Meat cooking methods

Meat, meat cooking methods and preservahon, and risk for colorectal adenoma. Cancer Res., 65, 8034-8041. 

As described in MacLeod and Coppock (20) subtleties in flavor do exist even between samples of the same meat cooked in different conventional ways, e.g., boiled versus roasted. The present method is a good route to screening many compounds in these samples also by FID or GC/Mass Spec after various treatments such as the use of preservative antioxidants. 

K. Skog, A. Eneroth, and M. Svanberg, Effect of different cooking methods on the formation of food mutagens in meat, Int. J. Food Sci. Technol., 2003, 38, 313-323. 

Example 3. Butler et al. (2003) conducted a population-based case-control study that evaluated levels of HCAs, meat intake according to doneness and cooking method, and the risk of colon cancer. The study population consisted of participants selected from 33 counties in North Carolina who were part of the North Carolina Colon Cancer Study. Cases included 274 blacks and 346 whites, between the ages of 40 and 84 with invasive adenocarcinoma of the colon diagnosed from 1996 to 2000. Controls, 426 blacks and 611 whites, were randomly selected from the North Carolina Division of Motor Vehicles (under 65) and the Center for Medicare and Medicaid services (over 65). Exposure was assessed using a food-frequency questionnaire. Meat intake frequency data, cooking method, and level of doneness was used to estimate exposure values for three specific HCAs. (Results of this study are discussed in Section 26.2.2b.). Source Butler et al. (2003). 

In 1986, a review of the analysis of meat volatiles by Shahidi and colleagues (10) listed 995 compounds that have been found in meat. Mechanistic studies that have combined various amino acids and sugars have predicted the presence of even more compounds that have yet to be observed (77). The formation of flavor-producing compounds results from the complex interaction of numerous precursors and treatments. Some factors involved in beef flavor production are diet, postmortem aging, storage time and temperature, and cooking method. Additionally, it has recently been shown by Block et al. (72, 13) and others (74) that the method used to analyze flavor compounds may, in the process, create new flavor compounds. 

Cooked meat contains a large number of furan and thiophene compounds that constitute part of the flavor and aroma. (1-3) The composition of these compounds varies with the cooking method and water contents in the meat Two representative compounds, 2-n-butylthiophene (BT) and 2-n-heptylfuran (HF) (Fig. 1), have been found to induce increased activity of a major detoxification enzyme system called glutathione S-transferase (GST). Chemicals that induce increased activity of GST are often inhibitors of chemical-induced tumorigenesis in laboratory animals. In this study, the inhibitory effects of BT and HF on chemically induced preneoplastic and neoplastic changes were examined. 

MEAT COOKING—Every grade and cut of meat can be made tender and palatable provided it is cooked by the proper method. Also, it is important that meat be cooked... 

Separation of aromatic amines by HPLC is presently a common practice for the analysis of these substances in water, avoiding the need for pre-derivatisation and the risk of thermal degradation in Gas Chromatography. HPLC is often used for direct analysis of aromatic amines. As example, Melo et al. (2008) have analysed by HPLC the presence of heterocyclic aromatic amines in Portuguese bovine meat dishes prepared by three different cooking methods. Other examples are given in Table 7.2. 

Few researchers have examined the effects of different cooking methods on the aroma of cooked meat. MacLeod and Coppock [14] compared the aromas of boiled and roasted beef using SDE. They suggested that carbonyl compounds, sulfides, pyrroles, and pyridines were associated with roasted aroma, whereas benzenoids and furans may be associated with the desirable qualities of well-cooked boiled beef In the experiment we describe here, headspace adsorption on Tenax TA was used to compare the aroma profiles of pressure-cooked and grilled lamb muscle. 

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

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. 

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... 

While these methods can provide useful information for determining the functional performance of Ingredients used in food, the criteria for quality must be established on the final product thus, dough must be baked into bread and meat analogues cooked and these foods subjected to organoleptic evaluation for texture. 

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