Influence of cooking processes on Cu, Fe, Mn, Ni, and Zn levels in beef cuts

Pistón, Mariela; Suárez, Analía; Bühl, Valery; Tissot, Florencia; Silva, Javier; Panizzolo, Luis Alberto

doi:10.1016/j.jfca.2020.103624

Cited by 16 publications

(13 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In 1974, Davey and Gilbert (1974) defined meat cooking as the process of heating meat to adequately high temperatures to denature proteins. Multiple researchers have since investigated the effect of various cooking methods on the physical (García‐Segovia et al., 2007; Obuz et al., 2003), chemical (i.e., nutritional) (Pistón et al., 2020; Suleman et al., 2020), and sensory (Ángel‐Rendón et al., 2020; Suleman et al., 2020) properties of red meat. However, these studies are often only focused on the individual properties rather than using an integrated approach.…”

Section: Meat Cookingmentioning

confidence: 99%

“…Conventional cooking methods include moist heat and dry heat cooking methods (Hassoun, Aït‐Kaddour, et al., 2020; Hassoun, Ojha, et al., 2020; Pistón et al., 2020). The American National Livestock and Meat Board (1992) (now referred to as the National Cattlemen's Beef Association) divided dry heat cooking methods into: Indoor grilling; outdoor grilling; broiling; uncovered oven‐roasting; pan broiling; pan frying; and stir‐frying (Lorenzen et al., 1999; Mörlein, 2019).…”

Section: Meat Cookingmentioning

confidence: 99%

See 1 more Smart Citation

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in‐depth investigation into the exact changes that occur with increasing internal end‐point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., sample preparation and internal end‐point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.

show abstract

Section: Meat Cookingmentioning

confidence: 99%

Section: Meat Cookingmentioning

confidence: 99%

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The most common methods normally used in order to determine trace elements content in foods are based on microwave-assisted digestion with mineral acids followed by a measurement using atomic spectrometry techniques [15].…”

Section: Effects Of Cooking Methods On Meat Minerals Contentmentioning

confidence: 99%

“…In these samples, cooking loss was correlated with the different cooking method, not on the type of mineral. A recent study [15] was performed with the aim of determining minerals content in beef cooked using two levels of doneness, respectively medium and well done. The results obtained for medium cooking level showed this range of minerals content (μg/100 g serving size):…”

Section: Effects Of Cooking Methods On Meat Minerals Contentmentioning

confidence: 99%

“…Living organisms need minerals to maintain a healthy condition. In fact, lack or deficiency of trace elements can produce diseases that are reversed once incorporated [15]. Several of the essential trace elements are metals: copper (Cu), zinc (Zn), iron (Fe), and manganese (Mn), all of them involved in different metabolic reactions.…”

Section: Meat As a Source Of Mineralsmentioning

confidence: 99%

See 1 more Smart Citation

Vitamins and Minerals in Raw and Cooked Donkey Meat

Polidori¹,

Girolami²,

Vincenzetti³

2021

Meat and Nutrition

View full text Add to dashboard Cite

Human health is deeply affected by nutrition. The most important nutritional property of a good diet, able to provide an adequate amount of nutrients, to fulfill growth and development requirements, permitting also health maintenance, is variety of foods. Meat can be included in several diets, particularly when they are based on a restricted choice of plant foods. The inclusion of meat and meat products, even in small amounts, can significantly improve many diets; in fact, meat and derived products are good sources of proteins, vitamins and mineral salts. Thermal processes used for cooking meats represent an important factor which affects the minerals and vitamins meat content. Loss of minerals and water-soluble vitamins in cooked meat may occur, depending on the cooking method used. Previous studies investigated on donkey meat nutritional properties, described interesting characteristics of this alternative red meat, rich in protein and in iron, and with low-fat content. This chapter describes the donkey meat chemical composition, showing a comparison with other traditional red meats. The effects of cooking methods on donkey meat vitamins and minerals content will be also evaluated.

show abstract