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At least 55 records · Page 3Linked to original sources
PubMed1979

Microwave cookery of beef patties: browning methods.

Four microwave cooking/browning methods were studied to determine their effects on energy consumption, cooking time, cooking losses, and sensory quality. Ground beef patties were cooked by the following methods: Microwave and browning element, microwave with browning grill, microwave and broiler, combination range oven, microwave only, and conventional range oven. Browning plus microwave cooking increased cooking time by 51 to 71 per cent and energy consumption by 53 to 87 per cent, depending on the method. The microwave-with-browning-grill method showed an over-all advantage over other browning methods. The combination range oven was the least efficient.

Animals↗
PubMed1996

[Factors affecting the cooking of longissimus muscle beef from Venezuela cattle].

A survey was conducted to study variation in cookery traits of beef longissimus in Venezuela. Cattle originated from the main beef producing regions of the country (n = 274) provided steaks to study the effects of cattle type (Zebu-dairy, Zebu), Sex (bull, steer, heifer), age by dentition (estimated chronological age of 2, 3 and 4 yr), maturity levels (A, B,C) and marbling scores (none, traces, slight). Cookery traits were affected (P > .05) by marbling and maturity. Steaks with "traces" of marbling cooked faster and had more cooking losses (P < 0.05) than steaks with marbling amounts described as "slight" or "none". Steaks derived from the more mature, "C" cattle, required lesser time (i.e., 14 min) and retained 3 g/100 g more weight during cooking than those from younger ("A" and "B") maturity groups. Beef from bulls and steers typified as Zebu-dairy, lasted more in reaching the cooking endpoint (70 degrees C) than that from Zebu counterparts Regardless of age or cattle type, steaks from heifers cooked more rapidly than those from bulls and steers. These results call attention to some of the important sources of variation of cookery traits of beef and afford guidelines for meal planning.

Age Factors↗
PubMed1997

Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles.

We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius, semimembranosus, biceps femoris, semitendinosus, adductor, and quadriceps femoris were 123, 44, 28, 26, 19, 16, and 13% greater, respectively, for callipyge (P < .05). In Exp. 2, muscles from normal (n = 18) and callipyge (n = 18) carcasses were oven-roasted. Shear force of triceps brachii was 11% greater for callipyge (P < .001); however, phenotype did not affect shear force of supraspinatus (P = .87) or psoas major (P = .64). In Exp. 3, a trained sensory panel evaluated leg roasts and open-hearth-broiled leg chops from normal (n = 60) and callipyge lamb carcasses (n = 60). Callipyge chops were less tender than normal chops (P < .05). Regardless of callipyge phenotype, muscles were more (P < .05) tender when roasted; however, the effect of method of cookery on tenderness scores was greater for callipyge muscles than for normal muscles. Callipyge roasts and normal roasts had similar tenderness (P = .58), and callipyge roasts were more tender than normal chops (P < .05). Regardless of cooking method, callipyge samples were less juicy than normal samples (P < .05). These data demonstrate that the callipyge phenotype will likely reduce consumer satisfaction due to reduced tenderness and juiciness; however, reduced tenderness in callipyge leg muscles could be prevented by ovenroasting.

Analysis of Variance↗
PubMed1994

[A hygienic validation of prospective ways to decrease the amount of solid wastes on board ship].

The most perspective way of reduction of solid waste on board the ship is to modify the system of food supplies. The new system must provide for food which is completely ready for use or contain semi-finished products which need few cookery. The food packings must be easily utilized or recycled. The existing amount of garbage on board the ship will be sorted, pressed, treated by conservants, packed into polyethylene bags, and stocked in special compartments or vacant refrigerated store-rooms. The realization of these proposals will make it possible to reduce the quantity of garbage on board the ship, lower the expenditure of labour and electricity for cookery, reduce the potable water consumption, and diminish the size and the quantity of caboose equipment. It's possible to use electric ovens to heat the food, reduce or exclude the usage of submarine disposable containers, and thus, preserve the ecology of world ocean.

Military Hygiene↗
PubMed1996

[Dietetics in 16th-century cookbooks].

Throughout the ages, dietetics has been an important part of medicine, but for many centuries it included far more than nutrition alone. Nevertheless, this was the part that physicians studied most. Not only did they prescribe some victuals as materia medica, but even the way to cook them played a part: in other words, the first 'culinary' recipes were written by physicians, without any distinction amidst purely medical prescriptions. On the other hand, we find compilations of "medical" cooking recipes, the first cookery books, written by physicians. We know about such lost examples dating from as early as the 5th century BC. In the Low Countries, even in the 16th century these cookery books are mostly written by physicians. Their dietetics still leans on Galen's humoral doctrine and remains restricted to knowledge about food. From that moment the word acquires the restricted meaning it has nowadays.

Books↗
PubMed1998

Gender and living alone as determinants of fruit and vegetable consumption among the elderly living at home in urban Nottingham.

Consumption of fruits and vegetables by a sample of 369 elderly people living in Nottingham, England, was analysed in relation to whether or not they were eating five portions a day. Living status was only of significance to men who, if single, consumed 2.66 portions of fruits and vegetables per day compared with an overall mean of 4.1. The salient question is therefore not "Are you living alone?" but " s there a woman in the household?". Those respondents who were older and less educated ate less vegetables and those respondents who had a lower income or social grade ate less fruit. Men were less likely to be able to cook a range of meals, to have had a job that involved cooking or to watch cookery programmes on television. Single men were more likely than single women to say that eating food that was easy to cook and prepare was an important influence on their food choice. Single women on the other hand were more influenced by body image. Finding foods that were the right portion size and easy to open, prepare and cook was more important to single men than married men, as was the amount of money left after paying the bills.

Aged↗
PubMed1998

A note on the making of culinary tradition--an example of modern Japan.

This article deals with the transition of Japanese food culture in the late nineteenth and the first half of the twentieth century. It explains the three main stages of this transition, namely the adoption of Western haute cuisine by the Japanese élite, the diffusion of Western ingredients, dishes and cookery techniques among the urban middle class, and the popularization of the new Japanese-Western hybrid cuisine by the military. This new cuisine began to acquire the status of culinary "tradition" from the 1950s onwards. Dietary changes in modern Japan were to a large extent a consequence of deliberate policies of the government. In the early stage, Westernization of the élite's diet was regarded as necessary in order to achieve a status of a "civilized" nation. Later, deliberate dietary reforms were undertaken with the aim of improving physical conditions of the population. These deliberate actions were directly influenced by the political circumstances in which Japan found itself in the period discussed.

Cooking↗
PubMed1989

Effect of fluoride on the amount of aluminium dissolved by boiling fruit acids.

Boiling citric and tartaric acids dissolved aluminium from sheets and pans made of this metal. Fluoride increased the amount of aluminium dissolved by both citric and tartaric acids at the sort of concentrations which might be used in normal cookery (0.2%, pH 2.6). Increasing the amount of fluoride increased the amount of dissolved aluminium. The proportional increase was greater at low fluoride levels. Acids varied in their individual effects; tartaric acid dissolved considerably more aluminium than citric acid under any given set of conditions. The longer an acid solution was boiled with aluminium, the more of the metal dissolved. Repeated boiling of aluminium in acid solutions did not necessarily alter its response to further boiling. Old pans were attacked more strongly by acid solutions when fluoride was present. The precise composition of the aluminium metal used did not affect any of these conclusions.

Journal Article↗
PubMed2005

Resistance of hepatitis A virus in mussels subjected to different domestic cookings.

Hepatitis A is a worldwide infectious disease. Shellfish consumption has always been one of the major risk factors for hepatitis A infection, especially when these products are eaten raw or slightly cooked. Moreover, the cooking does not always guarantee the harmlessness of shellfish. The aim of the present study was to evaluate the hepatitis A virus (HAV) resistance in experimentally contaminated mussels, subjected to domestic cooking. Three different domestic preparations (mussel hors-d'oevre, mussel au gratin, mussels with tomato sauce) were performed according to the traditional Italian cookery using different time and temperature conditions. To detect HAV-RNA, RT-nested-PCR was used; the presence of the infectious virus in the positive samples was confirmed by an integrated cell culture-RT-PCR method. The infectious virus was completely inactivated only in "mussels in tomato sauce", while it was still present, even if not quantitatively determinable, in the other preparations. The study confirmed that some factors can influence the HAV sensitivity to thermal inactivation preventing a complete decontamination of the product.

Animals↗
PubMed2002

Capsaicin pepper, cancer and ethnicity.

The 'hot' sensation produced by exposure to pepper is apparently due to two natural carcinogens: capsaicin in chili type peppers and safrole in black/white pepper. There are four cookeries in the United States that are noted for their high pepper content: Mexican-American, Cajun, white Creole, and black Creole. Each is largely confined to a single ethnic-cultural group which is concentrated in some counties. By use of county population and mortality data, significantly higher rates for stomach and liver cancer were found in counties inhabited by these four ethnic-cultural groups than in matched control counties. This involved both sexes. The cancer increase was dependent on the concentration of these groups in a county. These results strengthen and extend an earlier case-control study which found odds ratios above 5 for the stomach cancer association with capsaicin pepper. It is further evidence that capsaicin is a human carcinogen.

Capsaicin↗
PubMed1998

Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey.

Carbon monoxide (CO) and total nitrogen oxide (NO(x)()) levels were monitored during meat cookery with a standard Ovenpak and a new ultralow-NO(x)() (ULN) cyclonic gas burner. With the standard burner, CO varied from 103 to 152 ppm, NO(x)() was 1.3-10.7 ppm, and surface pinking was observed on both beef and turkey. The ULN burner at optimal efficiency produced only 6.7 ppm of CO and 1 ppm of NO(x)(), insufficient to cause surface pinking. To determine the relative contribution of CO and NO(x)() to pinking, trials were also conducted in an electric oven with various pure gases. Pinking was not observed with up to 149 ppm of CO or 5 ppm of NO. However, as little as 0.4 ppm of nitrogen dioxide (NO(2)) caused pinking of turkey rolls. Beef roasts were pink at >2.5 ppm of NO(2). Thus, pinking previously attributed to CO and NO in gas ovens is instead due to NO(2), which has much greater reactivity than NO with moisture at meat surfaces.

Journal Article↗