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Meat Slurry
A reconstituted meat, meat slurry, or emulsified meat is a liquefied meat product that contains fewer fats, pigments and less myoglobin than unprocessed dark meats. Meat slurry is more malleable than dark meats and eases the process of meat distribution as pipelines may be used. Meat slurry is not designed to sell for general consumption; rather, it is used as a meat supplement in food products for humans, such as chicken nuggets, and food for domestic animals. Poultry is a common meat slurry. Beef and pork are also used. Properties and production The characteristics of dark meat from poultry; such as its color, low plasticity, and high fat content; are caused by myoglobin, a pigmented chemical compound found in muscle tissue that undergoes frequent use. Because domestic poultry rarely fly, the flight muscles in the breast contain little myoglobin and appear white. Dark meat which is high in myoglobin is less useful in industry, especially fast food, because it is difficult to m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Centrifuge
A centrifuge is a device that uses centrifugal force to separate various components of a fluid. This is achieved by spinning the fluid at high speed within a container, thereby separating fluids of different densities (e.g. cream from milk) or liquids from solids. It works by causing denser substances and particles to move outward in the radial direction. At the same time, objects that are less dense are displaced and moved to the centre. In a laboratory centrifuge that uses sample tubes, the radial acceleration causes denser particles to settle to the bottom of the tube, while low-density substances rise to the top. A centrifuge can be a very effective filter that separates contaminants from the main body of fluid. Industrial scale centrifuges are commonly used in manufacturing and waste processing to sediment suspended solids, or to separate immiscible liquids. An example is the cream separator found in dairies. Very high speed centrifuges and ultracentrifuges able to provi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel or shellfish. The most common surimi product in the Western market is Crab stick, imitation crab meat. Such a product often is sold as ''krab,'' ''imitation crab'' and ''mock crab'' in the United States, and as ''seafood sticks'', ''crab sticks'', ''fish sticks'', ''seafood highlighter'' or ''seafood extender'' in Commonwealth of Nations, Commonwealth nations. In Britain, the product is sometimes known as ''seafood sticks'' to avoid breaking Trading Standards rules on false advertising. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as "Geng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pink Slime
Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. As part of the production process, heat and centrifuges remove the fat from the meat in beef trimmings. The resulting paste, without the fat, is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture (USDA) approved the product for ''limited human consumption''. The product, when prepared using ammonia gas, is banned for human consumption in the European Union and Canada. In March 2012, an ABC News series about "pink slime" included claims that approximately 70% of ground beef sold in US supermarkets contained the additive at that time. Some companies and organizations stopped offering ground beef with the product. "Pink slime" was claimed by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food or even as delicacies. Certain offal dishes—including '' foie gras'', '' pâté'', and haggis —are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially during holidays. This includes sweetbread, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mechanically Separated Meat
Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. It is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted by advanced meat recovery systems, both of which are different processes. The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. This puree includes bone, bone marrow, skin, nerves, blood vessels, and the scraps of meat remaining on the bones. The resulting product is a blend primarily consisting of tissues not generally considered meat along with a much smaller amount of actual meat (muscle tissue). In some countries such as the United States, these non-m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Emulsion
Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus, they can be classified as oil-in-water emulsion. Meat emulsion is not a true emulsion since the two phases involved are not liquids and the fat droplets in a commercial emulsion are larger than 50 μm in diameter and thus do not conform to one of the requirement of a classical emulsion. Common examples of meat emulsions include bologna, frankfurters, sausages, and meatloaf. The continuous phase mainly consists of water, water-soluble proteins and salt-soluble proteins. The dispersed phase or discontinuous phase consists of fat droplets. The water-soluble proteins are sarcoplasmic proteins such as myoglobin and other pigments; salt-soluble proteins are myofibrillar proteins such as myosin, actin, and actinins. Meat emulsifiers When used in food products, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flash Freezing
In physics and chemistry, flash freezing is the process whereby objects are frozen in just a few hours by subjecting them to cryogenic temperatures, or through direct contact with liquid nitrogen at . It is commonly used in the food industry. Flash freezing is of great importance in atmospheric science, as its study is necessary for a proper climate model for the formation of ice clouds in the upper troposphere, which effectively scatter incoming solar radiation and prevent Earth from becoming overheated by the sun. The process is also closely related to classical nucleation theory, which helps in understanding many materials, phenomena and theories in related situations. Overview When water is supercooled to temperatures below , it must freeze. When water is in a conventional freezer, a dynamic phase transition is triggered. The resulting ice depends on how quickly the system is cooled: If the water is cooled below its freezing point slowly, an ice crystal will result, ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsifier
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fast Food
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out/take-away. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. In 2018, the fast food industry was worth an estimated $570 billion globally. The fastest form of "fast food" consists of pre-cooked meals which reduce waiting periods to mere seconds. Other fast food outlets, primarily hamburger outlets such as McDonald's, use mass-produced, pre-prepared ingredients (bagged buns and condiments, frozen beef patties, vegetables which are prewashed, pre-sliced, or both; etc.) and cook the meat and french fries fresh, before assembling "to order". Fast food restaurants are traditionally distinguished by the drive-through. Outlets may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myoglobin
Myoglobin (symbol Mb or MB) is an iron- and oxygen-binding protein found in the cardiac and skeletal muscle tissue of vertebrates in general and in almost all mammals. Myoglobin is distantly related to hemoglobin. Compared to hemoglobin, myoglobin has a higher affinity for oxygen and does not have cooperative binding with oxygen like hemoglobin does. In humans, myoglobin is only found in the bloodstream after muscle injury. (Google books link is the 2008 edition) High concentrations of myoglobin in muscle cells allow organisms to hold their breath for a longer period of time. Diving mammals such as whales and seals have muscles with particularly high abundance of myoglobin. Myoglobin is found in Type I muscle, Type II A, and Type II B; although many texts consider myoglobin not to be found in smooth muscle, this has proved erroneous: there is also myoglobin in smooth muscle cells. Myoglobin was the first protein to have its three-dimensional structure revealed by X-ray crystal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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