Burger Patties

Burger Patties

 

From my summer class, we are thought in our laboratory how to make a patty.

A patty, in American, Australian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives. The meat is compacted and shaped, cooked, and served. Patties can be eaten with a knife and a fork in dishes like Salisbury steak, but are typically served in a sort of sandwich called a "burger", or a hamburger if the patty is made from ground beef. The patty itself can also be called a burger, whether or not it is served in a sandwich, especially in the United Kingdom and Ireland, where the term "patty" is rarely used.

Similar-shaped meat cakes not made from ground beef may also be called "burger": "turkey burgers" or "fishburgers" may be made from reshaped mechanically separated meat. Sometimes burgers are breaded. Veggie burger patties are made without animal products. In Ireland, traditional chippers often serve batter burger (a beef-based patty dipped in batter and deep fried) or spice burger (a savory patty made with a proprietary recipe of meats and spices). These are served in a greaseproof paper bag and eaten with the hands.

Today I’m gonna teach you how to make patty with the use of pork.

Ingredients:

                1kg - ground meat (pork)

                1tbsp – salt

                1tbsp – sugar

                ¼ tsp – msg

                1tbsp – garlic

                ½ tsp – black pepper

                1stalk – celery

                ¼ cup – onion

                50g – flour

Procedure:

                You just have to mix all the ingredients thoroughly.

                After mixing got the prepared amount then flat it.

                Then it is ready for frying.

                If you want to store it just put wax paper in between to avoid sticking together.

                Then put it in a container or plastic then refrigerate.

You now have your home made burger patties. Happy  eating...

Plant Propagation

Plant Propagation

This is from my summer class, plant propagation is the process of multiplying or increasing the number of plants of particular species. There are two methods of plant propagation. The sexual and asexual propagation. The sexual propagation is the one that uses seed, the plant it may produce will be different from the parent. While the asexual is the one that uses vegetative parts of the plant, this plant will be the same as the parent. Both propagations has their advantage and dis-advantage.

Types of Propagation	Advantage	Dis-advantage
Sexual	Produce hybrid Has deeper anchorage -More genetic variety and so evolves quickly, without relying only on mutations which are often damaging  -Any negative mutations are likely to be canceled out because the chances both plants have the exact same mutation is very low	Causes genetic variability (due to production of hybrids) Longer to bear fruits Some plants produce no viable seeds -Takes time for pollen to spread, and time is very valuable  -Often requires an "offering" of nectar to pollinators to encourage them to spread the pollen
Asexual	Can bear fruits in shorter time The fruits is more likely what the parent is -As soon as a plant is able to reproduce, it can and won't have to wait  -It can do it by itself and doesn't depend on other species (e.g. pollinators) for survival	Can easily be pulled by the calamity(not deep anchorage) -Evolves more slowly and only through DNA mutation, which is most often harmful  -Disadvantageous mutations usually are passed on to the offspring, instead of having a second "parent" compensate by giving a working copy of the gene

Feed Formulation

Feed Formulation

 

From my summer class, is a process by which feed ingredients are proportionally combined to give the animals the proper amount of nutrients they need. Feeding standard states the amount of nutrients that should be provided in rations for farm animals to obtained their desired performance.

First Factors to be considered are:

Body size

Level of production or growth

Stress condition

Temperature

Sex

Requirements may be expressed as either: Amount/Animal/Day or % of overall Feed

Feed composition tables, it provides information on nutritive composition of feeds. Individual feed often vary from the average chemical composition which is one major problem of thee feed millers and livestock producers who mix their own feeds.

Balanced diet or ration is one that provides the necessary nutrients in such a proportion to properly nourish an animal according to its type and level of production. It is necessary to target the optimum production rather than maximum production.

Important considerations in feed formulation

1.       Acceptability to the animals – palatable

2.       Digestibility – rations with high fiber content cannot be tolerated by poultry and swine.

3.       Cost

4.       Availability in the market

5.       Availability of nutrients

6.       Presence of anti-nutritional factors and toxins.

Steps in feed formulation (general steps)

1.       Characterized very well the animals – type, species and production level.

2.       Determine the nutrient requirement of the animal to feed.

3.       List the feed to use in feed formulation.

Example: A 1000kg ration having 16% CP and containing 10% fixed ingredients.

Step 1. Determine the percentage of protein to be used in the center of the square.

     100% - 10% = 90%

     1000kg × 90% = 900kg –non fixed portion

     1000kg × 16% = 160kg – supply of protein

To determine the percentage of protein = 160/900×100=17.8% CP

Step 2.

Corn 8%

29.2 / 39.0 × 100 = 74.87% corn

                                                                                                9.8 /39.0 × 100 = 25.13% SBM

SBM 47%

900kg x 74.87% = 673.83kg corn

900kg x 25.13% =226.17kg SBM

Check:

                673.83kg corn x 8% = 53.91kg protein

                226.17kg SBM x 47% =106.30kg protein

                100kg fixed x 0% = 0________

                1000kg ration          160.21kg protein

Grading/ Sorting of Fruits and Vegetables

Grading/ Sorting of Fruits and Vegetables

This is from my postharvest handing subject. Due to variations in growing conditions and the response of the developing commodity to these, the quality of any fruits or vegetable at harvest cannot be expected to be in good form. Varying proportions of the crop will depart from “perfect condition” in terms of color, gloss, size, shape and other permanent quality.

Growing conditions and the maturity at harvest determine the potential quality of the commodity at any stage of the postharvest chain. This potential quality cannot be improved after harvest. Thus, ripening of immature mango or banana might result in softening or peel color development but an inferior pulp quality in terms of color, flavor or aroma.

After harvest, quality deteriorates at a rate determined primarily by the response of the commodity to external factors in the environment. Defects arising from improper grading and deterioration are known as condition defects of progressive nature and include wilting, yellowing noted by excessive softness (overripe condition), pitting and discoloration.

Sorting is the process of classifying into groups designated by the person classifying according to whatever criteria he may desire or according to a set criteria. In the absence of the set criteria the classification into which a commodity falls will be subject to variations attributable to individual differences. Thus, grades and standards have to be used to minimize variations in classifications.

Grades and standards provide a common language for classification and therefore help in stabilizing business in the fruit and vegetable industry.

This is how the methods of Sorting/ Grading:

Harvest a commodity fruits from several trees.

Divide the different fruits into:

a.       Sound – showing good appearance, free from damage and injury.

b.      Damage – loss in value and usefulness of commodity due to physical causes.

c.       Overripe.

d.      Blemish – spoil by a flaw, uneven coloration & other characteristics.

e.      Off type/ off shape.

Classify fruits under each category into different sizes example small, medium and large.

Classify the fruits according to grade:

a.       The biggest fruits which are very uniform in every attributes like sizes, shapes, colors, etc. shall be classified as extra. To this, 5% tolerance allowed.

b.      For grade I, the same attributes as in extra are used except that 10% tolerance is allowed.

c.       Fruits which do not fall under extra and grade I but still fit for human consumption shall be classified as grade II.

d.      Heavily damaged fruits not fitted for transport shall be culled.

When to Harvest Fruits and Vegetables

When to Harvest Fruits and Vegetables

Still in my postharvest handling subject, fruits and vegetables should be harvested at mature stage, hence an indication of the readiness of the plants for harvest should be considered. The proper stage of maturity can be determined by various signs such as change in color like dark green to light green in mandarin; green to tinge of yellow in papaya; bright green to dull green in avocados; or by change in shape like the disappearance of angles in banana fingers, or fullness of cheeks in mangoes.

Fruits and vegetables do not keep very long once harvested so they have to be given proper care in order to maintain their quality and good appearance, and hence demand higher price in the market. These commodities are perishable and shall be handled properly from the field to the final consumers. It therefore starts with proper harvesting.

Care in harvesting and handling is necessary to preserve subsequent quality of fruits and vegetables. Bruises, cuts and mechanical injuries serve as avenues for the entry of decay causing microorganisms. Moreover, respiration is increased markedly by these damages. Storage life is therefore shortened.

So we have to be very careful with our produce or commodity to have it long and make sure that the commodity is harvest at its mature stage to prevent spoilage.

Are the Fruits and vegetables we eat are alive?

Are the Fruits and vegetables we eat are alive?

Me, I do believe that the fruits and vegetables we eat are alive. Why? Because they respire. And they also die. Fruits and vegetables are living tissues derived from diverse plant parts, and a consequence of this diversity is the remarkable variation in postharvest behavior. An appreciation of this feature is indispensable in formulating recommendations for handling and sorting commodities.

The response of commodity to its surroundings and to the method of handling depends on their morphological and anatomical features. Examples of these are the plant organ utilized, nature of fruit wall, surface area to volume ratio, number and the amount of stomates, lenticels or cuticles, and the amount of hairs and/or spines.

Table 1

Surface to Weight and Surface to Volume Ratio of Commodities with Various Shapes and Sizes

Commodity	Fruit Weight (grams)	Fruit Volume (mL)	Surface Area  (cm3)	SW	SV
a.       carrot	103.5	104.5	105	1.014	1.00
b.      cucumber	183.3	210.5	180.5	0.98	0.86
c.       potato	94.8	95.5	90	0.95	0.94
d.      calamansi	14.1	11.5	25	1.77	2.17
e.      pechay	67.6	66.5	710.5	10.51	10.68

Table 2

Moisture Loss in Commodities with Various Shapes and Sizes

Days	Weight in Grams
	Commodity
	1	2	3	4	5
1	78.9	176.8	74.9	12	84.8
2	76.4	175.7	74.2	11.4	79.9
3	74.8	174.5	73.6	11.0	74.6
4	73.9	173.6	72.4	10.6	70.2
5	73.1	172.7	71.9	10.1	68.6
6	72.6	171.9	71.1	9.7	63.4
7	71.7	171.1	70.4	9.3	60.7
8	70.5	170.2	69.6	8.9	58.5
9	69.3	169.6	69.0	8.4	54.4
10	68.5	169.0	68.3	8.1	52.3

From the table shown above it shows that:

-          Within the commodities of comparable size, the more nearly the commodity approaches a sphere, the less its surface to volume ratio.

-          Within the commodity or commodities with similar shape, the smaller the size, the larger the surface to volume ratio.

-          The greater the surface to volume ratio or surface to weight ratio, the greater the evaporative surface of the commodity.

-          All other factors being equal smaller commodities should have a greater tendency to lose moisture.

-          Gas exchange is also facilitated  in a commodity with a high surface to volume ratio. The effect of this ratio on some physiological processes constitutes a subtle implication of shape and size.