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Beware of Hidden Salt in Food
BEWARE OF HIDDEN SALT IN FOOD The information explosion in the science of nutrition very often creates the impression that available information is contradictory. Consequently, it is no longer easy to distinguish between fact, misinformation and fiction. The Nutrition Information Centre of the University of Stellenbosch (NICUS) was established to act as a reliable and independent source of nutrition information. 75% of the salt that we eat is hidden in the food that we buy. Eat less processed and ready prepared food. Evidence has shown that regularly eating too much salt puts us at increased risk of developing high blood pressure. High blood pressure is the main cause of strokes and a major cause of heart attacks and heart failures, the most common causes of death and illness in the world. 31.8% of South Africans have high blood pressure. Food regulation is not enough to reduce South Africans’ salt intake. Educating the public is crucial to the success of salt intake reduction. This year’s theme for World Salt Awareness Week is “Look out for Hidden Salt”. Many people unfortunately don't realise they are eating too much salt. The World Health Organisation recommends that adults eat less than 5g of salt (one teaspoon) per day. However, a reduction of salt intake by just two grams a day will reduce your risk of cardiovascular events by 20%. Thanks to efforts by the food industry, governments and health organisations like World Action on Salt and Health (WASH), salt is well and truly on the health agenda across many countries worldwide. -
Cured Meat Products
CURED MEAT PRODUCTS Introduction Meat is a valuable nutritious food that if untreated will spoil within a few days. However, there are a number of preservation techniques that can be used at a small scale to extend its shelf life by several days, weeks or months. Some of these processing methods also alter the flavour and texture of meat, which can increase its value when these products are sold. This Technical Brief gives an overview of the types of cured meat products that are possible to produce at a small scale of operation. It does not include sausages, burgers, pâtés and other ground meat products. These are more difficult to produce at a small scale because of the higher costs of equipment and the specialist technical knowledge required, or because they pose a greater risk of causing food poisoning. Spoilage, food poisoning and preservation Meat can support the growth of both bacteria and contaminating insects and parasites. It is a low-acid food, and if meat is not properly processed or if it is contaminated after processing, bacteria can spoil it and make it unacceptable for sale. Dangerous bacteria can also grow on the meat and cause food poisoning. All types of meat processing therefore need careful control over the processing conditions and good hygiene precautions to make sure that products are both safe to eat and have the required shelf life. Processors must pay strict attention to hygiene and sanitation throughout the processing and distribution of meat products. These precautions are described below and also in Technical Brief: Hygiene and safety rules in food processing. -
A Practical Approach to the Nutritional Management of Chronic Kidney Disease Patients in Cape Town, South Africa Oluwatoyin I
Ameh et al. BMC Nephrology (2016) 17:68 DOI 10.1186/s12882-016-0297-4 CORRESPONDENCE Open Access A practical approach to the nutritional management of chronic kidney disease patients in Cape Town, South Africa Oluwatoyin I. Ameh1, Lynette Cilliers2 and Ikechi G. Okpechi3* Abstract Background: The multi-racial and multi-ethnic population of South Africa has significant variation in their nutritional habits with many black South Africans undergoing a nutritional transition to Western type diets. In this review, we describe our practical approaches to the dietary and nutritional management of chronic kidney disease (CKD) patients in Cape Town, South Africa. Discussion: Due to poverty and socio-economic constraints, significant challenges still exist with regard to achieving the nutritional needs and adequate dietary counselling of many CKD patients (pre-dialysis and dialysis) in South Africa. Inadequate workforce to meet the educational and counselling needs of patients, inability of many patients to effectively come to terms with changing body and metabolic needs due to ongoing kidney disease, issues of adherence to fluid and food restrictions as well as adherence to medications and in some cases the inability to obtain adequate daily food supplies make up some of these challenges. A multi-disciplinary approach (dietitians, nurses and nephrologists) of regularly reminding and educating patients on dietary (especially low protein diets) and nutritional needs is practiced. The South African Renal exchange list consisting of groups of food items with the same nutritional content has been developed as a practical tool to be used by dietitians to convert individualized nutritional prescriptions into meal plan to meet the nutritional needs of patients in South Africa. -
Death of Salmonella Serovars, Escherichia Coli
DEATH OF SALMONELLA SEROVARS, ESCHERICHIA COLI O157 : H7, STAPHYLOCOCCUS AUREUS AND LISTERIA MONOCYTOGENES DURING THE DRYING OF MEAT: A CASE STUDY USING BILTONG AND DROËWORS GREG M. BURNHAM1, DANA J. HANSON2, CHARLOTTE M. KOSHICK1 and STEVEN C. INGHAM1,3 1Department of Food Science University of Wisconsin-Madison Madison, WI 53706 2Department of Food Science North Carolina State University Box 7624, Raleigh, NC Accepted for Publication March 15, 2007 ABSTRACT Biltong and droëwors are ready-to-eat dried seasoned beef strips and sausages, respectively. Procedures to meet process lethality requirements for these products have not been validated. The fate of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus, and Listeria monocyto- genes was evaluated during the manufacture and vacuum-packaged storage (7 days at 20–22C) of three lots each of biltong and droëwors. Acid-adapted pathogens were used as inocula (ca. 7 log CFU per sample for each patho- gen). The biltong manufacturing process reduced pathogen levels from 1.2 to 3.8 log CFU (S. aureus and L. monocytogenes, respectively). Less lethality was achieved in making droëwors, probably because of the higher fat content. The manufacturing processes for biltong and droëwors achieved significant lethality. Combined with additional intervention steps and/or raw material testing, the processes would achieve mandated levels of pathogen destruction. PRACTICAL APPLICATIONS The results of our experimental trials can be applied to commercial dried meat products with water activity, MPR, pH and % water-phase salt at least as 3 Corresponding author. TEL: 608-265-4801; FAX: 608-262-6872; EMAIL: [email protected] Journal of Food Safety 28 (2008) 198–209. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
P19ia7lkcjedllcn861dn845j9.Pdf
1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe -
Meat Temperatures
Available 5.30pm – Late DINNER MENU Mulu Char will donate $1 from every steak to our charity – The Grace Centre Project Grace Centres, Bahir Dar, Ethiopia and Mulu Char endeavour to bring hope to the people who normally fall through the cracks. Thank you for helping us - help Grace * Indicates Gluten Free option or alternative available Please ensure you advise our waitstaff if you suffer from Gluten Intolerance Mulu’s beef is sourced from only premium breeders carefully reared and grazed on selected farms throughout Australia. MEAT TEMPERATURES Blue: Sealed, very red in the centre. Room temperature Rare: Red in the centre. Luke warm temperature Medium-rare: Pinkish-red in the centre. Warm temperature Medium: Pink in the centre. Hot temperature Medium-well: Very little pink in the centre. Hot temperature Well-done: No pink, brown in the centre. Hot temperature (there may be up to a 40 minute wait on well-done steaks) No split bills / GST included / 3% surcharge for Amex & Diners Patrons please note: If you have any allergies or are allergic to certain foods, please inform our wait staff Our Steak Knives have been specially imported for Mulu Char. Customers will be billed if knives are removed from the restaurant. MULU’S BEEF (exception Wagyu) is ALL NATURAL FREE RANGE sourced from an exceptionally clean environment and wilderness heritage area known for pollution free winds. Carefully selected & rated in the top 4 of 18 MSA grades Meat Standards Australia (MSA) is a quality program that monitors all sectors of the production chain to determine the impact each has on eating quality. -
Stryve Foods LLC Commands U.S. Biltong Production with Acquisition of Braaitime LLC
February 22, 2018 Stryve Foods LLC Commands U.S. Biltong Production With Acquisition of Braaitime LLC PLANO, Texas, Feb. 22, 2018 /PRNewswire/ -- Protein snacks start-up,S tryve Foods LLC announced today that it acquired Braaitime LLC. This acquisition along with the acquisition of Biltong USA made earlier in the year, makes Stryve Foods LLC the sole owner of all USDA approved biltong facilities in the United States. For over 12 years, Braaitime LLC has been producing South African style cured meats that are all natural, zero sugar, gluten-free, and made with the highest quality beef. They received their USDA certification in 2012 and are producing biltong in the USA as ready to eat shelf-stable product. Braaitime LLC has been the number one biltong and droëwors seller on Amazon for six years and voted best "jerky" in the USA by Esquire magazine in 2016. Warren Pala, Braaitime LLC Division President states, "I am delighted that our dream of bringing biltong to every home in America is on its way to becoming a reality, and look forward to being a part of the team that will make this happen." Stryve Foods acquisition of Braaitime LLC is an expression of the company's intent to expand biltong products into new markets in 2018. This combination of expertise and resources is the starting point for generating awareness of biltong product lines while taking action to expand production for mass distribution. Braaitime LLC will continue to operate under its brand as a subsidiary of Stryve Foods LLC. Warren Pala, Founder and Division President of Braaitime LLC will transition to Director of Manufacturing for Stryve Foods LLC, overseeing production in all of their biltong facilities. -
Exploring Food Loss and Waste Along the Biltong Value Chain in the Western Cape, South Africa
Exploring food loss and waste along the biltong value chain in the Western Cape, South Africa. by Carla Beyers Thesis presented in partial fulfilment of the requirements for the degree of Master of Science at Stellenbosch University Department of Agricultural Economics, Faculty of Agrisciences Supervisor: Dr. W.H. Hoffmann Co-supervisor: Prof. L.C. Hoffman March 2017 i Stellenbosch University https://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Date: March 2017 Copyright © 2017 Stellenbosch University All rights reserved i Stellenbosch University https://scholar.sun.ac.za ABSTRACT Despite South Africa being a biltong producing country, little research has been published on this popular commodity. Biltong is not only a popular food product in South Africa but also popular worldwide-wide. In South Africa, biltong sales constituted more than R2.5 billion (€143 million) in 2015. It will be important for the country’s biltong processors to capture the potential of new and emerging markets to sustain the biltong industry in the future and to grow domestic demand. In recent years, large-scale biltong processors have emerged. Due to the size of this segment it is important to understand the science behind producing at such a large scale (30 tonnes of dry products per month), but the science of producing large quantities of biltong is not well understood or documented, even though value chain analysis provides a methodological tool to do so. -
Effects of the Addition of Vinegar and Degree of Drying on the Physicochemical Properties of Traditional South African Biltong
EFFECTS OF THE ADDITION OF VINEGAR AND DEGREE OF DRYING ON THE PHYSICOCHEMICAL PROPERTIES OF TRADITIONAL SOUTH AFRICAN BILTONG Maxine Jones1, 2, Elodie Arnaud2, 3, 4, Pieter Gouws1 and Louwrens C. Hoffman2 1Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa 2Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa 3CIRAD, UMR QualiSud, F-34398, Montpellier, France 4CIRAD, UMR QualiSud, Matieland (Stellenbosch) 7602, South Africa The objective was to investigate the effect of the degree of drying and type of packaging used, to addition of vinegar and the degree of drying on the mention a few. physicochemical properties of biltong and Salt is essential when making biltong and is used subsequently the potential influence on shelf-life as the “curing” agent which preserves the meat. stability. Their effect on salt content, water activity Salting is an integral part in biltong production and and pH was studied. An approximate 50% and 65% final weight loss influences the effectiveness of the drying period. produced biltong with a water content of 50% and The salt causes changes in the muscle proteins, and 30% and water activity above 0.81 and below 0.78 changes in texture, weight and water holding respectively. The salt content of biltong differed (p = capacity [3] and can decrease the water activity to 0.042) between treatment combinations showing a minimise microbial growth [4]. Vinegar is also decrease in salt content when adding vinegar. The sometimes added with its main function being to addition of vinegar decreased (p < 0.0001) the pH of inhibit microbial growth and its secondary function the biltong. -
Safari Club Menu Feb 2021.Pdf
Chef - Elliot Dube & “The A Team” service extraordinaire TAke your tastebuds on STARRING Chef Elliot & the “A” team service extraordinaire THE LOVE AFFAIR OF A MAN & HIS GRILL A passion for South African braai and quality meat ~ meets the ultimate quest for impeccable service, happy , well fed explorers and an abundance of delectable booze and good times at our African inspired watering hole A 12% surcharge applies to ALL bills on Sundays and Public Holidays About our food Bill Payments Our meat is prepared in our own unique basting sauce. (dairy and gluten free) We can accomodate split bills for up to 20 people maximum. The basting is delicately seasoned , so the natural flavour of the meat shines through It is the guests responsibility to remember what they have ordered and consumed as the keeping it deliciously moist and tender. last person to pay will incur any outstanding items on the account. Mains are served with ONE side dish. Tables over 20 will be split by dividing the bill into a per head price. All mains with the exception of seafood also come with onion rings. Payment of your account must be made in full on the evening. Extra sides are $3.50 Steamed veg as a side~ $4.50 *Our Busy Kitchen Appreciates Your understanding that Steaks and Steak combo’s come a complimentary sauce ( mushroom, pepper, or cheese) during peak times we cannot accomodate menu changes STARTERS Cheesy Cob...........................................$10.00 Black Mushrooms...................................$18.50 Cob loaf stuffed with garlic butter, herbs, and lashings of melted cheese. Marinated in olive oil, garlic, lemon and sherry & served in a sizzling pot, just Crispy Caramelised Onions................$10.00 the smell alone will have you drooling! Hand cut and caramelised ~ seasoned with our own mix of spices and Sizzling Prawns......................................$19.50 deep fried til crispy......very moorish! Pan seared in garlic butter, lemon and black pepper, served in a sizzling pot Safari Wings..........................................$16.00 on a bed of seasoned rice. -
The Castle Café @ Glenskirlie
The Castle Café @ Glenskirlie Inventive British Food We are passionate about food and we aim to delight you with every dish we serve whether it is a roll and Ayrshire bacon or our smashed avocado on toast with chilli flakes. Our team of talented chefs work with local suppliers to bring you the best and freshest produce from Scotland. Breakfast & Brunch (9.30am until 11.45am during December) Breakfast Rolls 4.0 Avocado & Feta on Sourdough Toast 8.7 Bacon/Sausage/Black pudding/ Slow roast tomatoes / chilli flakes add a fried egg +1 add a poached egg +1 Eggs Royale 8.9 Eggs on Sourdough 4.5 Scrambled Eggs/Scottish smoked Salmon/Capers Poached/Scrambled/Fried Add bacon/Sausage/Avocado +2.5 Mushrooms on Toast 6.9 The full on Breakfast 9.9 Garlic/Onions/Cream/Parmesan Sausages/ Bacon / Eggs ‘how you like’/ Black pudding/ Add a Poached egg +1 Roasted tomatoes/ mushrooms Pancakes/French Toast with Bacon 8.9 Pancakes/French Toast with Banana 8.9 Maple syrup Butterscotch sauce/ Hazelnut crumble/ Greek Yoghurt Simply Pancakes/French Toast 5.5 Granola bowl 5.5 Add Maple Syrup +0.5 Greek Yoghurt/ Berry compote/ Heather honey/ Hazelnut crumble From Noon Christmas Lunch £24.99 for 3 courses & coffee Starters Mains Hot Soup Monkey Gland Steak Warm bread & Butter A battened fillet steak with our famous ‘monkey gland sauce’ Chicken Terrine Roast Turkey Chicken, pistachio & apricot terrine with spiced apple compote. Pan gravy and all the Christmas trimmings. Tartlet Fillet of Scottish Salmon Leek & feta tartlet with a roasted tomato and avocado salsa.