By George Erdosh, Ph.D.
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Extra resources for Serious Kitchen Play (The Hows And Whys Of Food And Cooking)
It is not necessarily bad, but not at all like beef or even freshcooked corned beef. Warmed-over flavor Leftover meat is a bonus in any busy household, but after several days it develops a distinctive, disagreeable off-flavor that bothers some taste buds more than others. What can we do to prevent it or at least reduce its effect? Food scientists even have a term for this, they call it warmed-over flavor. Unfortunately, it is not a flavor that we can totally eliminate. Warmed-over flavor is the oxidation of the fats in the meat, it is the first sign of it turning rancid .
Water cannot be more than 60 percent (this includes water contained in the meat). Usually it is between 45 and 60 percent. In cooked sausages the maximum water allowed is four times the weight of the total protein plus 10 percent. The type of meat ingredient is also regulated. You probably would prefer not to know exact ingredients spelled out on the label, but everything that goes into sausage is wholesome and edible, though may sound weird. Besides meat, sausages include many other ingredients.
Only meat packers and processors use the remaining five grades below Select. There is also beef that is not possible to grade for some reason or other, this is called No Roll (named so because the inspectors don’t roll their stamp on the meat). The beef that cattle ranchers raise for Prime grade stay longer on the gra in feed lot, so the meat becomes well-marbled and turn absolutely tender. If the ranchers raise them for Choice, they get a shorter period for munching on grain. That tells you why the price of Prime beef is about 15 to 25 percent more than the same cut of Choice.
Serious Kitchen Play (The Hows And Whys Of Food And Cooking) by George Erdosh, Ph.D.