Processing of South African Biltong – a Review
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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. -
Effect of Different Methods of Preservation on the Quality of Cattle and Goat Meat
Bang. J. Anim. Sci. 2009, 38(1&2) : 86 – 91 ISSN 0003-3588 EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT S. Bin. Faisal, S. Akhter1 and M. M. Hossain Abstract The study was conducted to evaluate the effect of drying, curing and freezing on the quality of cattle and goat meat collected and designed as. Cattle and goat meat samples were: dried cattle meat with salt (M1), dried cattle meat without salt (M2), dried goat meat with salt (M3), dried goat meat without salt (M4), cured cattle meat with salt (M5), cured cattle meat with sugar (M6), cured goat meat with salt (M7), cured goat meat with sugar (M8), frozen cattle meat with salt (M9), frozen cattle meat without salt (M10), frozen goat meat with salt (M11) and frozen goat meat without salt (M12) and analyze on every 30 days interval up to the period of 120 days. Chemical constituents of meat samples (dry matter, protein, ash and fat) decreased gradually with the increasing of storage time, but dry matter increased gradually during freezing period. The initial dry matter, ash, protein and fat contents of the samples (M1, M2, M3, M4, M5, M6, M7, M8, M9, M10, M11, M12) ranged from 81.26 to 98.50%, 15.01 to 22.46%, 60.28 to 77.30% and 3.04 to 6.70% and final value were ranged from 80.03 to 88.12%, 10.92 to 18.50%, 57.98 to 68.93% and 2.50 to 5.90%, respectively. The elapse of storage time quality parameters of meat samples degraded significantly (P<0.05 to 0.01). -
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. -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
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. -
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 -
4-H Leader's Manual for Llama Activities
EM4891 4-H Leader’s Manual for Llama Activities ©1994 International Llama Association. 1 4-H MOTTO “TO MAKE THE BEST BETTER” 4-H CLUB PLEDGE I PLEDGE: MY HEAD TO CLEARER THINKING MY HEART TO GREATER LOYALTY MY HANDS TO LARGER SERVICE, AND MY HEALTH TO BETTER LIVING FOR MY CLUB, MY COMMUNITY, MY COUNTRY, AND MY WORLD. PLEDGE TO THE FLAG I PLEDGE ALLEGIANCE TO THE FLAG OF THE UNITED STATES OF AMERICA AND TO THE REPUBLIC FOR WHICH IT STANDS, ONE NATION UNDER GOD, INDIVISIBLE, WITH LIBERTY AND JUSTICE FOR ALL. This manual has been approved by the Wyoming State 4-H Office. It has not yet been submitted to the National 4-H Office for approval. You may wish to submit this for approval in your individual state. 2 TABLE OF CONTENTS Introduction to the Llama ............................................................................ 5 Project Books by Age Group: Mini ..........................................................................................................9 Beginner ................................................................................................ 19 Intermediate .......................................................................................... 33 Advanced ...............................................................................................49 4-H Leader’s Answer Guide ......................................................................... 67 Mini ........................................................................................................68 Beginner ............................................................................................... -
The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Comprehensive List of Biblically Clean and Unclean Foods Clean Foods Are Those Which in Their Natural State Do Not Harm the Huma
Comprehensive List of Biblically Clean and Unclean Foods Clean foods are those which in their natural state do not harm the human body and which man can use for his nourishment. Unclean foods are those which are unhealthy to consume and are poisonous to the body. The Bible discusses the topic of what foods are good and bad for Man to eat in Leviticus 11 and Deuteronomy 14. Clean Land Animals Antelope Deer Goat Ox (Venison) Bison Elk Hart Reindeer (Buffalo) Caribou Gazelle Ibex Sheep (Lamb, Mutton) Cattle Moose (Beef, Veal) Clean Birds Chicken Grouse Pigeon Sparrow (and other songbirds) Dove Guinea fowl Prairie chicken Swan * Partridge Ptarmigan Teal Goose Peafowl Quail Turkey Pheasant Sagehen Clean Insects Clean insects include types of locusts that may include crickets and grasshoppers Clean Fish Albacore Hardtail Mullet Shad (Crevalle, Horse (Blue Runner) Mackerel, Jack) Alewives Herring Muskellunge Sheepshead (Branch, River Herring) (Alewife, Branch, Glut. (Jacks) Lake, River, Sea Herrings) Anchovy Kingfish Orange Roughy Silver Hake (Whiting) Barracuda Long Nose Sucker Perch Silversides (Northern or Red (Bream) Striped Sucker) Bass Common Sucker Pike Smelt (Fr. Water Mullet, (Pickerel, Jack) (Frost or Ice Fish) White Sucker) Black Drum Crappie Pig Fish Snapper (Black or White (Ebu, Jobfish, Lehi, Crappies) Onaga, Opakapaka, Uku) Black Pomfret Drum Pollack Snook (Monchong) (Pollock, Boston (Gulf Pike) Bluefish) Blue Runner Flounder (Dab, Pompano Sole (Hardtail) Gray, Lemon Sole, Summer or Winter Flounder, Yellow Tail) Bluebacks Grouper -
4-H Cavy Round Robin Questions
4-H Cavy Round Robin Questions Breeds/Cavy info 1. Q. How many breeds currently are accepted by ACBA? A. 13 2. Q: What does ACBA stand for? A: American Cavy Breeders Association 3. Q. Name three general disqualifications A. Visible illness, external parasites, coat faults, bare spots where there should be hair, broken or missing teeth, pregnant sows, incorrect color variety. 4. Q. Which breed of cavy has rosettes? A: Abysinnian 5. Q: what is the difference between a fault and a disqualification? A: A fault is a defect in the animal that will result in subtraction of points. Disqualification is a feature/aspect/characteristic/requirement that is not met or should not be present and results in the animals disqualification from show. 6. Q: what are the 5 color groups? A: self, agouti, solid, marked, Tan. 7. Q: What is a crest? A: a rosette found on the forehead of a crested cavy. 8. Q: Name three Breeds of Cavy A: American, American Satin, Abyssinian, Abyssinian Satin, Coronet, Peruvian, Peruvian Satin, Silkie Satin, Silkie, Teddy, Teddy Satin, Texel, White Crested. 9. Q: What is a pedigree? A: A document that shows the ancestry of your cavy back 3 generations. 10. Q: Name the 4 long haired breeds A: Peruvian, silkie, texel, coronet. Anatomy 1. Q: What is a male cavy called? A: A boar 2. Q: What is a female cavy called? A: A sow 3. Q: What is a baby cavy called? A: A pup 4. Q: How many toes do cavies have on their front and back feet? A: 4 on their fronts and 3 on their backs 5. -
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.