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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]
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...
In birds and mammals, bone marrow is the primary site of new blood cell production (or haematopoiesis). [3] It is composed of hematopoietic cells, marrow adipose tissue, and supportive stromal cells. In adult humans, bone marrow is primarily located in the ribs, vertebrae, sternum, and bones of the pelvis. [4]
Bursa of Fabricius. In birds, the bursa of Fabricius (Latin: bursa cloacalis or bursa Fabricii) is the site of hematopoiesis. It is a specialized organ that, as first demonstrated by Bruce Glick and later by Max Dale Cooper and Robert Good, is necessary for B cell (part of the immune system) development in birds.
Offal (/ ˈɒfəl, ˈɔːfəl /), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. [citation needed]
Meat and bone meal. 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. Feeding of MBM to cattle is thought to have been ...
The spleen, in healthy adult humans, is approximately 7 to 14 centimetres (3 to in) in length. An easy way to remember the anatomy of the spleen is the 1×3×5×7×9×10×11 rule. The spleen is 1 by 3 by 5 inches (3 by 8 by 13 cm), weighs approximately 7 oz (200 g), and lies between the 9th and 11th ribs on the left-hand side and along the axis ...
Meat on the bone or bone-in meat[ 1 ] is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, [ 2 ] and to fish. [ 3 ] Meat or fish on the bone may be cooked and served with the ...