scholarly journals Quality of the Cooked Meat of Turkeys Fed Animal or Vegetable Protein Diets with Vitamin and Fat Supplements

1958 ◽  
Vol 37 (6) ◽  
pp. 1328-1339 ◽  
Author(s):  
Alice M. Harkin ◽  
Carroll Kitzmiller ◽  
Gladys L. Gilpin ◽  
Stanley J. Marsden
Keyword(s):  
Vegetable Protein ◽  
Fat Supplements ◽  
Cooked Meat ◽  
Protein Diets

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals A Comprehensive Review Evaluating the Impact of Protein Source (Vegetarian vs. Meat Based) in Hepatic Encephalopathy

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 370
Author(s):  
Umair Iqbal ◽  
Ravirajsinh N. Jadeja ◽  
Harshit S. Khara ◽  
Sandeep Khurana
Keyword(s):  
Hepatic Encephalopathy ◽  
Protein Intake ◽  
Alternative Therapy ◽  
Case Series ◽  
Current Evidence ◽  
Branch Chain Amino ◽  
The Impact ◽  
Protein Diets

Hepatic encephalopathy (HE) is a common neurological consequence in patients with cirrhosis and has a healthcare burden of USD 5370 to 50,120 per patient annually. HE significantly hampers the quality of life and is a major cause of morbidity and mortality. Patients with cirrhosis are at a high risk for protein-calorie malnutrition due to altered metabolism. Current evidence has changed the old belief of protein restriction in patients with cirrhosis and now 1.2 to 1.5 g/kg/day protein intake is recommended. Case series and studies with small numbers of participants showed that a vegetarian protein diet decreases the symptoms of HE when compared to a meat-based diet, but the evidence is limited and requires further larger randomized controlled trials. However, vegetable or milk-based protein diets are good substitutes for patients averse to meat intake. Branch chain amino acids (BCAA) (leucine, isoleucine and valine) have also been shown to be effective in alleviating symptoms of HE and are recommended as an alternative therapy in patients with cirrhosis for the treatment of HE. In this review, we provide an overview of current literature evaluating the role of protein intake in the management of HE in cirrhosis.

scholarly journals Non-Effect of Aureomycin on Eight Constituents of the Blood Stream of Hens Fed High and Low All-Vegetable-Protein Diets

1952 ◽  
Vol 31 (6) ◽  
pp. 982-986 ◽  
Author(s):  
Robert L. Squibb ◽  
Miriam K. Wyld ◽  
Nevin S. Scrimshaw ◽  
Miguel A. Guzmán ◽  
Francisco Aguirre
Keyword(s):  
Vegetable Protein ◽  
Blood Stream ◽  
Protein Diets

scholarly journals Effect of high vegetable protein diets on urinary calcium loss in middle-aged men and women

2003 ◽  
Vol 57 (2) ◽  
pp. 376-382 ◽  
Author(s):  
D J A Jenkins ◽  
C W C Kendall ◽  
E Vidgen ◽  
L S A Augustin ◽  
T Parker ◽  
...  
Keyword(s):  
Vegetable Protein ◽  
Urinary Calcium ◽  
Middle Aged ◽  
Men And Women ◽  
Protein Diets ◽  
Calcium Loss

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Nitrogen Balances and Growth of Rats Fed Vegetable-Protein Diets

1966 ◽  
Vol 48 (1) ◽  
pp. 38-44
Author(s):  
Cecile H. Edwards ◽  
Elaine S. Thompson ◽  
Mary H. Tyson
Keyword(s):  
Vegetable Protein ◽  
Protein Diets

scholarly journals Quantification By Gas Chromatography of the Content of Amino Acids Present in Sausages Fortified with Quinoa Vegetable Protein

2021 ◽  
Author(s):  
A. Zavala ◽  
M. González ◽  
P. Pino
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Amino Acid ◽  
Vegetable Protein ◽  
Amino Acid Profile ◽  
Aminobutyric Acid ◽  
Precolumn Derivatization ◽  
Proportional Relationship ◽  
Quinoa Flour

The objective of this research was to determine the quality of the protein present in sausages fortified with quinoa as a substitute for animal protein, through the identification and quantification of amino acids, using gas chromatography and precolumn derivatization. The amino acid composition found in the analyzed products was predominantly composed of: Threonine (THR) with a concentration of 1046.32µmol / L, aminobutyric acid (ABA) with a concentration of 9685.68 µmol / L and glutamic acid (GLU) with a concentration of 1178.71 µmol / L. These values were found in the treatment with the highest percentage of quinoa flour, establishing a directly proportional relationship between the concentrations of these amino acids and the percentage of quinoa. Gas chromatography was an adequate technique for determining the amino acid profile due to its speed and sensitivity. Keywords: amino acids, sausages, quinoa, derivatization, gas chromatography. RESUMEN La presente investigación tiene por objetivo determinar la calidad de la proteína presente en embutidos fortificados con quinua como sustituyente de la proteína animal, a través de la identificación y cuantificación de aminoácidos mediante la aplicación de cromatografía de gases y la derivatización precolumna. La composición de aminoácidos encontrada en los productos analizados destaca la presencia mayoritaria de: Treonina (THR) con una concentración de 1046,32 µmol/L, ácido aminobutírico (ABA) con una concentración de 9685,68 µmol/L  y ácido glutámico (GLU) con una concentración de 1178,71 µmol/L, todos estos valores se presentaron en el tratamiento con mayor porcentaje de harina de quinua estableciéndose una relación directamente proporcional entre las concentraciones de estos aminoácidos y el porcentaje de adición de quinua en los tratamientos estudiados. Se puede concluir que la cromatografía de gases empleada resultó una técnica adecuada para la determinación del perfil aminoacídico por la rapidez y sensibilidad presentada sobre las muestras estudiadas.  Palabras claves: aminoácidos, embutidos, quinua, derivatización, cromatografía de gases.  

scholarly journals Microbial and Sensory Quality of Refrigerated Market Fryers1

1991 ◽  
Vol 54 (9) ◽  
pp. 704-717 ◽  
Author(s):  
YINGHWEI CHEN ◽  
MARGY J. WOODBURN ◽  
MARY W. KELSEY
Keyword(s):  
Sensory Quality ◽  
Narrow Range ◽  
Retail Markets ◽  
Microbial Counts ◽  
Four Seasons ◽  
Thermophilic Campylobacter ◽  
Sensory Qualities ◽  
The Mean ◽  
Cooked Meat

Equal numbers of dressed, bagged whole frying chickens from major Oregon and southern and midwestern processors were purchased from retail markets in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3°C for 6 d. Sensory evaluation was done by a minimum of 9 and a maximum of 12 trained panelists using 9-point scales. The flavor and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. The season and sources of fryers had no significant effect on the microbial counts and sensory qualities. Whether the chicken was evaluated before the “sell-by” date on the package or after was not significantly related to sensory scores or microbial numbers. The mean scores for flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly correlated (r=−0.88) to the aroma quality. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists and to microbial counts. Correlations between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but weak. The narrow range of microbial counts may explain the weakness of correlations found. Cephalothin-resistant, thermophilic Campylobacter was recovered from 42% of the raw birds.

Eating quality of lamb: differences between extreme breed x production system groups

1999 ◽  
Vol 1999 ◽  
pp. 116-116
Author(s):  
G. R. Nute ◽  
J. D. Wood ◽  
M. Enser ◽  
K. G. Hallett ◽  
L.A. Sinclair ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Production System ◽  
Eating Quality ◽  
Anecdotal Evidence ◽  
Feeding System ◽  
Fat Composition ◽  
Ram Lambs ◽  
Cooked Meat

There is anecdotal evidence that certain sheep breeds, reared in a particular way, produce unusual or characteristic tastes in cooked meat. Such effects could be linked to differences in meat fatty acid composition associated with the consumption of different diets. This study investigated eating quality and fat composition in 4 distinctively different breed x feeding system groups.Four groups of 20 ram lambs were obtained as follows: Pure Soays (SO) finished off grass in April from commercial breeders; Pure Welsh Mountain (WM) finished off upland grass in October from ADAS Pwllpeiran; Suffolk x Mules from Harper Adams College finished off concentrates (grains) (SC) in April; and Suffolk x mules from the same source finished off grass (SG) in May. The animals were transported to Langford where they were slaughtered in Bristol University's abattoir.

Evaluation of biological quality of protein concentrates from different vegetable protein sources

1983 ◽  
Vol 33 (2-3) ◽  
pp. 179-186
Author(s):  
Paola Corcos Benedetti ◽  
Giovanna Bises ◽  
Vincenzo Gentili ◽  
Maria Antonietta Spadoni
Keyword(s):  
Vegetable Protein ◽  
Protein Sources ◽  
Protein Concentrates ◽  
Biological Quality
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