Ground Beef Turned Into Dried Meat

Beef that has been finely chopped

Footing beefiness, minced beef or beefiness mince is beef that has been finely chopped with a knife or a meat grinder (American English language) or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta.

It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/footing meat.^[1]

Contents [edit]

In many countries, food laws define specific categories of ground beef and what they tin can contain. For example, in the United States, beef fat may be added to hamburger but not to basis beef if the meat is ground and packaged at a USDA-inspected plant.^{[note 1]} In the U.S., a maximum of 30% fatty past weight is allowed in either hamburger or footing beef. The allowable corporeality in France is five to 20% (xv% being used by most nutrient chains). In Germany, regular basis beef may contain up to 15% fatty while the special "Tatar" for steak tartare may contain less than five% fatty. Both hamburger and ground beef can take added seasoning, phosphate, extenders, or binders added, merely no additional h2o is permitted. Footing beef is often marketed in a range of unlike fatty contents to lucifer the preferences of customers.

Basis beef is by and large fabricated from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used.^[2]

In a study in the U.South. in 2008, eight brands of fast food hamburgers were evaluated for recognizable tissue types using morphological techniques that are commonly used in the evaluation of tissue's histological condition.^[three] The report of the eight laboratory specimens plant the content of the hamburgers included:

• H2o: 37.7% to 62.iv% (hateful, 49%)
• Muscle: 2.one% to xiv.eight% (median, 12.ane%)
• Skeletal tissue: "Bone and cartilage, observed in some brands, were non expected; their presence may be related to the use of mechanical separation in the processing of the meat from the animal. Modest amounts of os and cartilage may have been detached during the separation procedure."
• Connective tissue
• Blood vessels
• Peripheral nerve tissue. Brain tissue was not detected in any of the samples.
• Adipose tissue—"The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid droplets. Lipid content on oil-scarlet-O staining was graded as 1+ (moderate) in 6 burgers and ii+ (marked) in two burgers."
• Institute fabric: "was likely added equally a filler to requite majority to the burger"

"Pinkish slime" [edit]

Ground beef in the United States may contain a meat-based production used every bit a food additive produced using technology known as advanced meat recovery systems or alternatively past using the slime organization. Meat processing methods used by companies such every bit Beef Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beefiness product, otherwise known as "pinkish slime," from fatty beef trimmings. This meat-based product is so treated with antimicrobial agents to remove salmonella and other pathogens, and is included in a variety of ground beefiness products in the U.S.^[four] From 2001, the United States Section of Agriculture (USDA) has approved the product for express man consumption. In a 2009 article past The New York Times, the safety of the beef processing method used by BPI was questioned.^[5] Later the USDA's blessing, this production became a component in ground beef used by McDonald's, Burger King and many other fast-food chains besides every bit grocery chains in the U.Southward.^[5]

In government and industry records in testing for the school tiffin program, pathogens such as E. coli and salmonella were found dozens of times in meat from BPI, which raises questions about safety of the meat product and the effectiveness of the antimicrobial method used in meat recovery system of the visitor. Between 2005 and 2009, E. coli was found iii times and salmonella 48 times.^[5] BPI had a rate of 36 positives for salmonella per 1,000 tests, compared to a rate of 9 positives per 1,000 tests for other suppliers for the program.^[5] Nevertheless, the program connected to source from BPI considering its price was essentially lower than ordinary meat trimmings, saving about $1m a year for the program.^[5] Cargill, among the largest hamburger makers in the U.South., is a large buyer of the meat-based product from BPI for its patties, according to the Times.^[5] It suspended ownership meat from 2 plants owned by BPI for several months in 2006 later excessive levels of salmonella were found.^[v]

Cuts of beef [edit]

Although any cut of beef can be used to produce basis beef, chuck steak is a popular choice considering of its rich flavor and balance of meat-to-fat ratio. Circular steak is also often used. Footing beef is usually categorized based on the cut and fatty percentage:^{[half dozen]}

• Chuck: 78–84% lean
• Round: 85–89% lean
• Sirloin: 90–95% lean

Culinary use [edit]

Ground beef is pop as a relatively inexpensive and quick-cooking form of beefiness. Some of its best-known uses are in hamburgers, sausages and cottage pies. Information technology is an of import ingredient in meatloaf, sloppy joes, porcupine meatballs, tacos, and Midwestern cuisine.^[vii] It can be used to make meat sauces, for instance, lasagna and spaghetti bolognese in Italian cuisine. In the Middle East, information technology is used to make spicy kofta and meatballs. The Scottish dish mince and tatties uses it with mashed or boiled potatoes. In Lancashire, especially Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beef, one-half pork) rolled in bacon.

Raw, lean, ground beef is used to brand steak tartare, a French dish. More finely diced and differently seasoned, it is popular as a chief course and as a dressing in Kingdom of belgium, where it is known as filet américain ("American fillet").

Food safety [edit]

Nutrient safe of footing meat is problematic; bacterial contamination occurs oft. Undercooked hamburgers contaminated with East. coli O157:H7 were responsible for four deaths in the U.Due south. in 1993 and hundreds of people brutal ill.^[8] Ground beefiness must exist cooked to 72 °C (160 °F) to ensure all bacterial contamination—whether information technology be endogenous to the product or contaminated after purchasing past the consumer—is killed. The color of cooked meat does non always indicate the beefiness has reached the required temperature; beef can brown before reaching 68 °C (155 °F).^[9]

To ensure the condom of food distributed through the National Schoolhouse Luncheon Program, food banks, and other federal food and diet programs, the United States Department of Agriculture has established nutrient safety and quality requirements for the ground beefiness information technology purchases. A 2010 National Research Council report reviewed the scientific footing of the Department's basis beef safety standards, compared the standards to those used by big retail and commercial nutrient service purchasers of ground beefiness, and examined ways to establish periodic evaluations of the Federal Buy Ground Beef Program.^[10] The study establish that although the prophylactic requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne diseases volition depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.^[x]

The 2013 horse meat scandal (Horsemeatgate) constitute traces of horsemeat in many United kingdom and European foods and ready meals which were labelled as beingness minced/ground beef products mostly.

See also [edit]

• Ground meat
• Patty
• Listing of hamburgers
• Meatball

Notes [edit]

1. ^ These rules only use to meat existence sold beyond state lines. In the U.S., much footing beef is produced at local grocery stores and is non sold across country lines. In these cases, the laws of the local state employ; country laws may have dissimilar requirements.

References [edit]

1. ^ Jaron (January 12, 2021). "Minced Meat Vs Ground Meat – What'due south The Difference?". Foods Guy . Retrieved July 16, 2021.
2. ^ "Basis Beef and Nutrient Rubber". Fsis.usda.gov. United states Section of Agriculture. August 6, 2013. Retrieved November 11, 2015.
3. ^ Prayson, Brigid; McMahon, James T.; Prayson, Richard A. (2008). "Fast nutrient hamburgers: what are we actually eating?" (PDF). Annals of Diagnostic Pathology. Elsevier. 12 (6): 406–409. doi:10.1016/j.anndiagpath.2008.06.002. PMID 18995204. Archived from the original (PDF) on December 10, 2013. Retrieved April eight, 2014.
4. ^ "Temperature Rules! - Cooking for Food Service" (PDF). Fsis.usda.gov. United states Section of Agriculture. October 12, 2011. Archived from the original on Oct 18, 2011. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
5. ^ ^{a b c d eastward f g} Moss, Michael (Dec 31, 2009). "Condom of Beef Processing Method Is Questioned". The New York Times . Retrieved November xi, 2015.
6. ^ "Ground Beef Category Breakup". BeefRetail.org. National Cattlemen's Beef Clan. July 18, 2009. Archived from the original on July xviii, 2009. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
7. ^ "Foods and Diet: Basis Beef" (PDF). Virginia Cooperative Extension Service.
8. ^ DoD Joint Course in Communication, Grade 02-C, Team 1. "Case Study: Jack in the Box E. coli crisis". The Academy of Oklahoma. Retrieved April 8, 2014. {{cite web}}: CS1 maint: multiple names: authors listing (link)
9. ^ "FSIS Directive - Safe and Suitable Ingredients Used in the Production of Meat, Poulty, and Egg Products" (PDF). Fns.usda.gov. United States Department of Agriculture. March ix, 2010. Archived from the original on March 9, 2010. Retrieved Apr 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
10. ^ ^{a b} "An Evaluation of the Food Prophylactic Requirements of the Federal Buy Ground Beef Program". Dels.nas.edu. National Academy of Sciences, Division on Earth and Life Studies. 2010. Archived from the original on March xix, 2011. Retrieved Nov 11, 2015.

External links [edit]

Look up footing beefiness in Wiktionary, the free dictionary.

• Footing Beef Safety

pettyquirded65.blogspot.com

Source: https://en.wikipedia.org/wiki/Ground_beef

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