The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduc...

OBJECTIVE To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. DESIGN Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed i...

INTRODUCTION Cooking programs have been used to promote healthful eating among people of all ages. This review assesses the evidence on childhood cooking programs and their association with changes in food-related preferences, attitudes, and behaviors of school-aged children. METHODS We systematically searched PubMed, Ovid-Medline, and CINAHL (Cumulative Index to Nursing and Allied Health Lit...

This study was conducted at the Kumasi Abattoir Company Limited (K.A.C.L) in Ghana to assess the effect of pre-slaughter handling on welfare and meat quality of cattle. Behaviour measurements were done on 200 cattle pre-slaughter and the methods by which the cattle were handled were recorded to evaluate the effect of pre-slaughter handling on their welfare. Ultimate pH24 and percent cooking los...

introduction: frying is one of the most popular cooking methods. however, harmful substances are created during the frying process, with the stability of oil negatively affected. this study evaluates the stability of fatty acid content of several cooking and frying oils available on the iranian market during the process of frying. materials and methods: samples from 5 different frying oils and ...

Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framewor...