shukla, S. K., and S. K. Gupta. "Performance Evaluation of Concentrating Solar Cooker Under Indian Climatic Conditions." In ASME 2008 2nd International Conference on Energy Sustainability collocated with the Heat Transfer, Fluids Engineering, and 3rd Energy Nanotechnology Conferences. ASMEDC, 2008. http://dx.doi.org/10.1115/es2008-54030.

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The work presented in this paper essentially consists of modeling and analysis of energy and exergy efficiency of a community solar cooker, installed at Holistic Health and Food Centre, I.I.T. Delhi India in March 1998. The cooker is meant for community cooking, which consists of a linear parabolic concentrator with concentration ratio of 20. The experiments, on this cooker, were performed in summer and winter, both the climatic conditions. The measurements were done by using microprocessor based on line data acquisition system using class I solar pyranometer and Pt. 100 temperature sensors. Based on the experimental data obtained by testing and performance evaluation of this concentrating type of solar cooker, the energy and exergy efficiencies are calculated. From an analysis of the experimental values the average efficiency of this cooker is measured as 14% only. The different losses contributes to low efficiency are optical losses (16%), geometrical losses (30%) and thermal losses (35%) accounts for more than, 80% energy waste from the radiation coming to the reflector. The rest of the losses are due to edge losses etc. the maximum temperature of water was recorded 98°C during water heating tests.
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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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Chou, Nee-Yin, and Yud-Ren Chen. "Potential Application of Three Laser-Based Bacteria Detection Techniques to The Meat Processing Plants - A Review." In Laser Applications to Chemical Analysis. Washington, D.C.: Optica Publishing Group, 1994. http://dx.doi.org/10.1364/laca.1994.wd.10.

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This review was prompted by the concerns of the recent serious incidence of bacterial contamination, especially in raw or partially cooked meat. There are 4 million cases of food poisoning reported annually, most of them are caused by bacteria. Recent GAO testimony on food safety stated that the meat inspection system has changed little since it was first instituted in 1906 and is not capable of addressing today's concerns about microbial contamination (1).
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Stamenić, Tamara, Maja Petričević, Slađana Šobajić, Tanja Keškić, Slaviša Stajić, Nikola Stanišić, and Andrijana Milošević Georgiev. "CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY." In XX International Convention on Quality JUSK ICQ 2024. United Association of Serbia for Quality, 2024. http://dx.doi.org/10.46793/jusk-icqxx.145s.

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Enhancing diet quality is a pivotal strategy in the battle against non-communicable diseases (NCDs) and a cornerstone of public health policy. The Nutri-Score, a front-of-pack (FOP) labeling system featuring five color-coded letters (A-E), serves as a beacon, guiding consumers towards healthier prepackaged foods. This system has a profound effect on consumer awareness, perception, comprehension, and purchasing behavior, potentially leading to a significant reduction in NCD prevalence. Despite their status as essential protein sources, processed meats have been associated with numerous diseases. By directing consumers towards healthier options through FOP labeling, such as the Nutri-Score, we can potentially alleviate the burden of diet-related diseases. This study classified processed meat products by Nutri-Score to identify nutritionally better options. Analyzing 387 products from major supermarket chains in Belgrade, Serbia, revealed most processed meats fell into classes D and E. Dried meat products and finely ground cooked sausages were ranked more favorably than dry-cured and dry fermented sausages. Significant improvements in Nutri- Score were seen in products with lower sodium chloride and saturated fats. Thus, some processed meats are nutritionally superior within their group, offering potential health benefits to those who choose them. Adopting FOP labeling systems like Nutri-Score is not just beneficial, but essential for steering consumers toward healthier dietary choices and supporting public health goals to reduce NCDs.
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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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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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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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Nair, Divek, Alessandra Pham-Mondala, Andrew Lee, and Lorna Polovina. "Role of natural antioxidants for favoring dual functionality in meat and poultry products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.

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Natural food ingredients with multiple functionalities are preferred in the modern food industry as it is a way to establish the sustainability of food production with less impact on cost compared to using multiple individual ingredients. Rosemary extract is a natural antioxidant that enhances color stability, flavor profile and extends the shelf life of various food products. The present study investigates the role of rosemary extract with other natural ingredients for serving as a multifunctional component to effectively inhibit the growth of spoilage microorganisms, the development of rancidity, and discoloration in meat and poultry products. For instance, our study revealed that rosemary extract combined with acerola or green tea enhanced the color and flavor stability and increased the shelf life of meat and meat products. These combinations even outperformed synthetic counterparts such as BHA and BHT. Moreover, the formulations that possess antioxidant capabilities along with microbial spoilage inhibition in meat and poultry products are a need for the food industry from a food safety and sustainability perspective. In that scenario, our results demonstrated that rosemary extract, combined with buffered vinegar, delayed microbial spoilage growth in fresh and ground meat products in addition to provide oxidative stability and flavor stability. Additionally, rosemary extract and cultured dextrose or a combination of rosemary extract, cultured dextrose, and buffered vinegar inhibited microbial spoilage and suppressed oxidation of the cooked chicken by minimizing the formation of volatile aldehydes. Overall, the research provides insight into the combinations of rosemary extract with natural ingredients that can extend the shelf life of meat products by inhibiting microbial spoilage, enhancing flavor and color stabilities, and other antioxidant functionalities.
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Castillo-Martínez, Williams Esteward, Wilson Daniel Símpalo-López, Gracia Isabel Galarreta-Oliveros, and Guillermo Segundo Miñan-Olivos. "Powdered food supplement formulated from freeze-dried pre-cooked quinoa (Chenopodium quinoa willdenow) and guinea pig meat (Cavia porcellus)." In 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”. Latin American and Caribbean Consortium of Engineering Institutions, 2022. http://dx.doi.org/10.18687/laccei2022.1.1.240.

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Reports on the topic "Cookery (Meat)"

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
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McPhedran, R., S. Zhuo, L. Zamperetti, and N. Gold. Evaluation of a plant-based meal campaign in workplace cafeterias. An interrupted time series analysis. Kantar Public, September 2023. http://dx.doi.org/10.46756/sci.fsa.eds279.

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Choice and consumption of food is affected by a range of factors and dietary choices can change over time at both an individual and population level. One behaviour to have changed over the last few years is the purchasing of plant-based foods. UK sales of meat-free and plant-based dairy products have roughly doubled between 2016 and 2020 and in 2020 were worth close to £600m each (Glotz, 2021; Wunsch, 2021). Food Standards Agency (FSA) data from 2022 found that 32% of respondents reported eating meat alternatives in the past, although the majority (66%) are not eating them frequently (Armstrong et al, 2022). Reflecting this, the consumption of red meat and pre-cooked meat has gradually fallen (Fuller et al., 2019). In 2021, 41% of respondents in an FSA survey said that they would like to eat less meat (Heard and Bogdan, 2021) In the context of increased sales of plant-based foods, the study aimed to identify the impact of an annual plant-based meal campaign- ‘Plant-Forward’- conducted in cafeterias serviced by a large UK catering company. The campaign sought to influence consumer food choices by: 1) increasing the availability of plant-based meals to customers in a workplace cafeteria and 2) making plant-based meals more salient and attractive to consumers by using promotional materials. This included claims regarding health and sustainability of plant-based foods in general and newly-launched plant-based meals. The study also aimed to determine the duration and speed of the deterioration of any significant treatment effect identified. To our knowledge, this is the first study to evaluate such campaigns which look at immediate as well as long-term effects in a cafeteria setting.
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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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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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Kachwaha, Shivani, Rasmi Avula, Purnima Menon, Vani Sethi, William Joe, and Avula Laxmaiah. Improving maternal nutrition in India through integrated hot-cooked meal programs: A review of implementation evidence. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134405.

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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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Khan, Mahreen. Lessons from Adaptive Programming. Institute of Development Studies, September 2022. http://dx.doi.org/10.19088/k4d.2022.142.

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The aim of adaptive programming (AP) is to produce adaptive, flexible, iterative, responsive, problem-driven, politically smart, locally led programmes which are effective and efficient and meet donor requirements for accountability. This is a rapid desk review of recent literature on AP including academic and grey sources. Section 2 covers the main challenges and barriers to successful implementation of AP. Key success factors are covered in Section 3. Selecting the appropriate monitoring and evaluation tools such as outcome harvesting or adapted versions of Value for Money to assist in measuring outcomes and embedding learning is key to successful AP, particularly in governance programmes, where results are usually long-term, non-linear and causality can be difficult to specifically trace back to the donor-funded intervention. Section 4 details three case studies from the governance arena as this report was requested to assist in designing adaptive governance programmes. Thus, the State Accountability and Voice Initiative (SAVI) from Nigeria, Chakua Hatua from Tanzania, and Within and Without the State (WWS) from conflict regions are included to show how flexible indicators, donor communication and negotiation, empowering teams and adopting monitoring and evaluation tools assisted in successful AP outcomes in different locations and political contexts. The challenges faced and drawbacks of certain processes were fed into efficient feedback loops fostering cross-communication, adaptation, and modification to ensure procedures and policies were changed accordingly. Sources used are primarily from the previous 5 years, as per K4D norms, unless the work is seminal, such as the ODI Report (2016) Doing Development Differently, which encouraged over 60 countries to sign up for the AP methodology. This review found a substantive body of literature on AP methodology the relative recency of academic attention on AP in the development less evidence is available on case studies of AP in the development sector, as there are not many ongoing projects and even fewer have been completed and results assessed (ICF, 2019). There is also a lack of case studies on how dynamic, empowered, innovative teams successfully apply adaptive programming ideas, particularly providing behavioural insights about such teams (Cooke, 2017) as well as little attention to precipitating and sustaining behaviour change in institutions over the longer term (Power, 2017).
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