Beef, canned

Cured meats, bacon, ham, smoked sausages, beef, canned meat, pork pies, smoked fish, frozen pizza and some cheeses contain nitrate and nitrite additives, typically at... 

Improving nutrition is essentially a process of encouraging people to make healthful choices that improve their well-being (Wansink, 2005). What happens, however, when we believe contamination, terrorism, or a genetic incidence threatens a part of the food supply Sometimes crises influence the recall, redesign, and communication efforts of individual companies (such as Tylenol, Perrier, Pilgrim s Pride). Others, such as the threat of mad cow disease (bovine spongiform encephalopathy, or BSE) in beef can compromise an entire industry. 

The flavor enhancer monosodium glutamate (MSG) is currently used in virtually every type of savory prepared-food. Unfortunately, MSG has several deleterious side effects on a large proportion of the population. Fortunately, a naturally occurring peptide isolated from a muscle food (beef) can serve not only as a potential replacement for MSG but also as a nutritional adjuvant. The peptide, called BMP or beefy meaty peptide, acts as a flavor enhancer and is found to occur naturally in beef Chapter 6). Research on BMP suggest that it is not only non-allergenic but, by virtue of its protein composition, is a nutritionally sound replacement for MSG. 

Diet. Diet is shown to affect the absorption, metabolism, and response to many drugs.12,30 Animal and human studies indicated that the total caloric input as well as the percentage of calories obtained from different sources (carbohydrates, proteins, and fats) influence drug pharmacokinetics.17,26 Specific dietary constituents such as cruciferous vegetables and charcoal-broiled beef can also alter drug metabolism.17... 

C It is claimed that beef can be. stored for up to two years at -23°C but no more than one year at -I2 C. Is this claim reasonable Explain. 

Brines consisting of water, salt, polyphosphates, and SPIs or functional SPCs are prepared and pumped into muscle cuts using stitch pumps. Various domestic federal regulations apply for example, hams and corned beef can be pumped to achieve cooked yields of 130%, provided a minimum protein content of 17% is maintained. Reviews on meat pumping technology were prepared by Bonkowski (1989) and Rakes (1993). 

Caicium Poultry and beef canned vegetables EDTA-i-hydroxyi naphthoi biue... 

In the same way, the cooking water recovered during the production of corned beef can be processed into meat extract. Only this latter source of meat extract is of economic significance. The yield is 4% of fresh meat weight. 

Uncooked lean ground beef can contain up to 22% fat by mass. How many grams of fat would be contained in 0.25 lb of ground beef ... 

A variety of recipes for beef can E)e used in the preparation of horsemeat. 

Produce leaner beef—Leaner beef is higher in protein content than fat beef. On a carcass basis, trimmed to retail level. Standard grade runs 19.4% protein vs 17.4% for Choice grade-that s 2% higher. Besides, leaner beef can be produced with much less grain. 

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). 

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). 

Pea.nuts, The proteins of peanuts are low in lysine, threonine, cystine plus methionine, and tryptophan when compared to the amino acid requirements for children but meet the requirements for adults (see Table 3). Peanut flour can be used to increase the nutritive value of cereals such as cornmeal but further improvement is noted by the addition of lysine (71). The trypsin inhibitor content of raw peanuts is about one-fifth that of raw soybeans, but this concentration is sufficient to cause hypertrophy (enlargement) of the pancreas in rats. The inhibitors of peanuts are largely inactivated by moist heat treatment (48). As for cottonseed, peanuts are prone to contamination by aflatoxin. FDA regulations limit aflatoxin levels of peanuts and meals to 100 ppb for breeding beef catde, breeding swine, or poultry 200 ppb for finishing swine 300 ppb for finishing beef catde 20 ppb for immature animals and dairy animals and 20 ppb for humans. 

Beef tapeworm (Taenia saginatd) is found worldwide in people who eat rare beef and is most common in developing countries. Worms are often 5—10 m long with about 1000 proglottides. Usually a patient carries only one worm. Infected persons are frequently asymptomatic, but intestinal disturbances can occur. Detached sections of worm 0.5 cm x 2 cm may creep out of the end of the digestive tract. 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

Farmed animals tend to be subjected to compounds that can be classified more easily as drugs. In some cases, animals may encounter compounds in nature that have considerable limitations in inclusion in the diets of farmed animals. An example is the inclusion of zearalenone (Figure 1) and its derivatives in animal diets these have anabolic and oestrogenic properties " and are permitted to be used in some areas of the world but are prohibited from use in others, such as European Union countries. Thus this compound and its reduced isomers (zearalenols, zeranols) improve growth rates in animals but can cause reproductive problems, especially in pigs. Ralgro, which is a commercially prepared derivative of zearalenone, is used as an ear implant in beef cattle as a growth promoter in... 

Rails for beef sides will be spaced 900-1200 mm apart, and the length for a side is 450 mm of rail. The height to the top of the rail may be up to 3.35 m, but may be less. The average side weight in the UK is 140 kg, with a variation of 80-225 kg throughout the world the local trend should be taken as a guide. Space is required for the service rails and junctions at the door end, possibly 1 m being taken up by this. Rails should be well clear of walls so that air can circulate and the meat cannot touch the wall. 

Over the years, in various delis, Mr. Scotto explained, he learned how to cook corned beef and pastrami. He can also pump tongue—a method of curing beef tongue by putting a needle into the artery and injecting it with brine until it swells. 

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