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Cook with me : 150 recipes for the home cook
Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. \"This book is who I am now--it is a road map to who I am as a cook, parent, and daughter. These recipes are the evolution of me.\" For Alex Guarnaschelli, cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and a food-obsessed father, the Food Network icon and Iron Chef has always been immersed in the culinary world. Now with a daughter of her own, food and cooking mean even more to her. In Cook with Me, Alex charms readers with 150 honed, smart recipes complimented by insightful and heartfelt reflections. She shares dishes she grew up with, like her mom's classic roasted chicken with barbecue sauce, the Baked Ziti that she wishes she grew up with (she had to experience it first in a restaurant--her mom refused to make it!), her dad's steamed pork and rice dumplings, as well as the recipe for broccoli that encouraged her daughter to embrace and devour this divisive vegetable. You'll find two ways to make spaghetti and meatballs--Godfather-style and Goodfellas-style--as well as luscious desserts like a Blueberry Crumble inspired by the version her mom made during blueberry season every summer. Alex's passion for food and heritage sparkles in this deliciously poignant tribute to the food that defines a family.
Book
EFFECT OF SEX AND SLAUGHTER WEIGHT ON MEAT QUALITY OF BLACK GOAT AND MERIZ KIDS
The objectives of this work was to study the effect of sex and weight at slaughter on meat quality in the longissimus muscle of Black goat and Meriz goat .Twenty four weaned kids from each breed were divided equally and penned individually into two groups .The 1st was castrated using rubber ring ,and the 2nd was left intact ,and was assigned to be slaughtered at 15,20 and 25 kg live body weight .The overall means of pH, lightness ,redness ,yellowness, drip loss, cooking loss and tenderness were 5.94±0.009 , 46±1.16 , 20.01±0.68 , 35.68±0.78 ,0.25±0.01, 12.17±0.35 ,1.65 ±0.008, respectively. Results revealed neither breed nor sex had a significant effect (p>0.05) on pH, color, drip loss, cooking loss and tenderness. It seems that kids slaughtered at 15 kg had more lightness, have more drip loss, and lower cooking loss as compared with kids slaughtered at 20 and 25 kg.
Journal Article
Relationship between Consumers Perceptions about Goat Kid Meat and Meat Sensory Appraisal
The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8–10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to investigate consumers’ perceptions about goat kid meat and to study whether their perceptions are related to their sensory appraisal of the meat, measured by the mean of the consumers’ home tests. The experiment was conducted with 30 volunteer families (from two cities with different consumption patterns), who were surveyed regarding their sociodemographic parameters, purchasing and eating habits, and the importance of the meat’s attributes. As a result, four clusters were obtained, which were labeled “negative,” “idealistic,” “positive,” and “concerned about fat content”. The parameters of the animal production system were valued differently by the clusters. Meat tenderness, taste, and amount of fat were considered very decisive factors by most respondents. When the goat kid meat was valued, tenderness was considered more important than taste among older people (“negative” cluster), whereas there was not so much difference between the appraisal of all parameters for the other three clusters. We conclude that it is necessary to improve the information received by consumers about goat production systems and meat quality parameters. There is certainly potential for creating new markets, especially targeted toward young consumers and considering specific strategies for the different groups of consumers, depending on the region and habits of consumption.
Journal Article
The Effect of Slaughter Age on Meat Quality of Male Kids of the Polish Carpathian Native Goat Breed
The native breed of Carpathian goats, once abundant in the foothills of Poland, practically died out and was replaced by other, more efficient breeds. As a result of reintroduction activities and its inclusion in the genetic resources program, breeding was restored. The dynamically developing population of Carpathian goats is an extremely valuable element of biodiversity and a potential for the development of the market for its products, including goat meat. The study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. Muscle samples were taken from the leg (m. biceps femoris) to determine the meat chemical composition and physicochemical and sensory parameters, as well as the fatty acid profile. The dressing percentage was higher in older kids (41.27%) than in younger ones (37.89%), as well as final weight and cold carcass weight. The weight of valuable cuts such as the loin and leg differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids’ slaughter age. The fat concentration was significantly higher in the group of younger kids. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. The findings demonstrated that the meat of older kids was characterised by darker colour and a slightly higher pH, and it contained a higher concentration of hypocholesterolemic fatty acids (DFA) and a more favourable DFA/OFA ratio. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher.
Journal Article
Effect of production system on growth performances and meat traits of suckling Messinese goat kids
The aim of this study was to evaluate the effect of the production system on growth performances and meat quality of suckling Messinese goat kids. At birth, 102 suckling kids were divided into two homogeneous groups for sex and body weight (3.4 kg); animals of the SES group were fed exclusively with spontaneous pasture and kept in the stable during the evening; animals of the ES group were fed exclusively with spontaneous pasture, characterised by the presence of Quercus suber, and kept exclusively outdoors. From birth to weaning, kids were weighed every10 days. At slaughter, carcase yields and meat quality traits on the Longissimus dorsi muscle were studied. Data were subjected to ANOVA. ES group showed the highest final body weight (10.53 kg vs. 9.40 kg; p < .001). As regard the meat traits, ES group showed the lowest final pH (5.63 vs. 5.96; p < .001), the lowest value of Hue (46.24 vs. 62.64; p < .005) and the highest values of cooking loss (ES 25.53% vs. SES 19.60%; p < .05) and shear force (ES 5.04 kg/cm
2
vs. SES 3.63 kg/cm
2
; p < .05). Chemical composition showed similar values in both groups. Meat fatty acid composition showed the highest values of MUFA (45.89% vs. 40.90%; p < .05) and PUFA (0.14% vs. 0.11%; p < .05) and the lowest of ω - 6/ω - 3 ratio (4.89 vs. 6.98; p < .05) and Thrombogenic Index (1.64 vs. 1.98; p < .05) in the ES group. The results confirm the favourable characteristics of goat meat and the relation between the typical production system of goats in the Nebrodi area and their performances.
HIGHLIGHTS
The production system did not affect the weight of kids at birth, while there were significant differences in kid's performance in relation to the breeding system.
The chemical composition of the LD muscle was not affect by the production system.
The production system significantly influenced the fatty acid composition of the meat.
The meat quality parameters studied reflect the modern guidelines for a healthy diet recommend, that reduce the animal fat consumption, especially if rich in saturated fatty acids, and could be a tool to identify and characterise a product with Protected Designation of Origin (PDO) as 'capretto Messinese'.
Journal Article
EFFECT OF SUBCUTANEOUS ZERANOL IMPLANTS ON MEAT QUALITY OF AWASSI LAMBS AND CROSS-BRED KHALKHALI AND ABADEH GOAT KIDS
This experiment was conducted to evaluate the effects zeranol implant on meat quality of Awassi lambs and cross-bred Khalkhali and Abadeh goat kids. Ten ram lambs (33.7 ± 0.5 kg and 4-month-old) and ten male goat kids (18.8 ± 0.7 kg and 4-month-old) were randomly assigned into two treatments (5 each treatment); C (control, 0 mg zeranol) and Z (24 mg zeranol implant) for each species. After 43 days experimental period. The animals were slaughtered, left for 24 hr post-mortem period and Biceps femoris muscle of each species were separated for measuring the proximal composition, TBARS values, cooking loss, drip loss and free fatty acids concentrations. Zeranol implants had significant (P<0.05) effect on dry matter, but did not have any effect on all other meat characteristics. However, dry mater was significantly higher for zeranol-implanted group as compared with control one. Moreover, significant effect of animal species was found for cooking loss, being highest in goat meat than ram lamb meat. Similarly, significant effect of animal species was noticed on TBARS values being highest in ram lamb meat. An obvious increase (P<0.005) in drip loss and TBARS values were observed for meat of both zeranol-implanted and non-implanted groups with storage period. It can be concluded that zeranol implant did not have any effect on meat quality for both ram lambs and male goat kids’ meat.
Journal Article
Food marketing to children and youth
Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children's dietary and related health patterns are shaped by the interplay of many factors-their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environments-all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media have come a parallel growth with their use for marketing, including the marketing of food and beverage products.
What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of Food Marketing to Children and Youth . This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy.
eBook
Effects of Supplemental Copper on the Serum Lipid Profile, Meat Quality, and Carcass Composition of Goat Kids
To evaluate the effects of copper (Cu) supplementation on the serum lipid profile, meat quality, and carcass composition of goat kids, thirty-five 3–4-month-old Jian Yang big-eared goat kids (BW 20.3 ± 0.6 kg) were randomly assigned to one of seven dietary Cu treatments (n = 5/treatment). The dietary Cu concentrations were: (1) control (no supplemental Cu), (2) 20 mg, (3) 40 mg, (4) 80 mg, (5) 160 mg, (6) 320 mg, and (7) 640 mg of supplemental Cu/kg dry matter (DM). Copper was supplemented as CuSO₄.5H₂O (25.2 % Cu). The goats were fed a high-concentrate basal diet with the different concentrations of supplemental Cu/kg DM for 96 days. The serum lipid profile was determined on day 51 and day 96. Meat quality and carcass composition of longissimus dorsi muscle were measured after the goats were slaughtered at 96 days. Serum total cholesterol, triglycerides, high density lipoprotein-cholesterol (HDL-C), and low density lipoprotein-cholesterol (LDL-C) were not affected by treatment (P > 0.18). No differences were observed in drip loss, cooking loss, a* (redness/greenness) and b* (yellowness/blueness) values (P > 0.17); however, the 24-h pH value (linear; P = 0.0009) and L* (brightness) value (linear; P = 0.0128) decreased, and shear force increased (linear; P = 0.0005) as Cu supplementation increased. The intramuscular fat (%) increased (linear; P = 0.001) as supplemental Cu increased. No differences (P > 0.21) in the moisture, crude protein, and ash (%) were observed. Results of this study indicate that supplemental Cu does not modify the serum lipid profile; however, it can impact intramuscular fat content and the meat quality of goat kids.
Journal Article
Meat quality characteristics of Turkish indigenous Hair goat kids reared under traditional extensive production system: effects of slaughter age and gender
Meat quality characteristics of Turkish indigenous Hair goat kids reared under an extensive production system were investigated in this study. A total of 60 Hair goat kids (30 females and 30 males) were slaughtered at 3, 6, 9, and 12 months of ages. Slaughter age significantly affected meat quality characteristics. Cooking loss (
P
< 0.01) and shear force value (
P
< 0.001) increased with age. Meat color became darker red with increasing slaughter age (
P
< 0.001). The percentage of fat of musculus (M.) semimembranosus increased with age (
P
< 0.01). The percentage of saturated fatty acids was significantly higher (
P
< 0.01), whereas the percentage of unsaturated fatty acids was lower (
P
< 0.001) in the M. longissimus dorsi of the kids slaughtered at 3 months of age than those in the other age groups. The females had higher intramuscular fat than that in males (
P
< 0.001) and meat from male kids contained a higher percentage of polyunsaturated fatty acid than that from females (
P
< 0.01). In conclusion, meat from Hair kids slaughtered between 3 and 9 months of ages had better quality than those slaughtered at the other ages and also meat from male kids had better quality than those female kids slaughtered at the same age under extensive production system.
Journal Article
HEALTHY EATING NEVER STARTS TOO EARLY
If you think microwaves are indispensable in the kitchen, then Sherry Null's new book, \"Healthy Cooking for Kids: Building Blocks for a Lifetime of Good Nutrition\" (St. Martin's Griffin, $14.95), is not for you or your family. Null, a long-time chef and the daughter of health author and New York radio host Gary Null, doesn't provide any specific research citations but nonetheless swears off microwaves- -especially for food for children's use or consumption--for four reasons:
Newspaper Article