text:
|Publication number
|Publication type
|Application number
|Publication date
|Mar 24, 1981
|Filing date
|Jun 7, 1979
|Priority date
|Jan 24, 1978
|Publication number
|Dale L. Huffman
|Original Assignee
|Auburn Research Foundation
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (6), Referenced by (37), Classifications (11)
|External Links: USPTO, USPTO Assignment, Espacenet
This is a division, of application Ser. No. 872,024 filed Jan. 24, 1978.
The present invention relates, in general, to methods of restructuring meat, and, more particularly, to methods of restructuring fresh meat into uniform portions to be used for steak and roasting cuts.
The trend to produce increasing amounts of beef on less grain and more roughage is a reality that seems inevitable, and the current trend toward consumption of increasing amounts of fresh beef as hamburger is well documented. It has been reported that the American public spent 44 billion dollars in 1976 eating away from home. Hamburger, as a percent of total beef consumed in the United States, has increased from 36% to 43% since 1972. The need for a satisfactory fresh pork item analogous to hamburger has been repeatedly emphasized. Furthermore, the hotel-restaurant-institutional (HRI) and retail industries are both placing more pressure on meat packers and purveyors to provide them with portioned cuts of beef and pork that are uniform in size, shape, weight, density and have the desired sensory attributes including texture, tenderness, juiciness and flavor. In short, the HRI industry wants uniform size and quality so that a specific image for a product at a given cost for raw materials can be projected.
To satisfy the increased demand for meat while fulfilling the requirements imposed on meat production by the grain and roughage constraints, several processes have been developed. Among those processes is processing of beef into hamburger. While leaner, younger beef can be ground and processed into conventional hamburger items, these known processes do not provide the benefits to the beef industry of products that are similar to roast and steak cuts.
A recent innovation involves flake-cutting of meat and restructuring the resultant flaked meat into steak-like items, and flaked and formed steaks and chops have received some degree of acceptance; however, these items more closely resemble ground product than sectioned and formed steaks or chops.
Similar processes exist for restructuring of pork, lamb, mutton, veal, chicken and turkey into sausages, loaves and similar processed meat items. However, none of the processes embodying the teachings of the prior art adequately reproduce the desired textural properties of the respective fresh meat item. For example, the cured meat industry has produced a sectioned and formed ham by "salting out" the muscle proteins during processing to form a matrix which is subsequently stabilized by heating.
Tenderness is the textural property of meat that is most difficult to assess in the raw state and the most illusive and the most frequently cited as the reason for rejection in the cooked state. A method of producing a cut that is uniform in size, shape, density, fat content and sensory properties (particularly tenderness) is to be greatly desired.
The inventor is aware of prior art teaching processing of meat in which pieces or chunks of uncooked whole, unground meat are cured, subjected to a form of mechanical working to partially grind the meat so the pieces of meat become soft and pliable with a tacky exudate formed on the surfaces thereof. However, the tenderizing of such pieces of meat is not performed with a mechanical tenderizer, but is performed using chemicals, such as salt and phosphates, or the like, and, such chemical treatment is undesirable for many reasons. Such reasons include use by persons on salt-free diets is prohibited, production of "off-flavors," rancidity, and the like. The restructured meat produced by the presently disclosed process does not require the addition of salts, phosphates, or enzymes. Futhermore, the known processes require some aging of the meat to achieve desired flavor, texture, tenderness, and the like which has concommittant drawbacks to the meat processor. Such drawbacks are tieup of freezer space, high energy usage, and the like.
Contrasted to the known methods of tenderizing, the process embodying the teachings of the present invention tenderizes using mechanical means which permits extraction of muscle protein in addition to tenderizing the meat. Muscle protein thus extracted from the cells in the inventive process serves to bind the meat together.
The inventor is also aware of processes used to form food such as hot dogs and like sausage-type items, wherein the meat matrix is stabilized by heating. In contrast to such methods, the process embodying the present invention uses fresh meat which is not heated and which is held together by the muscle proteins extracted in the mechanical tenderizing step.
As the restructured meat produced by the inventive process uses unheated meat, the meat remains "fresh" as opposed to the meat being cured or the like which results from the known process which heat the meat. Furthermore, the "fresh" meat used in the inventive process produces a restructured product having a flavor which accurately and closely approaches an "ideal" flavor. Heretofore, restructured meats have suffered from the drawback of an "off-flavor." The use of fresh, unheated meat in the inventive process enables the restructured meat to be formed without the so-called "pre-cooking" related problem of "off-flavor." As the meat is never "cooked" during the inventive process, an "off-flavor" is never developed.
The inventor is also aware of prior art teaching various methods of tendering meat. However, none of these known methods mechanically tender the meat in a restructuring process, and therefore suffer the above-discussed drawbacks of "off-flavor" and the like.
The process embodying the teachings of the present invention produces a restructured meat product having uniform size, shape, density and fat content coupled with desired textural properties immediately after exsanguination. The inventive process uses meat which is processed immediately after exsanguination and thus as an additional advantage thereof, overcomes the just-mentioned drawbacks inherent in those known process requiring the use of aged meat to produce desired flavor, texture, and the like.
The process embodying the teaching of the present invention combines mechanically tenderized chunks and thinly sliced meat and turns them into restructured chops and steaks. Raw materials are not ground, so that the final product looks like and has the "bite" more of muscle meat than either ground or flaked and formed products.
In accordance with the teachings of the present invention, red meat and poultry muscle is boned, defatted and tenderized by use of a mechanical means, one or more times, preferably four times, placed in a mixing device such as a double-action mixer or other commonly used devices such as a massager or tumbler, with or without (preferably without) salt, phosphates, enzymes and flavorants; mixed for varying periods of time, such as 15 to 30 minutes in a double-action mixer or 4 to 6 hours in a tumbler or massager; preformed into logs; freeze tempered to an internal temperature of between 22� F. and 24� F.; pressed to a desired shape at 350 to 500 psi; sliced on a slicer such as a power cleaver or similar device; packaged and placed in freezer storage.
A review of the muscle biochemistry involved in the invention is briefly presented for the sake of convenience. When an animal is exsanguinated and normal body functions cease, a sequence of events begins to occur that have been termed rigor mortis. Only recently have the events of rigor mortis been partially elucidated and the complete sequence is still not fully understood. There are differences in the rigor syndrome among the several species of meat producing animals and fowl; however, these differences are not of the magnitude to be of concern in the present disclosure.
All of the aforementioned species contain three general groups of proteins in the lean portion: sarcoplasmic proteins, myofibrillar proteins and connective tissue proteins. The myofibrillar proteins are salt soluble and are largely responsible for binding processed meats, hams and the like together. Some of the principle myofibrillar proteins are myosin, actin and actomyosin. The meat industry designates this group of proteins as "myosin protein."
The sarcoplasmic proteins are soluble in water and weak salt solutions. These proteins provide binding in processed meats; however, not to the extent of the myofibrillar proteins.
The connective tissue proteins, such as collagen, elastin and reticulin are relatively insoluble and provide no binding.
During the rigor mortis syndrome, the muscle proteins contract, forming complexes, i.e. actomyosin is formed by the combination of actin and myosin. Such alteration of muscle proteins lessens the binding ability of the myofibrillar proteins. As the rigor syndrome continues, further alteration of muscle proteins takes place during the process that is known as "aging."
The aging process involves gradual breakdown of muscle proteins and resultant improvement in tenderness and textural properties of meat. This aging process is affected by temperature, time and level of sanitation. Aged meat may have more desirable eating qualities than fresh meat, but aging is an expensive process in terms of refrigerated space, inventory turnover and attendant spoilage problems. In addition, aged meat has lower binding properties than fresh meat.
Accordingly, the prior art processes which require aging suffer the drawbacks discussed above.
In the process embodying the teachings of the present invention, mechanical tenderizing and subsequent mixing release the myosin-type proteins that serve as binding agents to bind the meat-mass back together during the remainder of the process. Additionally, the release of the myosin-type proteins and subsequent binding the meat-mass can be accomplished with no additives. It is, of course, apparent to those skilled in the art that the binding of the meat-mass can be enhanced by addition of salt and/or phosphates. However, the mechanical tenderizer used in the present invention breaks down the cell to release the myosin-type proteins in a quantity sufficient to permit binding without the need of such additives. Furthermore, it is noted that, in the process of the present invention, the addition of proteolytic enzymes such as papain, bromelain and ficin will enhance the binding ability of the process when used alone, or in combination with salt, phosphates and other flavorants.
It is further noted that the process of the present invention works especially well with either hot-boned or chilled pork, but can also be used with beef and chicken or turkey. Muscle quality is retained by the use of raw material in chunks, and because the meat is mechanically tenderized before being cubed, more economical cuts can be used. Slicing meat wafer thin enables the product to bind well due to the large exposed meat surface area. The wafer sliced intra- and intermuscular fat is in such a form that it can be evenly dispersed throughout the product in the blending process.
In the process embodying the present invention, there are numerous variations in the basic procedure; some of these are applicable only to the species, muscle or cut of the meat indicated, while others have broader application.
It is accordingly a main object of the present invention to assure the size, shape, density, fat content, and sensory properties of a restructured fresh meat product.
It is a further object of the present invention to alter the sensory properties of red meat and poultry by changing the sequence of events that occur during the processing of the respective product.
It is still a further object of the present invention to alter the sensory properties of red meat and poultry by the addition of enzymes and flavorants during the process.
It is a specific object of the present invention to use a mechanical tenderizing step in a process of forming restructured fresh meat products.
These together with other objects and advantages which will become subsequently apparent reside in the details of construction and operation as more fully hereinafter described and claimed, reference being had to the accompanying drawings forming part hereof, wherein like reference numerals refer to like parts throughout.
The FIGURE shows a flow chart illustrating the steps included in the process embodying the teachings of the present invention.
The process embodying the teachings of the present invention is basically indicated in the flow chart shown in FIG. 1. Broadly, the process includes the steps outlined below. The process will be described first for pork, followed by a description of the process using beef. Referring to the Figure, it is seen that the process comprises the following steps.
For pork the process includes the following steps: 1. Boston butts are boned, frozen and tempered to an internal temperature of approximately 30� F. and sliced wafer thin, to a thickness of 1-2 cm., on a power cleaver or slicer.
2. Boneless fresh hams are defatted and tenderized in step A one to four times with a reciprocating blade tenderizer at the 1 inch setting, then moved onto table B and cut into 2-3 inch cubes, and the excess connective tissue and gristle are trimmed off at step C. The four passes through the mechanical tenderizer ensures tenderness of the product as well as better extraction of the myosin-type proteins for binding. Both chilled and hot-boned hams have been used successfully to produce these tenderized chunks.
3. Equal weights of the wafer sliced butts and tenderized cubed meat are combined in a mixer at step D, and the meat mass is blended for 15 minutes during which time salt, Tri-Polyphosphate or water may be added.
4. The meat is removed from the mixer, preformed at step E into approximately the desired shape, which may be, for example, a log-like cylinder, wrapped with PVC film and placed in a sharp freezer at step F.
5. The frozen logs are tempered at step G to an internal temperature of approximately 22�-26� F., which requires 32-48 hours in a tempering room.
6. The logs are then pressed at step H into the desired shape at 500 psi.
7. The logs are sliced at step I to the desired thickness with a power cleaver using a 20� blade, and the slices are packaged at step J and returned to the freezer at step K.
For beef the process includes the following steps:
1. Choice chucks are boned, frozen and tempered to an internal temperature of approximately 30� F. and sliced wafer thin, to a thickness of 1-2 cm., on a power cleaver or slicer.
2. Boneless standard rounds are defatted and tenderized in step A one to four times with a reciprocating blade tenderizer at the 1 inch setting, then moved onto table B and cut into 2-3 inch cubes, and the excess connective tissue and gristle are trimmed off at step C. The four passes through the mechanical tenderizer ensures tenderness of the product as well as better extraction of the myosintype proteins for binding. Both chilled and hot-boned rounds have been used successfully to produce these tenderized chunks.
3. Equal weights of the wafer sliced butts and tenderized cubed meat are combined in a mixer at step D, and the meat mass is blended for 15 minutes during which time salt, Tri-Polyphosphate or water may be added.
4. The meat is removed from the mixer, preformed at step E into approximately the desired shape, which may be, for example, a log-like cylinder, wrapped with PVC film and placed in a sharp freezer at step F.
5. The frozen logs are tempered at step G to an internal temperature of approximately 22�-26� F., which requires 32-48 hours in a tempering room.
6. The logs are then pressed at step H into the desired shape at 500 psi.
7. The logs are sliced at step I to the desired thickness with a power cleaver using a 20� blade, and the slices are packaged at step J and returned to the freezer at step K.
It is noted that for beef, chucks are preferred partially because of the economic advantages realized.
It is possible to use 100% chunked raw material, but use of such material makes it difficult to obtain the desired fat content and fat distribution throughout the cut. For instance, a restructured beef steak can be made from USDA standard beef rounds that have been tenderized four times, using the inventive process. Binding is still achieved by the rupturing of cells by the action of the blade tenderizer and subsequent mixing; however, very lean raw material does not produce the desired fat level which is an element in flavor and juiciness of the product. Otherwise, such material can be used in the present process without departing from the teachings of the present disclosure.
Frozen, tempered and flaked cut fat can also be used; however, the fat contained therein tends to collect into little balls during mixing. Accordingly, when frozen, tempered and flaked cut products are used, the process herein disclosed can include steps wherein various lipid emulsions are injected into lean meat prior to tenderization to alleviate this just-mentioned problem.
Satisfactory binding is produced with tenderizing four times and subsequent mixing, but in recombining thin cuts such as flanks, briskets and tri-tips, binders may be useful. Accordingly, the process can be modified to include the addition of such binders without departing from the teachings of the present disclosure. For example, cow tenders have been tenderized, mixed, pressed and sliced after all silver skin is removed and tenders have been properly preformed.
It is further noted that restructured products can also be made using boneless chicken and turkey meat. In an embodiment wherein chicken is restructured, the process includes the following steps. Meat from chicken breasts and thighs is passed through a reciprocating blade tenderizer one or more times at a one inch setting, then mixed at least 15 minutes with water, flour and flavorants. The meat is then preformed, freeze-tempered, pressed and sliced.
For a turkey product, the process includes the steps of providing boneless breast muscles that have been trimmed free of skin and connective tissue. The breast muscles are tenderized at least once, mixed for at least 15 minutes, preformed, freeze-tempered, pressed and sliced. Thigh meat can be used to replace part of the breast muscle. During mixing, 0.75% salt by weight and 1% water by weight, flour and flavorants can be added.
As mentioned in Step 1 of the process outline, the raw materials were a combination of wafer sliced and tenderized cubed muscle meat. For illustration the preparation of raw materials for a restructured pork chop will be discussed. To produce the wafer slices boston butts are boned, frozen, tempered and sliced on a power cleaver 1-2 cm. thick. These thin slices bind well due to their large surface area and the wafer sliced intra- and intermuscular fat is in such a form that it can be evenly dispersed throughout the product in the blending process, as will be later discussed.
The tenderized ham comes from whole boneless hams which are run four times through a Bettcher Model TR-2 tenderizer set at the 1" setting. After being tenderized the hams are cubed into 2-3 in.2 cubes (at that time excess connective tissue and gristle are trimmed off). The four passes through the mechanical tenderizer ensures tenderness of the product as well as better extraction of the myosin-type proteins. Both chilled hams and hot processed ham have been used successfully to produce these tenderized chunks.
These raw ingredients are then combined in a ratio of 50--50 to achieve the desired batch size and blended.
The raw material preparation discussed was for pork, but beef has also been used successfully in the manufacture of a restructured product. In beef, as in pork, the batches might include 50% wafer sliced and 50% tenderized chunks. Both top round and chucks have been used to produce the wafer slices and chunks. At this point the tendency is to lean toward the use of chucks partly because of the economics involved.
The above discussion was directed to the use of this process to manufacture chops and steaks; however, this process has been used experimentally to manufacture both beef and pork roasts. In fact, to manufacture as a roast one need only omit slicing after pressing. If these roasts are wafer sliced after cooking, they make quite a tasty sandwich. This last result occurs because wafer slicing of cooked meats helps to increase the overall satisfaction of flavor, juiciness and tenderness.
Both beef and pork products have been successfully cooked by charbroiling, griddle broiling, griddle frying and roasting. The beef steaks were most successfully cooked by charbroiling approximately 15 minutes with them being turned three times during the cooking process. Restructured pork chops were cooked most successfully by griddle frying at a temperature of 300� F. for approximately 16 minutes. The pork "chops" were turned several times during the cooking process to ensure eveness of heat penetration. One advantage for HRI users is that this product may be cooked from the frozen state. This would enable operators to have steaks and chops in frozen storage and remove only those needed for immediate cooking, eliminating the problem of shortages and "leftover" cuts so often experienced when fresh cuts are used.
It is emphasized that in the process embodying the present invention, raw materials are not ground, and therefore the final product looks like muscle meat. Furthermore, the cooked product has a "mouth feel" more like muscle meat than either ground or flaked and formed meats.
Satisfactory products have been manufactured with no wafer sliced material; however, it is difficult to obtain the desired fat content and the correct distribution of fat throughout the cut. For example, a very desirable beef steak can be manufactured from USDA standard beef rounds that are tenderized 4 times at the 1 inch setting, chunked and processed as outlined earlier. Binding is achieved by the rupturing of cells by the action of the blade tenderizer and subsequent mixing. The problem with using very lean raw materials is that it is difficult to attain the desired fat level. However, it may be possible to overcome this problem by injecting various lipid emulsions into the lean meat prior to tenderization.
Various binders can also be added; however, it has been found that desired binding can be achieved by 4X tenderization with subsequent mixing. In work with recombining thin cuts (such as flanks, briskets, tri-tips, etc.) to produce restructured steaks, binders may be useful. Cow tenders have been tenderized, mixed, pressed and sliced with some success provided all silver skin is removed and tenders are properly preformed.
Boneless pork loins and similar cuts can be bound together with wheat gluten and similar binders. The inventor has used boneless sirloin ends of pork loins that are tenderized, mixed and stuffed into a 3 inch diameter casing, and the process of the present invention can mechanically accomplish this binding using a stuffer, such as the Vemag, with these products in the same manner as sectioned and formed hams.
As mentioned above, these restructured products have rated high on taste panels. However, the process can be further refined by using additives, extenders, various storage times, mixing times, cooking procedures and raw material preparation without departing from the teaching of the present invention.
1. A preformed beef steak was manufactured by removing the bones and defatting USDA Standard beef rounds, taking special precaution in the removal of the major portion of the inter-muscular connective tissue. The round was hand cut into random sized chunks averaging about 3 to 4 pounds. These chunks were tenderized three times with a Bettcher TR-2 blade tenderizer on a 1 inch setting. The meat was then placed in a mechanical mixer and mixed for 10 minutes to 15 minutes. During the mixing process, due to friction heating, the meat-mass warmed to an approximate temperature of 45� F., thereby producing extraction of myosin-type proteins. The meat-mass was quite "tacky" at the end of the mixing period. The meat-mass was hand-formed into cylindrical shapes resembling logs which were approximately 31/2 inches in diameter. Each log weighed approximately 5 pounds. The logs were blast frozen (-30� F.) and tempered to an internal temperature of 26� F. (In future examples, this process will be termed "freeze-tempered"). The logs were pressed in a model 70 Bettcher press using the 350 die at 500 psi pressure. The resultant log was sliced on the Bettcher model 39 power cleaver using a 20� blade. The steaks were cut 11/16 of an inch to yield a steak that had a constant weight of 4 ounces. Steaks were freezer wrapped and returned to the -30� F. freezer.
A trained, six member sensory panel evaluated steaks that were broiled on a Charm-Glo gas broiler to a medium degree of doneness and found them to be highly acceptable in terms of tenderness, flavor, juiciness and overall acceptability. Textural properties were further evaluated with the Kramer shear instrument and found to be comparable to steaks cut from the sirloin of top Good and Low Choice cattle. The textural properties of subsequent test batches were altered by changing the degree of blade tenderization, the type of mixer, the time of mixing and the addition of salt, phosphates and flavorants.
2. In an experiment similar to that indicated in number one above, pork muscle was removed from the sirloin and ham of market weight pigs on the second day after slaughter. The muscle was treated in the same manner as previously indicated for beef. The resultant "pork chops" were judged to be comparable to boneless pork chops when prepared in the same manner.
3. Similar experiments were conducted with utility lamb legs, turkey thigh muscle and boneless chicken parts with similar results.
4. In the above instances, further experimentation was conducted to determine the technique for achieving the desired fat (or marbling) in the finished product. Experiments have been conducted where the levels of fat as determined by acceptable chemical methods (ether extract) in the final product varied from approximately three weight percent for pork to twelve weight percent for beef. An advantageous feature of the herein disclosed process is that the fat can be uniformly dispersed at any level to provide the desired textural and sensory properties in the final product.
5. A series of experiments were conducted to demonstrate the utility of the process of the present invention related to traditionally low value portions of the meat animal. The tests described here serve to illustrate specific applications of the inventive process and are not intended to be limitations thereon. Ingredients used were beef weasand meat, beef inside skirt muscle, beef outside skirt muscle, beef hanging tender meat, beef hearts, flour, salt and enzyme tenderizer. Th equipment used in these tests included the Bettcher TR-2 tenderizer, Leland double action mixer with paddles and ribbons, Toledo meat grinder (all meat was ground through two plates--first 3/8 inch, then 1/8 inch), Bettcher dynaform press equipped with the 650 die, Bettcher model 81 power cleaver, Koch multivac and Bettcher 850 Whizard trimmer. Preparation of the meat involved trimming all membranous tissue with the 850 Whizard trimmer or a knife; special attention was given to removal of the heavy connective tissue in the center of the hanging tender muscle. All of the skirt muscles and the hanging tenders were tenderized twice with the TR-2 blade tenderizer at the 1 inch setting. The larger portion of the weasand meat was cut into 1-2 inch chunks, the remainder, along with the hearts, was ground through the Toledo grinder, first through the 3/8 inch plate, then through the 1/8 inch plates. Ten test batches of product were made, varying the percents of the several meat ingredients, the amount of salt, enzyme tenderizer, water and time in the Leland mixer. The resultant test batches were freeze-tempered, pressed at 500 psi in the 650 die on the Bettcher dynaform, sliced into 5 ounce portions, vacuum packaged with the Koch multivac and frozen.
Evaluation of the resultant steaks indicated that an acceptable product could be produced by incorporating the tenderized muscles with ground meat and weasand meat. It is noted that the essential elements of the process embodying the teachings of the present invention are release of myosin-type proteins by the machanical tenderizing and mixing process. Nowhere in the prior art is a mechanical tenderizing and mixing step used in the process of producing restructured beef products. Accordingly, all of the known processes require chemicals and/or aging for a tenderizing process, and thus suffer from the above-discussed drawbacks. It is theorized that addition of proteolytic enzymes may improve the product. It has been well documented in the literature that proteolytic enzymes attack the connective tissue proteins preferentially. It is theorized in this regard that synergism exists between the addition of enzymes to digest the connective tissue proteins and the release of myofibrillar and sarcoplasmic proteins by the act of blade tenderizing and mixing. It has been found that salt and water act to improve the binding properties. It is noted that low value meats from pork, mutton, lamb, veal, chicken and turkey could be substituted for the specific meats used in these tests with similar results and without departing from the scope of the present invention.
6. To demonstrate the value of the present process for improving utilization of high value meat cuts a series of tests with beef tenderloin muscles was performed. The specific objective of these tests was to produce a filet mignon steak that was uniform in size, shape, weight and density. It is known that the tenderloin muscle tapers from the sirloin end through the loin cut. Traditionally it has been difficult to make maximum utilization of this cut for filet mignon or chauteaubriand. The procedure for these tests involved removal of all silver skin, side chain and fat, then passing the tenders through a TR-2 blade tenderizer at a 3 inch setting, placing the tenderized product in a mixer and tumbling for 5 minutes. At this time, a mixture of 1% water and 0.75% salt (based on weight of the batch) was added to the meat-mass as a slurry and the batch was mixed for an additional 15 minutes. At this time, the tenders were "tacky" indicating that the combined action of tenderization, mixing and brine addition had salted-out the myofibrillar proteins. Two tenders were then placed head to tail to produce a uniform diameter product. The tenders were wrapped with polyvinylchloride film (preformed) taking care to exhaust all air space from between the meat pieces to prevent formation of ice in the product, freeze-tempered (to an internal temperature of between 22� and 24� F.), pressed using a Bettcher 300 die and 350 psi with the Bettcher dynaform press, and sliced into 4 ounce portions using the Bettcher model 81 power cleaver with a 20� blade.
Evaluation of these steaks revealed excellent adherance of the meat pieces following slicing. Excellent results were obtained in subsequent tests when tenders were tumbled in a slow action tumbler or massager rather than the mixer.
A further example of the efficacy of the process disclosed herein was established by following the procedure described above with lean pieces trimmed from the tenderloin that would normally be used for lower value product. These pieces were mixed 15 minutes with one weight percent water and 0.75 weight percent salt, preformed, freeze-tempered, pressed, sliced and evaluated for textural properties and cohesiveness (the ability to bind). Evaluation indicated a product of acceptable quality could be produced in this manner.
7. The present process was also used with boneless chicken meat. The ingredients used were meat from the breasts, thighs, chicken skin, flavorants, salt and flour. The basic procedure involved passing the muscle meat through the TR-2 blade tenderizer one time on the 1 inch setting, flaking the chilled skin on a Comitrol with a 240 head, mixing a minimum of 10 minutes in a Leland double action mixer with salt, water, flour and flavorants; meat was then preformed, freeze-tempered, pressed, sliced and evaluated. In the process, salt and skin may be omitted with excellent results. Varying the mixing time and final mixing temperature will alter the textural properties of the product.
8. Processes conducted under No. 7 above were repeated using turkey meat with similar results. A superior turkey product can be produced by utilizing boneless breast muscles that are trimmed free of skin and connective tissue (outer membrane). The breast muscles are tenderized one time with the TR-2 blade tenderizer, mixed in a double action mixer (or similar tumbler or massager) for a minimum 15 minutes, preformed, freeze-tempered, pressed, sliced and evaluated.
In this example, additional processes have been conducted, where thigh meat was used to replace a portion of the breast muscle with excellent results. Additional processes were conducted with the addition of 0.75 weight percent salt and one weight percent water, flour and various flavorants. Mixing time and temperature were varied to provide specific textural properties in the finished product.
It should be obvious to those skilled in Meat Science and Technology that many variations are possible in the basic procedure. It is noted that the central consideration in the present invention is the freeing of myofibrillar and sarcoplasmic proteins by the combined action of the blade tenderizer and mixing, resulting in the production of a restructured fresh meat or poultry product. In addition, it is theorized that the addition of proteolytic enzymes may degrade the connective tissue proteins to the extent that they will adhere to the remainder of the meat-mass. The process further includes freeze-tempering, and pressing of the product into a desired shape.
As this invention may be embodied in several forms without departing from the spirit or essential characteristics thereof, the present embodiment is, therefore, illustrative and not restrictive, since the scope of the invention is defined by the appended claims rather than by the description preceding them, and all changes that fall within the metes and bounds of the claims or that form their functional as well as conjointly cooperative equivalents are, therefore, intended to be embraced by those claims.
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|Method for reducing microbe content in foodstuffs by pH and physical manipulation
|Sep 27, 2001
|Mar 30, 2004
|Freezing Machines, Inc.
|Method for producing a pH enhanced comminuted meat product
|Aug 7, 2001
|Jan 18, 2005
|Freezing Machines, Inc.
|Method for mixing meat products to produce a pH adjusted meat product
|Feb 13, 2004
|May 2, 2006
|Freezing Machines, Inc.
|Method for reducing microbe content in foodstuffs by pH and physical manipulation
|Feb 17, 2004
|May 8, 2007
|Freezing Machines, Inc.
|Method for producing a pH enhanced comminuted meat product
|Jan 14, 2005
|Jan 20, 2009
|Skippack Creek Corporation
|Method of cutting meat to form steak cuts and meat products formed by the method
|Dec 12, 2005
|Apr 20, 2010
|Kansas State University Research Foundation
|Preparation containing nanoscale particles with electrostatically adhered enzyme
|Oct 21, 2008
|Dec 28, 2010
|Skippack Creek Corporation
|Disk-like steak product having a plurality of truncated pie wedge shaped portions
|Oct 21, 2008
|Jan 11, 2011
|Skippack Creek Corporation
|Method of cutting beef chuck roll and beef products produced by the method
|Apr 12, 2001
|Oct 17, 2002
|Eldon Roth
|pH enhanced meat composition and method for producing a pH enhanced meat composition
|Feb 13, 2004
|Aug 19, 2004
|Eldon Roth
|Method for reducing microbe content in foodstuffs by pH and physical manipulation
|Feb 17, 2004
|Aug 19, 2004
|Eldon Roth
|Method for producing a pH enhanced comminuted meat product
|Jan 14, 2005
|Aug 4, 2005
|Packerland Packing Company, Inc.
|Method of cutting meat to form steak cuts and meat products formed by the method
|Dec 12, 2005
|Aug 17, 2006
|Peter Pfromm
|Activation of enzymes by lyophilization in the presence of solid inorganic support
|Oct 11, 2006
|Apr 19, 2007
|Invista North America S.A.R.L.
|Compact single mandrel creel for over end take-off thread delivery
|Oct 21, 2008
|Feb 26, 2009
|Skippack Creek Corporation
|Disk-like Steak Product Having a Plurality of Truncated Pie Wedge Shaped Portions
|Oct 21, 2008
|May 7, 2009
|Skippack Creek Corporation
|Method of cutting beef chuck roll and beef products produced by the method
|Jun 24, 2009
|Oct 15, 2009
|Kirsch Sam A
|Method and apparatus for making a flaky meat product
|Sep 25, 1992
|Mar 31, 1994
|Biforce Anstalt Vaduz
|Prodn. of tender steak of given shape from poorer quality meat, game or poultry - by comminuting, cutting to strips, beating with addn. of salt, and moulding for storage
|Nov 27, 1987
|Jun 2, 1988
|Johnson & Johnson
|Edible product and process of preparing
|Nov 27, 1987
|Jun 2, 1988
|Johnson & Johnson
|Meat product and process of preparing
|Dec 28, 1994
|Jul 6, 1995
|Maurice Fradin
|Method for preparing meat loaves and the like, useful for making flaky meat loaves
|U.S. Classification
|426/272, 426/414, 426/644, 426/519, 426/513, 426/518, 426/645, 426/393
|International Classification
|Cooperative Classification
|European Classification


text:
Connecting Companies with talented
Students and Graduates
Student Employment Services (SES) is a Recruitment and Employment Agency, based near Leeds in the North & West Yorkshire area, specialising in paid Student and Graduate Internships, Student Placements and Graduate Jobs across the UK & Ireland region. We help connect students and graduates with start-up businesses, SME's and large corporations.
With over 18 years of dedicated experience, we have formed exceptional working relationships with our clients, students & graduates and all the universities across the board. We pride ourselves on our dedication to provide excellent services to all our users, continuously meeting their needs and striving to develop what we offer.
Whether your company is a new start-up business, SME or a large corporation, Student Employment Services will take all the hassle out of hiring by helping find and connecting you with the perfect student or graduate from a rich pool of talent.
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Internships can be a great way for university students and graduates to get valuable work experience in the area they are interested in. Internships can be classed as a 1 week to 12 month experience in an organisation, which can be paid or unpaid depending on Industry/Sector, and encompass the full range of professions, from Engineering to Accountancy and Marketing to IT.
Industrial Placement or a Student Placement is a 'real' work experience gained within a 'real' working environment that will complement and support the student's degree qualification and provide mutual benefit to both the employer and the student.
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My placement year could have not gone better as I have learnt and experienced a vast amount of things ranging from working autonomously, taking responsibility and opportunities, building reports, analysing data, being adept in e-commerce platform, attending big scale events and learning what a fast-paced environment the working environment can be amongst other things.
I would advise students to try and enjoy as much as possible their placement year and to take on board any opportunities available to them. I would specially recommend them to ask questions whenever they have got one and to network as much as possible as you never know if you desire to work in the same company or the same people again!(BSc) Sports Management, Bournemouth Uni
Successful Candidates
My experience with SES has been nothing short of excellent. The whole recruitment process was handled in a fast and efficient manner that resulted in a job offer for Quality Project Coordinator position.Quality Project Coordinator, University of Aberdeen
I secured a placement at a leading international company, and I now have a work role that will add immensely to my skills, knowledge and experience. As a result, I would highly recommend SES to anyone looking to further their career or secure their ideal job or placement.Incoming Manufacturing Automation Engineer, University Of Sheffield

subset: commoncrawl


text:
About Me
I've been an avid gamer since i got my SNES back in the day. First game was Legend Of Zelda. Since then i've owned many a console. Currently i have a PS3, Wii, DS Lite and PSP of the curent gen.
Top 5 Fav Games Of All Time Are:
Super Metroid
Metal Gear Solid
Resident Evil 2
Final Fantasy VI
Castlevania: Symphony Of The Night
Oh and Zombies Rule, even if they will overthrow us all.
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text:
Skip to comments.Gov. Bobby Jindals Potentially Self-Destructive Support of Birther Bill (They're "concerned")
Posted on 04/20/2011 9:36:48 PM PDT by 2ndDivisionVet
It looks like Louisiana Governor Bobby Jindal is prepared to do what Arizonas Jan Brewer announced earlier this week that she couldnt: Pass a birther bill that would require presidential candidates to prove their U.S. citizenship. In Jindals case, its a bill that could threaten his own presidential ambitions and potentially make it much harder for him to appear on his own state ballot if he ever chose to run.
Its not part of our package, but if the Legislature passes it well sign it, press secretary Kyle Plotkin told the Times-Picayune on Tuesday.
The package that Plotkin is talking about is House Bill 561, which was introduced last week by two Republican lawmakers, Sens. Alan Seabaugh and A.G. Crowe. The bill would require federal candidates including candidates for the U.S. Senate or House of Representatives who want to appear on Louisiana ballots to file an affidavit proving their citizenship, reports the Times-Picayune. That affidavit would also need to be accompanied by an original or certified copy of the candidates birth certificate.
Arizona Governor Jan Brewer made headlines on Monday when she vetoed a similar bill that had passed the state legislature. I never imagined being presented with a bill that could require candidates for president of the greatest and most powerful nation on Earth to submit their early baptismal or circumcision certificates, among other records, to the Arizona Secretary of State, Brewer said after the decision. This is a bridge too far.
But for a growing number of states, its a bridge that doesnt reach far enough. At least a dozen similar bills are being considered by legislators in various states, including Missouri, Texas, Georgia and Tennessee. Daily Kos has a rundown of all the birther bills that are spreading across the nation.
Julianne Hing has written before about how in nearly every case, the bills backers deny that the bills are politically motivated. Yet critics call the bills thinly veiled attacks on President Obama and his black roots, despite the Hawaiian officials who have repeatedly said that Obama was born in the state. Most recently, billionaire mogul Donald Trump has joined the fray and vowed to pay for his own independent investigation into the presidents citizenship.
Jindals support for the bill seems puzzling, but it probably shouldnt be. The governors full name is Piyush Bobby Jindal and he is himself the first generation son born to Indian immigrants. Yet hes already thrown his support behind other controversial GOP efforts, such as the 14th Amendment rollback that would strip citizenship away from U.S.-born children of immigrants. At the time, Jindals spokespeople claimed that hed still be able to retain his citizenship because his mother was a permanent resident when she gave birth to him. But its a messy situation nonetheless, and one that could keep the GOP star, who was once pegged for a presidential run, off of his own state ballot.
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Is Jindal a NBC?
Not a real comment, unless questionably rhetorical questions count: why would Democrats be so concerned about having to prove their candidate's eligibility in the way Gen. Dwight D. Eisenhower did if there weren't fears on their side that what is coming from our side (and from Hilary's, long ago) is true?
Jindal is probably not a natural born citizen - his parents were only in the country 6 months when he was born. As far as I know, no state requires the governor be a natural born citizen. California certainly didn't with Schwarzenegger.
Agree with gov. Jindal. No person should be able to run for president without satisfying constitutional stipulations.
It's fun to read an article that defeats its own premise.
IF Jindal is not qualified to run for president, why would it be good to ignore that fact?
And IF a "birther" bill would prevent him from running, and he signs it into law, isn't that a selfless act on his part?
"If enacting legislation which enforces Constitutional provisions really is bad for a political career then America is in deep trouble."
America IS in deep trouble...
(Whether he's an NBC eligible to run for President may, or may not, be a different question. Federal case law is crystal clear that he's a citizen, though.)
Heck, maybe Bobby Jindal is a politician who puts the Constitution ahead of political ambition.......Who would have guessed that of a politician!
Jindal's both parents were in US legally on immigrant visa which is also known as green card. It is a permanent resident visa and a precursor to applying for citizenship.
There is no clearcut definition of "natural born citizen".
And you betcha it won't happen during the Obama regime.
My understanding is that he is NOT, in which case he will end any Presidential ambitions by signing this bill.
That would mean he's a rare politician who puts principle before ambition. Wow.
If that happens, there are plenty of other ways he could serve our nation and be rewared for doing so. And I'll back him to the moon if that happens.
PS No state to my knowledge has an NBC requirement for governor, so that twist in this "article" (propaganda piece) is pure, well, propaganda.
Well AMERICA is in trouble. The Democrips do not want the truth to come out because it will take so many down with "The One" and Rebloodlicans do not want it brought out because afterwards AMERICA is going to be standing there asking why they did NOTHING.
I hope Trump runs and wins as a small "i" independent. He can then charge every president, judge, senator and congress person as far back as legally allowed with perjury.
This one grand event would take our country back from the elitist scumbags in both gangs. R and D.
We can't predict the weather but we sure can stop the fall.
(1) having taken an oath before a competent tribunal, officer, or person, in any case in which a law of the United States authorizes an oath to be administered, that he will testify, declare, depose, or certify truly, or that any written testimony, declaration, deposition, or certificate by him subscribed, is true, willfully and contrary to such oath states or subscribes any material matter which he does not believe to be true; or
(2) in any declaration, certificate, verification, or statement under penalty of perjury as permitted under section 1746 of title 28, United States Code, willfully subscribes as true any material matter which he does not believe to be true;
is guilty of perjury and shall, except as otherwise expressly provided by law, be fined under this title or imprisoned not more than five years, or both. This section is applicable whether the statement or subscription is made within or without the United States.
OK, if liberals think that the birther bills are a JOKE...
....why are they so 'CONCERNED' or RELIEVED about it NOT passing?
Shouldn't the attitude be "Sure, pass the birther bills, it's a joke anyways." INSTEAD OF "Oh thank you for not passing the birther bill".
Right. My question was: Can Jindal run for POTUS?
Of course... legal scholars would be crawling out of the woodwork to say, "No!"
"Yet hes already thrown his support behind other controversial GOP efforts, such as the 14th Amendment rollback that would strip citizenship away from U.S.-born children of immigrants."
Wow. I can pretty much guarantee Jindal has done no such thing, since there are no GOP efforts to strip citizenship from the children of *legal* immigrants.
You know you're reading a left-wing open-borders rag when you see the phrase "illegal immigrant" replaced with simply "immigrant".
Personally, I'll be very surprised if Obama can't produce an undetectable forgery BC by this point in time.
The real issue is that he is not "natural born" because his father was neither a US citizen nor a legal immigrant. The Constitution is quite clear that only someone born of two citizens can be POTUS. A BC showing BHO Sr. as the father does not make him eligible.
Jindal is not a natural-born citizen.
A permanent resident is still an alien resident and is subject to deportation from the United States. A citizen can never be deported from the United States.
from wiki:
a Lawful Permanent Resident (LPR), has been officially granted immigration benefits, which include permission to reside and take employment in the USA. The holder must maintain permanent resident status, and can be removed from the United States if certain conditions of this status are not met.
WOW! Country before ambition.
Incorrect. His mother was on a student visa and his father was on a "student's spouse" visa. They were not permanent residents.
They later used Jindal's anchor-baby status as leverage to get green cards and ultimately naturalization.
One does NOT need an anchor baby to become US citizen. I entered the US on a student visa. My employer (a large corporation) sponsored me for immigrant visa based on my unusually good skills. After that I had to wait 5 years to apply for a US citizenship which was granted based on 2 US citizens vouch for my character and I had an interview with immigration to test my knowledge of English and the US Constitution. That was many moons ago.
I should add that I did not even become a father until long after becoming a citizen. At the time my child was born, both her parents were US citizens, me being naturalized and mother born & raised in US citizen. So I am assuming my daughter who is studying for a law degree would be eligible to run.
Under anyone's definition of NBC, she would be when old enough.
This would be a clever ploy by Jindal. He's signs the bill then declares for the Presidency which would put all other candidates on the spot and the Obots would be in a conundrum as do they challenge him or not. This would clearly put the focus on Jindal's non-citizen parents and thus Ø's alleged father.
Praying you are correct!
If Jindal loves his country, he will do the statesmanlike and courageous thing.
"As far as I know, no state requires the governor be a natural born citizen."
Right, it's only required for Pres and VP. It was just brought up because Jindal was being talked up a lot in '08 thru '10 as a possible future Pres candidate.
"And IF a birther bill would prevent him from running, and he signs it into law, isnt that a selfless act on his part?"
Yes, totally. It shows what a stand-up guy he is, bless his heart. From his stand on related issues, it seems citizenship and immigration are important causes to him.
Is Jindal a NBC?
I believe Jindal made an offhand comment once about not running for president, because he isn't a natural born citizen.
Jindal was born on US soil to parents that were both here legally, but niether of Jindal's parents were citizens at the time of his birth. It seems Jindal has put some thought into what the term natural born citizen.
None of these laws are making their way into law. Unless they do, it won't matter a whit.
It will only take 1 state to pass one of these laws for it all to blow up. It won't matter how far Obama is in LA in the polls, if he refuses to do something simple like produce his birth certificate so he can be on the ballot, alarm bells will go off in all 50 states.
"maybe Bobby Jindal is a politician who puts the Constitution ahead of political ambition"
It's sad that most immigrants (and their kids) seem to value U.S. citizenship and our Constitution more than a LOT of our own native citizens, who either take them for granted or denigrate them, isn't it?
For the same reason they don't want their voters to have to prove themselves qualified or even if they are who they say they are. They are world class cheaters and frauds.
"Is Jindal a NBC?"
No. While born in this country both his parents were not yet naturalized citizens at the time of his birth.
To be honest, I thought of that while I made my post.
I may not be in favor of everything Bobby does, but I think he shows more honor and sincerity than most of our home grown clowns.
Like you said, it is indeed a sad thing.
"Personally, Ill be very surprised if Obama cant produce an undetectable forgery BC by this point in time."
That's been my fear for some time. If he and so many others could pull off this elaborate fraud for such a long time, don't you think they will also have a way to do just as you say, produce an undetectable forgery of the BC before long? That's why the word needs to get out there about the NBC issue and undisputable fact that BHO has dual citizenship through his alien father. And those with a public forum, Trump and anyone else brave enough, have to also concentrate on that aspect of BHO's ineligibility - often and vocally.
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text:
White Heat
White Heat
Blackstone Audiobooks, Compact Disc, 9781455110278
Publication Date: August 4, 2011
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About the Author
M. J. McGrath is an award-winning journalist and the author of several books, including The Long Exile: A Tale of Inuit Betrayal and the novels White Heat and The Boy in the Snow, both part of the Edie Kiglatuk Mystery series. She was awarded the John Llewellyn Rhys Prize for best Commonwealth writer under thirty-five and currently lives in London. McGrath's story Edie Kiglatuk's Christmas will be available as a Penguin E-Special in October 2013.


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New Lightweight Hoodies. Great for laziness, business, or any other -ness.
Close-up of a blue/purple hydrangea, isn't its heart beautiful !
Camera: Nikon D60Exposure: 0.005 sec (1/200)Aperture: f/4.5Focal Length: 60 mmISO Speed: 400Lens: AF-S Micro Nikkor 60mm
nature flower flower head hydrangea blue purple macro bokeh nikon d60
Awesome, Inge! Such soft beauty!
Thank you very much for the lovely comment and fave, Steppeland !
★(¯`·.·´¯) (¯`·.·´¯)`·.¸(¯`·.·´¯)¸ .·×°× ` ·.¸.·´ ×°×Wonderful photo and capture Nice clarity and detail nice framing Nicely done and presented Beautiful colour love the blurred out background and well to give this focus and attention
I'm so glad you like it, thank you very much for this great comment ! :-)
stunning in every way.
Thank you very much for your lovely comment and fave ! :-)
This is beautiful in every way!! Fabulous colors and composition!
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This is really beautiful Inge – perfect depth of field. And so soft and gorgeous colours.
Very glad you like it, Cynthia ! Thank you for this great comment.
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There are currently 35 of them Australia wide, and after Carnarvon, there will be 36....Tuesday 2 November 2010
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text:
hi Paul,thanks for the nice review short and sweet, thank you.
also the link to the making of book is real helpful too-i love reading such books like "the revolution in my head" -the beatles book, the xtc and the smiths books too are all dam fine if you like to read about the more techy details as to how,why and where those great songs, we now regard as classics,came about.plus newman is one fine engineer and producer in his own right.
just one aspect that i wish to mention to you-you make such a definite last statement about not ever wanting to hear the vinyl version,why is that may i ask ?
as a child of the 70,s i was raised on vinyl of course-apart from 8 track and cassette that was the better format as we all had no other option , but i along with 99% of of every other music fan got caught up in the so called cd revolution.i do recall seeing dire straits at the NEC around 1985/6 ish.outside the arena in the car park was parked a massive coach type display thing.on the side of it was the Phillips logo and on the roof were 2 very large speakers.as we all were leaving after the concert ,to try and retrieve our cars in the dark,all we could hear was the sound of "oxygene" Jm Jarre playing at very high volume threw these speakers.it was of course a demo coach advertising the benefits in sound of the about to be publicly launched "cd player".
well i had to have one -soon !!!!! the sound quality was so good i thought that compared to my vinyls it was another world away.of course around that time we were being scuppered by all the major labels because they were all using terrible quality recycled uncleaned vinyl and the thinnest slices of vinyl too.i still own some of the late 70,s and mid 80,s vinyls and you can literally bend them in 2 with no effort and the do not break.
this ,of course makes for a very bad listening experience,but at the time we had no alternative option really-i hated tape based audio anyway.so we put up with what was inferior audio formats.
when i was able to afford one -i bought a cd midi sound system and threw away my separates hifi system(bad move there richard my old son !)but i was young and the look and neatness caught me with my pants down and brains out for lunch !so i owned a cd player-now what should i buy to show it off to all my music loving friends ?well oxygene and surprise surprise brothers in arms by the straits-who i find out later ,were sponsored by Phillips on that self same tour !!!!say no more !
of course they both sounded ,at the time,to be 2000% better,a touch harsh but the overall quality and the details were amazingly awesome.i recall playing the intro of money for nothing to my brother in law who had come over from Canada in 87 and it blew his mind literally ! he had not come across cd players yet in Canada !he bought one at comet in Leeds the very next day and took it home to nova scotia with him.
but as time passes and you get chance to re appraise things-i realised my mistake in throwing away my deck-well i couldnt play my vinyls as a start,so i upgraded back to a separates system again,this time with a deck,all from a supposedly good hi fi shop in Leeds-name not mentioned !
suddenly my Sade a diamond life vinyl sounded not too bad at all-thru some mission floor standers and some Cyrus amps etc etc.ah maybe cds are not so good after all i thought.
then in the early 00,s i tried to play a late 80,s cd and it just would not play-it had corroded and was digitally corrupt-oh dear !
so i upgraded my cd player to a 16 but one-ah now thats better-for a while then i discovered sacds and dvda,s.via my pioneer ns dvd1000 multi disc format dvd player-aha again is this the holy grail i was seeking- the 5.1 discs of things like dark side of the moon and tubular bells on the sacd version were awesome,but something was still missing-what on earth was it ?
so after spending over �0000,s of pounds over the last 30 years i realised that it as the sound of analogue vinyl that i was missing.
oh dear-,well after a windfall in 2005 i was in the enviable position of being allowed by wifey to realise my hifi dreams and she let me spend a considerable sum on the separates system of my dreams-i always wanted a pre and 2 power amp set up.plus a decent deck.
without crowing about what i now own and the like which is extremely vulgar and not in good taste i will just say that having a decent deck like a rega p9 ,via some decent amps and large floor standers i now have finally got the sound i craved for all those years ago-well to my ears anyway it does !?
but and this is my point after all that back story(i cannot withhold rambling and i do hope it makes sense -i included it all because it shows the lengths that i have gone to and been drawn on by all the advertising etc etc and basically ended up where i began albeit a more refined and expensive version ahahhaha-sucked in again hey well yes maybe that is also true-will i ever be content-no i doubt it but this is the last upgrade i could not afford the next level-it would be soooo way out of my affordability now that i am early retired due to a broken spine )is that my true love is still good well made quality vinyl albums.
these days vinyl is made from "virgin material not recycled muck,it tends to be either 180 or even 200gm in weight -not the 80gm rubbish of the 80,s-purposely done to encourage us all to buy the newly launched cds and hence re-buy all our existing albums again and again and again-remastered to within a point of their lives.sometimes the master tapes are so used that they have to be baked so that one final digital copy can be made as the future reference point-oh my god !)and the time spent in the manufacturing process is alot better than before-sure they are sometimes ,as in the case of the MSFL vinyls ,quite dear,but with half speed mastering and small batch copying-you are assured of a much cleaner sound than the muck of the past that we all got used to.
i try to buy re issues of classic albums if they are made available on the "classic record label"-check them out-they use old analogue gear and half speed mastering and keep the run down to no more than 2000 copies but the sound is really like having led zep in your front living room playing going to California.i also buy all the music by porcupine tree on vinyl too-it sound superb on the dvda and even blu ray mixes that steven wilson issues but the heavy weight vinyls are superb-taking the time to issue what would be a single album onto a double vinyl to ensure the grooves have room to breath too-awesome quality.
so after a long walk around the issue at hand could i convince you to purchase a deck for your system and give that TB vinyl a run out sometime soon ?maybe ?-but ensure if you do ,that your amp has the ability to run a record deck-as so many folks gave up on vinyl-most amps over the last 20 years do not have a phono input-absolutely needed as the signal coming from the deck is so quiet compared to that out of a cd player that you would not be able to run it into any normal input at all-consider carefully but an extra phono amp is not silly money-but if you are still seeking that sound then maybe give it a try-if not can i have your vinyl copy please -oh oh the parting shot !!!
only joking ,
thanks for reading anybody-but consider ,in this age of free music by illegal d/ling,that the only area of music that is growing is the vinyl sector-ever wondered why so many bands are now issuing their new work on vinyl as well ?guess why,well all those kids who grew up listening to horrible quality mp3s are now maturing and want to hear it as they might now hear it live-ie with some umph-hey presto its cool again to be seen with a pile of vinyls under your arm-what comes around goes around hey !!!


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Initiative for Leadership Education And Development (iLead)
Grove City College is committed to its students' overall health and wellness. The Zerbe Health and Wellness Center is home to friendly and qualified health professionals who have chosen to work specifically with college students.
At Grove City College, we believe that travel is essential for growth. That's why we make it as easy and affordable as possible for our students to study abroad.
The student meal plan at Grove City College consists of three meals a day, seven days a week.
There are over 130 student clubs and organizations. Special interest groups, faith-based and service organizations, honorary groups, fraternities and sororities are all led by students and supported by faculty and staff advisors.
Chapel services are the common expression of our Christian faith as members of the campus community.
When you come to Grove City College, you become a part of a dynamic and supportive community of lifelong learners.


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Mitt Romney:
"What the court did not do on its last day in session, I will do on my first day if elected President of the United States. And that is I will act to repeal Obamacare."
What's that? Romneycare?
For more info like the above, click here. Click here for 11 Benefits.
An Historic Day for Americans & our Health & our Pocketbooks.
"I have had some bitter disappointments as president, but the one that has troubled me most, in a personal way, has been the failure to defeat the organized opposition to a national compulsory health insurance program." ~ President Harry S. Truman
The below pull-outs come from the NY Times, after the historic ruling today. Excerpts:
> Future health reforms will take 60 votes in the Senate and 5 on the bench.
> More than 15 million Americans are still uninsured
> A polite fiction long justified the idea of nine unelected justices overruling Congress and the states: They merely interpret the law. That fiction had been slipping badly ever since Bush v. Gore in 2000. A recent New York Times survey found that three-quarters of the public believed that politics was a frequent factor in court decisions.
> Very quietly, the Affordable Care Act introduced a revolutionary change: All poor people in America would get Medicaid.
> If they don't come up with something stirring, the reform that survived the court could be lost in the election.
> Changes: new incentives for hospitals to deliver more efficient care, new incentives to nudge physicians into primary care, and powerful new rules to stop insurance companies from cherry-picking the people they cover.
> Barack Obama borrowed from Republicans like Senator John Chafee of Rhode Island the idea of mandating individual coverage to broaden the private insurance pool.
hot on elephant
The 4 Stages of a Good Divorce. A Letter to my Children: You do not come from a Broken Home. Men, Let's Stop Fooling Ourselves: Size Matters. Mom, can I Call her Mom, Too? To the One Who Tried to Break Me. An Open Letter to the Fixers. How your Stored Memories in the Amygdala can lead to PTSD. Jon Stewart makes first appearance since retiring—"it's not your country." Waylon shares 10 transformingly beautiful Quotes about Love. 40 Things I've Learned in 40 Years.


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Ratings based on 683 Verified Reviews
They paid and stayed. We double-checked.
4.3 Room cleanliness
4.3 Service & staff
4.1 Room comfort
4.2 Hotel condition
Expedia Verified ReviewsThey paid and stayed. We double-checked.
by A verified traveler from Mandeville LA
A quick overnight stay.Posted Jun 15, 2016
Pros: Clean and close to interstate
Cons: It was all good.
Location: Close to the galleria and many shops and restaurants
I was making a 14 hour drive and stopped here since it was half way. Very close to interstate, gas station, restaurants etc. Everything was nice and clean. It was all I expected and then some. It had a refrigerator in the the room, nice touch. Comfortable beds and good pillows.
by A verified traveler from South Carolina
Not clean at allPosted Jun 7, 2016
Unclean, noisy and a bad one. I would not recommended it I have been in much better ones for the same price
by A verified traveler
Posted May 11, 2016
Pros: New carpeting!
Check in was fine, Front desk person was pleasant and sympathetic to our long travels. There were some small ants by the seating area at the window. Bathroom cleaning could be better. (I should only see my hair in the shower.) But it was cleaner than most.
by A verified traveler
Nice hotelPosted May 5, 2016
The hotel was nice but the room was really small, to small for two people would not stay there again.
by carrie from SC
Surprisingly clean!Posted Apr 27, 2016 on Hotels
Emergency stay! Hotel was in a great area and clean! Staff was nice as well!
by A verified traveler
Posted Apr 13, 2016
It was great, had to book a quick room when my flight was cancelled and this was in a great location near shops and the interstate
by A verified traveler from Atlanta, Georgia
Good value for the money!Posted Apr 11, 2016
Pros: I appreciated the friendly staff and the cleanliness of the room and public areas.
Cons: The hotel sits off the main road and needs a lighted sign to help find the turn. The street address needs to be given when reservation is confirmed.
Location: There are plenty of shopping and restaurant options in the area surrounding the hotel. Easy access to downtown and parks.
We had already checked out and left the hotel when we decided to extend our visit another night. When we returned, we were given an upgraded room the second night at the same price. Both rooms were clean and comfortable. The staff was friendly and the hotel was spotless. The only thing we missed having were bananas on the breakfast bar but there were plenty of other choices offered. We will definitely stay there again when we are in the area! A street address on the confirmation page would have been helpful in programming our GPS to guide us to the hotel.
by A verified traveler
Posted Apr 6, 2016 on Hotels
by Ralph
Posted Apr 4, 2016 on Hotels
by A verified traveler
Convenient off freewayPosted Apr 3, 2016
The Beds were very comfortable and we slept very well after a long day of traveling. The bathroom was very clean and had nice towels


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S.F. Buzz: Bread Pudding, Meryl Streep In S.F., & More
That's a wrap, guys — another week under our belts. And since we're here to make your lives just a wee bit easier, we've rounded up all the juiciest scoops you must know, zero need to search. The top, weekly highlights are all below. You're welcome.
Chocolate and beer in one liquid-y concoction? Consider our prayers answered. Almanac Brewing and Dandelion Chocolate have teamed up to bring us the most indulgent beverage ever. Bottoms up! (Grub Street SF)
Ring the alarm! Schulzie's Bread Pudding is finally (and we do mean finally) open. The much-anticipated bread pudding spot — which houses over 100 variations — is ready to roll. (Eater SF)
The Bold Italic gives us the lowdown on digital-dating etiquette and has rounded up a slew of apps to help you get some. From car to wine services, see which ones you need to download now. (The Bold Italic)
It seems superstar actress Meryl Streep was recently spotted doing a little shopping and relaxing at the Rotunda in Neiman Marcus. (Tablehopper)
Believe it or not, there are other things going down this weekend besides the game. See where to watch the legendary surf competition Mavericks. (HuffPo SF)
Photo: Via Schulzie's Bread Pudding
- Baking |
- San Francisco | San Francisco News Headlines January 2013
More from San Francisco
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Watch: 5 Top Chefs Pronounce Their Tricky-To-Say Restaurant Names
We've all had that moment where we're about to utter the name of one of the city's hottest restaurant…then come to realize we don't know exactly how on ...
Katie Hintz-Zambrano
Apr 20, 2012
An S.F. Home Full Of Worldly Treasures
Benedetta Amadi lives with her husband and their dogs, Marlo and Giuno, in a beautiful and cozy San Francisco two-bedroom. Hailing from Genoa, Italy, Amadi pulled objects and ideas from her and her husband's well-traveled personal histories to populate their space with beautiful memories. She used smart, minimal custom ...
Sep 13, 2015


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Podcast: Download
On Friday, Dr. Cornel West joined Roland Martin on "NewsOne Now" to discuss his new book, "Black Prophetic Fire." During their wide ranging conversation, Dr. West discussed the premise of his book, his criticism of President Barack Obama and the subsequent backlash for publicly opposing the nation's first Black commander-in-chief.
Dr. West also talked about the state of education in our community, police brutality, mass incarceration, unrest in Ferguson, battle between the young and old in the movement for social justice, Black leadership and those in power too afraid to push a Black agenda.
Also On News One:
55 Photos That Will Make You Miss The Obama Family Already
55 photos Launch gallery


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...I tutored for three years in the Russian department and graduated with a 3.39 GPA overall. I have all of my former textbooks from college classes and would teach from them. I studied Russian for four years at the university of new hampshire.
2 Subjects: including Russian, geography
Sandown, NH
...I was also a volunteer teacher of English as a Second Language for adults, and I worked as a teaching assistant in an elementary bilingual program (English and Spanish).
As a public school teacher, I understand the foreign language curriculum and what you need to be successful in class. I als...
11 Subjects: including Russian, Spanish, reading, ESL/ESOL
Chelmsford, MA
...I'm teaching both discussion sections and laboratory work and also preparing students for exams. I also have an experience with private tutoring of this subject, preparing students to improve their knowledge and prepare to the midterm and final exams. Teaching and coaching for years, I have dev...
23 Subjects: including Russian, chemistry, English, calculus
Brookline, MA
...I use teaching games to maintain the student's attention. English is my second language and I perfectly understand how difficult it is to learn a new one. Therefore, I teach the way I myself would like to be taught.I am a native Russian speaker and have been tutoring students for 5 years.
1 Subject: Russian
Needham Heights, MA
...I presently hold Massachusetts State Certification in French for grades five through twelve Russian is my native language, and I have spoken French since I was 6 years old. My philosophy of teaching foreign languages comes from my own personal experience as a student, tutor, and a teacher. I have always been interested in teaching others.
2 Subjects: including Russian, French
Natick, MA


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Key Content
- IOM Humanitarian Update #66, 28 Jul 2016
- FAO Situation Report – 20 July 2016
- UNICEF South Sudan Juba Humanitarian Crisis SitRep #8 – 25 July 2016
Appeals & Funding
- 2016 Humanitarian Needs Overview
- 2016 Humanitarian Response Plan
- IOM South Sudan Consolidated Appeal 2016
- Humanitarian Action for Children 2016
- UNHCR: Revised South Sudan Regional Refugee Response Plan (Jan-Dec 2016)
- WHO Humanitarian Response Plan 2016
- Common Humanitarian Fund (CHF) in 2016 PDF XLS
- Guide to Giving: Key ways of contributing to the crisis response in South Sudan
Useful Links
- OCHA South Sudan
- UNHCR South Sudan Situation Information Sharing Portal
- IOM Humanitarian Compendium
- A man-made catastrophe - A multimedia journey through South Sudan
- Open Data for South Sudan
- International Organization for Migration South Sudan
- Office of the IGAD Special Envoys for South Sudan
- Joint Monitoring and Evaluation Commission (JMEC)
- Food Security Cluster: South Sudan
- Logistics Cluster: South Sudan
· In 2016, UNICEF has reached more than 1.1 million people with access to clean water through the rehabilitation and drilling of water schemes, provision of water purification materials and through water trucking in the drought affected regions of Afar, Amhara, Oromia, SNNP, Somali and Tigray.
Emergency aid and reconstruction measures supported by Switzerland directly benefit around three and a half million people a year.
Given their scale and tragic consequences, Swiss Humanitarian Aid has focused its attention on the conflicts in Syria and Iraq, South Sudan and the Central African Republic, and the Ebola epidemic in West Africa. (p. 8)
· UNICEF has improved its quality assurance mechanism of the Community Management of Acute Malnutrition Programme by recruiting 10 more field monitors, deployed in SNNPR, Amhara and Oromia regions. The field monitors will monitor the progress and performance of the humanitarian response with respect to quality of service provided by the CMAM and the infant and young child feeding (IYCF) programmes and in response to the drought situation.
In 2016 over 125 million people living in crisis-affected countries are in need of humanitarian assistance. The humanitarian community is committed to providing aid to over 87 million of those in need. The risks to health posed by humanitarian emergencies are at an all-time high. Developments such as climate change, urbanization, population growth and worsening civil conflict are increasing the frequency and severity of many types of emergencies. Attacks on health workers and health facilities are also on the rise.
60 million PEOPLE WILL BE AFFECTED BY EL NIÑO IN THE FOUR MOST AFFECTED REGIONS
2.8 million PEOPLE REQUIRE HUMANITARIAN ASSISTANCE IN GUATEMALA AND HONDURAS
10.2 million PEOPLE IN NEED OF EMERGENCY FOOD IN ETHIOPIA
14 million FOOD INSECURE PEOPLE IN SOUTHERN AFRICA – EXCLUDING SOUTH AFRICA
El Niño status
El Niño threatens at least 60 million people in high-risk developing countries, WHO says
Geneva, 22 January 2016—The World Health Organization (WHO) and its partners predict a major global increase in health consequences of emergencies this year due to El Niño.
Information for this Early Warning/Early Action document is gathered from varying sources through desk top assessments, personal interviews and anecdotal understanding of humanitarian contexts throughout the region. This document is produced monthly and has been developed to provide a snap shot of important information for World Vision managers to promote and track trends relevant to their work.
This report has been developed collectively with humanitarian partners in the region to inform preparedness and advocacy efforts to mitigate and manage humanitarian risk in the Horn of Africa and Great Lakes region . It presents a four-month trend analysis from June to September 2015 and a humanitarian outlook from October to December 2015. It is the second report in the series and updates the previous scenario report which was published in May 2015.
The Annual Report is prepared by the Executive Directors of the International Bank for Reconstruction and Development (IBRD) and the International Development Association (IDA)--collectively known as the World Bank--in accordance with the by-laws of the two institutions. The President of the IBRD and IDA and the Chairman of the Board of Executive Directors submits the Report, together with the accompanying administrative budgets and audited financial statements, to the Board of Governors.
With more than 720 000 refugees Ethiopia has overtaken Kenya as the country in Africa with the highest number of refugees. South Sudanese now make up the largest of the refugee population, following some 225 000 arrivals since conflict started in the country December 2013. Ethiopia also has approximately 440 000 internally displaced persons (IDPs).
The World Health Organization (WHO) and partner organizations continue to provide dedicated and on-the-ground preparedness support to priority countries in the African region: Benin, Burkina Faso, Cameroon, Central African Republic, Côte d'Ivoire, Ethiopia, The Gambia, Ghana, Guinea-Bissau, Mali, Mauritania, Niger, Senegal, South Sudan and Togo.
This report covers the period: 1 January 2014 to 31 December 2014
Red Cross Staff receive confirmed Ebola patients at the then new Ebola treatment Centre in Kenema, Sierra Leone in September. More than 25,000 cases have been registered and more than 10,000 deaths in the worst Ebola epidemic the world has seen. National Societies continue to be on the forfront of the reponse and the IFRC, and its Secretariat have worked together to support them.
Programme outcome
While the overall nutrition situation is showing improvement in coastal, North West and South East Counties with an expected decrease in the acutely malnourished children requiring treatment, the nutrition situation is expected to worsen in Isiolo, Garissa, Mandera and Wajir counties as a result of poor rains. The total caseload for acutely malnourished children requiring treatment in the ASAL and urban areas is expected to decrease from 304,083 as of February 2015 driven by improvements observed across ASAL counties.
From Ebola to the bombing of Gaza, civil society was the first responder to humanitarian emergencies during the last year, but faces dire threats and a funding crisis around the world, says a new report.
"During the last year civil society was everywhere, doing great work often at the frontline of the world's challenges, but at the same time having to stave off threats to its very existence," said Dr Dhananjayan Sriskandarajah, the CIVICUS Secretary-General on launching the organisation's 2015 State of Civil Society Report.
Global response in 2014
UNICEF and partners responded to 294 humanitarian situations of varying scales in 98 countries in 2014. This includes large-scale Level 3 responses for the crises in the Central African Republic, Iraq, the Philippines, South Sudan, the Syrian Arab Republic and the Ebola outbreak in West Africa
Some of the major highlights from 2014 include:
• UNICEF Country Offices responded to 294 humanitarian situations of varying scales in 98 countries. This includes the response to six Level 3 emergencies;
The 2014 Annual report of the ICRC is an account of field activities conducted worldwide. Activities are part of the organization's mandate to protect the lives and dignity of victims of war, and to promote respect for international humanitarian law.
Facts and figures
26.2 million people had access to water and sanitation improved.
Read more on water and shelter.
9.12 million people were provided with basic aid such as food.
Read more on aid distribution.
Period covered: January-December 2014
Overview -- DCM mission and core functions
The Disaster and Crisis Management (DCM) department's mission is to ensure that a well functioning, relevant global disaster management system is in place to address the needs of communities who are vulnerable to or affected by disasters and crises. DCM is part of a global disaster management team guided by the following key strategic priorities:
Humanitarian needs in Sudan are considerable and remain important in scope. Despite years of assistance humanitarian needs are acute and in some cases are expanding. These are predominantly caused by conflict which, in turn, drives displacement and food insecurity.


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3rd-person [DEPRECATED]
DescriptionThe genre currently in the system for a general third-person perspective, kept to keep track of the games that still need to be over to the new genres. When everything is moved over, it will be removed. When a non-specific 3rd-person perspective is used, use the other one called '3rd-person'.
|Game Title
Browser (2009)
Game & Watch: Dodgeman is a Game & Watch interpretation of the flash arcade game Dodgeman 2 by the same...
Nintendo DSi (2009)
Donkey Kong Jr. is a DSiWare game based on the Game & Watch LCD toy of the same name. In...
Nintendo DSi (2009)
Flagman is a DSiWare game based on the Game & Watch LCD toy of the same name. You watch a...
Nintendo DSi (2009)
Helmet is a DSiWare game based on the Game & Watch LCD toy of the same name. For some reason,...
Nintendo DSi (2009)
Judge is a DSiWare game based on the Game & Watch LCD toy of the same name. Unlike many other...
Nintendo DSi (2009)
Manhole is a DSiWare game based on the Game & Watch LCD toy of the same name. All of the...
Nintendo DSi (2009)
Mario's Cement Factory is a DSiWare game based on the Game & Watch LCD toy of the same name. You...
Nintendo DSi (2009)
Vermin is a DSiWare game based on the Game & Watch LCD toy of the same name. You play as...
Atari 2600 (1983)
You are the commander of the only Gamma ship in this stellar field. The Vegan war fleet has taken control...
PC Booter (1988), Commodore 64 (1988) and Apple II (1988)
In a dangerous world, individual superheroes are not enough. Even the best of them - a humanoid made of flame,...
Apple II (1981)
Gamma Goblins is a fixed screen shoot 'em up that takes place in the human body. The player begins an...
Windows (2009)
Gamma IV plays like the laser show of a Daft Punk concert, with electro-heavy beats and a pulsing spectrum of...
Hammerin' Harry and his friends have brought themselves a new house. They stand outside its front gate, watching it shine....
This is a sequel to the first Ganbare Goemon Gaiden (side-story) RPG. Goemon, a cunning thief and an avid treasure...
Game Boy Color (2000)
Hoshizorashi Dynamites Arawaru!! marks another platformer entry in the Ganbare Goemon series. Forgoing RPG touches, the game returns to the...
PlayStation (1998)
Goemon returns to the Playstation in this 3D platformer that tries to shake things up in the Ganbare Goemon series...
Nintendo DS (2005)
Disaster strikes when Goemon and Ebisimaru are sent to jail for crimes they didn't commit! After being freed from jail...
Neo Geo Pocket Color (2000)
In this game you keep watch on the wacky Neo Poke-kun, a cartoony programmer thing that lives locked in his...
Commodore 64 (1984) and ZX Spectrum (1986)
Gandalf the Socerer is a single screen shooter viewed from behind the castle walls looking out into the land, where...
In Gangs of London the player takes the role of a crime gang member who wants to take control over...
Arcade (1999)
One month has passed since Musashi defeated his sworn enemy, Kojiro. Musashi is on his way to Kyoto to meet...
WonderSwan (1999)
Ganso Jajamaru-kun is a remake of the NES platformer Ninja Jajamaru-kun. It includes new levels and bosses that stretch the...
This game is based on the Chinese novel Journey to the West. The goal of the game is to survive...
Critic Score
Top games by as rated by the press:
- 95 Radiant Silvergun
- 95 The Legend of Zelda: Twilight Princess
- 94 Tekken 3
- 94 Ninja Gaiden Black
- 94 Metal Gear Solid 4: Guns of the Patriots
- 94 Metal Gear Solid
- 94 Mass Effect 2
- 94 The Legend of Zelda: Twilight Princess
Games must have at least a Critic Score of 80 to be considered.
Top games as rated by our users:
- 4.60 Sakura Taisen 3: Pari wa Moete iru ka? (2001)
- 4.60 World of Outlaws: Sprint Car Racing 2002 (2002)
- 4.56 Pac-Man World 3 (2005)
- 4.52 Um Jammer Lammy (1999)
- 4.52 Karaoke Revolution Volume 3 (2004)
- 4.51 Banjo Pilot (2005)
- 4.50 Cave Story (2010)
- 4.50 Trainz Railroad Simulator 2004 (2003)
- 4.50 Street Fighter X Tekken (2012)
Games must have at least 5 votes and a User Score of 4.0 to be considered.
3rd-person [DEPRECATED] is part of Perspective. This group of genres contain: