318 Subpart A—General
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Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh
Regulations of Connecticut State Agencies Sec. 21a-115-14. Definitions and standards and labeling regulations for meat and meat products (a) Flesh. Flesh is an edible part of the striated muscle of an animal. The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk or any other animal used as a source of food. (b) Meat. Meat is the properly dressed flesh derived from cattle, from swine, from sheep or from goats sufficiently mature and in good health at the time of slaughter, but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart or in the esophagus, and does not include that found in the lips, in the snout or in the ears, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. The term “meat,” when used in a qualified form, as, for example, “horse meat,” “reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to corresponding portions of animals other than cattle, swine, sheep and goats. (c) Fresh meat. Fresh meat is meat which has undergone no substantial change in character since the time of slaughter. (d) Beef. Beef is meat derived from cattle nearly one year of age or older. (e) Veal. Veal is meat derived from young cattle one year or less in age. -
Curriculum Vitae John N. Sofos
CURRICULUM VITAE JOHN N. SOFOS October, 2017 JOHN N. SOFOS CURRICULUM VITAE October, 2017 TABLE OF CONTENTS 1. Name, Current Position and Address Page 3 2. Educational Background Page 3 3. Professional Experience Page 3 4. Honors and Awards Page 3 5. Membership in Professional Organizations Page 4 6. Summary of Major Professional Contributions Page 5 7. Overview of Activities Page 5 8. Committee Service Page 11 9. Teaching Page 19 10. Graduate Students Page 19 11. Post-Doctoral Fellows/Visiting Scientists/Technicians/Research Associates Page 22 12. International Students/Scholars/Post-Docs/Visiting Scientists Page 23 13. Grants/Contracts/Donations Page 24 14. Additional Activities Page 30 15. List of Publications Page 47 A. Refereed Journal Articles Page 47 B. Books Page 69 C. Chapters in Books Page 69 D. Conference Proceedings Page 75 E. Invited Presentations Page 82 F. Published Abstracts and Miscellaneous Presentations Page 95 G. Bulletins Page 134 H. Popular Press Articles Page 138 I. Research Reports Page 139 J. Scientific Opinions Page 159 2 JOHN N. SOFOS CURRICULUM VITAE 1. Name, Current Position and Address: John N. Sofos, PhD University Distinguished Professor Emeritus Professor Emeritus Department of Animal Sciences Colorado State University Fort Collins, Colorado 80523-1171, USA Home: 1601 Sagewood Drive Fort Collins, Colorado 80525, USA Mobile Phone: + 1 970 217 2239 Home Phone: + 1 970 482 7417 Office Phone: + 1 970 491 7703 E-mail: [email protected] 2. Educational Background: B.S. Agriculture, Aristotle University of Thessaloniki, Greece, 1971 M.S. Animal Science (Meat Science), University of Minnesota, 1975 Ph.D. -
Design and Deliver Novel Meat Extract Concepts
final report Project code: P.PSH.1165 Prepared by: Santanu Deb-Choudhury, Stephen Haines, Scott Knowles, Susanna Finlay-Smits, Paul Middlewood and Mark Loeffen AgResearch Limited, New Zealand Date published: 31st August 2019 PUBLISHED BY Meat and Livestock Australia Limited Locked Bag 1961 NORTH SYDNEY NSW 2059 Design and deliver novel meat extract concepts This project was co-funded by MLA Donor Company and AgResearch Ltd Strategic Science Investment fund (14485 - Added Value Foods). Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this publication. This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. Reproduction in whole or in part of this publication is prohibited without prior written consent of MLA. P.PSH.1165 – Meat extract Executive summary We have investigated what is desirable and feasible for extracts from red meat and organs and designed a low fidelity minimum viable product (MVP) concept. Meat-derived flavours that stimulate the gustatory senses and evoke memories of home-cooked meals were identified as strongly desirable, especially with umami and kokumi taste enhancers, roasty overtones, a slightly sweeter taste profile and an enhanced feel of creaminess. To determine desirability, we explored the factors influencing the nutritional intake of older age New Zealanders as a model. -
"ORBIT" Screening System for Fresh Meat Spéciation
17 -tactical modifications of the "ORBIT" screening system for fresh meat spéciation ¡¡ONES, S.Ü., PATTERSON, R.L.S. * KESTIN, S.C. aFRC Institute of Food Research - Bristol Laboratory, Langford, 8ristol, I3S18 7DY, UK -Introduction: As a result of recent, well publicised, meat adulteration problems, an increasing number of UK pr°cessors are now seeking simple, reliable and cost-effective means of identifying meat species in their bulk, ¡¡3w supplies. Although most reported cases have involved substitution of horse meat in frozen boneless boxed “e®f, accurate routine testing of raw processed material such as mechanically deboned meats (MDM) is also of Potential interest. The classical serological tests are currently favoured by many processors with quality Control facilities, ie. interfacial ring tests, Ouchterlony double diffusion or counter immunoelectrophoresis. ^°he are performed, however, in a way which can be properly standardised without reference to a complicated Protocol. Furthermore, because of variation in the responses of anti-species antisera, commercially available Products must be checked against a wide range of meat species for cross-reactivity and to establish sensitivity of ¡¡Alterant detection (eg. for ensuring the absence of horse meat in boxed beef). The introduction of one, simple pf,d universally agreed method is now required. Recent applications of enzyme-linked immunosorbent assay (ELISA) °r meat spéciation (Jones, 1985) are promising but depend on "super-specificity" of antibody reagents, as for Example, in the Checkmeat Kit (double-antibody sandwich ELISA, Patterson et al., 1984, 1985). However for routine ^nitoring this assay is expensive and considered still too complicated for unskilled users and also has a limited uelf-Hfe. -
Dysphagia Summit Task Force Committee “Can You Swallow This?”
Resource Directory Southeast Region Dysphagia Summit Task Force Committee “Can you swallow this?” To continue the ongoing effort aimed towards improving health outcomes for individuals with intellectual disabilities, the SE Region Dysphagia Summit Task Force reconvened to review and revise the Dysphagia Resource Directory, originally developed and distributed in May 2005. Members of the task force have met and compiled the additional resources in this publication. One outcome, which resulted from the attention on the increased incidents associated with symptoms of Dysphagia, “choking” was added as a secondary category of incidents in HCSIS beginning in 2009. Since then, there has been an increase in awareness and education on the signs and symptoms related to this condition, as well as an increase in diagnosis. This progress has resulted in decreased injuries, emergency room visit, hospitalizations and deaths attributed to eating, drinking and swallowing issues related to Dysphagia. As discussed at the Dysphagia Summit held in 2004, the Committee’s ultimate goal is to decrease deaths and incidents related to Dysphagia along with increasing awareness of this condition and achieving the following outcomes: • Reduce the number of incidents of choking • Reduce the number of Pneumonias • Reduce the number of ER visits for pulmonary related issues • Reduce the number of hospital stays • Reduce the length of stay in hospitals • Eliminate the need for feeding tube placement • Reduce the amount of aspiration • Improve condition of mouth/oral care • Change in meal duration • Increase diet level As previously stated, the information in this Dysphagia Resource Directory is to be used as an aide in educating people about Dysphagia and its related issues. -
D Nährwert-Analysewaage Gebrauchsanweisung G Nutritional
DS 61 D Nährwert-Analysewaage I Bilancia nutrizionale Gebrauchsanweisung Instruzioni per l’uso G Nutritional analysis scale T Besin değeri analizli terazi Instruction for Use Kullanma Talimatı F Balance d‘analyse des valeurs r Кухонные весы для nutritionnelles диетического питания Mode d’emploi Инструкция по применению E Báscula analizadora de valor Q Waga dietetyczna nutritivo Instrukcja obsługi Instrucciones para el uso Beurer GmbH • Söfl inger Str. 218 • 89077 Ulm, Germany Tel.: +49 (0)731 / 39 89 -144 • Fax: +49 (0)731 / 39 89 - 255 www.beurer-medical.de • Mail: [email protected] DEUTSCH Inhalt 2. Sicherheitshinweise 1. Zum Kennenlernen ............................................. 2 Bewahren Sie diese Gebrauchsanweisung auf und 2. Sicherheitshinweise ............................................2 machen Sie diese auch anderen Anwendern zugäng- 3. Gerätebeschreibung ........................................... 3 lich. 4. Inbetriebnahme .................................................. 3 5. Bedienung .......................................................... 3 WARNUNG 6. Eigene Lebensmittel-Codes programmieren ...... 4 • Beachten Sie, dass Sie keine Medikation (z. B. 7. Batterien wechseln ............................................. 4 Verabreichung von Insulin) vornehmen dürfen, 8. Aufbewahrung und Pflege .................................. 5 die ausschließlich von den Nährwertangaben der 9. Was tun bei Problemen? .................................... 5 Nährwert-Analysewaage ableiten. Überprüfen Sie 10. Technische Angaben ......................................... -
In Memoriam 577
IN MEMORIAM 577 In memoriam Anica Lovren~i}-Sabolovi} BSc in Chemistry, MSc in Biotechnology (May 25, 1932 – April 28, 2013) In early morning hours of 28 April 2013 Anica Lovren~i}-Sabolovi}, MSc passed away in her family house in Koprivnica, the town where she spent most of her life, after long-term health problems and chronic diseases. Despite her sufferings, she struggled with her illness with great courage until the very end. She was born on 25 May 1932 in Koprivnica, a town in Podravina, the northwest region of Croatia. After com- pletion of high school education in Koprivnica Gymnasium in 1951, she began her graduate study in chemistry at the University of Zagreb, Croatia. She graduated on 24 June 1957 at the Department of Chemical Technology of the Faculty of Chemistry, Technology and Mining of the University of Zagreb, with the graduation thesis on the pre- paration of ready-to-cook canned vegetables (under mentorship of Mihajlo Mautner). She was among the first fellows (stipendiaries) of the food factory Podravka, based in Koprivnica, Croatia. Today, Podravka is among the leading companies of the southeastern, central and eastern Europe. Soon after graduation, Anica Lovren~i}-Sabolovi} started to work in Podravka on 1 July 1957. At that time mass production of instant soups had already been planned in Podravka. As the first graduated engineer in chemistry in Koprivnica and Podravka, Anica Lovren~i}-Sabolovi} joined the laboratory team led by Zlata Bartl, professor of chemistry. She was describing those days with the following words: 'At the beginning I did anything and everything, as there were only few of us working around.' According to the notes in her laboratory book, it can be learned that Anica Lovren~i}-Sabolovi} in less than two weeks after em- ployment got an assignment under the working title Preparation of vegetable soups. -
A Chemical Study of the Water Extract of Meat
WILLIAMS Chemical Study of the Water Extract of Meat »**• 5 , J^*—J* . fA fee Chemistry B. S. - v. * 1902 Of w * * * * * * * * * * I > f I * * * * f • " sfglf * * % % .* * * * * H* * f 1 * , , * * * ^ * * * * ^ * ^ ^ ' * * * > ^ + :«t ^ * * , * '/-l^^K' * * * * f ^^^^^^ ^ * * * * * " * * ** * * * * «* i * * * * * * ^ * ^ % ^ m e * * * * * W Criniung anb JTabor. f LIBRARY Illinois. | University of li CLASS. BOOK. volumi;. IBn i ^ Accession No. ' ** ' * S ! H 1 HE* Si * * * * * * * * * .* * * % * * * # * ^ y + ^^^8 1 4 * % * ^ ^ % •- ^ ^ ^» i| **** *** ** ^ * >f t- * + f 4 4* 4v 4k , *fk , • 4 / ^pk 4 s^^^^l^^fc^^lfe7 4 4 4 * * * * i^M^Kv^^r** 4 4» 4 4 * 4 4 ' * JmS^ % 4 * 4 * >ffe^j^|k Us 4 4 , 4* 4 4 4 * >f 4, * *** * || II ^ * * * ^l^i^i^ ^ f ^.4 4. * S^7^fe' * * 4 * 4 fc, 4*-. 4 4- 4 4 * @4 ^444 * 4 «f 4k ' % 4- 4 -4 ^4 ^flPfc ^K; *, 4. 4. 4» * 4 4 *. 4 4 4' 4*' 4* lpl^'4/. vf,:, ... % * 4* 4= 4* 4* 4. * 4 4 . 4- * 4 -4~4^^4%4>4* * * * **** 4 4 4 4 % " 4 4* 4- * * ^ 4 4 4 4 , 4 |^y^p^;>^ 4^.*,- ^,-.4, ,,4 -* ^ 4 4. * * ' * * % I t i 4 # 4- * 4 4 "4 4 * . * ^fV"'^ 1 * * * 4 4- * 4-: * 4* 4 4 % * 4* * * * * 4 4 4 4- . 4 4 * * * 4- 4 % 4 ,". ^H^jw I * 4 * * f * 4 4 4 4 * 4 ; * 4 4^ 4. <** 4,,. 4^ 4 4* 4. 4* 4 4* * 4* 4" ' * 4 * * 4 4. * 4 * * 4 4 * 4 ^ * ^ --4 4v -4 4-4 4 4-4^- % ? 4 4 + ^ 4 4-4 # -A % 4*. 4 4* 4* * . 4- 4 4 4 4 * 4 4'* ^ -4- ^ 4 * * + 4 ^ 4 4 * * *• * ^-^-^^ 4 % * *- * 4* * * ********* % % 4- 4^ 4 4^-^- * * + * ^ % % 4* ^ %^4-%^4.*4 ¥ % * * * * ; 4s '#4^ >|, 4^ 4, : -% * 4, * % 4*4 4^ 4 * 4 ^ 4 4 * 4k 4 4, 4. -
The Microbial Ecology of Biltong in South Africa During Production And
THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo A dissertation submitted to the Faculty of Science, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Masters of Science. Johannesburg 2010. ii DECLARATION I hereby declare, that this is my own, unaided work. It is being submitted for the degree of Masters of Science in the University of Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. ________________ KESHIA NAIDOO 0402012F ________ Day of _____________ 2010. iii TABLE OF CONTENTS Page PREFACE ..…………………………………………………………………………... v ABSTRACT …………………………………………………………………………. vi LIST OF TABLES ………………………………………………………………...… vii LIST OF FIGURES …………………………………………………………...…….. viii ACKNOWLEDGEMENTS………………………………………………….………. xiii DEDICATION……………………………………………………………………….... xv CHAPTER 1 INTRODUCTION…………………………………………………. 1 CHAPTER 2 POTENTIAL CROSS-CONTAMINATION OF THE READY- TO-EAT, DRIED MEAT PRODUCT, BILTONG, AT POINT-OF- SALE IN JOHANNESBURG, SOUTH AFRICA………………… 39 CHAPTER 3 LISTERIA MONOCYTOGENES AND ENTEROTOXIN- PRODUCING STAPHYLOCOCCUS AUREUS ASSOCIATED WITH SOUTH AFRICAN BILTONG IN THE GAUTENG PROVINCE…………………….………………………………….. 66 iv CHAPTER 4 SURVIVAL OF POTENTIAL FOODBORNE PATHOGENS DURING THE BILTONG MANUFACTURING PROCESS……... 91 4.1 IN VITRO RESPONSE OF POTENTIAL FOODBORNE PATHOGENS TO THE CONDIMENTS AND CONDITIONS USED DURING THE BILTONG MANUFACTURING PROCESS………………………………………………………….. 92 4.2 SURVIVAL OF LISTERIA MONOCYTOGENES, AND ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCUS PASTEURI, DURING TWO TYPES OF BILTONG MANUFACTURING PROCESSES………………. 110 CHAPTER 5 SUMMARISING DISCUSSION AND CONCLUSION………….. 139 CHAPTER 6 REFERENCES…………………………………………………….. 158 v PREFACE Some aspects of the work conducted for this dissertation have or will be presented as publications elsewhere: CHAPTER 2: Naidoo, K. -
Redalyc.Was It Uruguay Or Coffee? the Causes of the Beef Jerky
Nova Economia ISSN: 0103-6351 [email protected] Universidade Federal de Minas Gerais Brasil Zamberlan Pereira, Thales A. Was it Uruguay or coffee? The causes of the beef jerky industry’s decline in southern Brazil (1850 – 1889) Nova Economia, vol. 26, núm. 1, 2016, pp. 7-42 Universidade Federal de Minas Gerais Belo Horizonte, Brasil Available in: http://www.redalyc.org/articulo.oa?id=400446747001 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative DOI: http://dx.doi.org/10.1590/0103-6351/3005 Was it Uruguay or coffee? The causes of the beef jerky industry’s decline in southern Brazil (1850 – 1889) Uruguai ou café? As causas do declínio da indústria do charque no sul do Brasil (1850-1889) Thales A. Zamberlan Pereira Universidade de São Paulo Abstract Resumo What caused the decline of beef jerky O que causou o declínio da produção de charque production in Brazil? The main sustenance no Brasil? Sendo o principal alimento dos escra- for slaves, beef jerky was the most important vos, o charque era a indústria mais importante do industry in southern Brazil. Nevertheless, by sul do Brasil. No entanto, em 1850, produtores 1850, producers were already worried that estavam preocupados porque não conseguiam they could not compete with Uruguayan competir com a indústria uruguaia. Interpreta- industry. Traditional interpretations ções tradicionais atribuem o declínio a diferenças attribute this decline to the differences em produtividade entre os mercados de trabalho; in productivity between labor markets; pois enquanto o Brasil utilizava trabalho escravo, indeed, Brazil utilized slave labor, whereas o Uruguai havia abolido a escravidão em 1842. -
A Model for the Interagency FDA/FSIS Retail
Draft Technical Report 5/1/2013 Draft Interagency Risk Assessment – Listeria monocytogenes in Retail Delicatessens Technical Report The Interagency Retail Listeria monocytogenes Risk Assessment Workgroup May 2013 Draft Technical Report 5/1/2013 Draft Technical Report 5/1/2013 Interagency Retail Listeria monocytogenes Risk Assessment Workgroup (In alphabetical order) 1 DARE AKINGBADE 1 NATHAN BAUER 2 SHERRI DENNIS 3 DANIEL GALLAGHER 2,4 KARIN HOELZER 1 JANELL KAUSE 2 RÉGIS POUILLOT 1,5 MERYL SILVERMAN 3 JIA TANG 1 Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC 20250 2 Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740 3 Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, VA 24061 4 formerly with the Department of Food Science, Cornell University, Ithaca, NY 14850 5 formerly with the University of Maryland, Joint Institute of Food Safety and Applied Nutrition, College Park, MD 20740 i Draft Technical Report 5/1/2013 Acknowledgements The Interagency Retail Listeria monocytogenes Workgroup would like to thank the many contributions made by others in the U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS), the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC), as well as coordination of an independent peer review by Versar, Inc., focused studies conducted by those in academia to fulfill specific data needs in this risk assessment, and input from both consumer groups and industry throughout this risk assessment. Specific recognition includes the following: We acknowledge and thank FSIS scientists and risk managers for their input and support throughout the development of this risk assessment: Kristina Barlow, Phil Bronstein, Vivian Chen, Phil Derfler, Denise Eblen, Daniel Engeljohn, David Goldman, Steve Mamber, Evelyne Mbandi, Tim Mohr, and William Shaw. -
Menu for Week
Featured Kippered Wagyu Beef (Wagyu) LIMITED $15 per lb. for small slabs Better, softer version of jerky. Wagyu beef lifter steaks (grade 8+) dry-cured and glazed with molasses, chilis, garlic and more. Smoked over oak and fruit woods. Pulled Pork (Berkshire) LIMITED $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Spinach & Cheese Terrine $12 per lb. (unsliced) Puree of fresh spinach and garlic seasoned with Madagascar wild black peppercorns and shredded Pecorino Romano all set in a chicken aspic/gelatin we render from local all-natural Plum Creek Farms chicken. Biltong (Wagyu) Ready Saturday $20 per lb. for small slabs (about đ lb. packs) A traditional air-dried jerky from southern Africa. Thin steaks from Wagyu beef bottom round are cured with salt, seasoned with coriander seeds & black pepper, and then air-dried like charcuterie for 5-7 days. No sugar. No smoke. No nitrites. Rullepølse (Duroc) $10 per lb. (unsliced) Traditional Danish “lunchmeat.” Cured pork belly is filleted open, stuffed with a puree of parsley and onion, rolled up tightly and then simmered in aromatic stock for a few hours. It is pressed as it cools and can be sliced thinly. BACONS Black Crowe Bacon (House Bacon) (Duroc) $9 per lb. (sliced) Dry-cured Duroc pork belly coated with black pepper, black coffee, molasses, garlic, onion, red pepper and smoked over juniper and fruit woods.