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Although the saveloy was traditionally made from pig 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.
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.
Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1]
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]
Sopa de pata is a soup made from the tripe of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy. Sopa de res is a soup made from beef shank, beef bone with meat, carrots, plantain, corn, potatoes, zucchini, and many other ingredients. Gallo en chicha is a soup made with rooster, corn, dulce de tapa, and sometimes other things.
In Chinese cuisine, it is usually made into a soup called in Chinese: 牛尾汤; pinyin: niúwěi tāng; lit. 'oxtail soup'. In Korean cuisine, a type of gomguk (beef bone soup) made with oxtail is called kkori-gomtang (꼬리곰탕). It is a thick soup seasoned with salt and eaten with a bowl of rice.
The discovery of human bone fragments sent the researchers digging through the material excavated about nine decades ago — in which they found additional skeleton fragments.
During French colonial rule (1887–1954), the French introduced pot-au-feu, a slow-cooked beef stew, and the use of beef bones for broth mirrors French consommé techniques. [12] However dishes with a similar preparation to phở using water buffalo meat, such as xáo trâu have long been staples to the rural cuisine.