South Dakota Steak House Terms & Definitions

Shrink Wrapping Plastic film that shrinks when heated producing a tight neat fit the most popular form of grocery store meat packaging is PVC wrapping with foam trays. Sodium Nitrite Used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products bologna hot dogs bacon. Sodium Nitrate helps prevent the growth of Clostridium botulinum which can cause botulism in humans. Marinate To steep food in a marinade. Antioxidant Substance added to food to prevent the oxygen present in the air from causing undesirable changes in flavor color. BHA BHT and tocopherols are examples of antioxidants. Marinade A savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinade consists of a cooking oil an acid vinegar lemon juice wine and spices. As the food stands in the mixture the acid and the oil impart the savory flavors of the spices to the food. The acid also has a tenderizing action. Organic Foods Food products produced by organic farming practices and handled or processed under organic handling and manufacturing processes as defined by several private and state organic certifying agencies. Chemical Preservative Any chemical that when added to a meat or meat food product tends to prevent or retard deterioration thereof but does not include common salt sugars vinegars spices or oils extracted from spices or substances added to meat and meat food products by exposure to wood smoke. Grade Grading The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture. Inspection for wholesomeness is mandatory and is paid for out of tax dollars. Grading for quality is voluntary and the service is requested and paid for by meat and poultry producers/processors. Foodborne Illnesses Illnesses caused by pathogens that enter the human body through foods. Emulsifier A substance added to products such as meat spreads to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin and mono- and diglycerides.