Cooking meat/poultry products

Fig. 1. Red meat and poultry production in the United States (1). Red meat is based on carcass weight, poultry is based on ready-to-cook weight, and 1991 production is preliminary data. (O) Veal, ( ) beef, (A) chicken, (A) pork, (D) lamb, and (B) turkey.

About 60 percent of the total fat consumed domestically is invisible, in meat, poultry, fish, dairy products, eggs, and prepared foods. The visible 40 percent is used primarily in the form of salad and in-home cooking oils, shortenings, and margarine. From 1965 to 1990, average domestic consumption of fat decreased from 50.7 to 32.5 kg per capita for men 19-50 years of age and 30.3 kg/yr to 23.4 kg/yr for... 

The majority of immunoassays for speciation are used to analyze raw, cooked, or otherwise processed meats from terrestrial, commercially raised livestock (beef, pork, poultry, sheep, horse, and deer). Early speciation tests worked only in raw, unprocessed samples. Over time, however, tests have been developed that can speciate cooked meats as well as highly processed products such as meat and bone meals. In this section we give a detailed explanation of the development and use of immunoassays specific to this area of speciation testing. 

Products and Uses Derived from the Ficus fig tree. Used in beer, cereals (pre-cooked), meat (raw cuts), poultry, and wine, for chillproofing of beer, coagulation of milk, as an enzyme, processing aid, and as a meat tenderizing agent. 

Potassium lactate, sodium lactate, and calcium lactate are the neutralized salts of LA. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation, and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavor enhancement in meat products. Sodium lactate is being produced in solution as well as dry. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters. Ready-to-eat meat and poultry products commonly contain sodium or potassium lactate to control Listeria monocytogenes. LA is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus. 

Meat pastes are delicately cooked meat products made primarily from meat and fat of calves and hogs and, often, from poultry (e. g. goose liver paste) or wild animal meat (hare, deer or boar). Unlike sausages, pastes contain quality meat and are free of slaughter scrapings or other inferior by-products. A portion of meat or the whole meat used is present as finely comminuted spreadable paste. 

Peas go well with most other food items such as cereal products, cheeses and other dairy products, fish and seafood, meats, poultry, and vegetables. They may be used in casseroles, salads, soups, stews, and vegetable side dishes. The number and types of pea dishes need be limited only by the imagination of the cook and the ingredients on hand. 

Eor fresh poultry, a potassium sorbate dip significantly reduces total viable bacteria and doubles the refrigerated shelf life of ice-packed broilers (133). In cooked, uncured, vacuum-packaged turkey and poultry stored at 4°C, 0.2—0.25 wt % potassium sorbate suppresses microbial growth for up to 10 days (134). Sorbic acid at 0.5% in a marinade mixture for chicken dmmmettes extends refrigerator shelf life (135). Country-cured hams sprayed with a 10 wt % potassium sorbate solution showed no mold growth for up to 30 days (136). A review of sorbate use in meat and fish products has been pubHshed (137). 

It appears, then, that there is a general, meaty aroma, common to cooked beef, pork, and lamb (and probably poultry), attributable to the pyrolysis of the mixture of low molecular weight nitrogenous and carbonyl compounds extracted from the lean meat by cold water. But the aromas of roast beef, roast pork, roast lamb, and roast chicken are unmistakably different. The chemical composition of the muscular fat deposits of these animals differ appreciably, and it is to these lipid components that we must look to account for the specific flavor differences. Heating the carefully separated fat alone does not give a meaty aroma at all, much less an animal-specific one. It is the subsequent reactions of pyrolysis products of nonlipid components that give the characteristic aromas and flavors of roasted meats (20). 

A study carried out in France revealed an intake values of 98 pg day-1 for Cr, 4.2 mg day-1 for Al, 27 pg day-1 for Cd, and 231 pg day-1 for Ni [21]. The Cr dietary intake was thus calculated to be 25 percent from the group of meat, eggs, and poultry, 20 percent from dairy products, and 20 percent from cereals and beverages [21]. Lead levels were high in meat cooked on a hot plate because of the release of this metal by the surface itself. The highest value of Pb in meat was found in raw sausages [8]. 

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