Brown meat

Most fish taken around the UK coast contain little cadmium, with the average being less than 0.2 mg/kg. The results of a routine surveillance exercise are given in Table 7.2.15 The 144 samples analysed were collected between 1995 and 1997. It was found that marine fish had concentrations of less than the LOD of 0.01 mg/kg, while shellfish contained higher concentrations than do most other foods, but, with the exception of lobster, whelks and crabs, shellfish from unpolluted waters rarely have an average cadmium concentration greater than 1 mg/kg. However, the body meat of crabs (brown meat) may often contain higher concentrations. 

Fish are known to accumulate arsenic and a study carried out in 1998 found appreciable quantities of total arsenic in all samples analysed.15 The mean concentration of arsenic in samples of fresh marine fish landed in UK ports in 1995-1997 ranged between 1.9 mg/kg and 8.4 mg/kg. An earlier survey found that fish that live on or close to the sea bed, such as plaice, dabs, flounders and skate, tend to have higher levels of arsenic than other fish,24 and this was confirmed by the later work, where the highest level was found in plaice. Arsenic levels in shellfish show more variation, ranging from 1.3 mg/kg to 30 mg/kg. High levels are frequently found in crab, in which the white meat generally contains more arsenic than the brown meat. Lobsters contained similar levels of arsenic to crabs, with the highest levels found in pink shrimps. 

Offal of most domestic animals. Crustaceans, excluding brown meat of crab and head and thorax of lobster 0.5... 

It should be noted that some animal tissues can contain extremely high Cd levels, for example, crab hepatopancreas (the so-called brown meat ) and horse kidney, and are therefore analyzed by FAAS. Often the same tissue is analyzed for Pb using ET-AAS. After a number of firings when determining Pb, the GF becomes severely contaminated with Cd and is very difficult to clean. This will obviously be a problem when other samples with low Cd levels are to be analyzed, especially so if Pb also is to be quantified. The best solution is to use two separate instruments, which obviously is not possible in many laboratories. 

Nottingham, PM. 1982. Microbiology of carcass meats. In M.H. Brown, Meat Microbiology, pp. 13-66. London Applied Science. 

Basil (Sweet Basil). Basil consists of the brown, dried leaves and tender stems of Ocimum basilicum L. (Labiatae), an aimual native to India, Africa, and Asia, and cultivated in Egypt, southern Erance, Morocco, the Mediteranean countries, and the United States. Basil is one of the oldest known herbs, and it is reported that there are perhaps 50—60 poorly defined Ocimum species which can only be identified according to their chemical components. The flavor of the basihcum type is warm, sweet, somewhat pungent, and pecuhar, ie, methyl chavicol and linalool. It is used with meats, fish, certain cheeses, and tomato-based salads. The fresh leaves are ground and known as pesto with pastas. It is the main component of the Hqueur Chartreuse. 

Toasted partially defatted cooked cottonseed flour—This product is prepared by delinting and decorticating food-quaUty cottonseed. The meats are screened, aspirated, and roUed moisture is adjusted, the meats heated, and the oil expressed the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light to dark brown. 

Most nitrites are soluble in water and mildly toxic. Despite their toxicity, nitrites are used in the processing of meat products because they retard bacterial growth and form a pink complex with hemoglobin that inhibits the oxidation of blood (a reaction that would otherwise turn the meat brown). Nitrites are responsible for the pink color of ham, sausages, and other cured meat. 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

Warriss P D, Brown S N, Edwards J E and Knowles T G (1998), Effect of lairage time on levels of stress and meat quality in pigs , Anim Sci, 66, 255-261. 

After the Chernobyl accident, radiocesium isotopes were also elevated in trees and lichens bordering an alpine lake in Scandinavia and in lake sediments, invertebrates, and fishes (Table 32.18). Radiocesium levels in muscle of resident brown trout (Salmo trutta) remained elevated for at least 2 years (Brittain etal. 1991). People consuming food near this alpine lake derived about 90% of their effective dose equivalent from the consumption of freshwater fish, reindeer meat, and milk. The average effective dose equivalent of this group during the next 50 years is estimated at 6 to 9 mSv with a changed diet and 8 to 12 mSv without any dietary changes (Brittain et al. 1991). 

Soy sauce Dark reddish brown liquid, salty taste suggesting the quality of meat extract, a flavoring agent. 

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