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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
The material is heated with added steam and then pressed to remove a water-fat mixture that is then separated into fat, water, and fine solids by stages of centrifuging and/or evaporation. The solids from the press are dried and then ground into meat and bone meal. Most independent renderers process only inedible material.
Bone meal provides phosphorus and calcium to plants, along with a largely inconsequential amount of nitrogen. [4] The N-P-K rating of bone meal is typically 3–15–0 [5] along with a calcium content of around 12% (18% CaO equiv.), [6] although it can vary quite a bit depending on the source from 1–13–0 to 3–22–0. [citation needed]
Meat and bone meal. Meat and bone meal (MBM) is a product of the rendering industry. It is typically about 48–52% protein, 33–35% ash, 8–12% fat, and 4–7% water.It is primarily used in the formulation of animal feed to improve the amino acid profile of the feed.
In the United States, USDA regulations stipulate that AMR machinery cannot grind, crush, or pulverize bones to remove edible meat tissue, and bones must emerge intact. The meat produced in this manner can contain no more than 150(±30) milligrams of calcium per 100 grams product, [5] as calcium in such high concentrations in the product would be indicative of bone being mixed with the meat.
A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. [ 1 ]
Meat can be cured by smoking, which preserves and flavors food by exposing it to smoke from burning or smoldering wood. [73] Other methods of curing include pickling, salting, and air-drying. [74] Some recipes call for raw meat; steak tartare is made from minced raw beef. [75] Pâtés are made with ground meat and fat, often including liver. [76]
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]