and Implication Packaging, irradiation, and the length of storage of raw meat were important factors in lipid oxidation of cooked meat. Preventing oxygen exposure after cooking, however, was more important in preventing lipid oxidation of cooked meat than the raw meat treatments. Cooking itself did not increase thiobarbituric acid-reactive substances (TBARS) values. The structural damages cause...

The objective of this study was to determine the effect of electron-beam irradiation on the oxidation of cholesterol in raw and cooked chicken meats with different packaging and storage times. Patties were prepared with skinless chicken breasts and legs. Half of the patties were used for raw meat study and the other half for cooked meat work. For cooked samples, patties were cooked in an electr...

The effect of irradiation and packaging conditions on the content of cholesterol oxidation products (COPs) and lipid oxidation in cooked turkey, beef, and pork during storage was studied. Ground turkey leg, beef, and pork were cooked, packaged either in oxygen-permeable or oxygen-impermeable bags, and irradiated at 0 or 4.5 kGy. Lipid oxidation and COPs were determined after 0 and 7 days of sto...

Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured ...

OBJECTIVES To compare the cost, nutritional and food variety contents of commercial meals and published infant and young child feeding (IYCF) home-cooked recipes, and to compare nutritional contents to age-specific recommendations. DESIGN Cross-sectional study. SETTING Full range of preprepared main meals available within the UK market. Main-meal recipes identified from a survey of Amazon's...

Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshly cooked white rice (control rice), cooked white rice cooled for 10 hours at room temperature (te...

Effects of different drying methods (sun drying, oven drying & rural cooker smoking) and meat size (block, flat & mince) on the nutrient content of beef was investigated with cooked cured (CC) or noncooked cured (NC) beef. Both physical and chemical assessment were done to assess the quality of meat. Organoleptically all the samples were in acceptable condition upto 120 days of storage time. Th...

Cuphea PSR23, a semi-domesticated, highcapric-acid hybrid from Cuphea viscosissima · Cuphea lanceolata, is being developed as a potential commercial alternative source of medium-chain fatty acids. The present study evaluated the effects of initial seed moisture and final moisture contents of cooked flaked seed on Cuphea’s pressing characteristics and the quality of the extracted oil. Seeds with...

The article analyses horror stories and legends about a sausage factories and about a woman who killed her children at her lover's insistence, told in a small Estonian town in the 1950s and 1960s. Presenting one’s self and memories is often a strategy for altering data. Certain events or stereotypic stories of fear, dishonouring or shame can be told as first-person narratives on the condition t...

A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinles...