... the main reason for the addition of salt to food was for preservation. Because of the emergence of refrigeration and other methods of food preservation, the need for salt as a preservative has decreased, but sodium levels, especially in processed foods, remain high. The expected tastes and flavors associated to salt use is enormous coupled with the relative low cost of enhancing the palatability of processed foods, thus making it a key rationale for salt use in food preservation. However, taste is not the only reason for the continued use of high levels of salt in foods. For some foods, sodium still plays a role in reducing the growth of pathogens and organisms that spoil products and reduce their shelf life. In other applications, sodium levels remain high because salt plays additional functional roles, such as improving texture. A number of other sodium-containing compounds are also used for increasing the safety and shelf life of foods or creating physical properties. This work begins with a review of the non-taste or flavor-related roles of salt and other sodium-containing compounds in food. The second part will briefly discuss the role that sodium plays in various food categories and provides examples of the sodium content of various foods. ------------------------------------------------- FOOD SAFETY AND PRESERVATION ------------------------------------------------- As mentioned previously, the first major addition of salt to food was for taste and to prevent spoilage...
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...GLOBAL MASTER BUSINESS ADMISTRATION Research Methodology Study on determining demand and consumer preferences for menu in Uzbek restaurant BEKZOD LOKAEV FARUDDIN ESHMIRZAEV CONTENTS I. Introduction 1.1. Research question 1.2. Research objective II. Survey on determining demand and consumer preferences for menu in Uzbek restaurant 2.1. Determining demand 2.2. Defining consumers’ preferences for menu 2.2.1. Salads 2.2.2. Apitizers 2.2.3. Soups 2.2.4. Main courses 2.3. Questionnaire III. Empirical Findings 3.1. Demographic information of the respondents 3.2. Results of questions about determining demand 4.3. Most preferred salads. 4.4. Most preferred apitizers 4.5 Most preferred soups 4.6 Most preferred main courses IV. Conclusion VII. List of References Introduction Consumer demand for traditional uzbek meals will increased substantially in recent years in Daegu. 1. Research Question This study is intended to describe and analyze how the certain factors influence on Consumer Demant in uzbek national foods Choice by consumers and explore the consumer motives for choosing the brands. The research question is How much demand is there for uzbek foods? What foods and drinks do consumers...
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...SOUP 29) UZIZA AND UTAZI SOUP 30) MIYAN WAKE 31) OTONG 32) EFERE USUNG UDIA 33) OBE ILASA WITH OBE ATA 34) OBE EGBULU 35) IWUK EFERE 36) OFE AKPARANTA 37) SOYA BEAN AND GROUNDNUT SOUP 38) SHIMBE LEAVES 39) OFE OTURUPA 40) SPECIAL EFO RIRO 41) GOAT MEAT PEPPER SOUP 42) MIYAN YAKWA 43) BOKONISA 44) SEAFOOD SOUP 45) MIYAN KARKASHI 46) EFERE IBABA 47) COTTON SEED SOUP 48) GBEGIRI 49) EBATU 50) BAMTA SOUP 51) OFE MPOTO OFE UGBA WITH POUNDED YAM This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”. INGREDIENTS QUANTITES Beef ½ kg Smoked fish 1 medium size Stockfish (cooked) 4 medium size Ugu leaves 1 small bunch Ugba 6 wraps Onion 1 small size Okro 20 medium fingers Dry pepper (ground) 1 tablespoon Potash a small piece Palm oil 2 cooking spoons Maggi Cubes 3 Water 2 litres Salt to taste METHOD Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up. Add the remaining water...
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...intake. Choosing lean meat, for example, can help reduce blood cholesterol levels and promote heart health. So, instead of ground beef, you may want to try ground turkey meat instead. Is ground turkey healthy? For sure, turkey meat is low in calories and fat, but high in proteins and B-vitamins. Read more about the health benefits of ground turkey. Part 1: Is Ground Turkey Healthy? Using ground turkey is believed to be a healthy alternative to beef, but there are some points to remember. Not all ground turkey is as lean as you think, so it is important to read product labels and look for low fat or fat-free versions. Is ground turkey healthy? To illustrate, if...
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...not apply to cooked ham products with compositional characteristics different from those specified. These products shall be designated with a qualifying statement which describes the true nature in such a way that it does not misled the consumer and that it does not lead to confusion with products covered by this Standard. 2. DESCRIPTION The product shall be made of meat from the hind leg of a pig - divided transversely from the remainder of the side at a point not further anteriorly than the end of the hip bone. All bones and detached cartilage, tendons and ligaments shall be removed. Skin and fat may or may not be removed. The meat shall be cured and may be smoked, spiced and/or flavoured. The heat treatment to which the product has been subjected and the type of cure and packaging shall be sufficient to ensure that the product presents no public health hazard and remains wholesome under the conditions of storage, transport and sale as indicated in Sub-sections 6.4 and 6.5. 3. 3.1 ESSENTIAL COMPOSITION AND QUALITY FACTORS Essential Ingredients 3.2 Uncured ham; Brine consisting of water and food-grade salt and sodium or potassium nitrite. Optional Ingredients Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup), honey; Spices, seasonings and condiments; Water soluble, aromatic hydrolyzed protein; Food grade gelatine. 3.3 Essential Quality Factors 3.3.1 Raw material - The ingredients from which the product is prepared...
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...on your way toward a heart-healthy diet. In order to prevent cardiovascular disease you must first limit unhealthy fats and cholesterol. Limiting how much saturated and Trans fat s you eat is the most important step you can take to reduce your blood cholesterol and lower your risk of coronary artery disease. A high blood cholesterol level can lead to a buildup of plaques in your arteries, called atherosclerosis, which can increase your risk of heart attack and stroke. When reducing saturated fats in your diet the best way is to limit the amount of solid fats such as butter, margarine and shortening you add to food when cooking or serving. You can also reduce the amount of saturated fat in your diet by trimming fat off your meat or choosing leans meats with less than 10 percent of fat. You can also use low-fat substitutions when possible for a heart-healthy diet. For example, top your baked potato with salsa or low-fat yogurt rather than butter, or use low-sugar fruit spread on your toast instead of margarine. Whenever you choose fats choose monosaturated fats such as olive oil or canola oil. Polyunsaturated fats, found in nuts and seeds, also are good choices for a heart-healthy diet. When used in place of saturated fat, monounsaturated and polyunsaturated fats may help lower your total blood cholesterol. Fats to choose | Fats to limit | * Olive oil * Canola oil * Margarine that's free...
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...PureFoods Liver Spread 7 Ingredients 3 Beef or Pork Liver 7 Sodium Nitrite 3 Water 8 Phosphates 3 Starch 8 Sodium Erythorbate 3 Flour 8 MSG 4 Sugar 8 Vegetable Protein 4 Iodized Salt 8 Cornstarch 4 Vegetable Protein 9 Sugar 4 Spices 9 Water 4,5 MSG 9 Iodized Salt 5 Flavor 9 Pork 5 Sodium Nitrite 9 Beef 5 4.) Heinz Tomato Ketchup 10 Mechanically Separated Chicken 5 Ingredients 10 Water 10 2.) PureFoods Corned Beef 5 Tomato Paste 10 Ingredients 5 Sugar 10 Cooked Beef 6 Vinegar 10 Beef Broth 6 Salt 11 Iodized Salt 6 Onion Powder 11 Sugar 6 Spice 11 Phosphate 6,7 Spice Extracts 11 MSG 7 5.) Mang Tomas 12 Sodium Nitrite 7 Ingredients 12 1.) Argentina Meatloaf Ingredients: sodium nitrite, phosphates, sodium erythorbate, msg, vegetable protein, cornstarch, sugar, water, iodized salt, pork, beef, mechanically separated chicken Sodium Nitrite: -A white to yellowish crystalline that is very soluble in water and is hygroscopic. It is an inorganic compound with a chemical formula of NANO2 -It is usually used as a food preservative because it fixes the color of fish or meat. It is also used as a fertilizer and in medicines. -It is a potential new treatment for organ transplantation, heart attack and leg vascular problem. Phosphates: -An organic compound of phosphoric acid which is bonded...
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...choose a healthy, low sodium diet: How to choose a healthy, low sodium diet: Monitoring Your Blood Pressure Monitoring Your Blood Pressure Most People | <140/90(<135/80 at home) | People with diabetes or kidney disease | <130/90 | Most People | <140/90(<135/80 at home) | People with diabetes or kidney disease | <130/90 | Choose from the following: -Whole grains -Lean meat, fish, and poultry -Low fat dairy products -Fresh fruit and vegetables -Herbs and spices to flavor food – avoid adding extra salt What to Avoid: -Food high in salt, sugar, or trans fat -Cured meats or fish -Use of condiments such as ketchup, mustard, gravies, or any sauce that has a high salt or sugar content Choose from the following: -Whole grains -Lean meat, fish, and poultry -Low fat dairy products -Fresh fruit and vegetables -Herbs and spices to flavor food – avoid adding extra salt What to Avoid: -Food high in salt, sugar, or trans fat -Cured meats or fish -Use of condiments such as ketchup, mustard, gravies, or any sauce that has a high salt or sugar content What Is High Blood Pressure (Hypertension)? What Is High Blood Pressure (Hypertension)? What should your blood pressure be? What should your blood pressure be? By: Nina Skaria, RN By: Nina Skaria, RN References: . (n.d.). . Retrieved July 15, 2014, from http://www.rorc.research.va.gov/rescue/prevention/RFP_Hypertension_2-UP_Bookmark.pdf Recommended Childhood Immunization Schedule...
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...to cook is meatloaf with baked potatoes, carrots and onions. It’s a very tasty and also easy dish to cook, and after making it so many times I really improved and by now I’m able to make it with no flaws. I remember my first time making the dish. I found the recipe on the internet and assumed that we had all the ingredients needed. In the recipe it said to start with mixing the meat with salt and pepper, but to my big surprise I found out, that we were out of salt. I couldn’t just overlook such an important ingredient as salt, because I knew for the fact that too much salt in a dish can completely ruin its flavor, but so can lack of salt. So I had to run down to the nearest grocery to buy some. I had to hurry, otherwise I wouldn’t be finish at time. When I arrived back home, I added the salt with the rest of the ingredients into the dish, and placed it in the fridge for about ten minutes. Meanwhile I peeled the vegetables, and cut them in halves and then placed them on a baking sheet. The next step was to take the meat out of the fridge and shape it to an oblong ball, and after that to place the meat on the baking sheet next to the vegetables, and then to place the baking sheet in the oven for 45 minutes. While the meatloaf and the vegetables were in the oven I went out of the kitchen to watch television. I don’t remember what I watched, but I got so caught-up, that I forgot all about my meatloaf in the oven. All of a sudden I could smell something burning, and I jumped...
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...Easy Lasagna Recipe Ingredients * 1 lb lasagna, soaked in water * 1 cup romano cheese * 1 1/2 cups mozarella cheese Meat Sauce: * 1 1/2 lb ground beef * 3 tablespoons extra virgin olive oil * 1 cup celery heart, minced * 3/4 cups onions, minced * 1/8 cup fresh basil, chopped * 28 ounces crushed tomato * 1 teaspoon salt Bechamel Sauce: * 1/4 cup butter * 3 cups milk * 5 tablespoons all purpose flour * 1/2 teaspon salt * 1/4 teaspoon nutmeg Watch the cooking video: Cooking Procedure 1. Make the meat sauce by heating a cooking pot then pour-in cooking oil. 2. Saute onions and celery. 3. Put-in the ground beef and cook for 5 to 8 minutes. 4. Add the basil and crushed tomatoes then stir. Cook for 10 to 12 minutes. 5. Sprinkle salt and stir. Cook for 2 minutes then set aside. 6. Make the bechamel sauce by heating a clean cooking pot then put-in butter and allow to melt. 7. Gradually add-in flour while stirring. 8. Pour in milk then stir continously. 9. Add ground nutmeg and salt then stir. 10. Continue cooking while stirring until texture becomes thick. 11. Arrange soaked lasagna in a baking pan. 12. Alternately top the lasagna with meat sauce, bechamel sauce, romano cheese, and parmesan cheese. 13. Create another layer by arranging a new set of lasagna and other ingredients on top. Note: feel free to add layers as desired. 14. Preheat oven to 375 degrees Fahrenheit...
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...“Wow, Australians really love their meat pies,” Anna Amphlett said to Andrew Ferris as they sat at the Melbourne Cricket Ground watching the Australian Football League (AFL) Grand Final between the Sydney Swans and the West Coast Eagles. “I’ve seen people eat three meat pies straight, then wash them down with a full liter of Fosters Lager,” she said as she looked across to see Sydney win the 2005 Premiership with a score of 58-54. According to observers, “Sydney has ended the longest premiership drought in AFL history in the most emotional and heart-stopping fashion imaginable by beating the West Coast Eagles by four points in the most exciting and closest grand final for nearly 40 years.”1 “But it’s not just at footy matches,” Ferris noted, “they eat them all the time, just like we eat hamburgers and hotdogs back in the States.” Ferris thought about the number of pies eaten by the 100,000 people attending the AFL Grand Final. Amphlett and Ferris lived in Seattle, Washington, but were on a vacation to Australia to visit the Great Barrier Reef and attend the Grand Final in Melbourne. “I wonder if Americans might develop a following for the Aussie meat pie,” he said to Anna… “perhaps there’s a business opportunity back home.” Australian Meat Pies The meat pie, a hand-sized pot pie made with pastry and filled with minced (ground) beef and gravy, is consumed as a takeaway food snack in Australia (see Exhibit 1 for an illustration of a meat pie). According to some observers, it...
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...in half 2 Tbsp. apple cider vinegar 1 Tbsp. Dijon Mustard 1 Tbsp. Olive oil Salt and Pepper Lettuce (hearts of Romaine) 2 cups shredded skinless rotisserie chicken meat 1. In a 2 quart saucepan on medium, cook bacon 5 to 6 minutes or until browned. With tongs or slotted spoon transfer bacon to paper towels to drain. Discard all but 1 Tbsp of bacon dripping from saucepan. 2. With whisk, add vinegar mustard, oil, ¼ tsp salt, ¼ tsp pepper to drippings in sauce pan; heat to boiling – remove from heat. 3. Place romaine in serving bowls. Pour hot dressing over romaine; toss until coated. Add chicken, and toss until well mixed. Crumble bacon; sprinkle over salad. Meatloaf serves 6: 1lb ground Beef (95% lean) ½ lb ground turkey (99% lean) 1 cup bread crumbs ½ cup fresh parsley ¼ grated onion (or sprinkle in onion powder) 2 egg whites 1 Tbsp Worcestershire Sauce 3 Tbsp skin milk ½ Tbsp (ea) salt and pepper 1/3 cup ketchup 1 Tbsp yellow mustard 2 Tsp brown sugar 1. preheat oven to 350 degrees, coat broiler pan with non-stick spray. 2. Combine ground sirloin, grnd turkey, breadcrumbs, parsley, onion, egg whites, milk, Worcestershire sauce, salt, pepper in a mixing bowl. 3. Transfer mixture to the prepared pan, shaping it to 9x5 inch loaf. 4. Stir together ketchup, mustard and brown sugar in a bowl, then spoon on top of the meat loaf. 5. Bake meat loaf until thermometer reaches 160, about an hour. Let rest for 5 minutes before...
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...disadvantages that a Western diet can cause. First and foremost is that the consumption of excessive calories often leads to obesity Agarwal (2008) reports that the USA has the highest daily consumption of calories per capita in the world, with 3770 calories consumed per person per day. According to Kemp, Paul and Segal (2001-10), a western diet contains a lot of sugar, which of course means more calories. To illustrate, 10 teaspoons of sugar are found in one cup of concentrated fruit juice. The typical diet in the USA has lead to sixty-five percent of people twenty years and older being obese, and this number is increasing (Agarwal 2008). Secondly, a typical Western diet is often high in unhealthy fats. Many standard Western foods such as red meat and dairy products contain a large amount of saturated fats. On top of this, processed foods such as margarines, candy and cookies are high in trans-fats (Kemp, Paul and Segal 2001-10). Moreover, Agarwal (2008) affirms that consuming large amounts of unhealthy fats is strongly linked with heart disease. To illustrate, 38.5% of Americans deaths are caused by cardiovascular disease with a further 65 million people living with this disease. According to a major scientific study called the Seven Countries Study, out of 6000 recorded deaths,...
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...teaspoon ground cumin * 1 teaspoon dried marjoram * 1 teaspoon ground dried rosemary * 1 teaspoon ground dried thyme * 1 teaspoon ground black pepper * 1/4 teaspoon sea salt Directions 1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend. 2. Preheat oven to 325 degrees F (165 degrees C). 3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan. 4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving. GYRO CUCUMBER SAUCE Greek Tzatziki Yogurt Sauce for...
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...Stir-fried pork with green pepper Ingredient: Pork, green pepper, garlic, light soy sauce, salt. Method: 1: Chop pork into small fairly thin pieces. 2: Soak and mix the pork with Chinese light soy sauce and a little salt in a bowl for 10 minutes. 3: Cut off and discard the stems of the peppers. 6: Cut garlics into small slices. 4: Heat the wok with edible oil, then fry the well-mixed pork until slices are tinged with gold 5: Transfer all cooked pork into a plate or a bowl. 6: Put all green peppers and garlics into the pan, add oil, fry them until the surfaces of green peppers almost become burnt. 7: Toss in all pork into the wok, stir it with cooked peppers and garlics for 2 minutes. 8: Add salt and chicken extract into the wok, stir for 2 more minutes.. Scrambled egg with tomato Ingredient: eggs, tomatoes, Chinese cooking wine, green onions (not necessary), white sugar. Methods: 1: Beat eggs into a bowl and mix with a little salt and Chinese cooking wine. 2: Place a wok over high heat until hot, add some edible oil, swirling to coat sides. Add in the egg solution slowly when the oil is hot. Stir-fry it for 10-20 seconds until it sets and forms yellowish. Turn off the heat and cut the egg into chunks with the cooking ladle. Pick them out of the wok and put them into a plate. 3: Leave some cooking oil in the wok, swirling to coat the sides. Turn on the heat and add in the chopped green onion when...
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