منابع مشابه
Consumers perception of iberian cooked meat products
Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...
متن کاملEvaluation of protein aggregation in cooked meat
The effect of meat cooking on protein aggregation was measured in pig M. Longissimus dorsi. Muscles were aged 4 days in air and then cooked at 100 C for 10 or 30 min. Meat was ground in a KCl solution and the whole extract was delipidated with a mixture of butanol and di-isopropyl ether in a 40:60 v/v ratio. Protein aggregation induced by cooking was evaluated with a laser granulometer, which e...
متن کاملCarcinogens Formed When Meat is Cooked
Diet has been associated with varying cancer rates in human populations for many years, yet the causes of the observed variation in cancer patterns have not been adequately explained (Wynder et al., 1977). Along with the effect of diet on human cancer incidence is the strong evidence that mutations are the initiating events in the cancer process (Vogelstein et al., 1992). Foods, when heated, ar...
متن کاملDoes It Look Cooked? A Review of Factors That Influence Cooked Meat Color
Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use a meat thermometer to ensure these temperatures are reached. However, consumers are more likel...
متن کاملPeach skin powder inhibits oxidation in cooked turkey meat.
The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore w...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1923
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.8.1.47-48.1923