Combined Effects of Well-done Red Meat, Smoking, and Rapid N-Acetyltransferase 2 and CYP1A2 Phenotypes in Increasing Colorectal Cancer Risk Heterocyclic amines (HAAs) are suspected carcinogens that are formed in meat when it is cooked at high temperature for long durations. These compounds requ.....
Risk of breast cancer was also elevated with increasing intake of well-done to very well-done meat. Conclusions: Consumption of well-done meats and, thus, exposures to heterocyclic amines (or other compounds) formed during high-temperature cooking may play an important role in the risk of ...
One of the trickiest things about outdoor grilling: Getting the heat right without overcooking -- especially when you're working with pricey steaks. Unless you're using a smart grill that maintains temperature for you, we recommend investing an in meat thermometer. It'll give you greater accu...
Below you will find the characteristics of rare, medium, and well-done meat, including their color, texture, and the correlating internal temperature. The color descriptions below are in reference to whole cuts of red meat only. Pork, other white meats, or ground meat should not be judged fo...
摘要: Focuses on low-temperature meat cookery by John Campbell, executive head chef of the Vineyard at Stockcross in Newbury, Berkshire, England. Purpose of the technique; Information on the recipe, Confit-Cured Belly of Middle White Pork; Tips for cooking Welsh lamb leg and prime beef cuts....
1)Large LCD display to easily determine meat temperature and current settings2)Programmed with preset temperatures for meats at various cooking levels recommended by the USDA (Poultry, Beef Well, Veal/Pork, Beef Medium, Ham, Beef Rare/Fish)3)Program your own temperature settings manually4)Countdow...
support structure. Fans mounted on thefaceof the evaporator coils draw or push air through the coils, where it is cooled, and then distribute it over the carcasses to be cooled. As it passes over the warm meat, the air rises in temperature before it is returned to the coil to be reco...
There was an increased risk of colorectal adenomas associated with higher intake of red meat, most of which was due to the subgroup of red meat that was cooked until well done/very well done and/or by high-temperature cooking techniques, such as grilling. These results are consistent with ...
Background: Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are carcinogens formed in or on the surface of well-done meat, cooked at high temperature. Methods: We estimated breast cancer risk in relation to intake of cooked meat in a population-based, case-control study ...
6). Interestingly, an increase of ~20 °C was observed in the temperature peak (Tp) of cellularized microtissues and aggregates compared to cell carriers alone, which can be attributed to the cellular component (Fig. 5d and Supplementary Fig. 6). Comparing the CM prototypes to beef ...