meat cooking
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Author(s):  
Vinícius Lopes Borela ◽  
Ernandes Rodrigues de Alencar ◽  
Marcio Antônio Mendonça ◽  
Heesup Han ◽  
António Raposo ◽  
...  

Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat’s chemical composition and physical characteristics. Such transformations can impact both the acceptance of the product and consumers’ health. Due to the different thermal processes altering the physical-chemical characteristics of meat, the present study aimed to evaluate the physicochemical characteristics of fillet steak submitted to different cooking methods: pan-frying with and without oil and air fryer. We performed the analysis to evaluate the physicochemical characteristics considering moisture, lipid, protein, ash, sodium, and potassium content, cooking loss index and colorimetry in three degrees of doneness of the meat, rare, medium, and well done. The fillet steak prepared by pan-frying with oil lost higher moisture and weight than the other samples. The air fryer method presented the highest moisture content. There was a significant difference in lipid content in which the pan-frying with oil fillet steak showed the highest amount of lipids. The pan-frying with oil steak fillet also presented more changes in the colorimetric parameters evaluated compared to the other samples. The pan-frying with oil cooking method promoted more pronounced changes in the steak fillet, and the cooking air fryer, the changes in meat quality are less pronounced. Therefore, the air fryer can be considered a good alternative for cooking meat.


2021 ◽  
Vol 8 (9) ◽  
pp. 174
Author(s):  
Abdualrahman Salem Alharthi ◽  
Hani Hassan Al-Baadani ◽  
Mohammed Abduh Al-Badwi ◽  
Mutassim Mohammed Abdelrahman ◽  
Ibrahim Abdullah Alhidary ◽  
...  

Forty-eight growing Awassi lambs were used in a 70-day trial to investigate the effects of different levels of dietary sunflower hulls (SFH) on growth, rumen morphology, fiber digestibility and meat characteristics of lambs. Animals were randomly allocated to 4 groups with 3 replicates of 4 lambs each. The diet was composed of total mixed ration (TMR) without SFH (control group), and the TMR diet supplemented with SFH at a level of 5% (SFH5), 10% (SFH10) and 15% (SFH15). Lambs in the treatment groups had greater BW changes (p = 0.04) and ADG (p = 0.04) than the lambs in the control group. Intake of dry matter, acid detergent fiber (ADF) and neutral detergent fiber (NDF) were also significantly (p < 0.05) higher in SFH15 compared to SFH10. Digestibility of ADL and empty stomach weight were also significantly (p < 0.05) higher in SFH10 and SFH15, respectively. Cooking loss, blood total cholesterol and total protein decreased significantly (p < 0.05) in SFH15. Ruminal lightness (L) and yellowness (b) also increased significantly (p < 0.05) in SFH15. We concluded that the TMR diet supplemented with up to 15% SFH improved weight gain, digestibility, meat cooking loss and rumen color in Awassi lambs.


Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1833
Author(s):  
Maria Martuscelli ◽  
Luigi Esposito ◽  
Dino Mastrocola

Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.


2021 ◽  
Vol 8 ◽  
Author(s):  
Natalia Grube ◽  
Hector H. Garcia ◽  
George H. Perry

The human diet today is very different than the diets of other primates, implying major changes following the split of the human and chimpanzee/bonobo lineages about 6 million years ago. For example, at various timepoints our ancestors began consistently eating meat, cooking food with fire, and consuming products from domesticated plants and animals. Such dietary shifts are important to study because they were likely associated with important cultural and biological changes like tool use and increased brain size. However, the timing of some of these dietary shifts is extremely difficult to study with only archeological and fossil data, leading to uncertainty. In this article, we discuss how studies of human tapeworm parasites can help. Tapeworms could only have been acquired once meat was being consistently consumed and then may have later adapted to heat stress from human cooking.


2021 ◽  
Vol 35 (1) ◽  
pp. 76-81
Author(s):  
R. A. Sobayo ◽  
O. A. Adeyemi ◽  
J. M. Usman

A 70-day feeding trial was conducted with thirty-six 7 weeks old weaned rabbits (mixed breed and sexes), with initial average live weight of 0.81kg to evaluate the nutritional effects of replacing maize at 0,25, and 50%with maize or corn gluten in rabbit diets. Maize gluten is fermented maize milling waste sun dried for three days. The diets were offered to the rabbits which were randomly divided into three (3) groups of 12 rabbits each and each group sub-divided into four (4) replicates of 3 rabbits each in a completely randomized experiment. There was a significant effect (P<0.05) of the treatments on the average daily feed intake of the rabbits as the levels of maize gluten increased. The average weight gain and feed conversion ratio were not significantly (P>0.05) affected by the dietary treatments, nevertheless, the FCR increased across the treatments. Graded levels of maize gluten had no significant (P>0.05) effect on carcass dressing percentage. The percent pelt decreased significantly (P<0.05) as level of maize gluten increased. Furthermore, liver and meat cooking loss percentage values showed significant differences (P<0.05) due to the graded levels of corn gluten fed. The sensory evaluation studies were not statistically affected (P>0.05).


Author(s):  
Andrey Varlamov ◽  
Attilio Rigamonti

After a brief presentation of the general scenario to which the note is connected, the equations involved in some processes related to gastronomy and cuisine activity are derived, only by resorting to dimensional analysis. It is shown how the meat cooking time, or that one for spaghetti preparation can be quantitatively calculated on the basis of the heat conduction or thermal diffusion equations. The processes involved in baking of a good pizza (particularly in a wood oven!) or brewing a good coffee are addressed on the basis of scientific approaches.


Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 137
Author(s):  
Surinder S. Chauhan ◽  
Minghao Zhang ◽  
Aleena Joy ◽  
Richard Osei-Amponsah ◽  
Brian J. Leury ◽  
...  

Sheep in semi-arid environments are likely to be affected by warming environment due to climate change. To identify genotypes best suited to warmer climates we assessed thermotolerance and meat quality of 5 female sheep of each of 4 breeds (Merino, Wiltshire, Dorper, and Southdown) under simulated summer conditions. The sheep were housed in metabolic crates within climate-controlled rooms and were exposed to thermo-neutral (TN; 18–21 °C and 40–50% relative humidity) or cyclic heat stress (HS; 28–40 °C and 30–40% RH) conditions for two weeks. Physiological responses were recorded 3 times daily, and brown fat tissue temperature was measured by data loggers inserted into the brisket. Sheep were slaughtered at an abattoir as per standard commercial procedure and samples obtained for carcass and meat quality attributes. When exposed to HS, Dorpers and Merinos exhibited lower respiration rate (151, 142 breaths/min, respectively) and rectal temperature (39.39, 39.32 °C, respectively) (P < 0.05) than Southdowns (192 breaths/min, 40.05 °C) and Wiltshires (200 breaths/min, 39.91 °C). Dorper and Wiltshire (n = 3) showed lowest sternal fat temperatures during HS indicating inherent differences in thermogenesis. HS had significant effect (P < 0.05) on post mortem muscle pH decline which was slower than TN sheep, except in Dorper again indicating better thermotolerance. There were significant (P = 0.03) breed effects on meat cooking loss % such that Southdown showed minimum cooking loss (17%) while Merino showed the greatest loss (24%). These results suggest that there are genetic (breed) differences in thermotolerance and meat quality of sheep, providing an opportunity to select best sheep suited to a warming climate.


2020 ◽  
Vol 135 (3) ◽  
Author(s):  
H. Nelson ◽  
S. Deyo ◽  
S. Granzier-Nakajima ◽  
P. Puente ◽  
K. Tully ◽  
...  

10.5219/1224 ◽  
2020 ◽  
Vol 14 ◽  
pp. 95-100
Author(s):  
Mykola Kukhtyn ◽  
Volodymyr Salata ◽  
Ruslan Pelenyo ◽  
Volodymyr Selskyi ◽  
Yulia Horiuk ◽  
...  

Synthetic growth stimulants are widely used to get high productivity of animals. These preparations can accumulate in the meat and their residual quantities will adversely affect the health of consumers. The purpose of the work was to monitor the content of zeranol, growth stimulant of ruminants in beef which goes to meat processing enterprises of the Western region of Ukraine and to determine the effect of heat treatment on its quantity. It was found out that 29.8% of beef samples taken at meat processing enterprises contained a stimulant for the growth of ruminant zeranol. It was found that during the storage of beef samples frozen at a temperature of -18 °C with different content of zeranol there is a decrease in its number. The most intense process of destruction of zeranol occurred during the first month of storage, during this period of time the amount of zeranol is reduced by an average of 20%, regardless of the initial content. Within two months of storage of frozen beef, the content of zeranol decreases by 28.2 ±0.17%, and at the end of the sixth month its quantity decreases to 33.2 ±0.58%. It was also found that the dynamics of zeranol reducing in beef samples with large quantities (22.5 μg.kg-1) and small (2.3 μg.kg-1) were the same. It was set up that during 30 min of meat cooking there was a decrease in the content of zeranol 24.7 ±0.23% and 32.0 ±0.35% for 60 min, compared to its content in fresh meat. At the same time, when stored in the frozen state and subsequent cooking, the reduction of zeranol content in meat was 39.3 ±0.3%. Therefore, it is proposed to revise and amendments into the regulatory documents of Ukraine regarding the control and supervision of the presence of hormone (zeranol) residues in meat and meat products in order to prevent their sale and consumption by humans.


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