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The effects of boiling, roasting and sous-vide on the cooking loss, lipid and water content, lipid oxidation, fatty acids (FAs) contents and volatile profile (VC) of rabbit meat were studied. S ous-vide resulted in lower cooking loss (20.12%) as compared with boiling (30.66%) and roasting (32.28%). Cooked meat (C-meat) contained higher amount of lipids: sous-vide (6.30%), boiling (5.91%), roasting (4.83%), as compared with raw meat (R-meat; 4.24%). Cooking increased saturated FAs content of C-meat, but decreased the atherogenic palmitic acid by 3–7%. Decreased content of polyunsaturated FAs in C-meat with more evidenced effect of roasting (14%) than boiling and sous-vide (7 and 6% respectively) resulted in formation lipid oxidation products (LOPs). Thus, cooking increased the contents of hydroperoxides: 13-, 6- and 7.5-fold after roasting, sous-vide and boiling, respectively, as compared with R-meat. Roasted meat contained about twice more secondary LOPs than boiled meat. Dominating VCs were aldehydes; their amounts increased 13-, 9- and 7-fold in roasted, boiled and sous-vide meat, respectively, compared with R-meat. Cooking resulted in increasing or generating new VCs in meat: eight hydrocarbons, 1-pentanol and 2-penthylpyridine in roasted meat, furans: 2-ethyl and 2-penthyl in boiled meat, three sulfur-containing compounds in sous-vide meat. • Sous-vide vs boiled/roasted rabbit meat: lower cooking loss, higher lipid content. • Sous-vide, boiled and roasted vs.raw meat: higher (6- to 13-fold) hydroperoxides. • Roasted vs boiled meat: higher (about 2-fold) secondary lipid oxidation products. • Sous-vide, boiled and roasted vs. raw meat: higher (6- to 13-fold) volatile aldehydes. [ABSTRACT FROM AUTHOR]

Abstract This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin (BG) and soybean proteins isolate (SPI); and a curry powder were used to prepared films by casting. C urry addition to protein film significantly affected their appearance, activated them with important antioxidant properties and improved their mechanical resistance without modifying their water susceptibility. Oven bags were prepared by heat sealing the films. Those of SPI successfully resisted cooking treatments in both conventional and microwave ovens, while those of BG were disintegrated during cooking possibly due to their higher sensitivity to humidity. Furthermore SPI bags managed to transfer the flavor to chicken meat during cooking, without affecting their texture and water content. Highlights • Edible oven bags based on proteins and activated with curry were developed. • Curry activated films with antioxidant properties and reinforced protein matrix. • SPI bags resisted the cooking treatments in conventional and microwave ovens. • Gelatin bags were disintegrated during cooking treatments. • SPI bags containing curry managed to flavor meat during cooking. [ABSTRACT FROM AUTHOR]

The ability to predict the aerobic plate count (APC) on a meat surface by rapid, nondestructive, and at-line measurement using fluorescence fingerprint (FF) spectroscopy coupled with fiber optics is reported here. The FF of beef slices stored for 3 days aerobically at 15 °C was measured using fiber optics at excitation wavelengths ranging from 200 nm to 500 nm and emission wavelengths ranging from 200 nm to 900 nm, which was followed by an APC of the same samples. The APC was successfully predicted by partial least squares regression (PLSR) of the measured FF dataset with a coefficient of determination of 0.831. From the variable importance in projection (VIP) score and the sign of the regression coefficient obtained by PLSR, it was indicated that tryptophan, NAD(P)H, Vitamin A, porphyrins, and flavins changed over time and were correlated with predicted APC. Rapid, nondestructive, and at-line analysis of the APC using FF spectroscopy coupled with fiber optics was shown to be applicable. [ABSTRACT FROM AUTHOR]

Some artisan products with high fat content, particularly saturated fat, are perceived as unbalanced foods. The “Murcia's meat pie” (MMP) is a Spanish artisan product with ground beef as the main filling ingredient. The aim of this study was to improve the healthy properties of MMP maintaining its original organoleptic quality. Four MMP which were different in the proportion and anatomic location of the cuts of beef were assessed. The MMP most recommended for human consumption was elaborated with ground beef prepared with neck (20 g/100 g) and chuck (80 g/100 g) because of having a lower fat content than the control (37 g/100 g) and the most recommended fatty acid profile. The study showed that a better selection of one or more ingredients can be a valuable strategy for improving the healthy properties of artisan products, without diminishing the sensory attributes. This would allow maintaining the identity, cultural and gastronomic heritage of each country. [ABSTRACT FROM AUTHOR]

Rice starch (RS) and fructo-oligosaccharides (FOS) were studied as substitutes for phosphates (STPP) and dextrose (Dex) in cooked hams using response surface methodology (RSM). RS, STPP, Dex and FOS were combined in 25 runs and applied to Biceps femoris (BF) and Semimembranosus (SM) muscles. Muscles were injected (120% of green weight), tumbled, netted, and steam cooked. Cook loss and yield were affected by STPP. Colour was predominantly affected by muscle type, but also by the ingredients studied; whereas texture was principally affected by STPP and RS. NMR and expressible moisture data showed higher retention of free water in samples containing RS. This was visualized by light microscopy as starch gel pockets. Despite some reductions in yield, it is feasible to substitute STPP with RS and obtain a satisfactory quality product. However, higher levels of added FOS would be required to warrant a health claim. [ABSTRACT FROM AUTHOR]

Abstract: The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. Thermal treatments led to an increase on total volatile compounds (ranging from 563 to 949 AU × 106/g dry matter) compared to raw steaks (459 AU × 106/g dry matter). The formation of volatile compounds seems to be related to the temperature reached by the samples during cooking, as it could be assumed from the sharp increase in volatile content observed in the roasted steaks, samples subjected to the highest temperatures. The most abundant volatile compounds in raw steaks were esters, whereas aldehydes were the main compound family in cooked samples. [Copyright &y& Elsevier]

The impact of sous-vide cooking (So-Vc) temperature and time on the quality and shelf-life of crab lump meat (CLM) was elucidated. CLM was treated with sous-vide at varying temperatures (75, 80 and 85 °C) and times (1 and 2 h). Regardless of the cooking regime, no microorganisms were detected in CLM after treatment with So-Vc (svt-CLM). Lipid oxidation became more pronounced in svt-CLM as time and temperature augmented (p < 0.05). No significant alterations in protein pattern were observed in svt-CLM. Lightness in CLM was increased after treatment with sous-vide, except for those treated at 85 °C, in which lightness was decreased. A gradual decrease in poly- and mono-unsaturated fatty acid with increasing temperature and time was observed for svt-CLM. So-Vc profoundly influenced the shelf-life of CLM, in which the shelf-life longer than 60 days at 4 °C was recorded. Therefore, So-Vc was demonstrated as an effective mild heat treatment for shelf-life extension of CLM, and the cooking condition of 80 °C for 1 h is recommended for CLM based on the less impact on color and lipid oxidation, assured microbial safety, and reduced energy consumption. • Sous-vide cooking inactivated microorganisms in crab lump meat. • Sous-vide treatment induced lipid oxidation in crab lump meat. • Sous-vide treatment extended the shelf-life of crab lump meat to more than 60 days. • Protein pattern of crab lump meat was not affected by sous-vide treatment. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the effects of different cooking methods on methylglyoxal scavenging potential of cooked meats under simulated gastrointestinal conditions. Grilling and sous vide cooking were chosen as representative cooking techniques for high temperature short time and low temperature long time heating, respectively. Beef and chicken meat were grilled and sous vide cooked at different degrees of doneness. The samples were subjected to simulated gastric and intestinal digestion with methylglyoxal. Significant reductions (p < 0.05) exceeding 50% in the amounts of methylglyoxal were determined in the presence of meat samples under intestinal conditions. Comparing to raw meat, grilling and mincing were found to decrease significantly (p < 0.05) methylglyoxal scavenging potential of beef samples. However, no difference (p > 0.05) was observed in methylglyoxal scavenging potential of beef and chicken meats after sous vide cooking. Among the compositional factors (thiol groups, free amino groups, creatine, arginine, and lysine), creatine was found as the most significant methylglyoxal scavenger in raw and grilled beef under intestinal conditions. • Beef and chicken scavenged more than 50% of methylglyoxal during intestinal digestion. • Grilling and mincing had adverse effect on methylglyoxal scavenging potential of meat. • Sous vide cooking preserved the methylglyoxal scavenging potential of meat. • Creatine was responsible for methylglyoxal scavenging potential of meat. [ABSTRACT FROM AUTHOR]