Cooking and diet quality: A focus on meat

Diet Quality: An Evidence-Based Approach

Volumn 1, Issue , 2013, Pages 257-284

  Alfaia, Cristina M ^a   Lopes, Anabela F ^a   Prates, José A M ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Cooking; Diet; Meat; Nutrient losses; Oxidative processes; Quality

Indexed keywords

EID: 84958768509     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4614-7339-8_20     Document Type: Chapter

References (57)

1. Troy DJ, Kerry JP. Consumer perception and the role of science in the meat industry: review. Meat Sci. 2010;86:214-26.
2. Perelló G, Martí-Cid R, Castell V, et al. Influence of various cooking processes on the concentrations of PCDD/PCDFs, PCBs and PCDEs in foods. Food Control. 2010;21:178-85.
3. Serra-Majem L, Ribas L, Ngo J, et al. Food, youth and the Mediterranean diet in Spain. Development of KIDMED, Mediterranean Diet Quality Index in children and adolescents. Public Health Nutr. 2004;7: 931-5.
4. Carmody RN, Wrangham RW. The energetic significance of cooking. J Hum Evol. 2009;57:379-91.
5. Arnoldi A. Thermal processing and food quality: analysis and control. In: Richardson P, editor. Thermal technologies in food processing. Cambridge: Woodhead CRC; 2001. p. 138-54.
6. Wills CTM, de Witt AM, Sigfusson H, et al. Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage. J Food Sci. 2006;71:109-14.
7. Zhao Y, Flugstad B, Kolbe E, et al. Using capacitative (radio frequency) dielectric heating in food processing and preservation: a review. J Food Process Eng. 2000;23:25-55.
8. Raner KD, Strauss CR, Vyskoc F, et al. A comparison of reaction kinetics observed under microwave irradiation and conventional heating. J Org Chem. 1993;58:950-3.
9. Zell M, Lyng JG, Cronin DA, et al. Ohmic cooking of whole beef muscle-evaluation of the impact of a novel rapid ohmic cooking method on product quality. Meat Sci. 2010;86:258-63.
10. Daniel CR, Cross AJ, Koebnick C, et al. Trends in meat consumption in the USA. Public Health Nutr. 2011;14:575-83.
11. AGRI. DG AGRI short term outlook, February 2012; 2012. http://epp.eurostat.ec.europa.eu
12. Lombardi-Boccia G, Lanzi S, Aguzzi A. Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. J Food Compos Anal. 2005;18: 39-46.
13. Prates JAM, Bessa RJB. Trans and n-3 fatty acids. In: Nollet LM, Toldrá F, editors. Handbook of muscle foods analysis. New York: CRC Press; 2009. p. 399-417.
14. Rinaldi M, Chiavaro E, Massini R. Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: application to meat cooking automation. Food Control. 2012;23:412-8.
15. US United States Department of Agriculture Food Safety and Inspection Service. USDA table of nutrient retention factors. Release 6. Beltsville, MD: U.S. Nutrient Data Laboratory, Department of Agriculture; 2007.
16. FDA Food Code. Recommendations of the United States Public Health Service, Food and Drug Administration. Alexandria, VA: National Technical Information Service; 2009.
17. Toldrá F. Biochemistry of meat and fat. In: Toldrá F, editor. Handbook of fermented meat and poultry. 1st ed. Oxford: Blackwell; 2007. p. 51-8.
18. Palka K, Daun H. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci. 1999;51:237-43.
19. Davey CL, Gilbert KV. Temperature-dependent cooking toughness in beef. J Sci Food Agric. 1974;25: 931-8.
20. Goñi SM, Salvadori VO. Prediction of cooking times and weight losses during meat roasting. J Food Eng. 2010;100:1-11.
21. Tornberg E. Effects of heat on meat proteins- implications on structure and quality of meat products. Review. Meat Sci. 2005;70:493-508.
22. Heymann H, Hedrick HB, Karrasch MA. Sensory and chemical characteristics of fresh pork roasts cooked to different centre temperatures. J Food Sci. 1990;55: 613-7.
23. Badiani A, Stipa S, Bitossi F, et al. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices. Meat Sci. 2002;60:169-86.
24. Alfaia CMM, Alves SP, Lopes AF, et al. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 2010;84:769-77.
25. Danowska-Oziewicz M. The influence of cooking methods on the quality of pork patties. J Food Process Preserv. 2009;33:473-85.
26. Broncano JM, Petrón MJ, Parra V, et al. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Sci. 2009;83:431-7.
27. Greenfield H, Arco J, Barnes JA, et al. Nutrient composition of Australian retail pork cuts 2005/2006. Food Chem. 2009;117:721-30.
28. Echarte M, Ansorena D, Astiasarán I. Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties. J Agric Food Chem. 2003;51:5941-5.
29. Estévez M. Protein carbonyls in meat systems: a review. Meat Sci. 2011;89:259-79.
30. Serrano A, Librelotto J, Cofrades S, et al. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Sci. 2007;77:304-13.
31. Kumar S, Aalbersberg B. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking. J Food Compos Anal. 2006;19: 302-10.
32. Davies KJA, Delsignore ME, Lin SW. Protein damage and degradation by oxygen radicals. II. Modification of amino acids. J Biol Chem. 1987;262:9902-7.
33. Gatellier P, Kondjoyan A, Portanguen S, et al. Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: implication in nutritional quality of meat. Food Chem. 2009;114:1074-8.
34. Burlingame B, Nishida C, Uauy R, et al. Fats and fatty acids in human nutrition. Report of a Joint FAO/WHO Expert Consultation, November 2008. Ann Nutr Metab. 2009;55:1-308.
35. Bragagnolo N, Rodriguez-Amaya DB. New data on the total lipid, cholesterol, and fatty acid composition of raw and grilled beef longissimus dorsi. Arch Latinoam Nutr. 2003;53:312-9.
36. Gerber N, Scheeder MRL, Wenk C. The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Sci. 2009;81:148-54.
37. Liao GZ, Wang GY, Xu XL, et al. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Sci. 2010;85: 149-54.
38. Barbanti D, Pasquini M. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT. 2005;38: 895-901.
39. British Department of Health. Nutritional aspects of cardiovascular disease. Report on health and social subjects No. 46. London: HMSO; 1994.
40. Ono K, Berry BW, Paroczay E. Contents and retentions of nutrients in extra lean, lean and regular ground beef. J Food Sci. 1985;50:701-6.
41. Merrill AL, Watt BK. Energy value of foods, basis and derivation (revision), Agriculture handbook, vol. 74. Washington, DC: US Department of Agriculture; 1973.
42. Liu Q, Lanari MC, Schaefer DM. A review of dietary vitamin E supplementation for improvement of beef quality. J Anim Sci. 1995;73:3131-40.
43. Thomas MH, Brenner S, Eaton A, et al. Effect of electronic cooking on nutritive value of foods. J Am Diet Assoc. 1949;25:39-45.
44. Wing RW, Alexander JC. Effect of microwave heating on vitamin B, retention in chicken. J Am Diet Assoc. 1972;61:661.
45. Ortigues-Marty I, Thomas E, Prévéraud DP, et al. Influence of maturation and cooking treatments on the nutritional value of bovine meats: water losses and vitamin B12. Meat Sci. 2006;73:451-8.
46. Purchas RW, Rutherfurd SM, Pearce PD, et al. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle. Meat Sci. 2004;68:201-7.
47. Lawrence TE, King DA, Obuz E, et al. Evaluation of electric-grill, forced-air convection oven and electric broiler cookery methods for beef tenderness research. Meat Sci. 2001;58:239-46.
48. Rhee KS, Anderson LM, Sams AR. Lipid oxidation potential of beef, chicken, and pork. J Food Sci. 1996;61:8-12.
49. Hernández P, Navarro JL, Toldrá F. Lipids of pork meat as affected by various cooking techniques. Food Sci Technol Int. 1999;5:501-8.
50. Hoac T, Daun C, Trafikowska U, et al. Influence ofheat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat. Innov Food Sci Emerg Technol. 2006;7:88-93.
51. Gatellier P, Kondjoyan A, Portanguen S, et al. Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality. Meat Sci. 2010;85:645-50.
52. Santé-Lhoutellier V, Astruc T, Marinova P, et al. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. J Agric Food Chem. 2008;56:1488-94.
53. Huang F, Huang M, Xu X, et al. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork. J Sci Food Agric. 2011;91: 443-8.
54. Pearson AM, Love JD, Shorland FB. Warmed-over flavor in meat, poultry and fish. Adv Food Res. 1977;23:1-74.
55. Liu Y, Chen YR. Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats. Meat Sci. 2001;4:395-401.
56. Oz F, Kaya M. Heterocyclic aromatic amines in meat. J Food Process Preserv. 2011;35:739-56.
57. Felton JS, Fultz E, Dolbeare FA, et al. Reduction of heterocyclic aromatic amine mutagens/carcinogens in fried beef patties by microwave pretreatment. Food Chem Toxicol. 1994;32:897-903.