BACKGROUND Organism's lipid peroxidation is one of the most often examined and known physiological process evoked by free radicals. It concerns oxidation reaction of unsaturated fatty acid and/or other lipids leading to lipid oxidation products (LOP), which as a result of further changes generate among others the malondialdehyde molecules. The aim of the work was an estimation if raw or cooked ...

Between June 1977 and May 1982, 2,291 samples of raw, cooked and dried foods were examined for the presence of Salmonella. Of these samples, 43 were positive, isolations being made from raw foods (4.8%) and cooked foods (0.4%) but not from dried foods. 14 Salmonella seratypes were isolated, Salmonella anatum being the most predominant. The significance of these isolations is discussed and the n...

Meat tenderness is a concern today in the beef cattle industry, and it will become an even greater concern in the future. • Tenderness is a complex issue, and it is difficult to predict tenderness after cooking by examining raw beef or carcass beef. Unfortunately, tenderness must be evaluated at the carcass level to be a useful tool in the industry. • A star-shaped probe was attached to an Inst...

The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss...

BACKGROUND Omega-3 long-chain (≥C20) polyunsaturated fatty acids (ω3 LC-PUFA) confer important attributes to health-conscious meat consumers due to the significant role they play in brain development, prevention of coronary heart disease, obesity and hypertension. In this study, the ω3 LC-PUFA content of raw and cooked Longissimus thoracis et lumborum (LTL) muscle from genetically divergent Aus...

Lipid oxidation, color, and volatiles of double-packaged pork loins with various oleoresin or oleoresin-tocopherol combinations were determined to establish the best oleoresin-tocopherol conditions that can improve the quality of irradiated raw and cooked pork loins. Rosemary and α-tocopherol combination at 0.05% and 0.02% of meat weight, respectively, showed the most potent antioxidant effects...

the effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْc) on drying behavior of tarkhineh during hot-air drying has been investigated. tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). results showed that cooking of wheat led to higher water absorption of tarkhineh dough, while increased drying rat...

The project objective was to determine the CLA content of three muscles (Longissimus lumborum, LD; Semimembranosus, SM; Triceps brachii, TB), in both raw and cooked states, in cattle finished on pasture or with grain supplements. Cattle were randomly assigned to one of four finishing regimens; pasture (n=11), pasture with grain supplement (n=11), pasture with grain supplement containing soyoil ...

Immediate reactions against contact to raw potato has been reported in adults with generally being in the form of an oral contact dermatitis or contact urticaria, but it may also manifest as rhinitis symptoms, wheezing or even anaphylaxis. Cooked or raw potato allergy has been rarely reported in children as some is being immediate and others being late reactions, and it usually results from ing...

Case A 10 months-old male infant admitted to emergency department with a history of general hyperemic itchy rash, swelling around his eyes and lips, vomiting, respiratory difficulty and wheezing which were started a few minutes later after the first contact with raw potato through his hands and face while playing with it. He was diagnosed as anaphylaxis and administered epinephrine IM, nebulise...