Beef roasted

Kinder-, beef, cattle, bovine, -blut, n. oxblood. -bouillon, /. beef broth, -braten, m. roast beef, -fett, n. beef suet, beef fat. -galle, /. ox gall. -klauenSl, n. neat s-foot oil. -mark-fett, n. beef marrow fat, -talg, m. beef tallow, -tuberkulose, /. bovine tuberculosis. 

Mabel buys 2.756 pounds of sliced turkey, 3.2 pounds of roast beef, and 5.59 pounds of bologna. Approximately how many total pounds of meat did Mabel buy ... 

When properly formulated, soy protein allows for significant cost savings, increased yields, reduced fat, increased protein, reduced cholesterol, reduced sodium and/or reduced calories while maintaining muscle tissue integrity. Applicable finished products include ham, roast beef, chicken, turkey, seafood and other whole muscle foods. Finished product characteristics given specific goals and guidelines are outlined as are new product opportunities. 

Ingredient Ham Corned Beef Percent Roast Beef... 

Ingredient Roast Beef Breast Chicken Shrimp Percent ... 

Ham, Roast Beef, Turkey, etc.) with an appropriate statement of minimum percent meat ingredient (e.g. 70% Ham, 70% Roast Beef, etc.) Product which has been sectioned and formed (i.e. restructured) must be identified. 

Typical selected brine formulas for injection of roast beef, corned beef and ham are given in Table V. Brines for absorption technologies given in Table VI are calculated similarly and may only differ in minor brine components (i.e. salt, seasonings, etc.). 

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)... 

There are few data on concentrations of ethylbenzene in foodstuffs. It has been identified as a trace component in the volatiles from honey, jasmine, papaya, olive oil and cheese flavour and in the neutral component of roast beef flavour isolate (Min et al., 1979 Fishbein, 1985). Trace quantities of ethylbenzene have been detected in split peas (13 ig/kg), lentils (5 ig/kg) and beans (mean, 5 pg /kg maximum 11 pg /kg (Lovegren et al., 1979). Concentrations of ethylbenzene in orange peel (23.6 ng/g dry weight) and in parsley leaves (0.257 pg/g dry weight) have been reported (Goma-Binjul etal., 1996). 

Cemy, C. and Grosch, W. 1993. Quantification of character-impact odour compounds of roasted beef. Z. Lebensm.-Unters. -Forsch. A 196 417-422. 

A paired-ion, reversed-phase high-performance liquid chromatographic method was developed for the simultaneous determination of sweeteners (dulcin, saccharin-Na, and acesulfame-K), preservatives (sodium dehydroacetate, SA, salicyclic acid, BA, succinic acid, methyl-para-hydroxybenzoic acid, ethyl-para-hydroxybenzoic acid, n-propyl-para-hydroxybenzoic acid, n-butyl-para-hydroxybenzoic acid, and isobutyl-para-hydroxybenzoic acid), and antioxidants (3-tertiary-butyl-4-hydroxyanisole and tertiary-butyl-hydroquinone). A mobile phase of acetonitrile-50 ml aqueous tr-hydroxyisobutyric acid solution (pH 4.5) (2.2 3.4 or 2.4 3.6, v/v) containing 2.5 mM hexadecyltrimethylammonium bromide and a Clg column with a flow rate of 1.0 ml/min and detection at 233 nm were used. This method was found to be very reproducible detection limits ranged from 0.15 to 3.00 p,g. The retention factor (k) of each additive could be affected by the concentrations of hexadecyltrimethylammonium bromide and a-hydroxyisobu-tyric acid and the pH and ratio of mobile phase. The presence of additives in dried roast beef and sugared fruit was determined. The method is suitable for routine analysis of additives in food samples (81). 

BA, SA Dried roast beef, sugared fruit, mixed with aqueous a-hydroxy-isobutyric acid solution (pH 4.5) and HTA, sonicated/ A/residue washed with aceto-nitrile-H20 (2 3, v/v), /B/, A and B combined Sep-Pak Cl8, 5 yam Acetonitrile-50 mM aqueous a-hydroxy-isobutyric acid (pH 4.5) (2.2 3.4 or 2.4 3.6, v/v) containing 2.5 mM HTA UV 233 nm 81... 

TBHQ, BHA Dried roast beef, soy sauce, sugared fruit solid-phase extraction 5-yu.m C 8 column 25 X 4.6-mm ID... 

Ethyl-3,5-dimethylpyrazine Roasted beef AIanine/2-Oxopropanal [106]... 

Ham (luncheon meat) Chicken breast Fish (Haddock) Roast beef Bologna Fish (Salmon)... 

Anyone eating a steak or a slice carved from roast beef knows that meat is fibrous in texture. These fibers, 20 to 100 fj.m in diameter and very long, are the multinucleate muscle cells of which skeletal muscles are composed (Fig. 1 A, B). Such fibers in the light microscope appear cross-striated and the muscles from which they are derived are known as striated muscles. The term striated also covers the muscles in animal hearts (Fig. 1C), but here the cells (the myocytes) are much shorter, they contain a single nucleus, and they are linked end to end by special structures known as... 

Meat aroma is not the result of one chemical constituent but the sum of the sensory effects of many of these volatiles. Over 90% of the volume of volatile constituents from freshly roasted beef is from lipid, but approximately 40 percent of the volatiles from the aqueous fraction are thought to be heterocyclic compounds, many resulting from Maillard reaction products or their interactions with other ingredients. 

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

Many bland, or even downright unpleasant-tasting, substances are transformed into some of the most desirable flavors and popular foods by roasting. Thus, those foods, representing such different tastes and aromas as chocolate, bread, roast beef, coffee, and toasted nuts have in common the fact that they are products of the Maillard browning... 

It appears, then, that there is a general, meaty aroma, common to cooked beef, pork, and lamb (and probably poultry), attributable to the pyrolysis of the mixture of low molecular weight nitrogenous and carbonyl compounds extracted from the lean meat by cold water. But the aromas of roast beef, roast pork, roast lamb, and roast chicken are unmistakably different. The chemical composition of the muscular fat deposits of these animals differ appreciably, and it is to these lipid components that we must look to account for the specific flavor differences. Heating the carefully separated fat alone does not give a meaty aroma at all, much less an animal-specific one. It is the subsequent reactions of pyrolysis products of nonlipid components that give the characteristic aromas and flavors of roasted meats (20). 

But the human nose has no difficulty in distinguishing chocolate from roast beef, and the flavor chemist is trying to catch up with this degree of discrimination. 

BACON. EGGS. BOAST PORK. ROAST BEEF, SPARE RIBS. CHICKEN. SHRIMP. LOBSTEfT (DRIPPING IN BUTTER)... 

Hargreaves, T. Roast beef and ashes to vegetarian shampoos. Chem. Rev. 12, 6-9 (2002). 

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