PubMed · 11998021
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
N Blume. From barnyard to backyard: the potential for E-coli.. https://pubmed.ncbi.nlm.nih.gov/11998021/
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
This study investigated the evolution of eating quality (colour, texture and volatile flavour compounds), water status, microstructure and protein structure of pork meat under different cooking methods. The methods analysed included traditional cooking (TC: 10, 20, 30 and 40 min, 100 °C), sous-vide cooking (SV: 1, 2, 3 and 4 h, 60 °C) and micro-pressure cooking (MC: 10, 20, 30 and 40 min, 120 °C). Across the three cooking processes, as cooking time increased, cooking loss, lightness, yellowness, P23, β-sheet, random coil and surface hydrophobicity of the meat samples increased. By contrast, redness, P22, hydrogen proton density, esters content, α-helix, β-turn and sulfhydryl group content decreased. Moreover, the Warner-Bratzler shear force (WBSF), adhesiveness, hardness, springiness, gumminess, chewiness, alcohols, aldehydes, ketones and fluorescence intensity of the meat samples, initially increased and then decreased as cooking progressed. SV resulted in higher water-holding capacity (WHC), improved redness and increased alcohol and ester levels, whereas MC produced softer meat and greater water mobility. Furthermore, MC enhanced the degree of microstructural damage and protein structural unfolding in the meat. MC requires less time to achieve textures and flavours similar to those obtained using the TC and SV methods. Thus, MC is an efficient cooking method for the catering industry to obtain desired meat quality rapidly.
Explore the source record for details and available documents.
The need to place "prevention through hygiene" at the core of strategies for infection prevention has been emphasised by recent events. Indications are that re-evaluation of current practice and the promotion of improved hygiene in the domestic setting could have a significant impact in reducing infectious disease. If the public are to play a part however they must be properly informed. Encouraging the concept of the home as a setting in which the whole range of activities occur, including food hygiene, personal hygiene and hygiene related to medical care, provides the opportunity for a rational approach to home hygiene based on risk assessment. In the home surfaces (including hand surfaces) and other sites play an important part in the transmission of infection, especially food-borne infections. From an assessment of the frequency of occurrence of pathogens and potential pathogens at reservoirs, disseminators and hand and food contact sites together with the potential for transfer within the home, the risks of exposure can be assessed. This can be used to develop a rational approach in which effective hygiene procedures involving cleaning and disinfection as appropriate are targeted at these sites to reduce risks of cross contamination. This approach is consistent with the view that good home hygiene is not about "getting rid of household germs" but about targeting hygiene measures appropriately to reduce exposure to germs and thereby prevent cross infection. In motivating change, education programmes must take account of concerns related to antimicrobial resistance, the environment and the "health" of the immune system.