51 Стиль та вибір граматичних та лексичних засобів. Типові мовні моделі.

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Типові мовні моделі.Text 17.
Potted meat
A potted meat food product or potted meat is a food made using a method of food
preservation -canning, consisting of cooked meat product, seasoned, often
creamed, minced, or ground, which is filled into cans, sealed and heat processed in
a retort to commercial sterility.

Навчимось

Potted meat
A potted meat food product or potted meat is a food made using a method of food
preservation -canning, consisting of cooked meat product, seasoned, often
creamed, minced, or ground, which is filled into cans, sealed and heat processed in
a retort to commercial sterility.
Various meats such as beef, pork, chicken, turkey and variety (nonskeletal) meats
are used. It is produced internationally as a source of affordable meat. Its long shelf
life and precooking makes it suitable for emergency food supplies, and for military
and camping uses, although the high content of fat, protein, and/or preservatives
may make it unsuitable for frequent consumption. The final product typically has a
spreadable consistency, and typically contains high amounts of salt, as a
preservative.
Reputation
Canned meats have a mixed reputation on account of the taste, texture, ingredients,
preparation and nutrition. The canning process produces a product with a generally
homogeneous texture and flavor. The low-cost ingredients used also affect the
quality. For example, mechanically separated chicken or turkey is a paste-like
product made by forcing crushed bone and tissue through a sieve to separate bone
from tissue. In the United States, mechanically separated poultry has been used in
poultry products since 1969, after the National Academy of Sciences found it safe
for use. On November 3, 1995, the Food Safety and Inspection Service (FSIS) of
the U.S. Department of Agriculture (USDA) published a final rule in the Federal
Register (see 60 FR 55962) on mechanically separated poultry, stating that it was
safe to use without restrictions 1] However, it must be labeled as "mechanically
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separated chicken or turkey" in the ingredient statement. The final rule became
effective on November 4, 1996.
Ingredients
Armour Star: Mechanically separated chicken, beef tripe, partially defatted cooked
beef fatty tissue, beef hearts, water, partially defatted cooked pork fatty tissue, salt,
and less than 2 percent: mustard, natural flavorings, dried garlic, dextrose, sodium
erythorbate, and sodium nitrite.
Hormel: Beef tripe, mechanically separated chicken, beef hearts, partially defatted
cooked beef fatty tissue, meat broth, vinegar, salt, flavoring, sugar, and sodium
nitrite.
Libby's: Mechanically separated chicken, pork skin, partially defatted cooked pork
fatty tissue, partially defatted cooked beef fatty tissue, vinegar, less than 2% of:
salt, spices, sugar, flavorings, sodium erythorbate and sodium nitrite.

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