The Secret to the Beefiest, Juiciest Burger Ever

Great burgers are simple. Anybody can make them. All you need is five basic rules and a piece of equipment that costs about the same as a decent toaster.

  1. Great hamburgers don’t start with ground beef. They start with beef.
  2. Embrace the fat
  3. Use more salt
  4. Pack it gently
  5. Get it hot

Read the details and the recipe of The Ultimate Double Cheeseburger ….

Accelerating Progress in Obesity Prevention: Solving the Weight of the Nation

Two-thirds of adults and one-third of children are overweight or obese. Left unchecked, obesity’s effects on health, health care costs, and our productivity as a nation could become catastrophic.

The staggering human toll of obesity-related chronic disease and disability, and an annual cost of $190.2 billion for treating obesity-related illness, underscore the urgent need to strengthen prevention efforts in the United States. The Robert Wood Johnson Foundation asked the Institute of Medicine (IOM) to identify catalysts that could speed progress in obesity prevention.

The IOM evaluated prior obesity prevention strategies and identified recommendations to meet the following goals and accelerate progress

  • Integrate physical activity every day in every way
  • Market what matters for a healthy life
  • Make healthy foods and beverages available everywhere
  • Activate employers and health care professionals
  • Strengthen schools as the heart of health

On their own, accomplishing any one of these might help speed up progress in preventing obesity, but together, their effects will be reinforced, amplified, and maximized.

See whole infographic ….


Ten Companies Dominate the U.S. Consumer Market of Snacks, Drinks and Personal Products

Enlarge chart ….

Group Claims Breakthrough with Discovery of New Steak Cut

On April 17, 2012, the Vegas Strip Steak was unveiled exclusively as the “newest” beef steak at the Protein Innovation Summit in Chicago, Ill.

“The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass,” said Jacob Nelson, Robert M. Kerr Food & Agricultural Products Center value-added meat processing specialist.

Nelson along with Tony Mata, Mata & Associates, and Rick Gresh, chef at David Burke’s Primehouse at The James Hotel in Chicago, Ill., arranged an invitation only dinner for the first sampling of the steak at the Trump International Hotel & Tower.

“The Vegas Strip Steak was well received by the audience,” Mata said. “They tasted it, loved it and applauded.”

With more than 30 years of beef carcass research and development, Mata, the self-proclaimed Meat Geek, approached Nelson and Oklahoma State University’s FAPC with the possibility of a new beef carcass cut.

“Initially, the cut was labeled as undervalued,” Mata said. “Whenever we can take a muscle and turn it into a steak rather than grinding it or selling it as a roast, we are adding value to the carcass.”

In the research and development phase, the Vegas Strip Steak was compared against the New York Strip, Petite Filet and Flat Iron Steak.

“This muscle produces a steak that is on par with or better than today’s most popular steaks,” Mata said.

Vegas Strip Steak attributes of tenderness, flavor and appearance appeal to consumers.

“The tenderness of the Vegas Strip Steak is comparable to the New York Strip Steak,” Mata said. “It does not require aging or marinating to achieve tenderness and its visual appeal enhances the steak eater’s overall enjoyment.”

The Mata-Nelson duo worked to perfect and patent the fabrication of the cut.

“This steak can be fabricated from 4 ounces to 12 ounces,” Nelson said. “Versatility of this steak allows it to be utilized across a wide range of food service sectors.”

To bring the find to fruition past harvesting, Mata met with Chef Gresh to verify culinary performance of the Vegas Strip Steak.

“I am excited about the opportunities this new steak brings to menus,” Gresh said.

With a patent pending, the cut has yet to be identified to the general public. However, two suppliers are fabricating the cut and interested parties can be licensed to use the cut.

“Given the history of the beef industry, the discovery of a new beef steak that has never before been fabricated and marketed could appear to be an impossibility,” Nelson said. “But the FAPC, together with Dr. Mata and Chef Gresh, have made this impossibility a reality.”

Source: Drovers Cattle Network

Read more about Vegas Strip Steak ….

Peanut Protein May Provide Novel Umami Flavour

Two novel peptides identified in peanut protein could produce strong umami flavor and umami flavor enhancing abilities, according to researchers.

Peanut meal could provide a source of novel umami flavour compounds and enhancers, say the researchers. The study – published in Food Chemistry – reveals that researchers have identified novel peptides in peanut protein waste that could elicit “intense umami and umami-enhancing effects”.

Led by Professor Mouming Zhao from the South China University of Technology, the team identified and purified two novel taste peptides from peanut hydrolysate after treating it with crude protease extract. The team explained that peanut hydrolysate is produced from defatted peanut meal – a major byproduct of peanut oil production.

“On the basis of the results obtained from this work, more work is needed to synthesize the purified peptide and clarify relationships between structure and taste of these peptides,” said the researchers.

Umami flavour

Umami taste – the fifth basic taste – was discovered by a Japanese scientist, Kikunae Ikeda, in 1908, and designated a savory, mouthfulness or monosodium glutamate (MSG)-like taste, which is evidently different from sweet, sour, salty and bitter.

Umami substances are naturally found in a wide variety of foods, such as meat, cheese, seafood and vegetables, whilst many peptides, generated by enzymatic hydrolysis or fermentation from plant and animal proteins, have also been reported to elicit intense umami taste properties.