USDA Table of Cooking Yields for Meat and Poultry
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Meat, Fish and Dairy Products and the Risk of Cancer: a Summary Matrix 7 2
Meat, fish and dairy products and the risk of cancer 2018 Contents World Cancer Research Fund Network 3 Executive summary 5 1. Meat, fish and dairy products and the risk of cancer: a summary matrix 7 2. Summary of Panel judgements 9 3. Definitions and patterns 11 3.1 Red meat 11 3.2 Processed meat 12 3.3 Foods containing haem iron 13 3.4 Fish 13 3.5 Cantonese-style salted fish 13 3.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 14 3.7 Dairy products 14 3.8 Diets high in calcium 15 4. Interpretation of the evidence 16 4.1 General 16 4.2 Specific 16 5. Evidence and judgements 27 5.1 Red meat 27 5.2 Processed meat 31 5.3 Foods containing haem iron 35 5.4 Fish 36 5.5 Cantonese-style salted fish 37 5.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 40 5.7 Dairy products 41 5.8 Diets high in calcium 51 5.9 Other 52 6. Comparison with the 2007 Second Expert Report 52 Acknowledgements 53 Abbreviations 57 Glossary 58 References 65 Appendix 1: Criteria for grading evidence for cancer prevention 71 Appendix 2: Mechanisms 74 Our Cancer Prevention Recommendations 79 2 Meat, fish and dairy products and the risk of cancer 2018 WORLD CANCER RESEARCH FUND NETWORK Our Vision We want to live in a world where no one develops a preventable cancer. Our Mission We champion the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed choices to reduce their cancer risk. -
MF3476 Alternative Protein Sources
Alternative Protein Sources This fact sheet is intended to provide some What are plant-based proteins? information about novel protein sources to help inform Plant-based proteins are made from soy, peas, consumers about these products. wheat, or other plant proteins and mixed with other What is meat? ingredients, such as oils. They are also called “meat analogues,” “veggie burgers,” or may be known by Meat is currently federally defined as the part their product name brand (such as Gardenburger®). of the beef or pork animal that is skeletal or found Recent product developments have allowed these in various other animal parts. Animals are raised on products to reportedly “bleed” like meat: The farms, slaughtered, and cut or further processed in Impossible™ burger brand products use genetically ® regulated facilities to provide meat. modified soy leghemoglobin, and Beyond Meat How are these products regulated? brand products use beet juice. Binding agents such as methylcellulose may also be added. Most companies’ Meat is regulated by the US Department of specific production methods are considered trade Agriculture (USDA). Animal slaughter requires daily secrets. inspection by USDA, and meat processing requires USDA inspection during every shift, including food How are these products regulated? safety checks and pathogen and residue testing. Meat Plant-based protein products are currently processors are required to have extensive food safety regulated by the US Food and Drug Administration plans and processes in place to control pathogens that (FDA). Daily federal inspection is not required for can cause food-borne illness. these products. Food processors are required to have What are the food safety considerations? risk-based preventive food safety systems in place. -
HOW to CUT MEAT Products
HOW TO CUT MEAT PRODUCTS ® The Global Leader in Food Cutting Technology URSCHEL LABORATORIES, INC. 1 DICING Extruded Pet Food 3 1/4 x 1/4 x 1/2" (6.4 x 6.4 x 12.7 mm) OVERVIEW 2 Dices Ham 1. Impeller Paddles 1 1/8" (3.2 mm) 2. Slicing Knife Dice 3. Circular Knives 4 A 4. Crosscut Knives NEW! NEW! AFFINITY® B DIVERSACUT DICER 2110A™ DICER The new Affinity Dicer is the largest dicer Urschel manufactures and specializes in the The largest machine in the DiversaCut line, cutting of difficult-to-cut meat products such as soft meats, cold temperature applications, SPECIFICATIONS the ¥DiversaCut 2110A™ Dicer produces dices, or meats with high fat content. The machine accepts a large infeed product size of up to Specifications strips, slices, and shreds at high production 10" (254 mm) in largest single product dimension. All transitional components work with the AFFINITY [ A ] capacities. With a maximum infeed of 10" (254 mm) 64.92" (1649 mm) cutting elements to maintain positive advancement of the product throughout the cutting Length: Length: 64.07" (1627 mm) in any dimension, the machine offers cost-savings Width: 62.52" (1588 mm) process - this is critical in difficult-to-cut applications. The rotating feed drum and feed roll are Width: *63.62" (1616 mm) by eliminating the need to pre-cut product. This new Height: 69.46" (1764 mm) especially key in maintaining consistent, positive feeding into the dicing elements. Driven Height: 68.44" (1738 mm) dicer promotes more precise cut tolerances with slice Net Weight: 2800 lb Net Weight: 1500 lb (680 kg) adjustment and lockdown features. -
Environmental Health Criteria 124 Lindane
Environmental Health Criteria 124 Lindane Please note that the layout and pagination of this web version are not identical with the printed version. Lindane (EHC 124, 1991) INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY ENVIRONMENTAL HEALTH CRITERIA 124 LINDANE This report contains the collective views of an international group of experts and does not necessarily represent the decisions or the stated policy of the United Nations Environment Programme, the International Labour Organisation, or the World Health Organization. Published under the joint sponsorship of the United Nations Environment Programme, the International Labour Organisation, and the World Health Organization First draft prepared by Dr M. Herbst, International Centre for the Study of Lindane, Lyon, France and Dr G.J. Van Esch, Bilthoven, The Netherlands World Health Orgnization Geneva, 1991 The International Programme on Chemical Safety (IPCS) is a joint venture of the United Nations Environment Programme, the International Labour Organisation, and the World Health Organization. The main objective of the IPCS is to carry out and disseminate evaluations of the effects of chemicals on human health and the quality of the environment. Supporting activities include the development of epidemiological, experimental laboratory, and risk-assessment methods that could produce internationally comparable results, and the development of manpower in the field of toxicology. Other activities carried out by the IPCS include the development of know-how for coping with chemical accidents, -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Grill & Broil Recipe Guide
GRILL & BROIL RECIPE GUIDE ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Salmon Burger Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 (4oz. patties) Ingredients: 1 green onion, thinly sliced ¼ cup mayonnaise ½ cup panko bread crumbs 2-3 tsp. Sriracha sauce 1 Tbsp. diced red bell pepper 2 (5 oz.) salmon fillets, cut in 1 Tbsp. coarse grain Dijon mustard 1-inch pieces ½ tsp. cayenne pepper Optional toppings: basil sprouts, 1 tsp. salt 1 avocado (sliced), shredded 2 Tbsp. plain yogurt red cabbage 1 egg white Directions: 1. Combine mayonnaise and Sriracha sauce in small bowl. Set aside. 2. Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick. 3. Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F. 4. Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F). 5. Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired. ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Greek Omelet for Two Prep Time: 5 minutes Cook Time: 5 minutes Servings: 2 (1/2 omelet each) Ingredients: 2 Tbsp. pesto sauce 2 Tbsp. milk ¼ cup diced tomatoes 1 tsp. cooking oil ¼ cup crumbled feta cheese 1 clove garlic, minced 2 eggs, beaten Directions: 1. Mix eggs and milk in small bowl, set aside. 2. Attach griddle plate to Grill & Broil and preheat on LOW broil to 350°F. -
Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
Taco Crescent Ring
Lexi Martin Intermediate Ground Meat Armstrong County Taco Crescent Ring Ingredients • lib ground beef • 1 package (1 oz) Old El PasorM taco seasoning mix/Homemade mix • 1 cup shredded Cheddar cheese (4 oz) /Dairy Free • 2 cans (8 oz each) PillsburyrM refrigerated crescent dinner rolls • Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired Directions • Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco season ing mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese. • Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun. • Spoon beef mixture on the half of each triangle closest to center of ring. • Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). • Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Kinlea Ford Intermediate Ground Meat Carson County MAMAW'S CASSEROLE Ingredients: • lib. cooked ground beef • 1 can Ranch Style beans • 1 can Rotel • 1 can cream of chicken soup • 2 cups of grated colby jack cheese • Corn tortillas • Spices to taste (chili powder, salt, pepper, garlic powder, ect.) Directions: 1. -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
Championship Spareribs with Sweet Apple Barbecue Sauce
CHAMPIONSHIP SPARERIBS WITH SWEET APPLE BARBECUE SAUCE IDEAL GRILL: SMOKE INTENSITY: strong PREP TIME: 45 minutes COOKING TIME: 4¾ to 6 hours SPECIAL EQUIPMENT: small spray bottle SERVES: 8 A great rack of ribs should have a layer of bark, that is, a dark brown and well-seasoned crust. Before you wrap the ribs in foil, make sure the bark is dark. RUB 3 tablespoons kosher salt 1 Prepare the smoker for indirect cooking with very low heat (225° to 250°F). 2 tablespoons pure ancho chile powder 2 tablespoons packed light brown sugar 2 In a medium bowl mix the rub ingredients. Put the spareribs, meaty side up, on a cutting 2 tablespoons granulated garlic board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the 1 tablespoon ground cumin base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached 2 teaspoons ground black pepper in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. Using a dull dinner knife, slide the tip under the membrane covering the back of 4 racks St. Louis-style spareribs, each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with each 2½ to 3½ pounds a paper towel and pull it off. Season the spareribs all over with the rub, putting more of the rub on the meaty sides than on the bone sides. ¾ cup apple juice ¼ cup cider vinegar 3 In a small spray bottle combine ¾ cup apple juice and ¼ cup cider vinegar. -
Garland Induction Instinct
Project ______________________________________ Item _________________________________________ Quantity ____________________________________ CSI Section 11400 Approved ___________________________________ Garland Induction Date _________________________________________ INSTINCT SERIES - COUNTERTOP GRIDDLE 3.5 & 5.0kW Instinct Models • INSTINCT Griddle 3.5 (formerly SHGR3500) • INSTINCT Griddle 5 (formerly SHGR5000) Standard Features • Realtime Temperature Control System RTCSmp® • Temperature setting from 120° to 450°F (50° to 230°C) ™ • Special induction non-stick griddle GARLAND INDUCTION GRIDDLE (COUNTER-TOP), 1 FRYING ZONE 19.41 x 13.86 inches • Timer function • Energy efficient • Heats up quickly • Instantaneous control of the temperature with no lag • Uniform heat distribution • Convenient and reliable • Overheat protection • Easy to clean • LED Display • Simple and intuitive “Tap and Turn” knob • Includes plug and cord (6ft. - 1.8 m) INSTINCT Griddle 3.5 / 5 Properties Advanced Features • Reduced energy consumption thanks to high-efficiency induction technology • Even heat distribution across the entire cooking surface with optimised energy transfer between the griddle and the food product • RTCSmp® control / monitoring • Height-adjustable, locking feet • Griddle comes with HPCR stainless steel surface protection • Removable, washable and reusable air filter • Multi-point temperature measurement and temperature control accurate to one • Incoming Voltage Detection degree over the entire cooking time and the entire cooking surface for -
Breeds of Swine
Breeds of Swine *Eight major breeds of swine produced in the US. *Dark breeds or terminal breeds are used for their production abilities such as meatiness, leanness, durability, growth rate, and feed efficiency. *White breeds or maternal breeds are used for their reproductive abilities such as mothering ability, litter size, and milking ability. Breeds of Swine Dark/Terminal Breeds White/Maternal Breeds Berkshire Chester White Duroc Landrace Hampshire Yorkshire Poland China Spot Berkshire Duroc Hampshire Poland China Spot Chester White Landrace Yorkshire Sex Classes of Swine *Gilt – Any female pig that has not yet given birth. *Sow – A female pig that has given birth. *Boar – An intact male hog kept only for breeding purposes. *Barrow – A castrated male hog used for meat. Scientific Classification of Swine Phylum: Chordata Subphylum: Vertebrata Class: Mammalia Order: Artiodactyla Suborder: Suina Family: Suidae Genus: Sus Species: domesticus Top Ten Swine Producing States 1. Iowa 6. Nebraska 2. North Carolina 7. Missouri 3. Minnesota 8. Oklahoma 4. Illinois 9. Kansas 5. Indiana 10. Ohio Top Five Swine Producing Countries 1. China 2. European Union 3. United States 4. Brazil 5. Canada Pig Vital Signs Normal Body Temperature 101-103°F Normal Heart Rate 60-80 beats/minute Normal Respiration Rate 30-40 breaths/minute Important Breeding Numbers Litter Size: 7-15 pigs Birth Weight: 2-3.5 lbs Weaned at: 21 days Sexual Maturity: 6-8 months # Ideal Number of Teats: 7 per side Estrous Cycle: 21 days (range of 19-21) # Duration of Estrus (heat): 2-3 days Gestation: 114 days (3 months, 3 weeks, 3 days) (range of 112-115) Important Weights of Hogs Birth Weight: 2-3.5 lbs Wean Weight: 15 lbs at 21 days Slaughter Weight: 250 lbs Mature Weight: Male 500-800 lbs Female 400-700 lbs Ear Notching System Right Ear Left Ear Litter Number Individual Pig Number *No more than 2 notches per area except for 81, only one notch.