Balance is key, according to Sheena Gregg, registered dietitian and assistant director of the Department of Health Promotion and Wellness at the University of Alabama.

“In addition to helping our body fight disease, consuming a balanced diet helps our energy levels, improves our mental health and aids in our body’s overall growth,” she said. “It can also play a role in weight management.”

Protein is Essential

Protein is particularly important. While it’s often thought of as something to eat when it comes to losing weight or reaching fitness goals, protein plays a versatile role in our bodies and is an essential component to our diet, she said.

“When translated from its Greek origin, protein means ‘of prime importance.’ Whenever the body is growing, repairing or replacing tissue, proteins are involved,” said Gregg.

Both animal and plant-based protein sources are important, as they provide needed amino acids, as well as an additional package of vitamins and minerals specific to the various food groups. “Having both animal and plant proteins as part of a balanced diet minimizes the risk of overall nutrition deficiencies,” she said.

Protein plays several roles in our body such as serving as a building block to our body tissues, facilitating chemical reactions as enzymes, regulating body processes by functioning as hormones, serving as antibodies to protect the body against diseases, providing fuel when our glucose intake is inadequate, as well as many other functions.

Animal vs. Plant

“Animal protein is often considered a better source of protein compared to plant-based proteins due to the amino acid content,” said Gregg. “Animal protein is frequently referred to as a ‘high quality protein’ or ‘complete protein’ as it provides all nine of the essential amino acids that are needed by the human body through diet.”

In addition, animal proteins also have a higher level of bioavailability compared to plant-based proteins, meaning that they are more easily digested, absorbed, and utilized by the body compared to their plant-based counterparts, she said.

Most plant-based proteins are “incomplete proteins” as they are missing one or more essential amino acids and cannot exclusively support protein synthesis. They must be eaten in combination with other foods to be complete. An exception to this is soybeans.  Soybeans are a “complete” protein, providing all nine essential amino acids.

“There are several micronutrients of concern for those who omit animal proteins from their diet due to these nutrients either being found exclusively in animal products or are not as easily absorbed in plant-based sources. These nutrients include but are not limited to Vitamin B12, Vitamin D, zinc, and iron,” said Gregg.

In fact, it would take approximately nine cups of chopped kale to equal the same amount of protein in three ounces of lean ground beef.

In addition to being high quality protein sources for the body, there are other benefits to including animal protein.

“As a common protein source in grocery stores, consumers often find animal proteins to be frequently on sale and a cost-effective component to meals. Additionally, items such as hard-boiled eggs can be a convenient grab and go option that is a nutrient dense choice for the consumer,” said Gregg.

Research also suggests that consumption of animal proteins can lead to better satiety levels compared to plant- based proteins, thus playing an important role in weight management.

Soy Stands Out

There is one plant protein that stands out.

Though most all plant-based proteins are incomplete, soy protein is an exception as it contains all nine of the essential amino acids needed by the body.

“For those following a vegetarian or vegan diet, soy protein can be a convenient way to get adequate protein in the diet and is often utilized in the food industry for meat-alternative vegetarian products such as burger patties, vegan sausage patties, soy crumbles and vegan protein powders,” said Gregg.

While vegan diets have increased in popularity over the last decade, Gregg said incorporating protein from a variety of sources, plant and animal, can aid in optimal health.

“Both quality plant sources and lean animal protein like meat, fish, and poultry can provide a rounded nutritional profile to help aid the body in many ways,” she said.

Protein plays an important role in keeping bodies healthy. Incorporating protein from both plant and animal sources provides the most balanced diet.

The post Can Protein Improve Immunity? appeared first on Best Food Facts.

How does the poultry, pork and beef enjoyed by so many get from the farm to your table?  

The U.S. meat and poultry industry proudly processes, packages and delivers a variety of the meat products to us every day.  In fact, in the U.S. alone billions of pounds of meat is enjoyed each year. 

So, what path does it take to get to our plates?  It starts with teamwork on the farm. Farm families, agronomists, nutritionists, veterinarians … all working together to produce crops to raise healthy animals, like using high quality soy protein in livestock and poultry feed.   

Next, livestock and poultry are transported to packing plants where they’re processed into meat and undergo rigorous federal inspection to ensure its safe and properly labeled. Then it’s off to companies that specialize in preparing a variety of products – packaged meat, sausage, chicken nuggets or custom cuts.     

Critical to food safety and security is cold storage – facilities that keep these products frozen until they’re needed.  And When the time is right, our favorite beef, pork and poultry products are shipped across the U.S. and around the world … not only to grocery stores and restaurants … but to hotels, event centers, schools, hospitals, military bases and more. 

Whether it’s wings, steaks or bacon … the path to our plates is a complex one that involves essential steps along the way and millions of people dedicated to ensuring we don’t miss one bite.    

The post Video: The Path To Our Plates appeared first on Best Food Facts.

Is eating meat healthy? What is the best form of protein?

Two dietitians helped answer our questions. Melissa Joy Dobbins, MS, RDN, CDE, is the host of the Sound Bites podcast and Kim Kirchherr, MS, RDN, LDN (IL), FAND, ACSM-CPT, President of K2 Outcomes LLC, specializes in the connection of agriculture, food, nutrition and health.

Here are some surprising things they shared about eating meat.

1.Meat can be part of a healthy diet.

Animal protein has long been an important food for humans and continues to be one.

Kirchherr: “Meat has played an important role in our menus for generations, before refrigeration was an option and before it was as efficient as it is now to transport and access food. Meat is an important nutrient-rich food all year, with different ways of preserving and storing it to keep it  safe for us.”

Learn more in her recent blog.

2. Meat is more than protein.

The terms “meat” and “protein” are often used interchangeably, but meat provides many other nutrients.

Dobbins: “Beef is a nutrient-rich food that provides high-quality protein, iron, zinc, choline and B vitamins, which helps people avoid nutrient shortfalls throughout the lifespan, support healthy pregnancies and growth and development throughout childhood, maintain strength, energy and vitality into adulthood, and age vibrantly and independently.”

Kirchherr: “Meat is part of the protein group. It is a choice that provides a specific, wonderful matrix of nutrients. This includes bioavailable (easily absorbed) iron, zinc and Vitamin B12, to name a few.”

3. Animal protein is different than plant-based protein.

You can order a burger made from plants or a burger made from beef. They are not the same thing.

Dobbins: “It really depends on the specific product and comparison to determine which might be healthier. Many of the new plant-based burgers surprisingly have similar nutrition profiles as regular burgers.”

Kirchherr: “In a most basic and fundamental comparison, animal sources of protein are considered a high-quality protein because they provide all the essential amino acids we need in one food. Plant proteins need to be specifically chosen to ensure that you cover all the essential amino acids, because a majority of them do not have all of them in one food.

“Another consideration is that plant sources of protein can be a source of fiber, while protein from meat offers iron that is more readily available to us and vitamin B12. Plant foods typically contain carbohydrates, while animal proteins do not. Type and amount of fat can vary in both, as can sodium – especially when we consider the preparation and cooking techniques of prepared and fresh choices.”

4. You’re probably not eating too much protein.

We sometimes hear that Americans have too much protein in their diet. For most of us, that’s not a concern.

Dobbins: “On average, people are eating about the same amount of protein recommended in the Dietary Guidelines for Americans. The guidelines recommend 5.5 ounces of lean protein per day and the average intake, according to CDC data, is around 4.6 ounces per day, which includes about 1.5 ounces of beef per day.”

5. Lean meat options abound.

Concerns about fat or cholesterol have caused some people to cut down on animal protein. Good news for meat lovers is that healthy options continue to increase.

Dobbins: “Beef is leaner today than ever before, making it easier for Americans to include lean beef in a variety of healthy diet patterns. More than 65 percent of beef cuts available at the grocery store are considered ‘lean’ based on USDA standards. In addition, 17 of the top 25 most popular beef cuts sold are ‘lean.’”

Kirchherr: “One of my favorite tips for efficient, informed shopping is to look for the word ‘loin’ or ‘round’ in the name to choose a leaner cut of meat. Pork tenderloin, for example, is an easy to cook, flavorful choice to make.”

6. With a little planning, meat dishes can be easy and economical to prepare.

Does cooking traditional meat seem overwhelming? It’s easier than you might think. Our experts share some advice for making your favorite meats at home, even on the busiest of days.

Kirchherr: “In terms of shopping, planning ahead can make future meals easier and more efficient. If you are buying a roast, chicken or turkey, buy one that’s bigger than you need so you have extras to freeze. You can make soup from the bones, and the possibilities for fast meals and snacks later are nearly endless.

“Sandwiches, casseroles, skillet meals – so many great ways to use that ready-to-eat, delicious meat or poultry that you have already prepared. You can make it easier by freezing amounts that are pre-portioned for recipes. Buying value packs is another great shopping tip, even for smaller households. Take a moment to repackage these into meal-sized bundles and pop them in the freezer. It’s a great way to save money and have built-in portion control, too.”

7. Producing meat can be sustainable for the environment.

Concern about greenhouse gases has prompted interest in plant-based proteins. Learning more about modern farming can help you make a more informed decision.

Dobbins: “While all types of agriculture, not just animal agriculture, have an impact on the environment, it’s much lower than is often portrayed by celebrities and other groups. According to 2018 EPA data, beef cattle directly account for 2 percent of greenhouse gas emissions, and all of agriculture (crop and animal) accounts for 10 percent of greenhouse gas emissions compared to much higher emissions from transportation (28 percent), electricity (27 percent) and other sources.”

Learn more here.

8. Variety in your diet is important for several reasons.

A balanced diet includes animal protein, as well as fruits, vegetables, grains and dairy.

Kirchherr: “Consider meals from a visual and taste perspective. Menus that include a variety of food groups during the day are interesting to look at and provide the chance to include different textures and temperatures, too, which can make meals more fun. The nutrition bonus? Different foods often help each other out in terms of nutrition absorption. Vitamin C helps with iron absorption, and fat helps with fat-soluble vitamins. From a digestion and availability perspective, there is a great amount of work that happens in our digestive tracts. From a meal planning and taste perspective, all we need to remember to get this done is to eat and enjoy a variety of foods.

“No matter your budget or personal taste preferences, planning meals that include variety will help deliver the nutrients we need and the different flavors we crave.”

9. You don’t have to feel guilty about enjoying meat.

Dobbins: “You can continue to include and enjoy lean beef as part of a diet that’s healthy for you and healthy for the planet.”

Meat adds important nutrients as well as variety to the diet. Pork, beef, chicken and turkey all provide lean choices that can be prepared in different ways to provide nutrient-rich protein filled with flavor that pairs well with all the other food groups.

The post Nine Things to Know About Eating Meat appeared first on Best Food Facts.

This fourth post in our series examines the methods used to raise and feed cattle for beef. Most beef cattle live in grass pastures most of their lives. After calves are weaned from their mothers, they may either be “grass fed” or “grain fed” and sometimes a combination of these two methods.

Tradeoff

Dr. Tara Felix, beef specialist with Penn State Extension, explains the difference between the two methods in an online video, which looks at the benefits and tradeoffs from a farmer perspective.

Grass-fed beef comes from cattle raised primarily on grass, pasture or hay. Some grass-fed beef programs include non-grain products, such as soyhull pellets and others. Grain-fed beef comes from cattle who are fed a diet of high-energy grains, which includes corn, soy meal and other ingredients. Grain-fed beef may also be called corn-fed.

Grass-fed versus Grain-fed Beef: What’s the Difference?

Learn more about What Do Cows Eat?

Questions around the sustainability of beef have recently been raised, as studies have examined the greenhouse gas emissions linked to livestock and beef production. An article by Tamar Haspel in the Washington Post explained some of the key considerations and noted there are many connected factors, including methane emissions, manure management, specific feeding and cropping practices, and more. “Some grass-fed cattle are better for the planet than some grain-fed, and vice versa,” Haspel states.

“No matter what strategy you choose, there are always trade-offs,” Dr. Rattan Lal, director of the Carbon Management and Sequestration Center at Ohio State University, stated in the article.

We reached out to Dr. Jason Rowntree, associate professor in animal science at Michigan State University, who is conducting research to better understand sustainable ways to raise cattle. Dr. Rowntree became interested in the topic while he was researching beef cattle at Louisiana State University. He and his family lived in Baton Rouge when Hurricanes Katrina and Rita caused extensive damage to the area and many farms.

“I began thinking about the resiliency of our food system. We do have a solid food system, but I wanted to find out how to make our food system better and more resilient,” he said. “For any system to be sustainable long-term, it’s got to be something we can sustain environmentally, it has to be profitable, and it’s got to be a system that can be supported socially.”

Some conversations about beef production sustainability involve greenhouse gas emissions linked to livestock and beef production.

“There’s always balance to this discussion,” Dr. Rowntree said. “We understand that science is revealing the fact that we have made some mistakes in how we grow food. We’ve been addressing things strictly from volume perspective. We are learning about actions that have a better impact on the environment and contribute to food security.”

About 80 percent of beef in the United States is grain-fed. Because the animals receive a high-energy diet, they reach their final weight faster, which reduces the amount of land and water required.

“If we want more land for wildlife and recreation, it means we have less land to grow food on. If we have less land to grow food on, we then focus on how to be more intense and efficient, which can have deleterious effects to the environment. A balance is needed,” Dr. Rowntree said.

His current research is looking at ways to improve grass-fed beef operations. On the research farm, Dr. Rowntree and his colleagues study various practices, such as working to add carbon to the soil, increasing biodiversity and selecting cattle with genetics best suited for grass feeding. The results have been promising.

“As our land has gotten better, we can run more cows on less land and with fewer inputs. Our research has actually shown we can produce beef with a net carbon sink to the environment,” Dr. Rowntree said.

But, he noted that there are tradeoffs. “Grass-fed does require more land to produce the same amount of food. You can’t have your cake and eat it too.”

He is hopeful that the research will find ways to reduce costs for beef farmers, which can support affordable beef for consumers, help farmers be profitable and improve the long-term sustainability of farming.

“Ranchers are people. Farming families are people. Farmers have to feed their family day in and day out,” he said of his work to improve farmers’ livelihoods.

Both grain-fed and grass-fed systems can be sustainable, Dr. Rowntree believes. He said there are many misunderstandings about beef production. For instance, not all grain that is raised goes into animal feed, because much of it is used for other purposes. Research has shown that cows do not produce as much methane gas as was once believed.

“Cows are ruminants, which means they can upcycle nutrients from plants that we can’t. They eat grass from untillable ground, so grazing cows are not taking away from land to grow crops,” he said.

Beef cattle are either grass-fed or grain-fed. Grass-fed beef takes more time and requires more land to produce the same amount of food, while grain-fed beef concentrates animals in smaller areas and requires land and water to grow crops. Both methods of raising beef can be sustainable from the perspective of the environment, animal well-being and farmer livelihood.

Learn more about Optimizing Sustainability.

The post Sustainability: Can Eating Beef Be Sustainable? appeared first on Best Food Facts.

Can animals catch COVID-19 from the farmers?

Farmers care about the health and safety of their animals beyond all else. Modern cattle, pig and chicken barns embrace stringent hygiene practices to keep their animals healthy. Farmers also work directly with veterinarians to continuously monitor herd health and implement preventative measures to fight the potential for disease. While animals can get sick with illnesses specific to their species, COVID-19 has not been shown to impact pigs, chickens or cows. But more importantly, farmers have had robust health and safety measures in place to protect their animals for years, including stringent practices, like restricting visitors to farms, showering in and out of barns and other measures to ensure the safety of their herds and flocks.

Is my meat safe? I hear workers in the plants have been sick. Can the workers at a processing plant transfer the virus to my pork, beef or chicken?

According to multiple health and safety organizations worldwide, including the Centers for Disease Control and Prevention, the United States Department of Agriculture, and the European Food Safety Authority, there is currently no evidence that COVID-19 has spread through food or food packaging, however, it is always important to follow the four key steps of food safety: clean, separate, cook, and chill. Processing plants have stringent cleanliness and food safety rules as well as well-defined procedures to keep their employees and you safe. Some of those safety measures include installing barriers between workers, requiring face masks and gloves, among other things. USDA inspectors work tirelessly every day, at every plant, to monitor procedures and test for safety.

Ensuring that workers are healthy and safe, to protect them as well as ensure safe meat and poultry products, is the reason some plants have temporarily closed. These closings have enabled processing plants to implement deep cleaning and retrofit lines. Some facilities are bringing healthcare workers on site to monitor employee wellness and keep a sharp eye out for potential COVID-19 symptoms.

Can I catch COVID-19 from my beef, pork or chicken?

We all want to make sure our food is safe for ourselves and our families. A combination of food quality controls in meat and poultry production, as well as consumer best handling practices, help ensure that happens. Each meat processing facility follows stringent health and safety protocols that have been heightened during the pandemic. In addition, USDA inspectors work in every processing plant to monitor and confirm required safety protocols are followed.

The USDA is unaware of any incidences of COVID-19 transmission through food or food packaging. Having said that, best practices call for washing of hands before and after handling raw meat. This is the same as before COVID-19.

There is other good news related to meat and poultry safety. As a consumer, through proper cooking and safe handling practices, you have the ability to help ensure the safety of the foods you eat. COVID-19 does not like heat. Cooking meat to recommended cooking temperatures and following safe handling practices like handwashing will help keep you and your family safe.
Why are the meat cases sometimes empty at the grocery store? 

It can be so frustrating to arrive at the grocery store only to find that the things you need are out of stock. Since COVID-19 hit, that has been the case with many items, including meat. Livestock and poultry farmers have full barns of healthy cattle, chickens and hogs to feed a hungry world, but the current challenge centers around two things. The first is worker safety against the illness and the second is the supply chain and distribution structure, which could never have anticipated the sudden changes brought on by a global pandemic.

Worker and food safety sit top of mind for America’s processing facilities. In these plants, employees normally work in close proximity to one another, making social distancing a challenge. With the objective of keeping people safe, plants have shut down to conduct deep cleaning as well as make changes and adjustments that protect the people who work hard every day to feed our families. Actions taken include increased sanitation measures, protective equipment, social distancing measures, health checks and physical changes to the plants such as installing barriers between workers.

The U.S. supply chain remains the most efficient in the world. Under normal circumstances, it runs very smoothly, delivering safe, affordable and wholesome meat products through a highly efficient supply chain. Approximately 5.5 million people in beef, pork and poultry production feed 326 million Americans as well as vast populations around the globe. Everything they produce funnels into 835 livestock processing plants for beef and pork and 3,000 poultry processing plants. These facilities harvest and process the animals into meat products like hamburger, bacon and chicken breasts. Even though our farmers are producing lots of beef, pork and chicken, the plant closures have created a bottleneck that impacts what’s available for consumers at the grocery store.

Additionally, where people dine has shifted dramatically since the advent of COVID-19.  According to USDA, prior to COVID-19, 33 percent of daily calorie consumption was consumed away from home. This means consumers were eating at restaurants, schools, shopping malls, movie theaters and more. Suddenly, people stopped going to these places and began eating at home. The cuts of meat, packaging quantities and logistics for grocery stores are vastly different from those for schools or restaurants. It’s difficult to shift the entire system so quickly. But rest assured, the food system is resilient and will catch up.

Why do some stores have meat when other stores don’t?

Grocery stores are adjusting to significantly increased demand all while their storage capabilities and distribution systems are trying to catch up. In some cases, the daily need for meat at a grocery store can be five times its normal demand. Meanwhile, their distribution and storage capabilities were created to satisfy a different type of demand. Each grocery store or big box chain has its own network of suppliers and its own distribution chain. They are all working hard to keep shelves stocked and customers satisfied while planning for the changes consumers will need moving forward.

Should I stock up? How long will we have shortages?

The U.S. meat and poultry supply is the most robust in the world and U.S. cold storage facilities are full. It’s natural for people to want to stock up to ensure that their families have enough tasty, high-quality protein to enjoy during uncertain times. But the ability of farmers to produce remains strong. The industry is ironing out the challenges from the supply chain and experts such as USDA recommend purchasing normal quantities, which will enable everyone to continue to enjoy the goodness of meat.

Shouldn’t we stop shipping beef, pork and chicken overseas since we need that meat here in the U.S.?

It’s natural to want to make sure our folks in the U.S. are fed first. While it may seem like we have shortages here in the U.S., most of the absence of some meat products on grocery store shelves is related to temporary processing bottlenecks or distribution challenges because of changes to consumer eating patterns. Many of the beef, pork and chicken products we ship overseas are products consumers in the U.S. are not interested in eating. For example, tongue, tripe (beef stomach), and chicken paws (chicken feet and claws) are relished favorites in other areas of the world, but not as commonly consumed in the U.S. So, exporting meat and poultry products helps ensure no parts of the animal go to waste.

Can’t all the meat just be frozen and stored?

Cold storage facilities around the country do store meat and poultry for shipping later to grocery stores, restaurants, schools and other buyers. The system is designed to move meat and poultry into cold storage, then out quickly to satisfy demand. The COVID-19 pandemic has disrupted that flow by reducing meat processing plant capacity as processors strive to protect worker safety, and by sharply shifting demand to grocery stores, from restaurants, schools and other outlets. This disruption has overwhelmed capacity in our cold storage facilities, which are now full.

Why is this (mass euthanasia) happening?

The COVID-19 pandemic is impacting everyone, everywhere throughout our country and the world. Our food system is no different. Farmers and others throughout our food system have been working diligently to protect worker health while looking for creative ways to accomplish the essential tasks that need to be done on farms and in processing plants. Meat and poultry processing facilities have limited their capacity to match the number of available employees who can safely work in each area. In some cases, processors completely closed for the health of their people. These changes had significant impact on all the farmers and ranchers who raise livestock.

Unlike some food, pigs or poultry cannot be placed in storage and processed when plants are open again. The closure of plants has created significant stress in the market and on farms where now some gut-wrenching decisions, like the euthanasia of animals, will be made. This is a devastating decision of last resort for farmers who have looked for a variety of innovative ways to maintain animal health and welfare amidst significant food system disruption. At some point though, emergency depopulation becomes necessary to prevent overcrowding and ensure humane treatment.

How can you claim this is the humane/best/only option when (hundreds or thousands) of animals are being killed?

These difficult decisions are being made by livestock farmers who have dedicated their lives to caring for and raising animals. Some are now faced with making an unthinkable decision. COVID-19 has impacted every person everywhere. The fact that hundreds of processing plant workers have been impacted means these essential individuals are unable to come to work as they focus on regaining their health.

With processing capacity dramatically reduced, farmers are running out of space to keep the animals on the farm without risking overcrowding that negatively impacts animal welfare. When that happens, the most humane course of action is euthanasia. When on-farm euthanasia is the only remaining option, farmers are following guidelines established by veterinarians to assure animals are euthanized humanely.

Throughout this pandemic, essential workers throughout the food system have and will remain committed to providing a safe, healthy food supply while focusing on human and animal health.

Isn’t there some way these animals can be used to feed the hungry? 

Many of us have a passion for hunger relief, and farmers would like nothing more than to have the milk, meat, poultry and eggs they produce feed all those in need. In fact, since the Coronavirus crisis, pork producers and processors have donated more than 14 million pounds, or 56 million servings of pork, $4 million in cash as well as personal protective equipment (PPE) to those in need.

Those in agriculture have been long-time partners with food banks and organizations focused on alleviating hunger and providing donations to serve neighbors in need. Because of increased social distancing measures in processing plants, as well as complications with essential workers becoming infected by the Coronavirus, there is simply not enough capacity in plants to process all the animals that farmers have raised.

Why don’t the farmers just give the animals away? 

There is simply not enough processing capacity due to partial plant closures or shutdowns from COVID-19 to process all the animals to give away. The quantity of animals is far beyond what could be given away to individuals. This is absolutely devastating for farmers. Furthermore, most local processing facilities are scheduled for months in advance to process individual orders. People working throughout the industry are dedicated to delivering a consistent supply of food to people around world.

When will things go back to “normal?”

We’re all looking for some normalcy and predictability in this time of unprecedented change. It’s safe to say that we’re adapting through things like grocery delivery, touchless foodservice and prepackaged fresh fruits and vegetables. The good news is, when it comes to our meat supply, farmers and the industry are committed to providing safe, healthy food choices. The supply chain for beef, pork and chicken will adjust. Production will normalize to changing consumer demands, and tasty, high-quality meat and poultry products will be abundantly available for your enjoyment.

References:

COVID-19: Food Industry and Food Safety. Iowa State University Extension and Outreach, Apr. 2020, www.extension.iastate.edu/disasterrecovery/covid-19-food-industry-and-food-safety

How COVID-19 Spreads. Centers for Disease Control, 13 Apr. 2020. www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/how-covid-spreads.html?CDC_AA_refVal=https://www.cdc.gov/coronavirus/2019-ncov/prepare/transmission.html.

COVID-19 Frequently Asked Questions. United States Department of Agriculture, Apr. 2020, www.usda.gov/coronavirus

4 Steps to Food Safety How Do You Prevent Food Poisoning?” FoodSafety.gov, 12 Apr. 2019, www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety

Spreading Coronavirus: ‘There Have Been No Reports of Transmission through Food.’ Food Navigator, 12 Mar. 2020, www.foodnavigator.com/Article/2020/03/12/Spreading-coronavirus-There-have-been-no-reports-of-transmission-through-food

The post COVID-19 and the Food Supply: Your Questions Answered appeared first on Best Food Facts.

The Center for Food Integrity has taken a closer look at all the steps that are involved in the food supply chain for meat and poultry. Animal protein remains one of the most important ingredients in our diet. Meat and poultry production is also the largest segment of U.S. agriculture. The U.S. meat and poultry industry processes, packages and delivers a variety of meats every day to nearly 40,000 grocery stores and 650,000 foodservice facilities.

Whether it’s a hot dog at a ballgame, burgers or chicken on the grill, or bacon on ….. well, everything, meat often plays a starring role in our meals.

How much meat do Americans eat each year?

• Chicken – 42 billion pounds
• Beef – 26 billion pounds
• Pork – 25 billion pounds

Check out the infographic to follow the journey of how this meat gets your plate.

1. On the Farm

Meat begins on farms where farmers, their families, employees and a team of experts like veterinarians, agronomists and nutritionists work together to produce crops to feed and raise healthy animals. The U.S. is home to 2 million farms of all kinds providing the food we enjoy each day.

• About 25,500 family farmers produce approximately 9 billion chickens each year.
• Nationwide, about 60,000 farmers annually raise and market more than 115 million pigs.
• Beef cattle are raised in all 50 states. In total, the U.S. has about 728-thousand farms and ranches raising 32 million head of cattle and calves.

2. Transportation: Transportation, usually by truck, represents a critical link in the food chain. Livestock and poultry are delivered from farms to packing plants for processing into meat.

3. Processing and Safety: There are thousands of federally inspected livestock and poultry plants in the U.S. including 835 federally inspected livestock plants for beef and pork and nearly 3,000 federally inspected poultry plants.

USDA’s Food Safety and Inspection Service (FSIS) ensures that meat, poultry and processed eggs are wholesome, safe and properly labeled. Through prevention-based policies and practices, USDA addresses the foodborne challenges of the 21st century using science to continuously improve safety standards.

Major beef plants working two shifts can process 2,000 to 6,000 cattle per day. The average weight of a market steer is 1,250 pounds. Pork plants are usually located in close proximity to where pigs are raised. The market weight of an average pig is 280 pounds. A single pork plant, if running two shifts, may process 20,000 pigs per day.

4. Cooking, Cutting and Seasoning: Beyond the plants that process animals into meat, more than 3,700 meat companies specialize in preparing a variety of meat products. This includes making sausages and chicken nuggets; packaging meat for restaurants or fine dining; custom cuts for retail grocery stores; or preparing items for schools, hospitals and other businesses.

5. Cold Storage: Think of this like a large freezer. These locations can safely store meat products frozen until they are needed in the supply chain. Cold storage facilities are critical to food safety and food security.  Meat and poultry products, like fruits and vegetables, are highly perishable and temperature sensitive. In any given month, cold storage facilities in the U.S. house 500 million pounds of beef, 625 million pounds of pork and 900 million pounds of chicken.

Getting to Your Plate

6. Exports: People around the world enjoy U.S. beef, pork and poultry. Millions of metric tons of meat are exported every year including 1.26 MT of beef, 2.45 MT of pork, and 3.7 MT of chicken.

7. Service Institutions:  We usually think of eating at home or away at restaurants or our favorite take-out place. Many other places such as hospitals, schools, colleges, nursing facilities, military bases and event centers also prepare and serve food.

8. Restaurants: The U.S. has more than 650,000 foodservice facilities. These include all forms of away-from-home eating occasions such as quick-service restaurants, cafes, fine dining, take-out and catering/delivery services.

9. Grocery Stores: Meat is on most grocery shopping lists, whether shopping online or one of the 40,000 grocery stores in the U.S. Beef, pork and chicken can be found in the fresh meat case, the frozen food aisle, the deli case, and in other food products such as soups and frozen entrees.

To learn more, check out COVID-19 and the Food Supply: Your Questions Answered.

It’s a complex process that produces, processes, transports and market protein. About 5.4 million people involved in the meat sector feed 326 Million Americans, as well as others around the world, with beef, pork and poultry.

The post Pork, Beef, Chicken: Journey To Your Plate appeared first on Best Food Facts.

As the world looks for solutions to address climate change, cows have been identified as a source of greenhouse gasses. A report prepared by the EAT-Lancet Commission proposed changes in diet to benefit the climate. The recommendations include eating less red meat and more vegetables. Cattle also received attention in the proposed Green New Deal, which included a description of “farting cows.”

Just how bad are cows? We asked Dr. Jude Capper, a recognized expert in livestock sustainability based in the United Kingdom, to provide some insight.

She told us it is important to keep in mind that all foods have an environmental impact, whether you choose an omnivorous, vegetarian or vegan diet.

“Although all foods vary in greenhouse gas emissions, it’s also important to look at the bigger picture – we need to account for the nutritional value of foods as well as the greenhouse gas emissions,” Dr. Capper said. “For example, lettuce may have a lower carbon footprint per pound than beef, but beef provides far more nutrients per unit of mass. Furthermore, we need to look at the bigger environmental picture – biodiversity, water use, land use and many other factors need to be considered, not just greenhouse gases.”

Agriculture accounts for about 9 percent of all U.S. greenhouse gas emissions, according to the Environmental Protection Agency. The primary source of greenhouse gas is from burning fossil fuels for electricity, heat, and transportation. A government study released in March 2019 found that beef cattle production accounts for 3.5 percent of all U.S.  greenhouse gases.

Cows produce about 20 percent of the methane gas generated per year, according to Penn State University. This occurs because cattle have four stomachs; the largest is the rumen, which can hold 40 to 60 gallons of material and has millions of microbes. The microbes digest grass and hay that cows eat to convert it to energy. This process creates methane gas, which the animal belches and releases into the atmosphere.  

 Does this mean that eating beef and milk that comes from cows is bad for the planet? Dr. Capper said there are several factors to consider.

“We are all lucky to have a huge number of food choices available to us and should make informed choices based on science rather than supposition,” she said. “It’s important that we consider both environmental impact and nutritional value. Ironically, the foods with the lowest greenhouse gas emissions are often syrups and sugars, which are less desirable food choices, health-wise.”

Farmers and ranchers are looking at ways they can reduce the environmental footprint of producing food.

“Farmers and ranchers worldwide have made incredible gains in improving productivity over the years, both in terms of livestock growth and crop production. This allows them to produce more food to feed the growing population, using fewer resources, which is one of the major definitions of sustainability,” Dr. Capper said.

Research has found that changing the foods that cattle eat, such as feeding them seaweed, can reduce the amount of methane gas produced.

If you want to choose beef that is raised in the most sustainable manner, Dr. Capper shared some things to look for.

“Personally, I choose beef that has been raised in efficient systems that take measures to protect the environment, implement responsible use of medicines and have high animal welfare standards. In most cases that means feedlot beef, though it’s worth remembering that all beef systems vary and that there are examples of sustainability excellence across all types of operation. It’s often worth finding a local supplier if you’re able to, though the various assurance schemes also give a good measure of food production information,” she said.

All food that is grown has an impact on the environment. Cows produce methane, which is a greenhouse gas. When weighing food choices and the environmental impact, consider more than greenhouse gases, such as nutrition, biodiversity, land use and other factors.

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We reached out to two experts from Pennsylvania State University to understand why livestock producers use hormones.  Dr. Troy Ott is a reproductive biologist and professor of reproductive physiology, and Dr. Tara Felix is a beef extension specialist.

Should I be worried about added hormones in my meat or milk?

Dr. Ott and Dr. Felix: “No. The amounts of added hormones used, and the approval process required by the FDA, ensure that there is no risk for human consumption. We both serve meat and milk from hormone-treated animals in our homes because we know that it is safe and that it results in more efficient production – helping the farmer and the environment.”

What species of animals can be given hormones?

Dr. Ott and Dr. Felix: “Among the major livestock species, no added hormones are given to poultry or pork in the United States. There are several hormones that can be used for cattle and sheep. Many of the hormones administered to cattle and sheep are used to regulate their reproductive cycles. These techniques are like those conducted on humans (think birth control and in vitro fertilization). For beef cattle, hormones can also be used to improve growth efficiency.”

In Canada, beef cattle are the only species that are given added hormones.

How are these hormones administered to animals?

Dr. Ott and Dr. Felix: “Hormones can be given through the feed, by direct injection, or by slow release implant placed under the skin of the ear.”

Why are animals given hormones?

Dr. Ott and Dr. Felix: “Consumers should know that hormones are used to make livestock production more efficient. If an added hormone can increase milk production per cow by 15% or growth by 10%, then we can make the same amount of product with fewer animals using fewer resources (land, water, feed) and have less impact on the environment. This last point is critical – with the population of the planet expected to increase by 2 billion people (the equivalent of two more Chinas in population) by 2050, agriculture needs to become more efficient. Estimates are that we will need 50 to 70% more food, and that food will need to be produced while reducing the impact of agriculture on the environment, i.e. using less land, feed and water.”

How is hormone use regulated?

Dr. Ott and Dr. Felix: “The use of hormones in livestock is regulated by the United States Department of Agriculture and the Food and Drug Administration. These agencies evaluate the safety and effectiveness of added hormones for the animals and for the humans who consume their products. This is an extensive and costly process that is conducted by animal scientists, veterinarians, and physicians.  For hormones to get approved by the FDA, they must meet all the criteria necessary to be deemed “safe” by the FDA. Those criteria are the absence of:

• residue in edible tissues
• chronic physiologic effects
• acute toxic effects
• mutagenic potential
• carcinogenic potential

“In short, hormones go through rigorous testing to ensure that they are safe for use and do not bring harm to humans or animals. This is an added safety mechanism even though most of the hormones used are used at such low amounts that they would not present a safety risk for humans.”

We hear from parents who are concerned about the impact of hormones in food regarding their children.  What advice would you give them?

Dr. Ott and Dr. Felix: “We encourage parents who are worried to seek out the facts on this topic and we have included a few good sites to start the learning process. Be wary of people or web pages trying to scare you about the food supply. Typically, these people and web sites are also trying to sell you something. Beware of anything that follows the word ‘detox’ as this is one of the most frequent scams people encounter on the web. More than 99% of the toxins your body ingests are natural toxins found in plants. If you follow the USDA My Plate recommendations, the only detox you will ever need will be handled by your liver.

“It is important to remember that we have the safest, most abundant and affordable food supply in history. Many dedicated scientists and farmers are working hard to continue these achievements and meet the challenge of feeding a growing global population sustainably. This can only happen if consumers are able to learn the facts about modern food production.  Remember, facts – not fear.”

Most of the toxins you eat are natural toxins in plants.
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Resources for more information:

• FSIS USDA Beef from Farm to Table
• National Chicken Council- Chickopedia: What Consumers Need to Know

Some animals are given hormones to produce food more efficiently, using less land, feed and water. The use of added hormones is carefully regulated by government agencies and the food supply is monitored to ensure compliance with these regulations. The amount of hormones used and the approval and monitoring process ensure that all animal products are safe for children and adults to eat.

The post Why Are Animals Given Hormones? Part 3 appeared first on Best Food Facts.

We wanted to dig a little deeper to find out how hormones work and why some hormones in food could affect humans while others could not. We have developed a three-part series about hormones naturally found in plants and animals and those used as supplements in animal production and whether or not there are any health concerns.

We reached out to Dr. Troy Ott, a professor of reproductive physiology, and Dr. Tara Felix, a beef extension specialist, both at Pennsylvania State University, to explain the basics of hormones.

What is a hormone?

Dr. Ott and Dr. Felix: “Hormones are small chemicals that are produced by and circulate throughout the bodies of all living things.”

What is a hormone’s function in the body?

Dr. Ott and Dr. Felix: “Hormones give instructions to cells and tissues on how to adjust what they are doing to help grow, reproduce and thrive. You may remember your first recognition of the effects of hormones when you went through puberty-that was a blast, wasn’t it! Without hormones, life as we know it could not exist.”

How do hormones work?

Dr. Ott and Dr. Felix: “Specific hormones have specific jobs. For example, when a female has a baby the hormone prolactin is produced that circulates through her blood to the mammary gland and instructs the cells to produce milk. That hormone does not cause other cells in the body to produce milk, just the mammary gland. This specificity is what is so great about hormones. Hormones deliver instructions to specific tissues by binding to receptors which acts like a lock (receptor) and key (hormone) mechanism. Just like your key will not open someone else’s lock, most hormones will only work in the animal that produced them and in the specific tissues that have the receptor. For example, the growth hormone protein produced by cattle (a key) will not fit in the growth hormone receptor (the lock) in humans- so it would have no effect.”

If hormones are in all living things, what happens to the hormones in my food once I eat it?

Dr. Ott and Dr. Felix: “Many hormones are rapidly digested when consumed (because they are just proteins), so even if they could open your locks, they are digested in your gut. Some hormones (mainly steroid hormones) are similar enough between species that at the right concentrations, they could affect our locks. Steroid hormones are not proteins and could get across your gut and enter your body. All animal food products, and plant products for that matter, contain small amounts of natural steroid hormones, but the amounts are very low and not a concern. In some cases, natural or synthetic steroid hormones are supplemented to improve growth efficiency. However, even in cases when animals are supplemented with these steroid hormones the concentrations are far below levels that could have an effect on the consumer. In fact, the levels of these hormones in the food produced from these animals are still hundreds of times less than what you might get from eating say broccoli or cabbage. Because, remember, life requires hormones. All living things, plants and animals, contain hormones. So, if someone tries to sell you ‘hormone-free’ animal products, you know they are not being honest.”

What is the difference between “added” and “natural” hormones?

Dr. Ott and Dr. Felix: “’Natural’ hormones are typically thought of as hormones that are produced by the animal and circulate in the animal’s body. Added hormones are just that, they are added to the animal to help improve some aspect of production. For example, growth hormone can be ‘added’ or given to cows to make them produce milk more efficiently. The added growth hormone is essentially identical to the natural hormone. So, from the cow’s perspective, the response is the same and milk production increases. As an analogy, many people consume the chemical caffeine in various natural or manufactured beverages to improve their mental acuity. Caffeine acts as a hormone in your body and makes you more alert. Now, added hormones can be similar or identical to natural hormones. This means it has the identical structure and activity of the natural hormone. An example of this would be prostaglandin F, a natural hormone that regulates an animal’s reproductive cycle. It can be added to allow farmers to better regulate when their animals get pregnant.”

How does our body react to these “added” or “natural” hormones?

Dr. Ott and Dr. Felix: “Thankfully, our digestive system is designed to encounter many chemicals in the environment and our liver intercepts and degrades or expels natural, synthetic or added hormones from animal (or plant) products. Everything in the natural world is made from chemicals and some natural chemicals can be more toxic than synthetic chemicals. Botulinum toxin is natural and one of the most toxic substances known, however, medical doctors use small amounts to treat migraines and remove wrinkles in your face.”

I have seen food products labeled “hormone-free.” Are these labels accurate?

Dr. Ott and Dr. Felix: “Remember, all animal products contain low levels of natural hormones – again, there are no hormone-free animal products. For example, the same size steak would contain nearly 3 times more estrogenic activity if it came from a female animal compared to a male animal…just because the animal was female!

“Also remember that all things that were once living contain hormones, so you consume hormones when you eat plant products, as well. For perspective, if you set the amount of estrogenic activity in a 3 oz steak equal to one M&M candy, then 3 oz of tofu (made from soy plants) would contain a tractor-trailer full of M&M – that’s 19 million times more. Big difference! But fear not, eat your tofu because your liver is there to deal with any substances that enter your body from the food you eat.”

Hormones are life-regulating chemicals found in all plants and animals. Each hormone has a very specific function that only works for its intended purpose. Natural and added hormones perform similarly. Protein hormones in food are easily digested and inactivated by humans. Steroid hormones can cross the gut into your body but are in such low concentrations that they do not affect you. Some of the highest concentrations of steroid hormones are in plants such as soy and cabbage and are many thousand times greater than the hormone concentrations in animal products.

Part 2 – What’s the Difference Between Plant and Animal Hormones?

Part 3- Why Are Animals Given Hormones?

The post Are There Hormones in My Food? Part 1 appeared first on Best Food Facts.

We turned to Dr. Ty Lawrence, who has a doctorate in meat science and is a professor of animal science at West Texas A&M University, to get to the meat of the matter.

Aging of meat can sound strange, but it is a fairly simple process that occurs naturally in meat once it is processed. Aging of meat helps to make meat more tender which makes the consumer’s eating experience more enjoyable. “Aging meat is the process of allowing time to pass so that enzymes (specifically µ-calpain) can break down ultrastructural proteins, thus reducing the resistance to biting and chewing,” Dr. Lawrence said.

Aging is not a process used exclusively in one species since, “any muscle food that is uncooked and unfrozen is ‘aging’.” You can stop the aging process through cooking or freezing. “Once a product is cooked, those enzymes are denatured and are no longer functional,” he said. “The enzymes are not active while they are frozen – however, they do become active once the meat product is thawed.”

So what is the difference between dry-aging and wet-aging?

“Wet aging defines meat that was aged inside a vacuum package – the moisture is retained within the packaging,” Dr. Lawrence explains. “In contrast, dry-aged beef was aged outside a package and the cut (i.e. ribeye roll) lost moisture to the environment.”

The main difference in the two methods is a noticeable difference in flavor. “During the dry aging process, the fats oxidize and subtlety change in flavor. The lost moisture also causes a concentration of flavor, thus dry-aged meats most commonly have a more intense flavor profile,” he said.

Which process is more common? Dr. Lawrence says the beef you find on your grocery store shelf is most likely wet-aged.

“The majority of beef is wet-aged because it allows moisture to be retained. The moisture loss of dry-aged beef increases product costs and is typically reserved for high-end steaks,” he explained.

You can tell whether meat is dry-aged or wet-aged based on the price difference. “Dry-aged meat is almost always marketed as such and demands a higher price because the lost water weight must be compensated for in greater price,” Dr. Lawrence said.

Finally, curious about food safety, we wondered whether aging meat was safe.

“Yes, aging meat is a safe practice to ensure optimum eating experience.”

Aging is a natural process all meats go through to enhance the tenderness and flavor of the product. Dry-aging produces a more flavorful product but wet-aging is more commonly used because of the retained moisture and lower cost.

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