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Relevant bibliographies by topics / Cookery (Pheasant)

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Academic literature on the topic 'Cookery (Pheasant)'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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Journal articles on the topic "Cookery (Pheasant)"

1

SONCINI, G., L. VALNEGRI, L. VERCELLOTTI, et al. "Investigation of Campylobacter in Reared Game Birds." Journal of Food Protection 69, no. 12 (2006): 3021–24. http://dx.doi.org/10.4315/0362-028x-69.12.3021.

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A total of 103 pooled samples of neck skin and meat from pigeons for the table and neck skin of pheasant were analyzed bacteriologically to determine the presence of Campylobacter. Colonies suspected of being Campylobacter were grown from 15.8% of pigeon neck skin samples, 12.5% of pigeon meat samples, and 50% of pheasant neck skin samples after culturing, and in 6.9% of pigeon neck skin samples (4 × 102 to 2 × 103 CFU/g) assessed quantitatively without preculturing. PCR confirmed the presence of Campylobacter spp. in 5.26 and 3.44% of samples of pigeon neck skin and meat, respectively. Species identified from pigeon neck skin samples by PCR were C. jejuni (3 of 3) and C. coli (1 of 3); no C. lari was identified. No species were identified by PCR in pheasant neck skin. We conclude that the small number of Campylobacter-positive pigeon samples presents a low risk of Campylobacter infection to Italian consumers, particularly since pigeon is always well cooked before consumption, although there is always the possibility of cross-contamination with raw or insufficiently cooked foods particularly during food preparation.

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2

Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, et al. "Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 2 (2019): 557–63. http://dx.doi.org/10.5740/jaoacint.18-0136.

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Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, 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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3

Rojas, María, Isabel González, Violeta Fajardo, et al. "Polymerase Chain Reaction-Restriction Fragment Length Polymorphism Authentication of Raw Meats from Game Birds." Journal of AOAC INTERNATIONAL 91, no. 6 (2008): 1416–22. http://dx.doi.org/10.1093/jaoac/91.6.1416.

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Abstract Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis has been applied to the identification of meats from quail (Coturnix coturnix), pheasant (Phasianus colchicus), red-legged partridge (Alectoris rufa), guinea fowl (Numida meleagris), capercaillie (Tetrao urogallus), Eurasian woodcock (Scolopax rusticola), woodpigeon (Columba palumbus), and song thrush (Turdus philomelos). PCR amplification was performed using a set of primers flanking a conserved region of approximately 720 base pairs (bp) from the mitochondrial 12S rRNA gene. Restriction site analysis based on sequence data from this DNA fragment permitted the selection of Alul and BfaI endonucleases for species identification. The restriction profiles obtained when amplicons were digested with the chosen enzymes allowed the unequivocal identification of all game bird species analyzed. However, the use of the PCR-RFLP technique described is limited to raw meat authentication. It is not suitable for cooked products because thermal treatment strongly accelerates DNA degradation leading to difficulties in amplifying the 720 bp fragment.

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Books on the topic "Cookery (Pheasant)"

1

Arie, DeZanger, ed. Pheasant & quail. Willow Creek Press, 1998.

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2

Dennis, Tina. The pheasant cook. Crowood, 1988.

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3

Jumbalaya, Johnny. The essential rabbit, venison & pheasant cookbook. J. Jumbalaya, 2006.

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4

The princess and the pheasant: And other recipes. Bantam, 1987.

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5

Barich, David. Chicken on the grill: Recipes for chicken, duck, pheasant, turkey and other birds. HarperPerennial, 1992.

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6

Luard, Elisabeth. The Princess and the Pheasant. Transworld Publishers Ltd, 1987.

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7

(Illustrator), Rodger McPhail, ed. The Pheasant Cook. The Crowood Press Ltd, 1989.

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8

Chicken on the grill: Recipes for chicken, duck, pheasant, turkey and other birds. Barnes & Noble, 1998.

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