Beef and pork

In a similar way to the results showed by Rougier et al. [ROU 07], pork and beef can be represented by the same model. The characteristics of the fictional meat molecule have been calculated from a beef titration curve (Table 3.7). 

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Insulin is available as purified extracts from beef and pork pancreas and is biologically similar to human insulin. However, these animal source insulins are used less frequently today than in years past. They are being replaced by synthetic insulins, including human insulin or insulin analogy. 

Insulin is available in concentrations of U100 and U500. The nurse must read the label of die insulin bottle carefully for the name, source of insulin (eg, human, beef, pork, beef and pork, purified beef), and die number of units per milliliter (U/ mL). The dose of insulin is measured in units (U). U100 insulin has 100 units in each milliliter U500 has 500 units in each milliliter. Most people with diabetes use the U100 concentration. Fhtients who are resistant to insulin and require large insulin doses require the U500 concentration. 

Insulin, a hormone produced by the pancreas, is essential for the metabolism of glucose, proteins, and fats. Insulins are classified on the basis of the duration of action as rapid-, intermediate-, or long-acting and on the basis of source or species, such as human or animal (beef, pork, and mixtures of beef and pork). Table 10.1 summarizes insulin preparations currendy available in the United States. 

Mottram DS, Edwards RA, MacFie HJH. 1982. A comparison of the flavour volatiles from cooked beef and pork meat systems. J Sci Food Agric 33 934-944. 

Levothyroxine is used to treat hypothyroidism (an underactive thyroid gland). Thyroid hormone can be made from beef and pork thyroid, but this lacks standardization and it is difficult to control dosage. The synthetic drug is more desirable. Levothyroxine is one of two important thyroid hormones. It is converted into the second important hormone, liothyronine, in the body. The key step in the synthesis of structures such as levothyroxine is the substitution of an iodonium salt by an iodinated phenol. Siql-like reactions on an aromatic ring are not common, but an iodonium salt provides a good leaving group. 

Supercritical COj (SC-CO2) was used to reduce the lipid of meat and the cholesterol of meat and beef tallow. Lipids can be removed quantitatively from dried muscle foods by SC-CO2, but relatively high temperatures are needed. The use of SC-CO2 in conjunction with ethanol, adsorbents and multi-separators also reduced the cholesterol of beef tallow. SC-CO2 was also used to concentrate volatile flavor compounds from beef and pork fat. The volatile components in various extraction fractions were identified and quantitated. 

Four aspects of research involving the use of SFE for the improvement of quality of muscle food products are briefly discussed. These include supercritical CO2 extraction of lipids fi om fresh ground beef and from dried muscle foods the extraction and separation of lipid and cholesterol from beef tallow supercritical CO2 extraction of flavor volatiles from beef and pork lipids for use as additives in synthetic meat flavors and identification and quantitation of flavor volatiles extracted with SC-CO2. 

Flavor volatQes from beef and pork fat can be concentrated up to 30-fold by extracting with small quantities of SC-CO2 at low pressure. SC-CO2 concentrated volatile fractions from heated beef tallow have greater numbers of terpenoids, more high molecular weight ketones, more lactones, more esters, more phenols and more branched cyclic and unsaturated aldel des than similar extracts from heated pork fat, but the latter has more 2,4-dienals and higher concentrations of aldel des. 

Fluorine Content of Mechanically De boned Beef and Pork... 

Kmggel. W.G. and R.A. Field "Fluoride Content of Mechanically Detained Beef and Pork from Commercial Sources in Different Geographical Areas," J Food Sci.. 42, I. 190-192 (1977). 

WA Moats, RD Romanowski. Determination of penicillin-G in beef and pork tissues using an automated LC cleanup. J Agr Food Chem 46 1410-1413,1998. 

Preparation of Insulins. Until the early 1980s insulin for therapeutic purposes was produced almost exclusively by extraction from beef and pork pancreases. Between 100 and 400 mg of insulin can be obtained from each kg of pancreatic tissue, and it has been estimated that there would be sufficient supplies of animal insulin to meet the requirements of diabetic patients into the twenty-first century (2). Through modem purification procedures animal insulins can be prepared in essentially pure form, which eliminates the possibility of developing antibodies against impurities in the insulin preparations. However, patients treated with purified insulins still develop antibodies to insulin, suggesting that differences in the primary structures of these insulins might stimulate antibody production. Therefore, enzymatic and biosynthetic methods have been developed for the preparation of therapeutic insulin identical to human insulin. 

Figure 6. Production of24Na activity in ham, beef, and pork as a function of electron energy (15)...

Meat and Beans This group contains meat, poultry, fish, dry beans, nuts, and eggs. Two servings a day are sufficient. A serving is three ounces of cooked meat, poultry, or fish, one egg, 1/2 cup cooked dry beans or peas, or one ounce of nuts. The major concern in this group is fat. This can be minimized by choosing low-fat alternatives. Choose the leanest cuts of beef and pork and substitute fish and skinned poultry. 

Several U.S. researchers speculate that the authors of the French report mistakenly drew their conclusion from published studies analyzing naturally occurring creatine found in protein-rich animal products such as beef and pork. When these creatine-containing foods are heated and cooked, the creatine and amino acids interact to form compounds known as heterocyclic amines (HCAs), which have been shown to cause cancer in animal studies. The level of HCAs can vary with cooking method and other factors. Creatine monohydrate does not contain HCAs, and as of early 2002, no published or reported clinical research existed to demonstrate that creatine monohydrate taken in supplement form causes cancer. 

Lipids in foods vary from traces as in cereals to 30-50% as in nuts. The physical state and distribution of lipids vary considerably among food items. In each item lipid distributions affect its flavor as it undergoes chemical reactions and act as a flavor components vehicle or partitioning medium. Furthermore, lipids have a pronounced effect upon the structure of food items. Fatty acids of neutral (triglycerides) and polar lipids of beef and pork are tabulated in Table III. 

Fatty Acids Composition of Beef and Pork Lipids... 

Insulin is isolated from beef and pork pancreas. However, human insulin is replacing the animal hormone for therapy. Human insulin is produced by a special strain of Escherichia coli that has been genetically altered to contain the gene for human insulin. Pork insulin is closest in structure to human insulin, differing by only one amino acid. 

Most of the insulins derived from beef and pork have been largely replaced by the human form synthesized utilizing recombinant DNA technology. 

Most of the insulins derived from beef and pork have been largely replaced by the human form, synthesized utilizing recombinant DNA technology. For example, lispro insulin is synthesized by recombinant DNA technology, using a non-pathogenic strain of E. coli. 

Another special feature of countercurrent distribution is that it can be scaled up to permit the isolation of small quantities of components from large amounts of starting material. For example, Patterson and coworkers used a 40-tube apparatus, consisting of stages with 11 in each phase, to isolate protogen from 4 tons of mixed beef and pork liver. 

Dietary FUFAs decrease Ihc plasma LDL-cholesierol level. Vegetable oils contain high levels of PUFAs such a linoleic add (18 2), which constitutes about 25, 50, 63, and 75% of the fatty adds in peanut, soy, sunflower, and safflower oils, respectively. The quantity of 18 2 in beef and pork fat is only 5-10% and is under 3% in tropical oils. PUFAs produce decreases in LDL-cholestcrol, possibly by the same (unknown) mechanism as monounsaturates. The question of whether dietary FUFAs have a greater or similar effect on LDL-cholesterol remains unsettled. 

Hornstein I., Crowe, P.F. Flavor studies on beef and pork. J. Agric. Food Chem. 1960, 8, 494-498. 

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