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Ground beef, beef mince, minced meat, or hamburger (in the United States) is a ground meat made of beef, finely chopped by using a large knife or a meat grinder. It is used in many recipes including hamburgers and cottage pie. In some parts of the world, a meat grinder is called a mincer. == Contents == In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger, but not to ground beef if the meat is ground and packaged at a USDA-inspected plant.〔A technicality here is that these rules only apply to meat being sold across state lines. Much ground beef in the US is actually produced at a local grocery store, and is not sold across state lines. In these cases the laws of the local state apply; state laws can have the same or different requirements.〕 For example, in the USA, a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special "Tatar" for the classic ''steak tartare'' may contain less than 5%. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. Ground beef is often marketed in a range of different fat contents, to match the preferences of different customers. Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. In a study in the USA in 2008, eight different brands of fast food hamburgers were evaluated for water content by weight and recognizable tissue types using morphological techniques that are commonly used in the evaluation of tissue's histological condition. The study of the 8 laboratory specimens (H1..H8) found that the content of the hamburgers included: * Water content 37.7% to 62.4% (mean, 49%) * Meat content 2.1% to 14.8% (median, 12.1%) * Skeletal tissue * Connective tissue * Blood vessels * Peripheral nerve tissue * Plant material —"Plant material, observed in some brands, was likely added as a filler to give bulk to the burger." * Adipose tissue —"The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid droplets. Lipid content on oil-red-O staining was graded as 1+ (moderate) in 6 burgers and 2+ (marked) in 2 burgers." * Bone and Cartilage —"Bone and cartilage, observed in some brands, were not expected; their presence may be related to the use of mechanical separation in the processing of the meat from the animal. Small amounts of bone and cartilage may have been detached during the separation process." Ground beef may contain beef produced using technology known as advanced meat recovery systems. In addition, meat processing methods employed by companies such as Beef Products Inc. and Cargill Meat Solutions produce product known as lean finely textured beef, or pink slime, from fatty beef trimmings. These trimmings are frequently treated with some form of antimicrobial agent to remove salmonella (and other pathogens) and are included in a wide variety of ground beef products in the USA. 〔()〕 Advanced meat recovery trimmings have been included in US meat products since 2001. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「ground beef」の詳細全文を読む スポンサード リンク
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