In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, we...

Steaks from USDA Select inside rounds (Exp. 1) and shoulder clods (Exp. 2) were used to test the interactive effect of cookery method and endpoint temperature on Warner-Bratzler shear force (WBSF) and internal cooked color. Pairs of 2.5-cm-thick semimembranosus (SM) or infraspinatus (INF) steaks ( = 360/muscle) were cut from each subprimal, labeled, vacuum packaged, and frozen at -30°C in the d...

Aalto University, P.O. Box 11000, FI-00076 Aalto www.aalto.fi Author Kaarlo Nieminen Name of the doctoral dissertation Towards a comprehensive model for cooking processes Publisher School of Chemical Technology Unit Forest Products Technology Series Aalto University publication series DOCTORAL DISSERTATIONS 225/2015 Field of research Chemical Pulping Technology Manuscript submitted 23 September...

Objective. To assess ascorbic acid (AA) losses in four vegetables (broccoli, peas, cauliflower and cabbage) at each production stage in a cook-chill food service system. Setting. A long-stay psychiatric hospital in Cape Town. Design. Cross-sectional analytical study. On two repeat occasions, three samples of each vegetable were taken at the following stages: (i) delivery (day 1); (ii) after pre...

We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny and mule ducks) and feeding levels (overfeeding between 12 and 14 wk of age vs. ad libitum feeding) enabled us to obtain a wide range of lipid levels in breast muscle. The average values were between 2.5...

BACKGROUND Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil-in-bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in ind...

OBJECTIVES We studied respiratory problems among vendors exposed to cooking fumes in an open-air hawker center. Exposure to cooking fumes from either the use of fossil fuels or liquefied petroleum gas (LPG) has been shown to be associated with adverse respiratory health effects. METHODS We conducted a cross-sectional study among 67 food vendors exposed to cooking fumes as well as 18 merchandi...