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Ch'arki
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerky (1)
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ch'arki
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biltong
Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. The word "biltong" is from the Dutch ''bil'' ("buttock") and ''tong'' ("strip" or "tongue"). Origins Meat preservation as a survival technique dates back to ancient times. Meat can be preserved by curing it in salt, brine, or vinegar, as well as saltpetre (potassium nitrate). The potassium nitrate kills'' Clostridium botulinum'', the deadly bacterium that causes botulism, while the acidity of the vinegar inhibits its growth. According ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deer
Deer or true deer are hoofed ruminant mammals forming the family Cervidae. The two main groups of deer are the Cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the Capreolinae, including the reindeer (caribou), white-tailed deer, the roe deer, and the moose. Male deer of all species (except the water deer), as well as female reindeer, grow and shed new antlers each year. In this they differ from permanently horned antelope, which are part of a different family ( Bovidae) within the same order of even-toed ungulates (Artiodactyla). The musk deer ( Moschidae) of Asia and chevrotains ( Tragulidae) of tropical African and Asian forests are separate families that are also in the ruminant clade Ruminantia; they are not especially closely related to Cervidae. Deer appear in art from Paleolithic cave paintings onwards, and they have played a role in mythology, religion, and literature throughout history, as well as in hera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Nitrite
Sodium nitrite is an inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt. It is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used in processed meats and (in some countries) in fish products. Uses Industrial chemistry The main use of sodium nitrite is for the industrial production of organonitrogen compounds. It is a reagent for conversion of amines into diazo compounds, which are key precursors to many dyes, such as diazo dyes. Nitroso compounds are produced from nitrites. These are used in the rubber industry. It is used in a variety of metallurgical applications, for phosphatizing and detinning. Sodium nitrite is an effective corrosion inhibitor and is used as an additive in industrial greases, as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacterial
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic relationships ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthworm
An earthworm is a terrestrial invertebrate that belongs to the phylum Annelida. They exhibit a tube-within-a-tube body plan; they are externally segmented with corresponding internal segmentation; and they usually have setae on all segments. They occur worldwide where soil, water, and temperature allow. Earthworms are commonly found in soil, eating a wide variety of organic matter. This organic matter includes plant matter, living protozoa, rotifers, nematodes, bacteria, fungi, and other microorganisms. An earthworm's digestive system runs the length of its body. An earthworm respires (breathes) through its skin. It has a double transport system made of coelomic fluid that moves within the fluid-filled coelom and a simple, closed circulatory system. It has a central and peripheral nervous system. Its central nervous system consists of two ganglia above the mouth, one on either side, connected to a nerve running along its length to motor neurons and sensory cells in e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, country name, popular name, or farmer's name) is a name that is based on the normal language of everyday life; and is often contra ... for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen. Salmon are typically fish migration, anadromous: they hatch in the gravel stream bed, beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Domestic Turkey
The domestic turkey (Meleagris gallopavo domesticus) is a large fowl, one of the two species in the genus '' Meleagris'' and the same species as the wild turkey. Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, recent research suggests a possible second domestication event in the area that is now the southwestern United States between 200 BC and AD 500. However, all of the main domestic turkey varieties today descend from the turkey raised in central Mexico that was subsequently imported into Europe by the Spanish in the 16th century. The domestic turkey is a popular form of poultry, and it is raised throughout temperate parts of the world, partially because industrialized farming has made it very cheap for the amount of meat it produces. Female domestic turkeys are called ''hens'', and the chicks are ''poults'' or ''turkeylings''. In Canada and the United States, male turkeys are called ''toms''; in the United Kingdom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penguin Group
Penguin Group is a British trade book publisher and part of Penguin Random House, which is owned by the German media conglomerate Bertelsmann. The new company was created by a merger that was finalised on 1 July 2013, with Bertelsmann initially owning 53% of the joint venture, and Pearson PLC initially owning the remaining 47%. Since 18 December 2019, Penguin Random House has been wholly owned by Bertelsmann. Penguin Books has its registered office in City of Westminster, London.Maps ." . Retrieved 28 August 2009. Its British division is Penguin Books Ltd. Other separate divisions are located in the |
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