DIFFERENTIATION OF COOKED MEATS

Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats.

Visible spectra of cold stored, cooked, and diseased chicken meats were collected. Changes in ratios of R(1)=A(485 nm)/A(560 nm) and R(2)=A(635 nm)/A(560 nm,) which are related to absorbances of the bands at 485 (metmyoglobin), 560 (oxymyoglobin), and 635 nm (sulfmyoglobin), were observed to be useful for studying the variation of meat color under the conditions of cold storage and cooking proc...

Clean and Unclean Meats

A sensory perspective of effect of feeds on flavor in meats: poultry meats.

Reduction of feed costs is a major concern of poultry producers. However, replacement of components of a corn-soybean diet with a lower-cost alternative requires the assessment not only of poultry performance and carcass characteristics but also of resulting meat quality. A brief overview of research studies, conducted over the past 10 yr, investigating the effects of alternative poultry feedst...

23 Meats – Beef and Pork

Beef and pork are two commonly consumed meats that can be processed in many different ways. The primary reason for processing beef and pork is to improve consumer acceptability and convenience of preparation, and to extend shelf life. To achieve this, processing usually accomplishes the following. 1. Remove bones, if applicable. 2. Make connective tissue less objectionable, by removal of extrem...

Does 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...