Meat is highly nutritious food for human beings since endlessness. It provides high quality protein, important minerals, vitamins etc. and is generally considered as nutrient rich food. The meat and meat products consumption has been increased globally with an increase in the urbanization and industrialization (Nam et al., 2010). But in parallel, Consumers increasingly demand safe and high quality meat products in terms of nutritional value, palatability and convenience. In the area of meat processing, manufactures are adding value to their products to meet the current consumer demand for healthier and safe products (Hsieh and Ofori, 2007). Curing is a preservative technique widely used since antiquity to prolong the shelf-life of meat products. …show more content…
The colour is the first impression consumers have of any meat product and often is their basis for product selection or rejection (Deda et al., 2007). As shown in figure, the pleasing pink shade is the result of the chemical reaction between compounds derived from added nitrite/nitrate and the naturally occurring red myoglobin (MbFeII) leading to the simultaneous formation of the bright red nitrosylmyoglobin (MbFeII NO), in which an axial ligand nitric oxide (NO) is coordinated to the central FeII in heme (Møller and Skibsted, 2002). Nitrate is necessary in a long curing process to act as a source of nitrite by the action of the nitrate reductase enzymes present in by bacteria (Marco et al., 2006). Nitrite requires one less step in stabilization of colour. Nitrous acid is generated when nitrite comes in contact with water. The NO derived from nitrous acid can bind to myoglobin (Fe2+), forming NO-Mb and oxidizes it to MetMb. NO-MetMb is brown and under anaerobic conditions, it can be slowly reduced to red NO-Mb, then converted to pink NO-hemochrome during cooking (Bryan, 2009), which is a pink pigment (Honikel 2008). When cured meat is spoiled or exposed to light and oxygen, the heat stable pink colour changes to brown, due to
Meatpacking pertains to the raising, slaughtering, packaging and processing of livestock such as pigs, cows, and chickens. Prior to slaughter, animals are grown and fed. Food-borne illnesses and pathogens have plagued the meatpacking industry since the creation of meatpacking. The government plays a huge role in providing legislation and ensuring the safety of meat products and businesses. Although the government is meant to inspect and guarantee safety, many unlawful practices appear overlooked pertaining to the safety of meat for consumers.
“I wished to frighten the country by a picture of what its industrial masters were doing to their victims; entirely by chance I stumbled on another discovery--what they were doing to the meat-supply of the civilized world. In other words, I aimed at the public’s heart, and by accident hit it in the stomach” (Bloom). With the publication of a single book, Upton Sinclair found himself as a worldwide phenomenon overnight. He received worldwide response to his novel and invitations to lectures all over the world including one to the White House by President Roosevelt. In late 1904, the editor of the Appeal to Reason, a socialist magazine sent Sinclair to Chicago to tell the story of the poor common workingmen and women unfairly enslaved by the vast monopolistic enterprises. He found that he could go anywhere in the stockyards provided that he “[wore] old clothes… and [carried] a workman’s dinner pail”. Sinclair spent seven weeks in Chicago living among and interviewing the Chicago workers; studying conditions in the packing plants. Along with collecting more information for his novel, Sinclair came upon another discovery--the filth of improper sanitation and the processing of spoiled meat. With the publishing of his novel, Sinclair received international response to its graphic descriptions of the packinghouses. The book is said to have decreased America’s meat consumption for decades and President Roosevelt, himself, reportedly threw his breakfast sausages out his window after reading The Jungle. However, Sinclair classified the novel as a failure and blamed himself for the public’s misunderstanding. Sinclair’s main purpose for writing the book was to improve the working conditions for the Chicago stockyard workers. Sinclair found it...
The Meat Inspection Act of 1906 was an attempt to regulate the meatpacking industry and to assure consumers that the meat they were eating was safe. In brief, this act made compulsory the careful inspection of meat before its consummation, established sanitary standards for slaughterhouses and processing plants, and required continuous U.S. Department of Agriculture inspection of meat processing and packaging. Yet, the most important objectives set by the law are the prevention of adulterated or misbranded livestock and products from being commercialized and sold as food, and the making sure that meat and all its products are processed and prepared in the adequate sanitary and hygienic conditions (Reeves 35). Imported meat and its various products are no exception to these conditions; they must be inspected under equivalent foreign standards.
Some packaged meat products may contain casein as a binder so make it a habit to read the label
People may argue that meatpacking is an important industry for its efficiency and low cost. These naysayers are correct in saying this is an important industry. One way to mke it a much healthier industry, however, is to cut the efficiency of it. If there are not thousands of cattle in a pin, the risk of the cattle contracting a deadly virus such as E. Coli is proven to come down tenfold.
In the early twentieth century, at the height of the progressive movement, “Muckrakers” had uncovered many scandals and wrong doings in America, but none as big the scandals of Americas meatpacking industry. Rights and responsibilities were blatantly ignored by the industry in an attempt to turn out as much profit as possible. The meat packers did not care if poor working conditions led to sickness and death. They also did not care if the spoiled meat they sold was killing people. The following paper will discuss the many ways that rights and responsibilities were not being fulfilled by the meat packing industry.
Creatine is a nitrogenous compound that is found naturally in meats and is synthesized by the body and stored in th...
Wein, Harrison, Ph.D. "Risk in Red Meat? - National Institutes of Health" U.S National Library
Bhat, Z.f., and Hina Bhat. "Animal-free Meat Biofabrication." American Journal of Food Technology 6.6 (2011): 441-59. Print.
One of the biggest controversies with livestock production is that the amount of greenhouse gas emissions that get released into the atmosphere. Its assumed that cars produce most if not all the greenhouse gas emissions however livestock has a big say in air pollution. According to Cassandra Brooks, writer for the Stanford Woods Institute for the Environment, 18 percent of all global greenhouse gas emissions are due to livestock production. This is nearly 20% and can be greatly reduced if people reduced their demand for meat. The Environmental Working Group used a tangible variable for Americans stating “if everyone in the U.S. ate no meat or cheese just one day a week, it would be like not driving 91 billion miles – or taking 7.6 million cars off the road” (Goffman 9). Instead of taking the bus to work, switching your diet around could make just as much of an impact on the environment.
Meat is a coroner stone to the majority of American’s diets. I would venture to say the majority of American’s eat meat for their three meals a day. Eating meat isn’t all bad, it actually brings a good source of protein to one’s diet, in a moderate amount. In 2012 a study was done and found that the U.S. total meat consumption was 52.1 billion pounds. That comes out to be 270.7 pounds per person. We still eat more meat than just about any other country, besides Luxembourg (A Nation of Meat Eaters). Eating red meat is bad for humans because of the negative health effects, the environmental issues it causes, and the inhumane treatment of the animals.
The issue of meat consumption has been a controversial topic on whether to allow the practice or discontinue it, non-meat eaters argue it’s unethical because it is abusive to animals. On the other hand, meat consumers argue that eating meat is ethical as long as meat eaters are conscious of how their meat is collected and the treatment of livestock is fair. The consumption of meat is an act that an individual decides whether to partake in or not. Therefore, the option of eating meat should not be completely taken away, but it should be limited. Eating meat ties in with vegetarian and vegan diets, in the sense that both have to follow guidelines to create an ethical approach to eating any grown foods. The consumption of food is ethical when
I decided to find out where meat food comes from, because I really want people to know where the food on their table comes from. Most people don’t think about where their food comes from. They just think it comes from the supermarket or store. I chose this topic because I want to show a whole different world of where the food people eat really starts from. Plus my family’s really into health food and this is a good way to learn more about food.
and it was he who offered 12,000-franc pieces to the person who devised a safe
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and