Meat cooking effect

Sodium nitrite is very effective in preventing WOF (Igene et al., 1979 MacDonald et al., 1980a). Igene et al. (1979) washed fresh meat to remove pigments, then cooked the meat with or without the pigment fraction, and with or without 156 ppm sodium nitrite. WOF was much less pronounced, and TBA values were lower, in beef or chicken meat cooked with nitrite (Table 2). 

PolycycHc aromatic hydrocarbons such as benzo(a)pyrene (which is present in cigarette smoke and meat cooked over charcoal), dioxin, many drugs, and substances found in plants hke St John s wort all induce the enzymes involved in the detoxication of drugs and other chemicals. The effect of this induction can be seen as an increase in the metabohsm of a drug, which therefore increases the ehmination. However, it can also increase the toxicity of a drug. This is the case with paracetamol, whose toxicity is increased in chronic alcohoHcs and in people taking certain other drugs (see pp. 54-5). 

A-nitrosamines in various cured meat products Effect of cooking and recent trends J. Agr. Food Chem. 27... 

Microwave Cooking Pads. A simple and effective method of reducing fat in meat products involves the use of microwavable heating pads. 

Green tea Tea catechins (300 ppm is typically required) Raw minced beef, pork, poultry and fish Cooked red meat, poultry and fish Frozen chicken meat Effect up to four times that of a-tocopherol Inhibits pro-oxidative effect of added NaCl Protection of a-tocopherol in muscles when added to chicken feed Tang et al., 2001c Tang et al., 2001b Tang et al., 2002... 

TANG s, KERRY J p, SHEEHAN D, BUCKLEY D J and MORRISSEY p A (2001b) Autioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation, Food Res Int, 34, 651-7. 

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. 

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" ( ) ... 

Antioxidant-Treated Beef Patties. The effect of several primary antioxidants, PG, TBHQ, Tenox 20 (which contains TBHQ and citric acid) and Tenox 4A (which contains BHA and BHT) were also evaluated by instrumental, chemical and sensory methods for their effectiveness in raw/stored and cooked/stored beef, see Tables 1-4. These particular antioxidants were chosen based on their antioxidant effects on MFD as determined previously (14) and because of their GRAS status. Experimental samples were prepared similarly to those of the 0-and 2-day controls, except the antioxidants, either dissolved or suspended in water, were mixed into the raw ground meat. 

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

Homstein and Crowe 18) and others (79-27) suggested that, while the fat portion of muscle foods from different species contributes to the unique flavor that characterizes the meat from these species, the lean portion of meat contributes to the basic meaty flavor thought to be identical in beef, pork, and lamb. The major differences in flavor between pork and lamb result from differences in a number of short chain unsaturated fatty acids that are not present in beef. Even though more than 600 volatile compounds have been identified from cooked beef, not one single compound has been identified to date that can be attributed to the aroma of "cooked beef." Therefore, a thorough understanding of the effect of storage on beef flavor and on lipid volatile production would be helpful to maintain or expand that portion of the beef market. 

Lee et al. (1978) investigated the possibility that sulfhydryl groups were required in the formation of the clostridial inhibitor in cured meats. Sulfhydryl groups of meat proteins were blocked by treatment with silver lactate, then the samples were cooked with sodium nitrite before inoculation with C. botuli num spores. Botulinal growth as measured by gas and toxin production was similar to controls without silver lactate treatment. They thus concluded that sulfhydryl groups were not required for the antibotulinal effects of nitrite in cured meats. 

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