The antioxidant’s ability of mushroom extract (prepared from edible mushroom -Pleurotus) to stabilize color of uncooked andcooked burger was evaluated in comparison to certain types of antioxidants (α-TOC / BHA ). The result showed that the lipid oxidation and color shelf life of uncooked and cooked burger upon addition of 2, 5 and 8 ml of mushroom extract (ME) per 100 g of meat, caused a prolo...

Pospiech M., Tremlová B., Renčová E., Randulová Z., Řezáčová Lukášková Z., Pokorná J. (2011): Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products. Czech J. Food Sci., 29: 471–479. This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods...

To study the effect of processing on polybrominated biphenyl (PBB) levels, milk from four dairy herds containing less than 0.3 ppm (fat basis) of physiologically incorporated PBBs was presented individually into cream, skim milk, butter, and stirred curd cheese. Pasteurized and freeze-dried whole milk, skim milk, and cream, spray-dried whole milk and skim milk, and condensed whole milk were als...

Processed and red meat consumption is associated with the risk of colorectal cancer. Meta-analyses have suggested that the risk associated with processed meat is higher. Most processed meats are cured and cooked, which leads to formation of free nitrosyl heme. We speculated that free nitrosyl heme is more toxic than native myoglobin. The promoting effect of a freeze-dried, cooked, cured ham die...

Lipid oxidation, color, and volatiles of double-packaged pork loins with various oleoresin or oleoresin-tocopherol combinations were determined to establish the best oleoresin-tocopherol conditions that can improve the quality of irradiated raw and cooked pork loins. Rosemary and α-tocopherol combination at 0.05% and 0.02% of meat weight, respectively, showed the most potent antioxidant effects...

Abstract The kinetics of heat-induced color changes in beef meat was determined and implemented a numerical model for double-sided pan cooking steak. CIELab space used to obtain the lightness (coordinate $$L^*$$ L ∗ ) reddish tone $$a^*$$ a cooked meat....

Dental Faculty University of Malaya Kuala Lumpur, Malaysia possible faecal-oral pathway of spread to man. Infection is also frequently produced by contact with previously contaminated soil, land snails, earthworms, fleas and cock? It is also possible to produce a clinical disease through consumption of raw or incompletely cooked meat." Transplacental infection can also occur if the mother acqui...