The detection of blood thrombin enzyme presented in eight samples of surimi based products was investigated by using Polymerase Chain Reaction (PCR) method. Specific primers for chicken (Gallus gallus), cow (Bos taurus) and pig (Sus sucrofa) blood thrombin enzyme were designed for positive detection. Two primers for chicken blood which are Gal2 and Gal3 showed 98% and 99% in significant identity of G.gallus coagulation factor II (thrombin) while two primers from cow which are Bos4 and Bos6 showed 100% significant identity of B. Taurus coagulation factor II (thrombin). On the contrary, there were no positive results on pig primers with S. sucrofa coagulation factor II (thrombin). PCR amplification with Gal2 and Bos4 primers in surimi based products showed several positive results while Sus5 primer showed none. Further research should be done to verify the consistency of this result and redesign a specific primer for pig's blood thrombin enzymes is vital in order to guarantee the quality of food products to comply with Halal food guidelines and regulations. � IDOSI Publications, 2012.

Cooking process can lead to the formation of cholesterol oxidation products (COPs) which can give negative biological effects to human. The objective of this work was to study the effect of different cooking methods (grilled and roasted) on formation of COPs in beef and pork. The analysis involved four major steps; saponification, extraction, derivatisation and quantification by GC/MS-QQQ. Five common COPs (5-·-cholestane, 7-ketocholesterol, ·-epoxycholesterol, ·-epoxycholesterol and 25-hydroxycholesterol) that are generally reported in foods were analyzed to study the differences of their content between raw, grilled and roasted meat. Besides cholesterol, the most abundant compound in both types of samples that can be detected was ·-epoxycholesterol. Grilling process for both samples was observed to contain the highest cholesterol and total COPs level. Beef samples contain higher total cholesterol and COPs compared to pork. It implies that consume beef regularly gives bad effect to health. It is recommended to do analysis on the collected drip loss during the cooking methods as the cholesterol and COPs might be lost during heat treatment and more reference standards of COPs need to be used in this study.

The process of cooking may affect the fatty acids methyl esthers (FAME) content in food. The objective of this study is to determine the effect of grilling and roasting on FAME in beef and pork. Lipids were extracted using the Soxtherm fat extraction instrument. The fats were then methylated by sodium methoxide and being examined by using a gas chromatography. Data was analyzed using a one-way ANOVA. The amount of fatty acids in pork is significantly higher than in beef. The treatments within beef, showed significantly different values between the treatments. However, raw and grilled pork treatments were not significantly different except for the roast treatment (p<0.05). Ratio of polyunsaturated to saturated fatty acids (PUFA:SFA) in raw, grilled and roasted beef treatment are 0.03, 0.04 and 0.01. While in pork, raw, grilled and roasted treatments gives ratios 0.37, 0.33 and 0.30. This showed that pork has more PUFA content compared to beef. Further research can be done by changing the metod of extraction to see any difference between the methods. � IDOSI Publications, 2012.

The objective of this paper is to determine the effect of grilling and roasting on cholesterol oxidationproducts (COPs) in mutton and chicken. Four steps of analysis have been conducted: saponification, extraction,derivatisation and quantification by GCMS-QQQ. The temperature and time used for grilling was 230°C(20 minutes) while roasting was 190°C (25 minutes) using microwave. This study showed that there was nosignificant difference between raw mutton and raw chicken in the amount of cholesterol. Raw mutton havehigher amount of cholesterol than raw chicken due to the high content of SFA and cholesterol. In both of thecooking treatments, there was no significant difference in the amount for most of COPs, but for the grillingprocess, in -epoxide were significantly higher. In conclusion, the roasting treatment is better to be applied inmeat compared to grilling in term of COPs. It is suggested in the future works that the drip loss during thecooking being analyzed as the cholesterol and COPs might be lost during heat treatment and more referencestandards of COPs need to be used. Key word: Grilling Roasting Cholesterol Oxidation Products Chicken Mutton

The effect of grilling and roasting using a microwave oven on fatty acid profile of chicken and mutton meat was investigated. The lipid content (gravimetric method) and fatty acids composition (gas chromatography) were analyzed in three different treatments and applied on these meats in four replicates and two batches. Cooking losses, internal temperature reached by meat and, consequently, total lipids, increased directly with the cooking time and temperature used. Cooked chicken meat had a lower proportion of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) than cooked mutton meat. PUFA/SFA ratio decreased in chicken meat and increased in mutton meat by heating. Chicken meat presents more favorable fatty acids profile than in mutton meat. This study implies the great choice for consumer to choose the healthier meat in a better way of cooking. It is recommended that other researchers should study on the nutritional value of chicken and mutton with other different cooking methods to obtain a better comparison data. � IDOSI Publications, 2012.