Beef gravy

For example, lamb/mutton has a distinctive aroma, which to some extent determines its lesser popularity. The main aromatic component of heat-treated meat is an unusual, branched fatty acid 4-ethyloctanoic acid (8-183) that has a waxy, fatty, creamy, moldy, sour sweaty, cheesy odour with animal-like nuances, and occurs as an almost racemic mixture of the enantiomers. The odour thresholds of the +)- R)- and (-)-(S)-enantiomers are <13 and <6 xg/l in air, respectively. 4-Ethyloctanoic acid (also identified in stewed beef gravy and goat and sheep cheeses) is accompanied by 4-methyloctanoic acid. The 4-ethyloctanoic acid content is approximately the same in raw meat but higher in fat. 

Fluosilicic acid fumes - 688, 779 Fluosulfonic acid - 194, 504 Fluothane - 63 Flux - 505 Fly ash 618 Fly ash slurry -194 Food brine - 505 Food processing - 433, 729 Foods and food products - 618, 737, 743, 884 Accent - 848 Bacon - 14 Bacon fat 227 Bakery products - 382 Barbeque sauce 839, 858 Beans - 613 Beef - 142, 228 Beef, extract 839, 858 Beef, gravy - 227... 

The second group of mutagenic and carcinogenic HAs comprises compounds that are formed at lower temperature and have been found in cooked meat and fish dishes, gravies, pan residues, broiled and fried beef, and... 

Organoleptic properties of 19 were reported by several members of the panel. For example, terms like roasted, brothy, spicy, onion, garlic, vegetable, meat and gravy, were frequently used. In particular has a powerful flavor with good meat character in a highly dilute solution. It possesses a typical savoury meat note reminiscent of roast beef. Both heterocyclic components possess more interesting olfactory properties than the alkyl thioether substances. Therefore, it is likely that... 

Sinha R., Rothman N., Salmon C.P., Knize M.G., Brown E.D., Swanson C.A., Rhodes D., Rossi S., Felton J.S. and Levander O.A. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. Food Chemical Toxicology. 36,279.1998a. 

The delicious peptide Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala, is an octapeptide which was isolated from the gravy of beef and its primary structure was proposed in 1978 (3). It possesses a taste profile umami/sour... 

Ingredient Beef Chunks (52%) Percent by Weight Gravy (48%) Percent by Weight... 

Beef stew usually falls into one of three categories with brown gravy, broth or wine, or a tomato-based sauce. Here s an old-fashioned brown version. 

Hr Make a cottage pie. Saute leftover meat with butter and onions. Add some cooked peas and carrots, and throw in some leftover gravy or beef stock to moisten. Spoon into a casserole dish, top with mashed potatoes, and bake. 

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