Heterocyclic Aromatic Amines (HAAs) are described as genotoxic carcinogens associated with important types of human cancer in meat-eating populations, such as cancer of breast, colon or pancreas. These compounds are formed in cooked meats through pyrolysis reactions of different amino acids in the presence or absence of creatin(in)e and sugars. They can be divided in two classes, aminoimidazole...

Sweet basil (Ocimum basilicum) is a popular herb for flavouring and has fresh taste. Besides being used spices, sweet also commonly as medicine because it nutritional content. The purpose of this study was to determine the effect marination using at different concentrations on physical quality local chicken meat. This completely randomized design with 4 treatments 5 replications. had several ba...

in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at...

The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular sp...

This article presents the results of research to determine main technical and economic indicators a new installation we have created for marinating cocoons with help solar radiation energy. The possibility both on sunny cloudy days has been proven through direct indirect use energy radiation. performance installation, temperature inside drying chamber time complete were determined. On basis dat...

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of sa...

Chuck is the biggest and one of the tougher cut of beef carcass. By improving the tenderness of chuck meat it can have a higher value to the consumer. The study was conducted to know the efficacy of tasty kit (containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid) as a meat preservation and tenderization technique during freezing. Beef chucks from four native bulls ...