These findings suggest that knowledge of the presence or absence of dead regions in individuals with low frequency hearing loss may be particularly important. For a review of this topic and how to identify individuals with dead regions see Moore (2004) or my online course OC Fittings: Potential Impact of Cochlear Dead Regions on OC Candidacy Benjamin W.Y. Hornsby, Ph.D. is an Assistant Professor at Vanderbilt University.
Veal is the meat from calves, often dairy breeds. Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds who are not used for breeding. Generally, veal is more expensive than beef from older cattle.
The following is from the United States Department of Agriculture: For safety, USDA recommends cooking ground veal to a safe minimum internal temperature of 160 Â°F. However, whole muscle meats such as veal steaks, roasts, and chops may be cooked to 145 Â°F (medium rare), 160 Â°F (medium), or 170 Â°F (well done). There are two basic methods of veal cookery: dry or moist heat.