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Smoked Polish Kielbasa $7.25 Pepperoni (Hungarian) $11.80 Hungarian Smoked Kielbasa $11.80 European Sausage Kitchen Chorizo (Spanish, spicy) $11.80 Tee Wurst (fine) each $4.75 HHHHH Mettwurst (coarse) $10.70 (954) 422-5565 Zwiebel Mettwurst each $4.55 www.european-sausage.com House Salami $15.99 Hours: Tues. - Fri. 9:00 - 6:00, Sat. 9:00 - 5:00 124 N. Federal Hwy., Deerfield Beach, FL 33441 Westfalfinger (Pepper Sausage) $11.80 We’ve moved - Check out our new location! No Name Cheesesticks (Kaesekrainer) $11.80 Pork Bulk $4.99 Andouille Cajun Style $9.20 Bratwurst $6.99 Campagne (Country Pate) $14.55 Beerbratwurst (German Beer) $6.99 Rabbit Pate with Tarragon $14.55 Breakfast Sausage $6.99 Mousse de Canard Truffle $15.55 Polish (Garlic) Sausage $7.15 (Duck Liver Mousse with Truffle) Hungarian Sausage $7.15 Onion Schmalz $5.25 Italian Sausage Head Cheese (Plain) $9.40 Hot / Mild w/Fennel $7.15 Head Cheese with Vinegar $9.40 Mild: Wine+Chs. Hot:Wine,Jalapeno+Chs. $7.15 Veal Loaf (Leberkaese) $6.99 Apples Sausage $7.15 Westfalian (Westfaelischer Schinken) $17.15 Merguez (Spicy Lamb Sausage) $9.15 Schwarzwaelder Schinken $17.15 Chicken or Turkey Sausage $8.65 Black Forest Ham $12.25 Cajun Style Sausage $6.99 Smoked Ham (Jambon a L’os) $12.25 Weisswurst (Veal, Pork) $7.25 Smoked Turkey Breast $12.25 Nurnberger Bratwurst $7.25 Smoked Butts Whole $7.35 Octoberfest Bratwurst $7.25 Smoked Pork Chops (Kassler) $8.35 Boudin Liegeois (Veal) $7.45 Smoked Hock $3.99 Swedish Potato Sausage $5.75 Smoked Bacon $6.80 Knackwurst $7.25 Double Smoked Bacon $7.20 Wiener - Frankfurter $7.25 Gravelachs $19.99 Chicken - Frankfurter $7.25 Smoked Salmon $19.99 Ring Bologne $7.25 Home Made Sauerkraut $6.25 Bloodwurst (French) $8.35 German Potato Salad $4.50 Bloodwurst with Tongue $9.40 Fleischsalat $7.25 Kiska with Barley $5.55 (Bologne Salad with Lite Mayo Dressing) Hurka with Rice $5.55 Stuffed Cabbage $4.50 Coarse Liverwurst with Onions $9.40 Stuffed Peppers $4.50 Schwarzwurst $9.40 Chicken Pie each $6.99 Liverwurst fresh $9.95 Rouladen German Style each $4.15 Liverwurst smoked $9.95 Sauerbraten $4.50 Smoked Spicy Garlic Bratwurst $7.25 Meatloaf with Gravy $4.50 Smoked & Cooked Bratwurst $7.25 Pork Pot Roast $4.50 Bratwurst Smoked & Dried $11.80 Maultaschen (German Ravioli) $7.49 Schinkenwurst $9.40 Perogies Jagdwurst $9.40 Potato Cheese & Onion $8.65 Gelbwurst $9.40 Sauerkraut & Mushrooms $9.99 Gelbwurst with Parsley $9.40 Bread Pudding $6.40 German Paprika Bologne $9.40 Brownies $7.95 Ham Bologne $9.40 German Bologne $9.40 All Prices Per Pound Except Where Indicated. Chicken & Turkey Bologne $9.40 More Items Available - Please Ask Us Choice of German Bread and Imported European Products All Items are Prepared on Premises. Always Natural! Always Fresh! Bringing the best taste of the old country to South Florida!.

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Appetizers Bowls
M E D I T E R R A N E A N I N S P I R E D Order Online: At Finn Hall: oddballeats.com 712 Main St. 281-205-0911 Houston, TX 77002 APPETIZERS $9/$6 Hummus and Pita Chips small: $5 | large: $9 Lamb Chorizo Fries $10 house-made hummus topped with sumac and extra virgin merguez-spiced lamb sausage on crispy fries with creamy olive oil, served with sumac pita chips garlic sauce, feta cheese, green onion, cilantro $9/$6 Falafel Balls half dozen $8 | dozen $15 falafel balls with an assortment of house-made sauces for dipping SALADS - $10 BOWLS - $13 Add chicken or falafel ( ) for $4 Choose chicken or falafel ( ) for your bowl Seasonal Salad Rice Bowl greens, seasonal vegetables, toasted almond, yellow cumin rice, garlic sauce, green chili-herb herb vinaigrette sauce, pickled red onion, almond, parsley *see counter for current description $9/$6 Hummus Bowl Fattoush Salad hummus, fresh veggies, Oddball pickles, tahina or greens, cucumber, tomato, parsley, green onion, garlic sauce, sumac pita chips $9/$6 feta cheese, sumac pita chips, herb vinaigrette **remove chips to make gf Sampler Bowl SANDWICHES - $10 your choice of 3 sides served with tahina or garlic Add a side for $3 (see counter for current sides) sauce, Oddball pickles, sumac pita chips Falafel **remove chips to make gf falafel balls, tahina sauce, cucumber, tomato, Oddball pickles wrapped in pita and served with sumac pita chips SIDES DRINKS 1/$4 | 2/$7 | 3/$10 Fresh Mint Limeade $3.50 Chicken Shawarma **see counter for current sides spiced chicken, garlic sauce, parsley, Pat Greer's Kombucha $4.50 cucumber, tomato wrapped in pita and served with sumac pita chips WEEKEND BRUNCH *served Saturday and Sunday 9 a.m.
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Meat and Muscle Biology™ Introduction
Published June 7, 2018 Meat and Muscle Biology™ Meat Science Lexicon* Dennis L. Seman1, Dustin D. Boler2, C. Chad Carr3, Michael E. Dikeman4, Casey M. Owens5, Jimmy T. Keeton6, T. Dean Pringle7, Jeffrey J. Sindelar1, Dale R. Woerner8, Amilton S. de Mello9 and Thomas H. Powell10 1University of Wisconsin, Madison, WI 53706, USA 2University of Illinois, Urbana, IL 61801, USA 3University of Florida, Gainesville, FL 32611, USA 4Kansas State University, Manhattan, KS 66506, USA 5University of Arkansas, Fayetteville, AR 72701, USA 6Texas A&M University, College Station, TX 77843, USA 7University of Georgia, Athens, GA 30602, USA 8Colorado State University, Fort Collins, CO 80523, USA 9University of Nevada, Reno, NV, 89557, USA 10American Meat Science Association, Champaign, IL 61820, USA *Inquiries should be sent to: [email protected] Abstract: The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexi- con for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. Two primary catego- ries of terms were considered. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat. The second regarding terms describing the processing of meat. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes.
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EPIC SMOKED MEAT SMOKEY SHARERS Salads SNACKS
EPIC SMOKED MEAT BURGERS some of our meats are served in ¼ and ½ lb all our patties are handmade with premium servings. Some ½ pounds are bigger than beef brisket from simon howie butchers of others. it all depends on how nice you are perth to the chef… our burgers & dogs are all available LEXINGTON PULLED PORK £3.50/£7 gluten free BEEF BRISKET, TEXAS STYLE £4/£8 (except dishes including seitan) ST LOUIS RIBS £7 PATRIOT £8 brioche bun, beef brisket patty, smoked BURNT ENDS £4 bacon, cheddar, pickles, onion, baby gem & bbq sauce HALF CHICKEN £9 JACKPOT £9 WHOLE CHICKEN £16 brioche bun, beef brisket patty, chorizo, brewdog.com @brewdog black pudding, blue cheese, bbq sauce TOMAHAWK* (FOR 2) £40 * pre-order CHIPOTLE CHORIZO u u £9 brioche bun, beef brisket patty, chorizo, SMOKEY SHARERS padron peppers & chipotle mayo served with your choice of two sides BUFFALO CHICKEN u £8 TRINITY SAMPLER £17.50 brioche bun, southern fried chicken, hot ¼ pulled pork, ¼ brisket & ribs sauce & honey glaze, gorgonzola sauce & baby gem THIS LITTLE PIGGY ATE SMOKED BRISKET £12.50 CLUCK NORRIS £8.50 ¼ pulled pork & ¼ brisket brioche bun, southern fried chicken, avocado, red onion, cajun mayo & coriander Salads CLUCKY THIS TIME (v, vegan avail.) £8 ‘NDUJA CALABRESE £8 brioche bun, southern fried seitan, fresh leaf, nduja calabrese, avocado, red onion, cajun mayo & coriander roasted tomato & garlic, feta & balsamic HAIL SEITAN (vegan) £8 SUPERFOOD SALAD £8 vegan bun, bbq seitan steak, crispy kale, (v, vegan available) sun kissed tomato chutney, hummus quinoa, sweet potato, mixed grains, pumpkin seeds, feta & balsamic ADD FRIES TO ANY BURGER £1.50 ADD SWEET POTATO FRIES £2 SNACKS & BITES.
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New Insights Into the High-Pressure Processing of Meat and Meat Products H
New Insights into the High-Pressure Processing of Meat and Meat Products H. Simonin, F. Duranton, and M. de Lamballerie Abstract: For years, high-pressure processing has been viewed as useful for pasteurizing food while maintaining the quality of fresh food. However, even at moderate pressure, this process is not without effects on food, especially on meat products. These effects are especially important because pressure greater than 400 MPa is generally necessary to achieve efficient microbial inactivation. In this review, recent advances in the understanding of the impacts of high pressure on the overall quality of raw and processed meat are discussed. Many factors, including meat product formulation and processing parameters, can influence the efficiency of high pressure in pasteurizing meat products. It appears that new strategies are applied either (i) to improve the microbial inactivation that results from high pressure while minimizing the adverse effects of high pressure on meat quality or (ii) to take advantage of changes in meat attributes under high pressure. Most of the time, multiple preservation factors or techniques are combined to produce safe, stable, and high-quality food products. Among the new applications of high-pressure techniques for meat and meat-derivative products are their use in combination with temperature manipulation to texturize and pasteurize new meat products simultaneously. Introduction equipment design has improved access to high-pressure devices. High-pressure processing is a technology by which a product Safe, readily cleanable, automated, and mass-produced equipment is statically treated at or above 100 MPa by means of a liquid made of stainless steel is currently available (Tonello 2008).
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Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R
The original documents are located in Box 13, folder “4/4-5/76 - Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R. Ford Presidential Library. Copyright Notice The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted material. Betty Ford donated to the United States of America her copyrights in all of her unpublished writings in National Archives collections. Works prepared by U.S. Government employees as part of their official duties are in the public domain. The copyrights to materials written by other individuals or organizations are presumed to remain with them. If you think any of the information displayed in the PDF is subject to a valid copyright claim, please contact the Gerald R. Ford Presidential Library. THE WHITE HOUSE WASHINGTON April 2, 1976 MEMORANDUM FOR: MRS. FORD VIA: RED CAVANEY FROM: PETER SORUM SUBJECT: YOUR VISIT TO WISCONSIN Sunday & Monday, April 4-5, 1976 Attached at TAB A is the Proposed Schedule for the subject event. APPROVE DISAPPROVE BACKGROUND Your trip to Wisconsin is essentially a campaign tour which begins with an airport greeting from the Grand Rapids Friends of the First Family. At the Edgewater Hotel, you will present plaques to Madison area participants in the 1976 Winter Olympics at ceremonies sponsored by the Greater Madison Chamber of Commerce and attend a brief, private reception for Wisconsin PFC Leadership. On Monday you will fly to Milwaukee to visit Marquette University Campus and see a Chapel built in the 15th Century that was moved, brick by brick from France to the Campus.
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NEW Brooklyn Cured Sausages
BROOKLYN CURED IS MEAT YOU CAN TRUST. We’ve cultivated relationships with farmers over the years to source the finest cuts of antibiotic-free and pasture-raised meats to make our line of premium charcuterie. The recipes for our salumi, deli meats, and sausages are inspired by the cultural diversity and culinary history of Brooklyn neighborhoods that have attracted hard-working people from all over the world. REG. BRAND NO ANTIBIOTICS NO NITRATES PASTURE RAISED ON FAMILY FARMS WWW.BROOKLYNCURED.COM | FOR PRODUCT INQUIRIES, CONTACT [email protected], 917-282-2221 FULLY COOKED SAUSAGES 90-DAY SHELF LIFE 8-PACK CASES REG. BRAND CHICKEN AND DUCK SAUSAGES CHICKEN APPLE SAUSAGE (BC8300) Unit Size: 12 oz. (4 links) Tart apples, toasted fennel seed, white wine, and a hint of cinnamon make this sausage stand out. 0 95225 84928 2 CHICKEN CHORIZO (BC8301) Unit Size: 12 oz. (4 links) Seasoned with smoked paprika, cayenne, and red wine, it’s 0 95225 84927 5 perfect in scrambled eggs, tacos or rice dishes. CHICKEN GARLIC SAUSAGE (BC8303) Unit Size: 12 oz. (4 links) 0 95225 84926 8 This juicy but lean sausage is made with chicken thighs, roasted garlic, white wine, and a hint of rosemary. It tastes like the best whole roasted chicken you’ve ever had! DUCK FENNEL SAUSAGE (BC8312) 0 95225 84930 5 Unit Size: 12 oz. (4 links) This is a four-star sausage worthy of a special occasion, but PORK SAUSAGES it also fits in at a backyard cookout. It’s seasoned with toasted fennel seed, garlic and port wine.
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Aaron K. Purveyors Product List
AARON K. PURVEYORS Fine Foods 6420 Main Street, Stouffville, Ontario L4A 1G3 ● 416-722-9606 www.aaronkpurveyors.com ● email: [email protected] Est. 1980 Specializing in All Natural Fine Foods from Ontario’s Mennonite Community Est. 1980 PRODUCT LIST Additive Free Natural Fed Beef & Pork Fresh Free-Range Poultry X-tra-Lean Mennonite Side Bacon Tender Roasting Chicken Peameal Bacon Boneless Skinless Chicken Breasts Lean Back Bacon - Cooked and Smoked Chicken Breasts Bone-In X-tra-Lean Mennonite Side Bacon Chicken Legs & Thighs (no back) Prime Rib Steaks Fresh Free-Range Grain-Fed Turkeys Prime Rib Roasts X-tra-Lean Ground Turkey Eye of the Round Roast X-tra-Lean Ground Chicken Sirloin Tip Beef Roast Grain-Fed Chicken Wings Beef Brisket Free-Range Grain-Fed Eggs Aged Porter-House Steak (Aged 28 days) Boneless Turkey Breast Aged N.Y. Strip Loin (Aged 28 days) Beef Tenderloin (Aged 28 days) Deli Products X-tra-Lean & Lean Ground Beef Deli Roast Beef X-tra-Lean Stewing Beef Deli Corned Beef Centre Cut Pork Chops Deli Peppercorn Salami Kassler - Smoked Pork Chops Dutch Loaf BBQ Back Ribs (No Tails) Gypsy Salami Head Cheese: Plain, with Paprika & Thuringer Award-Winning Sausages Blood Pudding Oktoberfest Sausage Hausmacher Liverwurst Award-Winning Manitoba Mennonite Sausage T-Sausage & Swibelwurst Kranska Smokers Grobermetwurst - Authentic German Delicacy Pure Veal Weisswurst Sausage Mennonite Summer Sausage Foot Long Beef Wieners Beerwurst with Mustard Seed Fresh Ontario Lamb Sausage Lachshinken Hungarian Smoked Sausage (Hot or Mild)
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Hot Dog Ambassador.Odt
Gary Seiffer Bon Vivant, Connoisseur of fine chacuterie and raconteur of the Tube Steak Experiences. [email protected] 203-452-1849 Dear highly impartial judges who apparently cannot be bought, I wish to be appointed as a new Ambassador for the noble and delicious DAWG! Yes! The ultimate food “The Hot Dog” aka “The Frankfurter” aka “The wiener” aka “The Coney Island” and a personal favorite, “The Tube Steak” As your newest Ambassador, I promise to do all in my power to expand the respect and dignity so richly deserved by this tasty versatile and elegant food staple. Be it all beef, pork, poultry, veal or a blend thereof, this food so easily acquired and enjoyed in a world of diversity. Why you can even find Hot Dogs made from fish, seafood and if I dare say, all vegetable. Better I dare not. In a supermarket or deli, butcher shop or ready to eat on a street corner in NY, the hot dog is an available item. As one who has traveled the world seeking the finest Steak of Tube, sampling the best from Japan, Germany (The rumored Best of the Wurst.), northern and southern Europe, French Merguez, and across the Americas, I can honestly say I have tried most all the world has offered. I turned down none. (Except the tofu Dog. I turned that down.) A versatile item to prepare, boiled, grilled, roasted, baked or even cold. Yes, as a Corn Dog on a stick, or Tempura fried, wrapped in pastry or as they do in NJ Deep fried with nuttin’ as is, served on a bun, a hot dog is an emulsion of ecstasy.
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C H a R C U T E R I E
C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S B R U N C H (Available Saturday & Sunday 11:30am – 3pm) JAMÓN SERRANO WHIPPED SHEEP‘S CHEESE 8.50 Segovia Honey, Pimentón YOGURT & GRANOLA 8.50 Dry-cured Spanish ham Pepita Granola, Berries, Honey COPPA BURRATA 8.50 Italy Squash, Zucchini OLIVE OIL PANCAKES 6.50 Cured, aged pork shoulder Maple Syrup EGGPLANT CAPONATA 5.00 CHORIZO PICANTE United States Sweet Peppers, Basil SHRIMP & GRITS 10.50 Dry-cured pork sausage, smoky Roasted Pepper, Shallots MEDITERRANEAN HUMMUS 7.50 SORIA Pita Bread, Salsa Verde SLAB OF BACON 8.00 Spain Smoky style chorizo Honey, Oregano CHILLED GREAN BEANS 7.00 Honey-Basil Vinaigrette, Pickled Onions FUET JAMON SERRANO BENEDICT 7.50 Cataluña Pan Con Tomate, Pimentón Hollandaise Mild, dry-cured pork sausage SPINACH AND CHICKPEAS 8.00 Garlic, Lemon, Cumin 6-MONTH MANCHEGO La Mancha GRILLED ASPARAGUS 8.50 Firm, cured sheep’s milk, sharp & Spiced Harissa Piquillo S A L A D S piquant IBORES FRIED SNAP PEAS 7.00 ENSALADA MIXTA 8.00 Extremadura Aleppo, Lemon Olives, Onions, Tomatoes, Little Gem Raw goat’s milk, Pimentón rubbed, fruity and nutty POTATO TORTILLA 6.00 ARUGULA SALAD 7.00 FRESH MAHÓN Chive Sour Cream Apples, Valdeón, Walnuts Minorca Raw cow’s milk aged 4 months, BLISTERED SHISHITOS 8.00 CUCUMBER SALAD 7.00 salty & nutty Lime, Sea Salt Herbed Yogurt, Watermelon Radish, Red Onions SAN SIMON CHAMPIÑONES A LA PLANCHA 8.50 Galicia Smoked cow’s milk cheese, creamy Garlic, Scallions & buttery PATATAS BRAVAS 7.50 L A R G E P L A T E S DRUNKEN
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Oktoberfest-2018-Menu.Pdf
APPETIZERS & SOUPS LIVER DUMPLING OR GOULASH SOUP CUP 5 BOWL 7 JAUSEN PLATTE 18 (Serves 2) POTATO PANCAKES 8 Assortment of cured meats, farmer style cheeses Four of our famous homemade potato and imported pates accompanied by gherkins potato pancakes, served with and baguette toasts with applesauce and sour cream HACKEPETER 13 OKTOBERFEST PRETZEL 8 Freshly ground top sirloin with onions, capers, Served with a Stella Artois gouda cheese mustard, paprika and egg yolk served with rye bread dip and sweet and spicy honey mustard SAUSAGE SAMPLER 11 Bratwurst, thüringer, and cheese knackwurst sausages served with german mustards and a side of sauerkraut and pickled red cabbage ENTREES All entrees come with soup of the day Substitute soup of the day for house salad +$2, Goulash Soup or Liver Dumpling Soup +$3 EDELWEISS PLATTER 25 A sampler platter for all tastes! Includes Rinsrouladen, Pork Schnitzel, Kassler, Bratwurst and Roast Pork Loin served with German fries, red cabbage, sauerkraut and spatzle BAYERISCHER SCHWEINSHAXE (allow 25-30min) 27 Our famous three pound pork shank baked to crispy perfection and served atop our bock beer sauce; choice of three sides SCHNITZEL SAMPLER 21 A sampling of our rahm, jaeger and gyspy schnitzels; choice of two sides BAVARIAN BEER ROASTED PORK 21 Tender, juicy pork perfectly roasted in a Bavarian beer sauce with crispy top; choice of two sides PORK GOULASH 19 Tender pork in a paprika sauce; choice of two sides BEEF STROGANOFF 22 Tender beef served over pappardelle noodles in a rich sherry cream gravy with
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C H a R C U T E R I E & C H E E
C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S B R U N C H (Available Saturday & Sunday 11:30am – 3pm) JAMÓN SERRANO Segovia WHIPPED SHEEP‘S CHEESE 8.50 SHRIMP & GRITS 10.50 Dry-cured Spanish ham Honey, Pimentón Piquillo Pepper, Shallots COPPA SPINACH AND CHICKPEAS 8.00 OLIVE OIL PANCAKES 6.50 Italy Garlic, Lemon, Cumin Maple Syrup Cured, aged pork shoulder CHORIZO PICANTE GRILLED ACORN SQUASH 7.50 SLAB OF BACON 8.00 United States Smoked Maple Glaze Honey, Oregano Dry-cured pork sausage, smoky EGGPLANT CAPONATA 5.00 JAMON SERRANO BENEDICT 7.50 SORIA Sweet Peppers, Basil Pan Con Tomate, Pimentón Hollandaise Spain Smoky style chorizo BLISTERED SHISHITOS 8.00 BROCCOLINI BENEDICT 6.50 FUET Lime, Sea Salt Pimentón Hollandaise Cataluña Mild, dry-cured pork sausage GRILLED BROCCOLINI 8.50 HUEVOS ESTRELLADOS 8.00 Garlic, Chili, Lemon 6-MONTH MANCHEGO Mangalica, Sunny Side Up Egg La Mancha ROASTED CAULIFLOWER 8.50 Firm, cured sheep’s milk, sharp & piquant Truffle, Ricotta S A L A D S CAÑA DE OVEJA CHAMPIÑONES A LA PLANCHA 8.50 Murcia Garlic, Scallions Soft-ripened sheep’s milk, tangy ENSALADA MIXTA 8.00 Olives, Onions, Tomatoes, Little Gem FRESH MAHÓN BRUSSEL SPROUTS 8.00 Minorca Pimentón, Sherry Gastrique BEETS 7.00 Raw cow’s milk aged 4 months, Sheep’s Cheese, Spiced Almonds salty & nutty PATATAS BRAVAS 7.50 Salsa Brava, Garlic Aioli SAN SIMON ARUGULA SALAD 7.00 Galicia Cranberries, Apples, Valdeón, Walnuts POTATO TORTILLA Smoked cow’s milk cheese, creamy 6.00 Chive Sour Cream & buttery DRUNKEN GOAT MUSSELS 11.00
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Inhaltsverzeichnis
Inhaltsverzeichnis Die Herstellung von Gewürze 118 N aturgewürze 118 Fleisch- und Kochsalz 123 Nitritpökelsalz 124 Wurstwaren Salpeter 124 Nitrosamine in Lebensmitteln 124 Lebensmittelrecht Mischgewürze 125 Lebensmittelgesetz 38 Extraktgewürze 126 Fleisch-Verordnung 39 Naturdärme 126 Anlage 1 zurFl.-VO 43 Rinderdärme 127 Anlage 2 zur Fl.-VO 49 Schweine-und Schafsdärme 127 Anlage 3 zur Fl.-VO 51 Schweinemagen als Kombinationsmöglichkeiten Wursthülle 127 der wichtigsten Zusatzstoffe 54 Schweineblasen 128 Nitritverordnung 54 Pferdedärme 128 Leitsätze für Fleisch und Kunstdärme 128 Fleischerzeugnisse 56 Kennzeichnung von verpackten Technologie 129 Lebensmitteln 108 Räuchern 132 Herkunftsbezeichnung Räuchermaterialien 133 Diätwurstwaren Kaltrauch 133 Fettarme W urstwaren Heißrauch 134 Lebensmittelrecht ^ Katenrauch 135 Gewürzgeschmack JJQ Räucheranlagen 135 Salzgeschmack Bindevermögen 111 Fremdwasserzusatz 111 Haltbarmachung 111 Fettarme Wurst in Dosen 111 Sterile Kunstdärme Produktionsverlust 112 Fleischwaren 137 Farbbildung und Farbhaltung 112 Rohstoffe 137 Rezepte ^ Pökelstoffe 138 Verkaufsstrategie Fettarme Rohwurst 113 Rohe Schinkenarten 138 Fettarme Brühwurst 114 Knochenschinken 138 Hochsalzung 114 Gekochte Schinkenarten 139 Entsalzung 114 Technologie zur Herstellung Rohstoffe 116 von Pökel-und Räucherwaren 139 Fleischauswahl 116 Pökeln 139 PSE- und DFD-Fleisch 117 Pökelräume 140 11 http://d-nb.info/881270733 Pökelgeräte 140 1014 Kochschinken 155 Pökelverfahren 141 1015 Kochschulter 155 Trockenpökelung 142 1016 Pökelbrust 156 Pökeln
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