Our objective was to simulate the pink color defect in cooked chicken breast meat with treatment combinations that would induce measurable changes in the conditions of raw meat. In addition, the feasibility of using induced raw meat conditions to develop a logistic regression model for prediction of pinking was studied. Approximately 960 breast fillets from 2 plants with 2 replications were use...

fed to farm cats, which are major reservoir hosts for fishborne liver and intestinal trematodes. Infections (prevalence 8.3%) in snakehead fish (Channa spp.) also represent a food safety risk, because snakehead fish are cultured in Vietnam and are sometimes eaten raw or inadequately cooked. In addition to O. viverrini flukes, metacercariae of the zoonotic intestinal flukes Centrocestus formosan...

A rehydratable dry-film plating method for Staphylococcus aureus in foods, the 3M Petrifilm Rapid S. aureus Count Plate method, was compared with AOAC Official Method 975.55 (Staphylococcus aureus in Foods). Nine foods-instant nonfat dried milk, dry seasoned vegetable coating, frozen hash browns, frozen cooked chicken patty, frozen ground raw pork, shredded cheddar cheese, fresh green beans, pa...

Our study investigated preservation Undulate venus (Paphia undulate) by canning via three treatments that are canned raw, smoked and cooked as a healthy product with high nutritional value. Results reported that edible meat of Paphia undulate was free from Cu, Pb Cd result washing process. There was significantly (p undulate, there significantly reduction protein content compared with the r...

The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An ...

A biometric, nutritional and sensory analysis of raw and cooked mussels comparing Mytilus sp. from the north-west coast of Portugal and Spain (Minho and Galicia, respectively) and the new offshore production site of Armona (Algarve, south Portugal) was carried out. In addition, multiple factorial analysis was performed to explore potential relationships between sensory attributes and nutritiona...

This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical stren...

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water...

The factors which influence ethanol yield are: the quantity of fermenting sugars from raw material, the heating temperature of the mashes, the fermentation time, the distillation parameters. Out of the already-mentioned factors, the heating temperature of the mashes and the fermentation time have been studied. From the analyzed data it has been found that the highest percentage of alcohol can b...

Chicken breast fillets were equally divided into three groups. One group was vacuum packaged, cooked in a water bath (cooked-in-bag) at 82 C for 25 min, and then irradiated at 0 or 3 kGy with a linear accelerator (V-C-I). The other two groups were irradiated at 0 or 3.0 kGy in vacuum packaging (V-I-C) or aerobic packaging (A-I-C). After 3 d of storage at 4 C, the irradiated meats were cooked in...