carcass yield is important economical parameters for producers and contributors of meat science. in the present study, carcass yield and also the weight losses resulted post mortem until consumption were investigated. the mean values of cold carcass and hot carcass weight were 15.63 and 15.33, the mean value of cooling loss was 1.87% and average value of hot and cold efficiency were 41.44% and ...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a simil...

carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. the aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°c. sweet corn was also provided in a simil...

Summa y and Cmlusions The losses of nutrients in the cooking and plate waste of milk, eggs, fish and meat and the losses in the storage and preparation of vegctables have been studied. Records are presented also of waste in school and other canteens. Scrambling is the most wasteful method of cooking eggs. Thermostatically controlled panv would reduce the waste in cooking eggs. The filleting of ...

This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and DBabiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Pr...

To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...