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The University of Rochester is one of the country's top-tier research universities. Our 158 buildings house more than 200 academic majors, more than 2,000 faculty and instructional staff, and some 9,300 students - approximately half of whom are women.
Learning at the University of Rochester is also on a very personal scale. Rochester remains one of the smallest and most collegiate among top research universities, with smaller classes, a low 9:1 student to teacher ratio, and increased interactions with faculty.
Location: School of Medicine & Dentistry
Full/Part Time: TAR
Regular/Temporary: Regular
Time as Reported Grade 005 Center Trans Neuromedicine
Position Summary:
With specific direction and supervision, performs routine and non-routine office duties requiring general secretarial or word processing skills and proficiency. May concentrate on secretarial or word processing duties in a particular discipline using specialized and complicated terminology or word processing language, abbreviations and symbols.
Typical Duties:
- Collects and distributes mail for Center.
- Types draft letters for Center Directors as needed. Occasionally composes and types non-routine correspondence and documents for approval and signature.
- Orders lab supplies for all labs within the Center. Collects packing slips and matches to corresponding order. Enters orders pending and received in internal ordering site to keep lab members updated on the status of their supply orders.
- Orders and maintains inventory for office supplies.
- Organizes and files Center publication, keeps printed publications stocked within Center labs for quick access by all lab members.
- Responsible for filing of Center documents related to ordering, undergraduate training and time sheet filing, and other documents within the Center as needed. Responsible for maintaining organized files for current and expired accounts. Responsible for filing grant documents for grants within the Center that have ended.
- Picks up orders from supply center, drops off and picks up lab coats for cleaning. Performs other related general secretarial and word processing duties.
Completion of high school plus 2 years of post high school education, preferably in secretarial studies or the equivalent. The ability to type from draft or recorded dictation accurately at 55 words per minute. The ability to operate standard office machines and word processing equipment. Ability to take dictation and operate word processing equipment desirable, but not required. A combination of formal training and experience equivalent to the above.
How To Apply
All applicants must apply online.

subset: commoncrawl


text:
- Books → Practical art → Craft
18th Century Embroidery Techniques
written by Gail Marsh
Guild of Master Craftsman Publications Ltd | ISBN 9781861088086
Paperback – 192 pages
Member's price: $22.50
Usually ships within 2–11 business days.
This is a highly readable and fascinating look at 18th century embroidery techniques, from a U.K. author. It includes relevant quotations from ladies and gentlemen of the period as well as drawings of costume pieces. It features colour photographs of museum-held pieces with annotations throughout. Gail Marsh's research is presented here in a highly readable and fascinating manner, with relevant quotations from people of the period, intricate drawings of costume pieces, annotated with the stitches, threads and techniques that were used, plus colour photographs of the museum-held pieces. This enthralling book is a must for any student studying embroidery, fashion and textiles, craft persons interested in historical embroidery techniques, creators of historical costume for stage.


text:
Hotels in 24324 - Draper VA
Only hotels in 24324 zip code are listed below. Search for cheap and discount hotel rates in Draper, VA for your upcoming leisure or conference / group travel. We list the best 24324 hotels and motels so you can review the Draper hotel list below to find the perfect lodging. Hotels in Pulaski county and area code 540 are also listed.
24324 Hotels/Motels & Accommodations
Next: Show All Available 24324 Hotels with Pricing >


text:
SCRANTON — The streets in west Scranton will be lined with paint cans, toolboxes, and volunteers from all over the U.S., mostly teenagers who have come here on mission trips.
All week, they'll be fixing up houses for folks who need it.
This isn't your typical summer vacation but these aren't your typical kids either.
"I feel like the lady is going to be really proud of us, and I feel like I'm going to be really proud of us as well just to know that we made a lot of people happy," said Francesca Hathaway of Lake Placid, NY.
This isn't their home. In fact, many of them are very far away from home. They come from churches and schools all over the country. Organized by NeighborWorks, a community outreach organization, hundreds of volunteers will be doing odd jobs in the Scranton area this week.
"I'm a really good scraper!"
They are sometimes learning skills they didn't know they had.
"Right now, I'm scraping and we're re doing the porch to make it more accessible for our resident," said Elise Pease Neugebauer of Annapolis, MD.
Crews will work on about 50 homes, mostly in west Scranton, throughout the week. Some of the jobs they're doing are to make the homes more accessible. Other jobs are just aesthetic, but they're just as valuable to the homeowner.
"I'm getting my railing done. It's all rusted out. These fine young people are doing the painting and all the work."
Theresa Naegele, 92, of Scranton says the rest of this summer will look a lot better with a freshly painted porch and garage door, little details that have gone forgotten.
"I have pride in my home, and it hasn't had any upkeep since my husband passed away, and that's 20 years about."
So, the outside of Theresa's home will match the way she's always felt about it. The volunteers will be fixing up and lifting spirits for the rest of the week.


text:
Yesterday, Microsoft launched the web portal www.publicsectorondemand.com/ to provide information on public sector solutions which are available on demand (otherwise known as hosted or software as a service).
The site is designed as a virtual community for people to discuss their ideas and essentially brainstorm on these solutions. Check it out and post your own ideas in the community.
Tuesday, March 31, 2009
Microsoft Launches Site for On Demand Public Sector
Posted by Jim Townsend at 6:29 AM
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text:
KINGSTON, R.I.-- April 2, 2002 -- The University of Rhode Island Military Science Department Spring 2002 Awards Ceremony will be held Thursday, May 2 at 6 p.m. at the International Scholar -Athlete Hall of Fame building, located on URIs Kingston Campus.
The ROTC Program at URI, known as the Cramers Sabers Battalion, will present awards to cadets from the University of Rhode Island, Roger Williams University in Bristol and Salve Regina University in Newport.
The ceremony includes remarks by Military Science Department Chairman Lt. Col. Michael Papadopoulos. Many deserving cadets will be recognized and rewarded for their excellence in several areas from leadership to academics to physical fitness to volunteer community service.
One of the highlights of the evening will be the presentation of a saber handcrafted in Germany to the top cadet whose name will be etched on the blade. The saber is given in honor of Parker Cramer, URI 59, the namesake of the battalion. A member of Cramers family will present the saber and its scabbard.
A reception with refreshments will follow the ceremony.
For Information: Master Sgt. Carl R. Johnson, 874-5425, Jan Wenzel, 874-2116
Copyright © 1999
University of Rhode Island
For more information about this site, contact firstname.lastname@example.com
File last updated: Friday, April 5, 2002
The University is an affirmative action/equal opportunity employer.
All rights reserved. URL: http://www.uri.edu/news/


text:
Average Customer Review
Share your thoughts with other customersCreate your own review
5.0 out of 5 stars Empire of Red Tape
Liz Williams' fine "Empire of Bones" would probably be filed under "political science sf," and indeed it begins as if it's going to be a typical example of the naive and sentimental "downtrodden proletarian human meets the benevolent alien genre." Thankfully it quickly turns into something quite different. Set about 50 years from now it tells the story of Jaya Nihalani,...
Published on Sept. 7 2002 by lb136
2.0 out of 5 stars Poorly extrapolated
The basic idea behind this novel was interesting enough to send me to the corner book store at 1 in the morning, after reading a brief blurb in the NY TImes book section. And the prose was written smoothly enough, and with enough sense of drama, that I finished the novel within the day.
However this novel had major problems. The novel was split into two separate...
Published on June 18 2002 by Amazon Customer
Most Helpful First | Newest First
5.0 out of 5 stars Empire of Red Tape,
lb136 "lb136" (New York, NY USA) - See all my reviews
This review is from: Empire of Bones (Mass Market Paperback)
Liz Williams' fine "Empire of Bones" would probably be filed under "political science sf," and indeed it begins as if it's going to be a typical example of the naive and sentimental "downtrodden proletarian human meets the benevolent alien genre." Thankfully it quickly turns into something quite different. Set about 50 years from now it tells the story of Jaya Nihalani, an Untouchable and a freedom fighter (she's modeled after India's 20th-century "bandit queen" Poulhan Devi) who is wasting away from a mysterious disease in an Indian hospital. When she overhears her doctor talking to her arch-enemy, the army officer who put down her rebellion (he would have been perfectly happy under the Raj, and maybe Williams patterned him after the infamous British General Dyer), Jaya escapes from the hospital and quickly gets transported to the alien nano-techie "depth ship." Yep, the aliens have colonized us and now they've come to see if we're ready for prime time, and only Jaya . . . etc. etc.
But quickly events take an unexpected turn, the POVs (and the settings) become multiple (Williams' depiction of the culture of the aliens, at least as hierarchical as Jaya's own, is especially fascinating), and the story becomes bitter and cynical (readers of Williams' previous novel, "The Ghost Sister," will hardly be surprised at this turn). The two main alien characters turn out to be neither moral nor immoral (they're neither the all wise and beneveloent Spielberg creations nor the "bug eyed monsters" of early-20th-century lore), but merely bureaucratic schemers, more concerned with their personal advancement and with "office politics" than with the fate of the humans who they've created in the first place. There are some great set-pieces: at one point a movie star (she's from Bollywood, not Hollywood--the Americans are always off stage here), who is to appear in a biopic of Jaya's life, arrives at Jaya's hangout on a cloned mammoth with her own private army (complete with a helicopter): she is led to think it's up to her to save the world (not hardly). Like the book itself, it's a great conception.
It's bitter, sardonic, and a fast read. Political it may be, but it owes far more to Jonathan Swift than to Ursula LeGuin. You'll remember it a while.
2.0 out of 5 stars Poorly extrapolated,
Amazon Customer (Oakland, CA United States) - See all my reviews
This review is from: Empire of Bones (Mass Market Paperback)
The basic idea behind this novel was interesting enough to send me to the corner book store at 1 in the morning, after reading a brief blurb in the NY TImes book section. And the prose was written smoothly enough, and with enough sense of drama, that I finished the novel within the day.
However this novel had major problems. The novel was split into two separate worlds - the alien world, and what was happening on Earth. What happened on the alien world was more of a distraction from the main plot than anything, scarcely tying in to events on Earth. The world was composed primarily of sci-fi cliches, aside from the idea of an advanced alien society being separated into castes, a genuinely interesting idea. Unfortunately, the author diminishes the impact of the castes by clearly siding against them as being unfair and artificial, rather than accepting them as the way of advanced beings. It's a patronizing attitude the author should be embarassed about.
What happens on Earth is, unfortunately, no great shakes either. If Liz Williams is going to introduce archetypical characters, such as a lead enemy who slaughtered Jaya's lover in front of her eyes and dedicated his life to killing Jaya, she should let the drama play out. Instead many characters just get dropped or ignored. In an amazing coincidince, her arch-enemy is lovers with the woman who plays Jaya in a Bollywood movie, a character in there for no good reason except, perhaps, the author's whim to talk about Bollywood.
Another reviewer mentions that this story is based off an earlier short story the author published. I'm not at all surprised to hear this, because this work, the second published novel by the author, had the feel of a grand but small vision, stretched much farther than it should have. The author strongly hints at a sequel; I have to believe that if she releases one, it will be painfully bad.
5.0 out of 5 stars The Post-colonial Prometheus...,
Mr. K. Mahoney "Kevin Mahoney" (Punked Books, London, UK) - See all my reviews
This review is from: Empire of Bones (Mass Market Paperback)
Empire of Bones is an extrapolation of my favourite Liz Williams short story, The Unthinkables. This short story, published in Interzone a couple of years ago, told the tale of an alien race that had a strict caste hierarchy, with the Unthinkables on the lowest rung. This had obvious overtones of the Untouchable caste in India, and in Empire of Bones, Liz Williams has made this comparison explicit, since her novel involves both the Unthinkables (or 'The Naturals') and the Untouchables.
Elements of the earlier story resound. The Khaithoi caste is insectile, while Sirru's caste is birdlike. Readers of The Unthinkables will immediately identify with the likeable Sirru, and like him, will distrust the aloof and mysterious Khaithoi. The Khaithoi are far more educated than the Desqusai (Sirru's people), and exclude the lower caste by employing their higher concepts in a secret and exclusive language in Sirru's presence. Jaya Nihalani, on the other hand, exploits her membership of the Untouchable caste to feign ignorance of English whilst she is poked and prodded at in a UN hospital. She may be the object under examination by the English doctors, but she still strives towards subjectivity and empowerment by eavesdropping on their discussion of her.
Despite the fact that this novel is published in America, and will presumably have a largely American audience, this is primarily a British post-colonial Science Fiction novel. This distinction is important: the aliens here have no interest in sullying the White House Lawn by landing there, as they might conceivably do in the archetypal American imperial popular science fiction narrative. My view is that the Americans are now producing popular science fictions that are the equivalent of those the British produced a hundred years ago, at a similar juncture: the imminent fear of the fall of empire.
As is to be expected in a novel written by a woman, there is no misogyny directed at women. Indeed, the world's oldest profession is presented in a sympathetic light and has a valuable role to play. Having said that, although Anarres the courtesan is not threatened with death as punishment due to the open broadcasting of her allure, she and Ir Yth are employed very much as tools. Sirru and Ir Yth are the stereotypical 'dysfunctional' parents - it's no wonder that their young 'uns have gone so wrong (although these are not Ir Yth's progeny - she's more of the wicked step mum). Like many of the wives in the novel except Jaya, Ir Yth is unfaithful, and thus Sirru, like all the husbands, are cuckolded - although this must be even more humiliating if you do actually look like a cockerel. Unlike the American popular science fiction narrative, Sirru the alien is not presented as a threat. True enough, Jaya misunderstands his intentions, and like a vampire, Sirru can transform his body to hide from the gaze of humans so he can infiltrate his neighbours and surroundings with ease; but we know that he is also a hero, since he is presented in a sympathetic light. Sirru is the very antithesis of a vampire: he gives his own blood and bodily fluids to save life (although his method of giving blood can still be quite violent). His naiveté of human affairs is presented in a humorous light, but he is ultimately more knowledgeable than he appears...
Liz Williams has spent a great deal of time in Asia, and has no doubt observed the Indian caste system in action, but this actually turns out to be that very British thing - a novel about class. Perhaps one thing that the British colonisers (that Liz Williams mentions so often), found so appealing about India was the complementarity of the caste system to the class system. Amir is certainly Anglo-Indian, so his predecessors must have embraced the British in more ways than one. Sirru and Jaya do have a couple of dialogues about free will, but it is the explicit comparison between Amir and Sirru that best expresses it. Unlike Sirru, Amir has already lost his ancestral lands to the Japanese businessman Tokhai. Like the rural English, Amir finds himself priced out of his local area and his palace is sold off to become a country cottage/second or third home. Amir exerts his free will by trying to cling on and enforce the old order, but unlike Sirru and Jaya, he does not realise that the wheel will go round and round, no matter what he does. Nowhere One and the Naturals, despite their revolt against the caste system, still have an inherent hierarchy.
I have written far more than I had intended to about The Empire of Bones, which in itself is indicative of its appeal (interested readers can contact me to read the rest of the essay online). In an interview with Liz Williams, she told me that she tries to make every word count in her fiction. This is certainly true in The Empire of Bones. The novel has an intricate plotline, such a sound and compelling structure, that there is a twist and turn with almost every page. Unlike Jaya's audience when she's a conjuror's assistant, there will be few hecklers to detract from Liz Williams' conjuring tricks. In the character of Tokhai, Liz Williams seems to have returned to the theme of her PhD, that of the philosophy of science. She's interested in just how far scientists will go in undermining ethical boundaries. Tokhai may need a cane for his stereotypical mad scientist disability (although the disability is novel and pertinent to the novel), but boy, can he run and run! Tokhai has far less angst than Mary Shelley's most famous creation though; rather it is Sirru who has the stress of playing the Promethean father. If you've a sensitive and discerning nose, you should find Liz Williams' fiction to be far more spicy and appealing.
5.0 out of 5 stars fast-paced science fiction thriller,
Harriet Klausner - See all my reviews
This review is from: Empire of Bones (Mass Market Paperback)
In 2030 India, Hindu Fundamentalists take control of the government and reinstate the caste system. Riots erupt as the Untouchables try to reverse the political and social systems, but their caste and only their caste, are struck down by a deadly plague. This disease gives credence to the belief that the Untouchables are beneath the notice of the other, higher castes.
Jaya Nihalani, an Untouchable, has fought against the government for much of her life and is regarded as a terrorist. When a mutated form of the plague strikes she is turned into a Receiver, able to communicate with a ship manned by those who seeded our planet millennium ago. Now Earth has evolved enough to be absorbed into the Rasatran Empire and Jaya must make sure that the assimilation goes well or Earth will be destroyed.
EMPIRE OF BONES is a fast-paced science fiction thriller that shows what could happen when First Contact occurs. The homeworld of Rasatra's politics, culture and social structure is crafted in such intricate detail it feels as if Liz Williams is a native social anthropologist. Yet the talented writer never slows down the action while providing characters, both human and alien, that are believable and understandable inside the strong plot. All this makes for a great novel and easy conversion into an excellent movie.
Harriet Klausner
3.0 out of 5 stars Great Story with Some Major Flaws,
Jack M. Walter "Jack M. Walter" (Baltimore, MD) - See all my reviews
This review is from: Empire of Bones (Mass Market Paperback)
Empire of Bones starts out as a great concept, but the author lets herself slip by putting in some foreshadowing that is actually explicit information to the reader about what is to come. The last third of the novel loses momentum, and the ending is much too open and refuses to suggest answers to some major questions about self-determination and humankind's place in the Universe. Also, if the alien culture is so similar to India's and the Hindu religion, why didn't that culture become the dominant one on Earth? This is a wonderfully original story that loses power like a balloon running out of air. I wish I could rate it higher, but its flaws bring it down to a level of only above average.
5.0 out of 5 stars Even Better than Ghost Sister,
By A Customer
This review is from: Empire of Bones (Mass Market Paperback)
Liz Williams is simply one of the best science fiction writers on the contemporary scene. Like her excellent previous novel, The Ghost Sister, Empire of Bones emerges from a fascinating premise that is meticulously developed in a gripping story populated with rich characters, both alien and human. And she writes beautiful, direct prose that is evocative without being ostentatious. Few science fiction authors can pull all of this off, but Williams is batting 1000 so far. I am already eagerly awaiting her next book.
Most Helpful First | Newest First
Empire of Bones by Liz Williams (Mass Market Paperback - March 26 2002)
Used & New from: CDN$ 0.01


text:
By Gerry J. GilmoreAmerican Forces Press Service
WASHINGTON, Jan. 26, 2009 Greatly reduced violence in Iraq over the past year has aided in the completion of a multitude of reconstruction projects that benefit the Iraqi people, a senior U.S. military officer posted there said yesterday.
Five years ago, the U.S. Army Corps of Engineers' Gulf Region Division "was tasked with overseeing a great deal of the reconstruction effort in Iraq," Army Maj. Gen. Michael R. Eyre, the GRD's commanding general, told reporters during a news conference held in the organization's Baghdad headquarters.
The GRD in Iraq, Eyre said, consists of more than 600 federal civilian employees and servicemembers, plus thousands of contractors. The organization also includes more than 400 Iraqi employees, he said.
GRD-managed construction projects employ 25,000 to 30,000 Iraqis daily, Eyre said, noting that nearly 75 percent of his organization's active contracts are awarded to Iraqi businesses.
Eyre said he is "humbled and amazed" by the "remarkable" progress that has been achieved along the reconstruction front in Iraq since he took command of the division in October 2008. Such projects, he said, include new or renovated schools, health clinics and hospitals, new or upgraded water treatment and power plants and more.
"The greatly improved security situation has really allowed the reconstruction progress to advance," Eyre said, "and we are turning projects over to the government of Iraq every week."
Recent surveys demonstrate that most Iraqis' No. 1 concern today is obtaining essential services, Eyre said. In the past, he noted, Iraqi citizens' top concern was security.
"We continue to work nonstop with our Iraqi partners to improve the quality of life for all Iraqis," Eyre said. More than 4,400 Iraq reconstruction projects valued at nearly $7 billion have been completed since January 2004, he said.
Meanwhile, the GRD continues to partner and coordinate with senior Iraqi government officials, Eyre said, to "ensure that everything we do is building toward completed projects that meet the needs of the people of Iraq." In this endeavor, he added, the Iraqi government is in the lead, while the GRD takes a supporting role.
The GRD's reconstruction projects are providing Iraqis essential services such as energy, water, education, security and health care facilities and transportation, said Richard A. Hancock, the GRD's director of programs, who accompanied Eyre at the news conference.
Just last week, Hancock said, a new water treatment plant was opened that has the capability to provide clean drinking water for more than 190,000 residents of Baghdad's Sadr City district.
The Sadr City water treatment plant is among more than 800 water-supply projects that have been completed throughout Iraq, Hancock said. These projects, he said, "have directly impacted the quality of life, health and well-being for more than 5 million people."
Meanwhile, Hancock said, a soon-to-be-completed expansion of the electrical power plant at Qudas, north of Baghdad, will have the capacity to add 180 megawatts of electricity to Iraq's power grid.
"These added megawatts are equivalent to enough power for 180,000 homes," Hancock said, noting that the Iraqis will take over management of the plant this spring.
The GRD also has turned over 132 primary health clinics and 41 hospitals to the Iraqi Ministry of Health, Hancock said.
"These hospitals and clinics provide modern facilities for the treatment of millions of patients in all parts of the country," Hancock said, while "ensuring a clean and modern workspace" for health care workers.
To attract top-notch physicians, Hancock said, many of the larger health care facilities offer off-site housing for doctors.
It's also important, he said, to acknowledge the key role that education plays in Iraq's future.
"We have built or renovated more than 1,100 schools," Hancock said, that provide Iraqi children "with the kind of quality facilities they deserve."
Other reconstruction efforts, Hancock said, are geared toward adult education needs, such as the dormitory, classroom and auditorium renovation projects now under way at a 1,400-student vocational school in Iskandaria, south of Baghdad.
"One of the best parts of that school," Hancock said, "is that as students graduate we are putting many of them right to work on the construction site, expanding the school that they just graduated from [and] using the skills they just learned."
Related Sites:Gulf Region Division


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You can order online now at http://www.oldviennallc.com
Best Potato Chips St. Louis 2004 - Red Hot Riplets
i was looking on infomation on how to order the red hot riplet chips
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How can I order Red Hot Riplets and have them shipped to San Diego?
I also would like to know how to order the Red Hot Riplets...they are the best.
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i wold like to know if i can order red hot riplets and have them sent to my house for my dad. he realy loves them a hole lot.
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text:
I have a son who just turned 4, a daughter who is 2 1/2 and now baby boy on the way. I absolutely love my job and don't want to quit when the baby is born. It's a demanding career though (both me and my husband have demanding careers) so we often need long nanny hours. Also another problem is that due to the economy, my salary sucks right now - I have potential in a few years - but as of now, I earn enough to cover nanny/preschool costs and my student loan. If I continue with nanny and preschool (the older two have to go to preschool) and then add a third, I will not be able to afford my student loan - which is a must. My loan is actually going up in a couple of months since I am on the interest-only plan for a year. So pretty much I am going to be $1,000 short a month at a minimum. Therefore, the only option is reducing childcare costs. How in the world do I do this? Even if I get some family help, it's not on a regular basis (due to everyone's schedules) plus asking for help for three young children is a lot! Any advice is greatly appreciated! Thank you!
Posted 01/10/2013
Have you looked into in home daycares? They are usually the cheapest outside of family
Posted 01/10/2013
We are adding baby # 3 this may and are getting a great deal through a day care . I did a lot of research and realized that most day cares will give you a discount for every child enrolled . My husband and I also work full time and all the kids will be in day care 5 days a week .now this depends in the state you live in ( if in USA) some states are outrageously pricy when it comes to child care.
Posted 01/10/2013
This is wat my sl did she found someone that worked opposite shifts then her and they watched eachothers kids for free well one would work and other would babysit she put ads up at work ,school and the newspaper. Iam a home dc provider and I charge less for the more kids u have so if r looking for a home dc make sure to see if they do a family discount..
Posted 01/10/2013
Do either of your jobs offer an FSA? Good way to pay for childcare by avoiding paying some taxes.
I would also suggest at home daycare.
I would also suggest at home daycare.
Posted 01/10/2013
i posted a response on your thread on the april board...
Mom to 6 girls here on Earth, 17, 15, 6, Twins 2, Newborn and 5 Babies in Heaven.
Posted 01/10/2013
Could you and DH stagger your work hours so you don't need longer daycare hours? Like one of you go in early and get off a little earlier to pick them up, the other one drops off and works a little later.
Posted 01/10/2013
Any options of working night or weekend shifts? Sleep deprivation will set it but with young 3 kids I'm sure you're already there!
Addy 6/11/10
Sydney 5/25/13
Posted 01/11/2013
The rate for a nanny wouldn't really change that much from 2 to 3 kids. At this point, nannies will be the way to go instead of daycare.
Posted 01/11/2013
Do u know anyone close by that is also looking into child care...we were able to hire a nanny that we share with our neighbor...right now she only has two kids but my neighbor is due the end of this month and i am due the end of may so she will go to three and then four kids...we were able to pay her based on the number of kids and it is going to save us both money...we would never be able to do it alone so it helped that we found someone who was also in our situation and a wonderful nanny!!! Good luck!!!
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I am not sure this is in the right place. Also this doesn't have to do with me, I am just asking a question for opinion.
Around here boarding a horse can cost from 175 to 400 a month depending on in door arena, pasture, stall etc.
Would it be worth renting out a facility if you don't have the experience to run it yourself, or don't want too? For example: (this is a real place that isn't run or really owned by one person at the moment a little neglected):
A twelve stall barn with a 20 by 30 hay barn, large tack, feed and bedding storage areas, wash stall, and as well as a small lounge area with full bath room. 15 to 30 acres of pasture, large outdoor arena and smaller paddocks. There is no on site living quarters, but large gravel area for parking. Perimeter fence with gate and interior fencing around pastures and paddocks.
Do you think renting or leasing (or what ever) would be worth it, how much would you pay based on the going rate of board and facilities? Add anything you want, it was just a random thought to me and wanted other ideas. Thanks


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OAPCS 2012 Charter School Conference a Smashing Success
Home » OAPCS 2012 Charter School Conference a Smashing Success
Posted on October 16, 2012
At this year's State Charter School Conference at the Greater Columbus Convention Center Michelle Rhee of StudentsFirst joined Ohio Alliance president Bill Sims in conversation about the importance of challenging conventional thinking when it comes to public education and how critical it is for education stakeholders to be earnest in making sure that what we do is genuinely in the best interests of students. She also reminded the charter school audience of how important it is to be proactive in the political and policymaking arena.
Also keynoting the event was Greg Richmond, president of the National Association of Charter School Authorizers (NACSA). Richmond praised Ohio for its progress in addressing quality issues in the charter school sector, encouraging Ohio's charter community to continue to demonstrate leadership through quality initiatives.
The 2012 Charter School Teacher of the Year award went to Lynnly Wood, KIPP Journey Academy; and, the 2012 School Leader of the Year award went to Chad Carr, Columbus Preparatory Academy. Congratulations Chad and Lynnly!
(Pictured above: L-R - Greg Richmond, NACSA; Lynnly Wood, Teacher of the Year, KIPP Journey Academy; Jay Hromatka, Piper Jaffray; Bill Sims, OAPCS)
L-R: Bill Sims, OAPCS; Chad Carr, School Leader of the Year, Columbus Preparatory, Jay Hromatka, Piper Jaffray
Michelle Rhee of StudentsFirst, in dialogue with Bill Sims during day two of the conference.


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In addition to the end of the world, 2012 marks the 30 years "anniversary" of the Malvinas/Falkland islands war, fought between Great Britain and Argentina in 1982. In part for this symbolic year, this conflict has made its way back in the news. In the last few months, Argentina's government has put pressure on Great Britain and on other countries to force negotiations concerning the control over the tiny islands, home of 3000 people, mostly British descendants. President Kirchner got most Latin American countries to denounce what she considers being British colonialism. She even left the Summit of the Americas early to protest the absence of the issue in the final resolution. For its part, the British government has maintained a none negotiable hard line, sending war ships and, beware Argentineans, Prince Williams to reinforce its military presence on the island. Nothing to worry about, neither country is looking for a war. What is all this about then?
A little history first, the Malvinas are under British rule since 1833, following French, Spanish, and short-lived Argentinean occupations (destroyed in 1829 by an American war ship). Because of its proximity with mainland (464 km), the fact they were expulsed by force and their past possession of the islands (including Spanish rule before independence), Argentina never recognized British authority over the islands. One must also note a long tradition of British imperialism in Argentina, mostly economically, but also militarily, such as the consecutives invasions in 1806 and 1807. Which brings us to 1982. An incompetent and corrupted military dictatorship, faced with its own failure to redress Argentina's economy and eager to move the attention away from its terrible human rights record (about 30 000 individuals "disappeared" during the dictatorship), saw the invasion of the British Islands as great national cause that could get them popular support. Which it did for a few weeks, until Margaret Thatcher decided to response with force. The British navy crushed an inadequately equipped and formed Argentinean military. The truth is, the generals thought Great Britain would negotiate or maybe even let go of the islands. Result, more than 900 deaths, and the end of Argentinean military dictatorship who was completely discredited both in Argentina and abroad.
In the 21st century, Las Malvinas plays a similar role it has played in 1982. Faced with slower economic growth for the first time since 2003 (although Argentina still enjoys an enviable economic situation and is still far from recession), Kirchner and her government are stimulating national fervor around Las Malvinas issue. Denouncing Great Britain, asking to negotiate the islands' return to Argentina comes with no internal political cost and it gives Kirchner an image of power in front of imperialist countries. It brings together left wing entities – Imperialism, to this day, is part of many left wing discourses – and right wing groups – trying overcome of a national humiliation -. In my opinion, this is the main reason why this conflict has reappeared in diplomatic circles, combined to the fact that Las Malvinas are surrounded by immense reserves of offshore oil. Argentina is in dire need of energy sources, as the recent expropriation of the oil company Repsol-YPF shows, and could settle for a deal that would include share exploitation of these reserves.
The British point out to auto determination principles (most islanders want to stay under British rule) while the Argentineans underline some historical and geographical reasons to back their claims. At the end of the day, that the small community of las Malvinas are Argentinean or British matters little in the actual conflict. It is more a question of internal politics and interests than international law. Even if nothing comes out of these diplomatic and media actions, it would have served the simple political purpose of bringing Argentinean behind a national cause once again.


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Below is the poem entitled I See You- which was written by poet
Amero. Please feel free to comment on this poem. However, please remember, PoetrySoup is a place of encouragement and growth.
Read Poems by
Anthony Amero
As I watch the couple
Holding hands as they
Walk the beach
To the setting sun …
I see you
Watching the empty swing
Sway in the breeze
Pushed only by the
Hand of the wind …
I see you
When the moon lights
The sky and the stars
Dot the heavens
With their magical light …
I see you
And when I look into my heart
As I lay at night
And the grin spreads
Across my face …
I see you


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Hi everyone - seems to be a bit quiet here so here's a photo of some bread I made last week.
These are Jeffrey Hamelman's two leaven sourdough. Wonderful flavour from the rye and wheat leavens built separately, one moist, one firm - not too open crumb and excellent keeping.
Best wishes
Login or Signup to add your comment.
You should have posted this in the [url=http://www.sourdough.com.au/forum/viewtopic.php?f=19&t=864]confession thread[/url].
Bake Me !
i myself started baking again, doing hybrids only till i'm happy with my new starter but it feels bloody great to have time again for some baking
hope my starter is ready for weekend, its very active already but i'm not too happy with its smell yet
Bake Me !
I was kidding, Pete. You're right, who'd stand a chance against wide-eyed innocence?
I love competitions...for the fun of it. I never enter anything thinking I'd win anything. If I do, it's a bonus, a thrill, a celebration.
Pete, you should enter one of your loaves for Dan's competition, though, I suspect you may have the book already. Well, when you win it, you can pass it to me, lol.
TP, I haven't got the book actually but I don't like competitions so much. Mind, I am sure I wouldn't win - I think those kids are going to be difficult to beat but then I doubt that they would want the book!
If you haven't tried this recipe, it is well worth a go.
Best wishes


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Book your room at Travelodge Wisconsin Dells
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Room, 2 Queen Beds, Non SmokingMax Occupancy: 4 guests (up to 3 children)
Room, 1 King Bed, Non Smoking, Jetted TubMax Occupancy: 2 guests (up to 1 child)
Get an overview of this hotelWisconsin Dells hotel in Lake Delton with free breakfast and indoor pool
Located in Lake Delton, this hotel is within a 15-minute walk of Crystal Grand Music Theater and Tommy Bartlett Exploratory. Canyon Creek Riding Stables and Noah's Ark Waterpark are also within 2 mi (3 km).
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Along with an indoor pool, this hotel has a spa tub and a 24-hour business center. Free continental breakfast, free WiFi in public areas, and free self parking are also provided. Additionally, coffee/tea in the lobby and a 24-hour front desk are onsite.
Room Amenities
All 62 rooms offer free WiFi, cable TV, and desks.Information missing or incorrect? Tell us!
Hotel Amenities
Hotel Amenities
Travelodge Wisconsin Dells features an indoor pool and a spa tub. Public areas are equipped with complimentary high-speed wireless Internet access. This hotel offers access to a 24-hour business center. Guests can enjoy a complimentary breakfast. This Wisconsin Dells hotel also offers coffee/tea in the lobby and an elevator (lift). Onsite self parking is complimentary.
- Number of buildings/towers - 1
- 24-hour business center
- Free RV, bus, truck parking
- 24-hour front desk
- Total number of rooms - 62
- Number of floors - 2
- Coffee/tea in lobby
- Free breakfast
- Elevator/lift
- Free self parking
- Spa tub
- Indoor pool
- Free WiFi
Family Friendly Amenities
- Indoor pool
- Free Wi-Fi
- Rollaway/extra beds available
- Cribs/infant beds (complimentary)
Available in all rooms: Free WiFi
Available in some public areas: Free WiFi
Free self parking, Free RV, bus, truck parking
Room Amenities
- Private bathroom
- Desk
- Rollaway/extra beds available
- Hair dryer (on request)
- Shower/tub combination
- Iron/ironing board (on request)
- Free cribs/infant beds
- Connecting/adjoining rooms available
- Air conditioning
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Where to Eat
Guests are offered a complimentary continental breakfast.
Nearby Things to Do
An indoor pool and a spa tub are on site.
- Golfing nearby
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- In-room accessibility
- Accessible bathroom
- Accessible parking
Hotel Policies
Check-in time starts at 4 PM
Check-out time is 11 AM
Payment types
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
- A pet fee will be charged per pet, per night
- Rollaway bed fee: USD 15 per night
We should mention
The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.


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Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
1. A process for preparing acidified ground meat particles comprising:
(a) treating ground meat to extract binding protein from the meat;
(b) forming the treated meat into particulate form and cooking the formed meat particles in a solution containing salt sufficient to prevent loss of salt from the meat during cooking for a period of time and at a temperature sufficient to denature at least a portion of the protein and set the shape of the meat particles;
(c) contacting the product of step (b) with a food grade acid solution containing sufficient salt to prevent gelatinization of the meat for a period of time sufficient to decrease the internal pH of the meat to a pH of 4.6 or below.
2. A process for preparing acidified ground meat particles comprising:
(a) treating ground meat with salt to extract salt-extractable protein from the meat;
(b) forming the treated meat of step (a) into particulate form;
(c) cooking the particulate meat of step (b) in a salt solution for a period of time and at a temperature sufficient to denature a major proportion of the meat protein and set the shape of the meat particles;
(d) contacting the meat particles of step (c) with an aqueous solution of a food grade acid and salt for a period of time and at a temperature sufficient to reduce the pH at least one pH unit below the natural pH of the meat.
3. The process according to claim 2 wherein said meat is beef.
4. The process according to claim 2 wherein said process further includes the step of blending the meat with an antioxidant prior to step (a).
5. The process according to claim 2 wherein the salt in steps (a) and (c) is sodium chloride.
6. The process according to claim 4 wherein said antioxidant is sodium tripolyphosphate hydrated with lemon juice solids.
7. The process according to claim 2 which includes the further step of holding meat of step (a) for a period of at least 4 hours at a temperature sufficient to prevent bacteriological spoilage and protein denaturation prior to step (b).
8. The process according to claim 1 wherein said meat particles are formed by extrusion.
9. The process according to claim 2 wherein said meat particles are formed by extrusion.
10. The process according to claim 2 wherein the meat particles range from about 0.3 to about 1.3 centimeters in diameter and from about 0.3 to about 2.6 centimeters in length.
11. The process according to claim 2 wherein the temperature of the salt solution of step (c) ranges from about 63° C. to about 100° C.
12. The process according to claim 2 wherein the salt content of the solutions used in step (c) and (d) ranges from about 1% to about 3.0%.
13. The process according to claim 2 wherein the food grade acid is phosphoric acid.
14. The process according to claim 13 wherein the phosphoric acid is used in an amount sufficient to provide an aqueous acidic solution having a P2 O5 content ranging from about 0.3% to about 20%.
15. The process according to claim 14 wherein said aqueous acidic solution also contains from about 1% to about 3.0% salt.
16. The process according to claim 1 which includes the further step of freezing the acidified meat particles.
17. The process according to claim 1 which includes the further step of packing the meat particles in a food.
18. The process according to claim 17 wherein said food is a tomato sauce.
19. The process according to claim 2 wherein said meat is selected from the group consisting of beef, veal, pork, lamb, mutton, poultry and mixtures thereof.
20. The process according to claim 2 wherein the acid is selected from the group consisting of acetic acid, adipic acid, citric acid, lactic acid, malic acid, succinic acid, tartaric acid, phosphoric acid, hydrochloric acid, sulfuric acid and mixtures thereof.
The present invention relates to a process for the production of acidified meats useful in the preparation of acidified foods.
Canned foods are presently heat processed in a retort to prevent microbiological spoilage at room temperature. These products are processed to a point of "commercial sterility", which is defined in 21 CFR 113.3(e), as a condition achieved by the application of heat which renders the food free of microorganisms capable of reproducing in the food under normal, nonrefrigerated conditions of storage and distribution and viable microorganisms, including spores, of public health significance. This degree of sterility is attained when all pathogenic and toxin-forming organisms have been destroyed as well as resistant types which, at present, could grow in the product and produce spoilage under normal conditions.
Retorting of canned products is in effect a double cooking that can have a serious effect on the texture and quality of the product. Macaroni-type products, upon retorting, attain a mushy or soft appearance and mouth-feel which is organoleptically unsatisfying.
Commercial sterility of canned-food products can also be obtained by mild heat treatment at pH's of 4.6 or below. As stated in 21 CFR 114.3(b), acidified foods are defined as those acid foods or foods to which acid is added, which have a water activity (aw) greater than 0.85 and finished equilibrium pH of 4.6 or below. Acid foods can contain small amounts of low acid foods (a pH greater than 4.6 and a water activity greater than 0.85) and have resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or food product. To insure that no pockets of viable bacteria remain after processing, the pH must be uniformly reduced below 4.7 prior to cooking even in the interior of large particles such as meat.
The growth of toxin-forming microorganisms, such as Clostridium botulinum, can be inhibited by mildly heating foods having a pH of 4.6 or less or extensively heating foods having a pH above pH 4.6. Foods having a pH above 4.6 require high processing temperatures of about 115° C. for prolonged periods of time in order to assure adequate destruction of the microorganisms.
In an attempt to avoid the extensive retorting of products that seriously affects the color, texture and flavor, foods can be acid blanched to reduce the overall pH of the food (U.S. Pat. No. 3,886,296). This acid blanch can be used for a number of foods to lower the pH and, thereby, reduce the necessity of extensive retort time. However, U.S. Pat. No. 3,886,296 teaches that meat, in the form of meatballs, may be included in a tomato-sauce product by sterilizing the meatballs by steam cooking at 121° C. for 15 minutes. After sterilization, the meatballs can be then added to a heated sauce and an acid blanched pasta. The avoidance of the use of the acid blanch technique for ground meat products in U.S. Pat. No. 3,886,296 is in line with the fact that ground meat emulsions lose their binding ability when treated with acid. Acid blanching would thus destroy the character of the meatballs. Acid blanching cannot be used for larger particles as sufficient reduction in the interior pH cannot be achieved. At present, meatballs for low acid foods are prepared by the use of encapsulated acids or acidogens which do not release the acid until the meat is heated sufficiently to denature the protein (U.S. Pat. No. 3,359,120). In addition to the added expense of the encapsulated acid, it has been found that a portion of acid is released simply by contact with cold water. Meat processors using fat-coated acids have noted problems with shorting-out of the emulsion prior to cooking. This leads to the breakdown of the meatballs and the formation of fine meat particles and free fat which are unsightly in the product.
Presently, small particles of meat which are being added to acidified tomato sauce products are prepared by extrusion and cutting. The product has the appearance of pellets and not naturally browned meat as prepared in a kitchen. It would be desirable to provide meat particles which had the proper interior pH and the appearance of kitchen-browned meat.
In accordance with the present invention, meats can be acidified by a process which provides the necessary low-interior-acid level for acid foods while providing a meat product which is more natural in appearance, better tasting, and has a better texture than that presently obtained using the encapsulated-acid process. Reduction in cost and the ability to use a wide range of meat quality with equivalent results are also benefits of the process. The primary steps of the invention include salting ground meat to extract salt-soluble protein for binding, extruding the ground meat into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. By this means, the texture of the meat particle can be set prior to treating with the acid. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
The meat used in the invention can include beef, veal, pork, lamb, mutton, poultry including chicken, turkey, duck, fowl, and the like, though the acidified meat is preferably beef or compositions containing a majority of beef. As used herein, the term "meat" and/or each specific type is intended to include skeletal muscle, organs and meat by-products. Any practical level of fat can be used though fat levels below 50%, i.e. 50% or more lean, are preferred. The meat component of the mixture can be prepared from cuts having the desired lean/fat ratio or fat can be added to obtain the desired ratio. The amount of fat present is not critical as fat can be removed during processing. Some prior art processes are limited to the use of expensive cuts of lean meat as the methods for cooking do not allow for the removal of excess fat prior to cooking the meat in a sauce.
The meat components are preground to appropriately size the meat for further processing. Fat is preferably ground separately and added to the meat mix. The meat component can be analyzed for fat content and offset with meat or fat as necessary to achieve a desired fat level. Calculated quantities of meat and fat components to produce the desired fat level are admixed in suitable equipment such as a mixer-grinder.
The ground meat is blended with an agent which will extract protein from the meat for binding of the ground meat into particles. Particularly effective in this regard is salt. Included in the term "salt" is sodium chloride, potassium chloride, ocean salts and other natural salts and mixtures thereof. The salt can be conveniently admixed with the meat during the mixing stage. Additional agents which can perform this protein-extraction function include sodium and potassium, ortho- and polyphosphates. It is also contemplated that portions of meat can be salted separately to extract soluble protein followed by blending the salted meat and/or soluble meat protein with meat or salted meat to form ground meat having sufficient salt extracted meat protein therein for binding. The higher the quality of meat the less salting that is required to obtain the necessary water soluble protein which is needed for binding.
In order to improve water holding and increase the stability of the meat against oxidative rancidity, it is preferred to also blend in with the meat mixture an antioxidant such as sodium tripolyphosphate hydrated with lemon juice solds which is available from Stauffer Chemical Company under the trademark LEM-O-FOS®.
The salt should be used in an amount necessary to achieve the extraction of protein needed for binding during the initial processing period. Amounts ranging from about 1% to about 3%, and preferably from about 1.5% to about 2.5% have been found to be effective. The preferred ingredient NaCl is generally included in an amount ranging from about 1.5% to about 2.5% by weight based on the total weight of the ground meat, fat and water. Protein extraction can be improved by holding the salted meat prior to further processing. Holding times up to 24 hours can be used. Preferably, holding times of from about 12-18 hours, e.g. overnight, are used.
The meat mixture is then sized according to the final use. The final use can take the shape of pellets, strings, balls or any other convenient shape. Preferably, the meat is extruded through a die of sufficient diameter to form the desired size. Particles below about 0.3 centimeters in diameter are sufficiently small that acidic sauce such as tomato sauce can be used for acidification. Particles which are too large for thorough acidification are to be avoided to assure proper sterility of the product. Meat balls of larger than 1.3 centimeters diameter may not be effectively acidified depending on the texture of the meat. For esthetic reasons, the length of particles should not exceed about 2 times the diameter.
The meat mixture, sized according to the end product desired, is heated in an aqueous salt solution for a period of time and at a temperature sufficient to denature the exterior protein and set the particle shape. Cooking is done in a salt solution, preferably the same concentration as that in the meat, to avoid leaching out or augmenting the desired salt level in the meat. The meat is preferably cooked entirely throughout though only partial cooking may be used, particularly when cooking large size pieces. Cooking temperatures can range from about 63° C. to about 100° C. for periods of time ranging from about 2 minutes to 5 minutes. The higher the temperature generally the shorter the cooking time. The solution is preferably agitated to insure even application of heat to the meat particles and to avoid particle agglomeration.
After the first or preliminary cook, the meat particles are drained using any appropriate equipment such as a drain table, drain belt, separator, colander, centrifuge and the like. Pressure which can abrade the particles is preferably avoided to prevent formation of fines.
The drained particles are then treated in an acid/salt bath for a period of time and at a temperature sufficient to reduce the interior pH of the meat to the range desired. The pH can be reduced at least 1 pH unit below the natural pH of the meat. For acidified foods, the internal pH of the meat is reduced to a pH of about 4.6 or below. Cooking the meat in the absence of the salt tends to form a gelatinous product. The salt content of the cooking bath is sufficient to prevent formation of a gelatinous product. Amounts ranging from about 1% to about 3% by weight of the solution can be used. If the meat particles were not completely cooked in the first cooking stage, the acid treatment can be at a temperature and for a time sufficient to denature the protein in the particle, i.e. the cooking is completed in the acid/salt bath. The extent of treating time is related to the amount of acid absorbed by the meat. The longer the particles remain in the bath, the more acid is absorbed and the lower the internal pH of particles. Cooking temperatures ranging from about 63° C. to about 100° C. and cooking times ranging from about 1 minute to about 60 minutes can be used. Cooking need only be under conditions conducive to acid treatment and to complete any cooking of the meat. Overcooking is to be avoided.
Any food grade acid in liquid form which can provide the necessary pH reduction can be used. Organic acids such as acetic, adipic, citric, malic, lactic, succinic, and tartaric acid and inorganic acids such as phosphoric, sulfuric and hydrochloric acid can be used. While acids such as ascorbic, benzoic, erythorbic, propionic and sorbic can be used, the expense may be prohibitive for the quantities needed to effect acidification. The preferred acid is phosphoric acid. The acid is used in an amount sufficient to provide a cooking solution with an acidity sufficient to provide the desired end result. For low acid foods which require a pH of 4.6 and below, an acidity below 2.0 is suggested.
The term "phosphoric acid" is used in its industry sense to cover aqueous phosphoric acid solutions of from about 68% up to about 86% P2 O5 content even though aqueous solution of acid over 68.8% P2 O5 contains a decreasing amount of orthophosphoric acid (H3 PO4) and an increasing amount of other polyphosphates.
Preferably, the P2 O5 content is supplied solely by the product defined as phosphoric acid. However, phosphate salts can also be included. Buffering salts which do not allow the achievement of a pH of below about 2.0 in the treatment solution should be avoided. Phosphoric acid concentrations in the acid/salt cooking bath can range from about 0.5% to about 20% P2 O5.
The acidified meat after the acid treatment can be used as is if addition of acid to the area of use is desirable, but the meat is preferably separated from the acid solution by any appropriate means such as a drain belt, drain table, colander or centrifuge. Excessive force is undesirable if breakdown of the meat particles is to be avoided. If the final use area can tolerate some acid, draining may not need to be complete. For most applications substantially all of the acid solution is allowed to or is drained from the meat. The meat particles can be combined with the final product such as a tomato sauce which is then sealed in a container and heat processed. To avoid bacteriological spoilage and for convenience of use, the meat particles can be refrigerated or frozen using suitable equipment such as an instant quick-freeze freezer. The meat is preferably frozen to a temperature below about -10° C. and preferably below -18° C. for long term storage though warmer temperatures can be used for meat products intended to be used in the near future. The meat is preferably packaged, e.g. boxes, polybags, pouches, cylindrical jars or metal cans, after freezing for ease of use.
To provide further natural characteristics, the acidified meat, prior to use or freezing, can be browned in oil. Normal procedures for browning can be used.
It is also contemplated that spices and seasonings or other additives can be included with the meat during mixing or in either the salt water precook solution or the acid/salt solution as desired.
The products of the invention can be used to prepare meat-containing sauces, gravies, stews, chili and other meat and vegetable combinations, macaroni sauce, macaroni sauce with pasta added, pizza toppings, sloppy joes, tacos, and the like. Preferably, the products are preserved as acid foods using low heat though normal retorting procedures can also be used.
The present invention is more fully illustrated in the Examples which follow.
Meat mixtures were prepared with 92.6% beef (80% lean), 5% water, 1.9% salt and 0.5% LEM-O-FOS. Samples were ground through a 0.65 centimeter plate into water maintained at 91° C. in a steam kettle (1:1 ratio of meat to water) and agitated vigorously with a paddle for 5 minutes. Strands formed that readily broke up without excessive fines. Acid was added to the kettle and the meat particles were acidified at 82° C. for different time periods. It was observed that the heating of the meat particles in boiling acid caused gelatinization and the particles stuck together.
Raw meat strands were formed by extruding a meat mixture prepared as above containing LEM-O-FOS and salt, using a mechanical stuffer through a 0.95 centimeter stuffing horn onto trays. The strands were surface cooked by heating in an autoclave at 98° C. for 1 minute. These strands were easily cut into discrete particles. The particles had the appearance of pellets rather than the "home-made" appearance of particles broken up in water.
Extruding a meat, LEM-O-FOS and salt mixture into hot water with agitation for 5 minutes, followed by acidification in 82° C. H3 PO4 solution produced a gelatinized mass which was unacceptable.
Extruding a meat mixture through a 0.95 centimeter stuffing horn onto trays and autoclaving at 98° C. for 1 minute produced a pellet whose appearance was judged to be unacceptable.
The use of mechanical agitation to break up the meat strands as well as hot (82.2° C.) H3 PO4 solutions were evaluated.
Meat particles prepared in this process after equilibration in a commercial tomato based pasta sauce were evaluated.
A mechanical agitator was tested at different rpm's for breaking up meat strands. Meat mixtures were made as in Example 1, except that 70% lean beef was used. The meat mixture was ground through a 0.64 centimeter plate into 65.5°-76.6° C. water agitated by the stirrer. Fairly consistent particles were formed, depending on rpm and water temperature.
Under optimal conditions, particles were formed, water cooked, and added to 82.2° C. phosphoric acid (2.0% concentration). Samples were removed periodically for pH determination, then browned and equilibrated in pasta sauce. pH values are reported in Table I.
TABLE I______________________________________pH OF MEAT PARTICLES 0.64 CMHEATED IN 2% PHOSPHORIC ACIDTimein Acid pH - Same Day pH-Overnight at 3.3° C.Type (Min.) Internal Ground1 Internal Ground1______________________________________Cooked 0.5 5.3 4.01 1 5.5 3.60 2 5.8 3.63 4 5.5 3.21 8 3.6 2.65 16 4.3 2.60Browned 0.5 5.5 4.11 5.3 4.11 1 5.2 3.69 4.6 3.73 2 4.9 3.42 4.5 3.45 4 4.6 3.24 3.6 3.22 8 3.1 2.64 2.4 2.77 16 2.7 2.46 2.3 2.69Equili- 0.5 4.7 4.7 4.28brated2 1 4.6 4.6 4.23in Sauce 2 4.3 4.2 4.15 4 4.2 4.2 4.05 8 4.2 3.9 3.86 16 -- -- --______________________________________ 1 Samples were rinsed with water prior to pH measurement to remove excess surface acid. 2 Browned meat particles were equilibrated in sauce by heating at 90.5° C. for 30 minutes. Particles were equilibrated either the same day as prepared or after overnight storage at 3.3° C.
The mechanical stirrer was superior to the hand stirring previously employed.
Using hot (82.2° C.) 2% H3 PO4 solutions following the initial hot water cook produced very acceptable rates of acidification and acid penetration.
Equilibrating the meat particles in a commercial pasta sauce indicated that pH's meeting the acidified food specifications could be achieved.
The meat particles exhibited excellent flavor and the desired home-made appearance. However, large fat particles and cooked-out fat were observed among the meat particles.
The effect of pre-grinding the beef through a 0.32 centimeter plate prior to mixing in the LEM-O-FOS and salt and extrusion into hot water as well as the use of a wire whip to replace the mechanical stirrer in the initial hot water cook to produce the desired appearance were evaluated.
The effect of the ratio of water to meat weight in the initial hot water cook as well as the addition of salt to the water in the initial hot water cook or to the H3 PO4 solution was evaluated.
A 70% lean formulation was prepared containing 0.5% LEM-O-FOS, 5% water and 1.9% salt. The meat was ground through a 0.32 centimeter plate prior to mixing in order to blend in the fat thoroughly. The mixed batch was ground through a 0.64 centimeter plate immediately into four times its weight of 71° C. water to set the surface protein and minimize fat cookout. The meat strands were broken up using a wire whip attached to a Hobart planetary mixer. Discrete particles were formed and little fat cookout was observed. Meat particles were drained in a colander and weighed. The drained meat was designated as water cooked. The meat particles were added directly to 1% phosphoric acid at 71° C. and held for 5 minutes. The drained meat was now called acid-cooked. The meat was browned in oil at 149° C. for 1 minute and samples were equilibrated at a 12% level in a commercial pasta sauce at 90.5° C. for 30 minutes. Yield and pH data are reported as Batch 1 and Batch 2 in Table II.
In Batches 3 and 4, the meat mixture was ground through a 0.95 centimeter plate into twice the meat weight of 65.5° C. water, then acid and oil cooked. Data appear as Batch 3 and Batch 4 in Table II.
In Batch 5, the meat mixture was ground through a 0.9 centimeter plate into twice the meat weight of 90.5° C. water containing 1.9% salt. At this temperature, wire whip agitation gave discrete particles with few fines at a mixer setting of one for 1 minute followed by a setting of two for 2 minutes. Other conditions gave either "worms" or excessive fines.
The particles were added to 1% phosphoric acid containing 1.9% salt and heated for 6 minutess at 71° C., then browned. It was observed that particles heated in acid containing 1.9% salt had much less tendency to gelatinize and stick together. Data appears as Batch 5 in Table II.
TABLE II______________________________________YIELD AND pH OF MEAT PARTICLES PREPAREDUSING A WIRE WHIP1______________________________________ Yield2 Batch Batch Batch Batch BatchProcess Step 13 23 33 43 54______________________________________Water Cook 98 97 83 89 97Acid Cook 135 130 104 120 90Browned 86 98 88 100 75Sauce Equili-bration:Acid Cooked Meat 97 -- 82 -- 123Browned Meat 74 -- 75 69 81______________________________________ pH5 Batch 1 Batch 5Process Step Internal Ground Ground______________________________________Water Cook --Acid Cook 4.1 3.84 3.66Browned 4.2 3.90 3.91Sauce Equili-bration:Acid Cooked Meat 4.5 4.22 --Browned Meat 4.5 4.22 --______________________________________ 1 Batch 1 and Batch 2 meat particles were 0.64 cm, Batches 3, 4, and 5 were 0.95 centimeter size. 2 Calculated as a percentage of raw meat weight. Samples were colander drained and weighed after each process step. 3 Meat particles were cooked in 71° C. water, 71° C. acid (1%), and 149° C. oil. 4 Meat particles were cooked in 71° C. water and 71° C acid (1%) containing 1.9% salt, then browned in 137.7° C. oil. 5 pH values were determined after 3 days storage at 3.3° C. Acid cooked samples were rinsed prior to pH determination.
The 0.32 centimeter pre-grind improved the appearance because it avoided large fat particles in the cooked meat and reduced the amount of fat cooked out in the sauce.
The wire whip broke up the extruded strands of meat into particles with the desired home-made appearance.
The addition of 1.9% salt to both the initial water cook and to the hot H3 PO4 solution cook eliminated the gelatinization previously observed.
This procedure appears to be suitable for further development and for determining the various parameters of times, temperatures and acid concentrations.
90.7 kilograms of beef plates and 68 kilograms of lean beef were ground through 2.54 centimeter and 0.32 centimeter plates independently, mixed and analyzed. The meats were combined in ratios calculated to achieve 65%, 70%, 75% and 80% lean content. Mixture quantities were determined according to the needs of each treatment. Batches were separated into 2.72, 5,44 and 27.2 kilogram groups. The 2.72 and 5.44 kilogram batches were mixed in a planetary mixer (Hobart™) for 3 minutes at setting 1 and the 27.2 kilogram batches were mixed in a Buffalo™ mixer for 5 minutes. Some were further processed the same day as prepared and others were held overnight (presalted) before processing.
The mixtures weighting 2.6 kilograms were ground through a 0.96 centimeter plate into the bowl of a planetary mixer containing 5.2 kilograms of 90.5° C. salt water (1.9% by weight salt) and agitated with a wire whip to break up the meat strands and form meat particles. Agitation requirements for optimal meat particle breakup were as follows:
______________________________________ Whip Setting Time (Minutes)______________________________________Control 1/2 1 1LEM-O-FOS 1 1 2 2______________________________________
The net weight of the meat was determined by weighing the mixer bowl before and after meat addition.
The resultant meat particles were drained, weighed and added to four times their weight of 71° C. phosphoric acid solution (0.75%) by weight for acid cooked samples, 1% for acid browned samples). Six minutes was determined to be the proper hot acid treatment time in order to obtain a pH within the meat within the range of from about 4.0 to 4.2.
After cooking in the acid solution, the meat particles were drained and weighed. Samples to be browned were additionally heated in 138° C. oil for 2 minutes, drained and weighed.
Titrations were performed on the acid cooking solution after each batch. Approximately 30% of the acid was consumed by a typical meat batch. Concentrated acid was added to the acid solution to return it to its original concentration for the next batch.
Batches were held at 3.33° C. for 1-3 days to allow the acid to penetrate to the center of the particle. The meat particles were then quick-frozen on trays and collected in polyethylene bags.
The following results were obtained:
TABLE III______________________________________Sample % LEM- Pre- Average Cook Yields (2)No. Lean O-FOS Cure Water H3 PO4 Oil % Fitness______________________________________1 70 No Yes 82.8 74.1 -- 10.52 70 Yes No 91.8 83.6 -- 1.83 70 No No 82.5 70.0 54.8 10.44 70 Yes Yes 94.4 84.3 73.1 3.25 80 No No 81.42 (2) 78.9 (2) -- 2.66 80 Yes No 100.8 89.2 -- 9.27 80 No No 78.1 (2) 70.1 (2) 59.4 (2) 6.58 80 Yes Yes 100.1 91.4 84.4 2.49 -- -- -- -- -- -- --10 75 Yes No 100.0 94.9 72.2 --______________________________________ Analysis (1)Sam- % %ple % LEM- Pre- Mois- Pro- % %No. Lean O-FOS Cure pH (1) ture tein Salt Fat (3)______________________________________1 70 No Yes 4.0 67.5 20.0 2.2 9.32 70 Yes No 4.4 64.8 18.2 2.1 13.93 70 No No 3.8 52.1 24.3 2.5 20.14 70 Yes Yes 4.0 53.9 20.8 2.3 22.05 80 No No 4.1 68.6 20.8 2.3 7.36 80 Yes No 4.4 69.0 18.7 2.1 9.27 80 No No 3.9 51.6 25.3 2.3 19.88 80 Yes Yes 4.9 59.2 19.6 2.4 17.89 -- -- -- -- 68.7 17.5 2.3 10.510` 75 Yes No 4.2 60.2 23.2 2.4 13.2______________________________________ (1) Individual runs per treatment were combined and analyzed. (2) Samples 1, 2, 3, 4, 6, and 8 values are an average of 5-7 runs. Other samples are single runs. (3) % Fat calculated as 99% minus (% Moisture + % Protein + % Salt).
The effects of particle size, acid concentration, and time on acid pickup in meat particles was evaluated.
A meat mixture which consisted of 92.6% beef (75% lean), 5% water, 1.9% salt, 0.5% LEM-O-FOS was prepared. The mixture was divided and extruded in three sizes (0.95, 0.79 and 0.64 centimeters) directly into agitating hot (87.7° C.-93.3° C.) salt water (1.9% saline). Meat particles were collected and added to agitated 71° C. 1% or 2% phosphoric acid and salt solution (1.9%). Samples were removed after exposures of 1, 2, 3, 4, 5, 6, 7, 8, 10, 12, 14, and 16 minutes. Excess acid was removed by pressing the sample into a colander (1% study) or by centrifuging/spinning in a vegetable dryer (2% study). Each sample was comminuted using a food processor, mixed with distilled water 3:1, and filtered. pH values were then determined on the filtrate.
TABLE IV______________________________________pH OF 0.64 CM MEAT PARTICLES RELATIVE TOACID CONCENTRATION AND EXPOSURE PERIODExposure (Min.): 0.5 1 2 4 8 16______________________________________1% H3 PO4 4.88 4.51 4.87 3.98 3.89 3.312% H3 PO4 4.11 3.69 3.42 3.24 2.64 2.46______________________________________
TABLE V______________________________________pH OF 0.95 CM MEAT PARTICLES RELATIVE TOACID CONCENTRATION AND EXPOSURE PERIODExposure(Min.): 1 2 3 4 5 6 7 8______________________________________0.5% H3 PO4 4.67 4.66 4.33 4.52 4.34 4.26 4.06 --0.75% H3 PO4 4.88 4.72 4.54 4.32 4.17 4.00 3.99 3.841.0% H3 PO4 4.72 4.48 4.32 4.06 4.01 3.92 3.83 3.65______________________________________
The rate of acid pickup varies inversely with particle size and directly with time and concentration of the acid.
The inverse relationship between particle size and pickup rate is apparently due to the smaller mass to surface ratio of the smaller particles. Increases in time exposure and concentration of acid demonstrated an increased drop in pH value, hence rate of acid pickup. The 2% acid results were more definitive due to the apparently more consistent centrifuge method of excess acid removal as opposed to the initial colander pressing method.
The rate of acid penetration into meat particles of different extrusion sizes, at varied lengths of acid exposure, and at different levels of acid solution concentration was determined.
A meat mixture was prepared containing lean beef (70%), 5% water, 1.9% salt, and 0.5% LEM-O-FOS. The mixture was divided and extruded through 0.95, 0.79 and 0.64 centimeter plates into hot (87.7° C.-93.3° C.) salt water with vigorous agitation. The meat particles were drained and added to hot (71° C.) phosphoric acid solution and gently stirred.
The first study utilized a 1% hot (71° C.) phosphoric acid solution. One-half of each batch was removed after 6 minutes to obtain target pH values near 4.0. The other half of the batch was removed after 15 minutes to obtain pH values of approximately 3.0.
The second study incorporated 2% hot (71° C.) phosphoric acid solution and samples were removed at time periods designed to achieve pH values of approximately 3.0 and 2.5.
The meat particles were rinsed with distilled water, blotted dry, cut in half and the pH determined with a microprobe.
The results demonstrated a rapid initial (4-6 hours) drop in internal pH values followed by a more gradual decrease. A direct relationship developed among the variables. The stronger the acid solution concentration, the longer the exposure period, and the smaller the particle size, generally the more rapid was the rate of acid penetration to the interior of the particle.
Average internal pH values of 4.6 or lower were achieved as follows:
TABLE VI______________________________________ Acid Concen- Length ofSize tration Exposure Time (Hours) to(cm) (%) (Min.) 4.6 pH or Lower______________________________________0.95 1 6 720.95 1 15 240.95 2 10 30.95 2 14.5 30.79 1 6 480.79 1 15 240.79 2 9 40.79 2 13 40.64 1 6 240.64 1 15 60.64 2 6 <40.64 2 11 <______________________________________
The initial total pH values ranged from a pH value of 2.54 to 3.93. The effect of low pH meat particles on sauce products is evaluated in the Tables which follow:
TABLE VII______________________________________ACID PENETRATION FOR MEAT PARTICLESACIDIFIED IN 1% ACID. INTERNAL pH VALUES ATINDICATED STORAGE HOURSMin- Ini-utes tialin TotalAcid pHTime inHours: 0 2 4 6 24 29 48 72______________________________________Particle Size = 0.95 cm6 3.93 1 5. 94 5.93 5.76 5.44 5.14 4.96 4.72 4.52 2 5.34 5.77 5.49 4.79 4.83 4.83 4.54 4.16 3 6.12 6.08 5.91 5.75 5.37 5.15 4.93 4.8015 2.93 1 5.95 5.80 5.51 5.37 4.40 4.19 3.79 3.76 2 5.74 5.44 3.82 4.30 3.70 3.39 3.39 3.43 3 6.17 6.02 5.79 5.68 4.90 4.72 4.13 4.23Particle Size = 0.79 cm6 3.55 1 6.08 5.79 5.67 5.30 4.79 4.91 4.54 4.37 2 5.81 5.43 4.49 4.60 4.58 4.71 4.42 4.08 3 6.18 6.01 6.08 5.66 5.04 5.12 4.70 4.6415 3.14 1 6.03 5.71 5.25 5.04 4.37 4.38 3.95 3.84 2 5.74 5.10 3.80 4.13 3.92 3.99 3.47 3.36 3 6.16 5.97 5.91 5.49 4.80 4.82 4.33 4.30Particle Size = 0.64 cm6 3.63 1 5.98 5.49 5.19 4.98 4.58 4.58 4.50 4.27 2 5.80 4.84 4.04 4.38 4.40 4.32 4.14 4.00 3 6.08 5.74 5.56 5.35 4.76 4.89 4.81 4.3915 3.06 1 5.90 5.38 4.88 4.39 3.90 3.94 3.82 3.60 2 5.74 5.00 3.40 3.60 3.36 3.50 3.51 3.40 3 6.08 5.70 5.31 5.02 4.30 4.44 4.12 3.84______________________________________ 1 Average pH 2 The low pH of the range 3 The high pH of the range
TABLE VIII______________________________________ACID PENETRATION FOR MEAT PARTICLESACIDIFIED IN 2% ACID. INTERNAL pH VALUES ATINDICATED STORAGE HOURSMin-utes Initialin Acid Total pHTime in Hours: 0 3 4 20 21 22 23 24______________________________________Particle Size = 0.95 cm10 2.87 1 6.07 4.28 3.89 2 5.87 3.37 3.13 3 6.14 5.13 4.4514.5 2.54 1 5.95 4.40 3.54 2 5.64 2.92 2.81 3 6.12 5.66 4.37Particle Size = 0.79 cm9 2.58 1 5.88 4.39 3.69 2 5.32 3.15 2.75 3 6.15 5.24 4.1313 2.57 1 5.97 3.50 3.36 2 5.75 2.94 2.48 3 6.12 4.89 3.94Particle Size = 0.64 cm6 2.66 1 5.81 4.09 2 4.70 2.88 3 6.11 5.0311 2.57 1 5.78 3.43 2 5.37 2.61 3 6.08 4.37______________________________________ 1 Average pH 2 The low pH of the range 3 The high pH of the range
The effect on cooked yields of adding LEM-O-FOS dry or in solution was determined using the following formulations:
TABLE IX______________________________________ % LEM- % MeatType O-FOS % Water % Salt (70% Lean)______________________________________LEM-O-FOS/ 0.5 5 1.9 92.65% WaterLEM-O-FOS/ 0.6 -- 1.9 97.6DryControl -- -- 1.9 98.1______________________________________
Each batch was mixed in a planetary mixer for 3 minutes. The mixture was then ground through a 0.8 centimeter plate into 90.5° C. salt water (1.9%) and agitated with a wire whip. Resultant meat particles were drained and designated "water cooked". Particles were introduced to a 1% phosphoric acid/1.9% salt water solution and heated at 71° C. for 6 minutes. Particles were drained and spun dry in a vegetable dryer. The sample was now considered "acid cooked". Yields were calculated based on the amount of raw meat used in formulation.
TABLE X______________________________________WATER IN FORMULATION COOK YIELDS Cook Yields Water Cook Acid CookType (%) (%)______________________________________LEM-O-FOS/5% water 74.5 69.3LEM-O-FOS/Dry 76.7 68.0Control 65.0 63.0______________________________________
Formulations containing LEM-O-FOS, added dry or in solution, had significantly higher cook yields than control formulations. The LEM-O-FOS formulations had water cook yields about 10% greater and acid cook yields about 6% greater than the yield provided by control formulations. LEM-O-FOS added dry provided approximately the same yield as LEM-O-FOS added in solution with the formulation containing 5% added water.
The effect of heating acidified meat particles in a commercial Italian-type tomato-based pasta sauce upon the pH of the meat and sauce was evaluated.
Procedure and Results
Meat was prepared as in Example 5. Average internal pH's were determined on the meat particles and recorded along with pH readings of the sauce. Meat particles of the type specified in Table XI were added to the pasta sauce in amounts equivalent to 13% raw meat content with cook yield of 70% (9.1% cooked meat content). The meat and sauce combination were heated to 96° C. for 10 minutes in the original 0.45 kilogram sauce jars. The jars were air cooled and stored at 3.3° C. and room temperature. Meat and sauce pH's were again recorded after 24 hrs.
The pH values for the meat particles and sauce after 24 hours equilibration post processing indicate that, for all treatments except the largest particle size which were acid cooked for the minimum time (i.e., Sample A), all meat particles and sauces were at or below a pH of 4.2.
The pH of the meat particles had a very minimal effect on the final pH of the sauce.
TABLE XI______________________________________SAUCE EQUILIBRATION STUDY1% ACID CONCENTRATION Particle Size Initial pH Post 24 HoursSample Centimeters pH Room Temperature______________________________________INTERNAL pH OF MEAT PARTICLESA 0.95 5.57 4.30B 0.95 5.01 4.18C 0.79 5.25 4.22D 0.79 4.77 4.13E 0.635 5.12 4.17F 0.635 4.59 4.18pH OF SAUCEA 0.95 4.20 4.22B 0.95 4.20 4.18C 0.79 4.20 4.21D 0.79 4.20 4.14E 0.635 4.20 4.14F 0.635 4.20 4.16______________________________________
TABLE XII______________________________________SAUCE EQUILIBRATION STUDY% ACID CONCENTRATIONINTERNAL pH OF MEAT PARTICLESParticle pH Post pH PostSam- Size Initial pH Post 24 Hr Room 5 Daysple Centimeter pH Cook Temperature at 3.3° C.______________________________________A 0.95 5.31 4.24 4.07 4.17 4.01B 0.95 4.80 3.79 4.02 3.95 4.16C 0.79 4.29 3.84 4.05 3.98 4.17D 0.79 4.70 3.84 3.97 3.76 4.18E 0.635 4.13 3.94 4.05 3.85 4.09F 0.635 3.76 3.84 3.99 3.78 4.09______________________________________
TABLE XIII______________________________________pH OF SAUCEParticle pH Post pH PostSam- Size Initial pH Post 24 Hr Room 5 Daysple Centimeter pH Cook Temperature at 3.3° C.______________________________________A 0.95 4.17 3.94 4.09 3.90 4.14B 0.95 4.17 3.90 4.06 3.94 4.03C 0.79 4.17 3.96 4.08 3.96 4.02D 0.79 4.17 3.96 4.05 3.97 4.05E 0.635 4.17 3.96 4.05 3.98 4.05F 0.635 4.17 3.92 4.03 3.98 4.02______________________________________
The effect of LEM-O-FOS on the rate of rancidity onset in acidified meat was determined.
All samples stored for use in this study were comminuted after cooking using a food processor. The comminuted state provided increased surface area for oxidation reactions, thus allowing for accelerated TBA (2-thiobarbituric acid) changes. The TBA increases would not have been as rapid for intact meat particles.
Meat mixtures were prepared with beef (75% lean), 5% water, and 1.9% salt, with and without 0.5% LEM-O-FOS. The meat mixture was ground through a 0.95 centimeter plate into hot (87.7° C.-93.3° C.) salt water and acidified in a hot (71° C.-82° C.) 1% phosphoric acid solution. One-half of each batch was additionally browned in oil. The treatments were as follows:
1. Control, cooked
2. LEM-O-FOS, cooked
3. Control, browned
4. LEM-O-FOS, browned
Samples were ground in a food processor and stored under the following conditions:
1. Room Temperature (24.4° C.)
4. -17.8° C. (Frozen)
The test for TBA numbers is described in Tarladgis, B. G. et al, 1960, J. Amer. Oil Chem. Soc. 37:44.
Control samples exhibited TBA numbers (a measure of degree of rancidity; the higher the number the more rancidity; a value of 2 is considered rancid) approximately three times as high as LEM-O-FOS samples immediately following meat preparation. Control samples stored at 3.3° C. and 10° C. achieved rancid levels after 24 hours storage and continued to increase to higher levels. LEM-O-FOS samples maintained consistently low TBA numbers through most of the storage period and began to rise after 250-300 hours at 3.3° C. and 150-180 hours at 10° C. Control samples held at room temperature exhibited rancid results after 6 hours while the LEM-O-FOS sample values did not rise significantly throughout the room temperature study period of 48 hours. Samples of control held at -17.7° C. (frozen) showed rancid results after 1 week of storage. LEM-O-FOS samples did not show loss of freshness until 4-9 week's storage. The -17.7° C. study was continued through 12 weeks.
The rate of penetration of phosphoric acid into larger meat particles was measured.
Beef (85% lean) was cut into 2.54 centimeter cubes, 1.27 centimeter cubes or ground through a 0.32 centimeter plate. Mixtures were made which contained 0.5% LEM-O-FOS, 5% water and 1.9% salt added to the beef.
For cold acid batches, samples were broken up in 60° C. water, cooked in 82.2° C. water for 5 minutes, and added to ice cold 2.6% phosphoric acid. pH values were determined after 10, 24, and 40-minute soak periods.
For hot acid batches, samples were broken up in 60° C. water and cooked in 82.2° C. phosphoric acid (1.3% concentration). Samples were tested for pH after 5, 10 and 20 minutes. All acid treated samples were browned and tested for pH.
Internal pH values were determined by cutting particles in half and testing directly with a flat surface pH probe. Ground pH values were determined by blending particles with 3 parts water and testing the extract. Results are reported in Table XV.
TABLE XV______________________________________MEAT PARTICLES ACIDIFIED IN HOTAND COLD PHOSPHORIC ACID1Par-ticleDia- Timeme- Acid in pHter Temp Acid Inter-(cm) (°C.) (Min) Type nal2 Ground______________________________________2.54 180 10 Cooked 5.7 4.92.54 180 82.2 15 Cooked 5.6 4.82.54 180 20 Cooked 5.5 4.72.54 32 10 Cooked 5.2 4.12.54 32 0 24 Cooked 5.2 3.92.54 32 40 Cooked 5.5 3.92.54 180 10 Browned 5.8 5.22.54 180 82.2 15 Browned 5.7 4.72.54 180 20 Browned 5.5 4.52.54 32 10 Browned 5.2 4.42.54 32 0 24 Browned 5.3 4.02.54 32 40 Browned 5.3 3.81.27 180 5 Cooked 6.0 4.41.27 180 82.2 10 Cooked 6.0 4.11.27 180 20 Cooked 5.3 3.91.27 32 10 Cooked 6.0 3.91.27 32 0 20 Cooked 5.8 3.91.27 32 40 Cooked 6.0 3.51.27 180 5 Browned 6.3 4.61.27 180 82.2 10 Browned 6.3 4.31.27 180 20 Browned 6.2 4.01.27 32 10 Browned 6.2 4.31.27 32 0 20 Browned 6.0 4.11.27 32 40 Browned 6.2 3.70.95 180 82.2 10 Cooked -- 2.40.95 32 0 20 Cooked -- 2.70.95 180 82.2 10 Browned 5.8 2.60.95 32 0 20 Browned 5.8 2.8______________________________________ 1 Conc. of hot acid was 1.3%. Conc. of cold acid was 2.6%. 2 Highest observed value of 3-6 readings is reported.
The 2.54 and 1.27 centimeter particles were held for 48 hours at 3.3° C., then tested. The 0.95 centimeter particles were tested just after preparation. The results indicate that cold H3 PO4 treatment following a water cook and hot H3 PO4 treatment were effective in acidifying meat particles. The oil browning step resulted in slightly higher pH values presumably by diluting the acid on the surface.
The rate of penetration of the acid was too slow to be acceptable for 1.27 and 2.54 centimeter cubes of intact muscle.
The effect of browning the meat particles prior to acidification on the rate of acidification and acid penetration was determined.
Meat mixtures were prepared using 80% lean beef initially ground through a 0.64 centimeter plate to which was added 0.5% LEM-O-FOS, 5% water and 1.9% salt. The mixture was ground through a 0.95 centimeter plate into 65° C. water (1:1 meat/water ratio) and broken up by hand.
The meat particles were cooked in 82° C. water for 3 minutes, drained and browned at 166° C. for 1 minute. They were added to cold 1.9% phosphoric acid. Samples were taken after varying hold times and pH tests were run immediately. Values are reported in Table XVI.
TABLE XVI______________________________________pH OF MEAT PARTICLES (0.95 CM)WHICH WERE PRE-BROWNED AND ACIDIFIEDSoak Time pH(Min.) Internal Ground______________________________________15 6.01 4.1030 5.81 3.5660 5.6 3.14120 5.7 2.70______________________________________
The table shows that phosphoric acidification was effective applied after the oil browning step.
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Liuzza's by the Track
1518 N. Lopez St. (Ponce De Leon St.) Send to Phone
504-218-7888 | Make Restaurant Reservations
OpenLunch & Early Dinner Mon.-Sat.
- Dress code: Casual
- Full bar
- Kid-friendly
- Take-out available
- Wheelchair accessible
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Liuzza's by the Track Restaurant Review: Liuzza's by the Track is aptly named as it's adjacent to Fair Ground Race Course. The moniker also differentiates it from the unrelated Liuzza's Restaurant & Bar located less than a mile away. Familiar fare from the casual Creole canon is done better than the norm and includes a few distinctive house specialties. Most prominent is the po' boy stuffed with New Orleans barbecue-style shrimp luxuriating in a butter and pepper sauce. Oyster po' boys get the addition of enough garlic to blow a safe; the seafood gumbo, for which shrimp and oysters are cooked to order, should be a requirement for every diner; and bread pudding satisfies even the strongest sweets craving. Although you can get a decent glass of wine at Liuzza's, this is more of a beer and bourbon shooter type of place. Note that Liuzza's by the Track closes at 7 p.m. Mon.-Sat.
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