Cooked meat medium

C. botulinum type C strain 92-13, which was kindly provided by Prof. S. Nakamura, Kanazawa University, Kanazawa, Japan, is suitable for an inoculum, because it produces only C2 toxin. Prepare the inoculum by incubating the strain overnight at 37 °C in cooked meat medium (Difco Laboratories) supplemented with 1 % ammonium sulfate, 1 % glucose, 1 % yeast extract and 0.2% cysteine hydrochloride (pH 7.5). Transfer a 1-ml portion of the culture into 4 I of the toxin production medium in a flat-bottomed bottle (ca. 23 cm in diameter) and culture for 2 days at 37 °C. 

Affi-Gel 15 Agar Noble CM-Sepahdex A-50 Cooked meat medium DEAE-Sepahdex A-50 Ficoll 400 Hydroxyapatite Nutrient broth Sephacryl S-300 TRITC-anti rabbit IgG... 

Bring stock to a simmer. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in deep heavy saute pan. Stir in onions and cook over medium heat until translucent but not browned. Add rice and stir continuously for 4 minutes. Do not allow rice to brown. Add wine and cook over medium heat until rice has absorbed all of the liquid. Add 2 cups of hot stock and again stir until absorbed. Add another 2 cups of stock and stir until absorbed. Repeat step until rice is cooked but still al dente, about 18 to 20 minutes. Stir in thigh meat... 

How do you like your meat cooked Rare Medium Weil done... 

Heat a large casserole or deep skillet that can later be covered over medium-high heat for 2 to 3 minutes add the oil and the crushed garlic clove cook, stirring for 1 minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly cook them in batches if necessary. 

When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring until they soften, about 10 minutes. Add the flour and cook, stirring for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook undisturbed for 30 minutes. 

In Bt Hy Crocker s Cookbook, it is stated that it takes 2 h 45 min to roast a 3.2-kg rib initially at 4.5 C rare in an oven maintained at 163"C. It is recommended that a meat thermometer be used to monitor the cooking, and the rib is.consid-ered rare done when the thermometer inserted into the center of the thickest part of the meat registers 60 C. The rib can be treated as a homogeneous spherical object with the properties p = 1200 kg/in , c = 4.1 kj/kg °C, k = 0.45 W/m C, and a = 0.91 X 10" mVs. Dctemiine (a) the heat transfer coefficient at the surface of the rib (b) the temperature of the outer surface of tlie rib when it is done and (e) the amount of heat transferred to the rib. (d) Using the values obtained, predict how long il will take to roast this rib to medium level, which occurs when the innermost temperature of the rib reaches 71°C. Compare your result to the bsted value of 3 h 20 min. 

Irradiation at a medium dose of 1 kGy reduced the bacterial load of tilapia and silver carp in one order. A reduction in the level of bacteria in fish flesh was another beneficial effect of gamma irradiation in addition to its control of parasites. The effect of 1 kGy irradiation on the meat color was minimal. Hunter a value of silver carp and tilapia increased with the irradiation dose. The slightly reddish color of raw fillets of irradiated silver carp was detected by a panel examination. However, no significant differences in raw color, cooked color and cooked flavor were observed between irradiated and unirradiated tilapia. In silver carp the cooked flavor and color of irradiated samples did not exhibit any significant difference as compared to the unirradiated fish species (Liu et al., 1991). 

Cooked beans furnish less protein per gram of food and per calorie than low and medium fat types of cheeses, eggs, fish, meats, milk, and poultry. For example, 31/2 oz (100 g) of cooked common beans supplying 118 Calories (kcal) are required to provide the same amount of protein (about 7 g) as 1 3/4 oz (50 g) of cottage cheese (53 kcal) or one large egg (82 kcal). Also, the protein quality of the legumes is lower than that of the animal foods. 

As the oven heat penetrates, the temperature at the center of the meat gradually rises and is registered on the thermometer. The meat can be cooked as desired—rare, medium, or well-done, except for pork which should always be cooked well-done (1608 to 170°F [71° to 77°C] for cured pork 1858 [85°C] for fresh pork),... 

Venison may be cooked like beef—steaks and chops broiled or sauteed, legs roasted, and the less tender cuts potroasted. The best tenderizer for game is a tasty marinade. Any fat should be cut off and replaced with other fat, such as bacon or salt pork. Salt pork is excellent for larding large pieces of meat smaller pieces may be wrapped in bacon. Venison, like beef, may be served rare, medium, or well done. 

Pour the oil into a medium-size Dutch oven and heat on the stovetop over high heat. Working in batches, carefully cook the meat until each piece is browned. 

---