Sodium ascorbate is an antioxidant that prevents ranciding. Sodium ascorbate also stabilises colour so that the meat keeps its natural colour longer.

Calcium Ascorbate is a buffered salt (mineral) form of the water-soluble antioxidant Vitamin C (ascorbic acid). Calcium is reacted with ascorbic acid to buffer the acidic nature of this vitamin, making it more gentle for the special needs of those who may have a sensitive gastrointestinal tract. The pH of this buffered mineral Ascorbate is approximately 6.8-7.4 as compared to ascorbic acid that is about a pH of 2.5. Calcium Ascorbate provides approximately 10% elemental calcium. See similar questions...

We now know that a single concentration of sodium - 90 meq/L - is suitable for all ages and most degrees of severity (except high output cholera in adults). This is the most robust level. Packet combined chemicals allow for greater safety, as bazaar salt is likely to be coarse and sucrose may be adulterated. Bazaar-bought chemicals may be more often available (not always: shortages of salt and sugar occur in the poorest countries), or perhaps cheaper. See similar questions...

Yes. By replacing the salt in your recipe with 2 parts of Minor's Base, the sodium, in your recipe can be reduced by 20%, along with retaining the same level of natural flavor enhancement. Minor's also carries a line of " Low Sodium Bases". See similar questions...

Use an oven-safe meat thermometer when cooking large pieces of meat, poultry and game to determine if cooked adequately. The thermometer should be inserted into the thickest part of the meat. For accurate temperature reading, the tip of the thermometer should not touch fat layers, bone or gristle, or if using the rotisserie, the spit rod. The chart below will provide you with approximate temperatures for the degree of doness for the different kinds of meats. See similar questions...

You can use Kaurina's Original Tarka Masala? for any dish and every dish you make. It's good for vegetables, meat, and dals (lentils). Simply follow the easy instructions and you'll have a tasty freshly made dish in minutes! See similar questions...

The better the cut, the better quality biltong you will have. I find aitchbone or topside good enough. See similar questions...

After 4 weeks plus of wet aging, the beef is vacuum packed in state of the art cryovac vacuum packaging. This airless environment ensures high quality and long shelf life in your freezer. Meat will arrive at your door cryovaced in well insulated styrofoam shipping containers. [back to top] See similar questions...

When we eat meat, it creates toxins in our body, makes us sick, and makes us crave addictive substances. This is why we want coffee, dessert, alcohol, and tobacco after a meat meal. The slaughter process is unsanitary and poorly regulated, so meat is often contaminated with dangerous bacteria. Animals raised for meat are given toxic feed, antibiotics, and hormones that remain in their meat and contaminate our food. See similar questions...

Yes. Any CUNO water softener may use either Potassium or Sodium Chloride as a re-generant without changing settings. This is of special interest to anyone on a sodium-free or low sodium diet. See similar questions...

The Halide lights have a very balanced spectrum and are excellent for vegetative growth or leafy plants like lettuce and basil. The Halide lights produce between 65-115 lumens per watt which is a measure of the efficiency of the bulb, or how much light you are producing for the amount of electricity you are using. The Sodium lights produce light that is very bright and concentrated on the yellow to red side of the color spectrum. See similar questions...

We recommend using the best beef, chicken , turkey or fish available. Tofu and lentils are choices for strict vegetarians. It really depends on what your dog or cat likes best. We do suggest rotating the type of protein that you use. A raw food diet can truly enhance the health of your IrishJacK. See similar questions...

If you're making chicken Fajitas, we recommend a boneless, skinless chicken breast. Beef Fajitas will be most tender and flavorful with a top sirloin steak, cut into approximately 1-inch squares. Pork Fajitas will be tender and juicy with a boneless, center-cut pork chop or cut up Pork Tenderloin. See similar questions...

Yes, all of our products are made with 100% premium free range cat meat. We do not add any other meats or "fillers" to any of our products. When you order from us, you can be assured that you will only receive the highest quality cat meat from our free range farms. See similar questions...

For the year 2005, we cut approximately 107,000 lbs.* * Statistics based on individual patties; approximately three to a pound. See similar questions...

Bison meat is great tasting and great for you! Most people say bison is the most flavorful meat they have ever tasted, with a sweeter and richer flavor than beef. It is not 'gamey' or wild tasting. Bison meat is naturally flavorful and tender. On a cost comparison, bison falls into the gourmet category at your supermarket or meat market. The value of bison is what you get, not what you pay. See similar questions...

Sodium PCA or NaPCA functions in human skin as a humectant, a substance that attracts water. Without enough NaPCA in the skin, the moisture level will drop and skin will dry out. Without enough moisture, nutrients cannot be properly delivered to the skin cells. NaPCA is the most powerful, non-toxic humectant known, and the most important humectant in the skin. - top - See similar questions...

Amy's Kitchen tries to minimize the amount of fat and sodium in all our products, but we also want the products to taste the very best they can to the large majority of Amy's customers. So, although some of Amy's products are acceptable to many who are generally trying to cut down on fat and sodium, they are not intended specifically as medical foods. See similar questions...