The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than norm...

Quality characteristics of spent hen Pectoralis major muscles and effect of NaCl and sodium tripolyphosphate (STPP) on quality changes of raw and cooked spent hen muscles during chilled storage were investigated. Meat from spent hen had nutritional values the same as commercial broiler meat. Treated raw samples with 1.0% NaCl and 10% STPP showed lower drip loss during storage time (P<0.05), and...

Red meat or meat-cooking methods such as frying and doneness level have been associated with an increased risk of colorectal and other cancers. It is unclear whether it is red meat intake or the way it is cooked that is involved in the etiology of colorectal cancer. To address this issue, we developed an extensive food frequency questionnaire module that collects information on meat-cooking tec...

In the present study suitability of different packaging materials for microbiological quality of Japanese quail (Coturnix coturnix) meat (bone in) pickle at room temperature for three months was assessed. Pickle was prepared using common products recipes contains common salt, sodium pyro-phosphate, spice ingredients etc. Pressure cooking with water was applied for 20 minutes (400 ml water/ kg o...

Marination is a simple technological treatment used to improve the tenderness and flavor of meat by soaking it in an aqueous solution which composed of different ingredients. The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holdin...

The effect of irradiation on thiobarbituric acid reactive substances (TBARS) and volatile compounds in raw and cooked nonirradiated and irradiated chicken breast meat infused with green tea and grape seed extracts was investigated. Chicken breast meat was vacuum infused with green tea extract (3,000 ppm), grape seed extract (3,000 ppm), or their combination (at a total of 6,000 ppm), irradiated...

We report a common-source outbreak of anthrax meningoencephalitis in Chittoor district in Andhra Pradesh, southern India, in October 1990. The source of infection was the carcass of a sheep. Of 5 persons who skinned and cut up its meat for human consumption, 4 developed anthrax meningoencephalitis and one a malignant pustule. Another person who wrapped the meat in a cloth and carried it home on...

This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC w...

Although a dynamic headspace/gas chromatography-mass spectrometry (DH/GC-MS) method is an effective tool for determining volatiles of irradiated turkey meat, the profile of volatiles may be changeable depending upon the availability of oxygen in the sample vial and sample holding time before purge. The objective of this study was to evaluate the effects of helium flushing and sample holding tim...

A number of studies have reported that intake of red meat or meat cooked at high temperatures is associated with increased risk of breast cancer, but other studies have shown no association. We assessed the association between meat, meat-cooking methods, and meat-mutagen intake and postmenopausal breast cancer in the NIH-AARP Diet and Health Study cohort of 120,755 postmenopausal women who comp...