Thematische Bibliographien / Cooking method

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Cooking method“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 21. Februar 2023

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Zeitschriftenartikel zum Thema "Cooking method"

1

Hejlová, A., und J. Blahovec. „The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing“. Czech Journal of Food Sciences 28, No. 5 (14.10.2010): 407–11. http://dx.doi.org/10.17221/225/2008-cjfs.

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The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CT<sub>max</sub>) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests. &nbsp;
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2

Hobani, Ali I., Moath B. Othman, Adil A. Fickak und Gamaleldin M. Suliman. „Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat“. Processes 11, Nr. 1 (06.01.2023): 182. http://dx.doi.org/10.3390/pr11010182.

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This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.
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Ooi, Sho, Tsuyoshi Ikegaya und Mutsuo Sano. „Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation“. Journal of Robotics and Mechatronics 29, Nr. 4 (20.08.2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.

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This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on the motion of arms. Using the cooking behavior rate obtained from the motion of arms and cooking utensils, this study achieves recognition of the cooking behavior. The average recognition rate was 63% when calculated by the conventional method of focusing on arm motions. It has been improved by approximately 20% by adding the proposed cooking utensil information and optimizing the parameters. An average recognition rate of 84% was achieved with respect to the five types of basic behaviors of “cut,” “peel,” “stir,” “add,” and “beat,” indicating the effectiveness of the proposed method.
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Dansou, Valère, Paul A. F. Houssou, Raoul K. Balogoun und Abel B. Hotegni. „Cooking Characteristics of Three Parboiled Rice Varieties Locally Produced in Gogounou and Banikoara in North-Benin“. Uganda Journal of Agricultural Sciences 18, Nr. 2 (15.03.2018): 83–92. http://dx.doi.org/10.4314/ujas.v18i2.2.

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Abstract. The cooking ability of three (03) parboiled varieties (IR 841, Oroukokey and Burkina) was evaluated. The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii) evaluation of the three cooking rice methods, (iii) physical quality assessment of the three cooked rice samples and (iv) validation of the best rice cooking method by the women processors. At the laboratory level, results obtained show that for 5 g of every rice variety tested, the variety IR 841 cooked more quickly than the two othervarieties with a cooking time of 24±2 min for IR 841 and 31.25±1.25min and 29±1min respectively for the Oroukokey and Burkina varieties. As for the swelling capacity, the Oroukokey varieties and Burkina swelled more (3.31±0.15% and 3.77±0.34% respectively) than IR 841 variety (2.99±0.22%). Results of the three cooking methods tested with the restaurants, showed that the double cooking and the steam cooking was the most suitable method for cooking of IR 841 whereas the direct cooking method was most preferred for the Oroukokey and Burkina varieties. In conclusion, the double cooking methods was recommended for IR 841while direct cooking method was recommended for the Oroukokey and Burkina varieties.Keywords: IR 841, Oroukokey, Burkina, local, appropriate preparation.
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Klinhom, Phongchai, Jitra Klinhom und Sasithorn Methawiwat. „Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat“. Applied Mechanics and Materials 855 (Oktober 2016): 70–74. http://dx.doi.org/10.4028/www.scientific.net/amm.855.70.

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The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P<0.05). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product.
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Peng, Chiung-Yu, Cheng-Hang Lan, Pei-Chen Lin und Yi-Chun Kuo. „Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes“. Journal of Hazardous Materials 324 (Februar 2017): 160–67. http://dx.doi.org/10.1016/j.jhazmat.2016.10.045.

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7

Hejlová, A., und J. Blahovec. „Role of cultivation conditions in potato sloughing as indicated by CPEM method“. Plant, Soil and Environment 53, No. 9 (07.01.2008): 403–12. http://dx.doi.org/10.17221/2291-pse.

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The new CPEM (cooked potato effective mass) method was used to study the sloughing of a potato variety grown in two successive years in six regimes given by different levels and forms of fertilisation and irrigation. The sloughing process is characterized by the cooking time, i.e. the starting point of disintegration, and by the speed of disintegration. Both parameters are also evaluated in dependence on tuber density in linear models of cooking and disintegration stages. Effects of different cultivation regimes were observed in both stages. The sloughing sensitivity to tuber density expressed via the cooking time seemed to be a relatively stable variety parameter independent of growing conditions. The fertilisation reduced the level of sloughing, i.e. higher cooking time values (<i>P</i> < 0.0023), and at the same time lower disintegration rates (<i>P</i> < 0.006) were indicated for fertilised tubers. No influence of irrigation was observed in our study.
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Poelman, Astrid A. M., Conor M. Delahunty und Cees de Graaf. „Cooking time but not cooking method affects children’s acceptance of Brassica vegetables“. Food Quality and Preference 28, Nr. 2 (Juni 2013): 441–48. http://dx.doi.org/10.1016/j.foodqual.2012.12.003.

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9

Adi, Annis Catur, Mahmud Aditya Rifqi, Merryana Adriani, Farapti Farapti, Nila Reswari Haryana und Junaida Astina. „EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE“. Media Gizi Indonesia 15, Nr. 3 (18.09.2020): 159. http://dx.doi.org/10.20473/mgi.v15i3.159-166.

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Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.
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Jomori, Manuela Mika, Rossana Pacheco da Costa Proença, Maria Elena Echevarria-Guanilo, Greyce Luci Bernardo, Paula Lazzarin Uggioni und Ana Carolina Fernandes. „Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method“. British Food Journal 119, Nr. 5 (02.05.2017): 1003–16. http://dx.doi.org/10.1108/bfj-10-2016-0448.

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Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire. Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient. Findings Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a>0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59). Research limitations/implications SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply. Practical implications A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions. Originality/value No available cooking skills questionnaires were found that have been validated by the known-groups method regarding differences between gender and individuals’ level of cooking knowledge, as conducted in this study.
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Dissertationen zum Thema "Cooking method"

1

Yeung, Hway-Seen. „Evaluation of legume cooking characteristics using a rapid screening method“. [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2514.

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Shahnaseri, Mahnaz, of Western Sydney Hawkesbury University, of Science Technology and Environment Faculty und School of Food Science. „The effect of cooking method upon iron and zinc bioavailability in rice“. THESIS_FST_SFH_Shahnaseri_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/695.

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Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet
Doctor of Philosophy (PhD)
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3

Lepper, Ashley Nicole. „Influence of Cut, Cooking Method, and Post-Mortem Aging on Beef Palatability“. Diss., North Dakota State University, 2013. https://hdl.handle.net/10365/27115.

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The objectives of these studies were to determine the effects of cut, cooking method, and postmortem aging on improving consumers' perception of beef. Consumers evaluated bottom round, top sirloin, ribeye, and a value cut samples for overall like, tenderness, juiciness, and flavor to understand how different cuts influence consumers' perception of beef characteristics. Consumers' rated the ribeye and value cut similar for overall like, tenderness, juiciness, and flavor. Bottom round steaks were rated the lowest for overall like and the toughest. Correlation and regression coefficients showed flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye. Study two evaluated how different cooking methods (open-pan, oven bag, vacuum bag) influence the formation of warmed-over flavor (WOF) in reheated and fresh beef clod roasts (small, medium, large) utilizing a trained panel and thiobarbituric acid reactive substances (TBARS). Fresh vacuum bag and reheated open-pan roasts had higher cardboardy scores compared with fresh open-pan roasts. Brothy and fat flavors were higher in reheated roasts that were cooked in oven and vacuum bags. Lipid oxidation found fresh and reheated large and reheated medium roasts to have lower TBARS values. Presence of WOF can be prevented by cooking, storing, and reheating larger roasts in a cooking bag. Study three evaluated low marbled beef short and strip loins to determine the effect of post-mortem aging time (six aging periods) and type (wet and dry) on Warner-Bratzler shear force, slice shear force, and a trained panel. Slice shear force was not influenced by the aging parameters. As the days increased up to 35 d product was more tender, with days 35, 42, and 49 being similar. Panelists found similar results for tenderness up to 28 d of aging. Overall aged flavor was influenced by aging period, with days 42 and 49 having the numerically highest flavor scores, and dry boneless loins having more intense aged flavor. Beefy flavor was not influenced by aging. Aging regardless of method improves tenderness of low marbled loins, but neither method was able to improve beefy flavor.
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4

Shahnaseri, Mahnaz. „The effect of cooking method upon iron and zinc bioavailability in rice“. Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/695.

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Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet
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5

Shahnaseri, Mahnaz. „The effect of cooking method upon iron and zinc bioavailability in rice /“. View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20031120.102309/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 2001.
A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy, Faculty of Science, Technology and Environment, University of Western Sydney, Hawkesbury Campus, 2001. Bibliography : leaves 205-244.
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Becker, Jared. „An investigation of measurement method and phase change in a latent heat energy storage device“. Thesis, University of Iowa, 2018. https://ir.uiowa.edu/etd/6365.

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Exploring uses of two-phase mixtures as a way to store peak solar energy for off-peak usage is a novel approach that has been gaining attention in recent years to address the issues tied to solid fuel dependence. This research explores a “solar salt” mixture (40%wt KNO3 and 60%wt NaNO3) in an aluminum enclosure under two test conditions: conduction enhancement and no conduction enhancement. The central aim is to develop an understanding of thermal distributions and melt developments as the system moves from room temperature to 300 oC. Thermal pattern development is explored by experimentally observing a 2-D temperature field at 8 co-planar points, comprised of 3 radial positions with complementary circumferential measurements, using thermocouples. The instrument array is traversed to three different axial positions where collected data is compared with results from a numerical solver. Results find three important details. First, the melt pattern of the fin experiments show quicker rates of melting after the onset of melt at the bottom of the enclosure. Second, the spatial effects of the instrumentation influence the presence of thermal phenomena. Lastly, approximations of the salts behavior using numerical simulations are supported in identifying phases of melt development.
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Bowers, Lindsay Jeanine. „Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures“. Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/9211.

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Master of Science
Department of Animal Sciences and Industry
Michael E. Dikeman
The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reached desired internal endpoint temperature. Cooking yields were higher (P ≤ 0.05) for BF and LL roasts cooked in the CVap. Slice shear force (SSF) for BF roasts cooked in the CVap were lower (P ≤ 0.05), whereas, SSF values for DP roasts cooked in the Blodgett were lower (P ≤ 0.05). No oven difference (P > 0.05) was found for LL roasts. Sensory tenderness scores for BF roasts cooked in the CVap were slightly higher (P ≤ 0.05) than roasts cooked in the Blodgett. Sensory scores for LL roasts cooked in the CVap were slightly higher but were also drier (both P ≤ 0.05). The CVap oven offers tenderization and cooking yield advantages for certain muscles.
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Joubert, Andre Jacobus. „Integration of xylan extraction from E. grandis, prior to pulping, into Kraft mills“. Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/97003.

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Thesis (MEng)--Stellenbosch University, 2015.
ENGLISH ABSTRACT: Pulp and paper mills are being placed under increasing pressure to maximise the use of the biomass being processed for pulp, and move towards integrated biorefineries (IFBRs), where a diverse range of products can be produced and not just pulp exclusively. Extracting hemicelluloses prior to the pulping process could increase the profitability of the mills as the hemicelluloses could be used to produce a number of additional products. Hemicelluloses are a plant polysaccharides with the most abundant hemicellulose in hardwoods being xylan, with xylose being the primary monosaccharide constituent of xylan. The majority of pulps produced in the Southern Hemisphere are done with hardwoods as feedstock, typically with the Kraft process. The attraction of the concept of extracting hemicellulose prior to pulping is further augmented by the fact that hemicellulose is underutilised in the Kraft process. In the Kraft process the hemicellulose is dissolved during pulping and burned along with lignin for the production of energy, however, hemicellulose has about half the heating value when compared to that of lignin. The main objective of this study was to find a pre-extraction method that is effective in releasing xylan from Eucalyptus grandis, the most important hardwood feedstock used for pulping in the Southern Hemisphere. The method also needs to be practical in terms of integrating it into the Kraft process and should have a minimal effect on pulp yield and subsequent paper qualities. Xylan extractions from E. grandis as feedstock were carried out with white liquor, green liquor and NaOH. Green liquor is the dissolved smelt originating from the recovery boiler in the Kraft process and consists mainly sodium carbonate and sodium sulphide. White liquor’s principal components include sodium hydroxide and sodium sulphide and is used in the digesters during the pulping stage of the Kraft process. NaOH is a make up chemical used in the Kraft process. These chemicals were chosen since they are all already present within the Kraft process. The suitability of these chemicals as xylan extraction methods is further bolstered by the fact that their alkalinity may actually reduce chemical usage in pulping. This provides scope for integration of hemicellulose extraction into Kraft pulping without implementing major changes to the existing industrial process. Moreover, alkali chemicals for pre-extraction allow for minimal effect on resulting pulp and paper. In terms of the extracted product, the alkaline conditions provided by these chemicals create conditions that are suitable for a high degree of polymerisation of hemicelluloses. Xylan pre-extracted chips from selected extraction conditions were subjected to varying pulping conditions, to replicate pulp yields and properties obtained with untreated E. grandis chips when using conventional pulping. Handsheets were also produced from the pulps produced under the highest pulp yield conditions, and these were tested for pulp quality properties. Furthermore, mass balances were performed to gauge the impact that hemicellulose pre-extraction would have using green liquor, white liquor and NaOH on the sodium and sulphur balances of the mill. From the extractions performed, the highest fraction of xylan recovered was 15.15% w/w utilising 2M NaOH, at 120°C for 90 minutes extraction time. This was followed by white liquor extraction at 13.27% w/w utilising 20% AA at 140°C for 90 minutes. Green liquor extraction produced the lowest xylan recovery at 7.83% w/w with 2% TTA and 160°C with an h-factor of 800. The residues from selected extraction conditions were utilised for these pulping optimisation experiments. Selected extraction conditions used for further pulping included 2% TTA and 160°C for green liquor, 20% AA and 120°C and 140°C extraction temperature for white liquor, as well as 2M concentration and 120°C for NaOH. The highest yielding pulping conditions were achieved with a 35% reduction in pulping chemicals and 45 minutes pulping time in combination with green liquor pre-extraction, while for pulping combined with white liquor pre-extraction a 50% reduction in chemicals and 30 minute pulping time was preferred. For pulping subsequent to NaOH pre-extraction a 75% reduction in the NaOH dosage and a 45 minute pulp time was preferred. All pulp steps were performed at 170°C. Unbeaten handsheets produced from the selected pulping conditions for white liquor and green liquor extracted chips showed similar physical properties (burst, tear, tensile indices) when compared to the control (pulps from non-extracted chips). However the greater quantity of xylan removed from cellulose fibres with NaOH extraction, resulted in pulps with lower xylan contents, which affected the burst and tear indices of the handsheets formed from these pulps. An increase in tear, while a reduction in the burst index, was observed for the pulp produced from NaOH extracted chips. It was concluded that although white liquor and NaOH extraction allows for greater xylan recovery, the large chemical expenditure associated with these methods will impose significant cost impacts on the existing Kraft process. From mass balances performed, green liquor xylan extraction due to its lower alkalinity, will be more forgiving in terms of additional make up chemical costs. It also allowed for minimum effect on both the pulp and paper quality, thus making it the most practical of the pre-extraction methods. However, whether the additional make chemicals required for the green liquor extraction method will be justified by the quantity of xylan extracted will only be answered by a thorough economic assessment, which was not in the scope of this project.
AFRIKAANSE OPSOMMING: Pulp- en papiermeule word onder toenemende druk geplaas om die gebruik van die biomassa wat vir pulp verwerk word, te maksimaliseer, en om te beweeg na geïntegreerde bioraffinaderye, waar ʼn groot verskeidenheid produkte vervaardig kan word, en nie slegs uitsluitlik pulp nie. Die ekstraksie van hemisellulose voor die verpulpingsproses kan die winsgewendheid van die meule verhoog, aangesien die hemisellulose gebruik kan word vir die vervaardiging van verskeie bykomende produkte. Hemisellulose is ʼn plantpolisakkaried, met xilaan as die hemisellulose wat die oorvloedigste in hardehout gevind word, en met xilose as die primêre monosakkaried-bestanddeel van xilaan. Die meerderheid van die pulp wat in die Suidelike Halfrond geproduseer word, word met hardehout as voerstof gedoen, tipies met behulp van die Kraft-proses. Die aanloklikheid van die konsep om hemisellulose voor verpulping te win, word verder versterk deur die feit dat hemisellulose in die Kraft-proses onderbenut word. In die Kraft-proses word die hemisellulose tydens verpulping opgelos en saam met lignien verbrand vir die opwekking van energie, maar hemisellulose het egter ongeveer die helfte van die verhittingswaarde van dié van lignien. Die vernaamste doelstelling van hierdie studie was om ʼn pre-ekstraksiemetode te vind wat xilaan doeltreffend van Eucalyptus grandis, die belangrikste hardhout-voerstof wat in die Suidelike Halfrond vir verpulping gebruik word, kan vrystel. Die metode moet ook prakties wees met betrekking tot integrering met die Kraft-proses, en dit moet ʼn minimale uitwerking op pulpopbrengs en gevolglike papiergehalte hê. Xilaan-ekstraksie uit E. grandis as voerstof is uitgevoer met wit loog, groen loog en NaOH. Hierdie chemikalieë is gekies omdat hulle reeds in die Kraft-proses teenwoordig is. Die geskiktheid van hierdie chemikalieë as xilaan-ekstraksiemetodes is verder ondersteun deur die feit dat hul alkaliniteit moontlik chemiese verbruik in verpulping kan verlaag, wat ruimte vir die integrasie van hemisellulose-ekstraksie in Kraft-verpulping laat sonder om grootskaalse veranderinge aan bestaande nywerheidsprosesse te implementeer. Alkali-chemikalieë vir preekstraksie lei boonop tot ʼn minimale uitwerking op resultante pulp en papier, terwyl die alkalitoestande, met betrekking tot die geëkstraheerde produk, toestande skep wat geskik is vir ʼn hoë mate van polimerisasie van hemisellulose. Uit die ekstraksies wat uitgevoer is, is die hoogste fraksie xilaan gewin deur die gebruik van NaOH teen 15.15% w/w met 2M NaOH, teen 120 °C vir 90 minute ekstraksietyd. Dit is gevolg deur witloog-ekstraksie teen 13.27% w/w met die gebruik van 20% AA teen 140 °C vir 90 minute. Groenloog-ekstraksie het die laagste xilaan-winning teen 7.83% w/w met 2% TTA en 160°C met ʼn h-faktor van 800 voortgebring. Houtspaanders wat aan xilaan-pre-ekstraksie met groen loog onderwerp is, het pulp met kappanommers en opbrengste soortgelyk aan dié van nie-geëkstraheerde spaanders voortgebring toe die chemiese lading met 35% verlaag is, in verhouding tot dít wat vir niegeëkstraheerde spaanders gebruik is. Xilaan-pre-geëkstraheerde spaanders met wit loog het ʼn 50%-vermindering in verpulpingschemikalieë gelewer in verhouding tot houtspaanders wat aan konvensionele verpulping onderwerp is. Die chemiese reduksie van groen loog was minder as dié van wit loog weens die laer alkalilading wat tydens hemisellulose-ekstraksie voor verpulping gebruik is. Vir witloog-ekstraksie kon pulpopbrengste gehandhaaf word, alhoewel pregeëkstraheerde spaanders met wit loog ʼn neiging getoon het om pulp met laer kappanommers voort te bring. Alhoewel pulp wat uit houtspaanders gemaak is wat aan NaOH-ekstraksie onderwerp is, gelei het tot ʼn 75%-vermindering van NaOH gebruik in verhouding tot dié van konvensionele verpulping, is verwag dat geen NaOH benodig sou word nie, aangesien die houtspaanders reeds tydens xilaan-ekstraksie aan 2M NaOH blootgestel is. Voorts, in die literatuur is verpulping uitgevoer ná 2M NaOH-ekstraksie sonder dat die toevoeging van NaOH tydens verpulping nodig was [61]. Handvelle is vervaardig uit die pulp wat in die hoogste pulpopbrengs-toestande vervaardig is, en dit is vir pulpgehalte-eienskappe getoets. Die verpulpingstoestande met die hoogste opbrengs is bereik met ʼn 35%-vermindering van verpulpingschemikalieë en 45 minute verpulpingstyd in kombinasie met groenloog-pre-ekstraksie, terwyl vir verpulping met witloogpre- ekstraksie ʼn 50%-vermindering van chemikalieë en 30 minute verpulpingstyd verkies is. Vir verpulping ná NaOH-pre-ekstraksie is ʼn 75%-vermindering van die NaOH-dosis en 45 minute verpulpingstyd verkies. Alle verpulpingstappe is teen 170°C uitgevoer. Ongeklopte handvelle vervaardig uit die gekose verpulpingstoestande vir witloog- en groenloog- geëkstraheerde spaanders het soortgelyke fisiese eienskappe getoon (bars-, skeuren trek-indeks) in vergelyking met die kontrole (pulp uit nie-geëkstraheerde spaanders). Die grootste hoeveelheid xilaan is egter uit sellulose vesel met NaOH-ekstraksie verkry, wat gelei het tot pulp met laer xilaaninhoud, wat die bars- en skeur-indeks van die handvelle wat uit hierdie pulp vervaardig is, beïnvloed het. ʼn Toename in die skeur-indeks, met ʼn afname in die bars-indeks, is waargeneem vir die pulp wat uit NaOH-geëkstraheerde spaanders vervaardig is. Die gevolgtrekking is gemaak dat alhoewel witloog- en NaOH-ekstraksie groter xilaanwinning moontlik maak, die groot chemiese uitgawe geassosieer met hierdie metode ʼn aanmerklike koste-impak vir die bestaande Kraft-proses inhou. Groenloog-xilaanekstraksie sal, weens die laer alkaliniteit, meer geskik wees met betrekking tot die koste van bykomende aanvullende chemikalieë. Dit hou ook ʼn kleiner uitwerking op die pulp- en papiergehalte in, wat dit dus die praktieste van die pre-ekstraksiemetodes maak. Of die bykomende chemikalieë nodig vir die witloog- en NaOH-ekstraksies egter geregverdig kan word deur die hoeveelheid xilaan wat gewin is, kan slegs deur ʼn deeglike ekonomiese assessering beantwoord word, wat nie binne die omvang van hierdie projek geval het nie.
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Whitmer, Evelyn, und Scottie Misner. „Additional Turkey Cooking Methods“. College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.

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Misner, Scottie, und Evelyn Whitmer. „Additional Turkey Cooking Methods“. College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.

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Bücher zum Thema "Cooking method"

1

Parod, Ted W. Oh oh, daddy's cooking!: A father's method of feeding his "tribe". Phoenix, Ariz: Echo Lake Press, 1991.

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Nan bei peng tiao 46 fa: Northern and Southern cooking method. Xianggang: Hai bin tu shu gong si, 1994.

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Parod, Ted W. Old Indian recipes (not really): A father's method of feeding his tribe. Phoenix, Ariz: Echo Lake Press, 1990.

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Kylie, D'Alton, und Coussirat Angie, Hrsg. Kids in the kitchen: Simple recipes that build independence and confidence the Montessori way. Charleston, SC?]: [Createspace?], 2012.

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Yaron, Ruth. Super baby food: A fast, easy, economical method of making super healthy homemade baby food for your super baby. Archbald, PA: F. J. Roberts Pub., 1997.

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Language, social structure, and culture: A genre analysis of cooking classes in Japan and America. Amsterdam: J. Benjamins Pub., 2003.

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Preserving with Pomona's pectin: The revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more. Beverly, Massachusetts: Fair Winds Press, 2013.

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Wilson, Mimi. Once-a-month cooking family favorites: More great recipes that save you time and money from the inventors of the ultimate do-ahead dinnertime method. New York: St. Martin's Griffin, 2009.

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Kim, Thiên. 28 món ăn dành cho người tập Yoga và Pilates. Hà Nội: NXB Mỹ thuật, 2010.

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McPherson, John. Primitive wilderness cooking methods. Randolph, Kan: Prairie Wolf, 1988.

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Buchteile zum Thema "Cooking method"

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Abdullah, Khairunnisa Mohamad, Rosmaliza Mohamad, Mohd Salehuddin Mohd Zahari und Mohd Sazali Md Sharif. „Malay Cooking Method Terminologies: Understanding and Usage“. In Proceedings of the ASEAN Entrepreneurship Conference 2014, 265–74. Singapore: Springer Singapore, 2015. http://dx.doi.org/10.1007/978-981-10-0036-2_24.

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Deng, Yu, und Zhimin Zhang. „Study on Method for Cooking Wheat Straw Pulp at Atmosphere by Microwave Radiation Mixed-Alkali Method“. In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), 1717–25. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37925-3_184.

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Krause, Ariane. „Valuing Waste – A Multi-method Analysis of the Use of Household Refuse from Cooking and Sanitation for Soil Fertility Management in Tanzanian Smallholdings“. In Organic Waste Composting through Nexus Thinking, 91–122. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36283-6_5.

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AbstractThe starting point of this work is the intention of two farmers’ initiatives to disseminate locally developed and adapted cooking and sanitation technologies to smallholder households in Karagwe District, in northwest Tanzania. These technologies include improved cooking stoves (ICSs), such as microgasifiers, and a system combining biogas digesters and burners for cooking, as well as urine-diverting dry toilets, and thermal sterilisation/pasteurisation for ecological sanitation (EcoSan). Switching to the new alternatives could lead to a higher availability of domestic residues for soil fertility management. These residues include biogas slurry from anaerobic digestion, powdery biochar from microgasifiers and sanitised human excreta from EcoSan facilities. Such recycling-driven approaches address an existing problem for many smallholders in sub-Saharan Africa, namely, the lack of soil amenders to sufficiently replenish soil nutrients and soil organic matter (SOM) in soils used for agricultural activity. This example from Tanzania systematically examines the nexus of ‘energy-sanitation-agriculture’ in smallholder farming systems. The short-term experiments demonstrated that all soil amenders that were analysed could significantly enhance crop productivity. CaSa-compost – the product of co-composting biochar with sanitised human excreta – quadrupled grain yields. The observed stimulation of crop yield and also plant nutrition is attributed to improved nutrient availability caused by a direct increase of soil pH and of plant-available phosphorus (P) in the soil. The assessment of the lasting soil implications revealed that CaSa-compost and biogas slurry both show the long-term potential to roughly double yields of maize. Corresponding nutrient requirements can be adequately compensated through residue capturing and subsistence production of soil amenders. The potential of CaSa-compost for sustainable soil fertility management is superior to that of standard compost, especially with respect to liming, replenishing soil P and restoring SOM. Biogas slurry, however, yields inferior results in all aspects when compared to compost amendments.
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Ueda, Mayumi, und Shinsuke Nakajima. „Cooking Recipe Recommendation Method Focusing on the Relationship Between User Preference and Ingredient Quantity“. In Transactions on Engineering Technologies, 385–95. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-9588-3_29.

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Cracknell, H. L., und G. Nobis. „Cooking Methods“. In The New Catering Repertoire, 637–40. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-20391-8_19.

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Zhao, Yuejing, und Bin Zhao. „Estimated Secondary Organic Carbon (SOC) in PM2.5 from Chinese Cooking via Minimum OC/EC Ratio Method“. In Environmental Science and Engineering, 287–92. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-13-9520-8_31.

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Liu, Xinyu, und Daisuke Kitayama. „A Recommendation Method for Recipes Containing Unskillful Elements Using Naïve Bayes Classifier to Improve Cooking Skills“. In Information Integration and Web Intelligence, 429–34. Cham: Springer Nature Switzerland, 2022. http://dx.doi.org/10.1007/978-3-031-21047-1_38.

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Choudhury, Prasanta Kumar, Niraj Kashyap und Biplab Das. „Application of Taguchi-DEAR Method for Parametric Optimization of CI Engine with Waste Cooking Oil Biodiesel“. In Modeling, Simulation and Optimization, 613–25. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0836-1_47.

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Neumann, Uwe. „Cooking Courses in Higher Education: A Method to Foster Education for Sustainable Development and Promoting Sustainable Development Goals“. In World Sustainability Series, 827–48. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-63007-6_50.

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Oza, Suvik, Pravin Kodgire und Surendra Singh Kachhwaha. „Analysis of RSM Method for Optimization of Ultrasound-Assisted KOH Catalyzed Biodiesel Production from Waste Cotton-Seed Cooking Oil“. In Applied Mathematical Modeling and Analysis in Renewable Energy, 132–48. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003159124-9.

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Konferenzberichte zum Thema "Cooking method"

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Dong, Chenyu, Liangliang Yu, Masaru Takizawa, Shunsuke Kudoh und Takashi Suehiro. „Food Peeling Method for Dual-arm Cooking Robot“. In 2021 IEEE/SICE International Symposium on System Integration (SII). IEEE, 2021. http://dx.doi.org/10.1109/ieeeconf49454.2021.9382700.

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Hailong Rong, Xianzhong Dai und Xinyu Liu. „Trajectory planning method of the pot in cooking robot“. In 2010 2nd International Asia Conference on Informatics in Control, Automation and Robotics (CAR 2010). IEEE, 2010. http://dx.doi.org/10.1109/car.2010.5456887.

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Giorges, Aklilu T. G., John Stewart und John A. Pierson. „Experiment and 2D Numerical Simulation of Cooking Process of Chicken Breast“. In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-12859.

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In this work, we presented the experimental and numerical work of the cooking process of chicken breast muscles. The experimental cooking process was done in a convection oven where the chicken breast was placed on top of the plate. The experimental thermal history of the cooking and cooling process was measured using thermal probes at six locations. The measured temperature is used to evaluate the numerical model and define the heat transfer coefficient. Indeed, the result illustrates that the surface irregularity and the shape have a significant effect on the local temperature profile. In addition, the two-dimensional model illustrates the significance of the product variation in thickness. Although the computational simulation can generate detailed local data, there is no new method developed to quantify and evaluate the efficiency of cooking. Therefore, quantitiave estimation of the degree of cooking process (over- or undercooking) is attempted. Based on the cooking requirement (critical temperature), cooking process, and product shape, the two-dimensional analysis allows quantification of the shape factors that can lead to over and/or undercooking. Furthermore, knowing the cooking profile effect and the product shape and variations, the cooking process may be adjusted and optimized. In addition, the result of the numerical work shows that it is possible to realistically simulate the cooking process of a complicated shape like a chicken breast.
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Inoue, Hiroya, Takatsugu Hirayama, Keisuke Doman, Yasutomo Kawanishi, Ichiro Ide, Daisuke Deguchi und Hiroshi Murase. „A classification method of cooking operations based on eye movement patterns“. In ETRA '16: 2016 Symposium on Eye Tracking Research and Applications. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2857491.2857500.

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Bezzi, Michela, Marco Trigiani, Mauro Novali, Stefano Orsi, Stefano Vezzosi und Guido Biffi Gentili. „“Cooking the beast” microwaves: A new fast method for reopening the airways“. In ERS International Congress 2016 abstracts. European Respiratory Society, 2016. http://dx.doi.org/10.1183/13993003.congress-2016.pa3838.

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Ouanji, Fatiha, Farah Mesrar, Mohamed Kacimi, Leonarda Francesca Liotta und Fabrizio Puleo. „In-Situ Three-steps Method for Biodiesel Synthesis from Acidified Waste Cooking Oil“. In 2017 International Renewable and Sustainable Energy Conference (IRSEC). IEEE, 2017. http://dx.doi.org/10.1109/irsec.2017.8477314.

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Yamakata, Yoko, Asuka Miyazawa, Atsushi Hashimoto, Takuya Funatomi und Michihiko Minoh. „A method for detecting gaze-required action while cooking for assisting video communication“. In UbiComp '14: The 2014 ACM Conference on Ubiquitous Computing. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2638728.2641337.

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Johnson, Nathan G., Arne Hallam, Stuart Conway und Mark Bryden. „Sustainable and Market-Based Analyses of Cooking Technologies in Developing Countries“. In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-15375.

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Over two billion persons worldwide use biomass as their primary form of energy in household cooking. This creates significant adverse consequences to families in developing nations that use stoves made without technical advancements commonly used in the industrialized world. The often simple, ad-hoc stoves lead to harmful side effects including disease, pollution, injury, and deforestation. Further negative consequences arise in household economics when considering losses in labor, time spent gathering fuel, and high fuel costs relative to income. Because of this much research over the past 10-20 years has been conducted with developing better household cooking methods. Findings from these efforts produced more effective stoves to accommodate the needs of impoverished families. Many of these projects began with philanthropic interests and grants to aid the world's poor. However outside of lump-sum funds for materials and labor there is often be little available to sustain the technical or human resources needed for continued stove utilization. One method to approach sustainability involves a market-based approach to better insure continuation of the benefits of improved cookstoves. This paper provides an assessment of the benefits of advanced cooking devices to both consumers and producers. Further investigations demonstrate consumer and producer impediments in collaborating for mutual benefit. Through realization of the interests and constraints facing both sides, plausible processes can be drawn for holistic improvement of communities in relation to household cooking. This paper also provides various options for intervention and start-up as potential methods in creating sustainable markets for safe, cost-effective, and efficient stoves.
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Oguni, Masaki, Yohei Seki, Risako Shimada und Yu Hirate. „Method for Detecting Near-duplicate Recipe Creators Based on Cooking Instructions and Food Images“. In CEA2017: 9th Workshop on Multimedia for Cooking and Eating Activities in conjunction with The 2017 International Joint Conference on Artificial Intelligence. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3106668.3106676.

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Gardosi, Gabriella, Brian J. Mangan und Misha Sumetsky. „Picometer-precise post-processing of optical microresonators via slow-cooking“. In CLEO: Applications and Technology. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/cleo_at.2022.jw3a.49.

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The recently discovered slow optical cooking method is developed to demonstrate the fabrication of optical microresonators having smooth and dramatically shallow nanoscale profile introduced along a water filled silica microcapillary with picometer wavelength precision.
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Berichte der Organisationen zum Thema "Cooking method"

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Scobie, Linda, Liam O'Connor, Martin D’Agostino, Nigel Cook, Jonathan Wells, Sarah Berry, Louise Kelly, Anne Wood und Sue Keenan. Thermal Inactivation Model for Hepatitis E Virus (HEV). Food Standards Agency, Februar 2022. http://dx.doi.org/10.46756/sci.fsa.sdt366.

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Hepatitis E is an emerging issue, with the number of confirmed cases in the UK increasing in 2009-2015, and decreasing slightly in 2016 and 2017. There is some epidemiological evidence of an association of this virus with undercooked pork and pork products. Currently, there is no standardized method for evaluating thermal stability of HEV and also a lack of a suitable assay that can distinguish between intact HEV that can cause an infection and damaged virus which is not capable of causing an infection. This has raised concerns as it is extremely difficult to extrapolate the risk from pork products in relation to cooking practices. We are seeking to address this knowledge gap, which will not only inform our risk assessment, but will also provide an indication if cooking is sufficient to inactivate the virus in foods
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Semaan, Dima, und Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Furthermore, studies have confirmed the presence of HEV in the food chain and the foodborne transmission of Hepatitis E virus to humans [reviewed in 5]. Likewise, Scottish shellfish at retail [6] have also been found positive for HEV viral nucleic acid and some preliminary studies indicate that the virus is also detectable in soft fruits (L Scobie; unpublished data). There are current misunderstandings in what this data represents, and these studies have raised further questions concerning the infectivity of the virus, the processing of these foods by industry and the cooking and/or preparation by caterers and consumers. There are significant gaps in the knowledge around viral infectivity, in particular the nature of the preparation of food matrices to isolate the virus, and also with respect to a consistent and suitable assay for confirming infectivity [1,3]. Currently, there is no suitable test for infectivity, and, in addition, we have no knowledge if specific food items would be detrimental to cells when assessing the presence of infectious virus in vitro. The FSA finalised a comprehensive critical review on the approaches to assess the infectivity of the HEV virus which is published [3] recommending that a cell culture based method should be developed for use with food. In order to proceed with the development of an infectivity culture method, there is a requirement to assess if food matrices are detrimental to cell culture cell survival. Other issues that may have affected the ability to develop a consistent method are the length of time the virally contaminated sample is exposed to the cells and the concentration of the virus present. In most cases, the sample is only exposed to the cells for around 1 hour and it has been shown that if the concentration is less that 1x103 copies then infection is not established [3,5,10,11].
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Hutchinson, M. L., J. E. L. Corry und R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, Oktober 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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