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Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
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In time, of course, meat supplies stabilized and prices dropped, but the damage had been done. For many families, ethnic dishes that were less reliant on flesh became part of the regular menu ...
In 2001, dermatologist Wiete Westerhof along with van Eelen and businessperson Willem van Kooten announced that they had filed for a worldwide patent on a process to produce cultured meat. [51] The process employed a matrix of collagen seeded with muscle cells bathed in a nutritious solution and induced to divide. [52]
"Texas Roadhouse probably has between 1,800 and 2,000 meat cutters across the country, and he's in the top 25," said Scott Orr, managing partner for the north Oklahoma City Texas Roadhouse, 2100 W ...