Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “COOKING”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 1,351 records · Page 75Linked to original sources
PubMed1986

Heme, ferritin and vegetable iron absorption in humans from meals denatured of heme iron during the cooking of beef.

The iron absorption from heme, ferritin and vegetable foods was tested in 63 humans (10 males and 53 females). The iron absorption from heme in beef exposed to prolonged heating was markedly reduced, following the degree of denaturation of the heme. The iron absorption from ferritin was about 31% of the absorption of the reference dose when administered with meat alone, falling to 11% of the reference dose when administered in a meal containing meat and vegetable foods. The absorption of ferritin iron was less than half that of vegetable iron. The data confirm a previous proposal that ferritin forms part of a subgroup of the non-heme iron pool.

Animals↗
PubMed2001

A test of the mutagenicity of cooked meats in vivo.

There is a correlation between intestinal cancer and diets high in meat, so fried beef, chicken, lamb, pork and fish were tested for their ability to induce mutations in the small intestine of mice. The mice were bred to be heterozygous at the Dlb-1 locus so that loss of the dominant Dlb-1 b allele by mutation could be detected. Mice were fed the AIN-76A diet (which contains 50% of the calories in the form of sucrose) or an isocaloric diet in which the sucrose was replaced by meat or fish, for 5 or 9 weeks. Manifestation of mutants requires approximately 1 week in this system, so this corresponds to an effective exposure of 4 and 8 weeks, respectively. There was no significant difference in the weights of animals on the different diets, and no difference in mutant frequency. Several food mutagens were present, but at low levels. These results, when considered in the light of tests of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine and amino(alpha)carboline at much higher doses (Zhang,X.-B., Tao,K.S., Urlando,C., Shaver-Walker,P. and Heddle,J.A. (1996) MUTAGENESIS:, 11, 43-48), indicate that there is no highly mutagenic compound missed by previous testing with bacterial assays and that mixtures of heterocyclic amines at low levels do not show great synergy.

Administration, Oral↗
PubMed1999

Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation.

Nonmeat ingredients were tested for their ability to inhibit pink color (which consumers associated with undercooking) in turkey breasts with and without added pink color generating agents (1.0% nicotinamide; 20, 100 ppm nitrite). Nonmeat ingredients included: trans 1,2-diaminocyclohexane-N,N,N',N' tetraacetic acid monohydrate (CDTA), diethylenetriamine pentaacetic acid (DTPA), ethylenedinitrilotetraacetic acid disodium salt (EDTA), and nonfat dried milk (NFDM). Ingredients were evaluated at two (1%, 2% NFDM) or three different levels (50 ppm, 100 ppm, 200 ppm; EDTA, DTPA, and EDTA), over three storage times (1, 4, 21 d), and after 2 min of exposure to light and air. Whole muscle turkey strips were injected with a 20% treatment solution. Product was tumbled and heat processed to an internal temperature of 80 C. Turkey muscle strips containing ingredients without pink color generating agents were less red and lighter than controls. In most cases, 50 ppm of added EDTA, CDTA, or DTPA was sufficient to reduce pinking. Ingredients were more effective against nicotinamide- than nitrite-generated pink. Overall, ingredients delayed onset of pink color associated with storage time. In general, DTPA was the most effective of the test ingredients. However, as NFDM is both effective at reducing the pink defect and approved as a nonmeat ingredient, processors can incorporate this ingredient for the benefit of reducing this defect. Future studies should determine how NFDM achieves this reduction.

Animals↗