believed that the mainland and islands of America were part of the Indies, in Asia. So, when the Europeans started to arrive in the 16th- and 17th-century they were met by Native Americans. The Natives regarded their white-complexioned visitors as something of a marvel, not only for their outlandish dress and beards and winged ships but even more for their wonderful technology - steel knives and swords, fire-belching arquebus and cannon, mirrors, hawkbells and earrings, copper and brass kettles, and so on. However, conflicts eventually arose. As a starter, the arriving Europeans seemed attuned to another world, they appeared to be oblivious to the rhythms and spirit of nature. Nature to the Europeans - and the Indians detected this - was something of an obstacle, even an enemy. It was also a commodity: A forest was so many board feet of timber, a beaver colony so many pelts, a herd of buffalo so many robes and tongues. Even the Indians
(Swan and Boles 2002). This phenomenon is ovens to increase output. These ovens have sometimes called the “hard to cook” defect stages that allow for different cooking rates, and is often seen in high pH meat products. as well as smoke application. Other options Meat with normal pH will appear redder at that are used for cooking of processed meat lower final internal temperatures than at products are steam jacketed kettles and water higher internal temperatures. Lyon et al. baths. Products cooked in this equipment are (1986) reported as final internal temperature submerged in the heated water to cook and Figure 8.1. View of a smokehouse. 176 Chapter 8 are usually vacuum packaged prior to other methods of cookery. Radio frequency cooking. heating is another rapid cooking alternative
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