Of meats

The first pet food, a baked mixture of meat, vegetables, and wheat flour, was produced in the late 1800s. Early canned dog foods were composed mostly of meat from horses or dead stock. In the 1950s, high quaUty, nutritionally balanced, oven-baked, and pelleted dog foods became popular with dog owners and provided the most economical and satisfactory sources of dog nutrition. The extmsion process for pet foods was developed in 1954 and by 1957 extmded dog food had become the nation s leading dry pet food. 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

In the United States, more than 16.3 x 10 kg of human-inedible raw materials are available each year, and the rendering industry is a valuable asset in diverting these into valuable ingredients for use primarily in animal foods (4). The three largest meat packers are responsible for nearly four-fifths of aU red meat production (5) and enormous amounts of rendered meat meal and animal fat. Three broiler producers account for about 40% of the total broiler production. American Proteins, Inc. (RosweU, Georgia), the world s largest processor of poultry by-products, produces more than 450,000 t of poultry meal, feather meal, and poultry fat each year. It also produces more than 100,000 t of fish meal, fish oil, and fish products each year. Pish meal production worldwide in 1986 was estimated at 6.23 x 10 t, which with the 125 x 10 t of meat and bone meal plus 6.67 x 10 t of feather meal and poultry by-product meal (6) is the primary source of animal proteins used by the pet food industry. 

In the United States, novel food ingredients or food ingredients produced by novel processes must be cleared by the FDA. In the case of meat and poultry, novel ingredients must also be cleared by the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS). 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

Water. Water is often added to processed meat products for a variety of reasons. It is an important carrier of various ionic components that are added to processed meat products. The retention of water during further processing of meat is necessary to obtain a product that is juicy and has higher yields. The amount of water added during the preparation of processed meat products depends on the final properties desired. Water may be added to a meat product as a salt brine or as ice during the comminution step of sausage preparation. 

Immersion curing is used as an alternative to dry curing. Immersion curing is stiU commercially used by some small processors. The meat is placed in a brine solution for an appropriate period of time until the brine penetrates the entire portion of meat. It is important not to keep the brine for too long a period of time because the brine strength is thereby reduced and the brine becomes contaminated with meat juices and bacteria. 

Enzymatic Conversion of Cholesterol. A decrease of cholesterol in meat products in the future may be possible through the conversion of cholesterol [57-88-5] to coprosterol [560-68-9] which is not absorbed readily in the intestine. Cholesterol reductase can be isolated from alfalfa leaves and cucumber leaves (53). Treatment of meat animals might involve an injection of this ensyme immediately prior to slaughter, allowing for the conversion of a portion of the membrane-bound cholesterol into coprostanol. 

Unesterified tocopherols are found in a variety of foods however, concentration and isomer distribution of tocopherols vary gready with source. Typically, meat, fish, and dairy contain <40 mg/100 g of total tocopherols. Almost all (>75%) of this is a-tocopherol for most sources in this group. The variation in the content of meat and dairy products can be related to the content of the food ingested by the animal. A strong seasonal variation can also be observed. Vegetable oils contain significant levels of y-, P-, and 5-tocopherol, along with a-tocopherol (Table 3). 

Antimony may enter the human body through the consumption of meats, vegetables, and seafood which all contain about 0.2—1.1 ppb antimony. Disposal of Antimony. Antimony and its compounds have been designated as priority pollutants by the EPA (35). As a result users, transporters, generators, and processors of antimony-containing material must comply with regulations of the Eederal Resource Conservative and Recovery Act (RCRA). 

At the time of preparation of this article the consumption of meat in the UK for 1995 and 1996 was estimated to be about 3.6Mtyr V thus there is a considerable demand to produce it economically with minimal adverse impact on the environment by maintaining good animal health and welfare. 

There has been only one major use for ozone today in the field of chemical synthesis the ozonation of oleic acid to produce azelaic acid. Oleic acid is obtained from either tallow, a by-product of meat-packing plants, or from tall oil, a byproduct of making paper from wood. Oleic acid is dissolved in about half its weight of pelargonic acid and is ozonized continuously in a reactor with approximately 2 percent ozone in oxygen it is oxidized for several hours. The pelargonic and azelaic acids are recovered by vacuum distillation. The acids are then esterified to yield a plasticizer for vinyl compounds or for the production of lubricants. Azelaic acid is also a starting material in the production of a nylon type of polymer. 

The carbon dioxide removed in synthesis gas preparation can be reacted with ammonia, to lonn urea CO(NH2)2- This is an excellent fertilizer, highly concentrated in nitrogen (46.6%) and also useful as an additive in animal feed to provide the nitrogen for formation of meat protein. Urea is also an important source of resins and plastics by reacting it with formaldehyde from methanol. 

Compare and contrast two individuals, one of whose diet consists largely of meats containing high levels of cholesterol, and the other of whose diet is rich in plant sterols. Are their risks of cardiovascular disease likely to be similar or different Explain your reasoning. 

Fleischfarbe, /. flesh color, fleisch farbig, farben, a. flesh-colored. Fleisch-faser, /. muscle fiber, -faulnis, /. spoiling or putrefaction of meat, fleischfressend, p.a. meat-eating, carnivorous. Fleisch-gift, n. meat toxin, ptomaine, -guinmi,... 

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. 

Raucherung,/. fumigation smoking (of meat) incense burning. 

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