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Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
After meat packers struck at the Armour plants in the early-1980s, Teets shut 29 facilities and sold Armour Food Company to ConAgra in 1983 [14] but kept the Armour Star canned meat business. Armour-Dial continued to manufacture the canned meat products using the Armour Star trademark under license from ConAgra.
Stew meat usually consists of the inexpensive cuts of beef with tough connective tissue. Think: chuck roast and bottom round. It is typically a mix (which is why it isn't labeled as a particular ...
The treat contains plant-based ingredients and 4% chicken meat cultivated in a lab by Meatly, a London-based startup that last year became the first company in the world to get regulatory approval ...
Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.
The easiest products to make this way are those usually made with ground meat, such as hamburgers and chicken nuggets. Some companies are working on products with more structure, such as chicken ...
In the 17th, 18th, and 19th centuries, potages on meat days [c] were broths made from all sorts of butcher’s meat, fowl, and feathered game, but not furred game. Additions to the broth included the meat or fowl used to make the broth; other meats, including organ meats; vegetables; and bread or pasta. [20]
A familiar aroma wafted through the Believer Meats test kitchen earlier this year as Research and Development Chef Andres Voloschin flipped sizzling strips of chicken conjured from cells. More ...
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