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Related Concept Videos

Liver Physiology01:30

Liver Physiology

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The liver, an essential organ in the human body, performs over 200 vital functions that can be broadly categorized into metabolic, hematological, endocrine regulation, and bile production.
Metabolic Regulation:
The liver is the central organ involved in regulating blood composition. It stabilizes blood glucose levels, maintaining them within the range of  70–110 mg/dL. When these levels drop, the liver breaks down glycogen reserves and releases glucose into the bloodstream. It can...
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Related Experiment Video

Updated: Oct 26, 2025

Optimized and Simplified Technique for the Production and Culture of Precision-Cut Liver Slices
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Quality changes in chicken livers during cooking.

Zhi Qu1, Juming Tang1, Shyam S Sablani1

  • 1Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA.

Poultry Science
|July 30, 2021
PubMed
Summary
This summary is machine-generated.

Cooking chicken livers to 70-73.9°C for 101-26 seconds ensures microbial safety from Salmonella and maintains desired texture and color. This prevents foodborne illness risks associated with undercooked chicken liver products.

Keywords:
area shrinkagechicken livercolorcooking lossshear resistance

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Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Raw chicken livers frequently harbor Campylobacter and Salmonella, posing foodborne illness risks.
  • Consumer preference for pink, creamy chicken liver pâté can lead to undercooking and increased pathogen exposure.

Purpose of the Study:

  • Investigate the impact of cooking conditions (60-90°C, 0-65 min) on fresh and frozen chicken liver quality.
  • Develop cooking recommendations for safe, high-quality chicken liver products.

Main Methods:

  • Analyzed quality changes (water holding capacity, cooking loss, shrinkage, shear resistance, color) under varied heating conditions.
  • Modeled cooking loss and shrinkage using a first-order fractional model.
  • Evaluated microbial safety in relation to Salmonella.

Main Results:

  • Frozen storage decreased water holding capacity and increased cooking loss and shrinkage.
  • Cooking loss and shrinkage intensified with higher temperatures and longer heating times.
  • Optimal shear resistance and color were achieved at internal temperatures of 70-73.9°C.

Conclusions:

  • Cooking chicken livers to an internal temperature of 70-73.9°C for 101-26 seconds is recommended.
  • This ensures microbial safety against Salmonella while preserving desired texture and pink color.
  • Provides guidelines for safe ready-to-eat chicken liver products in food processing and restaurants.