Journal articles: '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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Carr, Chad, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin. "Florida 4-H Tailgate: Cooking Safety." EDIS 2017, no. 1 (January 30, 2017): 3. http://dx.doi.org/10.32473/edis-4h373-2016.

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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 3-page fact sheet is the second publication in the Florida 4-H Tailgate series, and it addresses cooking safety. 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/4h373

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Carr, Chad, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin. "Florida 4-H Tailgate: Fire-Building." EDIS 2017, no. 1 (September 2, 2020): 2. http://dx.doi.org/10.32473/edis-4h374-2017.

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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 third publication in the Florida 4-H Tailgateseries, and it discusses fire-building. 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/4h374

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Andrade, Mariana A., Cássia H. Barbosa, Victor G. L. Souza, Isabel M. Coelhoso, João Reboleira, Susana Bernardino, Rui Ganhão, et al. "Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat." Coatings 11, no. 2 (February 14, 2021): 229. http://dx.doi.org/10.3390/coatings11020229.

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Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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Daly, Suzanne, and Ross G. Forman. "INTRODUCTION: COOKING CULTURE: SITUATING FOOD AND DRINK IN THE NINETEENTH CENTURY." Victorian Literature and Culture 36, no. 2 (September 2008): 363–73. http://dx.doi.org/10.1017/s1060150308080236.

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In perhaps her most famous comment, Isabella Beeton, the doyenne of Victorian cookery, proclaimed, “Dining is the privilege of civilization” (363). Dinner, she went on to explain, “is a matter of considerable importance; and a well-served table is a striking index of human ingenuity and resource” (363). That “much depends on dinner” has been widely recognized in a variety of contexts since Beeton made this pronouncement in her Book of Household Management in the mid-Victorian era. From Upton Sinclair's exposé of the meat industry in The Jungle (1906) to the more recent fascination with Eric Schlosser's Fast Food Nation (2001) and Michael Pollan's The Omnivore's Dilemma (2006), food – and particularly its mismanagement – has become a positive obsession with the public at large. Anthropologists, sociologists, historians, and psychologists – from Claude Lévi-Strauss to Mary Douglas to Sidney Mintz to Sigmund Freud himself – have long engaged in commenting on what Beeton asserts in her chapter on “Dinner and Dining”: that distinctions in food preparation, eating habits, and modes of dining are a crucial axis around which cultures and groups consolidate themselves. Similarly, organizations like Stanford University's now defunct Food Research Institute have investigated food's centrality to “human ingenuity,” in this case through the study of agricultural practice and policy.

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DOLGIKH, E. V. "ON THE HISTORY OF EVERYDAY LIFE: THE FORMATION OF RUSSIAN TAVERN CUISINE." LOMONOSOV HISTORY JOURNAL 64, no. 2023, №3 (December 17, 2023): 58–84. http://dx.doi.org/10.55959/msu0130-0083-8-2023-64-3-58-84.

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The article examines the history of menu formation in the Russian public eating establishments in the19th and early 20th centuries. Taverns and pancake houses appeared in the 16th and 17th centuries. the main principles of cookery (its bread character, the use of grits or flour in all dishes and main drinks) are outlined on the basis of available sources of that time. There were important food bans (besides fasts): to eat blood, animal prey, calves, goats, pigeons, bears, etc. Due to these prohibitions medieval Russian cuisine did not use finely chopped raw meat (minced meat), respectively, there were no sausages and pates. The materials of archaeological research allow to determine the ratio of the main elements in the diet of medieval urban dwellers and cooking technology. The author pays special attention to the evolution of stoves and hearths, the gradual development of the construction of the Russian oven at the turn of the 15th and 16th centuries. She traces the innovations of the late 17th and 18th centuries, reveals the intensification of the innovation process in the 18th century and its influence on both kitchen equipment and new ways of making butter, sour cream, sauces, etc. The article briefly deals with the evolution of 18th-century cookbooks from the formation of the genre (ca. the 1730s) to the generalized compilations of the 1790s and examines their vocabulary and structure. It is noteworthy that their authors were not cooks, but officials-translators looking for literary work. The author suggests the existence of a handwritten collection of recipes for the traditional Russian cuisine, known to the compilers of culinary compilations in the 18th century. She focuses on the adaptation of new dishes, drinks, foods, and the special role of eating establishments (eateries, taverns, herbergs) in this process. Through the example of tea-drinking the author demonstrates the way of transformation of the earlier unknown dishes into the customary and widespread ones, which became the attributes of traditional tavern cuisines by the middle of the 19th century.

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Leont’eva, Maria O. "On Areal Characteristics of Northern Russian Names of Animals’ Internal Organs." Вестник Пермского университета. Российская и зарубежная филология 14, no. 4 (2022): 56–63. http://dx.doi.org/10.17072/2073-6681-2022-4-56-63.

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The subject matter of this article is semantical-motivational and linguogeographical peculiarities of Northern Russian splanchnonyms – lexical units naming internal organs (from Greek σπλάγχνα (splánchna), meaning ‘viscera’). The author focuses on the interconnection and overlapping of the names of human viscera and splanchnonyms related to animals. This issue is discussed in the first part of the article. The author notes that splanchnonyms related to humans tend to be secondary in terms of their origin, i.e. to be derivatives of the names of animal viscera. The paper reveals extralinguistic reasons for the language attention of dialect speakers to animal viscera – fishing and hunting, cooking of meat dishes. The second part of the paper includes an overview of splanchnonyms related to animals; overlapping of the relevant cookery and somatic vocabulary is noted; the complexity of the ideographic structure of the vocabulary in question is identified, main ideograms with the words they comprise are listed. The difference between the names of internal organs of livestock and those of fish is shown. Special attention is paid to linguogeographical features of splanchnonyms related to fish: the relevant vocabulary is noted in the zone of contacts with the Finno-Ugric peoples and is characterized by fractional semantic differentiation. In the final part of the article, the author cites particular motivational features characteristic of the words naming animal viscera. The paper also considers metaphorical names, including both splanchnonyms motivated by the names of everyday realities and lexical units related to daily routines that were secondary formed from splanchnonyms. The lexical realization of the motivational transition ‘waste’ – ‘internal organs’ is analyzed.

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Kim, Mi-Hyun, and Hyun Jung Lee. "The Effect of Pressure or Non-Pressure Cooked Rice on Glucose Response and Satiety in Healthy Korean Women." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 758. http://dx.doi.org/10.1093/cdn/nzaa052_027.

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Abstract Objectives This study examined the effect of pressure or non-pressure cooked rice on glycemic response and satiety of healthy women in South Korea. Methods A total of 18 non-obese women aged 23–54 years participated in this study. On two separate mornings at intervals of 5 days or more, all participants were served with rice (200 ml) that was cooked either with pressure (using by an electronic pressure rice-cooker) or without pressure (using by in an electronic rice-cooker) and side dishes in a random order. The 200 ml of pressure cooked-rice contained 30 kcal higher in calories than the same amount of non-pressure cooked-rice, and the side dishes served with the cooked-rice were the same. Capillary blood-glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the test diet. We used a paired t-test to examine the difference and a significant level was set at P < 0.05. Results Although mean fasting glucose levels were not different, glucose levels at 30 minutes were significantly higher after eating the non-pressure cooked-rice meal than eating pressure cooked-rice meal (P < 0.01). However, total glucose response was not significantly different between the two meals. Though the pressure cooked-rice contained more calories than non-pressure cooked-rice, the feeling of hunger and desire to eat after eating the meals were not significantly different. Compared to eating pressure cooked-rice, feeling of fullness was lower at 60 (P < 0.05) and 90 (P < 0.01) minutes after consuming non-pressure cooked-rice meal; however, the difference was disappeared at 120 and 180 minutes after. Conclusions This study suggests that consuming pressure cooked-rice or non-pressure cooked-rice may affect total calorie intake. The intake of non-pressure cooked-rice may be a possible way to reduce calorie intake; however further research on the long-term effect is necessary. Funding Sources None.

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van Elsland, Sabine L., Marinka van der Hoeven, Shubhangini Joshi, Colleen M. Doak, and Maiza Campos Ponce. "Pressure cooker ownership and food security in Aurangabad, India." Public Health Nutrition 15, no. 5 (October 24, 2011): 818–26. http://dx.doi.org/10.1017/s1368980011002461.

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AbstractObjectiveTo explore associations between household food security and home gardening, use of soya and pressure cooker ownership in low-income households affected by HIV/AIDS in Aurangabad, India.DesignCross-sectional pilot study which assessed household food security using the validated US Department of Agriculture's food security core-module questionnaire. Questions were added to explore household environment, education, occupation, home gardening, use of soya and pressure cooker ownership. Households with very lowv. low food security were compared using logistic regression analysis, controlling for confounding by socio-economic status.SettingAurangabad is an urban setting situated in a primarily agricultural dependent area. The study was carried out in 2008, at the peak of the global food crisis.SubjectsAdult caregivers of children affiliated with the Network of People Living with HIV/AIDS in Aurangabad.ResultsAll except for one of 133 households were identified as food insecure (99·2 %). Of these households, 35·6 % had to cut size or skip a meal in the past 30 d. Households that cut meal size due to cooking fuel shortages were more likely to have very low food security (OR = 4·67; 95 % CI 1·62, 13·44) compared with households having no cooking fuel shortages. Owning a pressure cooker was shown to be protective against very low food security after controlling for confounding by socio-economic status (OR = 0·27; 95 % CI 0·11, 0·64).ConclusionsOnly pressure cooker ownership showed a protective association with low household food security. Pressure cookers save household fuel costs. Therefore, future interventions should explore pressure cookers as a sustainable means of improving household food security.

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Hostetter, T. H. "Human renal response to meat meal." American Journal of Physiology-Renal Physiology 250, no. 4 (April 1, 1986): F613—F618. http://dx.doi.org/10.1152/ajprenal.1986.250.4.f613.

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Glomerular filtration rate (GFR) increases after a meat meal in several species. The mechanism of this phenomenon is unknown and the excretory and metabolic responses largely unexplored. We examined in humans the nature of the hemodynamic response to a meat meal, the role of salt and water load in this response, and the associated renal excretory responses. Ten normal volunteers were studied after eating an average of 3.5 g/kg body wt of lean cooked beef steak and, on a separate day, after ingesting an amount of sodium and water equivalent to that in the steak. Average GFR increased by 28% for the entire 3 h after the meat meal compared with the same time period after the control salt solution (90 +/- 8 vs. 114 +/- 6 ml X min-1 X 1.73 M-2, mean +/- SE, P less than 0.05) and by 15% compared with the base-line periods, although this difference was not of statistical significance. However, not all subjects demonstrated an increase, and in those eight who did the degree was variable from 5 to 46% for the 3-h mean above the basal value. During the hour of peak GFR, the increment was associated with a nearly proportional increase in renal plasma flow and renal blood flow (all P less than 0.05). The increase in renal blood flow was entirely due to a significant fall in renal vascular resistance. The vasodilation was not accompanied by any change in prostaglandin E excretion.(ABSTRACT TRUNCATED AT 250 WORDS)

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Preiss, David J., Ian M. Godber, Edmund J. Lamb, R. Neil Dalton, and Ian R. Gunn. "The influence of a cooked-meat meal on estimated glomerular filtration rate." Annals of Clinical Biochemistry 44, no. 1 (January 1, 2007): 35–42. http://dx.doi.org/10.1258/000456307779595995.

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Rezler, Ryszard, Mirosława Krzywdzińska-Bartkowiak, and Michał Piątek. "The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion." Molecules 28, no. 16 (August 17, 2023): 6102. http://dx.doi.org/10.3390/molecules28166102.

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The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.

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Jimenez Champi, Diana Carolina, Tito Eduardo Llerena Daza, and Bettit Karim Salvá Ruiz. "Efecto de la inclusión de carne cruda en un paté cocido de carne mecánicamente recuperada de trucha arcoíris." Revista de Investigaciones Altoandinas - Journal of High Andean Research 23, no. 3 (August 15, 2021): 125–32. http://dx.doi.org/10.18271/ria.2021.291.

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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were evaluated: texture profile, color and sensory evaluation, the latter with the participation of 30 untrained panelists using a 9-point hedonic scale, in which each formulation obtained an average of 6 ("I like it moderately"). The best formulation was PCR3, whose proximate composition was determined: 64% moisture, 16% fat, 12.5% protein, and 3.5% ash. The pâté of mechanically recovered trout meat proved to have a high nutritional value and a good level of sensory acceptance, demonstrating that it is a good alternative for the use of trout fillet by-products.

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GILL, C. O., J. DEVOS, M. BADONI, and X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions." Journal of Food Protection 79, no. 2 (February 1, 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.

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ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.

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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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MURPHY, R. Y., L. K. DUNCAN, K. H. DRISCOLL, B. L. BEARD, M. B. BERRANG, and J. A. MARCY. "Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization." Journal of Food Protection 66, no. 4 (April 1, 2003): 578–83. http://dx.doi.org/10.4315/0362-028x-66.4.578.

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Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 107 to 108 CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90°C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water–treated products. To achieve a 7-log10 (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.

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del Río, J. A., Arnold A. Hernández-Medina, and Anabel López-Ortiz. "Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker." Journal of Food Processing and Preservation 2023 (October 12, 2023): 1–14. http://dx.doi.org/10.1155/2023/3475373.

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Cooking traditional meals using a solar cooker is often challenging because it may require maintaining temperatures of 63 to 180°C for extended periods. A popular Mesoamerican/Mexican dish, “tamale,” is a vapor-cooked corn dough meal/flour wrapped inside corn husk, which may be prepared in a solar cooker. However, its nutritionally rich variety, “elote tamal” prepared from ground fresh corn kernels of tender corncobs with added sugar, fresh milk, and butter, becomes unpalatable under such solar cooking. The initial slow rise in temperature leads to the fermentation of the dough-milk mix and degrades the product. We show that an auxiliary electric heater boosting the temperature at the initial period in an electric-solar hybrid cooker can overcome this limitation. Furthermore, we found significant differences in the total sugar and titratable acidity in the slow-cooked elote tamal. These differences are associated with the incipient fermentation introduced in the milk-containing dough mix during the slow heating stage in traditional solar cooking. We analyzed and compared the protein, fat, moisture content, ash, total sugars, total fibers, titratable acidity, and color of elote tamales prepared under four different cooking conditions. Milk-based tamales under solar cooking require an additional thermal booster at the initial stage to avoid fermentation and eventual loss of quality of the cooked dish. This research is also relevant to the solar cooking of other milk-based meals.

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Andrews, Connie D., Ronald G. Berger, Richard P. Mageau, Bernard Schwab, and Ralph W. Johnston. "Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay." Journal of AOAC INTERNATIONAL 75, no. 3 (May 1, 1992): 572–76. http://dx.doi.org/10.1093/jaoac/75.3.572.

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Abstract Enzyme-linked Immunosorbent assays (ELISAs) are described for the detection of mutton, beef, horse meat, and venison In cooked meat products. They represent an expansion of the species detection capabilities of previously described ELISAs for the detection of pork and poultry In cooked foods. These double antibody sandwich ELISAs recognize heat-resistant antigens in simple aqueous extracts of cooked meat products. Tests on laboratory-prepared and commercially cooked meat products accurately differentiated all tested meat components. However, some canned baby food meats and one canned meat product did not react in any of these ELISAs. Sensitivity of the assays was 0.13% or greater in tests of diluted cooked extract mixtures. No product Ingredients were found that interfered with test performance.

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Aziza, A. E., N. Quezada, and G. Cherian. "Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat." Poultry Science 89, no. 12 (December 2010): 2711–18. http://dx.doi.org/10.3382/ps.2009-00548.

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Lombardi-Boccia, Ginevra, Sabina Lanzi, and Altero Aguzzi. "Aspects of meat quality: trace elements and B vitamins in raw and cooked meats." Journal of Food Composition and Analysis 18, no. 1 (February 2005): 39–46. http://dx.doi.org/10.1016/j.jfca.2003.10.007.

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Mohamed, Mohamed, Fatin Hassanen, and Heba Abozaid. "Assessment of Heavy Metals in Cooked Meat and Chicken Meat." Benha Veterinary Medical Journal 34, no. 1 (March 1, 2018): 152–61. http://dx.doi.org/10.21608/bvmj.2018.53542.

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CHUNG, H. Y., F. CHEN, and K. R. CADWALLADER. "Cooked Blue Crab Claw Meat Aroma Compared with Lump Meat." Journal of Food Science 60, no. 2 (March 1995): 289–91. http://dx.doi.org/10.1111/j.1365-2621.1995.tb05657.x.

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32

HSIEH, YUN-HWA P., BETSY B. WOODWARD, and SHIOW-HUEY HO. "Detection of Species Substitution in Raw and Cooked Meats Using Immunoassays." Journal of Food Protection 58, no. 5 (May 1, 1995): 555–59. http://dx.doi.org/10.4315/0362-028x-58.5.555.

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Federal and state laws require that raw and cooked meats be accurately represented as to the species of meat they contain. A total of 806 raw and 96 cooked meat samples collected from Florida retail markets were examined for regulatory control of these products. An agar-gel immunodiffusion method was used for the identification of beef, pork and horse species in uncured raw meats. Enzyme-linked immunosorbent assays were used to identify poultry and sheep in raw meats and all species in cured raw meats and cooked meats. A positive violative sample was reported only if the target extraneous species present exceeded a 1% level. Results indicated that the overall rate of substituted species in both cooked and raw meat samples was 16.6%. Percentage of violation in cooked products was higher than that in raw meats (22.9% versus 15.9%). The undeclared species found in ground beef and veal products included sheep, pork and poultry, in descending order of frequency. The major substituting species found in ground pork, ground turkey and ground lamb, however, was beef. Horse meat was not detected in any sample tested. Intact pieces of raw meat tested were all correctly labeled. The source of substitution/contamination also was investigated and discussed. Current retail practices in meat markets show a significant problem with mixing of undeclared species in ground and comminuted meat products.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, 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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34

Murray, S., N. J. Gooderham, A. R. Boobis, and D. S. Davies. "Detection and measurement of MeIQx in human urine after ingestion of a cooked meat meal." Carcinogenesis 10, no. 4 (1989): 763–65. http://dx.doi.org/10.1093/carcin/10.4.763.

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35

Chen, W., J. C. Forrest, I. C. Peng, D. E. Pratt, and M. D. Judge. "Palatability of prerigor cooked boar meat." Journal of Animal Science 71, no. 3 (March 1, 1993): 645–50. http://dx.doi.org/10.2527/1993.713645x.

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BELL, R. G., and C. O. GILL. "Amylolytic activity in cooked luncheon meat." International Journal of Food Science & Technology 18, no. 3 (June 28, 2007): 295–300. http://dx.doi.org/10.1111/j.1365-2621.1983.tb00272.x.

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37

PARR, L. J., and G. LEVETT. "Hydrogen sulphide in cooked chicken meat." International Journal of Food Science & Technology 4, no. 3 (June 28, 2007): 283–89. http://dx.doi.org/10.1111/j.1365-2621.1969.tb01524.x.

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38

Maga, Joseph A. "Pink discoloration in cooked white meat." Food Reviews International 10, no. 3 (August 1994): 273–86. http://dx.doi.org/10.1080/87559129409541003.

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39

BAEK, H. H., and K. R. CADWALLADER. "Aroma Volatiles in Cooked Alligator Meat." Journal of Food Science 62, no. 2 (March 1997): 321–25. http://dx.doi.org/10.1111/j.1365-2621.1997.tb03993.x.

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Obretenov, Tzvetan D., Snezhana D. Ivanova, Margarita J. Kuntcheva, and Georgi T. Somov. "Melanoidin formation in cooked meat products." Journal of Agricultural and Food Chemistry 41, no. 4 (April 1993): 653–56. http://dx.doi.org/10.1021/jf00028a028.

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41

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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42

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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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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Bhat, Mohammad Mansoor, Heena Jalal, Parveez Ahmad Para, and Subha Ganguly. "Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 459. http://dx.doi.org/10.21048/ijnd.2016.53.4.8403.

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The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.

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Ahn, Hyejin, Miran Lee, Hyeri Shin, Heajung-angie Chung, and Yoo-kyoung Park. "Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker." Foods 11, no. 7 (April 6, 2022): 1050. http://dx.doi.org/10.3390/foods11071050.

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This study evaluates whether blood glucose response differs upon consuming rice cooked in a carbohydrate (carb)-reducing rice cooker. Rice cooked this way exhibited 19% reduced total carbohydrate (34.0 ± 0.3 vs. 27.6 ± 0.9 g/100 g rice) and 20% reduced total calorie (149.0 ± 1.0 vs. 120.8 ± 3.7 kcal/100 g rice) contents. We measured the blood glucose response (at 0, 15, 30, 45, 60, 90, and 120 min) in 13 healthy participants after consuming 6 different rice types: regular white rice (regular WR, 50 g of available carbohydrate (AC)), low-carb WR with equivalent weight as regular WR (low-carb WR (EW)), low-carb WR with equivalent carb as regular WR (low-carb WR (EC), regular mixed-grain rice (regular MR), low-carb MR (EW) as regular MR, and low-carb MR (EC) as regular MR. All rice samples were prepared in an electric carb-reducing rice cooker. Postprandial blood glucose, sensory, and appetite were assessed after each test meal. The incremental area under the curve of 15 and 30 min after rice consumption was significantly lower in low-carb WR (EW) than that in regular WR. These results suggest possible health benefits of low-carb WR in reducing early postprandial spikes in blood glucose level without significant differences in satiety and satisfaction.

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Akbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, Neda Sallak, Gholamreza Jahed khaniki, Gholamreza Jahed khaniki, Noushin Rastkari, Noushin Rastkari, Parisa Sadighara, and Parisa Sadighara. "Effect of sodium bicarbonate residue on some characteristics of processed meat products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.

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Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25–2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.

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Carpenter, Charles E., and Eli Clark. "Evaluation of Methods Used in Meat Iron Analysis and Iron Content of Raw and Cooked Meats." Journal of Agricultural and Food Chemistry 43, no. 7 (July 1995): 1824–27. http://dx.doi.org/10.1021/jf00055a014.

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48

Cahyadi, Muhammad, Nur Aini Dyah Fauzıah, Imam Tubagus Suwarto, and Waraporn Boonsupthip. "Detection of species substitution in raw, cooked, and processed meats utilizing multiplex-PCR assay." Indonesian Journal of Biotechnology 26, no. 3 (September 30, 2021): 128. http://dx.doi.org/10.22146/ijbiotech.63472.

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The rise of beef consumption in Indonesia opens an opportunity for “rogue” suppliers to mix beef with other meat species that are relatively cheaper, such as pork, chicken, etc. The aim of this study was to identify pig and chicken meat in raw, cooked, and processed meat products using multiplex-PCR of mitochondrial DNA Cytochrome b gene, which is maternally inherited and widely used for forensic studies. A total of 90 samples-33 raw meats, 33 cooked meats, and 24 meatballs-were used in this study. Each sample was extracted to obtain the DNA genome and this was then amplified using multiplex-PCR. The PCR products were visualized using 2% agarose gel electrophoresis. The results showed that species contained in raw, cooked, and processed meat samples could be identified as indicated by DNA bands at 398, 274, 227, and 157 bp for pig, cattle, chicken, and goat species respectively. This study concluded that species substitution in raw, cooked, and processed meats could be detected using the Cytochrome b gene as a genetic marker through multiplex-PCR assay.

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Raloff, J. "How Cooked Meat May Inflame the Heart." Science News 145, no. 11 (March 12, 1994): 165. http://dx.doi.org/10.2307/3978099.

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SHAHIDI, FEREIDOON, and RONALD B. PEGG. "Novel Synthesis of Cooked Cured-Meat Pigment." Journal of Food Science 56, no. 5 (September 1991): 1205–8. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04735.x.

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Journal articles on the topic 'Cookery (Meat)'

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