Gatherings from Spain
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Abstract Nobles, Currey Allen
ABSTRACT NOBLES, CURREY ALLEN. Processing Factors Affecting Commercially Produced Pork Bacon. (Under the direction of Dana J. Hanson.) Three studies were performed to assess the effects of processing and ingredient parameters on the production yields and consumer acceptance of pork bacon. Products were produced at a commercial processing facility and processed under standard plant procedures. Study 1 was conducted to assess the effect of sodium phosphate reduction on processing yields and consumer sensory perception of bacon. Standard sodium phosphate level bacon (SP) and low sodium phosphate level bacon (LP) were produced at a commercial bacon processing facility. The SP bacon was formulated to 0.05% sodium phosphate in the finished product. LP bacon was formulated to 0.005% sodium phosphate in the finished product. SP bacon trees (N=9; 575 individual pork bellies) and LP bacon trees (N=9; 575 individual pork bellies) were produced. Phosphate reduction had no effect (p>0.05) on smokehouse and cooler yields. Phosphate reduction also showed no effect (p>0.05) on yield of #1 and #2 bacon slices. At 30 days post processing consumers rated LP bacon higher than SP bacon (p<0.05) in the attribute of overall liking, but there was no clear preference (p>0.05) of either product among consumers. At 110 days post processing SP bacon was rated higher by consumers (p<0.05) than LP bacon in the attribute of overall flavor liking, but there was no clear preference (p>0.05) for either product. Sodium phosphate reduction was not detrimental to processing yields and still produced a product that was well received by consumers. -
The Spaniards & Their Country
' (. ' illit,;; !•' 1,1;, , !mii;t( ';•'';• TIE SPANIARDS THEIR COUNTRY. BY RICHARD FORD, AUTHOR OF THE HANDBOOK OF SPAIN. NEW EDITION, COMPLETE IN ONE VOLUME. NEW YORK: GEORGE P. PUTNAM, 155 BROADWAY. 1848. f^iii •X) -+- % HONOURABLE MRS. FORD, These pages, which she has been, so good as to peruse and approve of, are dedicated, in the hopes that other fair readers may follow her example, By her very affectionate Husband and Servant, Richard Ford. CONTENTS. CHAPTER I. PAOK. A General View of Spain—Isolation—King of the Spains—Castilian Precedence—Localism—Want of Union—Admiration of Spain—M. Thiers in Spain , . 1 CHAPTER II. The Geography of Spain—Zones—Mountains—The Pyrenees—The Gabacho, and French Politics . ... 7 CHAPTER in. The Rivers of Spain—Bridges—Navigation—The Ebro and Tagus . 23 CHAPTER IV. Divisions into Provinces—Ancient Demarcations—Modern Depart- ments—Population—Revenue—Spanish Stocks .... 30 CHAPTER V. Travelling in Spain—Steamers—Roads, Roman, Monastic, and Royal —Modern Railway—English Speculations 40 CHAPTER VI. Post Office in Spain—Travelling with Post Horses—Riding post—Mails and Diligences, Galeras, Coches de DoUeras, Drivers and Manner of Driving, and Oaths 53 CHAPTER VII. SpanishHorsea—Mules—Asses—Muleteers—Maragatos ... 69 — CONTENTS. CHAPTER VIII. PAGB. Riding Tour in Spain—Pleasures of it—Pedestrian Tour—Choice of Companions—Rules for a Riding Tour—Season of year—Day's • journey—Management of Horse ; his Feet ; Shoes General Hints 80 CHAPTER IX. The Rider's cos.tume—Alforjas : their contents—The Bota, and How to use it—Pig Skins and Borracha—Spanish Money—Onzas and smaller coins 94 CHAPTER X. -
Effects of Brine Temperature on Ham and Bacon Proccessing Characteristics
EFFECTS OF BRINE TEMPERATURE ON HAM AND BACON PROCCESSING CHARACTERISTICS BY BENJAMIN COLE PETERSON THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Animal Sciences in the Graduate College of the University of Illinois at Urbana-Champaign, 2016 Urbana, Illinois Adviser: Assistant Professor Anna Dilger Abstract Prior to the invention of refrigeration, the addition of salt during meat processing was used for meat preservation. Present day, cured meats have a combination of salts and sodium nitrite that will inhibit most psychrophilic flora (spoilage bacteria) thus increasing shelf life of products. Thermal processing of meat products to an internal temperature of 65˚C to 77˚C is sufficient enough to kill most harmful microorganisms. Brine chillers are used in industry to keep cure at a cool, constant temperature. If brine temperature exceeds 10˚C, along with the addition of erythorbate, there will be a rapid reduction of nitrite to nitric oxide gas which will escape before brine injection. With brine temperatures below 10˚C, the reduction of nitrite to nitric oxide to nitrosylhemochrome will remain in the brine without evaporation, allowing a greater amount of nitrite in the brine available to cure the meat. Research has been conducted at the University of Arkansas on the effects of brine and ham temperature on injection yield, instrumental color, tenderness, and sensory characteristics of cured hams; however, no research has been conducted on the effects of brine temperature on ham and bacon processing and sensory characteristics. Therefore, two experiments were conducted to evaluate the effects of brine temperature on ham and bacon processing characteristics as well as an additional experiment designed to test the effects of a brine and ham temperature combination on processing characteristics. -
Ham Bones: Marker Artifacts for the 1559 Luna Expedition Settlement at Pensacola Bay
Ham Bones: Marker Artifacts for the 1559 Luna Expedition Settlement at Pensacola Bay (And, Why Were No Live Pigs Ever Sent?) By David B. Dodson March 2018 Abstract The Spanish financial documents related to the 1559 Luna Expedition delineate the amounts of various foodstuff shipped and the amounts paid the vendors and mule drovers for their deliveries to the Gulf port at Vera Cruz. While live pigs were a vital if not a “last resort” food source for the Soto expedition 20 years earlier, curiously the Luna records reveal that apparently no live pigs were ever sent to la Florida during that expedition— only cured or salted pork products, mainly slabs of bacon and hams. This article will discuss the prospects of pig bones from the hams1 as marker artifacts for the Luna Expedition and investigate why no live pigs were ever sent to the Luna colonists in la Florida. Salt-Pork on the Luna Expedition: The Evidence In analyzing the Spanish financial records concerning outfitting the Luna Expedition, it appears that the pork products provided for the initial sail (called the armada) to la Florida weighed over 21,000 pounds or 10½ tons. Entries indicate that these pork products were mainly slabs of bacon (Figure 1) and hind leg quarters (Figure 2), which I like to call “hams” for its simplicity. 1 While the legs of pigs have many more bones than just the large femur—tibia, fibia, etc.—it is the stout femur or “ham bone” that is more likely to have survived and be more diagnostic to zooarcheologists. -
Horticulture Teachers,Wroteaocally Directed Competency-Based Teachingmaterials for Their Cladses
DOCOMENT'RESOME ED 199 385 CZ 025 918 AUTHOR Legacy, Jame! TITLE Competency Based Curriculum inTwo Agribusiness Types. Final Report.' INSTITUT/ON Southern Illinoii Univ., Carbondale.Board of Trustees. SPONS AGENCY Employment and Training Administration(DOL), Washington, D.C. PU9 DATE Jun 80 NOTE 193p. EDRS PRICE MF01/PC08 Plus Postage. DESCRIPTORS, *Agribusiness: *AgriculturalEducation; Competency !Aped Edhcation: *CurriculumDevelopment: Grains (fbod): Horticulture: InserviceTeacher Education: Meat Packing Industry: Minimumcompiftencies; Task Analysis: *Vocational Education IDENTIFIERS *Illinois ABSTRACT A project was conducted to (1)validate meat processing and grain elevatoroperatic:In tasks for Illinoisby relevant agricuPtural businesses,(2) conduct a national reviewof teaching materials in..thetarget agribusiness areas, and (1)provide inservice training and developa self-instruction, competency-based curriculum guide for Illinoishorticulture teachers. Basedon agribusiness validation intervieirsin counties with concentiationsof each of the two target Agribusinessareas, 144 tasks were identified .far the Illinois meat processingindustry and 127 tasks were identified for the grain eltevatorindustry. Other project activities included five series of three-meetingworkshops for horticulture teachers on ccmpetency-based education. As a result of these , workshops, forty-two vocitidnalhorticulture teachers,wroteAocally directed competency-based teachingmaterials for their cladses. (Appended material includes the,listof meat processing taskst -
The Effect of Fresh and Frozen Bellies on Bacon Processing Characteristics and Bacon Quality
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Theses and Dissertations in Animal Science Animal Science Department 5-2004 THE EFFECT OF FRESH AND FROZEN BELLIES ON BACON PROCESSING CHARACTERISTICS AND BACON QUALITY Carmina Citlali Robles University of Nebraska - Lincoln Follow this and additional works at: https://digitalcommons.unl.edu/animalscidiss Part of the Animal Sciences Commons Robles, Carmina Citlali, "THE EFFECT OF FRESH AND FROZEN BELLIES ON BACON PROCESSING CHARACTERISTICS AND BACON QUALITY" (2004). Theses and Dissertations in Animal Science. 17. https://digitalcommons.unl.edu/animalscidiss/17 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Theses and Dissertations in Animal Science by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. THE EFFECT OF FRESH AND FROZEN BELLIES ON BACON PROCESSING CHARACTERISTICS AND BACON QUALITY by Cannina Citlali Robles A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of the Requirements For the Degree of Master of Science Major: Animal Science Under the Supervision of Professor Roger W. Mandigo Lincoln, Nebraska May, 2004 THE EFFECT OF FRESH AND FROZEN BELLIES ON BACON PROCESSING CHARACTERISITICS AND BACON QUALITY Carmina C. Robles, M.S. University of Nebraska, 2004 Adviser: Roger W. Mandigo The objective of the study was to evaluate the impact of fresh vs. frozen bellies on bacon parameters. Differences among bellies from pigs of different genetic lines and sexes were evaluated. A population of 578 pork bellies from barrows and gilts of Berkshire, Chester White, Duroc, Landrace, Poland China and Yorkshire lines were processed to sliced bacon and cooked bacon to be evaluated. -
Secrets of Meat Curing and Sausage Making; How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc., and How to Make All Kinds of S
ITS oY W,: •* , \ Y- fiV - «. * o ox . \ ^ >* ^ ^ 0< x ^ N°°<, FIFTH EDITION H SECRETS OF MEAT CURING AND SAUSAGE MAKING Hj6<Juo\), v Com °^ HOW TO CURE HAMS, SHOULDERS, BACON CORNED BEEF, ETC. AND HOW TO MAKE ALL KINDS OF SAUSAGE, ETC. TO COMPLY WITH THE PURE FOOD LAWS PUBLISHED BY B. HELLER & CO. MANUFACTURING CHEMISTS CHICAGO. U.S.A. December, 1922 INDEX ^l^ A Age for Killing 173 Ant-Bane 295 Aseptifume 269 Atomizer for Insecticides and Liquid Disinfectants. .299 Auto-Glo 290 B Bacon, Advice on Curing 217 Bacon, Breakfast, How to Pump 63 Bacon, Failure in Curing, Cause of 234 Bacon, Heavy Bellies, How to Cure 62 Bacon, How to Keep for Six Months 212 Bacon, How to Keep for a Year 90 Bacon, How to Wash Before Smoking 90 Bacon, Light Bellies, How to Cure 62 Bacon, Molding, How to Prevent 239 Bacon, Sugar Cured Breakfast 62 Barometer, Paper, How to Make 193 Barrel Packing 112 Barrel Pork, Description of 95 Barrel Pork, How to Cure 96 Barrel Pork, Need Not Be Overhauled 97 Barrel Pork, Temperature for Curing 96 Bedbug Killer 293 Beef Cheeks, Direction for Dry Salting 120 Beef Cheeks, How to Cure for Bologna and Frank- furts 119 Beef Cheeks, How to Cure for Canning 101 Beef Hams, How to Cure 69 Beef Hearts, How to Cure for Bologna 121 Beef Livers, How to Cure 104 Beef Tongue, Garlic Flavored . 100 Beef Tongue, How to Cure 99 Beef Trimmings, How to Cure Ill Begin Curing Meat in the Pen 32 Belly Pork, Description 95 Berliner Style Ham, How to Make 109 fCBl2 "23 ©C1A699575 CHI CADQ XJ. -
Secrets of Meat Curing and Sausage Making; How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc., and How to Make All Kinds of S
SECOND EDITION SECRETS OF MEAT CURING- SAUSAGE MAKING Kf Copyright ]^^. COPYRIGHT DEPOSm SECOND EDITION B SECRETS OF MEAT CURING AN D SAUSAGE MAKING HOV TO CURE HAMS, SHOULDERS, BACON CORNED BEEF, ETC. AND HOW TO MAKE ALL KINDS OF SAUSAGE, ETC. AND COMPLY WITH ALL PURE FOOD LAWS. PUBLISHED BY B. HELLER & CO. MANUFACTURING CHEMISTS CHICAGO, U. S. A. A''\;^5 COPYRIGHT 1908 COPYRIGHT 1911 BY B. HELLER & CO. CHICAGO. U. S. A. AI.I. RIGHTS RESERVED REPRINTS AND EXTRACTS FORBIDDEN ' r) C,C1.A2S3043 CZlrITC2.R.C^CD. U. S.J=L. IN A Age for Killing 185 Ant Poison 289 Antiseptic and Germicide 294= Aseptifume 273 A.septicine 294 B Bacon, Advice on Curing 221 Bacon, Breakfast Bacon, How to Pump 63 Bacon, Dry Salting in Freezing Temperature 235 Bacon, Failure in Curing, Cause of 238 Bacon, Heavy Bellies, How to Cure 62 Bacon, How to Keep for a Year . 96 Bacon, How to Keep for Six Months-! 216 Bacon, How to Wash Before Smoking 96 Bacon, Light Bellies, How to Cure 62 Bacon, Sugar Cured Breakfast Bacon 62 Barrel Pork, Description Thereof 101 Barrel Pork, How to Cure 102 Barrel Pork, Need Not Be Overhauled 103 Barrel Pork, Temperature for Curing 102 Beef Cheeks, Directions for Salting 127 Beef Cheeks, How to Cure for Bologna and Frank- forts 126 Beef Cheeks, How to Cure for Canning 1^ Beef Hams, How to Cure M Beef Hearts, How to Cure for Bologna 128 Beef Livers, How to Cure 110 Beef Tongue, Garlic Flavored 106 Beef Tongue, How to Cure 105 Beef Trimmings, How to Salt 117 Begin Curing Meat in the Pen 32 Belly Pork, Description 101 Blood Color 286 Blood Poison from Bone Scratches 88 3 B. -
Product Book December 2019 Product Book Reference & Information Guide
Product Book December 2019 Product Book Reference & Information Guide Boxed Beef……………………………………………………………………………………………………….1 Market beef: Sourced primarily from single-plant processors. Evans maintains inventories of Prime, Choice and Select grade beef. Evans is proud to be a licensed distributor of Certified Angus Beef®, and much of our beef inventory bears this distinctive label. Natural Beef: Joyce Farms is our primary natural beef supplier, and can be found listed by the label Naked Beef, or Aberdeen Angus. Niman Ranch All-Natural Beef, and Aspen Ridge® products are also available for order, and can often be found in our inventory. Wagyu Beef: Australian, Japanese, or Domestic – we stock Wagyu. We carry several labels of Wagyu to meet your needs: Broadleaf, Heartbrand, and Mishima Reserve are always in stock. Other brands can also be ordered, including local wagyu, which we feature seasonally. Dry-Aged Beef: Our dry age room is routinely stocked with hundreds of your favorite loins. Dry-aging is performed upon request, ask your sales rep for details and pricing. Beef Steaks Portioned……………………….………………………………………………………………4 Steaks are butchered, portioned, and packed to the Chef’s specifications. Beef Steaks-Ready and Prep-Ready……….………………………………………………………….7 Save time and money with these boxed beef options that are trimmed, peeled, and ready for prep and portioning. Evans Meats House Ground Beef……………………………………………………………………….8 Ground daily at our plant in Birmingham, Alabama. Beef is ground and packaged to Chef’s specifications. We stock standard ground beef, ground chuck, grass-fed, and wagyu. Custom blends options are available with advance notice, and purchase minimums. Packaging options: vacuum-packed, tubes, loose-pack, Standard Patty option: 8oz, 7oz, 6oz, 5.3oz, 4oz, 2.5oz slider Evans Meats House Ground Pork, Sausage, Lamb & Veal…………………………...…….12 Fish & Seafood………………………………………………………………………………………………..12 Fish: We offer our customers the freshest seafood by running tight inventories and receiving fish daily. -
Restaurant Menu
MENU DELICIOUS SWISS DELIGHTS & HIGH QUALITY INTERNATIONAL FOOD VORSPEISEN APPETIZERS SALATTELLER GROSS ODER KLEIN - Assorted garden greens with choice of balsamic, french or caesar dressing SMALL 160 LARGE 210 CHEFSALAT 280 - Greens with ham, cheese, bell peppers, tomatoes, boiled eggs, cucumbers & onions - Choice of: thousand island, french or italian dressing CAESARSALAT 260 - Romaine lettuce with caesar dressing & shaved parmesan cheese - Mit Huhn / with chicken 320 ZERMATT TELLER 380 - Selection of greens with smoked ham, tomato and boiled egg with balsamic dressing CERVELATSALAT 360 - Sliced cervelat sausage, gruyere cheese, pickles and lettuce tossed with a tangy vinaigrette dressing KÄSEPLATTE 360 - Assorted cheese: gruyere, brie, camembert, appenzeller and emmental with walnuts and sourdough bread APPETIZERS APPETIZERS RINDER CARPACCIO 460 - Thinly sliced beef with cipriani sauce and parmesan cheese AND SOUPS BÜNDNER TELLER 480 - Air-dried beef with pickles RINDERTARTAR MIT SAUERTEIGBROT 540 - Beef tartar with sourdough bread - Option for spice level is available: mild, medium or hot GERÄUCHERTES FLEISCH UND KÄSE 560 - Smoked meat platter: air-dried beef, smoked bacon and ham, salami and cheese served with a side of fresh sourdough bread SUPPEN SOUPS Served with sourdough bread KÜRBISSUPPE 220 - Pumpkin soup served with sourdough bread TOMATENSUPPE 220 - Tomato soup served with parmesan croutons ZWIEBELSUPPE 280 - Onion soup topped with toasted bread and melted gruyere cheese PILZRAHMSUPPE 290 - Mushroom soup served with croutons -
Secrets of Meat Curing and Sausage Making; How to Cure Hams
ITS oY W,: •* , \ Y- fiV - «. * o ox . \ ^ >* ^ ^ 0< x ^ N°°<, FIFTH EDITION H SECRETS OF MEAT CURING AND SAUSAGE MAKING Hj6<Juo\), v Com °^ HOW TO CURE HAMS, SHOULDERS, BACON CORNED BEEF, ETC. AND HOW TO MAKE ALL KINDS OF SAUSAGE, ETC. TO COMPLY WITH THE PURE FOOD LAWS PUBLISHED BY B. HELLER & CO. MANUFACTURING CHEMISTS CHICAGO. U.S.A. December, 1922 INDEX ^l^ A Age for Killing 173 Ant-Bane 295 Aseptifume 269 Atomizer for Insecticides and Liquid Disinfectants. .299 Auto-Glo 290 B Bacon, Advice on Curing 217 Bacon, Breakfast, How to Pump 63 Bacon, Failure in Curing, Cause of 234 Bacon, Heavy Bellies, How to Cure 62 Bacon, How to Keep for Six Months 212 Bacon, How to Keep for a Year 90 Bacon, How to Wash Before Smoking 90 Bacon, Light Bellies, How to Cure 62 Bacon, Molding, How to Prevent 239 Bacon, Sugar Cured Breakfast 62 Barometer, Paper, How to Make 193 Barrel Packing 112 Barrel Pork, Description of 95 Barrel Pork, How to Cure 96 Barrel Pork, Need Not Be Overhauled 97 Barrel Pork, Temperature for Curing 96 Bedbug Killer 293 Beef Cheeks, Direction for Dry Salting 120 Beef Cheeks, How to Cure for Bologna and Frank- furts 119 Beef Cheeks, How to Cure for Canning 101 Beef Hams, How to Cure 69 Beef Hearts, How to Cure for Bologna 121 Beef Livers, How to Cure 104 Beef Tongue, Garlic Flavored . 100 Beef Tongue, How to Cure 99 Beef Trimmings, How to Cure Ill Begin Curing Meat in the Pen 32 Belly Pork, Description 95 Berliner Style Ham, How to Make 109 fCBl2 "23 ©C1A699575 CHI CADQ XJ. -
Cured Meat Flavor and the Role of Nitrite in It's Development
45 CUFED MEAT FLAVOR AND THE ROLE OF NITRITL IN ITS DEVELOPMENT+ DUANE 0. WESTERBERG Union Carbide Corp. The United States Bureau of Animal Industry authorized the use of sodium nitrite in pickling solutions to promote color fixation during the "corning" or curing of meat in 1926 following investigations of Kerr, --et al. (1926). Earlier investigations (Auerbach and Riess, 1919) indicated that the presence of sodium nitrite as an impurity in sodium or potassium nitrate was responsible for the curing process. Lewis --et al. (1925) also indicated the feasibility of using sodium nitrite in place of sodium nitrate for curing of a variety of meats. The use of sodium nitrite in foods has been criticized recently as a possible potential health hazard since under certain acidic conditions, sodium nitrite can react with amines to form nitrosamines. Most nitrosamines have been found to be carcinogenic in certain test animals (Magee and Barnes, 1956). Investigations of various cured meat products (Fazio et al., 1971; Fiddler et al., 1971) have not confirmed the presence of nitrosamines to levels greater than 10 ppb. Recently, the presence of as much as 80 ppb N-nitrosodimethylamine has been reported to be found in commercial frank- furters in the United States (Fiddler et al., 1972). The occurrence of the N-nitrosodimethylamine appeared to be random with no adequate explanation for its formation. The presence of nitrite In cured products also has been found to be important to deter the development of toxin by 2. botulinum (Jbodi. -et a1,*, 1969; Johnson et al., 1969; Pivnick et al., 1969; Greenberg, 1972) and growth of other putrifactive organisms vulman and Ayres, 1952; Silliker et al., 1958).