Meats cooked well-done by high temperature techniques produce mutagenic compounds such as heterocyclic amines (HCAs), but the amounts of these compounds vary by cooking techniques, temperature, time, and type of meat. We investigated the role of HCAs in the etiology of colorectal adenomas and the extent to which they may explain the previously observed risk for red meat and meat-cooking methods...

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potenti...

Tikk, K. 2007. The influence of feeding and aging on pork quality. Doctoral thesis. ISSN 1652-6880, ISBN 978-91-576-7390-9 The objective of the present thesis was to obtain a more basic understanding on how production factors such as feeding strategies and aging of the meat influence consumerrelated pork quality attributes. Especially, post mortem colour characteristics of fresh pork and flavou...

BACKGROUND Inorganic arsenic (iAs) causes cancer and possibly other adverse health outcomes. Arsenic-based drugs are permitted in poultry production; however, the contribution of chicken consumption to iAs intake is unknown. OBJECTIVES We sought to characterize the arsenic species profile in chicken meat and estimate bladder and lung cancer risk associated with consuming chicken produced with...

Meat tenderness is a concern today in the beef cattle industry, and it will become an even greater concern in the future. • Tenderness is a complex issue, and it is difficult to predict tenderness after cooking by examining raw beef or carcass beef. Unfortunately, tenderness must be evaluated at the carcass level to be a useful tool in the industry. • A star-shaped probe was attached to an Inst...

The authors are affiliated with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011-3150. Direct inquiries to Dr. D. U. Ahn. ABSTRACT Irradiation dose affected production of volatiles in vacuumand aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volat...

Nilgai antelope are a large bovid native to India that were introduced to North America and South Africa. Nilgai are free ranging in the United States and Mexico, and are commercially harvested for exotic meat markets. However, knowledge of nilgai meat characteristics is limited. The objectives of this research were to determine the impact of degree of doneness on nilgai steaks, and to determin...

This study analyzed the effects of salt reduction on microbiological composition and quality characteristics of deli-style turkey breast and roast beef. Turkey breast and roast beef were manufactured with salt concentrations of 1.0%, 1.5%, 2.0%, and 2.5% on a meat block basis in addition to sugar, phosphate, and water. Samples were cooked, chilled overnight, sliced, and packaged. On the day of ...

Two experiments were conducted to compare the effects of a 70:30 argon:carbon dioxide Modified Atmosphere Stun-Kill (MASK) system to both a low voltage (LV) and a high current (HC) electrical stunning and conventional killing system on broiler breast rigor development and meat quality. In Experiment 1, the effects on breast muscle pH and meat tenderness of the MASK system and the LV system were...

Cooking meats at high temperatures and for long duration produces heterocyclic amines and other mutagens. These meat-derived mutagenic compounds have been hypothesized to increase risk of colorectal neoplasia, but prospective data are unavailable. We examined the association between intakes of the heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5,-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phe...