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Where Is Ground Beef Mostly Found

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Beef that has been finely chopped

Ground beef, minced beef or beefiness mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). Information technology 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 (only nowadays rare) minced/footing meat.[ane]

Contents [edit]

In many countries, nutrient laws ascertain specific categories of ground beef and what they can contain. For example, in the U.s., beefiness fat may be added to hamburger but not to basis beef if the meat is ground and packaged at a USDA-inspected plant.[notation 1] In the U.Southward., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The commanded corporeality in France is five to xx% (15% beingness used by nearly food chains). In Germany, regular ground beefiness may contain up to 15% fat while the special "Tatar" for steak tartare may contain less than v% fat. Both hamburger and ground beef can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted. Ground beefiness is often marketed in a range of different fat contents to match the preferences of customers.

Ground beef is more often than not made from the less tender and less popular cuts of beefiness. Trimmings from tender cuts may also be used.[2]

In a study in the U.S. 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 study of the 8 laboratory specimens establish the content of the hamburgers included:

  • Water: 37.7% to 62.iv% (mean, 49%)
  • Musculus: 2.1% to 14.8% (median, 12.one%)
  • 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. Small amounts of os and cartilage may take been detached during the separation process."
  • Connective tissue
  • Blood vessels
  • Peripheral nerve tissue. Brain tissue was not detected in whatsoever of the samples.
  • Adipose tissue—"The corporeality of lipid observed was considerable and was seen in both adipose tissue and equally lipid droplets. Lipid content on oil-red-O staining was graded as 1+ (moderate) in 6 burgers and 2+ (marked) in 2 burgers."
  • Plant fabric: "was likely added as a filler to give majority to the burger"

"Pinkish slime" [edit]

Ground beefiness in the United States may contain a meat-based product used equally a nutrient additive produced using engineering science known as advanced meat recovery systems or alternatively by using the slime arrangement. Meat processing methods used by companies such equally Beef Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beef product, otherwise known as "pinkish slime," from fatty beef trimmings. This meat-based production is and then treated with antimicrobial agents to remove salmonella and other pathogens, and is included in a multifariousness of ground beefiness products in the U.S.[4] From 2001, the United States Department of Agriculture (USDA) has approved the production for limited homo consumption. In a 2009 article by The New York Times, the prophylactic of the beef processing method used past BPI was questioned.[5] Later the USDA's approval, this product became a component in ground beef used by McDonald's, Burger King and many other fast-food chains too as grocery chains in the U.Due south.[five]

In government and manufacture records in testing for the school lunch plan, pathogens such as E. coli and salmonella were plant dozens of times in meat from BPI, which raises questions almost safety of the meat product and the effectiveness of the antimicrobial method used in meat recovery system of the company. Between 2005 and 2009, E. coli was found three times and salmonella 48 times.[5] BPI had a rate of 36 positives for salmonella per 1,000 tests, compared to a charge per unit of nine positives per 1,000 tests for other suppliers for the program.[5] However, the plan continued to source from BPI because its price was substantially lower than ordinary meat trimmings, saving about $1m a yr for the program.[5] Cargill, amidst the largest hamburger makers in the U.S., is a big buyer of the meat-based product from BPI for its patties, co-ordinate to the Times.[5] Information technology suspended buying meat from two plants endemic past BPI for several months in 2006 later excessive levels of salmonella were institute.[5]

Cuts of beefiness [edit]

Although any cut of beef can be used to produce basis beef, chuck steak is a popular choice because of its rich flavor and residual of meat-to-fat ratio. Circular steak is besides oft used. Ground beef is usually categorized based on the cut and fat percentage:[6]

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

Culinary utilise [edit]

Ground beef is popular as a relatively cheap and quick-cooking grade of beef. 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.[7] It can be used to brand meat sauces, for example, lasagna and spaghetti bolognese in Italian cuisine. In the Heart East, it is used to make spicy kofta and meatballs. The Scottish dish mince and tatties uses it with mashed or boiled potatoes. In Lancashire, particularly 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 beefiness is used to make steak tartare, a French dish. More finely diced and differently seasoned, information technology is popular equally a master grade and every bit a dressing in Belgium, where it is known as filet américain ("American fillet").

Food safety [edit]

Food safety of ground meat is problematic; bacterial contamination occurs often. Undercooked hamburgers contaminated with East. coli O157:H7 were responsible for four deaths in the U.S. in 1993 and hundreds of people brutal sick.[8] Ground beef must exist cooked to 72 °C (160 °F) to ensure all bacterial contamination—whether it be endogenous to the production or contaminated later purchasing by the consumer—is killed. The color of cooked meat does non ever indicate the beef has reached the required temperature; beef can brown earlier reaching 68 °C (155 °F).[nine]

To ensure the safety of food distributed through the National School Lunch Programme, food banks, and other federal food and nutrition programs, the United States Department of Agronomics has established nutrient safety and quality requirements for the ground beef it purchases. A 2010 National Research Quango report reviewed the scientific footing of the Department'south ground beef safe standards, compared the standards to those used past large retail and commercial nutrient service purchasers of ground beef, and examined ways to institute periodic evaluations of the Federal Purchase Ground Beef Programme.[ten] The report institute that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne diseases will depend on eliminating contagion during product and ensuring meat is properly cooked earlier information technology is served.[x]

The 2013 horse meat scandal (Horsemeatgate) found traces of horsemeat in many United kingdom of great britain and northern ireland and European foods and gear up meals which were labelled as being minced/ground beef products generally.

See also [edit]

  • Ground meat
  • Patty
  • List of hamburgers
  • Meatball

Notes [edit]

  1. ^ These rules simply apply to meat being sold beyond state lines. In the U.S., much footing beef is produced at local grocery stores and is not sold across state lines. In these cases, the laws of the local land employ; state laws may have unlike requirements.

References [edit]

  1. ^ Jaron (Jan 12, 2021). "Minced Meat Vs Ground Meat – What'south The Difference?". Foods Guy . Retrieved July 16, 2021.
  2. ^ "Ground Beef and Nutrient Safety". Fsis.usda.gov. United States Department of Agronomics. August 6, 2013. Retrieved November 11, 2015.
  3. ^ Prayson, Brigid; McMahon, James T.; Prayson, Richard A. (2008). "Fast food hamburgers: what are we really 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 8, 2014.
  4. ^ "Temperature Rules! - Cooking for Food Service" (PDF). Fsis.usda.gov. U.s. Section of Agriculture. October 12, 2011. Archived from the original on Oct xviii, 2011. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
  5. ^ a b c d e f m Moss, Michael (December 31, 2009). "Safety of Beef Processing Method Is Questioned". The New York Times . Retrieved November 11, 2015.
  6. ^ "Ground Beef Category Breakdown". BeefRetail.org. National Cattlemen's Beef Clan. July 18, 2009. Archived from the original on July 18, 2009. Retrieved April 25, 2016. {{cite spider web}}: CS1 maint: unfit URL (link)
  7. ^ "Foods and Nutrition: Ground Beef" (PDF). Virginia Cooperative Extension Service.
  8. ^ DoD Joint Form in Communication, Grade 02-C, Team 1. "Instance Study: Jack in the Box Due east. coli crisis". The University of Oklahoma. Retrieved April 8, 2014. {{cite web}}: CS1 maint: multiple names: authors list (link)
  9. ^ "FSIS Directive - Safe and Suitable Ingredients Used in the Product of Meat, Poulty, and Egg Products" (PDF). Fns.usda.gov. United states of america Department of Agriculture. March 9, 2010. Archived from the original on March nine, 2010. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
  10. ^ a b "An Evaluation of the Food Safety Requirements of the Federal Purchase Basis Beef Program". Dels.nas.edu. National Academy of Sciences, Division on Earth and Life Studies. 2010. Archived from the original on March 19, 2011. Retrieved Nov eleven, 2015.

External links [edit]

  • Ground Beef Condom

millerthatten.blogspot.com

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

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