Beef

Beef sirloin or tenderloin, out into 1" pieoes 1/3 cup peanut oil 2 tablespoons soy sauce the juice of 3-4 limes (or lemons)... 

Alternate beef and shrimp on skewers. Mix the peanut oil, soy sauce and lime juice in a bowl to use a basting sauce. On a nice, hot coai or wood grill, cook the k-bobs until medium rare (or to taste) brushing them often with the basting liquid. Put aside and keep warm. 

Poultry, Fish. About a quarter of food products in the United States are meats, including beef, poultry, fish, lamb, veal, and pork. AH of these are susceptible to microbiological, en2ymatic, and physical changes. 

NaturaHy occurring and synthetic estrogens and androgens have been extensively and safely used to improve efficiency and carcass composition ia growing beef catde in the United States since the early 1950s. Several anaboHc steroid implants have been approved for use in beef catde in the United States, but only one, zeranol [55331-29-8] is approved for use in lambs. Anabolic steroids are not used for growth regulation in swine or poultry (see Steroids). 

The FDA first approved use of a polyether ionophore as a feed additive for catde ia 1975. Ionophores were first isolated from bacteria generally of the Streptomjces genus, but are produced commercially by bacterial fermentation (qv). Monensia [17090-79-8] and other ionophores are being fed to over 90% of feedlot cattle grown for beef (53) to enhance efficiency of gain improvements of 5—10% are common. Ionophores also are used as anticoccidial dmgs ia poultry production and have similar, but lesser, effects ia mminants (54). 

D. L. Whittkigton, South Dakota Beef Report, Animal and Range Sciences Department, South Dakota State University, Brookings, 1986, p. 92. 

Ultralente Insulin is an almost colorless suspension of a mixture of characteristic crystals, the maximum dimension of which is predominandy 10—40 p.m. It contains, for each 100 USP units of insulin, 0.20—0.25 mg of 2inc (of which 40—65% is in the supernatant Hquid), and not more than 0.70 mg of nitrogen. It also contains on a wt/vol basis 0.15—0.17% sodium acetate, 0.65—0.75% sodium chloride, and 0.09—0.11% methylparaben. The purified form is available as Ultralente Purified Beef Insulin. 

Country Beef and veal Pork Mutton, lamb, and goat Total production... 

Fig. 1. Red meat and poultry production in the United States (1). Red meat is based on carcass weight, poultry is based on ready-to-cook weight, and 1991 production is preliminary data. (O) Veal, ( ) beef, (A) chicken, (A) pork, (D) lamb, and (B) turkey.

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Fig. 1. Properties of foods near 2.45 GHz as a function of temperature, where A represents distilled water B, cooked carrots C, mashed potatoes D, cooked ham E, raw beef F, cooked beef and G, com oil (a) dielectric constants and (b) load factors, e = etan6 (32).

---