Where Is Ground Beef Produced How Is Ground Beef Processed

Beef that has been finely chopped

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English language) or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta.

Information technology is not the same equally mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/ground meat.^[1]

Contents [edit]

In many countries, food laws define specific categories of footing beef and what they can contain. For example, in the United States, beef fat may be added to hamburger simply not to footing beef if the meat is ground and packaged at a USDA-inspected plant.^{[note 1]} In the U.S., a maximum of 30% fatty by weight is allowed in either hamburger or basis beef. The commanded amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular footing beef may contain upwards to 15% fatty while the special "Tatar" for steak tartare may contain less than 5% fatty. Both hamburger and ground beef can take added seasoning, phosphate, extenders, or binders added, but no additional water is permitted. Basis beef is often marketed in a range of dissimilar fat contents to match the preferences of customers.

Ground beef is mostly made from the less tender and less popular cuts of beef. Trimmings from tender cuts may as well be used.^[2]

In a study in the U.Due south. in 2008, eight brands of fast food hamburgers were evaluated for recognizable tissue types using morphological techniques that are commonly used in the evaluation of tissue'southward histological condition.^[3] The report of the eight laboratory specimens institute the content of the hamburgers included:

• H2o: 37.7% to 62.4% (mean, 49%)
• Muscle: 2.1% to 14.8% (median, 12.1%)
• Skeletal tissue: "Bone and cartilage, observed in some brands, were not expected; their presence may be related to the utilize of mechanical separation in the processing of the meat from the animal. Small amounts of os and cartilage may have been detached during the separation process."
• Connective tissue
• Blood vessels
• Peripheral nerve tissue. Encephalon tissue was not detected in whatsoever of the samples.
• Adipose tissue—"The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid droplets. Lipid content on oil-red-O staining was graded as 1+ (moderate) in half dozen burgers and 2+ (marked) in ii burgers."
• Plant textile: "was probable added as a filler to give bulk to the burger"

"Pink slime" [edit]

Basis beefiness in the United States may comprise a meat-based product used equally a food condiment produced using technology known as avant-garde meat recovery systems or alternatively by using the slime system. Meat processing methods used by companies such every bit Beefiness Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beef product, otherwise known as "pink slime," from fatty beef trimmings. This meat-based product is and so treated with antimicrobial agents to remove salmonella and other pathogens, and is included in a multifariousness of ground beefiness products in the U.S.^[4] From 2001, the United States Department of Agriculture (USDA) has canonical the product for limited human consumption. In a 2009 article by The New York Times, the condom of the beef processing method used by BPI was questioned.^[5] After the USDA's blessing, this production became a component in ground beefiness used past McDonald's, Burger Male monarch and many other fast-food bondage as well as grocery chains in the U.S.^[5]

In government and industry records in testing for the school dejeuner program, pathogens such every bit E. coli and salmonella were found dozens of times in meat from BPI, which raises questions nigh condom of the meat product and the effectiveness of the antimicrobial method used in meat recovery system of the company. Betwixt 2005 and 2009, E. coli was establish three times and salmonella 48 times.^[5] BPI had a rate of 36 positives for salmonella per i,000 tests, compared to a rate of nine positives per one,000 tests for other suppliers for the programme.^[5] Notwithstanding, the plan continued to source from BPI considering its price was substantially lower than ordinary meat trimmings, saving about $1m a year for the program.^[5] Cargill, amongst the largest hamburger makers in the U.S., is a big buyer of the meat-based product from BPI for its patties, co-ordinate to the Times.^[5] It suspended buying meat from ii plants owned by BPI for several months in 2006 after excessive levels of salmonella were found.^[five]

Cuts of beef [edit]

Although any cut of beefiness can be used to produce ground beef, chuck steak is a pop pick because of its rich flavor and residuum of meat-to-fatty ratio. Circular steak is also often used. Ground beefiness is usually categorized based on the cut and fat per centum:^[six]

• Chuck: 78–84% lean
• Round: 85–89% lean
• Sirloin: 90–95% lean

Culinary use [edit]

Footing beef is popular equally a relatively cheap and quick-cooking class of beef. Some of its best-known uses are in hamburgers, sausages and cottage pies. It is an important ingredient in meatloaf, sloppy joes, porcupine meatballs, tacos, and Midwestern cuisine.^[7] It can be used to make meat sauces, for case, lasagna and spaghetti bolognese in Italian cuisine. In the Middle East, it is used to brand spicy kofta and meatballs. The Scottish dish mince and tatties uses it with mashed or boiled potatoes. In Lancashire, especially Oldham, minced meat is a mutual filling for rag pudding. The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon.

Raw, lean, footing beef is used to brand steak tartare, a French dish. More finely diced and differently seasoned, it is popular every bit a primary course and as a dressing in Belgium, where it is known as filet américain ("American fillet").

Food safe [edit]

Food safety of ground meat is problematic; bacterial contamination occurs frequently. Undercooked hamburgers contaminated with E. coli O157:H7 were responsible for four deaths in the U.Southward. in 1993 and hundreds of people fell ill.^[8] Basis beefiness must be cooked to 72 °C (160 °F) to ensure all bacterial contamination—whether it be endogenous to the product or contaminated after purchasing past the consumer—is killed. The color of cooked meat does not e'er signal the beef has reached the required temperature; beef can dark-brown before reaching 68 °C (155 °F).^[9]

To ensure the safety of food distributed through the National Schoolhouse Lunch Plan, nutrient banks, and other federal nutrient and nutrition programs, the United states of america Section of Agronomics has established food safety and quality requirements for the ground beef it purchases. A 2010 National Research Council written report reviewed the scientific footing of the Department's ground beef condom standards, compared the standards to those used past large retail and commercial nutrient service purchasers of ground beef, and examined means to establish periodic evaluations of the Federal Purchase Ground Beef Program.^[10] The report found that although the prophylactic requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne diseases will depend on eliminating contamination during production and ensuring meat is properly cooked before information technology is served.^[10]

The 2013 equus caballus meat scandal (Horsemeatgate) found traces of horsemeat in many UK and European foods and ready meals which were labelled equally existence minced/ground beefiness products mostly.

See besides [edit]

• Basis meat
• Patty
• Listing of hamburgers
• Meatball

Notes [edit]

1. ^ These rules only apply to meat being sold beyond state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across land lines. In these cases, the laws of the local state use; state laws may have dissimilar requirements.

References [edit]

1. ^ Jaron (January 12, 2021). "Minced Meat Vs Basis Meat – What's The Deviation?". Foods Guy . Retrieved July 16, 2021.
2. ^ "Ground Beefiness and Nutrient Safe". Fsis.usda.gov. United States Department of Agriculture. August 6, 2013. Retrieved November eleven, 2015.
3. ^ Prayson, Brigid; McMahon, James T.; Prayson, Richard A. (2008). "Fast nutrient hamburgers: what are we really eating?" (PDF). Annals of Diagnostic Pathology. Elsevier. 12 (half-dozen): 406–409. doi:x.1016/j.anndiagpath.2008.06.002. PMID 18995204. Archived from the original (PDF) on December ten, 2013. Retrieved Apr viii, 2014.
4. ^ "Temperature Rules! - Cooking for Food Service" (PDF). Fsis.usda.gov. U.s. Section of Agronomics. October 12, 2011. Archived from the original on October xviii, 2011. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
5. ^ ^{a b c d eastward f g} Moss, Michael (Dec 31, 2009). "Safety of Beef Processing Method Is Questioned". The New York Times . Retrieved November 11, 2015.
6. ^ "Basis Beef Category Breakdown". BeefRetail.org. National Cattlemen'due south Beefiness Association. July 18, 2009. Archived from the original on July 18, 2009. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
7. ^ "Foods and Nutrition: Ground Beef" (PDF). Virginia Cooperative Extension Service.
8. ^ DoD Joint Course in Advice, Course 02-C, Team 1. "Example Written report: Jack in the Box East. coli crisis". The University of Oklahoma. Retrieved April 8, 2014. {{cite web}}: CS1 maint: multiple names: authors list (link)
9. ^ "FSIS Directive - Rubber and Suitable Ingredients Used in the Production of Meat, Poulty, and Egg Products" (PDF). Fns.usda.gov. U.s.a. Department of Agriculture. March 9, 2010. Archived from the original on March nine, 2010. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
10. ^ ^{a b} "An Evaluation of the Food Safety Requirements of the Federal Purchase Basis Beef Program". Dels.nas.edu. National Academy of Sciences, Sectionalization on Earth and Life Studies. 2010. Archived from the original on March 19, 2011. Retrieved November 11, 2015.

External links [edit]

Look upwards ground beef in Wiktionary, the free dictionary.

• Ground Beef Safety

brownthoung.blogspot.com

Source: https://en.wikipedia.org/wiki/Ground_beef

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