Cooked production

Juiciness. Juiciness of pork is associated with the amount of moisture present in the cooked product and the amount of IMF. Increase in ultimate pH of the pork is associated with increased moisture retention in the heated product. In contrast, low pH after slaughter, which gives rise to PSE pork, is closely related to low moisture content of cooked pork. Also the distribution... 

Water in Oven Cooked Products. In oven baked products the inside of the product is not going to reach boiling point, indeed one of the simplest ways of obtaining a well-controlled temperature is to rely on holding a liquid at its boiling point. However, in a baked product, as the temperature rises the vapour pressure of the water rises, causing water to be lost by evaporation. 

In subsequent studies to determine the most appropriate water level for hydrating cowpea meal produced from the 1.0 mm screen, sufficient water was added to the meal to adjust the moisture content to 56, 58, or 60% (H). Preliminary studies had shown that a 54% water level produced a batter that was too thick for whipping, dispensing, and frying, and a 62% water level was too thin. Traditional paste made from soaked peas contains about 61% water and has a viscosity value after whipping of about 302 poise. By comparison, the viscosity of paste made from hydrated cowpea meal was 578 poise at the 56% water level, 441 poise at the 58% water level, and 333 poise at the 60% level. The 60% water level produced paste with flow properties and a cooked product with physical characteristics more like the traditional product than the other water levels. 

Sensory attributes of akara made from the 1 mm screen flour hydrated to a 60% moisture content before cooking were acceptable when compared to traditional akara (H). A major difference in akara prepared from hydrated meal and that prepared from traditional paste is in the fat content of the cooked product. On a dry weight basis, traditional akara contains about 38% fat whereas akara made from meal hydrated to a 60% moisture content contains 29% fat. A frequent comment made by sensory panelists is that akara made from meal has a drier texture and mouthfeel than traditional akara. 

The finished cooked product must contain at least 17% protein. 

The dry matter of a potato is the major determinant of texture of the raw or cooked product (Thygesen et al., 2001) and texture, in turn, is the most important of the sensory attributes that contribute to favorable mouthfeel and consumer acceptance (Tam et al., 1992). 

When appraising these techniques for freshness determination, there is clear evidence that sdAough many of the methods are accurate, they frequently require uncooked grossly spoiled products and trained personnel for valid results. Another inconvenience is the inability to perform these tests outside of a laboratory setting. Many of the analyses take 1-2 d to obtain results. The seafood industry would benefit from a method that was rapid, sensitive during early stages of spoilage, simple to perform, and useful with both raw and cooked products. 

Unsaturated fatty acids also seem to undergo oxidative breakdown during cooking. The volatile compounds found in cooked products are generally the same as in the raw product. Frequently there are, however, quantitative differences between the cooked and the raw product. Flowever, not much is known about the thermal fatty acid breakdown, but possibly it involves decomposition of already formed hydroperoxides in the raw product and/or oxidation of already formed volatile compounds. For example, l-octen-3-ol occurs in raw cut mushroom, whereas l-octen-3-one cannot be detected. On the other hand, l-octen-3-one is found in relatively large amounts in cooked mushroom [26]. 

The addition of the ESEM technology allowed the authors to describe in detail the structural configuration of baked cereal products as well as follow the cooking process which resulted in under, optimum and over cooked product Similar advantages could be expected by the application of ESEM technology in a wide range of food products. 

Qu, D., and Wang, S. S. (1991b). Properties of gelatinized and melted starch and their separation from extrusion-cooked product. IFT Annual Meeting, Chicago, IL, Abstract 42. 

The world s cotton farmers produce around 34 million tonnes of cottonseed annually in addition to the fibre. Cottonseed is used as an animal feed and, in the form of cottonseed oil, as a common cooking product accounting for approximately 8% of the world s vegetable oil consumption. Data compiled by FAO/WHO show the potential for pesticides to contaminate both refined cottonseed oil and cottonseed derivatives fed to animals. 

It is important to note that pressure cookers are designed to cook foods under pressure, and they are safe when they are used for cooking products. However, when they are used as pressure-fryers, small amounts of oil come in contact with the gasket and damage it. It evenmally can melt the gasket, causing a burst of hot oU out of the pan. This can injure people or can even cause a fire. Therefore, pressure cookers are not recommended for pressure frying. 

Frying process is the quickest way to dehydrate foods and make the product palatable. Fried food has better product appeal than baked or cooked products because of the unique traits of fried products, as fisted below ... 

Polyphosphates improve the sensory quality of many food products. They prevent the separation of butter fat and aqueous phases in evaporated milk, and the formation of gel in concentrated milk sterilized by high-temperature short-time (HTST). They also stabilize the fat emulsion in processed cheese by disrupting the casein micelles and thus enhance the hydrophobic interactions between lipids and casein. Polyphosphates are also used in meat processing for increasing the WHC and improving the texture of many cooked products. The mechanisms involved in different applications depend on the properties of the phosphates and the commodities, as well as the parameters of processing. 

Carballo et al. (1996) indicated that high-pressure treatment of finely comminuted bovine meat resulted in formation of gels with smooth cohesive texture and high water retention. Ayo et al. (2005) observed that textural properties of meat batters with walnuts were not affected by high-pressure processing. However, hardness, cohesiveness, springiness, and chewiness of the cooked products were reduced by the addition of walnut. 

The amount of sugar actually incorporated in most cured meats is probably too low to impart a definitely sweet taste to the product, but it may serve to soften the brashness of the salt (16, 17). Bacon represents an exception, as the cooked product contains a higher percentage of sugar, which imparts a sweet taste. When hams and pork butts were cured with and without sugar and subjected to taste panel tests (1, 10, 2U), the results indicated that sugar is not a dominant factor in the flavor of these products. Additional, more critical tests are needed to determine definitely what part, if any, the sugars play in development of the flavor of cured meats. 

The effects of variation in meat oonposition on mutagenicity of cooked product were examined in reconstituted beef patties. Patties of variable water and fat content were prepared fron freeze-dried meat. Appropriate amounts of distilled water were added back to the meat for the variable-water-content experiment. Defatted meat was prepared by petroleum ether extraction of freeze-dried material in a Soxhlet apparatus. Petroleum ether was removed m vacuo and the remaining oil was used to reconstitute the meat sanples/ vhich were also reconstituted to their original water content. Reconstituted meat samples had the coitpositions indicated in Figures 4 and 5. 

Products and Uses Derived from the seed of the plant. Used in leather dressing, soap stock, base for cosmetics, nail polish remover, waterproofing products, dietary supplement, candy (hard and soft chocolate), salad dressings, margarine, mayonnaise, deep-frying oil, lards, and cooking oils. Acts as a lubricant in cosmetic and cooking products. 

---