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Copyright of Journal of Home Economics of Japan is the property of Japan Society of Home Economics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the changes in the characteristics of the main inorganic elements in wild game meat during cooking, and to compare the relationship between radiocesium and each inorganic element, the inorganic elements in cooked meat samples were determined after radiocesium analysis. Values for the mean food processing retention factor (Fr), i.e., the ratio of the amount of an element in cooked meat to the amount in raw meat, of K, Na, Mg, and P were 0.8, 0.9, 0.9, and 0.9 for grilling; 0.6, 0.6, 0.7, and 0.7 for boiling; and 0.5, 0.5, 0.7, and 0.7 for steaming, respectively. All of the elements were reduced after cooking. The Fr value was lower for boiling and steaming with water than for grilling. Values for the mean processing factor (Pf), i.e., the ratio of the concentration of an element in cooked meat to the concentration in raw meat, of K, Na, Mg, and P were 1.2, 1.2, 1.2, and 1.2 for grilling; 0.8, 0.8, 1.0, and 1.0 for boiling; and 0.8, 0.8, 1.1, and 1.1 for steaming, respectively. The concentrations of these elements were increased after grilling, and the Pf values were greater than 1.0. K, which was similar to the behavior of radiocesium in cooked meat, including Fr and Pf. The findings showed that K could serve as a proxy for assessing the characteristics of radiocesium in cooked meat. [ABSTRACT FROM AUTHOR]

The fate of organophosphorus flame retardants（PFRs）in polished rice during the cooking process was examined. After adding PFRs to polished rice（500 ng/g）, the rice was washed with water and cooked in a rice cooker. Among the seven kinds of PFRs, approximately 68--86% of the PFRs residues were removed after washing with water three times. In the first washing with water, approximately 50--70% of the PFRs residues were removed from rice. By the subsequent heating in an electric rice cooker or in a microwave rice cooker, the removal rates of PFRs in the cooked rice were 74--94 and 78--96%, respectively. The removal rates in musenmai （500 ng/g） which need not to wash before cooking were lower than those in the washed rice. In the cooked musenmai, 10--50% of the PFRs residues were removed after heating in the electric rice cooker, and 10--70% were removed in the microwave rice cooker. The washing process is effective to reduce the intake of PFRs from rice. [ABSTRACT FROM AUTHOR]