Cooked Meat Research Articles

Refugee and immigrants’ food consumption, housing and sociodemographic characteristics in southern Brazil

ObjectiveTo describe the food consumption of immigrants and refugees in a city in southern Brazil and evaluate the associations with sociodemographic and housing characteristics.MethodThis is a cross-sectional study with users of an association specialized in assisting refugees and immigrants in Porto Alegre-RS. Individuals aged 18 or over of both sexes with an understanding of Portuguese were included. An online questionnaire with sociodemographic, housing, and food characteristics was available to service users, and data analysis was performed using SPSS, considering p < 0.05.ResultsThe study included 68 individuals, predominantly women (76.5%) with a mean age of 34.39 (± 8.9) years and mainly from Venezuela. The food group most frequently consumed daily was the cereal group. Groups such as legumes and vegetables, meat and eggs, biscuits, and cold meats presented a higher weekly consumption frequency. Fruit, Brazil nuts and walnuts, dairy products, regular soda, ready-made desserts, frozen ready-made meals, and fried foods had the highest monthly consumption. There was an association between the consumption of fried foods and sex, cereal consumption and self-declared color, the consumption of biscuits, chocolate drinks, schooling, and cold meats consumption and age.ConclusionIn this study we observed that men consumed more fried foods than women and low education level was associated with the frequent consumption of biscuits, chocolate drinks, ham, salami or mortadella and ready-made meals. This study allowed us to investigate the profile and diet of people among refugees and immigrants in the South of Brazil since most of the data on food consumption of this type of population are from the North, and these regions are different in relation to socioeconomic characteristics. It is essential to become aware of the health and food situation of this population group to assist in the acculturation process and ensure adequate reception.

Effects of long-time and short-time heat stress on the meat quality of geese

This investigation sought to reveal the effects of heat stress on the meat quality of geese. Wuzong geese were subjected to heat stress at 35°C for 25 d or 4 h to examine different heat stress time on meat quality. Short-time heat stress reduced muscle drip loss and meat color L* value while increasing pH value and meat color a* and b* values. Long-time heat stress decreased body weight and increased leg muscle pH value and meat color b* value. Amino acid profile of geese breast muscle revealed that both LHS and SHS can induce L-Cystine but reduced L-Cystathionine, which were positive correlated with cooking loss and meat color lightness, respectively. Lipidome analysis indicated that heat stress would alter the synthesis of unsaturated fatty acids, and the difference between LHS and SHS on lipids mainly focused on Hex1Cer and TG. Non-target metabolome analysis indicated effects of heat stress on Glycerolipid metabolism, Arachidonic acid metabolism, and Pyrimidine metabolism. Proteome analysis showed that heat stress mainly affects cellular respiration metabolism and immune response. These findings highlight the diverse effects of heat stress on meat quality, amino acid composition, lipidome, metabolome, and proteome in geese.

A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking

The ginger-infused stewed beef exhibited a satisfactory odor in Chinese cooking meat. This study aimed to reveal its aroma quality and perception mechanism through electronic nose, sensory evaluation and gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS) coupled with chemometric methods and molecular docking. Sensory evaluation and electronic nose analysis indicated ginger could greatly modify aroma profile of beef. Most C6-C10 aldehydes significantly decreased and terpenes increased in ginger-infused stewed beef. Orthogonal partial least squares-discriminant analysis (OPLS-DA) found 7 key markers for distinguishing stewed beef with or without ginger. Ginger additions could reduce fatty acids consumption. Moreover, the key contributors of fatty, bloody, meaty, ginger and mint aroma attributes, namely (E)-2-octenal, 1-octen-3-ol, 2-acetylthiazole, zingiberene and γ-elemene, respectively, selected by partial least squares regression (PLSR) analysis were docked with the olfactory receptor. Hydrogen bonds and hydrophobic interactions were the main interaction forces between olfactory receptor and the five compounds.

Encountering the Strange Feminine: Failure of Partition and Masculine Hegemony in Saadat Hasan Manto’s ‘Colder Than Ice’ (‘Thanda Gosht’)

ABSTRACT Fictional narratives centred around the Partition of India in 1947 usually voice the plight of the women caused by the communal riots and hatred among religious communities. Saadat Hasan Manto, in his short story ‘Thanda Gosht’ (trans. ‘Cold Meat’), translated into English by Khalid Hasan as ‘Colder than Ice’, brings out the other side of Partition’s gendered narrative – the impact of the violent creation of borders on Indian men. Through the notion of ‘strange encounters’, the paper demonstrates the metaphoric connection between the female body and the contested land of pre-Partition India while the masculine and oppressive Ishwar, who symbolises political leaders mandating the Partition, fails to exert his supremacy as he is traumatised by the psychological repercussions of the aftermath of violence- sexual on a micro level, communal on a macro level. By critiquing the familiarity and strangeness that underscore the Self-Other binary, the essay visualises alternate paradigms of gendered nationalist encounters- how the male communalist perpetrator’s masculinity is a product of myriad privileges, his hegemonic power in a patriarchal system being one. It will also interrogate notions of shame and honour that pervade such gendered encounters underlined by violence to demonstrate how Manto’s stories subvert that discourse.

MULTITHMT: A MATLAB Application for Multidimensional Transient Heat and Mass Transfer Processes

Transient heat conduction and mass transfer have many applications in industry such as heating, cooling, cooking, quenching of steels, freezing, and convective drying of vegetables or fruits. A novel, interactive, and fast MATLAB application, named MULTITHMT, is improved to solve multidimensional transient heat and mass transfer problems. Exact solutions are obtained for infinite rectangular bars, short cylinders, rectangular prisms, and spherical geometries. Instantaneous temperature and moisture content at any location in the objects are obtained and temperature and moisture content at the final time are displayed in two- and three-dimensional graphics. Quenching of steel for rectangle bars and cooking of cylindrical or rectangular prism-shaped meat are represented for transient heat transfer. Cooling of spherical commercial bronze and iron is also investigated. For transient mass transfer, convective drying of rectangular prunes, bananas of short cylinders, and spherical cornelian cherries with different operational conditions is calculated. Drying of cubes with the same shape and different moisture diffusivities is investigated. MULTITHMT is the only program that uses exact solutions to calculate multidimensional heat and mass transfer problems in the available literature. It is also the only application that can calculate the target time with a given temperature or moisture content for any specific location in the studied multidimensional objects. This application can be used for educational purposes in several engineering departments and industrial applications where transient heat and mass transfer processes are needed.

Cutibacterium species: An Underestimated Pathogen in Chronic Infections

Cutibacterium speciesis a member of the skin micro biota, found predominantly in regions rich in sebaceous glands, involved in various chronic infections that led to its emergence as an opportunistic pathogen. The present study is a retrospective study to determine the prevalence and antibiotic sensitivity pattern of Cutibacterium species recovered from chronic infections over a period of 4.5 years. The identification of the colonies grew on the Robertson’s Cooked Meat media plate was done using VITEK 2. The antibiotic sensitivity tests were put by pour plate method using Epsilometer strips (E-strip).Out of 400, 17.75% (n=71) were confirmed as anaerobic bacteria by VITEK 2. Out of 71 positive anaerobic organisms, 21% (n=15/71) were confirmed as Cutibacteriumspecies.Cutibacterium species recorded prevalenceof 3.75% (15/400) among clinical specimens. High sensitivity was observed with beta lactam group of drugs whereas metronidazole drug was found ineffective against Cutibacteriumspecies. Due to prolonged culture time for anaerobic bacteria there is a high need in new diagnostic methods. In the recent times Cutibacterium species has been reported from various clinical samples which depicts shift of Cutibacterium species as a potential pathogen in the upcoming time.

Food consumption patterns and risk of gallstone disease (GD): Case and Control Study in Rosario Argentina.

Nutritional exposure is considered the main environmental influence that contributes to gallstone disease (GD). The aim of this study was to determine food intakes patters and estimate risk of GD. A nested case-control study was carried out within the framework of a previous screening study conducted on a representative sample in Rosario, Argentina. Participants underwent a personal interview. Average amount of each food intake and quantity nutrients were estimated applying a food-frequency questionnaire. Food consumption patterns were identified by principal component analysis, and logistic regression analysis was used to estimate risks. The sample was conformed by 51 cases and 69 controls. Two dietary patterns were identified. Cases were characterised by the unhealthy intake pattern (high intakes of animal fats, sugar, cereals, grains, cold cuts, processed meats, chicken with skin, fat beef and low intake of red vegetables and yellows, cabbages, fruits and fish). Controls were characterised by the healthy intake pattern (high intake of skinless chicken, nuts, lean beef, vitamin A and C rich fruits, and low consumption of chicken with skin, green leaves vegetables and sprouts). The unhealthy pattern showed an increased risk of developing GD while healthy patter behaved as a protective factor.

Plant-derived leaf vein scaffolds for the sustainable production of dog cell-cultured meat

Animal cell culture technology in the production of slaughter-free meat offers ethical advantages with regards to animal welfare, rendering it a more socially acceptable approach for dog meat production. In this study, edible plant-derived scaffold was used as a platform for cell expansion to construct cell-cultured dog meat slices. Primary dog skeletal muscle satellite cells (MSCs) and adipose stem cells (ASCs) were isolated and cultured as seed cells, and 3D spheroid culture in vitro promoted MSCs and ASCs myogenic and adipogenic differentiation, respectively. Natural leaf veins (NLV) were produced as edible mesh scaffolds to create 3D engineered dog muscle and fat tissues. After MSCs and ASCs adhered, proliferated and differentiated on the NLV scaffolds, and muscle and fat slices were produced with cultured dog muscle fibers and adipocytes, respectively. These findings demonstrate the potential of plant-derived NLV scaffolds in the production of cultured dog meat.

Fresh Meat Classification Using Laser-Induced Breakdown Spectroscopy Assisted by LightGBM and Optuna.

To enhance the accuracy of identifying fresh meat varieties using laser-induced breakdown spectroscopy (LIBS), we utilized the LightGBM model in combination with the Optuna algorithm. The procedure involved flattening fresh meat slices with glass slides and collecting spectral data of the plasma from the surfaces of the fresh meat tissues (pork, beef, and chicken) using LIBS technology. A total of 900 spectra were collected. Initially, we established LightGBM and SVM (support vector machine) models for the collected spectra. Subsequently, we applied information gain and peak extraction algorithms to select the features for each model. We then employed Optuna to optimize the hyperparameters of the LightGBM model, while a 10-fold cross-validation was conducted to determine the optimal parameters for SVM. Ultimately, the LightGBM model achieved higher accuracy, macro-F1, and Cohen's kappa coefficient (kappa coefficient) values of 0.9370, 0.9364, and 0.9244, respectively, compared to the SVM model's values of 0.8888, 0.8881, and 0.8666. This study provides a novel method for the rapid classification of fresh meat varieties using LIBS.

Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinants

This study designed a new programmed temperature control (PTC) process for cooked chicken, aiming to increase the efficacy of Clostridium perfringens spore inactivation through inducing spore germination at different levels of dormancy. The results showed that the use of PTC treatment in the presence of germinant AGFK (a mixture of l-asparagine, D-glucose, D-fructose, and KCl) lead to a reduction of exceeding 6 lg CFU/mL spores in a model system after being subjected to 90 °C for 20 min. A significant up-regulation of gerKA, gerKC and gerAA relative expression suggested that the PTC treatment may induce more spore germination. Meanwhile, there was an observed rise in the release of pyridine-2,6-dicarboxylic acid, accompanied by a steady decline in refractivity. In the cooked chicken meat undergone a cooling process, the number of C. perfringens spores were reduced by approximately 5 lg CFU/g after the PTC treatment and heated at 90 °C for 20 min. In conclusion, the PTC treatment can effectively enhance the inactivation of C. perfringens spores by inducing more spore germination at different levels of dormancy during cooked meat preparation.

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products.

The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options. One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients. Nevertheless, the nutritional impact of these changes has not been extensively studied. To address these gaps, two new meat products were developed: cooked turkey breast and cooked ham. The products in question exclude additives and allergens and instead incorporate a blend of natural extracts containing vitamin C, chlorogenic acids, hydroxytyrosol, catechins, epicatechins, vinegar, and inulin fibre. The objective of this study was to evaluate the impact of these reformulations on protein quality and gut microbiota. Protein quality was evaluated using the Digestible Indispensable Amino Acid Score (DIAAS) following in vitro digestion. The microbial composition and short-chain fatty acid (SCFA) production were analysed through in vitro colonic fermentations in both normal-weight and obese participants in order to gauge their effect on gut microbiota. The results demonstrated that the reformulation of cooked turkey breast increased its digestibility by 6.4%, while that of cooked ham exhibited a significant 17.9% improvement. Furthermore, protein quality was found to have improved significantly, by 19.5% for cooked turkey breast and 32.9% for cooked ham. Notwithstanding these alterations in protein digestibility, the microbial composition at the phylum and genus levels remained largely unaltered. Nevertheless, total SCFA production was observed to increase in both groups, with a more pronounced effect observed in the normal-weight group. In conclusion, the substitution of artificial additives with natural ingredients in reformulated cooked meat products has resulted in enhanced digestibility, improved protein quality, and increased production of short-chain fatty acids.

Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast

The combined effects of high pressure processing (HPP), sous-vide cooking (SV), and their processed sequence on papaya extract (PaExt) tenderized chicken breast were investigated. Chicken breasts were injected with 0.05% PaExt and then divided into HPP + SV or SV + HPP where the HPP conditions were 250 or 450 MPa for 10 min and meats were SV cooked at 61 °C for 100 min. The cooking loss, pH value, meat color, texture, and microstructure of treated chicken breasts were determined. PaExt treated chicken breast with HPP + SV had the lowest values in all texture parameters and the highest cooking loss among all treatments. Microstructural images further explained the tenderization of PaExt + HPP + SV treatments which caused severe degradation and denaturation of muscle fibers and connective tissues. Therefore, the application of PaExt + HPP + SV may lead to tender meat texture which is easier for the elderly to consume and also shows the potential of elderly care food development.

Identifying the relation between food groups and biological ageing: a data-driven approach.

Heterogeneity in ageing rates drives the need for research into lifestyle secrets of successful agers. Biological age, predicted by epigenetic clocks, has been shown to be a more reliable measure of ageing than chronological age. Dietary habits are known to affect the ageing process. However, much remains to be learnt about specific dietary habits that may directly affect the biological process of ageing. To identify food groups that are directly related to biological ageing, using Copula Graphical Models. We performed a preregistered analysis of 3,990 postmenopausal women from the Women's Health Initiative, based in North America. Biological age acceleration was calculated by the epigenetic clock PhenoAge using whole-blood DNA methylation. Copula Graphical Modelling, a powerful data-driven exploratory tool, was used to examine relations between food groups and biological ageing whilst adjusting for an extensive amount of confounders. Two food group-age acceleration networks were established: one based on the MyPyramid food grouping system and another based on item-level food group data. Intake of eggs, organ meat, sausages, cheese, legumes, starchy vegetables, added sugar and lunch meat was associated with biological age acceleration, whereas intake of peaches/nectarines/plums, poultry, nuts, discretionary oil and solid fat was associated with decelerated ageing. We identified several associations between specific food groups and biological ageing. These findings pave the way for subsequent studies to ascertain causality and magnitude of these relationships, thereby improving the understanding of biological mechanisms underlying the interplay between food groups and biological ageing.

Consumer-Focused Meat Science Extension Program Increase Consumer Confidence and Knowledge of Meat Selection and Preparation

Science-based, meat science education is often limited outside of universities, creating possibilities to develop Extension activities to educate and impower consumers in principles of meat science. The Indiana BBQ Bootcamp was developed to provide consumers information on meat selection, proper cooking techniques, food safety, and meat seasoning (spice rubs and marinades) through demonstrations and product sampling. Attendees were surveyed before and after the program to report their confidence in their ability to perform basic meat science techniques. Responses to all survey questions showed significant increase in the attendees’ confidence demonstrating improvement in their meat science knowledge.

PRIMARY CARE PHYSICIAN'S APPROACH TOWARDS LIFESTYLE CHANGES IN HYPERTENSIVE PATIENTS

Objective: The role of lifestyle and diet changes in hypertension management is very well known. Economic constraints, additional benefits, and few or almost no side effects have made it an attractive option for hypertension control. However, it is still not widely used in primary care. This study was conducted to assess the knowledge and approach of primary care physician (PCP) towards the D.A.S.H (Dietary approaches to stop hypertension) in Tunisia. Design and method: We surveyed 132 PCPs among the 148 PCPs. We used a questionnaire on Google forms, with 16 questions assessing practices regarding the D.A.S.H, its use and source of information about it. Results: The participants had a mean duration of practice of 9.2 years (+/-3.4SD). They all receive hypertensive patients daily with an average of 6.12 (+/-2.7SD). Most of the PCPs (60.7%, n=80) recommend the lifestyle changes. However only 82.5% (n=65) of them based their recommendations on guidelines. The D.A.S.H is used by 60% (n=48), these participants knew the D.A.S.H diet through internet. Weight loss, low salt intake, daily physical activity and stop smoking were recommended by most of the PCPs. For the low salt intake, few (35%, n=28) precised that it includes sauces and cold cuts. Limiting foods that are high in saturated fat, such as fatty meats, full-fat dairy products, and tropical oils such as coconut and sugar-sweetened beverages and sweets was recommended by only 12 PCPs. Most (74%) said that lifestyle changes can alone, if well conducted, help to lower the blood pressure. Ninety percent (90%) said that they are more effective with the medication, and it could help lowering the number and the doses of the drug used. All the PCPS(n=132) said that their informations about the DASH diet and others heart-healthy diets are incomplete which may lead to the failure of the lifestyle changes. Conclusions: PCPs’ knowledge and management of lifestyle in hypertensive patients is poor in Tunisia. Our data point to a need for continually updating about the non-pharmacological treatment of hypertension

Toxoplasma gondii in a Remote Subsistence Hunting-Based Indigenous Community of the Peruvian Amazon.

Toxoplasma gondii is a ubiquitous zoonotic protozoan parasite that infects a wide variety range of warm-blooded animals. This study describes the epidemiological scenario of T. gondii in an indigenous community that relies on subsistence hunting in a well-conserved and isolated area of the Peruvian Amazon. The high seropositivity against T. gondii in humans (83.3% IgG and 6.1% IgM), wild mammals (30.45%, 17 species), peri-domestic rodents (10.0% Rattus sp.), and domestic animals (94.1% dogs and 100% cats) indicates the existence of a sylvatic cycle in the community under study. Individual age was found to be positively associated with IgG detection against T. gondii but not with IgM. It is estimated that each family consumed 5.67 infected animals per year with terrestrial species having higher infective rates than arboreal species. The main risk factors included improper handling and cooking of wild meat, poor hygiene practices, and feeding uncooked offal to domestic animals. This scenario results in a continuous process of infection and reinfection within the indigenous community with cats, dogs, and peri-domestic animals becoming infected through the ingestion of infected raw viscera. Our results emphasize the need to promote safe food handling practices and disposal of waste materials from hunted animals in such communities.

Carcass Characteristics and Meat Quality of Balitbangtan's Superior Village Chickens (KUB) Slaughtered at Different Ages

The research aims to determine the effect of slaughter age on carcass characteristics and meat quality of KUB chickens kept by farmers as meat producers. The research used a completely randomized design with a unidirectional pattern using 65 un-sexed Kampung Unggul Balitbangtan (KUB) chickens. The chickens were divided into 4 slaughter age treatments, namely 4 weeks, 6 weeks, 8 weeks and 10 weeks. At each slaughter age, 15 chickens are used as replications. All chickens in the slaughter age group are slaughtered using the bleeding method in the neck area by cutting off the respiratory tract, blood vessels and digestive tract. After the chicken is declared dead, it is dipped in warm water (temperature 80oC), then the feathers are cleaned, the head and neck, legs are cut and the internal contents are removed. For the purposes of measuring meat quality, meat samples were taken from the chest and then measured at the Animal Products Processing Technology Laboratory, Faculty of Animal Husbandry, Mataram University. Slaughter age increased live weight, lower thigh weight percentage, meat cooking loss value (P&lt;0.01), carcass weight percentage, wing weight percentage, upper thigh weight percentage, and water holding capacity (P&lt;0.05), but did not affect breast weight percentage , back weight and meat pH (P&gt;0.05). It was concluded that delaying the age of slaughter increases the edible part and decreases the inedible part. This research delays the age of slaughter to increase the edible part and reduce the inedible part.

Measurement of rheological properties in raw and cooked meat aged with a controlled dry-aging system

Texture of meat is a critical parameter of consumer’s acceptability. In this regard, aging technology has become essential to enhance meat tenderness and flavour. The present study evaluated the effect of dry-aging on the rheological properties of cooked and raw meat (Longissiumus dorsi) using objective instrumental measurements: colorimeter (CIEL*a*b*), texture profile analysis (TPA-test) and Warner Bratzler shear force test (WBSF-test). In this study, a monitored refrigeration device was used for 60 days of dry aging of meat. Physical-chemical analyses were also evaluated on raw meat. The analyses were carried out at 2 (T0), 15 (T1), 30 (T2) and 60 (T3) days post-slaughter. During dry aging, aw values tended to decrease while the pH values increased. The mayor color changes occurred in the first 15 days of dry aging. As regard the texture traits, significant differences were found between the cooked and raw meat mainly due to the effect of temperatures on collagen. The correlation data showed significant positive correlations between WBSF and hardness values. Results showed that aging time and cooking tended to decrease the hardness and shear force implying more tender meat for the consumer.

Nutri-Score of Meat, Fish, and Dairy Alternatives: A Comparison between the Old and New Algorithm.

Nutri-Score is a front-of-pack label that visualizes the nutritional quality of food products from most healthy (A, dark green) to least healthy (E, red). However, concerns have been raised about discrepancies between Nutri-Score labels and dietary recommendations. Therefore, the Nutri-Score algorithm has recently been adapted. To investigate the effect of the new algorithm, the Nutri-Score of plant-based meat, fish, and dairy alternatives (n = 916) was calculated with the old and new algorithms. In addition, the nutritional values of meat and milk alternatives with Nutri-Score labels A and B were compared under the old and new conditions and subsequently assessed for alignment with the criteria of Dutch dietary guidelines. The new algorithm resulted in a reduction in the number of products with labels A and B, ranging from 5% (cold cuts alternatives) to 55% (milk alternatives). The nutritional composition of products with labels A and B improved for meat alternatives (lower energy and saturated fatty acid contents; higher protein content) and milk alternatives (lower energy, salt, and sugar contents; higher protein and fiber contents). Overall, the new Nutri-Score algorithm is more in line with the Dutch dietary guidelines for plant-based meat and dairy alternatives, though challenges remain with respect to micronutrient (iron, calcium, vitamin B12), salt, and protein contents.

Farklı Kalınlıkların Ohmik ve Konveksiyonel Pişirmede Etin Renk ve Tekstürel Özellikleri Üzerine Etkisi

The effect of different thicknesses (2.5, 4 and 5 cm) in cooking methods of ohmic and conventional on colour and textural attributes of beef was investigated in this study. At ohmic cooking three different voltage gradient (30, 50 and 70 V) was also used. Significant differences were found between the colour and majority of texture values of raw and cooked meat samples in both ohmic and conventional cooking methods (P