The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Environmental Health Science and Engineering"
DOI: 10.1007/s40201-020-00457-0
Abstract: Purpose Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs… read more here.
Keywords: open flames; analysis; cooked meat; gas ... See more keywords
Probabilistic model for estimating Listeria monocytogenes concentration in cooked meat products from presence/absence data.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109040
Abstract: A quantitative probabilistic model was developed to estimate the concentration of Listeria monocytogenes in cooked meat products based on presence/absence data and an assumed zero-inflated distribution, i.e. zero-inflated Poisson (ZIP) or zero-inflated Poisson lognormal (ZIPL)… read more here.
Keywords: meat products; cooked meat; meat; listeria monocytogenes ... See more keywords
The Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine Hair Dosimeter, DNA Adductomics Discovery, and Associations with Prostate Cancer Pathology Biomarkers.
Sign Up to like & getrecommendations! Published in 2022 at "Chemical research in toxicology"
DOI: 10.1021/acs.chemrestox.2c00012
Abstract: Well-done cooked red meat consumption is linked to aggressive prostate cancer (PC) risk. Identifying mutation-inducing DNA adducts in the prostate genome can advance our understanding of chemicals in meat that may contribute to PC. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine… read more here.
Keywords: dna; cooked meat; hair; pathology ... See more keywords
Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2018.1525433
Abstract: ABSTRACT The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of… read more here.
Keywords: quality safety; quinoa; paste; cooked meat ... See more keywords
Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber)
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11091288
Abstract: The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with… read more here.
Keywords: shear force; collagen; cooked meat; meat ... See more keywords
Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products
Sign Up to like & getrecommendations! Published in 2023 at "Insects"
DOI: 10.3390/insects14050487
Abstract: Simple Summary The growing need for protein cannot be covered in the future by traditional farming of cattle or pigs, especially considering its problematic impact on climatic greenhouse gas emissions. One alternative protein source is… read more here.
Keywords: addition; insects; cooked meat; meat products ... See more keywords