the potential of extracts prepared from seeds of three citrus species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (bha), a synthetic antioxidant. the citrus seed extracts were separately applied at a rate of 1.5% of the weight of the meat. there was a negative co...

doi:10.4027/hfcc.2009 by Don Kramer, Heidi Herter, and Al Stoner Introduction The king, Tanner, and Dungeness crab fisheries are important parts of the Alaska seafood industry, and the snow crab fishery is increasing in importance. Crab is marketed fresh in several forms—live, whole cooked, cooked sections, and cooked picked meat (Fig. 1). Crabs deteriorate very rapidly after death, as a conseq...

Glycidyl fatty acid esters (GEs) are found in some refined edible oils. It is thought that GEs may be broken down by lipase and release glycidol which has been classified as a genotoxic and carcinogenic compound. GEs are formed during deodorization step in the oil refining process. The deodorizing temperature occurs at temperatures of about 200 to 250°C. The cooking temperature is also around 2...

Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIE L* values. In each trial, 20 light, 20 dark, and 30 random fillets (42-d-old birds and deboned at 6 to 8 h postmortem) were obtained from a commercial processing plant. On return to the laboratory, CIE L* a* b* (medial side), pH, and weigh...

Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated ...

BACKGROUND Some epidemiologic studies have described positive associations between prostate cancer risk and meat consumption, but underlying mechanisms have not been identified. Heterocyclic amines are mutagens formed during the cooking of meat. Well-done meat has been associated with increased risks of colorectal and breast cancers in humans. This study examined associations between prostate c...

A medium consisting of a complete acid hydrolysate of casein supplemented with cystine, tryptophan, growth accessory factors, glucose, and inorganic salts, has been developed for the cultivation of Clostridium septicum. Toxin equivalent to 400 to 700 L.D(50) per ml. has been obtained regularly in this medium. The principal factors found to affect the yield of toxin are:- (a) Phase of strain emp...

The interaction of plasma with liquid generates nitrogen species including nitrite (NO(-) 2). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in P...

BACKGROUND Current food safety issues are deleteriously reshaping the lifestyle of the population in the developing world. The globalization of food supply impacts patterns of foodborne disease outbreaks worldwide, and consumers are having increased concern about microbiological food safety. METHODS A total of 2305 samples including sauced meat, sausage, smoked meat, shrimp, sashimi and shell...

Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its c...