Maillard and grilled steak challenge.

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incom...

Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness.

Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its c...

Research Section Heterocyclic Amine Content in Beef Cooked by Dierent Methods to Varying Degrees of Doneness and Gravy made from Meat Drippings

ÐMeats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study ...

Interaction with Clinical Decision Support Systems: The Challenge of Having a Steak with No Knife

Food allergy and anaphylaxis – 2065. Food-dependent exercise-induced anaphylaxis in a patient with sensitization to pork

Methods A 15-year-old female presented with generalised urticaria, dyspnea, severe cough, headache, dizziness, and vomiting after singing and dancing for 1 hour and after ingesting grilled pork. Serum specific IgE and skin prick tests were performed. Oral food challenge with boiled pork meat were done. We started boiled pork meat 10g to 160g every 30 mimutes. Exercise provocation test before an...