Beef, fresh

Pasteurized milk, ground beef, fresh spinach... 

Fresh pork has a shorter shelf life than beef, but is handled in the same way and at the same chih-room temperatures. Although no latent heat of the freezing of water content will be extracted at chili... 

Cheddar cheese Raw chicken Raw lean beef Stew steak Fresh fish (cod) Raw pork (>ag) Raw beef sausage Quom... 

Commercial dried blood corpuscle paste obtained from Armour and Company, Chicago, was used in this preparation. This paste contains about 15 per cent of moisture and ash, and 200 g. contains about the same amount of crude protein as 11. of fresh beef blood (170 g. protein per liter). 

If fresh blood is used in this preparation, it is convenient to remove much of the water in the following way. Seven liters of beef blood in a 12-I. round-bottomed flask is treated with 50 cc. of glacial acetic acid, and heated on a steam bath, with occasional stirring, until a thick, pasty coagulum results. About 41. of water is removed by distillation under reduced pressure, using a steam bath, and the residue is hydrolyzed as described above. 

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

The farm shop proprietor may need to explain to customers why organic products are different or superior. For example, many consumers will not be aware that organic meat is likely to be slightly darker and more dense than conventional meat. The fact that it has no water or colouring added will affect its appearance. Beef and lamb raised entirely on grass are not as heavily marbled as grain-fed beef and lamb. Seasonal variations in the availability of fresh products should be presented as a virtue and proof of freshness. Similarly, variations in size and shape may be seen in a positive light. 

The average soldier received one pound of fresh beef or one pound of salt-fish three-fourths of a pound of pork or 20 ounces of salt beef one loaf of bread and one pint of milk. (Hardly a balanced diet.)... 

Andersen H J, Oksbjerg N and Therkildsen M (2005), Potential quality control tools in the production of fresh pork, beef and lamb demanded by the European society , Livest Prod Sci, 94, 105-124. 

M.P. Lynch, J.P. Kerry, D.J. Buckley, C. Faustman and P.A. Morrissey, Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. Meat Sci. 52 (1999) 95-99. 

Edwards, R.A., Dainty, R.H., Hibbard, C.M. and Ramandanis, S.V. (1987). Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperature, J. Appl. 

Kaniou, I., Samouris, G., Mouratidou, T., Eleftheriadou, A. and Zantopoulos, N. (2001). Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4 degrees C, Food Chem., 74, 515. 

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

Standards and Controls. In all experiments, the 85 g standard patties were made from freshly ground top round steaks (excess fat trimmed) and immediately frozen in covered glass petri plates until the day of the assay. The fat content was routinely from 4-5%, determined by the method of Koniecko (57). The standards generally had relatively low values for hexanal, total volatiles (TV) and TEARS, and low intensity values for painty (PTY), cardboardy (CED), sour (SUR) and bitter (ETR). These results indicated the absence of lipid oxidation and no formation of off-flavors. As expected, the desirable flavor notes, cooked beef/brothy (CEE), beefy/meaty (EM), brothy (ERO), browned/caramel (ERC) and sweet (SWT) had high intensity values. 

Fresh cooked ground beef frozen immediately after cooking, N=16 Marinated overnight with water, cooked and assayed immediately zero-day sample, N=13 Marinated overnight with water, cooked, stored 4 C for 2 days, assayed, N=13 Parts per million SOURCE Adapted from ref. 14,... 

Figure 9. The effect of storage on protein and peptide composition in cooked ground beef stored in a refrigerator of 4 days (adapted from 7). Upper graph represents the size exclusion chromatography of acidic extracts of fresh, cooked, and cooked-stored beef. Lx)wer graph represents the reverse phase HPLC of peak II from the size exclusion chromatography.

MW peptide fractions (7). Both the "fresh-cooked" and "cooked- -stored" samples resolve into separate regions, i.e., a hydrophilic region and a hydrophobic region. Hydrophilic peptides are commonly associated with flavors such as "sweet" and possibly, "meaty" and "cooked beef/brothy", whereas the hydrophobic peptides are usually associated with the more undesirable flavors like bitter" and "sour". 

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. 

Sodium nitrite is very effective in preventing WOF (Igene et al., 1979 MacDonald et al., 1980a). Igene et al. (1979) washed fresh meat to remove pigments, then cooked the meat with or without the pigment fraction, and with or without 156 ppm sodium nitrite. WOF was much less pronounced, and TBA values were lower, in beef or chicken meat cooked with nitrite (Table 2). 

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