Chicken breasts, cooking

Lawlor J.B., Sheehan E.M., Delahunty P.A., Morrissey P.A. and Kerry J.P. (2003). Oxidative stability od cooked chicken breast burgers obtained from organic, free-range and conventional reared animals , International Journal of Poultry Science, 2, 398 -03. 

There is an additional protection against residues, because antibiotics in meat tend to be destroyed by cooking.. For example, Broquist and Kohler found that chicken breast muscle containing 12 parts per million of chlortetracycline had 0.14 parts per million after roasting at 230 C for 15 minutes and no detectable amounts after half an hour. The original level of 12 ppm was about 60 times as high as would be produced by 400 ppm in the animal feed, without a withdrawal period W. The UK Swann Committee reported that the only possible effect of residues on consumers arose from penicillin in milk from cows treated for udder infections in which the withdrawal time for the antibiotic had not been observed. Cases of skin rashes were reported from the consumption of such milk by sensitive patients. The Committee commented that "there are no known instances in which harmful effects in human beings have resulted from antibiotic residues in food other than milk" ( ) ... 

Klinger et al. (31) reported that extensive taste panel tests of chicken breast meat or leg meat irradiated to 3.7 kGy and cooked by boiling in water showed no loss in sensory quality immediately after treatment. The sensory quality of the irradiated chicken deteriorated during refrigerated storage over a period of 3 to 4 weeks. Irradiated chicken breast meat was acceptable for about three weeks however, quality of unirradiated chicken was retained for only about four days during chilled storage. 

Total heme pigments vary among species and muscles, with levels >140 ppm for cooked beef products (Pearson and Tauber, 1984). Carpenter and Clark (1995) used the acetone extraction method of Hornsey (1956) to determine heme iron content of various cooked meats. They reported heme iron levels of 21,9, 2.2, and 1.4 ppm for cooked beef round, pork picnic, pork loin, and chicken breast, respectively. Hemin (mol. wt. 652) is 8.54% iron. Thus, these meats contained 245, 105,25, and 16 ppm total heme, respectively (Carpenter and Clark, 1995). Ahn andMaurer (1989a) reported a value of 23 ppm total heme in cooked turkey breast. 

Acrolein has been identified in foods and food components such as raw cocoa beans, chocolate liquor, souring salted pork, fried potatoes and onions, raw and cooked turkey, and volatiles from cooked mackerel, white bread, raw chicken breast, ripe arctic bramble berries, heated animal fats and vegetable oils, and roasted coffee (Cantoni et al. 1969 EPA 1980, 1985 IARC 1985 Umano and Shibamoto 1987). Sufficient data are not available to establish the level of acrolein typically encountered in these foods. Trace levels of acrolein have been found in wine, whiskey, and lager beer (IARC 1985). Further information regarding the occurrence of acrolein in food and related products is provided by EPA (1980). 

Orlien et al. (2000) suggested that 500 MPa is a critical pressure for treatment of chicken breast muscle. Up to 500 MPa, no rancidity during chilled storage was observed and the product was similar to the untreated one. Pressure treatments at 600 and 700 MPa resulted in less oxidation, but at 800 MPa lipid oxidation enhanced to the same extent as the level induced by thermal treatment. Increased lipid oxidation was probably related to membrane damage. Wiggers et al. (2004) also demonstrated that high-pressure treatment at 400 or 600 MPa led to a substantial increase in secondary lipid oxidation products in cooked breast chicken when compared to the 200 MPa treatment and the control sample. Storage period also had a considerable influence on the formation of secondary lipid oxidation products, especially in the presence of O2 in the packs stored for 8 days. Hexanal, octanal, and nonanal were identified as products of lipid oxidation. 

This commonality in the radiolysis was established not only for cooked meats irradiated to high doses at -40°C, but also for raw meats irradiated to lower doses at 77 K [29]. The ESR spectra for raw pork, beef sirloin, and chicken breast (Figure 14) show the singlets associated with radicals formed by electron addition to the carbonyl groups, the yields of which linearly increased with dose. After annealing at -78°C, the spectral features changed to the predominant asymmetric doublet associated with the peptide backbone radical. Moreover, a direct comparison of spectra at -78°C for raw and roasted turkey breasts irradiated to 3.8 kGy showed no differences, indicating that native and denatured conformers of the protein respond radiolytically in similar ways [29]. 

Sasaki, K., Ishihara, K., Oyamada, C., Sato, A., Fukushi, A., Arakane, T., Motoyama, M., Yamazaki, M., and Mitsumoto, M. (2008). Effects of fucoxanthin addition to ground chicken breast meat on Upid and colour stability during chilled storage, before and after cooking. Asian-Aust. J. Anim. Sci. 21,1067-1072. 

PREPARE YOUR FILLINGS. (This step can be done in advance.) Wash and chop lettuce and tomatoes or other veggies. Cook or warm up some rice. Prepare whole beans seasoned with spicy sauces, or warm refried beans. Fry or saut ground beef, strips of chicken breast or steak, or fish such as tilapia or monkfish. Grate cheese. The key is to have all ingredients ready for stuffing when the tortillas are warm. 

Different parts of M oleifera, i.e., leaves, flowers, roots and fraits, have traditionally been used for dietary purposes (110). In India and Philippine, village people use the fresh leaves to prepare fat foods (38,110). Fresh leaves have been used by Indian inhabitants for the preparation of cow and buffalo ghee from butterfat (107). The leaves mixed with chicken soup are used by Philippine women to enhance breast milk production (4). The leaves are also eaten commonly as a food by infants and children in Sonth India (28). The tree leaves are eaten as greens in salads and in vegetable curries in Malaysia and the Indian sub-continent (15,39). In Nigeria, M. oleifera leaves are eaten as cooked vegetables (28). 

Inclusion of oregano oil at 0.005% and 0.01% in chicken diets for 38 days resulted in a signi cant antioxidant effect in raw and cooked breast and thigh muscle stored up to 9 days in refrigerator (Botsoglou et al., 2002b). 

Remove the chicken and allow it to cool slighdy. Remove all the breast meat and set aside. Return the carcass to the pot and continue to simmer, uncovered, for 2 to 3 hours (you can cook it for less time, but this makes a richer stock). 

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