Meat Consumption Pattern of Urban Domestic | Study

Meat Consumption Pattern of Urban Domestic | Study | Food Sciences | Agriculture Commodities | Abstract: Animal products are an important part of the diet of urban households in different income classes. However, the concerns of consumers' receive little attention to design has a low profile issues such as lack of credibility and consumer advocacy or pressure groups. The situation is further complicated by the fact that studies on patterns of urban or rural meat consumption information.

The study used information on the cities in the metropolitan area of ​​Nairobi consumer survey by the Institute Tegemeo with the Office of Statistics (CBS), the frame appears at the end of 2003. The survey data is complimented with slaughter numbers and prices of VSF-Suisse, and several slaughterhouses in Nairobi.

This study characterizes household meat consumption in Nairobi and compares per adult equivalent consumption across income quintiles. It further examines the factors influencing domestic consumption including meat prices, channels of acquisition and the traits of the household head for instance education, gender and age.

The results indicate that meat is consumed by a large proportion of the sample but essentially remains a luxury good whose consumption increases with increasing income.

Middle and high-income households consume significantly large amounts of beef, chicken and eggs within the home compared to low-income households. This phenomenon reveals that health concerns especially for red meat do not necessarily influence consumption levels for both low and high-income groups. However, the consumption of chicken and eggs by high-income and educated groups appear to be responding to health concerns. Chevron (goat meat) and mutton (sheep) are hardly consumed at home. Channels of acquisition influence price and ultimately consumption patterns especially for chicken and eggs where there exists some form of product

differentiation.

The above represents a potential to increase domestic meat, there are low-income groups, but only to take advantage of lower prices or higher incomes. While the government is focusing on the productivity of livestock on the rise, consumers 'concerns' should be duly taken into account.

Policies for livestock development must adapt to changing consumer behavior and deal with marketing systems that prevent the translation of the productivity gains in fuel economy. By: Paul Gamba [ Food Sciences, Agriculture Commodities ]

MEAT, an animal food sources for human

MEAT, an animal food sources for human - Meat is animal flesh, which is used in food. Usually this means that the skeletal muscle and fat and other associated tissues, but can also indicate other edible tissues, such as organs and viscera. In the Anglosphere, the meat is generally used in the meat packing industries in a more restrictive - the flesh of the mammalian species (pigs, cattle, sheep, etc.), cultivated and prepared for human consumption, except fish, poultry and other animals . The usege varies according to the global culture, and in some countries such as India has a large population to avoid consumption of all or most of the meat. A game or meat of wild animals is usually distinguished from the product of agriculture.

The consumption of meat have different traditions and rituals associated with it in different cultures, such as kosher and halal, and its output is generally regulated by the government as well. This article focuses mainly on the process of primary production to consumption.

Meat word comes from the old English word mete, which referred to food in general. The term is related to Mad in Danish, mat in Swedish and Norwegian, and maturity in Icelandic, which also means "food". The word "mete" also exist in Old Frisian (and to a lesser extent, the modern West Frisian) to describe the main foods that distinguish it from "Swieten" (candy) and "dierfied" (fodder).

A definition, which refers to the meat does not contain fish has evolved over the last 100 years is a religious influences. The distinction between fish and "meat" is codified by Jewish law on the Kashrut dietary mixing milk and meat, which is not prohibited from mixing milk and fish. Contemporary Jewish law (Halakha) is the ranking Kashrut meat as well as mammals 'meat' birds swarm the fish is not meat or dairy products. diet catholic "meat" on Fridays also does not apply to cooking and eating fish.

The High Latin "carne" (also the root of "flesh", referring to the "pleasures of the flesh") is often a euphemism for sexual pleasure, from the function performed by the fleshy bodies. Therefore, the "flesh" can refer to the human body in a sensual or sexual connotation. A meat market in addition to simply denoting a market where meat is sold, it also refers to a place or situation where humans are treated or viewed as commodities, especially the area known as a situation in which a couple can find. "Meat" can also be used to denote those humorous or indifferent. In military jargon, "meat shield" refers to soldiers sent in the direction of an enemy to draw fire away from another device. (@ agriculture commodities)

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JOURNAL: User-Fee Financing of USDA Meat and Poultry Inspection

ABSTRACT: USDA's Food Safety and Inspection Service (FSIS) finances about 13.5 percent of its budget outlays through user fees for overtime and unscheduled meat and poultry inspections. User fees play an increasingly important role in financing government programs, and FSIS has frequently requested expanded authority to charge user fees for more of its operations.

Congress has consistently rejected the FSIS requests and has placed important restrictions on fees and the uses of fee revenue at those agencies that have been granted more extensive user fee authority. This report surveys the application of user-fees for financing meat and poultry inspection programs in other countries; reviews user-fee systems in other Federal agencies, particularly those with food and agricultural missions or regulatory responsibilities; and discusses the relevant economics literature on the use and design of user fees. Finally, we suggest several elements that should underlie the structure of user fees for meat and poultry inspection, should such a program be introduced.

Keywords: user fees, meat inspection, public finance
FULL TEXT >>

Other important journals: 

• International Trade and Food Safety: Economic Theory and Case Studies
• JOURNAL: Does Food Safety Information Impact U.S. Meat Demand?
• JOURNAL: Enhancing Food-Safety Education through Shared Teaching Resources
• JOURNAL: Ionizing radiation for t2 control of Vibrio and other foodborne pathogens in fresh or frozen molluscan shellfish
• JOURNAL: Microwave Cooking and Food Safety
• JOURNAL: A Safety Review of Noni Fruit Juice
• JOURNAL: Issues on food safety from a perspective of information ecology
• Protecting the food chain: food safety, animal and human health and the use of homoeopathy in farm animals
• JOURNAL: Guidelines for Domestic Kitchen Food Safety

BEEF RECIPE: Beef Fillet in Coconut

BEEF FILLET IN COCONUT

Ingredients :

• 500g: Beef eye fillet
• 2 cloves Crushed garlic
• 2 teaspoons: Finely grated lemon rind
• 1 teaspoon: Grated fresh ginger
• 2 teaspoons: Ground coriander
• 1/2 teaspoon: Ground turmeric
• 2 teaspoons: Grated palm sugar or soft brown sugar
• 3 tablespoons: Peanut oil
• 1/2 cup: Desiccated coconut
• 3 Onions, cut into thin strips
• 1/2 cup Coconut milk

Method:

1. Cut the beef into thin slices.
2. Mix together the garlic, lemon rind, ginger, coriander, turmeric, palm sugar and 2 tablespoons oil, add the beef and toss well to coat.
3. Cover and chill for 1 hour.
4. Heat the remaining oil in a wok or frying pan.
5. Add the beef and stir-fry in batches until well browned.
6. Add the coconut and spring onion and stir-fry for 1 minute more.
7. Return all the meat to the pan; add the coconut milk and stir until heated through.
8. Serve with rice.

LOW CARB BEEF RECIPE: Roasted Beef

ROASTED BEEF

Ingredients:

• 3 pounds rump roast
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed beef broth 

Directions:

• Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours. 

Nutritional Information: 

Servings Per Recipe: 7

Amount Per Serving:

• Calories: 316
• Total Fat: 16.8g
• Cholesterol: 88mg
• Sodium: 679mg
• Total Carbs: 3.6g
• Dietary Fiber: 0.1g
• Protein: 35.4g

LOW CARB BEEF RECIPE: Army SOS Creamed Ground Beef

ARMY SOS CREAMED GROUND BEEF

Ingredients:

• 1 pound ground beef
• 1/4 cup all-purpose flour
• 1 cube beef bouillon
• 3/4 teaspoon salt
• 1 pinch ground black pepper
• 2 1/4 cups milk
• 1/4 teaspoon Worcestershire sauce 

Directions:

• Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot! 

Nutritional Information: 

Servings Per Recipe: 6

Amount Per Serving:

• Calories: 200
• Total Fat: 10.7g
• Cholesterol: 53mg
• Sodium: 527mg
• Total Carbs: 8.6g
• Dietary Fiber: 0.2g
• Protein: 16.4g

LOW CARB BEEF RECIPE: American Roast Beef

AMERICAN ROAST BEEF

Ingredients:

• 3 pounds beef eye of round roast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutritional Information: 

Servings Per Recipe: 6

Amount Per Serving:

• Calories: 484
• Total Fat: 32.4g
• Cholesterol: 138mg
• Sodium: 268mg
• Total Carbs: 0.2g
• Dietary Fiber: 0g
• Protein: 44.8g

How to make "Bakso", Obama's favourite soup

Bakso, Obama's favourite soup

Bakso or meatball is a homogeneous mixture of meat, starch flour and spices that have undergone the process of extrusion and cooking. The way of making meatballs is not too difficult. Finely ground meat using a screw extruder, then mixed with flour and spices in a special mixing device so that the ingredients mixed into a paste material which is very flat and smooth. After that round-shaped pasta printed and boiled until cooked. A good quality Bakso can be made without the addition of any chemicals.

Ingredients:

1. Meat: any type of meat can be a meatball. Meat should be fresh, getting fresh, the better. Fresh meat coming out of the slaughterhouse are best used. The meat will be used better quickfreezed before grinding. Frozen meat flavor and aroma will give a more savory meatballs.
2. Tapioca
3. Spices: any spices can be used as seasoning. However, bakso producers usually use onions, garlic, pepper powder and salt.
4. Eggs: eggs are used for more delicate dough, and tastes better. However, eggs are not always used in making meatballs. Chicken eggs, duck and quail can be used.
5. Tripolysodium phosphate: these chemicals function as emulsifiers to produce dough that is more flat (homogeneous). The dough is more evenly will provide a better meatball texture.

Equipment:

1. Grinder and Mixer: these tools consist of a meatball grinder in the form of a dough extruder and mixer. Dough mixer equipped with a steel plate mounted horizontal centrifugal stirrer. The stirrer part  rotates at high speed so that the materials are not tough and hard easily to be crushed.
2. The kettle boiling: this tool is used to boil the raw meatballs into mature. Bakso producers usually use pot as a kettle boiling.

Directions:

1. Freezing and grinding meat: meat frozen quickly. Then milled until fine meat porridge. Actally this process does not have to be done. Fresh meat can be ground directly without prior freezing. 
2. Farmulating materials: materials composition of bakso depending on the flavor desired. More fish used, the more delicious bakso flavor.
3. Making dough: porridge more stirring and mashing the meat in the dough mixer. After the meat porridge is really flat and smooth add spices, sodium tripolifosfat, and flour gradually, stirring constantly at high speed. During the stirring, add granulated or ice cube. Stirring is considered complete if the dough formed on a flat, smooth and can be rounded off when the squeezed by hand, then removed through the aperture formed by the forefinger and thumb.
4. Shaping and boiling raw Bakso: squeeze dough with the palm of the hand, then made ball shaped by wringing the dough, then push out through the aperture formed by the forefinger and thumb. After that using tip of the spoon upside down, rounded dough quickly put into boiling water. When ripe, meatball will float. Bakso is allowed to float for 5 minutes, then removed to drain. The result is called meatball.
5. Storage: bakso is a watery material which can be easily damaged. To be durable, meatball should be stored in the freezer which sealed by plastic packaging before. Freezer temperature should be below -18 ° C.
6. Making the soup: the soup made from spiced beef broth. Most of bakso soup is made from broth in very dilute form because of very little use of meat. Meatball soup like this are usually added monosodium glutamate (MSG) in a little high amounts (2% or 20 grams per liter of broth).

For Bakso soup tastes good, meat used to make meatballs at least 10% of the total generated meatball soup. Meatball soup like this do not have added MSG.

1. Ingredients:
• Water (4 liters)
• Meat roughly chopped (300 grams)
• Bone roughly chopped (250 grams)
• Garlic finely ground (150 grams)
• Shallots finely ground (150 grams)
• Smooth Pepper (25 grams)
• Fresh Celery (5 stems)
• Nutmeg roughly chopped (10 grams)
• Cardamom / gardamungu (4 pieces)
• Salt (to taste)
2. Directions:
• Meat and bone chopped boiled in boiling water for 30 minutes.
• Garlic, onions and peppers that have been finely ground in stir-fry with a little oil until fragrant.
• All ingredients, except celery incorporated into the stew of meat and bone boiling. Ten minutes later add sliced celery, and gravy meatball still allowed to boil briefly, then remove from heat. The result is a delicious meatball soup and savory without chemical additives.

About Gelatin

'Sheet' or 'leaf' gelatin for cooking

Gelatin (spelled gelatine in some Commonwealth countries, from the French gélatine) is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are calledgelatinous.

Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff, with E number E441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Some dietary or religious customs forbid the use of gelatin from certain animal sources, and medical issues may limit or prevent its consumption by certain people.

Composition and properties

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle,pigs, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen.[1] Gelatin solutions show viscoelastic flow and streaming birefringence. If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10–15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the freezing point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈ 4 °C).

Production

If the physical material that will be used in production is derived from bones, dilute acid solutions are used to remove calcium and similar salts. Hot water or several solvents may be used for degreasing. Maximum fat content of the material should not exceed 1% before the main extraction step. If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and degreasing are the most important pretreatments used to make the hides and skins ready for the main extraction step. Raw material preparation for extraction is done by three different methods: acid, alkali, and enzymatic treatments. Acid treatment is especially suitable for less fully crosslinked materials such as pig skin collagen. Pig skin collagen is less complex than the collagen found in bovine hides. Acid treatment is faster than alkali treatment and normally requires 10 to 48 hours. Alkali treatment is suitable for more complex collagen, e.g., the collagen found in bovine hides. This process requires longer time, normally several weeks. The purpose of the alkali treatment is to destroy certain chemical crosslinkages still present in collagen. The gelatin obtained from acid treated raw material has been called type-A gelatin, and the gelatin obtained from alkali treated raw material is referred to as type-B gelatin. Enzymatic treatments used for preparing raw material for the main extraction step are relatively new. Enzymatic treatments have some advantages in contrast to alkali treatment. Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.

The worldwide production amount of gelatin is about 300,000 tons per year (roughly 660 million lb). On a commercial scale, gelatin is made from by-products of the meat and leather industry. Recently, fish by-products have also been considered because they eliminate some of the religious obstacles surrounding gelatin consumption [2]. Gelatin is derived mainly from pork skins, pork and cattle bones, or split cattle hides; contrary to popular belief, cheese is not used.[3] The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate. These processes [4] may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [5].

Gelatin can also be prepared in the home. Boiling certain cartilaginous cuts of meat or bones will result in gelatin being dissolved into the water. Depending on the concentration, the resulting broth (when cooled) will naturally form a jelly or gel. This process, for instance, may be used for the pot-au-feu dish.

While there are many processes whereby collagen can be converted to gelatin, they all have several factors in common. The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken [1]. The manufacturing processes of gelatin consists of three main stages:

1. Pretreatments to make the raw materials ready for the main extraction step and to remove impurities which may have negative effects on physiochemical properties of the final gelatin product,
2. The main extraction step, which is usually done with hot water or dilute acid solutions as a multi-stage extraction to hydrolyze collagen into gelatin, and finally,
3. The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended and ground final product.

Pretreatments

If the physical material that will be used in production is derived from bones, dilute acid solutions are used to remove calcium and similar salts. Hot water or several solvents may be used for degreasing. Maximum fat content of the material should not exceed 1% before the main extraction step. If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and degreasing are the most important pretreatments used to make the hides and skins ready for the main extraction step. Raw material preparation for extraction is done by three different methods: acid, alkali, and enzymatic treatments. Acid treatment is especially suitable for less fully crosslinked materials such as pig skin collagen. Pig skin collagen is less complex than the collagen found in bovine hides. Acid treatment is faster than alkali treatment and normally requires 10 to 48 hours. Alkali treatment is suitable for more complex collagen, e.g., the collagen found in bovine hides. This process requires longer time, normally several weeks. The purpose of the alkali treatment is to destroy certain chemical crosslinkages still present in collagen. The gelatin obtained from acid treated raw material has been called type-A gelatin, and the gelatin obtained from alkali treated raw material is referred to as type-B gelatin. Enzymatic treatments used for preparing raw material for the main extraction step are relatively new. Enzymatic treatments have some advantages in contrast to alkali treatment. Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.

Extraction

After preparation of the raw material, i.e., reducing crosslinkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures. All industrial processes are based on neutral or acid pH values because though alkali treatments speed up conversion, they also promote degradation processes. Acid extract conditions are extensively used in the industry but the degree of acid varies with different processes. This extraction step is a multi stage process, and the extraction temperature is usually increased in later extraction steps. This procedure ensures the minimum thermal degradation of the extracted gelatin.

Recovery

This process includes several steps such as filtration, evaporation, sterilization microbiologysterilization, drying, grinding, and sifting. These operations are concentration-dependent and also dependent on the particular gelatin used. Gelatin degradation should be avoided and minimized, therefore the lowest temperature possible is used for the recovery process. Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure. A deteriorated peptide structure would result in a low gelling strength, which is not generally desired.

Uses

Capsules made of gelatin.

Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yoghurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.

Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.[6] Beside hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin. Gelatine was used for hardening paper in Colonial times.

Technical uses

• Certain professional lighting equipment uses color gels to change the beam color. These used to be made with gelatin, hence the term color gel.
• Gelatin typically constitutes the shells of pharmaceutical capsules in order to make them easier to swallow. Hypromellose is a vegan-acceptable alternative to gelatin, but is more expensive to produce.
• Animal glues such as hide glue are essentially unrefined gelatin.
• It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite some efforts, no suitable substitutes with the stability and low cost of gelatin have been found.
• Used as a carrier, coating or separating agent for other substances; for example, it makes beta-carotene water-soluble thus imparting a yellow colour to any soft drinks containing beta-carotene.
• Gelatin is closely related to bone glue and is used as a binder in match heads and sandpaper.
• Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen.
• As a surface sizing, it smooths glossy printing papers or playing cards and maintains the wrinkles in crêpe paper.

Other uses

• Blocks of ballistic gelatin simulate muscle tissue as a standardized medium for testing firearms ammunition.
• Gelatin is used by synchronized swimmers to hold their hair in place during their routines as it will not dissolve in the cold water of the pool. It is frequently referred to as "knoxing," a reference to Knox brand gelatin.[8]
• When added to boiling water and cooled, unflavored gelatin can make a home-made hair styling gel that is cheaper than many commercial hair styling products, but by comparison has a shorter shelf life (about a week) when stored in this form (usually in a refrigerator). After being applied to scalp hair, it can be removed with rinsing and some shampoo.
• It is commonly used as a biological substrate to culture adherent cells.
• Also used by those who are sensitive to tannins (which can irritate the stomach) in teas, soups or brews.
• It may be used as a medium with which to consume LSD. LSD in gelatin form is known as "windowpane" or "geltabs."
• Gelatin is used to make the shells of paintballs, similar to the way pharmaceutical capsules are produced.
• Gelatin is also used as an ingredient in implantable medical devices, such as in some bone void fillers. Doctors may discuss this with their patients in cases of religious beliefs.
• Gelatin is also used in nail polish remover and makeup applications. The gelatin is often tinted in different colors to match the models natural skin tone.

Religion and gelatin substitutes

Special kinds of gelatin indicate the specific animal origin that was used for its production. For example, Muslim halal or Jewish kosher customs may require gelatin from sources other than pigs, from animals slaughtered ritually, or from fish. Even though Muslims can not have gelatin because it contains pig fats, there are some solutions like bovine gelatin.[citation needed] Likewise, Hindu customs may require gelatin from sources other than cow which is considered sacred, although many Hindus are vegetarian. Moreover, vegetarians and vegans may choose not to eat foods containing gelatin made from animals.

Some dietary or religious customs forbid the use of gelatin from certain animal sources, and medical issues may limit or prevent its consumption by certain people.

Alternatives to gelatin include non-animal gel sources such as agar-agar (a seaweed), carrageenan, pectin, konjak, and guar gum. However, alternative sources can be associated with health problems of their own (see for instance health concerns regarding carrageenan).

Medical and nutritional properties

Amino acid composition

Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline (i.e., those produced by the human body), while lacking certain essential amino acids (i.e., those not produced by the human body). It contains no tryptophan and is deficient in isoleucine, threonine, and methionine. The approximate amino acid composition of gelatin is: glycine 21%, proline 12%, hydroxyproline 12%, glutamic acid 10%, alanine 9%, arginine 8%, aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%, phenylalanine 2%, threonine 2%, isoleucine 1%, hydroxylysine 1%, methionine and histidine <1% and tyrosine <0.5%. These values vary, especially the minor constituents, depending on the source of the raw material and processing technique.[9]

Safety concerns

Eggs in aspic

Strict regulations apply for all steps in the gelatin manufacturing process. Gelatin is produced from natural raw materials which originate from animals that have been examined and accepted for human consumption by veterinary authorities. Hygienic regulations with respect to fresh raw materials are ensured and each batch of raw material delivered to the manufacturing plant is immediately checked and documented.

In addition to the raw material quality, also the production process itself is an effective quality assurance measure. In the production process a comprehensive monitoring system ensures that potential risks are minimized. In USA, the Food and Drug Administration (FDA), with support from the TSE (Transmissible spongiform encephalopathy) Advisory Committee, has since 1997 been monitoring the potential risk of transmitting animal diseases, especially bovine spongiform encephalopathy (BSE). This study has evidence that the gelatin manufacturing process itself is an effective barrier against the proliferation of possible BSE prions. The tests were based on a worst case scenario where the raw material came from BSE-infected cattle. No BSE prions could be detected in the gelatin produced by several manufacturing methods. Injections of these gelatins into the brain of experimental animals gave no establishment of TSE diseases. The Scientific Steering Committee (SSC) of the European Union (EU) in 2003 stated that the risk associated with bovine bone gelatin is very low or zero.[14][15] In 2006 the European Food Safety Authority (EFSA) stated that the SSC opinion was confirmed, that the BSE risk of bone-derived gelatin was very small, and removed support for the 2003 request of excluding the skull and vertebrae of bovine origin older than 12 months from the material used in gelatin manufacturing.[16]

All reputable gelatin manufacturers today follow the Quality Management System according to ISO 9001 to comply with all required physical, chemical, microbiological and technical production and quality standards. In this way all process steps follow international laws and customer-specific quality parameters and are guaranteed and documented. For pharmaceutical grade gelatins strict regulations from the Food and Drug Administration (FDA), the European CPMP's regulation and European Pharmacopoeia must be met. A detailed overview of the regulatory requirements for gelatin production can be found in the Gelatine Handbook, page 99-101.[16]

References:

1. ^ a b Ward, A.G.; Courts, A. (1977). The Science and Technology of Gelatin. New York: Academic Press. ISBN 0127350500.
2. ^ "What is Halal?". Islamic Services of America. Retrieved 2006-12-04.
3. ^ "Gelatine information, news, history and more". Gelatine Manufacturers Institute of America. Retrieved 2008-09-26.
4. ^ "Rousselot.com. Gelatin, Hydrolyzed collagen. Properties, processes, applications in the confectionnery, dairy, pharmaceutical. Now is mostly used from plants industries". ROUSSELOT. Retrieved 2008-07-15.
5. ^ "Gelita.com". GELITA Group. Retrieved 2006-12-04.
6. ^ "National Organic Standards Board Technical Advisory Panel Review: Gelatin processing" (PDF).
7. ^ "2008 United States Olympic Synchronized Swimming Team" (PDF).
8. ^ Stevens, P.V. (1992). "Unknown". Food Australia 44 (7): 320–324. Retrieved 2005-08-11.
9. ^ "What was wrong with those old "Liquid Protein" Diets". June 30, 2009.
10. ^ http://www.waningmoon.com/nails/faq.shtml
11. ^ "Gelatin Treats Ulcer". Medical News Today. August 22, 2006.
12. ^ http://www.gelita.com
13. ^ Pearson, David. "Gelatin found to reduce joint pain in athletes".
14. ^ The Scientific Steering Committee (6–7 March 2003). "Updated Opinion On The Safety With Regard To TSE Risks Of Gelatine Derived From Ruminant Bones or Hides".
15. ^ Gelatine Manufacturers of Europe (GME) (June 2003). "The Removal and Inactivation of Potential TSE Infectivity by the Different Gelatin Manufacturing Processes".
16. ^ Scientific Panel on Biological Hazards of the European Food Safety Authority (EFSA) (18 January 2006). "Quantitative assessment of the human BSE risk posed by gelatine with respect to residual BSE risk".
17. ^ Herbert Gareis; Reinhard Schrieber (2007). Gelatine Handbook: Theory and Industrial Practice. Weinheim: Wiley-VCH. ISBN 3-527-31548-9.

Retrieved from: Wikipedia

Indonesian beef import restrictions worry NT industry

Restrictions placed on Indonesian beef import permits continue to keep Northern Territory cattle exporters on tenterhooks.

Three months ago, the Indonesian Government suspended the issue of new import permits in an effort to overcome an oversupply of beef in the country.

About 80 per cent of live cattle exports from Australia are sent to Indonesia.

Adam Hill, CEO of the Northern Territory Livestock Exporters Association, says it's a great concern for the industry.

"It has staggered the process a bit at the moment, operations have slowed down quite a bit and I think that's a concerning issue for exporters," he says.

"Shipping costs and whatnot, these ships need to be rotating all year round. and stoppages are extremely costly to the exporter."

Meanwhile, Meat and Livestock Australia says there's currently weak demand for cattle in Indonesia, making it difficult for feedlotters there to sell cattle.

Alistar Lugston, MLA's Asia Pacific livestock manager, says demand could increase in the lead-up to the Muslim Ramadan festival.

Monday, 26/04/2010

Source: ABC Rural

BEEF RECIPE: Beef on Thootpicks

BEEF ON THOOTPICKS

 

Ingredients:

• 350 g Beef (brisket or flank)
• Some frying oil
• 20 g Dry chillies
• 1/2 tbsp Minced garlic
• 1 tsp Shredded ginger 
• 2-3 stalk Scallions
• 1 tsp Szechuan peppercorns, ground
• 1 tbsp Roasted sesame seeds

Marinade:

• 1 tsp Szechuan peppercorns
• 200 ml Water
• 1-2 tsp Cumin powder 
• 1/2 tsp Chiken bouillon
• 1/2 tbsp Jiafan rice wine
• 1 tsp Caster sugar
• 2 tsp Cornstarch
• 1 tsp Dark soya sauce
• 3/4 tbsp Light soya sauce

Method:

• Clean the beef (or flank), cut into 4cm pieces and pound them into rectangular strips, about 3mm thick. Chop the scallion and cut the dry chillies into smaller sections. Place water and Szechuan peppercorns into a pot. Cook for 10 minutes over medium fire. Remove and let cool.
• Set the beef strips in a large bowl and add in Szechuan peppercorn water and the rest of the marinade ingredients. Mix them until well combined. Place them in the refrigerator and let marinate overnight. Skewer the beef strips with toothpicks. Heat up a frying pan with oil until very hot and fry the beef until they are just cooked. Drain
• Stir-fry chillies, gingers, scallions and garlic until fragrant. Return the beef to the pan, then sprinkle ground Szechuan peppercorn and roasted sesame seeds over. Stir-fry until all ingredients are thoroughly combine

LOW CARB BEEF RECIPE: Adobo Sirloin

It's time for beef recipe. There are many recipes that made from beef,  and the first beef recipe I will write for you is Adobo Sirloin recipe. The adobo sirloin recipe is simple to make. Besides it's rich of flavor,  it has low carb of nutrition. You can see it's nutritional information below. So, no worry to eat it make you unhealthy.

I'm sure you could make it yourself easily at home. All of your family would love it !

ADOBO SIRLOIN

Ingredients:

• 1 lime, juiced
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons finely chopped canned chipotle peppers in adobo sauce
• adobo sauce from canned chipotle peppers to taste
• 4 (8 ounce) beef sirloin steaks
• salt and pepper to taste 

Directions:

1. In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
2. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3. Preheat grill for high heat.
4. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness. 

Nutritional Information:

Servings Per Recipe : 4

Amount Per Serving :

• Calories: 342
• Total Fat: 18.8g
• Cholesterol: 120mg
• Sodium: 429mg
• Total Carbs: 3.7g
• Dietary Fiber: 1.1g
• Protein: 37.6g

Beef Cuts Chart

Beef cuts chart

Corned Beef

Beef cut and Steak type

In the U.S. and Canada, corned beef has two meanings. One refers to a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The other use of the term refers to a tinned product generally found with canned goods on supermarket shelves.

The "corn" in "corned beef" refers to the "corns" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of "corn", meaning "small hard particle, a grain, as of sand or salt." The term "corned beef" can denote different styles of brine-cured beef, depending on the region.

Canada and the United States

Cooked corned beef

In the United States, corned beef is often purchased precooked, as in delicatessens. Also famous is the Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread which is then grilled on a flat griddle or in a cast iron pan in oil.

Corned beef hash is commonly served as a breakfast food with eggs and hash browns.

Smoking corned beef, usually with the addition of extra spices such as black pepper, produces a cold cut known as pastrami.

Saint Patrick’s Day

The consumption of corned beef is associated with Saint Patrick’s Day, when many Irish Americans eat a traditional meal of corned beef and cabbage. According to the History Channel, corned beef was originally used as a substitute for bacon by Irish American immigrants in the late 1800s.  Irish immigrants living in New York City’s Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about this cheaper alternative to bacon from their Jewish neighbors. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.

As St. Patrick’s Day occurs annually during Lent, the corned beef tradition caused controversy among American Catholic dioceses in 2000 and 2006, when the holiday fell on a Friday Catholic custom dictates that no meat be consumed on any Friday during Lent, but some bishops granted dispensations to their dioceses for eating corned beef on St. Patrick’s Day. This rare occurrence will next happen on Friday in 2017.[3]

Germany

A traditionally shaped tin
of corned beef as sold in
Germany and the UK

Two canned versions of commercial corned beef are sold in Germany. The original is usually called American Corned Beef and consists of finely shredded corned beef with a low fat content and is similar to Spam. Another version is called Deutsches Corned Beef and is closer to the product described above. It is not as finely shredded, it contains chunks of corned beef and is usually embedded in aspic. Deutsches Corned Beef is also sold in slices at supermarket meat counters and butcher shops.

UK

The product commonly known as corned beef in the UK (also known as bully beef; from the French bouilli ‘boiled’) is sold in distinctive oblong-shaped tin cans containing finely ground meat in a small amount of jelly. A typical ingredient list is: Beef, Salt, Sugar, Sodium Nitrite. A 100 gram portion contains 12.5 grams of fat and 2.3 grams of salt. Like those cans used for sardines, corned beef cans are specially scored so that the metal can be broken apart by the leverage of winding it around a slotted church key that is provided with the can. This product is also sold in the US and in Spain, the latter is commonly supplied from Argentina.

A common way of eating corned beef cold in the UK is sliced in a sandwich accompanied by tomato, lettuce or cucumber and a spread such as pickle or English mustard.

In the North East of England, Corned Beef is more commonly eaten in a sandwich with pickled beetroot or on its own, as opposed to the above combinations. Also eaten hot as a toastie normally with onions.

There is also an un-tinned product known as corned beef in the US which is sold as salt beef in the UK that is mostly available in major cities which have Jewish communities.

Israel

Since the foundation of the State of Israel, the IDF has developed Loof (לוף), which is a slightly adapted form of corned beef that is packaged almost identically to Spam, and is more nutritious, durable and easily prepared to taste either through cooking or frying with other foods. The name loof is a short and simplified form of meat loaf.Loof is a standard issue in the IDF, and is made by Richard Levy Company of Israel. All Loof is kosher, and most are Hallal for Beduin and Druze service personnel. The product has become an Israeli folk delicacy.

New Zealand and Australia

Australian and New Zealand butchers and supermarkets usually stock corned beef as “Corned Silverside” which is usually poached in a large pot or a slow cooker, usually with cloves, vinegar, sugar, bay leaves and onions. Traditionally, this will be served with white sauce or a form of cooked mustard sauce. [6]

Pacific Islands

Tinned corned beef is a delicacy in Pacific Island countries and is usually brought out for special occasions such as Christmas day. Tins are often used as gifts at weddings, funerals and feasts. [7] Further round the Pacific Ocean in South America (particularly Argentina) corned beef is a staple of most people’s diets. In a recent survey carried out on behalf of the Argentinian government to find out more about their citizens’ eating habits it has emerged that up to 88% of the population will eat corned beef twice a week.

References

1. The History Channel - Home Page
2. Corned beef Catholic fast? When St. Patrick’s Day is a Lenten Friday-Catholic Online
3. Calendar
4. VOX Kochen
5. Label from a tin of Sainsbury’s corned beef.

Home Canning Meats and Poultry

These recommendations are for West Virginia conditions (maximum altitude, 4,000 feet). For canning directions in other locations, consult your county Extension office.

Fresh or frozen meats and poultry can be canned safely at home. Since these products are low-acid foods, they must be processed in a pressure canner to be sure that spoilage organisms, including those that cause botulism, are destroyed. For a safe product, follow all canning directions exactly.

To get ready for a safe canning season:

• Be sure your pressure canner is in good working condition and that the pressure gauge was checked for accuracy this season at your county Extension office. The weighted gauge—the one that jiggles—doesn’t have to be tested.
• Check the gasket. If it is nicked, replace it.
• Have sufficient jars on hand and discard any with nicks and/or cracks. Use only pint or quart Mason jars made specially for home canning. Straight-sided or wide-mouth jars are easier to work with.
• Buy new lids. Old screw bands can be used if they are not rusted or bent.

Just before canning:

• Be sure your knives are sharp.
• Sanitize all cutting surfaces. (See containers of household bleach for directions.)
• Review directions for using the pressure canner.

Yields of Canned Food from Fresh

The number of jars you can fill with meat or poultry depends upon the size of pieces and the way the meat is packed. For a quart jar, allow about the following amounts of fresh untrimmed meat with bone or ready-to-cook chicken:

After Canning:

• To cool, place hot jars, well separated, on rack or folded cloth away from drafts.
• Cool at room temperature for 12 to 24 hours.
• When jars are cool, remove the screwband and test the seal. If the lid did not seal, you have three options:

Option 1: Use the food the same day or refrigerate immediately and use within several days.

Option 2: Freeze the food in the same jar, if tempered for freezing, by increasing the headspace to 11/2 inches, or freeze it in another freezer container. Mark that the food needs to be boiled in an uncovered container for 20 minutes before using.

Option 3: Reprocess. Remove the lid and check the jar seal surface for tiny nicks. Fully process the jar for the correct time and at the correct temperature.

Before Using:

As an added safety precaution, boil home-canned meat or poultry for 20 minutes in an uncovered saucepan. If the meat smells spoiled during boiling, destroy it without tasting. If, after boiling, the meat or poultry is not to be used at once, or if it’s to be used in salads or cold dishes, refrigerate it immediately. Use within 1 to 2 days.

Canning and Processing Directions

Meat Preparation—beef, veal, pork, lamb, and large game animals.

If meat is home produced, chill it to 40 degrees F or lower immediately after slaughter.

This is to prevent spoilage and allow for tenderizing. If the meat is to be held longer than 2 to 3 days, freeze it at 0 degrees F or lower until ready to can. Then thaw it slowly in the refrigerator.

Keep all meat as cool as possible during preparation for canning. Remove meat from bones, and trim off gristle, bruised spots, and fat. During processing, fat can rise to the top of the jar and keep the lid from sealing. Handle meat quickly and process as soon as the containers are packed.

Cut the meat into convenient sizes for your needs—strips, cubes, chunks, slices, chops, or larger pieces.

If desired, strong-flavored wild meats can be soaked for 1 hour in brine water (1 tablespoon salt per quart of water) before cutting it into pieces. Rinse before heating. Then process according to the following directions.

Strips, Chunks, or Cubes of Meat (beef, pork, veal, venison, bear, and lamb)

Procedure: Choose quality chilled meat. Remove excess fat. Remove large bones.

Hot Pack

Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice (especially with wild game), leaving 1-inch headspace.

Raw Pack

Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Wipe mouth of jar with a clean cloth; adjust lids and process.

Dial Gauge Pressure Canner

Process at 12 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.

Weighted Gauge Pressure Canner

Process at 15 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.

Stock (Broth)

Beef: Saw or crack fresh trimmed beef bones to enhance flavor. Rinse bones and place in large stock pot or kettle, cover bones with water, add lid, and simmer 3 to 4 hours. Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling. Fill jars, leaving 1-inch headspace. Adjust lids and process.

Dial Gauge Pressure Canner

Process at 12 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.

Weighted Gauge Pressure Canner

Process at 15 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.

Chicken or Turkey: Place large carcass bones in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth. Reheat to boiling and fill jars, leaving 1-inch headspace. Adjust lids and process.

Dial Gauge Pressure Canner

Process at 12 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.

Weighted Gauge Pressure Canner

Process at 15 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.

Ground or Chopped Meat (beef, lamb, pork,sausage, veal, venison, and bear)

Procedure:

1. Select fresh, chilled meat. With venison, add 1 part high-quality pork fat to 3 or 4 partsvenison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause bitter off-flavor). Shape chopped meat into patties or balls, or cut cased sausage into 3- to 4-inch links.
2. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excessfat.
3. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch head space. Add 1 teaspoon of salt per quart, if desired.
4. Adjust lids and process.

Dial Gauge Pressure Canner

Process at 12 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.

Weighted Gauge Pressure Canner

Process at 15 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.

Chicken or Rabbit

Procedure: Choose freshly killed and dressed, healthy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart and then rinsed.

Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones.

Hot pack

Boil, steam, or bake meat until about two-thirds done. Add 1 teaspoon salt per quart, if desired. Fill jars with pieces and hot broth, leaving 11/4-inch headspace. Adjust lids and process.

Raw pack

Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 11/4-inch headspace. Do not add liquid. Adjust lids and process.

Dial Gauge Pressure Canner

With bones (hot and raw pack)---process at 12 pounds of pressure for 65 minutes for pints and 75 minutes for quarts.

Without bones (hot and raw pack)---process at 12 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.

Weighted Gauge Pressure Canner

With bones (hot and raw pack)---process at 15 pounds of pressure for 65 minutes for pints and 75 minutes for quarts.

Without bones (hot and raw pack)---process at 15 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.

Chile Con Carne

• 3 cups dried pinto or red kidney beans 
• 51/2 cups water 
• 5 tsp. salt (divided) 
• 3 pounds ground beef 
• 11/2 cups chopped onions 
• 1 cup chopped peppers of your choice (optional) 
• 1 tsp. black pepper 
• 3 to 6 Tbsp. chili powder 
• 2 quarts crushed or whole tomatoes 
• Yield: 9 pints 

Procedure: Wash beans thoroughly and place them in a 2-quart saucepan. Add cold water to level of 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 51/2 cups of fresh water. Bring to a boil. Reduce heat and simmer 30 minutes. During the last few minutes of cooking, add 2 teaspoons salt. Stir and boil for 2 more minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers, if desired, in skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken. Fill jars, leaving 1-inch headspace. Adjust lids and process. 

Dial Gauge Pressure Canner 

Process at 12 pounds of pressure for 75 minutes for pints only 

Weighted Gauge Pressure Canner 

Process at 15 pounds of pressure for 75 minutes for pints only.

This publication is adapted from the United States Department of Agriculture’s Complete Guide to Home Canning, 1994, and Kerr Home Canning and Freezing Book, 1996. Reviewed by Amy O’Dell, M.S., Graduate Student, and Guendoline Brown, Ph.D., Nutrition and Health Specialist,

1999.