This study aimed to document the prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time-Use Survey. Respondents reported their main activities, in 10 minute slots, throughout one 24 hour period. Activities were coded into 30 pre-defined codes, including 'cooking, washing up'. Four measures of time spent cooking were calculated: any time spent cooking, 30...

The extraction of high quality DNA from processed meat can often represent the crucial step in an authentication process by PCR-based methods. In this study, the effect of three different domestic cooking methods (roasting, boiling, and microwave) on DNA isolated from two beef muscles has been investigated. The quality of extracted DNA was evaluated by amplifying target sequences from mitochond...

BACKGROUND Cooking has a great influence on meat tenderness, and we assumed that changes of tenderness in this process resulted from the liberation of actin and associated structural changes. Therefore, in this study, we investigated changes in the microstructure and tenderness when duck breast muscle were cooked to different internal endpoint temperatures (70, 80, 90, 95 °C) by three cooking r...