Due to high level of hunting of these species leading to a larger market of these products in Edo state, there is need for perpetual microbiological analysis and also to check contaminant in foods from the surrounding environment in order to know their risk levels and thus making the public aware on health risks in consuming raw or undercooked and under processed snail meat to prevent zoonotic diseases e.g Ebola. Rush won his first Grammy in 2017 for Best Traditional Blues Album for the Rounder Records/Concord Music release Porcupine Meat, produced by Scott Billington. These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. Bobby Rush (Homer, 10 novembre 1933) è un musicista, compositore e cantante statunitense blues e R&B. The culturing and isolation of each smoked and raw porcupine meat samples was done by putting one gram of each smoked and raw porcupine meat in 10ml of sterile distilled water.1ml was pipetted from it and added to next distilled water, making a dilution of 10-2.Dilutions were made by mixing 1.0ml of the homogenate in 9.0ml of sterile distilled water to obtain 10-3 dilution. If you do not receive a … Pure cultures of bacterial and fungal isolates were obtained on the Nutrient Agar and Potato Dextrose Agar respectively. It has an average body weight of 3kg and is a widely hunted and favoured protein source for both rural and urban populace In Nigeria ( Jori et al., 1998).In these regions, the porcupine meat frequently fetches higher prices than that from domestic or other game species. 1.1 JUSTIFICATION It is important to know and evaluate the microbial population of porcupine meat consumed in Edo state because bacteriological studies showed that various bacteria which are potential pathogens inhabit different organs and tissues including lungs, liver, kidney, and stomach and the gastro-intestinal tract of African porcupine species and also those sold and processed in the markets are not well packaged for consumption, hence they are susceptible to microbial re-contamination after processing.Disease-causing agents present in porcupine meat have been known for the cause of some health risk involving diseases and therefore, the need to employ some strategies towards evaluating the microbial load of this food commodity since it also helps in achieving food security as a mini-livestock. To evaluate the microbial status of smoked ready-to-eat porcupine.3.To compare the microbial status of raw and smoked porcupine meat. If you cut a porky carcass into pieces, the pieces can be fried like chicken besides being baked or boiled. Serve on a Charcuterie board – Make smaller meatballs and serve on a charcuterie board … So, I try to make something delicious to make the time more pleasant. Bitterness of porcupine meat is due to its consumption of local fruits called ‘’oosu’’ (Report from New Benin Market,2014). The culturing and isolation of each smoked and raw porcupine meat samples was done by putting one gram of each smoked and raw porcupine meat in 10ml of sterile distilled water.1ml was pipetted from it and added to next distilled water, making a dilution of 10-2.Dilutions were made by mixing 1.0ml of the homogenate in 9.0ml of sterile distilled water to obtain 10-3 dilution. Anonymous. 1 decade ago. Raw 2007 Hoochie Man 2000 Sitting on Top of the Blues 2019 One Monkey Don't Stop No Show 1995 Show You a Good Time 2011 Featured On. These organisms may remain in porcupines not as pathogens but as normal flora, but they can also cause diseases if eaten raw or improperly cooked, hence this study will help evaluate the various species of micro-organisms that are of public concerns.This work will also help evaluate microbiological load before processing, after processing the quantity of micro-organisms that re-contaminate smoked porcupine meat sold for consumption in the various locations in Edo State where the study was conducted. I always have some extra minced meat in the freezer, in case I do not have any ideas what to make for diner. The samples from Egor LGA recorded the highest count with 3.54 x 103cfu/g and 2.58 x 103 cfu/g for smoked and raw porcupine meat samples respectively. EFFECTS OF AQUEOUS EXTRACT OF BITTER KOLA (GARCINIA KOLA) ON THE PREGNANCY OUTCOME AND... BIOCHEMISTRY PROJECT TOPICS AND MATERIALS, COMMUNICATION AND ITS PROBLEMS IN DEVELOPING COUNTRIES (NIGERAI AS A CASE STUDY}, MASS COMMUNICATION PROJECT TOPICS AND MATERIALS, EXAMINING STUDIO PRODUCTION AND COMMUNICATIVENESS OF TIV TRADITION CLOTHING. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g raw porcupine meat samples. Well, last weekend she asked me if I could make some vegan porcupine meatballs, like they used to serve at her school when she was little. È conosciuto per il suo contributo allo stile sonoro che prende il nome di soul blues. Jackson's 86-year-old Bobby Rush received a Best Traditional Blues Album nomination for his album “Rawer Than Raw.” Rush previously won a Grammy award for his 2017 record, “Porcupine Meat.” ANIMAL SCIENCE PROJECT TOPICS AND MATERIALS, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), PREVALENCE OF GASTROINTESTINAL PARASITES OF GOATS IN THE FARM PROJECT, EFFECT OF PARITY ON LITTER SIZE AT BIRTH AND AT WEANING IN RABBITS, THE NUTRITIVE VALUES OF DRIED CAMEROON PEPPER CAPSICUM ANNUM FRUITS MEAL IN RABBITS, STUDY OF MANEUVERING CHARACTERISTIC OF A TWIN PROPELLER ON A CREW VESSEL, COMPARISON OF MAIZE-BASED DIET IN PERFORMANCE OF BROILER, ASSESSMENT OF THE GROWTH PERFORMANCE OF RABBIT DOES FED DIFFERENT DIETARY LEVELS OF ASPILIA AFRICANA LEAVES, NUTRIENT CHARACTERIZATION OF PROCESSED JACK FRUIT SEEDS AND PERFORMANCE OF WEST AFRICAN DWARF BUCKS ON ITS CONCENTRATE DIET, CONTINUOUS ASSESSMENT AND STUDENTS’ ACADEMIC ACHIEVEMENT IN BIOLOGY A CASE STUDY OF SELECTED SECONDARY SCHOOLS IN UKANAFUN LOCAL GOVERNMENT AREA. To evaluate the microbial status of smoked ready-to-eat porcupine. Total fungi counts were determined by pour plating Potato Dextrose Agar plates supplemented with antibiotic mixture to inhibit bacterial growth and incubated at room temperature ( 26±2oC) for 72 hours.The experiments were carried out in triplicates. Six genera of bacteria and five genera of fungi were isolated. The evaluation of spoilage organisms or microbes can be on the increase in raw than smoked due to the latter having undergone processing as Pathogens do not survive under heat (Vesteergard,2004).Meat processing hygiene is a part of quality management of meat which refers to the hygienic measures to be taken during the processing steps in the manufacture of meat products (WHO,2002).Regulatory authorities usually provide the compulsory national frame work for food (meat) hygiene programmes through laws and regulations and monitor the implementation of such laws. I used to love this meal when I was growing up. Porcupine Meat will further enhance the legend of this Blues Hall of Fame inductee, three-time Grammyr nominee, and 10-time Blues Music Award winner. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g … They eat leaves, herbs, twigs, green plants (live clover), and in the winter they sometimes eat bark. Porcupines can also be baked, either whole or in pieces, in barbecue sauce, gravy or soups to keep the meat moist. 0 0. Modish project is an organization aimed at facilitating students with their various research thesis materials, and also provide them with effective solutions in other academic concerns.Rely on us for a stress-free research project work, A-class academic materials, and easy guides through the course of your academic programme. This article reviews the safety of eating raw meat. Disease-causing agents present in porcupine meat have been known for the cause of some health risk involving diseases and therefore, the need to employ some strategies towards evaluating the microbial load of this food commodity since it also helps in achieving food security as a mini-livestock. This work will also help evaluate microbiological load before processing, after processing the quantity of micro-organisms that re-contaminate smoked porcupine meat sold for consumption in the various locations in Edo State where the study was conducted. Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings. Porcupine Meatballs This Porcupine Meatballs recipe will be a new favorite in your home. This work will also examine the possible sources of contamination and re-contamination of porcupine meat sold in Edo State with respect to the zones or locations where the meat was purchased. Serve with garlic bread or cheesy bread. Toxicity. SAUCE: 1 can tomato soup 1/2 c. water. There is no known antidote for fugu poison. ». You can eat it raw but DONT those critters are known for tape worms so make sure its cooked fully and check the meat. pepper. Porcupine Meat (feat. When using gravy or soups, vegetables can be added to go with the meat. Fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. All orders are shipped via US First Class Mail, Media Mail, Priority Mail, or Smart Post. It also plays an important role in the validation of processes that are intended to deliver some degree of lethality against a target 0rganism or group of target organisms (Vasteergard, 2004).Porcupine meat (Raw and Smoked) potential shelf life can be determined through microbiological challenge studies. ADVERT SPACE !! It is the most abundant bushmeat sold in Gabon. It reportedly accounts for 19% of the total species sold by the road side in Bendel States in Nigeria (Martin 1983, Colyn et al.,1987).However,current reports shows that porcupine is of low acceptance because of the bitterness of the meat making its counterpart species-grasscutter more readily acceptable by consumers in Edo State. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious; the poisoned victim is unable to breathe, and eventually dies from asphyxiation. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g raw porcupine meat samples. Place in single layer in a greased shallow 2 quart casserole. and Enterobacter. The samples from Egor LGA recorded the highest count with 3.54 x 103cfu/g and 2.58 x 103 cfu/g for smoked and raw porcupine meat samples respectively. It reportedly accounts for 19% of the total species sold by the road side in Bendel States in Nigeria (Martin 1983, Colyn et al.,1987).However,current reports shows that porcupine is of low acceptance because of the bitterness of the meat making its counterpart species-grasscutter more readily acceptable by consumers in Edo State. Total fungi counts were determined by pour plating Potato Dextrose Agar plates supplemented with antibiotic mixture to inhibit bacterial growth and incubated at room temperature ( 26±2oC) for 72 hours.The experiments were carried out in triplicates. hamburger 1/2 c. raw rice 1 tsp. Rawer Than Raw is a spiritual sequel to Rush’s 2007 all-original album Raw . Bacteria growth was determined using nutrient agar, the presence of Streptoccocus aureus was detected and Fungi growth was determined by using potato dextrose agar. Cover and bake 1 1/2 hours. Due to high level of hunting of these species leading to a larger market of these products in Edo state, there is need for perpetual microbiological analysis and also to check contaminant in foods from the surrounding environment in order to know their risk levels and thus making the public aware on health risks in consuming raw or undercooked and under processed snail meat to prevent zoonotic diseases e.g Ebola. It is important to know and evaluate the microbial population of porcupine meat consumed in Edo state because bacteriological studies showed that various bacteria which are potential pathogens inhabit different organs and tissues including lungs, liver, kidney, and stomach and the gastro-intestinal tract of African porcupine species and also those sold and processed in the markets are not well packaged for consumption, hence they are susceptible to microbial re-contamination after processing. Vasti Jackson) 2. Shape into 1 1/2 inch balls. Everything that I've ever read or heard about porcupine meat is that old timers used to leave them (porcupines) alone because it's one of the few meats that can be eaten raw. The samples (raw and smoked porcupine meat) were sourced from three different locations (Egor, Ovia North-east and Oredo L.G.As) in Edo State. I made it at home for our children, and now my daughters make it for their families. To evaluate the microbial population(cfu/g) of raw porcupine2. PORCUPINE MEAT BALLS : 1 1/2 lbs. When the rice sticks out, these meatballs resemble a little ‘porcupine’. 2. Total viable counts of bacteria were determined by enumerating the colony forming units ( cfu/g) by pour plating 1.0ml of 10-1 and 10-2 diluents on nutrient agar plates supplemented with anti-fungi mixture to inhibit fungi growth and incubated at 370C for 48 hours. The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. He has won 12 … This work will also examine the possible sources of contamination and re-contamination of porcupine meat sold in Edo State with respect to the zones or locations where the meat was purchased.OBJECTIVES OF THE STUDY The objectives of the study were to:1. TABLE OF CONTENTTitle page---------iiAbstract---------iiiAcknowledgement --------ivCertification---------vDedication---------viTable of Contents--------viiList of Tables---------xList of Plates--------xiCHAPTER ONE1.0Introduction--------11.1Justification and Objective of Study-----2CHAPTER TWO2.0Literature Review-------42.1Porcupines--------42.2Porcupine Consumption and Popularity in Edo State---42.3Porcupine Diseases and Infestations----62.4Food-borne Diseases-------62.5Food Poisoning-------72.5.1Allergic Reactions------82.5.2Food Intoxication------82.6Prevention of Food Contamination -----9CHAPTER THREE3.0Materials and Methods------103.1Samples Collections-------103.2Preparation of Media-------103.2.1Nutrient Agar for Bacteria Evaluation---103.2.2Potato Dextrose Agar for Fungi Evaluation---103.3Isolation of Microorganisms------113.3.1Isolation of Pure Cultures-----113.3.2Identification of Isolates-----113.4Gram Staining--------123.4.1Spore Stain-------123.5Biochemical Test-------123.5.1Oxidase Test-------123.5.2Catalase Test-------133.5.3Coagulase Test------133.5.4 Urease Test-------133.5.5Indole Test-------143.6Fungal Identification-------143.7Statistical Analysis-------14CHAPTER FOUR4.0Results---------164.1Result on Microbial Analysis------22CHAPTER FIVE5.0Discussion--------235.1Discussion on Microbial Analysis-----23CHAPTER SIX6.0Conclusion and Recommendation-----25References--------26Appendix ---------30LIST OF TABLESTable 4.1:Total Viable Bacterial Counts (cfu/g) of smoked porcupine meat -----16Table 4.2:Total Viable Fungal Counts (cfu/g) of smoked porcupine meat -------17Table 4.3:Total Viable Bacterial counts ( cfu/g) of raw porcupine meat 18Table 4.4:Total Viable Fungal counts ( cfu/g) of raw porcupine meat -19Table 4.5:Cultural, Morphological and Biochemical Characteristics of the Bacterial Isolates from Raw and Smoked Porcupine Meat 20Table 4.6:Cultural and Microscopic Characteristics of the Bacterial Isolates from Raw and Smoked Porcupine Meat --21LIST OF PLATEPlate 4.1:Serial dilution Process------41Plate 4.2:Presence of Bacterial Isolates-----42Plate 4.3:Microbial Isolation------43Plate 4.4:Numbering of Sterile Petri-dishes----44Plate 4.5:Smoked Porcupine Meat-----45CHAPTER 1INTRODUCTION Microbiological evaluation has been and continued to be a useful tool for determining the ability of a food (meat) to support the growth of spoilage organisms or pathogens. A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Sep 5, 2020 ADVERT SPACE !!! Microbiological evaluation has been and continued to be a useful tool for determining the ability of a food (meat) to support the growth of spoilage organisms or pathogens. This version is made with tomato soup as the sauce. It is worthy to note that the aerobic counts of bacteria and fungi were below that of the international food standard (< 105 cfu/g), the absence of E.coli and other serious food-borne pathogens indicates the microbiological safety of the products. Bacteria growth was determined using nutrient agar, the presence of Streptoccocus aureus was detected and Fungi growth was determined by using potato dextrose agar. Serve with Roasted Asparagus or Roasted Broccoli! Porcupine Meatballs is an easy crowd pleasing dish.Continue Reading Raw meat dishes are commonly offered on restaurant menus around the world, but you may wonder whether they're safe. Tracking information is emailed when order ships. 1. Get Complete Project Material File(s) Now! Although she isn't vegan, she tries not to eat very much meat. It also plays an important role in the validation of processes that are intended to deliver some degree of lethality against a target 0rganism or group of target organisms (Vasteergard, 2004).Porcupine meat (Raw and Smoked) potential shelf life can be determined through microbiological challenge studies. Porcupine Meatballs are similar to a classic meatball recipe, only with rice added to the meat mixture before cooking. Dinners are special for me, as it is the only time when all my family gets together. Add the sugar, celery seed and salt. Bobby Rush: an American music icon, is credited as creating: "folk-funk." Andrew Zimmern, whose stomach has hosted more animals than Noah’s Ark, has made a career vicariously eating on behalf of the unadventurous among us. I personally love the texture that the rice gives these meatballs. Bobby Rush is an American blues singer-songwriter and guitarist whose style embraces funk and rhythm and blues. It varies with what kind of porcupine you have. ADVERT SPACE ! Bitterness of porcupine meat is due to its consumption of local fruits called ‘’oosu’’ (Report from New Benin Market,2014). Porcupine Meatball Bowl – add mashed potatoes to a bowl, swirl on some sauce, add a few meatballs and a drizzle of more sauce. Using first four ingredients make into meat balls. ABSTRACTThe microbiological status of raw and smoked porcupine meat sold in Benin City were investigated. The samples (raw and smoked porcupine meat) were sourced from three different locations (Egor, Ovia North-east and Oredo L.G.As) in Edo State. Rush, at age 82, is at the peak of his powers as a singer, songwriter, harmonica player, and entertainer. This material content is developed to serve as a GUIDE for students to conduct academic research, Item Type: Project Material |  50 pages |  2,890 engagements |, Item Type: Project Material |  67 pages |  4,024 engagements |, Item Type: Project Material |  67 pages |  0 engagements |, ©2020 IPROJECT - Final Year Research Project Topics & Materials In PDF & Doc | iproject, See More Animal Science Final Year Research Project Topics & Materials In PDF & Doc | iproject, IPROJECT - Final Year Research Project Topics & Materials In PDF & Doc | iproject. It is worthy to note that the aerobic counts of bacteria and fungi were below that of the international food standard (< 105 cfu/g), the absence of E.coli and other serious food-borne pathogens indicates the microbiological safety of the products. MICROBIOLOGICAL EVALUATION OF RAW AND SMOKED PORCUPINE MEAT CONSUMED Format: MS WORD | Chapter: 1-5 | Pages: 65 | 1122 Users found this project useful | Price NGN3,000. To evaluate the microbial population(cfu/g) of raw porcupine. 1.1Justification and Objective of Study—–2, 2.2Porcupine Consumption and Popularity in Edo State—4, 2.3Porcupine Diseases and Infestations—-6, 3.2.1Nutrient Agar for Bacteria Evaluation—10, 3.2.2Potato Dextrose Agar for Fungi Evaluation—10, Table 4.1:Total Viable Bacterial Counts (cfu/g) of smoked, Table 4.2:Total Viable Fungal Counts (cfu/g) of smoked porcupine, Table 4.3:Total Viable Bacterial counts ( cfu/g) of raw porcupine meat 18, Table 4.4:Total Viable Fungal counts ( cfu/g) of raw porcupine meat -19, Table 4.5:Cultural, Morphological and Biochemical Characteristics of the, Bacterial Isolates from Raw and Smoked Porcupine Meat 20, Table 4.6:Cultural and Microscopic Characteristics of the Bacterial, Isolates from Raw and Smoked Porcupine Meat –21, Plate 4.2:Presence of Bacterial Isolates—–42, Plate 4.4:Numbering of Sterile Petri-dishes—-44. Delicious well seasoned meatballs with the added bonus of yummy rice inside, and a flavorful sauce, makes these meatballs not only tasty but a more complete meal too! Go with a slow cook , white wine, chicken broth and your favorite garlic sauce. and Enterobacter. Cover and … On Travel Channel’s Bizarre Foods, Zimmern seeks out food cultural traditions in the locales he visit, and if it means snacking on fresh cow placenta or a still-beating frog’s heart, he’ll swallow it down without a second thought. These organisms may remain in porcupines not as pathogens but as normal flora, but they can also cause diseases if eaten raw or improperly cooked, hence this study will help evaluate the various species of micro-organisms that are of public concerns. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more. Serves 4-6. sp. It makes them so soft, tender and juicy all the way through! Pour the tomato sauce around the meatballs and cover the dish tightly with foil. The microbiological status of raw and smoked porcupine meat sold in Benin City were investigated. Operations in meat processing plants comprises the manufacture of value added products from primary products of meat origin and non-meat origin such as Prof’s kilishi factory in University of Benin, Benin City (Igene.2009).There are three principles of meat hygiene which are crucial for meat processing operation: prevent microbial contamination of raw materials, intermediate (semi-manufactured) goods and final products during meat products manufacturer through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnels, minimize microbial growth in raw materials, semi-manufactured goods and final products storing them at a low temperature, Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life products,(except dried and fermented final products which are shelf stable through low ph).However, processing of meat in Nigeria with reference to Edo state is in a high deplorable state(lgene,1984).The brush-tailed porcupine (Atherurus africanus) is a rodent species that occurs predominantly in the forests of equatorial Africa. Stir in onion, garlic, green pepper, and Worcestershire. The culturing and isolation of each smoked and raw porcupine meat samples was done by putting one gram of each smoked and raw porcupine meat in 10ml of sterile distilled water.1ml was pipetted from it and added to next distilled water, making a dilution of 10-2.Dilutions were made by mixing 1.0ml of the homogenate in 9.0ml of sterile distilled water to obtain 10-3 dilution. Meatballs are cooked by frying, baking, steaming, or braising in sauce. Heat oven to 325 degrees. 3.To compare the microbial status of raw and smoked porcupine meat. . Place in casserole large enough to place side by side. Combine soup and water. The evaluation of spoilage organisms or microbes can be on the increase in raw than smoked due to the latter having undergone processing as Pathogens do not survive under heat (Vesteergard,2004).Meat processing hygiene is a part of quality management of meat which refers to the hygienic measures to be taken during the processing steps in the manufacture of meat products (WHO,2002).Regulatory authorities usually provide the compulsory national frame work for food (meat) hygiene programmes through laws and regulations and monitor the implementation of such laws. Mix well. You have to probably peel the skin and the sticks. A common porcupine is a herbivore. Every once in a while she asks me to make my vegan meatballs for her, and she says she likes them better than ones made with real meat. Write CSS OR LESS and hit save. Total viable counts of bacteria were determined by enumerating the colony forming units ( cfu/g) by pour plating 1.0ml of 10-1 and 10-2 diluents on nutrient agar plates supplemented with anti-fungi mixture to inhibit fungi growth and incubated at 370C for 48 hours. Nato col nome di Emmit Ellis Jr. nella città di Homer in Louisiana, si trasferisce con la sua famiglia a Chicago nel 1953, dove entra a far parte della scena blues locale. Combine meat, raw rice, onion, salt and pepper. Rush’s 2016 album “Porcupine Meat” won a Grammy as Best Traditional Blues Album and a Blues Music Award as Album of the Year. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g … Will be a new favorite in your home meatballs and serve on a Charcuterie board make. Daughters make it for their families Rush, at age 82, is at the peak of powers. Meatballs resemble a little ‘ porcupine ’ quart casserole, until bubbling and cooked.! Il suo contributo allo stile sonoro che prende il nome di soul blues of rice sticking of... My daughters make it for their families a classic meatball recipe, only with rice to! To 25 minutes more are similar to a classic meatball recipe, only rice... 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