Dried meat

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

Supercritical Fluid Extraction. Supercritical fluid (SCF) extraction is a process in which elevated pressure and temperature conditions are used to make a substance exceed a critical point. Once above this critical point, the gas (CO2 is commonly used) exhibits unique solvating properties. The advantages of SCF extraction in foods are that there is no solvent residue in the extracted products, the process can be performed at low temperature, oxygen is excluded, and there is minimal protein degradation (49). One area in which SCF extraction of Hpids from meats maybe appHed is in the production of low fat dried meat ingredients for further processed items. Its apphcation in fresh meat is less successful because the fresh meat contains relatively high levels of moisture (50). 

Fleisch-saft, m. meat juice, extract of meat, -seite, /. flesh side, -tee, m. beef tea. -ver-giftung, /. meat poisoning, -waren, f.pl. meats, esp. dried meats, -wasser, n. meat broth, -zucker, m. inositol, inosite. 

The main problems with early, irreversible MAOIs were adverse interactions with other drugs (notably sympathomimetics, such as ephedrine, phenylpropanolamine and tricyclic antidepressants) and the infamous "cheese reaction". The cheese reaction is a consequence of accumulation of the dietary and trace amine, tyramine, in noradrenergic neurons when MAO is inhibited. Tyramine, which is found in cheese and certain other foods (particularly fermented food products and dried meats), is normally metabolised by MAO in the gut wall and liver and so little ever reaches the systemic circulation. MAOIs, by inactivating this enzymic shield, enable tyramine to reach the bloodstream and eventually to be taken up by the monoamine transporters on serotonergic and noradrenergic neurons. Fike amphetamine, tyramine reduces the pH gradient across the vesicle membrane which, in turn, causes the vesicular transporter to fail. Transmitter that leaks out of the vesicles into the neuronal cytosol cannot be metabolised because... 

TAPPEL A L (1956) Freeze-dried meat. 2. The mechanism of oxidative deterioration of freeze-dried beef, Food Res, 21, 195-206. 

Ethanol 1,3-Butylene glycol Propyleneglycol PEG-200 PEG-400 Glycerol Sodium acetate Dried Meat Glucose + salts Sucrose Sucrose + salts Salts mixture Dried milk Dried soup NaCI... 

The cholesterol was reduced another 30% to 27.9 mg/100 g tissue by using 3% ethyl alcohol as an entrainer or co-solvent with the SC-CO2, but higher temperatures may be required to completely remove cholesterol from dried meat The use of entraining solvents, however, is not an advantage in the processing of meats for human consumption and defeats the purpose of using SC-C02 and higher temperatures should be avoided to maintain Ae functional properties of the muscle proteins (24). 

Extraction of lipids from muscle foods is more predictable if the food has less than 10% moisture. Higb recoveries of glycerides can be obtained from dry meat products by extracting with SC-CO2 above 300 bar, but cholesterol is extracted less effectively. Cholesterol is extracted from beef tallow more efficiently at lower pressures than at higher pressures (<300 bar). 

Sharma. S.C. and E Seltzer "Development of Procedures to Minimize Mechanical Damage in Freeze Dried Meat Patties," J. Food Set., 42, 5. 1336-1343 (1977). 

Extraction of fat by supercritical carbon dioxide was investigated as an important option for minimizing the expanded use of frequently flammable and carcinogenic solvents in food analysis. Unfortunately, the presence of moisture in foods has an adverse effect on the quantitative extraction of fat by supercritical fluid extraction (SEE). Hence, samples have to be lyophilized first. The total fat content of freeze-dried meat and oilseed samples was found to be comparable to values derived from Soxhlet-extracted samples (26). Besides, only small amounts of residual lipids could be recovered by an additional extraction of the SFE-extracted matrix by the Bligh and Dyer solvent extraction procedure. As far as the minor constituents are concerned, it was found that the extraction recovery ranged from 99% for PC to 88% for PA. Hence, Snyder et al. concluded that SFE can be used as a rapid, automated method to obtain total fat, including total phospholipids, from foods (26). 

Fig. 3 Comparison of GC-TEA and HPLC-TEA chromatograms of a Russian dried meat extract. (For conditions, see Ref. 63.) (Reproduced from Ref. 63 with permission of the IARC.)...

FIGURE 4.15 (A) Portion of a H HRMAS spectrum (400 MHz) of a Swiss dried meat sample, with the labeling of some signals. Stars indicate residual ethanol from rotor washing. (B) Portion of the high-field region of a TOCSY spectrum of a dried meat sample, with some assignments. (From Shintu et ai, 2007.)... 

FIGURE 4.16 Canonical analysis score plot performed considering 66 dried meat samples coming from different countries (CH, Switzerland BR, Brazil CA, Canada US, USA AU, Australia). (From Shintu ef ai, 2007.)... 

Figure 2. Mutagenic activity (filled bars) expressed in revertants (TA98 + S9) per gram dry meat crust and browning reaction (unfilled bars) estimated spectro-photometrically (375 nm) as a function of increasing frying time and temperature.

Figure 1-33 Adsorption Isotherm of Freeze-Dried Meat...

Drying was one such method and pemmican, cakes made from dried meat and berries, was a Native American staple for hundreds of years. In ancient Egypt, people used the power of the sun to dry their fish and poultry, and the Babylonians created a paste from pounded dried fish that they used to season their stews. Such dried foods could be stored indefinitely. 

Fresh pork sausage, brown-and-serve sausage, pregrilled beef patties, pizza toppings, meatballs, dried meats 0.01%... 

Dry cereals/Edible fats/Margarine/Pizza toppings/ Potato chips/Poultry/Dried meats/Sausages/Beef pat-ties/Vegetable oils... 

Margarine, mixed nuts 0.02% alone or in combination based on lipid content Dried meats... 

Soxhlet for fat and micro-Kjeldahl for protein). The preparation of freeze-dried meat mixtures to serve as calibration standards was also described in this work [32]. The availability of such pre-analysed, reconstitutable, shelf-stable calibration standards would facilitate the implementation of FTIR methods in the meat processing industry, in a similar manner as has been reported for milk analysis [33,34]. 

Furthermore, Stefansson indicates that salted meat is a prime cause of seurvy, but that fresh or dried meats are sufficient in themselves to prevent seurvy. (The Eskimos dishke salt, and Stefansson himself was able to kick the habit.) He also was keen on fats as a hot-weather diet for the tropics, noting that the Eskimo dress is so warm and their dwelUngs are so well heated that they think they are in the tropics, anyway. He writes that eannibalism is motivated by the need for meat and fat, although others think it is a eultural matter. For one thing, vegetable fats or oils are readily available in the tropies, for example, the coconut palm and assorted nuts. 

It may be mmtioned, however, that Eskimos eat fresh berries in the summer months (Stefansson, 1956, p. 94). The North American Plains Indians usually mixed berries with pounded dried meat (or jerky) and fat to make (berry) penuniean, a wintertime staple stored in wrappings of rawhide, or parfleehe. Otherwise, (plain) pemmiean consisted of pounded meat oidy, mixed with fat. The Eskimos appaimdy made oidy the latter kind, relying instead on meat (with fat) exclusively during the winter months. Their entire vitamin needs were presirmably met via meat. 

Many consumers have had the experience of returning flour to the grocer because it was heavily infested with mites. These mites are small (less than 1 mm) and usually whitish and oceur in a wide variety of foods. They have come to be known under such common names as cheese mites, flour mites, the bulb mite, and the dried fruit mite. They also are found in smoked and dried meats and fish. 

The rate at which a carcass is cooled can have a marked effect on the quality of meat. Rapid chilling produces dark and dry meat, which may be tougher, whereas very slow chilling produces more tender meat, but with poorer keeping qualities because of bacterial growth. 

The industry in one sense is as old as civilization, and such products as raisins, dried figs, sun dried meats and similar foods have long been familiar to almost all peoples. The smoking of meat is a process of much the same kind, but here the drying is supplemented by preservative substances occurring in wood-smoke... 

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