Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A hig...

Previous epidemiologic studies have suggested that intake of red meat may be associated with increased risk of prostate cancer. Few studies, however, have examined these associations by race. We examined intake of red meat, processed meat, and poultry in relation to incident prostate cancer among Black and White men in the Cancer Prevention Study II Nutrition Cohort. Participants in the study c...

To study the effect of pH on dietary fiber components of vegetables, beans, cauliflower, potatoes, peas and corn were cooked in buffers of pH 2, 4, 6, and 10. Water-soluble pectin and hemicellulose, water-insoluble pectin and hemicellulose, cellulose and lignin were quantitated in raw, cooked vegetables and cooking medium. Tenderness and pH of raw and cooked vegetables were determined. Texture ...

Heterocyclic amines (HCAs) are known mutagens and animal carcinogens produced in meats cooked at high temperature. As pork is the second most frequently consumed meat in the United States, five predominant HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4...

Glycosylated ascorbic acids were synthesized by using the transglycosylation activity of Bacillus stearothermophilus maltogenic amylase with maltotriose to show effective antioxidative activity with enhanced oxidative stability. The modified ascorbic acids comprised mono- and di-glycosyl transfer products with an alpha-(1,6)-glycosidic linkage. The antioxidative effects of the glycosyl derivati...

Meat produced by sheep of various ages has a distinctive, species-specific aroma and flavor profile that some consumers find objectionable, particularly when some of the characteristic flavor notes are overly intense. Because these flavor notes intensify as animals become older, the term “mutton flavor” is commonly used to describe the strong, objectionable flavor that can be present in ovine m...

During the ageing period, meat organoleptic properties change, in particular tenderness due to proteolytic and derivative processes. The aim of this study was to evaluate the development of this qualitative parameter in beef during the first 10 days post-mortem in two different muscles (longissimus thoracis -LT and semitendinosusST) of 8 young bulls. Shear force in cooked meat was higher in ST ...

In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied. Four sausage formulations were prepared. In formulations 1 and 2, the target sodium content was 0.55 g Na/100 g, and in recip...

The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various strategies have been evaluated to minimize this off-flavor development, including vacuum and modified atmosphere packaging, feeding antioxidants to animals, and use of antioxidants in the final product. A natural protein-sugar reaction cal...

The effect of temperature, concentration of dissolved CO2 and water activity on the growth of Lactobacillus sake was investigated by developing predictive models for the lag phase and the maximum specific growth rate of this specific spoilage organism for gas-packed cooked meat products. Two types of predictive model were compared: an extended Ratkowsky model and a response surface model. In ge...