Chopped meat

Hacker, rn. chopper hacker hoer. Hack-fleisch, m. chopped meat, minced meat, -friichte, /.pi. hoed vegetables, esp. potatoes, turnips, and cabbage, -kultur, /. truck gardening, -maschine, /. chopper chipper hoer. -messer, n. chopping knife, chopper, -salz, n. salt for minced meat, -schnitzel, n.pl. Lumber) hogged chips. 

An evaluation of the composition of the cooking juices, as presented in Table IV, demonstrates, by difference, that fat is retained to a greater extent by the soy concentrate meat product than by the soy flour meat product or the ground beef. The meat product containing soy flour lost more fat during cooking than did the all-beef (Table IV). Similar results were reported by Anderson and Lind ( ). When soy protein concentrates are used in canned meat products like chili, the fat islands within the chopped meat products and the fat cap are eliminated (10). When 4% soy concentrate was added to a minced pork product, cook out of fat and moisture was reduced 31% for pasteurized product and 34% for sterilized product. 

Continuous freeze-drying equipment has been developed(60), and chopped meat and vegetables may be dried in a rotating steam-jacketed tube enclosed in the vacuum chamber. A model of the freeze-drying process has been presented by Dyer and Sunderland191 , and further details are given in Section 15.8 on freeze crystallisation. 

F Meaty, nutty, onion-like F at 0.2-1 ppm Freshly chopped, meat-like with light sour effect F at 2 ppm Chemical... 

Cooked cured chopped meat / Cooked cured pork shoulder I Cooked cured ham /... 

USE In vitamin C prepns antioxidant in chopped meat and other food, also in curing meat. 

USDA-FSIS (U.S. Department of Agriculture-Food Safety and Inspection Services) (1984). Ground, mined and chopped meat standards. Regulation S.L. 231.25. USDA, Washington, DC. 

The best buy on the beisis of cost per serving. Except for such items as chopped meat and stew, the price per pound includes bone and fat, which are not eaten. Sometimes cuts like spareribs seem relatively inexpensive, but the amount of edible meat is small. 

The chopped meat is extracted by a 0.25 N H1SO4 solution for 4 days at room temperature. The filtrate is adjusted to pH 3.5 and then heated to 90° C. for 5 min. After cooling, the precipitate is discarded, and to the filtrate is added 1.5 times its volume of acetone. After 4 hr., the precipitate is resuspended in 0.1 its volume of 0.85% NaCl solution and dialyzed for 40 hr. against water at pH 3.9, adjusted to... 

Growth conditions 30 °C, medium 593 chopped meat medium, anaerobic ... 

The oranges were washed, chopped in a meat mincer and homogenised by a Fryma mill. Water (0.6 volumes) were added before the slurry was heat treated by steam injection at 100°C for 2 minutes. The enzyme treatment was carried out for 1 hour at 40°C with 10 lU/g slurry of PME and 25 pg enzyme protein/g slurry of the other enzymes for each of the enzymes. The gelated orange slurry were treated at 85°C for 3 minutes to inactivate the enzymes before the strength of the gel was measured by a SMS TeJrture Analyser TA-XT2 (Stable Micro Systems, XT. RA Dimensions, Operations Manual versions) by compression analysis using a flat cylinder (20 mm dia.) with a speed of 2 mm/s. The force to provide a 20% compression was recorded. 

Brewer M S, Zhu L G and McKeith F K (2001), Marbling effects on quality characteristics of pork loin chops consumer purchase intent, visual and sensory characteristics , Meat Sci, 59, 153-163. 

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)... 

Meats . Canadian bacon (2555), bacon (1077), cured ham (860). beef liver (136), pork chops (60), ground beef (48). 

Not all the muscle from a carcass is suitable for whole joints, and the remainders are restructured by various processes. The first stage is to cut the piece to regular shapes by dicing flaking. chopping or grinding. A host of mechanical cutters have been developed to perform these operations, and while the mean particle size can be varied from centimeters to less than a millimeter, a range of particle sizes is always produced. This may have a major influence on the subsequent reassembly processes, particularly where salt is added and mass transfer rates are directly influenced by available surface area of all the meat pieces, and their size. Recently,... 

Some jerky is presently being produced as a sectioned and formed product in which the meat is chopped or ground to a fine texture, mixed with salt, cure and flavour... 

From the old Sin Came menu, feast on the portobello and corn quesadillas stuffed with roasted poblano and red peppers, caramelized onions, and a rich blend of cheeses. Also popular is the Thai salad of field greens, scallions, carrots, peppers and chopped peanuts served alongside rice sticks dressed with a Thai peanut sauce. Those who eat light meat dishes will enjoy the sesame-seared tuna topped with grilled pineapple. Dinners are preceded by either red corn chips with a jumping house salsa or a basket of the day s fluffy homemade bread with a sweet potato spread. Both were excellent freebies. 

Roast meats such as beef, pork, lamb, steaks and chops, duck, goose, turkey, pheasant, venison, etc. Italian dishes such as spaghetti, ravioli, macaroni, etc. 

Pearson and Gillett (1995) have described the processing of salami. The meat is first ground or chopped and the cure is added during the process. 

Romans et al (1985) stated that to achieve the best particle definition, the raw meat should be ground or chopped at very low temperatures (—4 to -6°C). Mixing and unnecessary handling of the meat should be avoided as much as possible. The cold meat temperature reduces protein extraction and helps to eliminate unnecessary particle deformation. Mixing should be only enough to allow uniform distribution of the curing ingredients and/ or other additives (Pearson and Tauber, 1984). 

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