Beef short ribs

Two types of beef ribs

Posted by Gary

Dear Reader,

Welcome to Yummy Lummy. Yummy Lummy is a blog for people who live alone and are keen to cook meals for one.

I also share my opinions on topics others may be interested in. With my change in diet, the emphasis is shifting to my opinion on some food and non-food-related topics.

You can skip the introduction and jump to the recipe if you don’t care to read my views.

Lake Ginninderra on a cloudy but warm day

Introduction

I hope you’ve had a good week. Mine was great. I continue to recover from my injury. My surgeon is happy for me to see a physiotherapist, and I’m doing some range of motion exercises thrice daily.

My bare legs sans leg brace with my new stick between my legs. I’m happy that with physiotherapy, I can bend my knee to about 70°.

What have I been watching?

The Equalizer trilogy

There used to be a TV show from the 1980s called “The Equalizer”. It starred Robert Woodward as Robert McCall. McCall is a retired intelligence agent who helps people with trouble coping with life.

The movie series starred Denzel Washington as McCall. The third and final movie was released a couple of months ago. I like Denzel Washington as an actor. He also seems like he’s a decent bloke too.

A new TV series has been produced. I don’t think I’ll watch it. The movies are sufficient for me.

The Continental: From the World of John Wick (TV Mini-Series 2023‑2023)

Set in 1970s New York City, The Continental explores the origin of the hotel-for-assassins focus of the John Wick movie series seen through the eyes and actions of a young Winston Scott.

The biggest star of the John Wick movies for me was the 1969 Ford Mustang Mach 1, which featured a 428 in3 big block V8.

What have I been reading?

Life expectancy associated with different ages at diagnosis of type 2 diabetes in high-income countries: 23 million person-years of observation. (Kaptoge et al., 2023)

This study looked at the effect a diagnosis of Type 2 Diabetes Mellitus (T2DM) has on longevity. This observational study was conducted using information from 19 high-income countries. The authors calculated age-adjusted and sex-adjusted hazard ratios (HRs) for all-cause mortality according to age at diagnosis of diabetes using data from 1,515,718 participants, in whom deaths were recorded during 23.1 million person-years of follow-up.

Every decade of earlier diagnosis of diabetes was associated with about 3–4 years of lower life expectancy.

The main message

While longevity isn’t my most important goal, I’d like to keep living if I’m happy and living happily. Avoiding T2DM will help achieve this. Rather than my end of life being a medical intervention, I’d like to use nutrition for the same outcome. Avoiding unnecessary carbohydrates (noting that no dietary carbohydrates are necessary) by focusing on real foods seems to make the most sense.

A bench seat on Lake Ginninderra with SAD written on the armrest. It reminded me to avoid the Standard Australian Diet.

What have I been listening to?

Monroe Doctrine book series

I’m now in volume VI and hopefully get to volume VII this weekend.

As a book series, I think this is a series I could easily re-listen to annually.

Making It So a Memoir by Patrick Stewart

Kathleen gave me a copy of this book to listen to as a gift.

The title refers to similar words one of Sir Patrick’s best-known characters says in most episodes of that TV show. If you’re not familiar with Sir Patrick and the roles he plays, I’m guessing you may not be interested in this book.

His Wikipedia entry mentions a bit of trivia I wasn’t aware of. Sir Patrick holds a world record for longevity performing a character.

Recipe

The dietary lifestyle I’ve now adopted is mundane regarding recipes. While it remains spring in Australia, and noting that Canberra isn’t the warmest place in the country, I’m still using my slow cooker and air fryer for indoor cooking.

I hope as summer approaches, I can use a frypan more. I don’t have a very efficient exhaust system in my flat, so unless I open windows and doors, the smoke from cooking meat easily triggers the smoke alarm. I can get good airflow in the flat when the windows and doors are open.

I see outdoor cooking in my future, but more about that when we’re in summer.

I chose two styles of beef short ribs for this recipe because I wanted to eat the meat directly from the smaller ribs and keep the meat from the short rib fingers for later in the week.

Equipment

  • Slow cooker
  • Air fryer

Ingredients

  • Beef short ribs (3 ribs)
  • Beef short rib fingers (2 ribs)
  • Beef, chicken, lamb, and pork stock — you can use any meat-based stock for this. You could also use a plant-based stock or a meat and plant stock. I’m using this because it’s what I have at hand.
Beef ribs for the slow cooker
Beef ribs for the slow cooker
Beef ribs for the slow cooker with beef, chicken, lamb, and pork stock

Instructions

  1. Place the meat and the stock into the cooking vessel.
  2. Slowly cook for eight hours.
  3. Remove the meat and place the ribs on a tray and into the air fryer for 20 minutes at 160 °C (320 °F).
  4. Set aside a portion of the ribs for dinner, put the rest of the ribs into a container and refrigerate. The rib meat can be used for lunches during the week.
  5. Filter the cooking liquor and keep it as the perpetual master stock.
  6. Serve the ribs with vegetables or eat them alone. If you’re following a carnivore diet, just the ribs will be more than sufficient to satisfy your hunger. If you’re low-carbohydrate, healthy-fat eating, the meat and some plant-based real foods like avocado, leafy green leaves, olives, and tomatoes are a good combination. If you’re not concerned with carbohydrates, mashed tubers like potatoes or sweet potatoes would work well, as would mashed pumpkin. You could make a roux with flour, oil, or butter to make a gravy. If you’re vegetarian or vegan, these ribs won’t be suitable.
  7. Always give thanks to the Lord.
  8. Eat with whatever implements you prefer. This includes your fingers. I like holding the rib in my fingers and gnawing the meat from the bone. I ate the prawns with chopsticks. 🥢
Slowly cooked beef short ribs and short rib fingers prior to the air fryer
Slowly cooked beef short ribs and short rib fingers after finishing in the air fryer
Slowly cooked beef ribs and king prawns cooked in butter with red cabbage
Slowly cooked beef ribs and king prawns cooked in butter with red cabbage
Slowly cooked beef ribs and king prawns cooked in butter with red cabbage
Slowly cooked beef ribs and king prawns cooked in butter with red cabbage
Slowly cooked beef ribs and king prawns cooked in butter with red cabbage
Slowly cooked beef ribs and king prawns cooked in butter with red cabbage
Slowly cooked beef ribs and king prawns cooked in butter with red cabbage
Beef ribs after gnawing them

Thoughts on the meal

As far as slowly cooked meat goes. Ribs are great. I don’t seem to be able to get beef cheeks delivered. I think as I become more ambulatory, I’ll make excursions (also known as hobbling) to the shops to buy cheek meat.

Refreshment from Kathleen

Kathleen introduced me to a new drink. Kathleen suggested a couple of teaspoons of apple cider vinegar in a glass of sparkling mineral water. Occasionally, I’ve enjoyed morning lime juice and tap water, but the ACV and mineral water drink is next level. It tastes good.

I also like that the ACV will possibly help stave off dementia so I don’t lose my mind too early as we grow old together. 🤪 (Tripathi et al., 2020)

Disclaimer and comments

This post and other posts on this blog do not constitute medical or health advice. I’m sharing my personal experiences from my lived experience.

References

Kaptoge, S., Seshasai, S., Sun, L., Walker, M., Bolton, T., Spackman, S., Ataklte, F., Willeit, P., Bell, S., Burgess, S., Pennells, L., Altay, S., Assmann, G., Ben-Shlomo, Y., Best, L., Björkelund, C., Blazer, D., Brenner, H., Brunner, E., … Kromhout, D. (2023). Life expectancy associated with different ages at diagnosis of type 2 diabetes in high-income countries: 23 million person-years of observation. The Lancet Diabetes & Endocrinology, 11(10), 731–742. https://doi.org/10.1016/S2213-8587(23)00223-1

Tripathi, S., Kumari, U., & Mitra Mazumder, P. (2020). Ameliorative effects of apple cider vinegar on neurological complications via regulation of oxidative stress markers. Journal of Food Biochemistry, 44(12). https://doi.org/10.1111/jfbc.13504

Multi-animal species master broth

Posted by Gary

Dear Reader, 

Welcome to Yummy Lummy, the food blog for people who live alone and want practical meal ideas. 

If you want to skip the introduction, jump to the recipe. 

Introduction 

I hope you’ve had a good week. This weekend, five jurisdictions in Australia will change to daylight saving time. The result is five different time zones. It seems odd for South Australia to be 30 minutes ahead of Queensland. For readers not familiar with Australian geography, Adelaide is west of Brisbane. 

I’ve never been a fan of daylight saving time. I like waking early and being in bed early. 

What have I been watching this week 

I’ve been watching YouTube videos from medical practitioners, nutrition scientists, and physiologists advocating a low-carbohydrate, healthy-fat way of eating. Many of these people recommend a carnivore way of eating. 

Salt 

There seems to be a lot of conflicting information on salt. I don’t understand why anyone would want to use the heavy-metal-contaminated salts from the Himalayan mountains and other places. From a non-communicable disease public health perspective, iodised sodium chloride (NaCl) is recommended. Iodine supplementation during pregnancy prevents cretinism. Iodine supplementation for a population maintains the intelligence of the community. Community average intelligence quotient results can be affected by insufficient iodine in our diets.

If you have a spare hour, here’s a link to a podcast featuring one of my medical heroes. 

“The man who saved a million brains: Creswell Eastman’s pioneering work with iodine deficiency disorder.” 

I’m not keen on “pink” salts. A study conducted in Australia reported some products to have levels of contaminants that are not healthful and that the claims made by the vendors require the consumer to ingest more salt than is likely to be palatable (Fayet-Moore, Flavia, Cinthya Wibisono, Prudence Carr, Emily Duve, Peter Petocz, Graham Lancaster, Joanna McMillan, Skye Marshall, and Michelle Blumfield).1

MacOS Sonoma 

Last week, I updated my telephone and tablet operating systems.

I haven’t always been a user of Apple Mac products. Until I moved to Canberra, I was a dedicated Microsoft Windows user. I used to scoff at friends and workmates telling me to buy an Apple desktop or laptop. Part of my opposition was that Apple desktop computers looked very odd, and some laptop versions were also weird. 

When I moved to Canberra, two “events” coincided. The first was the amplification of computer viruses affecting MS Windows software, and the second was that Apple Mac laptops started looking good. 

I was getting tired of the problems associated with using expensive antiviral software. Back then, that software slowed the operating system’s speed. I knew computer viruses could still affect Apple Mac products, but it was an asymmetrical problem. 

I became a dedicated user with my first Apple MacBook. 

The new MacOS Sonoma was released this week (after the iOS and iPadOS releases last week). 

The new operating system has some nice enhancements which I’m enjoying. 

Recipe 

Equipment 

  • Slow cooker 
  • Oven 

Ingredients 

  • Beef short ribs 
  • Iodised salt 
  • Lamb, pork, and chicken broth — This broth combines cooking efforts over the last few weeks. I cooked the lamb and pork together and the chicken using the lamb and pork broth.
Speck
Lamb shoulder roast
Chicken wing nibbles
Chicken, lamb, and pork broth

Instructions

  1. Place the beef short ribs into the slow cooker. 
  2. Add the broth and some extra salt. 
  3. Cook the beef on low heat for 8 hours. 
  4. Gently lift the short ribs from the slow cooker and place them on an oven tray. 
  5. Pour most of the beef, chicken, lamb, and pork broth into a container and refrigerate it.
  6. Reduce the remaining broth and use it like it’s a jus over the meal.
  7. Air fry the ribs for 20 minutes at 160 °C (320 °F). 
  8. Serve the meat in any way you like. You can eat it alone and drink some broth on a carnivore diet. You could serve it with low-carbohydrate vegetables like leafy green vegetables or avocado if that’s your preference. If you want, it would also taste great with some gravy and potato mash. 
  9. Give thanks to the Lord. 

Multi-animal species master broth 

I wonder how far I can go with this broth. If I was able-bodied, I’d buy a duck and maybe some goat to add to this broth. I don’t think I’d add an oily fish, though.

Photographs

I didn’t photograph the final broth because it looks like the lamb, pork, and chicken broth. 😊

Beef short rib fingers
Beef short rib fingers with lamb, pork, and chicken broth (gelled)
Slow cooker beef short rib fingers with cauliflower and broccoli
Slow cooker beef short rib fingers for another meal
Slow cooker beef short rib fingers with cauliflower and broccoli
Slow cooker beef short rib fingers with cauliflower and broccoli with reduced beef, chicken, lamb, and pork broth
Slow cooker beef short rib fingers with cauliflower and broccoli with reduced beef, chicken, lamb, and pork broth
The cut surface reveals juicy, tender muscle fibres

Reference

  1. Fayet-Moore, Flavia, Cinthya Wibisono, Prudence Carr, Emily Duve, Peter Petocz, Graham Lancaster, Joanna McMillan, Skye Marshall, and Michelle Blumfield. “An Analysis of the Mineral Composition of Pink Salt Available in Australia.” Foods 9, no. 10 (October 19, 2020): 1490. https://doi.org/10.3390/foods9101490. 

Carnivore ribs

Posted by Gary

You can jump to the recipe if you don’t want to read the introduction. 

Introduction 

🤏🥊 for the first of the month and the beginning of the Australian 2024 financial year. 

Dear Reader, 

Greetings from Canberra. I’ve enjoyed a good week. I hope yours was equally rewarding. 

I was fascinated this week by the number of people I work with who spent so much time on smart devices or at their computers trying to buy Taylor Swift concert tickets. I was at a meeting on Monday and sat next to someone I’d never met; she spent almost the entire time looking at her smartphone. When she succeeded, she squealed and exclaimed she’d paid nearly $1000 for the concert ticket. I immediately thought about how many beef short ribs I could buy for $1000. 

Apart from work, one of the avenues I’ve been exploring out of curiosity started with listening to Jordan Peterson’s “12 Rules for Life” after Gabe Maté’s “The Myth of Normal”. 

I went to YouTube to see if there were more insights into their thoughts on the human condition. The YouTube algorithm presented me Mikhaila Peterson, Jordan Peterson’s daughter. Mikhaila is a young woman who has adopted the Lion diet to manage her chronic health condition. She claims she is in remission and the best health of her life. Her father has also adopted the Lion diet to counter his health problems; likewise, he credits the diet to his excellent health. 

What followed was watching more YouTube videos about this way of eating and a growing fascination on my part. 

As far as I could find, there’s only one published study of the Carnivore diet: a self-reporting observational study. Follow-up commentary on that work has also been published[1, 2]. 

Lion diet and the Carnivore diet 

The Lion Diet and the Carnivore Diet are both restrictive diets that focus on eating only animal products. However, there are some differences between the two diets.

The Lion Diet

  • Only allows meat from ruminant animals, such as beef, lamb, bison, and goat.
  • It does not permit plant products, including fruits, vegetables, nuts, or seeds.
  • It may include salt and water.
  • It is often used as an elimination diet to identify food sensitivities.

The Carnivore Diet

  • The diet permits all types of meat, including ruminants, poultry, fish, and seafood.
  • It may also include eggs, dairy products, and animal-based fats.
  • It does not allow any plant products.
  • It claims to improve gut health, reduce inflammation, and boost energy levels.

Critics have raised some concerns:

Nutritional deficiencies: Both diets are restrictive and may not provide all the nutrients humans need. 

Digestive problems: Some people may experience constipation, diarrhoea, or bloating when they follow these diets.

Increased risk of heart disease: A high-fat diet, such as the Lion Diet or the Carnivore Diet, can increase the risk of heart disease.

Consulting a general practitioner is recommended before considering any diet. A GP can help assess individual risk factors and advise if the diet is your best option.

Unless they travel with freezers of meat, I guess people on the carnivore diet won’t be on any Mars expeditions, given its fresh meat and organs that contain enough vitamin C to prevent scurvy. 

Dear Reader, please note this is not medical advice. Please take a look at my medical disclaimer. 

I am writing about this because I am curious. I also note Katharine’s recent blog post on the Carnivore diet. Katharine is a retired medical practitioner from Scotland. She mainly writes about diabetes mellitus. I’ve been reading her blog for many years.  

Recipe 

I may not be embracing the Carnivore diet; however, tonight’s meal could be eaten by a carnivore san the vegetables. 😆

Equipment 

  • Pressure cooker 
  • Air fryer 

Ingredients 

  • Beef short rib fingers 
  • Bone broth 
  • Iodised salt 
  • Brussels sprouts 
  • Red cabbage 

Instructions 

  1. Put the beef and broth into the pressure cooker and close the lid. 
  2. Cook for 1 hour under pressure. 
  3. Allow the pressure to equalise naturally. 
  4. Remove the meat and place it on a cutting board. 
  5. Gently pat the surfaces of the beef with some paper towel to avoid the fatty liquid making a mess. 
  6. Place the cooking liquor through a sieve and store the filtered liquor in a jar in the refrigerator. 
  7. Pat the surface of the meat to absorb excess moisture and set one aside while placing the others in a vacuum bag and sealing it for use later. 
  8. Rub some butter onto the surface of the meat and cook in the air fryer for 5 minutes on each side at 220 °C. 
  9. Plate up the meat and vegetables. 
  10. Give thanks to the Lord. 
  11. Eat with a knife and fork while watching the football (The Dolphins play the Broncos tonight). 

Thoughts on the meal 

What’s not to like about beef short ribs? A quick high-temperature cook in the air fryer at the end gave the meat a nice crust for a bit of mouthfeel. 

Final thoughts 

Would you spend $1000 on concert tickets? 

Have you heard of the Carnivore diet? What do you think about it?

Photographs 

References 

1.         Kirwan, R., et al., Limitations of Self-reported Health Status and Metabolic Markers among Adults Consuming a “Carnivore Diet”. Curr Dev Nutr, 2022. 6(5): p. nzac037.

2.         Lennerz, B.S., et al., Behavioral Characteristics and Self-Reported Health Status among 2029 Adults Consuming a “Carnivore Diet”. Curr Dev Nutr, 2021. 5(12): p. nzab133.

Beef short rib stew

Posted by Gary

If you don’t want to read the introduction, click here for the recipe.

Dear Reader,

I hope you enjoyed your week. Mine has been smooth going apart from a near miss last Sunday. The cold front mentioned in last week’s post resulted in hail, sleet, and snow in the region. I was driving on Sunday and had to go through a slurry of ice. As I slowed down, I watched a car in my rear vision mirror slide off the road. Fortunately, the occupants appeared to be okay.

I’m not used to driving on ice; I’m grateful for modern automotive technology, such as anti-lock brakes. 

On Tuesday evening, the Australian treasurer moved the Appropriation Bill (No. 1) 2023–24. I dare not comment on the appropriation bill; apart from knowing in its depths, some exciting work is ahead for my area. 

Recipe

Ingredients

  • Olive oil 
  • Bone-in beef short ribs, trimmed of excess fat (0.8 kg at $23.50/kg) 
  • Salt – Iodised 
  • Black peppercorns 
  • Onion, chopped 
  • Carrot, chopped 
  • Celery, chopped 
  • Garlic, minced 
  • Tomatoes 
  • Cooking sherry 
  • Beef stock 
  • Black beans, rinsed and drained 
  • Lentils, rinsed and drained 
Beef short ribs

Instructions

Ribs

  1. Brown the ribs in a hot oven first. 
  2. Heat the olive oil in a large saucepan. 
  3. Add the dripping juices from the oven tray. 
  4. Add the onion, carrots, celery, and garlic to the saucepan and cook until softened. 
  5. Add the sherry and cook until reduced by half. 
  6. Add the beef broth, peppercorns, black beans, and lentils, and bring the contents to a simmer. 
  7. Transfer the contents to a pressure cooker and add the ribs. 
  8. Cook under pressure for one hour. 
  9. Allow the pressure to equilibrate, and then remove the lid. 
  10. Remove the ribs and set aside. 
  11. Transfer the remaining contents of the pressure cooker to a saucepan. 
  12. Bring the saucepan to a simmer to reduce the fluid. 
  13. Pull the beef from the ribs and add it to the saucepan. 
Beef short ribs out of the pressure cooker

Pumpkin

  1. Cut a pumpkin into chunks. 
  2. Season with salt and rub the pumpkin with olive oil. 
  3. Cook the pumpkin in an oven at 180 °C (fan forced) for 45 minutes. 
  4. Mash the pumpkin (keeping the skin on) with a fork and flavour with sesame oil as the pumpkin is mashed. 

Plating up

  1. Place a smear of pumpkin mash on a warmed dinner plate. 
  2. Spoon some of the rib stew onto the mash. 
  3. Serve with some crispy Brussels sprouts. 
  4. Give thanks to the Lord. 
  5. Eat with a fork. 

Thoughts on the meal 

You may have noticed I’ve got into a groove with lentils and beans. I figure I can extend the value of the meat with the legumes. 

This stew will keep me going all week like the oyster blade and lentil stew did last week. 

Final thoughts 

Do you have much experience with driving on ice? 

Do you get excited by the passage of appropriation bills so you can undertake new work? 

I hope you fill the coming week with happiness and joy. 

Photographs 

Here is a gallery of photographs. Click on one image and then scroll or swipe through them.

Beef short ribs
Beef short ribs
Beef short ribs
Celery Carrot Onion
Tomatoes
Black beans
Beef short ribs out of the pressure cooker
Black beans and lentils from the pressure cooker
Beef short rib stew with black beans and lentils, served with pumpkin mash and Brussels sprouts
Beef short rib stew with black beans and lentils, served with pumpkin mash and Brussels sprouts
Beef short rib stew with black beans and lentils, served with pumpkin mash and Brussels sprouts
Beef short rib stew with black beans and lentils, served with pumpkin mash and Brussels sprouts
Beef short rib stew with black beans and lentils, served with pumpkin mash and Brussels sprouts

Potato and leek soup with beef short rib

Posted by Gary

If you are keen to go straight to the recipe, click here.

Hello Reader,

I hope you have enjoyed the last week. I shared a scheduled post last weekend because I was away in Brisbane to see my daughters and parents. 

A few of us went to The Ekka. It was so good.

Ekka photos

Chocolate custard Cannoli for lunch at The Ekka
Strawberry Sundae at The Ekka | One reason why The Ekka is the best show in Australia
The Loaded Nugget from the Nugg Shack at The Ekka. Battered chicken nuggets with hot chips, cheese, bacon, and spring onions.
An extra long Dagwood dog from The Ekka
Food from The Ekka

Recipe

Equipment

  • Pressure cooker [1]
  • Stick blender

Ingredients

  • Potatoes
  • Leek [2]
  • Beef short rib [3, 4]
  • Bouquet garni
  • Vegetable stock
  • Chillies
  • Parsley
  • Garlic

Instructions

  1. Wake up wondering what to cook on a wet winter day in Canberra. Do you wake up and immediately think of food? Sometimes I do. This morning I did not. I slept poorly, and when my eyes opened, my first thought was craving more sleep.
  2. Go grocery shopping to plan what to cook while in the meat section.
  3. Choose a couple of beef short ribs to be the meal’s centrepiece.
  4. Heat the oven to about 200 °C.
  5. Cut a couple of potatoes into large chunks.
  6. Cut the white part of a large leek from the green part and then separate the leaves under running water to wash out the dirt.
  7. Peel a few garlic cloves.
  8. Spread the ribs, potato, leek, and garlic onto a baking sheet and put it into the oven.
  9. Keep an eye on the tray and remove the tray when the food starts to change colour and caramelise.
  10. Put the chillies, garlic, leek, and potato into the pressure cooker.
  11. Add the bouquet garni and the ribs on top.
  12. Pour in some vegetable stock.
  13. Seal the lid to the pressure cooker and set the timer to one hour.
  14. Cook the contents.
  15. Remove the lid when the pressure has equalised.
  16. Lift out the ribs, the meat, and the bouquet garni.
  17. Put the meat into a bowl, and with forks, pull the meat.
  18. Process the soup with a stick blender.
  19. Place some of the meat into the centre of a soup bowl.
  20. Ladle the soup around the meat.
  21. Garnish the soup with parsley.
  22. Give thanks to the Lord.
  23. Eat with a spoon.

Thoughts on the meal

I could have made this soup more decadent with cream and perhaps some butter. However, cream and butter were unnecessary for flavour. There’s also enough fat in the beef.

I have enough soup leftover for a few more meals. I’ve aliquoted the soup into vacuum bags, and the bags are in the freezer.

Photographs

Pulled beef short rib meat
Potato and leek soup with beef short rib
Potato and leek soup with beef short rib
Potato and leek soup with beef short rib
Potato and leek soup with beef short rib

Final thoughts

How do you feel about carnival food? Do you like deep-fried sausages covered in the batter? Do you like battered chicken nuggets with hot chips, bacon pieces, cheese, and spring onion?

Would you add cream and butter to potato and leek soup?

References

1.      Cook, R.K., et al., Use of a Pressure Cooker to Achieve Sterilization for an Expeditionary Environment. J Spec Oper Med, 2021. 21(1): p. 37-39.

2.      Biernacka, B., D. Dziki, and U. Gawlik-Dziki, Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.Molecules, 2022. 27(14).

3.      Stopforth, J.D., et al., Microbiological status of fresh beef cuts. J Food Prot, 2006. 69(6): p. 1456-9.

4.      Jeremiah, L.E., et al., Assessment of palatability attributes of the major beef muscles. Meat Sci, 2003. 65(3): p. 949-58.