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PubMed2006

Distributions of PM2.5 source strengths for cooking from the Research Triangle Park particulate matter panel study.

Emission rates, decay rates, and cooking durations are reported from continuous PM2.5 (particulate matter less than 2.5 microm) concentrations measured using personal DataRam nephelometers (1-min time resolution) from the Research Triangle Park (RTP) PM panel study. The study (n = 37 participants) included monitoring for 7 consecutive days in each of four consecutive seasons (summer 2000 through spring 2001). Cooking episodes (n = 411) were selected using time-activity diaries and criteria for cooking event duration, peak concentration level, and decay curve quality. Averaged across all cooking events, mean source strengths were 36 mg/min (median = 12 mg/min), mean decay rates were 0.27 h(-1) (0.17 h(-1)), and mean cooking durations were 11 min (7 min). Cooking events were further separated into one of seven categories representing cooking method: burned food (oven cooking, toaster, or stovetop cooking), grilling, microwave, toaster oven, frying, oven cooking, and stovetop cooking. The highest mean source strengths were identified from burned food (mean = 470 mg/min), grilling (173 mg/min), and frying (60 mg/ min); differences between both burned food and grilling compared with all remaining cooking methods were statistically significant. Source strengths, decay rates, and cooking durations were also compared by season and typical meal times (8:00 a.m., 12:00 p.m., and 6:00 p.m.); differences were generally not statistically significant for these cases. Mean source strengths using electric appliances were typically a factor of 2 greater than those using gas appliances for identical cooking methods (frying, oven cooking, or stovetop cooking), although in all cases the difference was not statistically significant. Distributions of source strengths and decay rates for cooking events were also compared among study subjects to assess both within- and between-subject variability. Each subject's distribution of source strengths during the study tended to be either lower than the overall study average (and with lower variability) or higher than the overall study average (and with higher variability). No relationships could be found between source strength and either subject characteristics (age, gender, employment status) or home characteristic (daily air exchange rate). The large number of cooking events and the broad range of cooking activities included in this analysis makes the reported distributions of PM2.5 source strengths useful for probabilistic exposure modeling even though the study population was limited.

Air Pollutants↗
PubMed2000

Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking.

Microwave cooking of legumes such as chickpeas and common beans was evaluated by assessing the cooking quality (cooking time, firmness, cooking losses, and water uptake) and the physicochemical, nutritional, and microstructural modifications in starch and nonstarch polysaccharides. Compared to conventional cooking, microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans. The solid losses, released in the cooking water, were significantly less after microwave cooking than after conventional cooking (6.5 vs 10.6 g/100 g of dry seed in chickpeas and 4.5 vs 7.5 g/100 g of dry seed in common beans). Both cooking procedures produced a redistribution of the insoluble nonstarch polysaccharides to soluble fraction, although the total nonstarch polysaccharides were not affected. Increases in in vitro starch digestibility were similar after both cooking processes, since the level of resistant starch decreased from 27.2 and 32.5% of total starch in raw chickpeas and beans, respectively, to about 10% in cooked samples and the level of rapidly digestible starch increased from 35.6 and 27.5% to about 80%. SEM studies showed that the cotyledons maintained a regular structure although most of the cell wall was broken down and shattered by both cooking procedures. In addition, the ultrastructural modifications in the cotyledon's parenchima and cells are consistent with the chemical modifications in NSP and the increase in starch digestibility after cooking.

Cooking↗
PubMed1975

Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

Animals↗
PubMed1999

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top sirloin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top sirloin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Top sirloin steaks, regardless of city, were consistently cooked to well done or higher degrees of doneness. Dry-heat methods such as outdoor grilling, broiling, and indoor grilling were the most frequent cooking methods used. Four significant interactions existed for OLIKE: USDA quality grade x cooking method (P = .02), city x cooking method (P = .0001), city x degree of doneness (P = .01), and cooking method x degree of doneness (P = .009). Greater differences were found between cooking methods within USDA quality grade than between USDA quality grades within cooking method. Consumers in Houston rated steaks cooked by outdoor grilling higher than those from the other cities, and steaks cooked by indoor grilling were rated the highest among all cooking methods by consumers in Chicago. In Chicago, steaks cooked to more advanced degrees of doneness tended to receive higher ratings, but few differences between degrees of doneness in the other three cities were detected. For outdoor grilling, broiling, and pan-frying, the trend was for OLIKE ratings to decline as degree of doneness increased. The lowest customer satisfaction ratings tended to be given to top sirloin steaks cooked to more advanced degrees of doneness, and consumers most frequently cooked steaks to at least the well done stage. Consumer information programs or the development of postmortem techniques that would ensure acceptable palatability of top sirloin steaks may need to be developed.

Animals↗
PubMed2003

Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.

The objective of this study was to evaluate the thermal inactivation of Escherichia coli O157:H7 in ground beef cooked to an internal temperature of 71.1 degrees C (160 degrees F) under conditions simulating consumer-style cooking methods. To compare a double-sided grill (DSG) with a single-sided grill (SSG), two different cooking methods were used for the SSG: for the one-turnover (OT-SSG) method, a patty was turned once when the internal temperature reached 40 degrees C, and for the multiturnover (MT-SSG) method, a patty was turned every 30 s. Patties (100 g, n = 9) inoculated with a five-strain mixture of E. coli O157: H7 at a concentration of 10(7) CFU/g were cooked until all three temperature readings (for two sides and the center) for a patty were 71.1 degrees C. The surviving E. coli O157:H7 cells were enumerated on sorbitol MacConkey (SMAC) agar and on phenol red agar base with 1% sorbitol (SPRAB). The order of the cooking methods with regard to the cooking time required for the patty to reach 71.1 degrees C was as follows: DSG (2.7 min) < MT-SSG (6.6 min) < OT-SSG (10.9 min). The more rapid, higher-temperature cooking method was more effective (P < 0.01) in destroying E. coli O157:H7 in ground beef. E. coli O157:H7 reduction levels were clearly differentiated among treatments as follows: OT-SSG (4.7 log10 CFU/g) < MT-SSG (5.6 log10 CFU/g) < DSG (6.9 log10 CFU/g). Significantly larger numbers of E. coil O157:H7 were observed on SPRAB than on SMAC agar. To confirm the safety of ground beef cooked to 71.1 degrees C, additional patties (100 g, n = 9) inoculated with lower concentrations of E. coli O157:H7 (10(3) to 10(4) CFU/g) were tested. The ground beef cooked by the OT-SSG method resulted in two (22%) of nine samples testing positive after enrichment, whereas no E. coli O157:H7 was found for samples cooked by the MT-SSG and DSG methods. Our findings suggest that consumers should be advised to either cook ground beef patties in a grill that cooks the top and the bottom of the patty at the same time or turn patties frequently (every 30 s) when cooking on a grill that cooks on only one side.

Animals↗
PubMed2004

Effect of forage quality on digestion and performance responses of cattle to supplementation with cooked molasses blocks.

We evaluated the effect of forage quality on response of cattle to supplementation with cooked molasses blocks. In Exp. 1, 175 heifers had ad libitum access to prairie hay (5.2% CP, DM basis). Treatments were a 2 x 3 factorial: supplementation with 0 or 1.96 kg/d of alfalfa DM, and supplementation with no cooked molasses block or with a low-protein or a high-protein cooked molasses block (14.4 and 27.5% CP, respectively, DM basis). There were no significant interactions between alfalfa and cooked molasses block for intake or gain. Forage intake and ADG were increased (P < 0.05) by alfalfa supplementation. Heifers fed high-protein cooked molasses blocks gained more (P < 0.05) weight than those fed low-protein cooked molasses blocks or no cooked molasses block. Heifers fed high-protein cooked molasses blocks ate more (P < 0.05) forage than those fed low-protein cooked molasses blocks, with heifers fed no cooked molasses block being intermediate. In Exp. 2, responses to cooked molasses blocks containing 33% CP (DM basis) were measured in 18 steers fed: 1) brome (8.4% CP), 2) alfalfa (19.2% CP), or 3) brome supplemented with 1.93 kg/d of alfalfa DM. Forages were available ad libitum. Forage DM intake was not affected by cooked molasses block and was greater (P < 0.05) for alfalfa than the alfalfa/brome mix, which in turn was greater (P < 0.05) than brome. Digestibility of DM was greater (P < 0.05) for alfalfa than brome or the alfalfa/brome mix and was not affected by cooked molasses block supplementation. Supplementation with cooked molasses blocks had only small effects on intake and digestion of medium- to high-quality forages, but it improved gains and feed efficiencies of heifers fed prairie hay ad libitum, with or without supplemental alfalfa.

Animal Feed↗
PubMed2006

Risk assessment of exposure to indoor aerosols associated with Chinese cooking.

Cooking is an important source of indoor aerosols in residential homes and buildings with non-smokers, and thus has public health implications. However, limited information is currently available in the published literature on the physical and chemical characteristics of aerosols produced by gas cooking. Consequently, a comprehensive study was carried out to investigate the physical (number and mass concentrations and size distributions) and chemical (metals) properties in a typical Chinese food stall in Singapore where stir-frying in a wok is the most common cooking method using gas stove. To assess the contribution of cooking activities to indoor particle concentrations, aerosol measurements were performed in two distinct time periods, i.e., during cooking and non-cooking hours. The average mass concentrations of fine particles (PM(2.5)) and metals increased by a factor of 12 and 11, respectively, from 26.7 and 1.5microgm(-3) during non-cooking hours to 312.4 and 15.6microgm(-3) during cooking hours. The average number concentration was also elevated by a factor of 85, from 9.1x10(3)cm(-3) during non-cooking hours to 7.7x10(5)cm(-3) during cooking hours. Real-time particle measurements showed that about 80% of the particles associated with cooking are ultrafine particles in terms of particle counts. To evaluate the potential health threat due to inhalation of air pollutants released from gas cooking, the health risk estimates based on exposure and dose-response assessments of metals were calculated for a maximally exposed individual. The findings indicate that the indoor air quality existing at the food stall may pose adverse health effects over long-term exposure to cooking emissions.

Aerosols↗
PubMed1995

Mutagens from heated Chinese and U.S. cooking oils.

BACKGROUND: The lung cancer incidence in Chinese women is among the highest in the world, but tobacco smoking accounts for only a minority of the cancers. Epidemiologic investigations of lung cancer among Chinese women have implicated exposure to indoor air pollution from wok cooking, where the volatile emissions from unrefined cooking oils are mutagenic. PURPOSE: This study was conducted to identify and quantify the potentially mutagenic substances emitted from a variety of cooking oils heated to the temperatures typically used in wok cooking. METHODS: Several cooking oils and fatty acids were heated in a wok to boiling, at temperatures (for the cooking oils) that ranged from 240 degrees C to 280 degrees C (typical cooking temperatures in Shanghai, China). The oils tested were unrefined Chinese rapeseed, refined U.S. rapeseed (known as canola), Chinese soybean, and Chinese peanut in addition to linolenic, linoleic, and erucic fatty acids. Condensates of the emissions were collected and tested in the Salmonella mutation assay (using Salmonella typhimurium tester strains TA98 and TA104). Volatile decomposition products also were subjected to gas chromatography and mass spectroscopy. Aldehydes were detected using high-performance liquid chromatography and UV spectroscopy. RESULTS: 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds were qualitatively and quantitatively detected, with emissions tending to be highest for unrefined Chinese rapeseed oil and lowest for peanut oil. The emission of 1,3-butadiene and benzene was approximately 22-fold and 12-fold higher, respectively, from heated unrefined Chinese rapeseed oil than from heated peanut oil. Lowering the cooking temperatures or adding an antioxidant, such as butylated hydroxyanisole, before cooking decreased the amount of these volatile emissions. Among the individual fatty acids tested, heated linolenic acid produced the greatest quantities of 1,3-butadiene, benzene, and acrolein. Separately, the mutagenicity of individual volatile emission condensates was correlated with linolenic acid content (r = .83; P = .0004). Condensates from heated linolenic acid, but not linoleic or erucic acid, were highly mutagenic. CONCLUSIONS: These studies, combined with experimental and epidemiologic findings, suggest that high-temperature wok cooking with unrefined Chinese rapeseed oil may increase lung cancer risk. This study indicates methods that may reduce that risk. IMPLICATIONS: The common use of wok cooking in China might be an important but controllable risk factor in the etiology of lung cancer. In the United States, where cooking oils are usually refined for purity, additional studies should be conducted to further quantify the potential risks of such methods of cooking.

China↗
PubMed2001

Nitrogen dioxide exposure from domestic gas cooking and airway response in asthmatic women.

BACKGROUND: Previous studies have not found a consistent association between exposure to domestic cooking using gas appliances and exacerbation of asthma. We investigated the immediate airflow response to acute exposure from single episodes of gas cooking, and peak airflow variability from continued exposure to repeated episodes of gas cooking in a group of non-smoking asthmatic women. METHODS: Sixteen adult non-smoking women with mild to severe persistent asthma were studied. The acute short term level of nitrogen dioxide (NO2) during gas cooking episodes and the mean exposure to NO2 from repeated gas cooking episodes were measured over a 2 week period, as well as proxy measures of frequency of cooking on each day and the length of time spent cooking each day. Their asthma status was monitored using peak expiratory flow rates (PEFR) before and after cooking, 2 week self-recorded serial readings of PEFR, respiratory symptom severity score, and use of rescue bronchodilators for acute asthma attacks. RESULTS: Cooking was significantly associated with an immediate mean fall in PEFR of 3.4% (p=0.015, paired t test). The acute short term NO2 level during cooking was significantly correlated with the fall in PEFR (r=-0.579; p=0.019). The frequency of cooking over a 2 week period was positively correlated with the mean exposure to NO2 (r=0.529; p=0.042). Continued exposure to NO2 over a 2 week period was associated significantly with increased frequency of rescue bronchodilator usage for asthma attacks (r=0.597; p=0.031). However, it was negatively associated with PEFR variability (r=-0.512; p=0.051) and respiratory symptom severity score (r= -0.567; p=0.043), probably due to the masking effects of bronchodilator treatment. CONCLUSIONS: Acute short term exposure to NO2 from single episodes of gas cooking is associated with immediate airflow limitation. Continued exposure from repeated episodes of gas cooking in asthmatic women is associated with greater use of rescue bronchodilators.

Adult↗
PubMed2000

Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.

A rapid, high-temperature double-sided grilling-broiling (DGB) system was compared to a single-sided broiling (SSB) system for cooking of foodservice ground beef patties to reduce microbial numbers and maintain textural quality. Patties (110 g) containing either Escherichia coli O157:H7 or Listeria monocytogenes (10(6-7) CFU/g) were cooked to target internal temperatures of 60 or 68 degrees C on each cooking system and immediately removed from the grills without the additional holding time at 60 or 68 degrees C that is recommended for foodservice cooking of ground beef patties. Actual final internal temperature attained, position on the grill, degree of doneness, cooking time, after-cook weight, texture characteristics, and bacterial counts of the patties were monitored. The DGB reduced E. coli O157:H7 and L. monocytogenes populations in ground beef patties by 5.7 log10 and 5.4 log10 CFU/g, respectively, when cooked to a target temperature of 60 degrees C (actual final internal temperature of 71.2 degrees C) and by 6.1 log10 and 5.6 log10 CFU/g, respectively, when cooked to a target temperature of 68 degrees C (actual final internal temperature of 75.8 degree C). The SSB reduced E. coli O157:H7 and L. monocytogenes populations by 1.3 log10 and 1.8 log10 CFU/g, respectively, when cooked to a target temperature of 60 degrees C (actual final internal temperature of 62.7 degrees C) and by 2.9 log10 and 3.6 log10 CFU/g, respectively, when cooked to a target temperature of 68 degrees C (actual final internal temperature of 69.3 degrees C). The DGB system effected a higher, more rapid temperature increase in patties cooked to either target temperature compared to the SSB system. This higher temperature was more effective in destroying pathogens in beef patties. Texture analyses determined that patties cooked on the DGB system had significantly higher values for springiness, adhesiveness, and product height as compared to the SSB system, and patties cooked on either system had significantly higher hardness, gumminess, chewiness, and product height values at the target temperature of 68 degrees C as compared to 60 degrees C.

Animals↗
PubMed2000

The relationship of raw broiler breast meat color and pH to cooked meat color and pH.

Three replicate trials were conducted to determine the influence of raw breast meat color and pH on subsequent cooked meat color and pH. In each trial, approximately 50 breast fillets were obtained from a commercial processing plant based on being either normal, lighter than normal, or darker than normal. Color (L* = lightness, a* = redness, and b* = yellowness) of each fillet was determined in triplicate on the underside surface of the fillet (to avoid scalding effects), and the pH was determined on a tissue sample removed from the posterior portion of each fillet. Fillets were then cooked in steam at 98 C for 20 min and cooled to room temperature, and a second sample was removed from the posterior section for cooked meat pH. Cooked meat color was measured on an exposed surface, to avoid cooking-related discoloration. The data were subjected to linear regression analysis to determine the relationship between raw and cooked values. Results indicated a significant linear relationship between raw and cooked values for each color parameter as well as pH. Model R2 values were 0.43, 0.40, 0.64, and 0.78 for L*, a*, b*, and pH, respectively. There were also significant linear relationships between raw meat L* and raw muscle pH (R2 = 0.59) as well as cooked meat L* and raw meat pH (R2 = 0.36). These results indicate that raw breast meat color and pH affect cooked breast meat color and pH but that cooking reduces the degree of color variation. Moreover, cooked meat lightness is more closely associated with raw breast meat pH than with cooked meat pH.

Analysis of Variance↗
PubMed1987

[Cervicobrachial disorders in school-lunch female cooks].

To clarify the relationship between the cervicobrachial disorders in the school-lunch female cooks and number of lunch, 15 elementary school-lunch cooks of O town whose quorum were observed by the standard of the Ministry of Education, Science and Culture and 19 cooks of M town whose quorum was one more than the standard were examined medically and their work conditions were also investigated. Results were as follows: 1) There were significantly (p less than 0.01) more cooks medically classified as "Normal (A)" in M town than in O town. Conversely, cooks classified as "Need therapy (C)" were more numerous in O town (p less than 0.01) than in M town (p less than 0.05). 2) In clinical findings prevalence rates such as median nerve extension test, cinesalgia in the neck, tenderness (flexor tendon of the lst finger of the hand, trapezius muscle, rhomboid muscle, teres minor muscle, brachioradial muscle) were higher in O town cooks than in M town cooks significantly (p less than 0.05). Complaint rates of the subjective symptoms or activities of daily living such as "pain in the neck," "pain in the arms," "want to lie down at free time" were higher in O town cooks than those in M town cooks significantly (p less than 0.05). 3) Average numbers of lunch and classes per cook were 137 lunch and 3.3 classes for O town cooks, and 114 and 2.9 for M town cooks, respectively. The average number of lunch of two towns were significantly different (p less than 0.05).(ABSTRACT TRUNCATED AT 400 WORDS)

Adult↗
PubMed1976

Quality factors in beef, pork, and lamb cooked by microwaves.

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

Animals↗
PubMed2004

Raw versus cooked vegetables and cancer risk.

This review of the medical literature from 1994 to 2003 summarizes the relationship between raw and cooked vegetables and cancer risk and examines whether they may affect cancer risk differently. Twenty-eight studies examined the relationship between raw and cooked vegetables and risk for various cancers. Twenty-one studies assessed raw, but not cooked, vegetables and cancer risk. The majority of these assessed risk of oral, pharyngeal, laryngeal, esophageal, lung, gastric, and colorectal cancers. Most showed that vegetables, raw or cooked, were inversely related to these cancers. However, more consistent results were found for oral, pharyngeal, laryngeal, esophageal, and gastric cancers. Nine of the 11 studies of raw and cooked vegetables showed statistically significant inverse relationships of these cancers with raw vegetables, but only 4 with cooked vegetables. The few studies of breast, lung, and colorectal cancers also suggested an inverse relationship with both raw and cooked vegetables, but these results were less consistent. In the two studies of prostate cancer, there was no association with either raw or cooked vegetables. One of two bladder cancer studies found an inverse relationship with cooked, but not raw, vegetables. Possible mechanisms by which cooking affects the relationship between vegetables and cancer risk include changes in availability of some nutrients, destruction of digestive enzymes, and alteration of the structure and digestibility of food. Both raw and cooked vegetable consumption are inversely related to epithelial cancers, particularly those of the upper gastrointestinal tract, and possibly breast cancer; however, these relationships may be stronger for raw vegetables than cooked vegetables.

Case-Control Studies↗
PubMed1984

Beef patty composition: effects of fat content and cooking method.

Patties from ground round, ground chuck , and regular ground beef containing 14%, 19%, and 24% fat, respectively, were cooked by six different methods and analyzed for compositional differences. Cooking methods were electric broiling , charbroiling , roasting, convection heating, frying, and microwave heating. Percent yield, fat, and moisture of cooked patties were significantly affected (p less than .05) by the interaction of fat level and cooking method. Except for patties cooked by broiling or convection heating, patty yields decreased with increasing fat levels. Leaner formulations of ground beef increased in fat percentage with cooking, while patties processed to contain more fat initially decreased in fat percentage following cooking. Microwave cooking always produced patties containing the least fat and caloric content in comparison with other methods. Increasing levels of fat in the raw patty formulation did not appear to affect substantially the total caloric value of the patties following cooking. Cooked patties processed to have 14% fat contained slightly more water and less fat than patties having 24% fat. At current retail prices, cooked patties made to have 14% fat cost +0.20 more per patty than patties produced to contain 24% fat, regardless of the method of cooking.

Animals↗
PubMed1998

Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.

A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast and leg meat patties were prepared, irradiated at 0 or 2.5 kGy dose, cooked to an internal temperature of 78 C, and stored in either vacuum or aerobic packaging. Thiobarbituric acid reactive substance (TBARS) values gradually decreased as the dietary TA increased and > 200 IU TA/kg diet treatments were helpful in maintaining low TBARS values in irradiated breast and leg meat patties during the 7-d storage period. With vacuum-packaging, irradiated cooked breast patties developed more oxidation than nonirradiated patties but the prooxidant effect of irradiation in cooked leg meat patties was not consistent. In aerobic-packaged cooked meat, irradiated patties had lower TBARS than nonirradiated patties in both breast and leg meat stored in oxygen permeable bags for 7 d. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles were highly correlated with the TBARS values of meat. However, hexanal represented the lipid oxidation status of cooked meat better than any other volatiles component. The amount of hexanal and total volatiles in cooked breast and leg meat shows decreasing trends as dietary TA increased. In vacuum packaging, irradiated breast and leg meat had higher hexanal and total volatiles content than nonirradiated meat at both 0 and 7 d of storage. In aerobic packaging, the amount of hexanal and total volatiles greatly increased in both irradiated and nonirradiated meat patties during the 7-d storage periods. The results illustrated that the antioxidant effect of TA was not strong enough to control lipid oxidation and off-odor generation in cooked meat stored under aerobic conditions because the progress of lipid oxidation in cooked meat under aerobic condition is very rapid. However, the combination of dietary TA and vacuum packaging of cooked meat immediately after cooking could be a good strategy to minimize oxidation and volatiles production in cooked meat.

Animal Feed↗
PubMed1993

The effect of cooking processes on PCB levels in edible fish tissue.

A significant factor in estimating human intake of polychlorinated biphenyls (PCBs) from fish consumption is the loss of PCBs during cooking. The total amount of PCBs actually consumed in the cooked fish may be significantly lower than the PCB level present before cooking because lipids and lipophilic compounds like PCBs tend to be removed from the fish during cooking. Several studies investigating the extent of loss of PCB compounds during the cooking process have been published in the peer-reviewed literature. However, because of what is perceived as inconsistent and inadequate data on the removal of these compounds, federal and state regulators typically do not assume that cooking reduces contaminant levels (EPA, 1990; 1991). In this paper, an attempt was made to reduce the uncertainty in the findings of these studies on PCB losses during the cooking process. This was accomplished by (1) eliminating studies that lacked statistical power to determine the degree of reduction, (2) reporting all of the results in a common format, and (3) characterizing studies by cooking method. In addition, the studies that reported increases in PCB concentration after cooking were carefully reviewed to provide a possible explanation of this occurrence. Based upon this analysis, it was concluded that cooking processes such as baking, broiling, microwave cooking, poaching, and roasting remove approximately 20 to 30% of the PCBs. Frying appears to remove more than 50%. PCB cooking losses also appears to be a function of the initial lipid concentration in the fish. Based upon this analysis, it is clear that the information from these studies do provide a reasonable basis for federal and state regulators to permit a quantitative adjust of PCB intakes.

Animals↗
PubMed2004

Source strengths of ultrafine and fine particles due to cooking with a gas stove.

Cooking, particularly frying, is an important source of particles indoors. Few studies have measured a full range of particle sizes, including ultrafine particles, produced during cooking. In this study, semicontinuous instruments with fine size discriminating ability were used to calculate particle counts in 124 size bins from 0.01 to 2.5 microm. Data were collected at 5 min intervals for 18 months in an occupied house. Tracer gas measurements were made every 10 min in each of 10 rooms of the house to establish air change rates. Cooking episodes (N = 44) were selected meeting certain criteria (high concentrations, no concurrent indoor sources, long smooth decay curves), and the number and volume of particles produced were determined for each size category. For each episode, the particle decay rate was determined and used to determine the source strength for each size category. The selected cooking episodes (mostly frying) were capable of producing about 10(14) particles over the length of the cooking period (about 15 min), more than 90% of them in the ultrafine (< 0.1 microm) range, with an estimated whole-house volume concentration of 50 (microm/cm)3. More than 60% of this volume occurred in the 0.1-0.3 microm range. Frying produced peak numbers of particles at about 0.06 microm, with a secondary peak at 0.01 microm. The peak volume occurred at a diameter of about 0.16 microm. Since the cooking episodes selected were biased toward higher concentrations, the particle concentrations measured during about 600 h of morning and evening cooking over a full year were compared to concentrations measured during noncooking periods at the same times. Cooking was capable of producing more than 10 times the ultrafine particle number observed during noncooking periods. Levels of PM2.5 were increased during cooking by a factor of 3. Breakfast cooking (mainly heating water for coffee and using an electric toaster) produced concentrations about half those produced from more complex dinnertime cooking. Although the number and volume concentrations observed depend on air change rates, house volume, and deposition rates due to fans and filters, the source strengths calculated here are independent of these variables and may be used to estimate number and volume concentrations in other types of homes with widely varying volumes, ventilation rates, and heating and air-conditioning practices.

Air Pollution, Indoor↗