Precooked meat

Lipid hydroperoxides are either formed in an autocatalytic process initiated by hydroxyl radicals or they are formed photochemically. Lipid hydroperoxides, known as the primary lipid oxidation products, are tasteless and odourless, but may be cleaved into the so-called secondary lipid oxidation products by heat or by metal ion catalysis. This transformation of hydroperoxides to secondary lipid oxidation products can thus be seen during chill storage of pork (Nielsen et al, 1997). The secondary lipid oxidation products, like hexanal from linoleic acid, are volatile and provide precooked meats, dried milk products and used frying oil with characteristic off-flavours (Shahidi and Pegg, 1994). They may further react with proteins forming fluorescent protein derivatives derived from initially formed Schiff bases (Tappel, 1956). 

Precooked beef products, often referred to as "convenience" and "institutional" foods, comprise 35% of all the beef sold and consumed in America today this represents almost 10 billion in consumer expenditures on meat. Therefore, a thorough understanding of the flavor of beef and what factors affect the flavor would be critical to continued sales in this large market. 

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. 

M. Dagerskog, B. Karlstrom, and N. Bengtsson, Influence of degree of precooking on quality of frozen sliced beef and patties, Proc. Europ. Mtg Meat Res. Workers, Malmo, 1976, 22, J1 1-J1 7, via Food Sci. Technol. Abstr., 1977, 9, 6S1022. 

Bromelain The purified proteolytic substance derived from the pineapples Ananas comosus and Ananas bracteatus L. (Fam. Bromeliaceae). Produced as a white to light tan, amorphous powder soluble in water (the solution is usually colorless to light yellow and somewhat opalescent), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle bromelain. Typical applications used in the chillproofing of beer, in the tenderizing of meat, in the preparation of precooked cereals, in the production of protein hydrolysates, and in baking. 

Thermal treatment of meat products ensures microbial destruction of microorganisms but also the denaturation of structural proteins, forming a gelled structure, and the inactivation of many endogenous enzymes (see Figure 21.3 above). In precooked products, characteristic color and flavor of the product are also developed during heating. Thermal treatment can be performed in forced convection ovens, both in... 

Restaurants, fast food restaurants, and the food services use a wide range of precooked or par-fried products. This includes products such as (1) French fries and (2) batter-coated and par-fried fish, chicken, meat patties, cheese sticks, vegetables, and so on. These products are taken out of the freezers and placed directly in the bed of hot oil in a fryer without thawing. 

Products and Uses Utilized in beer, bread, cereals (precooked), meat (raw cuts), poultry, and wine. For chillproofing of beer, milk-clotting enzyme, meat tenderizing, cereals (preparation of precooked), and tissue softening agent. Derived from pineapple juice. 

Webb, R.W., Marion, W.W. and Hayse, P.L. (1972) Effect of tocopherol supplementation on the quality of precooked and mechanically deboned turkey meat. /. Food Sci. 37, 853-856. 

Sauces serve the function of adding lubrication and flavor to some item of the meal typically lacking in these attributes such as meat, potatoes, pasta, or rice. They are based either on meats (e.g., gravies) or vegetables (e.g., tomato sauce). At one time, there was little need for meat sauces for they were a byproduct of meat preparation. Today the meat portion is often precooked, and thus there is little opportunity to prepare gravy. In other cases, the use of a prepared sauce is a time saver both at home and in commercial operations. 

Nunez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S. and Keeton, J.T. (2008b). Antioxidant properties of plmn concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Science, 80,997-1004. 

The Cray- and crawfishes are marketed fresh live, raw or cooked, and canned in differet forms meat, butter (precooked meat mixed with hutter), soup and soup powders, soup extracts (these are crawfish hutter, spiced, salted and blended with flour) and crayfish bisque (French puree or thick soup of crayfish and lobsters). 

The use of dry beans for food is dependent upon the seed size, shape, color, and flavor characteristics, and is often associated with particular social or ethnic groups, Popular uses include soups, mixed-bean salads, pork and beans, beans boiled with meat or other vegetables or cereals, baked beans, precooked beans and powder and, in the Peruvian Andes, parched or roasted beans. 

Three commonly used extraction techniques for the analysis of aroma are simultaneous distillation/extraction (SDE), dynamic headspace adsorption on Tenax TA (Buchem N.V., Apeldoorn, The Netherlands), and solid-phase microextraction (SPME) [1,2]. All of these techniques have positive aspects and drawbacks, and these are described. In SDE the sample is boiled for 1 to 2 hr and so precooking may not be necessary, although the meat is usually minced to maximize surface area for the extraction process. The other techniques can be used to examine either a chopped or a whole piece of cooked meat. 

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