BACKGROUND The association between meat consumption and prostate cancer remains unclear, perhaps reflecting heterogeneity in the types of tumors studied and the method of meat preparation--which can impact the production of carcinogens. METHODS We address both issues in this case-control study focused on aggressive prostate cancer (470 cases and 512 controls), where men reported not only thei...

Halal butchers' premises were investigated as they had not been represented in a recent study of butchery products and butchers' premises conducted by the Local Authorities Coordinating Body on Food and Trading Standards and the PHLS. This study examined 183 raw prepared meats and 212 environmental samples from 105 halal butcher premises. Only raw meats were prepared on 97 of the premises visit...

seed coat crude extracts of white-coloured ita-256, white and brown-coloured tvs-716, deep brown-coloured it-90k and light brown-coloured ife brown cowpea varieties were analyzed for the presence and amount of total phenol, tannin and flavonoid content. crude extracts of the cowpea varieties were analyzed for antioxidant activity using the thiobarbituric acid (tba) assay. the seed coat extracts...

Seed coat crude extracts of white-coloured ITA-256, white and brown-coloured TVS-716, deep brown-coloured IT-90K and light brown-coloured Ife brown cowpea varieties were analyzed for the presence and amount of total phenol, tannin and flavonoid content. Crude extracts of the cowpea varieties were analyzed for antioxidant activity using the Thiobarbituric Acid (TBA) assay. The seed coat extracts...

To determine the optimum meat mixture combination, the effects of different meat sources on physical, chemical, and sensory properties of cooked or stored meat patties were investigated using a response surface methodology mixture design. Meat patties were prepared using chicken, turkey, beef, and beef back fat. They were divided 2 groups, with 1 group cooked and 1 group stored. The first part ...

The Malthus Microbiological Growth Analyser has proved to be sensitive in detecting conductivity changes due to anaerobic metabolism in a number of widely used blood culture media. Freshly prepared cooked meat media and Thiol medium yielded the greatest gross conductivity changes, and were more sensitive of anaerobic metabolism than other media. Failure of the instrument to detect anaerobic met...

In the organic food industry, no chemical additives can be used to prevent microbial spoilage. As a consequence, the essential oils (EOs) obtained from organic aromatic herbs and spices are gaining interest for their potential as preservatives. The organic Thymus zygis, Thymus mastichina, Thymus capitatus and Thymus vulgaris EOs, which are common in Spain and widely used in the meat industry, c...

s of papers 65 refrigerated storage and after cooking compared with the nonirradiated control. Irradiated aerobically packaged meat accelerated lipid oxidation and aldehydes production at 10 d and after cooking. Gallate+tocopherol with double packaging was the most effective in reducing the red color of irradiated raw and cooked meat. Sulfur volatiles were evaporated during the aerobic period o...

The antioxidant effect of far infrared–treated rice hull (FRH) extracts in irradiated turkey breast meat was compared with that of sesamol and rosemary oleoresin. The FRH extracts significantly decreased thiobarbituric acid-reactive substances values and volatile aldehydes (hexanal, pentanal, and propanal) and was effective in reducing the production of dimethyl disulfide responsible for irradi...