Meat sold with lean finely textured beef needs to be labeled as such and consumers should be more aware of what they are purchasing. Personally, it is unethical to treat food with a hazardous chemical, especially when it is the basis for dog food (Moss, 2009). Works Cited Marler, Bill. "BPI and Pink Slime." Food Safety News.
That will conclude this paragraph that the meat doesn’t do any harm to humans at all. Meat contain a lot of nutrients and actually help a lot with daily nutrient requirements such as Omega 3, vitamin B12,Proteins,Iron,Zinc,Vitamin B3,Selenium. Many people might argue about the fat and other m... ... middle of paper ... ...junk food. Junk food still follows this rule but it is in a different way. Junk food has a lot of energy making our brains say that the food is full of nutrients because the nutrients provide energy.
However, most microbial contaminants can gain access to certain meat products via raw materials, workers and equipment resulting in a public health hazard or affecting the shelf life of these products (Silva et al, 2002). So the meat industry has continued to seek ways to increase the acceptability, lengthen the shelf life overall meat quality and safety of meat products (Selvan et al, 2007). One of the most commonly used preservation method is lowered storage temperature i.e., refrigeration and freezing (Ercolini et al., 2009). However, some special group of bacteria are able to grow at this reduced temperature (4ºC and above) and are collectively known as psychrophiles. (Williams and Dennis, 2008 and Jay, 2005), Pseudomonas and Staphylococcus species (Daniel, 1998), Pseudomonas sp, Carnobacterium maltaromaticum and C. divergens (Ercolini et al., 2009).
Such as heme iron, which is most commonly found in meat and can cause breast cancer. Yet, lab grown meat such as beef and pork can be made free of heme iron. Regular meat has an abundance of saturated fat, but this too can be reduced in a lab. Although, if scientists were to remove all of those things the grown meat would become very unappealing. It would become yellowish, the texture would be different, and it would lose its juiciness.
23 May 2012. Healthy Eating. 16 Apr. 2014 http://www.fullcircle.com/goodfoodlife/2012/05/23/8-ways-to-get-protein-without-eating-meat/ This website tells how essential protein is to a human body because we were made to function and thrive as carnivores. However, they say due to “delicate stomachs”, environmental concerns, and animal protection, there are other sources to get the essential protein in your diet.
Moreover, it has been recently proven that many diseases are commonly prevented, consistently improved, and often cured by a low-fat vegetarian diet. Among them are diseases such as kidney stones, prostate cancer, breast cancer, stomach cancer, pancreatic cancer, ovarian cancer, colon cancer, arthritis, osteoporosis, strokes, diabetes, peptic ulcers, obesity, hemmorhoids, salmonellosi... ... middle of paper ... ...more meat than ever before. We should take a minute and think about it. The production of meat causes many problems that are not directly connected to our well being but are greatly important for our future survival and improvement of the quality of our lives. Meat itself may not have an immediate effect on our health, but it increases the possibility that we may get sick in the future.
Giuseppe’s would only buy top of the line ingredients and developed their own special recipe using exotic meats and spices for production of sausages. Giuseppe’s product line consisted of more than 80 different sausage related products to be marketed to supermarkets, restaurants, casinos, and mail order/individual call in. Giuseppe strategy was to develop a reputation of being the best in the industry. To do this they focused on and provided what their customers wanted – customized specialty sausages, priced their products competitively – just a few cents above competitive prices, and prided themselves on being above average USDA and Health Department standards and regulations when it comes to cleanliness of the sausage making areas. 2.
Introduction It has been a long history using meat products in many countries according to their culture. Meat is full of nutrients and it is a signature of wealth in different countries, different types of techniques have been used and develop in a different part of world. In the past decades using science technology there are several books written on meats which is published. Few books are limited to their intended focus. There are many scientific researches going on the meat industry and the technologies as well here we are taking only two technologies which are In-vitro meat and meat incubator.
The objective of this study was to record a quantitative approximation of how many bacteria are present within various samples of meat products. The bacterial content of each meat sample is vital information in regards to improvements within the meat processing industry, and gives reason for changing or sustaining current feeding and processing conditions. Understanding which methods taken in processing meat that is sold to the public is a matter of public health, as obtaining and maintaining lower levels of bacteria in meats will reduce the likelihood of succumbing to illness from the consumption of such products by the end consumer. In a previous study focusing on the levels of antibiotic resistant bacteria found within randomly selected meat samples, it was found that 41.4% acquired meats were infected with strains Staphylococcus aureus (Waters et al. 2011).
It only used people whose diets were full of junk food, not just meat. HB (1991), “Canadians are becoming increasingly aware of the importance of nutrition in their long-term health prospects. With this increased awareness, however, has come an abundance of misconceptions including the notion that meat is "bad" for you. In their haste to avoid saturated fat, physicians and the public alike have lost sight of the fact that lean meat in reasonable serving sizes poses no threat to health and is an extremely important source of many nutrients.” We heard plenty of stories of people who were on the verge of getting a heart disease, or had even had a heart attack or two. No one they used was on a normal diet who ate meat.