Cooked meat

Toasted partially defatted cooked cottonseed flour—This product is prepared by delinting and decorticating food-quaUty cottonseed. The meats are screened, aspirated, and roUed moisture is adjusted, the meats heated, and the oil expressed the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light to dark brown. 

Free glutamates exist in certain cheeses (such as parmesan), in tomato products, and in soy sauce. These products are often used to enhance the flavor of meat dishes. Proteins can be hydrolyzed by heat, releasing free glutamates. Cooked meats, especially grilled meats, get some of their taste from free glutamates. 

A number of trace elements were analyzed in food and in bone mineral. Trace element levels in foods varied considerably in some cases between raw and eooked foods. Most notably, iron was absorbed from the cooking pot and from water, particularly in foods such as barley and beef. Strontium values, which are higher in raw vegetables than in uncooked beef, homogenized in the stew such that cooked meat and vegetables, were indistinguishable. 

Experimental and epidemiologic evidence suggests an association between breast cancer and the Western diet (high in calories, fat, and cooked meats). Obesity in postmenopausal... 

Arnino-( l,6-di me thy I furo[3,2-< ])imidazo[4,5-Z pyridine (IFP), 496, is a known mutagen found in some cooked meats. It has been shown that IFP can be produced by heating of glutamine, creatine, and glucose <2000JFA1721>. 

Ledward D A (1991), Colour of raw and cooked meat , in Johnston D E, Knoght M K and Ledward D A, The Chemistry of Muscle-based Foods, Royal Society of Chemistry, Cambridge, 128-144. 

Smiddy M.A., Papkovsky D.B., Kerry J.P., Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats, Food Research International 2002 35 571-575. 

The butcher was asked to stop selling cooked meat products the morning after the outbreak was discovered. 

Packing of wine, water, fruit juices, tomato puree ( bag in box ) Packing of fertilizers and herbicides Packing for cooked meat... 

Denaturation of hemoproteins in cooked meats leads to liberation of the heme and oxidation of the porphyrin ring. Nonheme iron is less available nutritionally than heme iron and affects lipid oxidation more. In methemoglo-bin and metmyoglobin solutions heated for one hour at 78°C and 100°C the degradation of heme was about 22 to 26%, while after two hours at 120°C it increased to about 85 to 95% (Oellingrath, 1988). In meat cookery, however, such severe conditions do not apply. 

The second group of mutagenic and carcinogenic HAs comprises compounds that are formed at lower temperature and have been found in cooked meat and fish dishes, gravies, pan residues, broiled and fried beef, and... 

The symmetrical compounds (17, R = R = R ) are formed from an aldehyde and ammonium sulfide (2,29,35) or hydrogen sulfide and ammonia (33), Thialdine (17, R - R - R = Me) is an important aroma compound found in the volatiles of beef broth (48), pressure-cooked meat (49), and fried chicken (50), It is also obtained from acetaldehyde (2,29,37) or from B-mercaptoacetaldehyde and ammonium sulfide (37), In our experiments, it was synthesized as a white powder from a reaction of acetaldehyde with ammonium sulfide in 60% yield. 

EFFECT OF STORAGE ON THE GENERATION AND LOSS OF FLAVOR NOTES AND PRODUCTS OF LIPID OXIDATION IN COOKED MEATS ... 

Another processing procediue that could involve supercritical fluid extraction with CO2 is the preparation of flavor concentrates from meat lipids for use in mixtures of other natural precursors for the preparation of tynthetic meat flavor additives that serve bofii as antioxidants that prevent warmed-over flavor (WOF) in cooked meat diuing storage and enhance the flavor of the natural products. 

WOF is a problem associated with the use of precooked meat products such as roasts and steaks. The term WOF was first used by Tims and Watts (2) to describe the rapid development of oxidized flavors in refiigerated cooked meats. Published evidence indicates that the predominant oxidation catalyst is iron from ntyoglobin and hemoglobin, which becomes available following heat denaturation of the protein moiety of these complexes. The oxidation of the lipids results in the formation of low molecular weight components such as aldehydes, adds, ketones and hydrocarbons which may contribute to undesirable flavor. 

While the above reactions are responsible for meaty flavors, animal fat plays an important role in the formation of the characteristic spedes flavor of cooked meat (14). More than 100 compounds have been identified in heated beef fat, including aldehydes, n-alkanes,n-alkenes, fatty adds, ketones, lactones and heterocyclics (15-18). Of these compounds, the lactones, metltyl ketones and free fatty adds appear to be the most important for desirable meat flavor. 

Ammonium sulfide, reaction with aldehydes with and without acetoin, 36-54 Animal fat, role in flavor of cook meat, 118... 

Flavor notes and products of lipid oxidation in cooked meats, 85,86/ Flavor peptides convenient synthesis, 149-156 enzymatic synthesis, 151,154-156 protein recombination synthetic method, 149... 

Oxazoles have been found in relatively few cooked foods, although over 30 have been reported in coffee and cocoa, and 9 in cooked meat. Oxazolines have been found in cooked meat and roast peanuts, but not to any extent in other foods. 2,4,5-Trimethyl-3-oxazoline has been regularly detected in cooked meat [26], and when it was first identified in boiled beef [27] it was thought that the compound possessed the characteristic meat aroma however, on synthesis it was shown to have a woody, musty, green flavour with a threshold value of 1 mg/kg [28]. Other 3-oxazolines have nutty, sweet or vegetable-like aromas and the oxazoles also appear to be green and vegetable-like [28]. The contribution of these compounds to the overall aroma of heated foods is probably not as important as the closely related thiazoles and thiazolines. 

The routes involved in the formation of the various furan sulphides and disulphides involve the interaction of hydrogen sulphide with dicarbonyls, furanones and furfurals. Possible pathways are shown in Scheme 12.8. Furanthiols have been found in heated model systems containing hydrogen sulphide or cysteine with pentoses [56-58]. 2-Methyl-3-furanthiol has also been found as a major product in the reaction of 4-hydroxy-5-methyl-3(2H)-furanone with hydrogen sulphide or cysteine [21, 59]. This furanone is formed in the Maillard reaction of pentoses alternatively it has been suggested that it may be produced by the dephosphorylation and dehydration of ribose phosphate, and that this may be a route to its formation in cooked meat [21, 60]. 

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