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Meat Cookery and Cooked Meat Products
Abstract
The origin of meat cookery is older than civilization itself, and, like meat curing, probably first occurred accidentally when fresh meat was exposed to fire and/or heat. This theory has some support in the classic treatise entitled“Dissertation on Roast Pig” by Charles Lamb, the famous English author who lived during the latter part of the eighteenth and the early part of the nineteenth century. According to Lamb’s humorous account, the ancient Chinese kept their pigs in the houses as pets, and after the accidental burning of one house along with the pigs, they learned that“roast pig” was indeed a delicacy. In fact, Lamb satirically suggests that it became a custom to purposely set fire to their houses as a means of preparing roast pork.
... Meat cooking usually involves more than 1 mode of heat transfer (Bejerholm and others 2014). In dry-heat cooking, the meat is surrounded by hot air; yet frying in fat and pan frying are also regarded as dry-heat methods of cooking (Pearson and Gillett 1996b). In contrast to dry-heat cooking, moist-heat (hydrothermal) cooking makes use of hot liquid or steam (Pearson and Gillett 1996b). ...
... In dry-heat cooking, the meat is surrounded by hot air; yet frying in fat and pan frying are also regarded as dry-heat methods of cooking (Pearson and Gillett 1996b). In contrast to dry-heat cooking, moist-heat (hydrothermal) cooking makes use of hot liquid or steam (Pearson and Gillett 1996b). In reality, meat cooking procedures are often combinations of dry heat and moist heat (Pearson and Gillett 1996b). ...
... In contrast to dry-heat cooking, moist-heat (hydrothermal) cooking makes use of hot liquid or steam (Pearson and Gillett 1996b). In reality, meat cooking procedures are often combinations of dry heat and moist heat (Pearson and Gillett 1996b). ...
Food ingredients commonly undergo heat treatment. Meat, in particular, is typically consumed after some form of heating, such as boiling or roasting. Heating of meat can introduce a wide range of structural changes in its proteinaceous components. At the 3-dimensional structural level, meat proteins may denature and form aggregates upon heating. At the molecular level, primary structure (amino acid residue) alterations reported in cooked meat include protein carbonylation, modification of aromatic residues, and the formation of Maillard reaction products. Identification of these modifications is essential for determining the mechanism of thermal processing of meat and allowing better control of the nutritional and functional properties of products. This article reviews and summarizes the current state of understanding of protein modifications at the molecular level in commonly consumed mammalian food. In addition, relevant case studies relating to characterization of heat-induced amino acid residue-level modifications in other biological materials such as milk and wool are discussed to provide complementary insights.
... This might be due to prolonged cooking times which ultimately resulted into formation of a range of primary precursors, aroma volatiles and secondary intermediates such as aldehydes, diketones, hydrogen sulphide etc. The present finding is in agreement with statement of a study (Pearson and Gillett 1997), which documented that cooking always intensifies the flavour of meat. ...
... Increased cooking times always improved the Csp of CMC and it was highest at 5mins of cooking period (Fig. 3b). This might be due to higher moisture loss and thus surface firmness of CMC during prolonged cooking times (Pearson and Gillett 1997). ...
A three factor Box-Behnken design of response surface methodology was employed to optimize spent hen meat level (600-700 g kg(-1)), oil level (25-75 g kg(-1)) and cooking time (3-5 min) for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes - colour/appearance, flavour, crispiness, after-taste, meat flavour intensity and overall acceptability. The analysis of variance showed that meat and cooking time interaction showed significant effect (p < 0.01; p < 0.05; p < 0.1) on colour/appearance and crispiness of chicken meat caruncles. Quadratically meat level showed significantly higher effect (p < 0.01; p < 0.05; p < 0.1) on crispiness; and oil level and cooking time (p < 0.05; p < 0.1) on after-taste of chicken meat caruncles. Linearly meat level showed significantly higher (p < 0.05; p < 0.1) effect on colour/appearance, after-taste, meat flavour intensity and overall acceptability of chicken meat caruncles. The optimized conditions were: 650 g kg(-1) meat level, 50 g kg(-1) oil level and cooking time as 4 min. Among all sensory parameters, crispiness is one of the most important sensory parameters for meat snacks, which was highest (6.68) at the optimized conditions in the final product. The other sensory parameters ranged from 6.33 to 6.68 on an eight point scale. Box-Behnken design of RSM performed well in the optimization process of development of chicken meat caruncles to produce product with very high degree of acceptability. 650 g kg(-1) of spent hen meat level produced the most acceptable product in terms of sensory profile.
... Although meat is surrounded by hot air in dry heat cooking method, such as pan frying with oil, hot liquid or steam are applied to meat in moist-heat (hydrothermal) cooking. On many applications, combinations of dry heat and moist heat treatment are implemented together (Pearson & Gillett, 1996). ...
In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time (P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.
An economic analysis of three systems for the commercial cooking of chicken is presented based on actual costs of batch steam and theoretical (but believed realistic) costs of conveyorized steam and conveyorized microwave in steam atmosphere systems. Microwave cooking shows certain advantages in operation over batch systems and over steam or water continuous systems of cooking. Advantages are of such magnitude that they would pay out the increased capital investment in about 1.27 years. Other advantages in microwave cooking are discussed.
Attempts were made to isolate and characterize some of the constituents of beef muscle tissue which evolve the distinctive odor and flavor associated with cooked beef. Beef muscle tissue was fractionated into a number of water-soluble and water-insoluble fractions. Dialysis of the water extract of uncooked ground beef gave a diffusate which, after lyophilization, was capable of producing an odor similar to that of broiled steak when heated with fat, and a beef broth odor and flavor when boiled in water. The components of this fraction were separated by column chromatography and gel filtration. They are of relatively low molecular weight and contain peptides, carbohydrates, and phosphates as yet unidentified.
SUMMARY— A split-plot design was used to study browning and associated properties of LD muscles from 12 Duroc and 12 Poland China barrows. Pigs were: (1) untreated, (2) sugar-fed 1 week before slaughter, and (3) fasted 48 hr, then exercised to exhaustion before slaughter. One half of each carcass was cooled at 30°F and the other at 42°F. Loins and hams were evaluated for “quality” using the Wisconsin 5-point scale.
Muscles from Durocs had more marbling and ether extract than muscles from Poland Chinas; total moisture and Gardner reflectance values (browning) were lower in muscles from Durocs than in those from Poland Chinas. Color and firmness scores for hams were not affected by breed, but firmness scores of loins were higher (P < 0.05) for Durocs than for Poland Chinas. Glycogen, pH and reducing sugar values were similar for both breeds.
Antemortem treatment had no significant effect on marbling. Usually muscles of sugar-fed pigs had the lowest; untreated pigs, intermediate; and exercised pigs the highest color and firmness scores. Glycogen was higher (P < 0.05) in muscles from sugar-fed animals than in muscles from untreated or exercised animals. Muscles of sugar-fed pigs had the highest reducing sugar and lowest pH and reflectance values; those of exercised pigs had the lowest reducing sugar and the highest pH and reflectance values. Untreated pigs had intermediate values for those factors.
Muscles chilled at 42°F had lower firmness, color, and marbling scores and higher reducing sugar values than those chilled at 30°F. Simple correlation coefficients indicated relationships between reflectance values and total moisture, pH, ether extract, and reducing sugar; whereas, partial correlation coefficients indicated relationships between reflectance and ether extract and reducing sugar. As reducing sugar and/or ether extract increased, the degree of browning increased. Also, regression analyses indicated that ether extract and reducing sugar were the important factors affecting browning.
Sensory properties of the aroma of cooked beef were analyzed using an odor quality assessment technique based on, though not identical with, that of Persson et al. (1973a) (J. Food Sci. 38: 386). Detailed odor descriptions were obtained for beef samples cooked conventionally and by microwave radiation for different periods of time. Several differences in aroma characteristics were observed. In general, odor qualities rated highly for the aroma of microwave cooked beef were shown to be either associated with “meaty boiled” aroma or else to have negative correlation with the quality “meaty roast”.
Thesis (M.S.)--Kansas State University, 1969.
This chapter presents basic principles of microwaves and recent developments and their uses. The first type of microwave process device to be developed was the batch-type oven. Originally, this type of oven operated at 3000 megacycles; now it uses the 2450-megacycle band. The second general type of microwave process device utilizes five 1-2-kw parabolic radiators radiating onto foodstuffs placed on a belt made of a low-loss dielectric material. A continuous-type microwave oven was developed that feeds microwave power from one single large power tube into a tunnel through a series of slit openings. At the end of the belt are energy-trapping devices that serve two functions: (1) they prevent excess radiation from leaking out of the ends of the tunnel, being absorbed in the water loads instead. (2) Being thus absorbed when there is no load in the tunnel, there is no energy to go back into the power tube and damage it. One of the latest developments relates to a folded-waveguide, or meander system, wherein the energy is piped into one end and the product passes through the waveguide. Another (and relatively recent) development is the Amplitron tube. The problem of efficiency of microwave absorption into foods has been approached on a thermodynamic basis, because the sole effect of microwaves in foods is that of heat, and because the amount of heat that can be absorbed is a function of frequency and of the dielectric-loss characteristics of the foodstuffs. The chapter discusses most of the important uses that have been suggested for R F energy in the processing of foods.
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