Variety Meats

Organ Mois- ture Protein Fat Caibo- Caloric hydrate value (kJ)  

Intestines, with their high content of elastin, make excellent natural sausage casings. These and beef stomach are specialty dishes. 

The blood which drains from a slaughtered animal is, on the average, about 3-4% of the live 

Blood consists of protein-rich plasma in which the cells or corpuscles are suspended. They are the red and white blood cells (erythroc34 es and leucocytes, respectively) and the platelets (thrombocytes). The red blood cells do not have nuclei and are flexible round or elliptical discs with indented centers. The diameters of red blood cells vary (in pm 4 in goat 6 in pig 10 in whale and up to 50 or more in birds, amphibians, reptiles and fish). Red blood cells contain hemoglobin, the red blood pigment. White blood cells contain nuclei but no pigments, are surrounded by membranes, are 4—14 pm in diameter and are fewer in number than red blood cells. In addition to salts (potassium phosphate, sodium chloride and lesser amounts of Ca-, Mg- and Fe-salts), various proteins, such as albumins, globulins and fibrinogen, are present in blood. 

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The most important sources of riboflavin are milk and milk products, eggs, various vegetables, yeast, meat products, particularly variety meats such as heart, liver and kidney, and fish liver and roe. Table 6.7 provides data about the occurrence of riboflavin in some common foods. 

Originally, this was a meat pie made from the inferior parts of the carcass, usually eaten by the huntsman and the servants. Ironically, these variety meats were superior, nutritionally, to the more desired cuts. 

Variety meat—The various organs of animals are called variety meats. The heart, liver, brains, kidneys, tongue, cheek meat, tail, feet, sweetbreads (thymus and pancreatic glands). 

The range in time letects recettirtiendatniB far maximum atorage time Iron several authorities. For top quality, fresh meats should be used in 2 or 3 dayst ground meat and variety meats should be used in 24 hours. 

The sweetbreads, which are considered to be the most delicate of the variety meats, are located in the neck area of young bovines (veal) as the animal matures, they disappear. 

Fa.tMimetics. Existing fat mimetics are either carbohydrate-, ceUulosic (fiber)-, protein-, or gum-based. These are used in a wide variety of appHcations including baked goods, salad dressings, frozen desserts, meats, confections, and dairy products. Table 3 Hsts some of the commercially available fat mimetics. 

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. 

Clove bud oil is frequendy used iu perfumery for its natural sweet-spicy note but the greatest appHcation is iu the davor area iu a large variety of food products, including spice blends, seasoniugs, piddes, canned meats, baked goods, ready-made mixes, etc. As iu the case of cinnamon bark oil, its well-known antiseptic properties make it ideal for appHcation iu mouth washes, gargles, dentifrices, and pharmaceutical and dental preparations. Candy, particulady chewing gum, is also davored with clove bud oil iu combination with other essential oils. 

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). 

Pesticide immunoassays have been developed for a variety of pesticides and, more recently, GMOs, and have been used for matrices such as surface water, groundwater, runoff water, soil, sediment, crops, milk, meat, eggs, grain, urine and blood. ° Table 9 is a partial list of immunoassays for chemical pesticides developed since 1995 and includes notations on the matrices studied. A fairly comprehensive list of pesticide immunoassays developed prior to 1994 was provided by Gee et al2 ... 

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