MEAT, an animal food sources for human

MEAT, an animal food sources for human - Meat is animal flesh, which is used in food. Usually this means that the skeletal muscle and fat and other associated tissues, but can also indicate other edible tissues, such as organs and viscera. In the Anglosphere, the meat is generally used in the meat packing industries in a more restrictive - the flesh of the mammalian species (pigs, cattle, sheep, etc.), cultivated and prepared for human consumption, except fish, poultry and other animals . The usege varies according to the global culture, and in some countries such as India has a large population to avoid consumption of all or most of the meat. A game or meat of wild animals is usually distinguished from the product of agriculture.

How to make "Bakso", Obama's favourite soup

Bakso, Obama's favourite soup

Bakso or meatball is a homogeneous mixture of meat, starch flour and spices that have undergone the process of extrusion and cooking. The way of making meatballs is not too difficult. Finely ground meat using a screw extruder, then mixed with flour and spices in a special mixing device so that the ingredients mixed into a paste material which is very flat and smooth. After that round-shaped pasta printed and boiled until cooked. A good quality Bakso can be made without the addition of any chemicals.

About Gelatin

'Sheet' or 'leaf' gelatin for cooking

Gelatin (spelled gelatine in some Commonwealth countries, from the French gélatine) is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are calledgelatinous.

LOW CARB BEEF RECIPE: Adobo Sirloin

It's time for beef recipe. There are many recipes that made from beef,  and the first beef recipe I will write for you is Adobo Sirloin recipe. The adobo sirloin recipe is simple to make. Besides it's rich of flavor,  it has low carb of nutrition. You can see it's nutritional information below. So, no worry to eat it make you unhealthy.

Beef Cuts Chart

Beef cuts chart

Corned Beef

Beef cut and Steak type

Corned Beef |  Food | In the U.S. and Canada, corned beef has two meanings. One refers to a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The other use of the term refers to a tinned product generally found with canned goods on supermarket shelves.

The "corn" in "corned beef" refers to the "corns" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of "corn", meaning "small hard particle, a grain, as of sand or salt." The term "corned beef" can denote different styles of brine-cured beef, depending on the region.

About Beef (1)

Beef is the meat of cattle,

such as this Glan Cattle cow

Beef is the culinary name for meat from bovines, especially domestic cattle (cows). Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. Beef is a taboo food in some cultures. Its consumption is forbidden by Hinduism, as bovines are revered. It is also discouraged among some Buddhists.

Pengolahan Daging dan Kulit Sebagai Salah Satu Alternatif Dalam Penanganan Pemasaran Ternak Kelinci

Kusmajadi Suradi

Fakultas Peternakan Universitas Padjadjaran

Dibawakan dalam seminar nasional Prospek Ternak Kelinci Dalam Peningkatan Gizi Masyarakat untuk Mendukung Ketahanan Pangan, Bandung 25 Januari 2003

Pendahuluan

Daging merupakan bahan pangan asal ternak yang sangat essensial bagi tubuh, karena bahan pangan ini mengandung zat-zat makananan yang sangat diperlukan oleh tubuh terutama pada periode pertumbuhan.

Dukungan Teknologi Penyediaan Produk Pangan Peternakan Bermutu Aman dan Halal (2)

HALAMAN 2 dari 2 : Sebelumnya..

DUKUNGAN PENGOLAHAN PASCA PANEN PRODUK PETERNAKAN 

Peningkatan produksi pertanian belum dikatakan berhasil apabila tidak diikuti dengan penyelamatan hasil panen dan peningkatan nilai tambah melalui penerapan teknologi pascapanen. Selain itu penerapan teknologi pascapanen untuk mengembangkan model agroindustri bertujuan juga untuk memperluas kesempatan kerja, meningkatkan penghasilan dan memacu pembangunan ekonomi pedesaan. Dengan memperhatikan tersedianya peluang pasar yang sangat potensial, pengembangan agribisnis dapat dilaksanakan dengan: 

Dukungan Teknologi Penyediaan Produk Pangan Peternakan Bermutu Aman dan Halal (1)

Prof. Dr. Ir. Ahmad Suryana, MS

Kepala Badan Penelitian dan Pengembangan Pertanian

Departemen Pertanian

PENDAHULUAN 

Populasi penduduk Indonesia yang sekitar 220 juta orang memerlukan kesediaan pangan hewani bermutu tinggi, halal dan aman dikonsumsi. Rataan konsumsi pangan hewani asal daging, susu dan telur masyarakat Indonesia adalah 4,1; 1,8 dan 0,3 gram/kapita/hari (Direktorat Jendral Peternakan, 2006). Angka angka tersebut barangkali jauh lebih rendah dari angka konsumsi standar Widya Karya Nasional Pangan dan Gizi (LIPI, 1989) yaitu sebanyak 6 gram/kapita/hari atau setara dengan 10,3 kg daging/kapita/tahun, 6,5 kg telur /kapita/tahun, dan 7,2 kg susu/kapita/tahun (Direktorat Jendral Peternakan, 2006).