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Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
Vitamin K 2, the main storage form in animals, has several subtypes, which differ in isoprenoid chain length. These vitamin K 2 homologues are called menaquinones, and are characterized by the number of isoprenoid residues in their side chains.
Ground beef is popular as a relatively cheap and quick-cooking form of beef. Some of its best-known uses are in hamburgers, sausages and cottage pie . It is an important ingredient in meatloaf, sloppy joes, meatballs , and tacos , and as a pizza topping. [ 7 ]
Potassium homeostasis denotes the maintenance of the total body potassium content, plasma potassium level, and the ratio of the intracellular to extracellular potassium concentrations within narrow limits, in the face of pulsatile intake (meals), obligatory renal excretion, and shifts between intracellular and extracellular compartments.
Ground meat in sausage making Ground beef in an industrial grinder. Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and ...
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
Lean finely textured beef in its finished form, from an ABC News report about the product. Lean finely textured beef (LFTB [1])—also called finely textured beef, [2] boneless lean beef trimmings (BLBT [3]), and colloquially known as pink slime—is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.