The objective of this study was to determine the effect of electron-beam irradiation on the oxidation of cholesterol in raw and cooked chicken meats with different packaging and storage times. Patties were prepared with skinless chicken breasts and legs. Half of the patties were used for raw meat study and the other half for cooked meat work. For cooked samples, patties were cooked in an electr...

Total number of 150 samples comprising of raw-vegetables and raw-meats were obtained from three different markets: Ose market, Ochanja market and Main-market all in Onitsha metropolis, Anambra State, Nigeria. These samples were analyzed bacteriologically for Listeria monocytogenes using a selective and differential media chromagar Listeria. Out of the total number of 150 samples studied, result...

A specific polymerase chain reaction (PCR) method was applied for identification of bovine (Bos taurus), ovine (Ovis aries) and caprine (Capra hircus) pure and binary mixtures of raw and heat-processed meats. These meats are used in food industry products and/or for direct consumption of consumers. The mitochondrial DNA was amplified as a template in a PCR reaction by use of specific primers re...

The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisole (BHA) were added to boneless, skinless ground chicken breast meat, and used for both raw and co...

The susceptibility of meats from different animal species (chicken breast [CB] and thigh [CT], pork [PL and beef [BL]) to lipid oxidation was studied. The amounts of TBARS in raw PL, CB, and CT did not change during a 7-d storage period. TBARS values of raw BL, however, significantly increased during 7-d storage because of high heme iron content, high lipoxygenase-like activities, and low 1,1-d...

UNLABELLED Raw and cooked beef and pork loins were irradiated at 0 or 5 kGy. The radiation-induced marker compounds, such as hydrocarbons, 2-alkylcyclobutanones (2-ACBs), and sulfur volatiles, were determined after 0 and 6 mo of frozen storage. Two hydrocarbons (8-heptadecene [C(17:1)] and 6,9-heptadecadiene [C(17:2)]) and two 2-ACBs (2-dodecylcyclobutanone [2-DCB] and 2-tetradecylcyclobutanone...

The effect of irradiation and packaging conditions on the formation of cholesterol oxidation products (COPs) as well as lipid oxidation products was determined in raw turkey leg, beef, and pork loin meat during 7 days of storage. Ground turkey leg, beef, and pork loin muscles were prepared as patties. The patties were individually packaged either in oxygen-permeable or impermeable bags, irradia...

a specific polymerase chain reaction (pcr) method was applied for identification of bovine (bos taurus), ovine (ovis aries) and caprine (capra hircus) pure and binary mixtures of raw and heat-processed meats. these meats are used in food industry products and/or for direct consumption of consumers. the mitochondrial dna was amplified as a template in a pcr reaction by use of specific primers re...