Chickens Meat stock

Cooked chicken patties were made up of 57% of chicken meat, 40% of distilled water and 3% of salt. These ingredients were minced imtil achieving an homogeneous paste and subsequently PAHs standard stock solution was added to obtain a final concentration of 5 ng/ml. Polypropylene tubes with polyethylene caps were filled with 32 ml of this mix. Gelling of meat proteins was achieved by cooking the tubes at 7(fC during 15 minutes. Meat gels were stored at 2-4°C until analysis. 

At this point, your local grocery store is likely to stock some organic chicken, or at least chicken that was produced without hormones and antibiotics. Unfortunately, it s a lot harder to find similar versions of beef, lamb, and pork. This is partially due to the fact that organic feed—what animals need to eat to be certified organic—is expensive. We also suspect that it s because consumers are confused by all of the different gradations of natural meat and don t know enough to ask their butchers to order anything else. They want you to buy the stuff they re... 

Lewis, P.D., Perry, G.C., Farmer, L.J. and Patterson, R.L.S. (1997) Responses of two genotypes of chicken to the diets and stocking densities typical of UK and Label Rouge production systems I. Performance, behaviour and carcass composition. Meat Science 45, 501-516. 

New Mexican cuisine is a must-try for visitors to the state. Unfortunately for vegetarians, it s hard to find meat-free versions of New Mexico s specialties. At Richard s, though, they don t use chicken stock in either the green chile or posole, so by all means sample away Lost in a strip mall, Richard s surprises you with a bright atmosphere displaying traditional Southwestern pink and turquoise colors. The down-home service is comforting and relaxing. 

Fig. P-80. All proteins are not created equal. Animal proteins generally have a higher biological value than plant proteins. Shown (left) T-bone steak, (Courtesy, National Live Stock Meat Board, Chicago, 111.) and (right) fried chicken (Courtesy, USDA)...

Remove the chicken and allow it to cool slighdy. Remove all the breast meat and set aside. Return the carcass to the pot and continue to simmer, uncovered, for 2 to 3 hours (you can cook it for less time, but this makes a richer stock). 

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