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Savlon is a brand of antibacterial personal care products with the active ingredients of cetrimide and chlorhexidine gluconate. [1] Commonly sold as a cream , the product range also includes antiseptic sprays, sticking plasters and other antiseptic products.
Although the saveloy was traditionally made from pork brains, the ingredients of a shop-bought sausage are typically pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers (tetrasodium diphosphate, disodium diphosphate), white pepper, spices, dried sage, preservatives (sodium nitrite, potassium nitrate), and beef collagen casing.
The Beef Bones Regulations 1997 was a statutory instrument of the British government that limited the sale of beef on the bone. The regulations were implemented as a response to the United Kingdom BSE outbreak (mad cow disease) over fears that variant Creutzfeldt–Jakob disease in humans might be caused by the consumption of dorsal root ...
Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
Archaeologists have unravelled the mystery of a strange skeleton from Belgium consisting of bones from five people who lived 2,500 years apart. The skeleton, unearthed in the 1970s at a Roman ...
The ćevapi are made with a combination of beef, veal, mutton, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton. Tuzlanski ćevapi comes from Tuzla. The small meat logs are usually made with a combination of ground ...
Casing from beef (in bucket) and sheep (on rear edge of bucket) Sausage casing , also known as sausage skin or simply casing , is the material that encloses the filling of a sausage . Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . [ 1 ]
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]