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Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. Results: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. Conclusion: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat. [ABSTRACT FROM AUTHOR]

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50°C to 80°C) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60°C increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50°C and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60°C for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat. [ABSTRACT FROM AUTHOR]

This study investigates the effects of different cooking methods and meat cuts on the textural and sensory properties of pork and beef. Meat samples were prepared according to guidelines and relevant standards using pan frying and grilling. Three types of pork cuts were included (pork ham, loin and neck) and three types of beef steak (chuck steak, round steak and sirloin steak). Textural properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were analyzed. Sensory attributes that are the most common for assessing the palatability of cooked meat were used. In the comparison of cooking methods within textural parameters, grilled pork and beef samples were tougher than fried ones. The cooking methods of meat samples depending on types of cuts resulted in different sensory attributes. [ABSTRACT FROM AUTHOR]

Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish meat, keeping the nutritional components in fish meat for human consumption, and eliminating nutritional losses with cooking. Nanofibers, nanoparticles, nanoliposomes, and nanoemulsions are good candidates for preserving fish meat from microbial spoilage and oxidative deterioration. Nanoliposomes particularly fabricated with seaweeds have delayed (free fatty acid, peroxide value, etc.) the rapid undesired formation in fish meat or fish oil. Besides nanoliposome, being revealed that especially nanoparticles (from biopolymer) and nanoemulsions mostly obtained from citrus oils effectively delay the rapid oxidation in fish meat. Also with these applications, the nutritional quality of processed products has been protected. In this regard, it is reported that nanofiber applications integrated with sous-vide cooking or baking of fish meat like salmon meat samples effectively can protect against nutritional losses in fish meat. Probiotic bacteria such as L. rhamnosus and L. reuteri which are encapsulated in nanobiotechnology-based material can be successfully used both to preserve the meat and to improve the functional properties of raw or processed/cooked fish meat. These nanobiotechnological approaches improve food safety by limiting microbiological spoilage such as mesophilic and psychrophilic for fish meat samples. The mentioned nanopreservation approaches provide a better solution as compared with conventional methods with fewer materials usage in the food industry. Some studies also support that this is a cost-effective method, especially in terms of food additive usage in foods. Above all, these mentioned processes related to food nanobiotechnology can improve food safety, and limit nutritional losses due to cooking procedures, so this review suggests that the nanobiotechnology-based approaches can be a guiding role for further applications in the food industry. [ABSTRACT FROM AUTHOR]

Context: Heating of meat leads to structural changes reflected in the juiciness and the tenderness of the cooked meat. Aims: This study aimed to characterise the effect of prolonged ageing and cooking on pork-quality traits. Methods: Longissimus lumborum samples from 12 carcasses were aged 3 days (conventional ageing) or 15 days (prolonged ageing) and pork cuboids were cooked at 50–80°C for 30 min. Cooking loss, total water content (TWC), Warner–Bratzler shear force (WBSF) and shrinkage (longitudinal, transverse and estimated volume) of the pork loin cuboids were measured. Key results: Prolonged ageing for 15 days reduced the WBSF of samples cooked at 50°C, and the cooking loss for samples cooked at 70°C and 80°C, relative to conventional ageing for 3 days. The WBSF of pork aged for 15 days was not different from that of pork aged for 3 days. Prolonged ageing reduced longitudinal shrinkage of cuboids, but TWC and transverse/volume shrinkage of cuboids were not affected by ageing. The diameter of cooked muscle fibre fragments was smaller in pork subjected to prolonged ageing. Conclusions: Prolonged ageing was favourable for minimising cooking loss at higher cooking temperatures but was only favourable for tenderness at the lowest cooking temperature. Low pH of the samples is likely to have caused the lack of tenderisation with ageing. This study aimed to characterise the effect of prolonged ageing and cooking on pork-quality traits. Longissimus lumborum samples from 12 carcasses were aged 3 days (conventional ageing) or 15 days (prolonged ageing) and cooked at 50–80°C. Prolonged ageing was favourable for minimising cooking loss at higher cooking temperatures but was only favourable for tenderness at the lowest cooking temperature. Low pH of the samples is likely to have caused the lack of tenderisation with ageing. [ABSTRACT FROM AUTHOR]

Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability. [ABSTRACT FROM AUTHOR]

Although antimicrobials are generally found in trace amounts in meat, the human health risk they bear cannot be ignored. With the ultimate aim of making a better assessment of consumer exposure, this study explored the effects of pan cooking on sulfonamides and tetracyclines in meat. Screening of these antimicrobials in cooked meat was first performed by the European Union Reference Laboratory on the basis of HPLC-MS/MS analyses. A proof of concept approach using radiolabeling was then carried out on the most cooking-sensitive antimicrobial—sulfamethoxazole—to assess if a thermal degradation could explain the observed cooking losses. Degradation products were detected thanks to separation by HPLC and monitoring by online radioactivity detection. HPLC-Orbitrap HRMS analyses completed by 1D and 2D NMR experiments allowed the structural characterization of these degradation compounds. This study revealed that cooking could induce significant antimicrobial losses of up to 45% for sulfamethoxazole. Six potential degradation products of 14C-sulfamethoxazole were detected in cooked meat, and a thermal degradation pattern was proposed. This study highlights the importance of considering the cooking step in chemical risk assessment procedures and its impact on the level of chemical contaminants in meat and on the formation of potentially toxic breakdown compounds. [ABSTRACT FROM AUTHOR]

Purpose: School meals have the potential to promote more sustainable diets. Our aim was to identify the best trade-off between nutrition and the environment by applying four levers to school meals: (i) reducing the number of meal components, (ii) complying with the French school nutritional guidelines, (iii) increasing the number of vegetarian meals, and/or (iv) avoiding ruminant meat. Methods: Levers were analyzed alone or in combination in 17 scenarios. For each scenario, 100 series of 20 meals were generated from a database of 2316 school dishes using mathematical optimization. The nutritional quality of the series was assessed through the mean adequacy ratio (MAR/2000 kcal). Seven environmental impacts were considered such as greenhouse gas emissions (GHGE). One scenario, close to series usually served in French schools (containing four vegetarian meals, at least four ruminant meat-based meals, and at least four fish-based meals) was considered as the reference scenario. Results: Reducing the number of meal components induced an important decrease of the energy content but the environmental impact was little altered. Complying with school-specific nutritional guidelines ensured nutritional quality but slightly increased GHGE. Increasing the number of vegetarian meals decreased GHGE (from 11.7 to 61.2%) but decreased nutritional quality, especially when all meals were vegetarian (MAR = 88.1% against 95.3% in the reference scenario). Compared to the reference scenario, series with 12 vegetarian meals, 4 meals containing fish and 4 meals containing pork or poultry reduced GHGE by 50% while maintaining good nutritional quality (MAR = 94.0%). Conclusion: Updating French school nutritional guidelines by increasing the number of vegetarian meals up to 12 over 20 and serving non-ruminant meats and fish with the other meals would be the best trade-off for decreasing the environmental impacts of meals without altering their nutritional quality. [ABSTRACT FROM AUTHOR]

Purpose: This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS). Design/methodology/approach: Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation. Findings: pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum. Originality/value: Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue. [ABSTRACT FROM AUTHOR]

Ruminant meats contain functional lipids including fatty acid esters of hydroxy fatty acids (FAHFA), diglycerides (DG), monoacetyldiglycerides (MAcDG) and medium chain triglycerides (McTG) whose consumption in the normal diet can confer benefits for consumer health. However, very little is known concerning how meat processing techniques such as marination and grilling affect the quantity and quality of these functional lipids in ruminant meats. We used ultra high-performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLCHRAM-MS/MS) to show how grilling following marination with either India or Wheat ale unfiltered beer-based marinades affected the quantity and quality of these functional lipids in ruminant meats. We observed MAcDG was completely degraded in grilled meats. Both unfiltered beer-based marinades retained higher (p < 0.05) levels of FAHFA, DG and McTG in grilled meats compared to their unmarinated counterparts. Furthermore, India ale-based marinade was more effective (p < 0.05) compared to Wheat ale-based marinade in preserving these lipids in marinated grilled beef and moose meat. Significantly, strong correlations between antioxidants, polyphenols and oxygenated terpenes present in the marinades and preserved lipid molecular species appear to suggest that antioxidants, polyphenols, and oxygenated terpenes present in the marinades could be associated with preservation of these functional lipids in the grilled meats. These findings appear to suggest that marination could preserve some of these functional lipids with India ale-based marination proving to be more effective. However, further work is required to better improve the retention of MAcDG in grilled ruminant meats. This could potentially increase consumption of FAHFA, DG, MAcDG and McTG in the diet and thereby promote consumer health. [ABSTRACT FROM AUTHOR]

The effects of cooking factors, such as frying temperature (175, 200, and 225°C) and time (5, 10 and 15 min), frying oils (sunflower, canola, soybean, peanut, and corn oil), muscle‐fat ratios (5%, 10%, and 20%) and salt levels (3%, 5%, and 8%), on the formation of heterocyclic aromatic amines (HAAs), were investigated in fried beef patties. Eight HAAs, including 2‐amino‐1,6‐dimethylimidazo[4,5‐b]pyridine (DMIP), 2‐amino‐1,5,6‐trimethylimidazo[4,5‐b]pyridine (1,5,6‐TMIP), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐f]pyridine (PhIP), 2‐amino‐3‐methyl‐3H‐imidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3‐methyl‐imidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx), and 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), were chosen as target HAAs, and results suggested frying temperature and time, muscle‐fat ratios and salt levels had significant effects (p <.05) on the formation of HAAs in fried beef patties. The contents of HAAs increased as frying temperature and time, muscle‐fat ratio, and salt level increased. HAAs composition did not change when the beef patties were fried using different frying oils. Beef patties fried with sunflower oil produced the highest amount of total HAAs, followed by those fried with peanut, canola, corn, and soybean oil. The dominating HAAs were PhIP and MeIQx in all analyzed samples. Novelty impact statement: Heterocyclic aromatic amines (HAAs) are a class of potentially carcinogenic compounds that could be caused by cooking protein‐rich foods at high temperatures. In the current study, a method for detecting eight HAAs in fried beef patties were established and validated and the effects of five cooking factors on the formation of HAAs in fried beef patties were investigated simultaneously, which would provide clues to understand the cooking factors that affect the formation of HAAs in meat products. [ABSTRACT FROM AUTHOR]

Objective: The purpose of this study was to evaluate the cooking indexes and surface temperatures of grilled meats on a commercial restaurant grill in Fortaleza. Methods: Characterized as descriptive-exploratory and quantitative research, the selected cuts (all beef) were Sirloin, Filet Mignon, and Top Sirloin Cap (picanha), grilled to the following cooking points: rare, medium, and well-done. During the months of September through November 2020, thirty-eight samples were collected. Net weight, cooked weight, cooking index (CI), and average temperatures were measured, in addition to average grill temperatures. Statistical analysis involved Shapiro-Wilk and ANOVA tests. Results: For Sirloin, the CIs ranged from 0.76 to 0.92; for Filet Mignon, from 0.69 to 0.92; and for Top Sirloin Cap, from 0.66 to 0.85. There was a reduction in Filet Mignon weight when cooking from rare to medium. The CI range (0.65 to 0.90) in the Ornelas study corroborated our findings. According to the WHO classifications, Sirloin (rare) would be classified as potentially safe. According to the Prill et al. Model, the Top Sirloin Cap classified as rare. The Sirloin followed a decreasing temperature trend, which was contrary to the anticipated standard. Conclusion: Appropriate temperature control is essential in obtaining ideal models, and this detailed investigation provides an important reference for the use of CIs. [ABSTRACT FROM AUTHOR]

The kinetics of heat-induced color changes in beef meat was determined and implemented in a numerical model for double-sided pan cooking of steak. The CIELab color space was used to obtain the lightness (coordinate L ∗ ) and the reddish tone (coordinate a ∗ ) of the cooked meat. L ∗ was the CIELab coordinate that contributed the most to the change in the absolute color. Two response surfaces were found to describe the evolution with time and temperature of both color coordinates, L ∗ and a ∗ . The model results were successfully verified with experimental data of the two coordinates along the thickness of the meat for three degrees of cooking. The Root-Mean-Squared Errors (RMSE) for coordinate L ∗ were 5.17 (very rare), 2.02 (medium rare) and 3.83 (done), and for coordinate a ∗ 1.44 (very rare), 1.26 (medium rare) and 0.89 (done). The applicability of the model for practical cooking purposes was illustrated by determining the optimum turn over time to achieve a similar color profile on both sides of the meat. The turn over time depended on the desired degrees of cooking, and were comprised between one-half and two-thirds of the final cooking time, increasing from very rare cooking degree to done cooking degree. [ABSTRACT FROM AUTHOR]

Objectives: Determination of trends in diet-related behaviors and their interactions with cardiometabolic diseases is an important research endeavor. Methods: We analyzed food categories, weight, eating frequency, eating location, cooking methods, time of food intake, dietary knowledge, food preference, nutritional structure over time, and their interaction with cardiometabolic risks, using t tests and χ² tests, based on the China Health and Nutrition Survey packages from 1997 to 2011. Results: Consumption of fruits, dairy products, snacks, fast food, and beverages has increased significantly, as a concomitant and marked decrease in rice consumption has occurred. Food categories, eating frequency, cooking methods, and at-home eating are gradually increasing and diversifying. Persons not only prefer to consume carbohydrate-rich foods like fruits and vegetables, but also enjoy energy-dense foods like meat, snacks, and beverages. There has been a switch from a predominantly plant-based diet to a Western style diet high in fat and animal-based foods. People have undergone significant changes in reducing the intake of energy, carbohydrates, and protein, but significantly increased their fat intake. Conclusion: Chinese dietary patterns and diet-related behaviors have undergone significant transition in the past few decades, trending towards diversification and modernization. [ABSTRACT FROM AUTHOR]

Little known in France, allspice is at the heart of the Lebanese cuisine, of the littoral and inland, among home and restaurant cooks. It is imperative for meat preparations, and, by affection and attachment, in vegetable and pulse dishes. Its aromatic scope is such that, with other spices, it is deemed most efficient to invalidate meats and offal from zankha, an abhorred miasma, and to bestow fragrance to them. For younger generations, the "7 spice mixture" shares similar prerogatives. After analysing the correlation between meat, zankha and spice, this study ponders on the pertinence of an aromatic mixture in the elaboration of culinary compositions in Lebanon. [ABSTRACT FROM AUTHOR]

1000 g maize cob mixed material was synergistically fermented by adding 2.5% composite probiotics and 0.06-0.08% NSP (nonstarch polysaccharide) enzyme to prepare fermented feed, and its effectiveness as feed for fattening pigs was investigated. The results showed that the appearance, texture, and nutrient quality of maize cobs significantly improved after fermentation, the total number of bacteria was 4.5 × 10 10 CFU/g, and the protein content was 7.1%. Compared to the control group, the pigs in the 6% fermented maize cob feed experimental group showed significantly increased daily feed intake, daily weight gain, and nutrient digestion rate (p < 0.05) and reduced feed conversion ratio (p < 0.05). Most indicators including slaughter performance and meat quality significantly improved. In addition, beneficial bacteria including Lactobacillus in the intestines of the finishing pigs significantly increased, and pathogenic bacteria including Escherichia coli in the intestines and feces were found to be significantly reduced (p < 0.05). The intestinal crypt depth, VH/CD ratio, and ileal mucosal immunity of the finishing pigs also significantly improved (p < 0.05). The cytokine content and gene expression of sIgA, IL-8, and TNF-α were found to be significantly increased (p < 0.05). It could be concluded that the addition of 6% fermented maize cob feed to the diets of finishing pigs could promote their growth, improve their production performance and slaughter performance meat quality, and enhance their intestinal microecological balance and immunity. [ABSTRACT FROM AUTHOR]

Regional cuisine is one of the most important elements of the food and beverage experience. The local cuisine can be expressed as all of the food and beverages that belong to a region and which have traces of the culture of that region and which are prepared with the cooking and storage techniques of the region and which are privileged compared to other meals by the local people. Moreover, in this culinary culture, primitive cooking and storage techniques are frequently used from past to present. In this study, winter preparations in the kitchen which is a part of the local cuisine culture are mentioned. The study was carried out in Erzurum due to the difficult and difficult winter season, the fact that the snow did not rise from the ground for 6 months and that it had a rich local cuisine culture. The aim of this study is to determine the food and beverage preparations for winter in Erzurum local cuisine culture. For this purpose, winter preparation processes of foods such as soups, dairy products, vegetables, meat products, pickles, jams and beverages, dried fruits, fruits and spices were examined. Qualitative research method was used in the study and the participants were determined by easy sampling method. [ABSTRACT FROM AUTHOR]

Purpose: To develop and evaluate an interdisciplinary group intervention for patients with myotonic dystrophy regarding healthy nutrition, meal preparation, and consumption, called Meet and Eat. Materials and methods: A design-based approach was used, exploring experiences and needs of patients with myotonic dystrophy and their next of kin. This resulted in a 4-week interdisciplinary outpatient group intervention to increase awareness and change behavior. In a mixed-method feasibility study this intervention was evaluated with participants and facilitators. Results: Participants reported on social impact of difficulties with eating and drinking (speaking, swallowing, and social embarrassment) and a variety of complaints affecting meal preparation and consumption. Patients and family members expressed the wish to learn from others. After delivery of the intervention, self-reported outcome measures demonstrated improvement on eating and drinking issues in daily life. The qualitative evaluation showed increased awareness and appreciation of the following design principles: peer support, multidisciplinary approach, active involvement of patient with myotonic dystrophy and their next of kin by using personal goals and motivational interviewing. Conclusion: Participation in Meet and Eat seemed to increase insight in patients' condition and ways of management. However, a longer self-management life style program is recommended to change behavior. Patients with myotonic dystrophy experience physical, cognitive and psychosocial problems to manage healthy nutrition, meal preparation, and consumption; This multidisciplinary group intervention Meet and Eat in patients with myotonic dystrophy appears to be feasible and seems to result in increased insight and management strategies; Peer support, multidisciplinary approach, personal goals, and involvement of family were key factors; To change eating and drinking behavior, a 4-week intervention is too short. [ABSTRACT FROM AUTHOR]

Purpose: Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach. Methods: A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018. Results: Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022–3.085 μg/Kg; P < 0.001). The subgroup analysis of 17 trials indicated the difference between the two cooking methods increases when red meat rather than white meat is cooked (MD in red meat: 3.499 μg/Kg; 95%CI: 2.030–4.967; P < 0.0001 vs. MD in white meat: 3.319 μg/Kg; 95% CI: 1.689–4.950; P < 0.0001). Interestingly, studies that analyzed meat samples for fewer PAHs (cut-off ≤7) found a much wider difference between gas and charcoal-cooked meat (MD: 5.106 μg/Kg; (95% CI: 2.162–8.049; P < 0.001 in studies with ≤7 PAHs vs. MD: 1.447 μg/Kg; 95% CI: 0.628–2.266; P < 0.001 in studies with >7 PAHs). Conclusions: It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction. [ABSTRACT FROM AUTHOR]

The behavior of radiocesium in wild animal meats upon cooking was investigated. The ratio of the concentration change (processing factor, Pf), remaining ratio (food processing retention factor, Fr), and removal ratio of radiocesium in the meats by grilling, boiling, and steaming were determined. Differences in cooking methods, rather than differences in meat parts or animal species, clearly influenced the Pf, Fr, and removal ratios. The mean Fr values were 0.9 (range, 0.7 to 1.0) for grilling, 0.6 (range, 0.4 to 0.7) for boiling, and 0.5 (range, 0.4 to 0.7) for steaming. The removal effect of grilling (11%) was lower than that of boiling (41%) or steaming (47%). The mean value of Pf was 1.2 (range, 1.1 to 1.6) for grilling, 0.8 (range, 0.6 to 0.9) for boiling, and 0.8 (range, 0.7 to 1.0) for steaming. The radiocesium concentration in the meats increased only upon grilling, but not by boiling or steaming. This difference is due to the lower removal effect of grilling than that of boiling and steaming. Therefore, boiling and steaming were more effective than grilling for removing radiocesium and reducing its concentration in wild animal meats. Furthermore, the ratio of water content fluctuations due to boiling was negatively correlated with Pf and Fr. It was evident that greater reductions in water content resulted in lower concentrations and improved radiocesium removal in the meats. These results suggest that some of the radiocesium naturally present in the meats is soluble in water and that the radiocesium dissolved in water can be removed from the meat with the release of water from the tissue. [ABSTRACT FROM AUTHOR]

This is a case-cohort study to examine whether the excess of liver cancer deaths observed in workers in poultry plants could be explained by oncogenic viruses and chemical carcinogenic exposures within the plants. A detailed telephone questionnaire was administered, and responses were analyzed by logistic regression. Odds ratios for several indicators of high exposure to oncogenic viruses or chemical carcinogens in poultry plants and related industries were elevated, but not statistically significant, except the odds ratio for direct contact with the blood of meat in kitchens, eating places, etc. Established risk factors were replicated, and new ones identified. The study was unable to unequivocally assess risks due to oncogenic viruses or chemical carcinogenic exposures in poultry plants, mainly because observed elevated risks did not achieve statistical significance. The same also applies to some non-occupational factors. Noteworthy risk factors identified include the increased risks for eating cabbage, mussels, blood sausage, meringue, playing football, and decreased risks for history of frequent intake of soft drinks, gelatin-based meals, vitamins, frequent use of microwave oven to cook, and history of childhood diseases, and nonspecific symptoms. The significance of these findings is unknown, and they will need to be replicated in studies with adequate statistical power. [ABSTRACT FROM AUTHOR]

• Metabolic profiles of pufferfish meat were firstly illuminated by NMR. • The taste metabolites were in good agreement with sensory evaluation. • The process effects on pufferfish taste were partly explained by their metabolites. The difference of metabolite profiles between raw and cooked pufferfish (Takifugu flavidus) meat was explored by 1H NMR technique and multivariate statistical methods. The orthogonal projection to latent structure-discriminant analysis (OPLS-DA) results showed an obvious separation between two samples. There were 24 dominating metabolites in the pufferfish muscle extraction, of which 11 metabolites changed significantly (p < 0.05), including 9 amino acids (alanine, leucine, methionine, tyrosine, glutamate, glycine, arginine, lysine, taurine), 1 organic acid (lactate) and 1 alkaloid (betaine). Moreover, the Student's t -test was performed to identify the different levels of metabolites. Sensory intensity experiments showed that there was a significant difference in the umami taste between raw and cooked pufferfish meat (p < 0.05). The content of glutamate, aspartate and 5′-IMP in the cooked meat increased, making the umami taste more intense. This study provided essential information about the metabolites explaining the taste difference between raw and cooked pufferfish meat. [ABSTRACT FROM AUTHOR]

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]

The aim of study was to estimate genotype frequencies of the polymorphism in the intron 12 of CAST gene of growing lambs, and to evaluate associations between the CAST genotype and carcass and meat traits. A total number of 317 rams representing the synthetic BCP (163) and SCP (154) meaty lines were genotyped by the RFLP/ MspI / NcoI / Hin6I. Three genotypes including "aa", "ae" and "ac" with most frequencies of 0.48, 0.27 and 0.19, were observed in whole population. Lambs with the "aa" CAST genotype showed the highest muscle percentage and the lowest fat percentage in the hind legs. On the other hand, the loins of rams with "ac" genotype had the highest intramuscular fat content, indicative of beneficial health-related properties and technological usefulness. However, differences between CAST genotype stated for the sensory properties, texture and thawing and cooking losses of the meat were insignificant. Breeding efforts aimed at the improvement of lamb meat quality should prioritize the selection of the "ac" genotype. [ABSTRACT FROM AUTHOR]

Abstract Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current work tested the hypothesis that LTLT cooking for periods of up to 24 h at 60 °C reduces the contribution of intramuscular connective tissue to cooked meat toughness. Tensile tests on perimysium excised after cooking showed that its strength diminished with cooking time, although not as markedly as the Warner-Bratzler peak force measure of toughness. A gradually increasing susceptibility to trypsin digestion with increasing heating time demonstrated that there was a slow and gradual increase in the proportion of denatured collagen in the perimysium. Differential scanning calorimetry on perimysium excised after cooking showed an endothermic peak representing the denaturation of the collagen not already denatured on cooking. With increasing cooking time, the energy per milligram of collagen necessary to denature this remaining fraction increased. These results support the hypothesis that there is both an easily destabilized and more resistant fractions of the collagen in intramuscular connective tissue. Highlights • Tensile tests show perimysium in beef semitendinosus muscle is weakened by long-time low-temperature cooking. • Warner-Bratzler shear force measures of toughness partly reflect changes in connective tissue strength. • Denaturation of perimysial collagen at 60 °C is only partially complete after 24 h. • Energy to denature remaining native perimysial collagen increases with time at 60 °C [ABSTRACT FROM AUTHOR]

Abstract Post-processing feasibility studies the integrity of the designed internal and external structures of 3D printed products. This study examined the effect of infill density (50%, 75%, 100%) and fat content (0, 1, 2, 3 fat layers within a structure) on the post-processing physical changes and texture of lean meat-lard composite layer 3D printed meat products cooked sous-vide. Data from raw and cooked samples were collected to determine cooking loss, shrinkage, moisture retention, fat retention, hardness, chewiness, and cohesiveness. 3D printed objects were successfully cooked, maintaining the internal and external structures. Infill density contributed proportionally (P <.05) to moisture retention, hardness and chewiness, and inversely (P <.05) to shrinkage and cohesiveness, with no effect on fat retention. Whereas, the fat content influenced proportionally (P <.05) to cooking loss, shrinkage, and cohesiveness, and inversely (P <.05) to fat and moisture retention, hardness, and chewiness. The interaction of both independent variables showed a significant effect (P <.05) on all the responses, except for fat retention. Highlights • Multi-constituents composite meat products are 3D printed using beef paste and lard. • The 3D printed meat products are suitable for sous-vide post-processing. • Fat content and infill density contribute to physical changes during cooking. [ABSTRACT FROM AUTHOR]

Introduction: Eastern Andalusia, is also named Highland Andalusia, because the elevated orography of the Betics mountain range, with the highest Iberian Peninsula summits. This region arose with the division of the Spanish territory by provinces and currently includes Almeria, Granada, Jaen. You should only stop and look into the bottom of our cooking pots to find the syncretism of the three monotheistic religions, Christianity, Jewish and Muslin, which mixed parties of each one with meals of the others, thus allowing the globalization of their gastronomies that remained until nowadays and makes difficult to find the actual origin of a particular meal recipe. Modern cooking tries to find the fusion between tastes and ingredients of traditional cooking with current knowledge and technology. The geographic and climate diversities in Eastern Andalusia are proportional to its pantry, which in turn is the source of its meal recipes. The population of Eastern Andalusia is moving away of the Mediterranean pattern and getting closer to the developed Western countries diet. This trend to decrease the consumption of proprietary Mediterranean foods seems to be maintained in the last years although some of them start to recover. In addition, some food groups e.g. meat and meat derivatives, pastries and sweets, with actual elevated consumption, tend to be moderated. The current food pattern for the whole Spanish population, as well as for Eastern Andalusia, is compatible with high intakes of saturated fat, and total and free sugars, and low intakes of fiber in a high percentage of the Spanish population as reported by the ANIBES study. [ABSTRACT FROM AUTHOR]

Introduction: Objectives: the objective of this work was to study the basis of the gastronomy of the Balearic Islands and to look for the feeding patterns as well as the current nutritional and health profiles. Methods: bibliographic search on Balearic gastronomy and nutrition. Results: the traditional gastronomic model of the Balearic Islands is rich and varied and has products of recognized quality under European and national labels. Currently, the consumption of cereals, eggs, vegetables, fruits, pulses, meats, fish and seafood is lower than that observed for the national average. However, the consumption of alcoholic and non-alcoholic beverages is much higher than this average. Conclusions: current food consumption is very far from the traditional Mediterranean model. The nutritional and health profile is worrisome. The challenge of Balearic gastronomy is to combine tradition with current knowledge to achieve a nutritionally acceptable and healthy evolution. [ABSTRACT FROM AUTHOR]

Purpose: Elemental deficiencies are highly prevalent and have a significant impact on health. However, clinical monitoring of plasma elemental responses to foods remains largely unexplored. Data from in vitro studies show that red meat (beef) is a highly bioavailable source of several key elements, but cooking method may influence this bioavailability. We therefore studied the postprandial responses to beef steak, and the effects of two different cooking methods, in healthy young males. Methods: In a randomized cross-over controlled trial, healthy males (n = 12, 18–25 years) were fed a breakfast of beef steak (270 ± 20 g) in which the meat was either pan-fried (PF) or sous-vide (SV) cooked. Baseline and postprandial blood samples were collected and the plasma concentrations of 15 elements measured by inductively coupled plasma-mass spectrometry (ICP-MS). Results: Concentrations of Fe and Zn changed after meal ingestion, with plasma Fe increasing (p < 0.001) and plasma Zn decreasing (p < 0.05) in response to both cooking methods. The only potential treatment effect was seen for Zn, where the postprandial area under the curve was lower in response to the SV meal (2965 ± 357) compared to the PF meal (3190 ± 310; p < 0.05). Conclusions: This multi-element approach demonstrated postprandial responsiveness to a steak meal, and an effect of the cooking method used. This suggests the method would provide insight in future elemental metabolic studies to evaluate responses to meat-based meals, including longer-term interventions in more specifically defined cohorts to clearly establish the role of red meat as an important source of elements. [ABSTRACT FROM AUTHOR]

BACKGROUND: To estimate the public health risk related to cooked meat in bulk products contaminated with Listeria monocytogenes, a generic Bayesian network (BN) risk‐assessment model was developed to simulate influencing factors and processes of products from the industry level to the consumer level. To quantify the model, parameter values of prior distributions were acquired from the literature, websites, and expert opinions. Using the Markov chain Monte Carlo (MCMC) simulation approach, posterior probability distributions were calculated according to the incorporated evidence, which allowed us to predict various risks affected by processing variability from production to consumption. RESULTS: The average risks of listeriosis from consuming cooked meat in bulk products are 8.40 × 10−7, 2.58 × 10−8, 8.24 × 10−7, and 1.05 × 10−6 per meal for children, young people, elderly people, and pregnant women, respectively. The estimated mean number of listeriosis cases is 5 per 100 000 people per year in China. CONCLUSION: Although only a conceptual BN model is given, it manifests the principles and characteristics of mathematical methods. The BN model can also provide significant benefits for quantitative risk assessment by incorporating all available data and by updating beliefs. © 2018 Society of Chemical Industry [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]

Introduction: Introduction: different diets during pregnancy might have an impact on the health as reflected by the birth weight of the newborn. The consumption of meat and meat products during pregnancy and its relationship with the newborn health status have been studied by several authors. The studies carried out show inconsistent results. Objective: to analyse the association between maternal dietary intake of meat and meat products and the risk of small for gestational age (SGA) newborn. Methods: a matched case-control study of 518 cases and controls of pregnant women was performed in Spain. Cases were women with a SGA newborn. Data about demographic characteristics and diet were collected. Meat consumption was gathered through a validated food frequency questionnaire. Meat and meat products intakes were categorized in quintiles (Q1-Q5).The association between maternal meat and meat product intakes and SGA was assessed by logistic regression models with adjustment for confounding factors. Results: an intake of meat products above 6.8 g/day was associated with a lower risk of SGA delivery (OR = 0.7; 95% CI, 0.53-0.93) after adjusting for smoking, body mass index, previous preterm-low birth weight, newborn gender and adherence to Mediterranean diet. Conclusions: meat consumption was not associated with SGA, whereas meat products showed a moderate protective relationship. [ABSTRACT FROM AUTHOR]

Abstract In previous work, extreme survival of various bacterial species during cooking was reported when attached to chicken meat. In this paper the effects of an extremely high challenge temperature on survival of Salmonella Typhimurium and Campylobacter jejuni , attached to chicken breast fillets or pork to test for matrix effects are reported. Survival was predicted, using standard D - and z -values from the literature, and compared to experimentally obtained data. Attached to meat, both S. Typhimurium and C. jejuni survived longer than predicted, longer when attached to chicken meat than when attached to pork. Additionally, the effect of non-isothermal heating on survival of almonella in buffer is described. In buffer, when slowly heated, Salmonella died off as predicted. When Salmonella was heated in buffer according to a heating profile mimicking that of the surface of meat in boiling water, it appeared that cells died off much slower than predicted. It is shown that the thermal characteristics of Salmonella surviving the first 35 s of fast heating had changed. After these 35 s, remaining Salmonella survived for minutes, even at a challenge temperature of 90 °C. During heating, cell size decline was observed. A loss of intracellular water during cooking might have resulted in smaller, dehydrated cells, in cells with altered thermal resistance characteristics. This could explain why the use of standard D -and z -values did not allow the correct prediction of survival of Salmonella during fast heating in buffer, or during cooking, being attached to the surface of meat. Many factors affect the level of heat resistance of bacteria. The results of this and a former study show that attachment to meat contributes to an increased level of heat resistance of bacteria. A fast heating process further contributes to the increased level of heat resistance possibly as the result of changed thermal characteristics due to a loss of water. Highlights • Bacteria better survive in boiling water when attached to chicken meat than to pork. • The heat resistance of rapidly heated cells changes. Rapidly heated cells can survive at unexpected high temperatures. • The survival of rapidly heated cells cannot be predicted under non-isothermal conditions with standard D - and z -values. [ABSTRACT FROM AUTHOR]

The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation), and cooking temperature (60 and 70 °C) on the microstructural and macroscopic properties (water and fat binding, texture, and pH) of cooked sausages. In sausages prepared with the most saturated pork back fat, the emulsion stability significantly decreased and the greater part of the total expressible fluid was fat, while the reverse was seen for the more unsaturated pork back fat. This was probably related to fat coalescence at the microstructural level. The cooking loss was slightly lower for sausages prepared with the most saturated pork back fat. The fat type clearly affected the hardness of the cooked sausages, irrespective of the type of meat or temperature. Thus, it can be concluded that small differences in fatty acid composition between the different pork back fats proved to have a great effect on the microstructural and macroscopic properties of the cooked sausages, in contrast with the meat type (muscle fiber type) or temperature which only had a moderate effect. [ABSTRACT FROM AUTHOR]

Chicken breast meat is traditionally marinated to improve tenderness and juiciness. However, a significant amount of marinade is purged during cooking. It was envisioned that preheating of marinated chicken breast meat would minimize the purge due to presetting the myofibrillar proteins and will give higher cook yield. The preheating was done in a radiofrequency (RF) oven to provide uniform heating within the volume of the product, and to allow extra marinade retention. Two preheating regimens, 20–30°C and 55–60°C were selected. A 3–4% marinade gain was obtained while the meat was preheated in RF with 10% extra marinade but this gain was not significantly different in the four treatments and the control (p >.05). The cooked meat yields were determined as a function of programmed preheating of marinated meat in the RF oven, followed by final cooking of the product in the air impingement oven. The programmed preheated samples at 20–30°C showed higher cook yield (96.11–100.51%) as compared to the control (95.6%). However, all the samples heated at 55–60°C showed higher cook yield (100.57–109.39%). Warner-Bratzler shear tests were performed on cooked samples to determine the quality of RF preheated product, and the quality of the RF-treated product was not much different from that of the product cooked directly in a conventional air oven. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of cooking and in vitro digestion on antioxidant activity of peptides in duck meat after 7 days postmortem aging. The 1, 1-diphenyl-2- picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of the obtained peptides were evaluated. Results showed that the cooked sample possessed higher antioxidant activity than the raw sample and upon cooking at different temperatures, sample aged for 7 days had significantly higher antioxidant activity than that of unaged (day 0). The samples which showed higher antioxidant activity after cooking (65°C–30 min, 100°C–20 min, 121°C–10 min) were selected for in vitro digestion, and it is found that their DPPH radical scavenging activity decreased significantly but the reducing power increased significantly after gastrointestinal digestion. These results show the potential of aged duck meat as a good source of antioxidant peptides with high bioactivity after cooking and gastrointestinal digestion. [ABSTRACT FROM AUTHOR]

Background: Toxoplasmosis is a zoonotic disease causing severe symptoms in pregnant women and immunocompromised individuals. On average, worldwide, around 30% of people are seropositive. The oral transmission route is of great significance and food, particularly meat, is an important transmission vehicle for T. gondii. However, the role of different food matrices is debated.Objectives: The aim of this review was to assess the risk of humans developing acute T. gondii infection via the foodborne route.Study Eligibility Criteria: Case-control studies including acute cases of T. gondii infection were included after literature searches, without time limits, in several databases. All studies estimating the risk of acquiring T. gondii infection after consumption of specific food categories were included.Results: Three risk factors proved to be significantly associated with acute T. gondii infection in humans: consumption of raw/undercooked meat, Odds Ratio (OR) 3.44 (1.29-9.16), consumption of raw/undercooked beef, OR 2.22 (1.57-3.12), and consumption of raw/undercooked sheep meat, OR 3.85 (1.85-8.00). Consumption of raw/undercooked pork, raw eggs, and unpasteurized milk proved to be non-significant risk factors.Limitations: Limitations in the present review and meta-analysis are due to the low number of case-control studies available for analysis and the lack of a search strategy targeting gray literature.Conclusion: Consumption of raw/undercooked beef and sheep meat are important risk factors for T. gondii infection. Their consumption should be avoided in order to prevent toxoplasmosis, particularly by those in at-risk categories, including pregnant women. The review protocol is registered in PROSPERO database (CRD42016043295). [ABSTRACT FROM AUTHOR]

This study models the losses of water-soluble vitamins B3 and B6 from beef meat during cooking by convection, radiation and/or contact with a hot surface. The model takes into account both expulsion of vitamins in the juice, and their possible thermal denaturation. Heat and mass transfers are predicted based on a previous study, and thermal denaturation is calculated by a first order equation. Unknown model parameters values were determined using a first set of experiments in which meat cubes were heated in water-bath. Model predictions were then compared with vitamin losses measured on different meat cuts steam-cooked in an oven. The model predictions agree with the measured losses in the oven. The model can be extended to meat of farming animals other than beef, other muscles than those used in this study, and other water-soluble vitamins than B3 and B6, if the rate constants used to predict juice expulsion and vitamins denaturation are changed. [ABSTRACT FROM AUTHOR]

A household account book of Maria de Luna, queen of Aragon, dated 1403, serves as a guide to her everyday life and especially her diet. Its contents give us details that normally go unnoticed, about the court, the quantities and qualities of their foods, the means of preparing them, and the spectacle of the queen and her courtiers at table. The peripatetic nature of the queen’s household brought her to different towns in the interior of the kingdom of Valencia, and the document provides important - and rare - evidence of the impact of the court on these small markets, and the strategies for providing foods of the highest quality to meet the demands of the queen. The household is compared with others of similar rank in the Iberian Peninsula and nearby. [ABSTRACT FROM AUTHOR]

Background: Cooking processes affect the physical, chemical, and structural properties of meat proteins. Cooking may also affect the protein quality of meat, as indicated by the true ileal digestibility of individual amino acids, the content of each truly digestible amino acid, and the digestible indispensable amino acid score (DIAAS).Objective: The study aimed to determine the effect of the cooking process (raw, not cooked; boiled; grilled; pan-fried; roasted) of beef on true (standardized) ileal amino acid digestibility, true ileal digestible amino acid content, and DIAAS.Methods: Beef topside steak was subjected to one of the following conditions: raw, boiled, grilled, pan-fried, or roasted, followed by mincing. The growing pig was used as an animal model for the adult human. Diets containing the raw or cooked meats (10% crude protein content) were fed to growing pigs (n = 6 per diet; mean ± SEM bodyweight, 23.6 ± 0.48 kg) and samples of terminal ileal digesta were collected under anesthesia. True ileal amino acid digestibility of the beef was determined and DIAAS values were calculated.Results: There were only minor differences in true ileal amino acid digestibility across cooking conditions with all amino acids having true ileal amino acid digestibility in the range of 90-100%. In general, boiled meat had the highest true ileal digestible amino acid content (total of 724 g/kg dry matter), and roasted meat the lowest (total of 641 g/kg dry matter; P < 0.001). The DIAAS was greater (P < 0.001) for the raw, boiled, and pan-fried meat treatments (97-99%) than for roasted meat (91%) or grilled meat (80%). The high DIAAS (range 80-99%) across cooking conditions confirms that bovine meat is a high-quality protein source.Conclusion: Cooking conditions affect the true ileal digestible amino acid content and DIAAS of beef, as determined with the use of the pig model. [ABSTRACT FROM AUTHOR]

When meat is cooked at high temperatures, several hazardous chemical contaminants such as polycyclic aromatic hydrocarbons (PAHs) may be formed. This study was conducted to determine the PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) content of different meat types (veal, lamb, chicken and turkey) during cooking, and how these are influenced by the chemical composition and cooking methods (boiling, frying, roasting/baking, grilling and barbecuing). Some chemical properties of raw meats were also determined. PAH4 were analyzed by using a high performance liquid chromatography (HPLC) unit equipped with a fluorescence detector. As a result, the concentration of PAH4 varies with meat type, chemical composition of meat and method of cooking. Total PAH4 levels ranged from 1.10 to 3.34 μg/kg in barbecued meat samples. The highest PAH4 levels were detected in chicken meat samples, followed by turkey meat. PAH4 levels detected in all meat samples for all cooking methods were below the Turkish Food Codex and EC limits. [ABSTRACT FROM AUTHOR]

Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed. [ABSTRACT FROM AUTHOR]

The wooden breast (WB) myopathy influences muscle composition and texture characteristics in broiler breast meat. It is unknown if marination reduces the negative influence of WB on meat sensory quality or if WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of marination on the sensory attributes and instrumental shear force measurements of the ventral (skin-side) and dorsal (bone-side) portions of normal and severe WB meat. Sixty butterfly fillets (30 normal and 30 severe WB) were selected from the deboning line of a commercial processing plant. Individual fillets were portioned into ventral and dorsal halves. Portions from one side of each butterfly were used as non-marinated controls, and portions from the other side were vacuum-tumble marinated (16 rpm, −0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a concentration of 0.75% (w/v) salt and 0.45% (w/v) sodium tripolyphosphate in the final product. Descriptive sensory analysis (9 trained panelists) was conducted to evaluate visual, texture, and flavor attributes (0–15 point scale) of breast portions along with Warner-Bratzler shear force. Significant interaction effects between WB and marination were not observed for the sensory attributes. Greater springiness, cohesiveness, hardness, fibrousness, and chewiness scores were observed in WB samples (P < 0.001). Marination decreased cohesiveness, hardness, and chewiness (P < 0.05) and increased juiciness (P = 0.002). The effects of WB on sensory texture attributes were more apparent in the ventral portions of the breast fillets. Flavor attributes (salty and brothy) increased (P < 0.001) with marination. In non-marinated samples, shear force was similar between normal and WB samples. In marinated samples, however, shear force was greater (P < 0.001) in WB samples. Data suggest that the WB effect on meat sensory quality is not uniform throughout the Pectoralis major and that WB-related differences in cooked meat sensory texture attributes are lessened but not eliminated by vacuum-tumbling marination. [ABSTRACT FROM AUTHOR]

Indian food is exceptional from rest of the world not only in taste but also in culinary procedures, which reflects a perfect blend of various cultures and ages. Indian culinary procedures involved in preparation of Indian meat recipes, incur heavy processing and profound use of spices. In parts, the authentication of processed ingredients present in the food is a major concern to ensure food safety and quality as well as for certification. There is a growing demand for the enhancement of quality controls, hence addressing scientific research towards the development of reliable molecular tools for food traceability. Over the past decade, DNA barcoding was most commonly used molecular method, which can ascertain biological specimens, and is used for the identification of both raw materials and processed food. We tested the applicability of this method to authenticate variously processed meat species under Indian culinary practices and revealed DNA barcoding can provide, fast and reliable method for its traceability. The obtained results indicated that Indian culinary practices for popular meat recipes although use considerable processing and profound spice, do not interfere meat DNA quality for downstream application for species authentication using DNA barcoding by COI gene. Species authenticity for geographical origin is exigent by the DNA barcoding procedure. However, the pickled products are not trackable for species authentication since the culinary processes involved, challenges DNA quality for further applications. [ABSTRACT FROM AUTHOR]