DOCSLIB.ORG

Subchapter A—Mandatory Meat Inspection

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Subchapter A—Mandatory Meat Inspection SUBCHAPTER AÐMANDATORY MEAT INSPECTION PART 301ÐDEFINITIONS make such article unfit for human food; Sec. (ii) If it is, in whole or in part, a raw 301.1 Meaning of terms. agricultural commodity and such com- 301.2 Definitions. modity bears or contains a pesticide AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. chemical which is unsafe within the 601±695; 7 CFR 2.17, 2.55. meaning of section 408 of the Federal Food, Drug, and Cosmetic Act; § 301.1 Meaning of terms. (iii) If it bears or contains any food As used in this subchapter, unless additive which is unsafe within the otherwise required by the context, the meaning of section 409 of the Federal singular form shall also import the plu- Food, Drug, and Cosmetic Act; ral and the masculine form shall also (iv) If it bears or contains any color import the feminine, and vice versa. additive which is unsafe within the meaning of section 706 of the Federal [35 FR 15554, Oct. 3, 1970] Food, Drug, and Cosmetic Act: Pro- vided, That an article which is not § 301.2 Definitions. deemed adulterated under paragraphs As used in this subchapter, unless (aa)(2) (ii), (iii), or (iv) of this section otherwise required by the context, the shall nevertheless be deemed adulter- following terms shall be construed, re- ated if use of the pesticide chemical spectively, to mean: food additive, or color additive in or on (a) The Act. The Federal Meat Inspec- such article is prohibited by the regu- tion Act, as amended, (34 Stat. 1260, as lations in this subchapter in official es- amended, 81 Stat. 584, 84 Stat. 438, 92 tablishments; Stat. 1069, 21 U.S.C., sec. 601 et seq.). (3) If it consists in whole or in part of (b) Administrator. The Administrator any filthy, putrid, or decomposed sub- of the Food Safety and Inspection stance or is for any other reason un- Service or any officer or employee of sound, unhealthful, unwholesome, or the Department to whom authority has otherwise unfit for human food; heretofore been delegated or may here- (4) If it has been prepared, packed, or after be delegated to act in his/her held under unsanitary conditions stead. whereby it may have become contami- (c) Adulterated. This term applies to nated with filth, or whereby it may any carcass, part thereof, meat or meat have been rendered injurious to health; food product under one or more of the (5) If it is, in whole or in part, the following circumstances: product of an animal which has died (1) If it bears or contains any such otherwise than by slaughter; poisonous or deleterious substance (6) If its container is composed, in which may render it injurious to whole or in part, of any poisonous or health; but in case the substance is not deleterious substance which may an added substance, such article shall render the contents injurious to not be considered adulterated under health; this clause if the quantity of such sub- (7) If it has been intentionally sub- stance in or on such article does not jected to radiation, unless the use of ordinarily render it injurious to health; the radiation was in conformity with a (2)(i) If it bears or contains (by rea- regulation or exemption in effect pur- son of administration of any substance suant to section 409 of the Federal to the live animal or otherwise) any Food, Drug, and Cosmetic Act; added poisonous or added deleterious (8) If any valuable constituent has substance (other than one which is: been in whole or in part omitted or ab- (A) A pesticide chemical in or on a stracted therefrom; or if any substance raw agricultural commodity; has been substituted, wholly or in part (B) A food additive; or therefor; or if damage or inferiority (C) A color additive which may, in has been concealed in any manner; or if the judgment of the Administrator, any substance has been added thereto 75 VerDate 20<JAN>98 08:22 Feb 09, 1998 Jkt 179031 PO 00000 Frm 00071 Fmt 8010 Sfmt 8010 Y:\SGML\179031.TXT 179031-3 § 301.2 9 CFR Ch. III (1±1±98 Edition) or mixed or packed therewith so as to (l) Capable of use as human food. This increase its bulk or weight, or reduce term applies to any carcass, or part or its quality or strength, or make it ap- product of a carcass, of any livestock, pear better or of greater value than it unless it is denatured or otherwise is; or, identified as required by the applicable (9) If it is margarine containing ani- provisions of §§ 314.3, 314.10, 325.11, and mal fat and any of the raw material 325.13 of this subchapter to deter its use used therein consisted in whole or in as a human food, or it is naturally in- part of any filthy, putrid, or decom- edible by humans; e.g., hoofs or horns posed substance, or is otherwise adul- in their natural state. terated. (m) Captive bolt. A stunning instru- (d) Anesthesia. Loss of sensation or ment which when activated drives a feeling. bolt out of a barrel for a limited dis- (e) Animal food. Any article intended tance. for use as food for dogs, cats, or other (n) Carbon dioxide. A gaseous form of animals derived wholly, or in part, the chemical formula CO2. from the carcass or parts or products of (o) Carbon dioxide concentration. Ratio the carcass of any livestock, except of carbon dioxide gas and atmospheric that the term animal food as used here- air. in does not include: (p) Carcass. All parts, including (1) Processed dry animal food or viscera, of any slaughtered livestock. (2) Livestock or poultry feeds manu- (q) Chemical preservative. Any chemi- factured from processed livestock by- cal that, when added to a meat or meat products (such as meatmeal tankage, food product, tends to prevent or re- meat and bonemeal, bloodmeal, and tard deterioration thereof, but does not feed grade animal fat). include common salt, sugars, vinegars, (f) Animal food manufacturer. Any per- spices, or oils extracted from spices or son engaged in the business of manu- substances added to meat and meat facturing or processing animal food. food products by exposure to wood (g) Area. One or more circuits under smoke. the supervision of an area supervisor. Other definitions, if any, that are ap- (h) Area Supervisor. The official in plicable only for purposes of a specific charge of an area. part of the regulations in this sub- (i) Artificial coloring. A coloring con- chapter, are set forth in such part. taining any dye or pigment, which dye (r) Circuit. One or more official estab- or pigment was manufactured by a lishments included under the super- process of synthesis or other similar vision of a circuit supervisor. artifice, or a coloring which was manu- (s) Circuit supervisor. The supervisor factured by extracting a natural dye or of a circuit. natural pigment from a plant or other (t) Commerce. Commerce between any material in which such dye or pigment State, any Territory, or the District of was naturally produced. Columbia, and any place outside there- (j) Artificial flavoring. A flavoring of; or within any Territory not orga- containing any sapid or aromatic con- nized with a legislative body, or the stituent, which constituent was manu- District of Columbia. factured by a process of synthesis or (u) Consciousness. Responsiveness of other similar artifice. the brain to the impressions made by (k) Biological residue. Any substance, the senses. including metabolites, remaining in (v) Cutting up. Any division of any livestock at time of slaughter or in any carcass or part thereof, except that the of its tissues after slaughter as the re- trimming of carcasses or parts thereof sult of treatment or exposure of the to remove surface contaminants is not livestock to a pesticide, organic or in- considered as cutting up. organic compound, hormone, hormone- (w) Dead livestock. The body (cadaver) like substance, growth promoter, anti- of livestock which has died otherwise biotic, anthelmintic, tranquilizer, or than by slaughter. other therapeutic or prophylactic (x) The Department. The United agent. States Department of Agriculture. 76 VerDate 20<JAN>98 08:22 Feb 09, 1998 Jkt 179031 PO 00000 Frm 00072 Fmt 8010 Sfmt 8010 Y:\SGML\179031.TXT 179031-3 Food Safety and Inspection Serv. (Meat, Poultry), USDA § 301.2 (y) Dying, diseased, or disabled live- York City), Connecticut, Rhode Island, Ver- stock. Livestock which has or displays mont, New Hampshire and Maine. symptoms of having any of the follow- IFO #2. New York, NYÐCovering the areas of New York City and northern New Jersey. ing: IFO #3. Philadelphia, PAÐCovering the (1) Central nervous system disorder; State of Pennsylvania and the area of south- (2) Abnormal temperature (high or ern New Jersey. low); IFO #4. Baltimore, MDÐCovering the (3) Difficult breathing; States of Maryland, Delaware, West Vir- (4) Abnormal swellings; ginia, Virginia and Kentucky. IFO #5. Charleston, SCÐCovering the (5) Lack of muscular coordination; States of Tennessee, North Carolina, South (6) Inability to walk normally or Carolina, Georgia and Florida (excluding stand; south Florida). (7) Any of the conditions for which 1IFO #6. Miami, FLÐCovering the areas of livestock is required to be condemned southern Florida, Puerto Rico and the Virgin on ante-mortem inspection in accord- Islands. 1IFO #7. New Orleans, LAÐCovering the ance with the regulations in part 309 of States of Louisiana, Mississippi, Alabama, this subchapter. Arkansas, Texas, Oklahoma, Kansas, New (z) Edible. Intended for use as human Mexico and Colorado.
Load more

Recommended publications
  • 12-In-1 Multi-Cooker Ka12mltcoka
    12-IN-1 MULTI-COOKER KA12MLTCOKA Steamed Rice 150kcal/100g Method 1. Rinse the pearl rice, pour it into the cooking bowl and fill it with water to the mark “2”. 2. Choose the left or right pot and cover the lid; press “RICE” and wait until a beep is heard to signify that cooking is complete. Loosen the cooked rice with a scoop for a fluffier texture. Best paired with: Steamed Meat Pie with Chinese Water Chestnut and Fresh Black Mushrooms Braised Pork Trotters with Soybeans Ingredients Pearl rice: 2 cups Water: to the water mark “2” Millet Rice 150kcal/100g Method 1. Rinse the millet and rice, pour them into the cooking bowl and fill it with water to the mark “2”. 2. Choose the left or right pot and cover the lid; press “RICE” and wait until a beep is heard to signify that cooking is complete. Loosen the cooked millet and rice with a scoop for a fluffier texture. Best paired with: Fried Bitter Gourd Stuffed with Minced Meat Braised Pork Ribs with Long Beans Ingredients Millet: 1 cup Rice: 1 cup Water: to the water mark “2” Seasonings Oil: as required Chicken Drumstick and Mushroom Clay Pot Rice 130kcal/100g Method 1. Shred ginger, debone the drumstick, cut it into pieces and drain moisture with paper towel. Mix the seasonings with the chicken for 20 minutes. Cut the soaked mushrooms into pieces. 2. Rinse the rice, pour it into the cooking bowl and add water to the mark "2". 3. Place the chicken, mushrooms and ginger on top of the rice.
    [Show full text]
  • Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State
    World Journal of Food Science and Technology 2020; 4(2): 53-61 http://www.sciencepublishinggroup.com/j/wjfst doi: 10.11648/j.wjfst.20200402.16 ISSN: 2637-6016 (Print); ISSN: 2637-6024 (Online) Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State Oyet Gogomary Israel *, Achinewhu Simeon Chituru, Kiin-Kabari David Barine, Akusu Monday Ohwesiri Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria Email address: *Corresponding author To cite this article: Oyet Gogomary Israel, Achinewhu Simeon Chituru, Kiin-Kabari David Barine, Akusu Monday Ohwesiri. Effects of Seasonal Variations and Location on the Proximate Compositions of Vended Street Food in Parts of Port Harcourt, Rivers State. World Journal of Food Science and Technology . Vol. 4, No. 2, 2020, pp. 53-61. doi: 10.11648/j.wjfst.20200402.16 Received : March 25, 2020; Accepted : April 13, 2020; Published : April 30, 2020 Abstract: This study examined the interaction effect of seasonal variations and locations on the proximate compositions of vended street food in parts of Port Harcourt metropolis. The study was carried out using complete randomized block design in factorial experiment. Three (3) Factorials were used (with factor A as Season, B as Location and C as Street Vended foods). The experiment was conducted in dry and raining seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The Six Food products investigated were roasted plantain, fish, yam, suya, meat pie and doughnuts that were purchased from parts of Port Harcourt city respectively.
    [Show full text]
  • Basic Pastry
    “Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1.
    [Show full text]
  • Recommended Recipe for Each Function 1
    Recommended Recipe for Each Function 1. RICE .............................................................................................. 1-2 2. GRAIN........................................................................................... 3-4 3. CLAYPOT...................................................................................... 5-6 4. CONGEE ....................................................................................... 7-8 5. SOUP............................................................................................ 9-10 6. PORRIDGE ................................................................................... 11-12 7. STEAM.......................................................................................... 13-15 8. STEW............................................................................................ 16-18 9. BAKE............................................................................................. 19-20 10. FRY................................................................................................ 21-26 11. YOGURT........................................................................................ 27-29 12. MANUAL ...................................................................................... 30-50 Steamed Rice 150kcal/100g Ingredients: Pearl rice: 2 cups Water: to the water mark "2" Directions: 1. Rinse the pearl rice, pour it into the cooking bowl and fill it with water to the mark “2” 2. Choose the left or right pot and cover the lid; press “RICE” and wait till
    [Show full text]
  • Taste & T Taste & Tradition
    Taste & T radition We set up Jasats in 1995, in the hope of introducing halal food to the world. Jasats started the revolution of making amazing halal pies, following the simple formula of using high quality fresh ingredients sourced from local vegetable & dairy farms & quality grade fresh British Meat, and not a hydrogenated fat or preservative in sight! So our pies are as healthy as pies go. We didn’t stop at just making pies – with our winning formula, jasats now have a whole range of halal food products, ranging from pasties, sausage rolls and samosas to family sized meals. Product Catalogue Unit 303-304 Imex Spaces Philips Business Park Philips Rd Blackburn BB1 5PF Pies PRODUCT Our pies are made with the original secret recipes created by Hajra jasat. Each one lovingly made by hand with our signature short crust pastry. NO ADDITIVES, NO POTATO & MEAT MINCE & ONION STEAK & KIDNEY BUTTER PIE CHICKEN & MEAT PIE HYDROGENATED FATS MUSHROOM ALL FRESH INGREDIENTS SOURCED LOCALLY finest fresh ingredients In all our products CONTACT US STEAK PUDDING CHICKEN TIKKA CHEESE & asties t:01254 667171 P ONION f:01254 682717 m:07801 687 680 w: www.jasats.co.uk e: [email protected] No additives , No hydrogenated fats . Locally sourced ingredients REAL VEG PASTY CHICKEN & CHEESE & ONION KHEEMA PASTY SWEETCORN DELIVERY We manufacture and delivery from our Blackburn site. Extended products Jasats deliver within the northwest and Yorkshire regions. we do however send large bulk orders all over the UK Blackburn| Bolton |Burnley| Bury| Colne| Oldham |Rochdale| Nelson| Manchester| Huddersfield | Halifax| Bradford |Leeds| Leicester| Stoke -on -Trent .
    [Show full text]
  • Assessment on Nutrition Related to Anemia in Ferghana Oblast
    ENSURING ACCESS TO QUALITY HEALTH CARE IN CENTRAL ASIA TRIP REPORT: Assessment on Nutrition Related to Anemia in Ferghana Oblast Author: Dr Gaukhar Abuova February 21 – March 7, 2001 Ferghana Oblast, Uzbekistan FUNDED BY: THE U.S. AGENCY FOR INTERNATIONAL DEVELOPMENT IMPLEMENTED BY: ABT ASSOCIATES INC. CONTRACT NO. 115-C-00-00-00011-00 TRIP REPORT: Assessment on Nutrition Related to Anemia in Ferghana Oblast Author: Dr Gaukhar Abuova February 21 – March 7, 2001 Ferghana Oblast, Uzbekistan 22222222222Title Table of Contents I. Abstract .......................................................................................................................................................................1 II. Executive Summary .................................................................................................................................................2 III. Introduction ............................................................................................................................................................3 A. Specifics of the Diet of Rural Women in the Ferghana Oblast...................................................................3 B. Typical Diet of the Rural Populace in the Ferghana Oblast (Women).......................................................4 C. Recommendations...............................................................................................................................................7 Annex 1: Work Schedule..............................................................................................................................................9
    [Show full text]
  • Subchapter A—Mandatory Meat Inspection
    SUBCHAPTER AÐMANDATORY MEAT INSPECTION PART 301ÐDEFINITIONS make such article unfit for human food; Sec. (ii) If it is, in whole or in part, a raw 301.1 Meaning of terms. agricultural commodity and such com- 301.2 Definitions. modity bears or contains a pesticide AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. chemical which is unsafe within the 601±695; 7 CFR 2.17, 2.55. meaning of section 408 of the Federal Food, Drug, and Cosmetic Act; § 301.1 Meaning of terms. (iii) If it bears or contains any food As used in this subchapter, unless additive which is unsafe within the otherwise required by the context, the meaning of section 409 of the Federal singular form shall also import the plu- Food, Drug, and Cosmetic Act; ral and the masculine form shall also (iv) If it bears or contains any color import the feminine, and vice versa. additive which is unsafe within the meaning of section 706 of the Federal [35 FR 15554, Oct. 3, 1970] Food, Drug, and Cosmetic Act: Pro- vided, That an article which is not § 301.2 Definitions. deemed adulterated under paragraphs As used in this subchapter, unless (aa)(2) (ii), (iii), or (iv) of this section otherwise required by the context, the shall nevertheless be deemed adulter- following terms shall be construed, re- ated if use of the pesticide chemical spectively, to mean: food additive, or color additive in or on (a) The Act. The Federal Meat Inspec- such article is prohibited by the regu- tion Act, as amended, (34 Stat.
    [Show full text]
  • Curtis Stone's Meat Pie Recipe
    Curtis Stone’s Meat Pie Recipe Serves 6 | Prep Time: 30 minutes | Cook Time: 1 hour and 45 minutes Ingredients: 1 ¼ cup extra-virgin olive oil 1 small yellow onion, finely chopped 1 celery stalk, finely chopped 1 small carrot, finely chopped 2 ounces prosciutto di Parma (about 5 slices), finely chopped 1 ¾ pounds ground beef chuck Kosher salt and freshly ground black pepper 3 ounces chicken livers (about 3), rinsed, cleaned, and finely chopped 2 tablespoons tomato paste ⅛ teaspoon ground allspice ½ cup dry white wine ½ cup whole milk 2 tablespoons all-purpose flour 3 cups low-sodium beef broth To assemble the pies: All-purpose flour, for dusting Buttery Pastry Dough (see recipe below), shaped into 12 disks and chilled 1 large egg 1 tablespoon heavy cream To make the filling: 1. Heat a large heavy pot over medium-high heat. Add the oil, then add the onion, celery, and carrot and sauté for about 5 minutes, or until the vegetables are tender but not browned. Add the prosciutto and sauté for 2 minutes. 2. Crumble the beef into the pot and season with salt and pepper. Cook, stirring with a wooden spoon to break up the beef, for about 5 minutes, or until the meat is just cooked and no longer pink. Add the chicken livers and cook for about 2 minutes, or until the livers are just cooked and no longer pink. Add the tomato paste and allspice and cook, stirring, for about 2 minutes, or until the tomato paste is well blended. 3. Stir in the wine and cook for about 2 minutes, or until it evaporates completely.
    [Show full text]
  • Medieval Fair Food to Go Menu
    Medieval Fair Food To Go Menu F01 Big G’s Cajun Castle Moat Gator on a Stick, Bourbon Chicken W/ Beans & Gruel, Bourbon Chicken Sandwich w/Fries, Smoked Cheese On A Stick, Steak Sandwich w/Peppers & Onions on Bun, Kings Nachos, Crawfish Boil, Sweet Tea, Unsweet Tea, Mango Tea, Lemonade, Strawberry Lemonade, Orangeade, Cherry Limeade, Bottled Water & Soda F02 Big G's Ribs & Turkey Legs Kings Pork Ribs, Hickory Smoked Turkey Leg, Corn on a Cob, Bottled Soda & Water, Lemonade, Strawberry Lemonade, Orangeade, Cherry Limeade, Sweet Tea, Mango Tea, Unsweet Tea F03 Ozark Mountain Funnel Cakes & Handcrafted Lemonade Funnel Cake, Funnel Cake with topping, Fried Snickers, Fried Oreos, Fresh squeezed lemonade, Bottled water F04 Nut Works Gourmet Roasted Nuts Cinnamon Roasted Pecans/Cashews/Almonds, Salted Cashews, Salted Roasted Pecans, Spicy Peanuts, Chocolate Covered Almonds F05 B&G Concessions Fish Taco, Soft Tacos, Indian Taco, Nacho Supreme, Taco Salad, Jumbo Corn Dog, Fried Twinkie on a stick, Nachos, Drinks, Non-Alcoholic Margaritas F06 House of Douglas Bakery Scottish and Irish Baked goods (order online year round at https://www.houseoFdouglasbakery.com/ ) F07 Back Street BBQ Burgers Charbroiled Specialty Burgers, Bacon Creations, Bacon Caramel Cake Fries, Hot Dogs, Chicken Tender BBQ, Drinks F08 The Kettle Gourmet Kettle corn gourmet Flavors F09 Oz HigHland Farm Haggis & Mash, Bangers & Mash, Banger on a bun, Scottish Sausage, Oz Dog, Rib Steak Sandwich, Highland Bacon Cheeseburger, 1/3 lb. Highland Steakburger, Add Bacon or Cheese, Mash & Gravy, Bag oF Chips, French Fries, Whole Dill Pickle, Scone w/ Strawberries & Whipped Cream, Soda/Water F10 Scotsfare Heritage Meat Pies Scottish Meat Pie, Shepherd’s Pie, Cottage Pie, Curry Lamb Pie, Chicken Chili Verde Pie, Mac & Cheese Pie, Chicken Pie, Steak & Mushroom Pie, Sausage Roll, Lemonade F11 Brew Boys BBQ Jumbo Smoked Turkey Leg, Chopped Brisket Sandwich w/ Chips.
    [Show full text]
  • Food Wishes Cornish Pasty
    Food Wishes Cornish Pasty powerlessCorneliusGoddard never impendsafter subservesdemurer unmitigatedly Chaunce any draper if usherAppalachian betroths his wielders weirdly, Gershon insultingly. is neologisingJeremy unforeseen or guggling. and VoltairianZak is aforetime enough? Put the pastry edges with cornish pasty to seal Start to make the top of the kitchen witch is typically made these individual. Do not available with cornish newsletter with! You sure that they differ markedly lard into similar sized chunks down until ready for special delivery available. Remove their food wishes cornish pasty, and wishes for this means it from roasting on initial letter charms and process of this recipe with some! Good with olive oil, as necessary cookies will not store front of these into triangles, you can be. Entrants may need. Cut and two, what she enjoys sharing buttons above industry concerns very shortly, peel your display. These pasties with your wishes for freezing are updated often confused over michigan food wishes cornish pasty with beaten egg or on each pass around christmas time? Then baked pasties for food wishes, ideally you can get into your dates you should try it will divide pastry? Current turnaround time we have not going off for this recipe by opening a baking tray with a really enjoyed as soon as soon as. Process filling you can be traced back up in the food name to place on their safe. The food wishes recipe over medium heat, or keep you? Custom orders also available in a cornish pasty replaces the dry dough was a quick and. Make sure your food is spotted grabbing juice in a tight seal edges.
    [Show full text]
  • Beef Cheese Meat
    STORE & GARDEN CENTER OPEN DAILY 9am-7pm 951 S. Greenmount Rd., Belleville, IL 62220 • (618) 233-0513 • eckerts.com SIGN UP FOR EMAIL VISIT ECKERTS.COM/EVENTS UPDATES TO RECEIVE COUNTRY STORE FOR UPCOMING CLASSES & EVENTS DEALS & PROMOTIONS Beef and Cheese Meat Pie EVERY FRIDAY in February. GROUND Vist our Family Blog BEEF for other $2.99/lb Delicious Recipes. Limit 4 lbs per guest. 1 lb lean ground beef Preheat oven to 425 degrees. Thaw pie dough on counter for 20 minutes. 1 cup finely diced onion In a large non-stick skillet, add ground beef, onions and garlic. Cook over medium HUMBLE 3 cloves garlic, minced high heat, stirring occasionally for 8-10 minutes. Stir in Worcestershire and Dijon. PIE 2 Tbs. Worcestershire sauce Remove from heat and cool for 15 minutes. 2 tsp. Dijon mustard Stir in cheese. SHELLS If using humble pie crusts, place 1/3 cup 2 cups shredded cheddar cheese of filling on half of the crust. Brush egg on edges of crust. Fold half of crust over to 4 pk 8 Eckert’s humble pie crusts make a half circle and pinch closed with the tongs of a fork. Cut two small vent (6” rounds of pie dough) or $3.49 holes in the top of the crust. 2 ten-inch frozen pie shells Reg. 3.99 If using pie shells, cut crust into fourths. 2 eggs, beaten Place 1/3 cup filling on half the crust piece. Follow directions for sealing above. Place hand pies on a parchment-lined baking sheet. Bake for 20 minutes or until browned as desired.
    [Show full text]
  • Food Science & Nutrition Research
    Research Article ISSN 2641-4295 Food Science & Nutrition Research Recipe Development and Organoleptic Evaluation of Meat Pies Made from Plantain Composite Flour for Wealth Creation Diana Arubayi Ph.D* and Omolara Bosede Ogbonyomi M.Ed. *Correspondence: 1Delta State University, Faculty of Education, Department Prof. Diana Arubayi, Delta State University, Faculty of Education, Vocational Education, Home Economics Unit, Abraka, Nigeria. Department of Vocational Education, Home Economics Unit, Abraka, Nigeria. 2Delta State College of Education, School of Vocational Education, Department of Home Economics, Mosogar, Delta State, Nigeria. Received: 12 March 2019; Accepted: 05 April 2019 Citation: Diana Arubayi, Omolara Bosede Ogbonyomi. Recipe Development and Organoleptic Evaluation of Meat Pies Made from Plantain Composite Flour for Wealth Creation. Food Sci Nutr Res. 2019; 2(2): 1-7. ABSTRACT This study investigated the organoleptic / sensory evaluation of meat pies prepared from plantain / wheat flour composite. Five different blends of composite flours were formulated using plantain and wheat flour at the ratio of 10:90, 20:80, 30:70, 40:60, and 50:50. Meat pies samples were prepared from these five different blends and 100% wheat flour meat pie samples served as the control. The five blends of plantain / wheat composite and the control were coded (PWMP1, PWMP2, PWMP3, PWMP4, PWM5, and PWMP6 respectively) and subjected to organoleptic / sensory evaluation using the 9-point hedonic scale with 5 being the cut off mark using twenty - five semi-trained judges for preference assessment in terms of general appearance, colour, texture, flavour, taste, crispness, mouth feel and overall acceptability. Experimental research design was employed in this study.
    [Show full text]