Flavor components of shallow fried beef

Beef’s Great Taste – Importance of Beef Flavor

Great taste is the primary reason consumers frequently make beef their food of choice for a pleasurable dining experience. Research conducted to examine consumers’ preferences for various protein sources (beef, chicken, fish, pork, shellfish) has shown that a pleasurable eating experience is the number-one driver of protein preference, whether dining at home or in a restaurant (NCBA, 2006). In ...

Fried frailty phenotype assessment components as applied to geriatric inpatients.

BACKGROUND Management of geriatric patients would be simplified if a universally accepted definition of frailty for clinical use was defined. Among definitions of frailty, Fried frailty phenotype criteria constitute a common reference frame for many geriatric studies. However, this reference frame has been tested primarily in elderly patients presenting with relatively good health status. OBJ...

Flavor Relationships Among Muscles of the Beef Chuck and Round

Reduction of Heterocyclic Aromatic Amine Mutagens /carcinogens in Fried Beef Patties by Microwave Pretreatment

To investigate a method to reduce the amount of mutagenic/carcinogenic heterocyclic aromatic amines formed during frying of ground beef, we measured both the mutagenic activity in Salmonella strain TA98 and the amount of known heterocyclic amines by solid-phase extraction and HPLC. The beef patties received microwave treatment for various times before frying. Microwave pretreatment for 0, 1, 1....

Bacteriological Quality of Traditionally Prepared Fried Ground Beef (Dambun nama) in Sokoto, Nigeria

The study was designed to determine the bacterial quality of local fried ground beef (Dambun nama) sold and consumed in Sokoto metropolis. Between January and December 2009, 216 samples of fried ground beef were collected and processed for bacterial isolations. Plate count agar, Violet Red bile lactose agar, RAPID E. coli agar and tellurite emulsion plates were used for the isolation of aerobic...