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Topic: Figure with Meat

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	How Meat-centred Eating Patterns Affect Food Security and the Environment: International Development Research Centre
		Actual consumption figures would be somewhat less because of losses due to the trimming of undesirable parts and wastage during final processing.
		The meat industry makes an effort to use some of the by-products, but because of the huge numbers of animals slaughtered, this can be a challenge.
		Figure I. The average area of land devoted to agriculture in North America is 1.4 ha (3.5 acres) per capita (adjusted for the exporting of grain).
	www.idrc.ca /en/ev-30610-201-1-DO_TOPIC.html?src=QHA255 (1954 words)

	MEAT BASICS
		Meat grading is an optional practice and is not required by law.
		If the meat was frozen when you bought it or you froze it right after you brought it home, keep the thawed meat in the refrigerator for the number of days listed in the Timetable for Storing Meats.
		Most tender cuts of meat and some less-tender cuts such as top sirloin and some round steaks, can be cooked using either a dry or moist method, depending on their quality and the cooking time and temp.
	www.dvo.com /recipe_pages/betty/MEAT_BASICS.html (2202 words)

	Current Structure of World Meat Trade - ThePoultrySite.com, specialists in Poultry
		For EU poultry meat, the specific tariff (in euros/ton) varies according to cut and other criteria, and the minimum and maximum tariff equivalents are given.
		The importance of dietary changes to meat imports is shown by the case of Japan, the world’s largest importer of beef and pork, both in value and volume.
		Large industrial meat firms are connected to at least some, and perhaps all, of the major meat export flows in figures 9, 11, and 13.
	www.thepoultrysite.com /FeaturedArticle/fatopic.asp?Display=80 (3185 words)

	GAO-05-96, Workplace Safety and Health: Safety in the Meat and Poultry Industry, While Improving, Could Be Further ...
		Meat and poultry workers sustain a range of injuries, including cuts, burns, and repetitive stress injuries, and while, according to BLS, injuries and illnesses in the meat and poultry industry declined from 29.5 injuries and illnesses per 100 full-time workers in 1992 to 14.7 in 2001, the rate was among the highest of any industry.
		Meat and Poultry Workers Are Predominantly Young, Male, and/or Hispanic, and Most Large Plants Are Located in the Midwest and South: Workers in the meat and poultry industry tended to be younger than workers in the manufacturing sector as a whole, and almost all of the workers are employed on a full-time basis.
		Figure 5: Nature of Injuries Sustained by Meat and Poultry Workers and Parts of the Body Affected: [See PDF for image] [End of figure] As shown in figure 6, workers in the meat and poultry industry typically wear several types of safety and other equipment in an effort to protect themselves from injury and illness.
	www.gao.gov /htext/d0596.html (17990 words)

	Vegetarianism as Feminism
		Meat is "the food of men," according to Bourdieu, because they consume more meat (eat a double portion), and because they need more meat (meat gives blood, health and vitality).
		But roasting meat on a fire is not the only way of expressing the myth of the hunter, which as said, expresses male dominance-the actual eating of the meat is also correlated with the myth.
		Even when women wrote about meat, they related to it as yet another dish, and stated in their reviews their impressions of the meat along with their impressions of the other dishes-salads, desserts and so on-as well as the style of the place, the atmosphere and the service.
	www.anonymous.org.il /e-feminism.htm (2890 words)

	Red meat, fish, fibre, and colorectal cancer
		Eating large amounts of red meat, without much in the way of fibre or fish, increases the risk of colorectal cancer.
		There was a strong trend for reduced risk of colorectal cancer with increased fish consumption, with significantly reduced risk for those consuming an average of 40 grams a day or more (Hazard ratio 0.76, 95% CI 0.5 to 0.8).
		There was no significant increased risk of colorectal cancer with high intake of red or processed meat in the presence of high intake or fish (Figure 1) or fibre (Figure 2).
	www.tripdatabase.com /spider.html?itemid=255045 (405 words)

	N. Shilton and S. Colgan
		Separation of soluble proteins extracted from the meat and bone meal using high performance liquid chromatography (HPLC) showed that there was potential for this technique to discriminate between feedstuffs of different origins.
		Meat and bone meal is produced by cooking discarded animal tissues from abattoirs, thereby enabling the melted fat to be collected (as tallow), leaving residual solids which are pulverised to produce MBM.
		However a number of samples failed to give a response, which may indicate that the DNA associated with these samples was severely degraded (by overheating during rendering) and therefore not amenable to this type of analysis.
	www.ucd.ie /agri/html/homepage/research_96_99/research_1998_99/Engineering/Eng2.html (827 words)

	Migration News
		Average real hourly earning in meat packing and meat processing rose from 1960 to about 1980, with the rate being higher in meat packing, then real average hourly earnings in these subindustries started a 15 year decline, where the rate of decline was slower in meat processing than meat packing (see figure 2).
		Meat and poultry processing are subindustries that have received considerable attention in the popular press as sources of this employment, but growth in employment of Hispanic- and Asian-origin persons is of a much broader base than this industry.
		Forces for change included relatively high wage rates in meat packing and a drop in demand for red meat and excess capacity in the meat packing industry at the start of the period and strong price competition from a rapidly growing low-cost broiler growing and processing industry in the late 1960s and 1970s.
	migration.ucdavis.edu /cf/more.php?id=158_0_2_0 (3669 words)

	Maddox Buffalo Meat : Nutrition (Site not responding. Last check: 2007-10-14)
		Buffalo meat is a perfect choice for those individuals who are concerned with their caloric intake and losing weight, in general.
		Buffalo meat has been found to contain those qualities that are more desirable to most of us - food low in cholesterol, chemical free, more protein, fatty acids and iron - and less of those we don’t need in our diets – bad cholesterol, calories and fat.
		One serving of Buffalo meat provides 34% of the daily recommended amounts of protein, 32% of zinc, 33% of iron, 10% of niacin, 20% of phosphorus, 14% of vitamin B6 and 42% of the antioxidant selenium.
	maddoxbuffalomeat.com /Buffalo_Meat_Nutrition_ThreeColumnsBody~1.aspx (994 words)

	2002 SONZAF - Pig meat
		Inspected pig meat production for the 2001/02 season was estimated at 45,200 tonnes carcass weight (cw) with an average carcass weight of 63.7 kilograms (kg).
		Population growth and consumer preferences for white meat are factors contributing to the increase in the domestic demand for pork.
		The weighted average schedule price for pig meat is projected to fall from $3.62/kg, for the year ended September 2002, to $3.40/kg by the September 2006 year.
	www.maf.govt.nz /mafnet/rural-nz/statistics-and-forecasts/sonzaf/2002/sonzaf-02-28.htm (1339 words)

	Universe Today - Artificial Meat Could Be Grown on a Large Scale
		The idea of culturing meat is to create an edible product that tastes like cuts of beef, poultry, pork, lamb or fish and has the nutrients and texture of meat.
		The sheets of meat would be grown and stretched, then removed from the membranes and stacked on top of one another to increase thickness.
		To grow meat on a large scale, cells from several different kinds of tissue, including muscle and fat, would be needed to give the meat the texture to appeal to the human palate.
	www.universetoday.com /am/publish/printer_artificial_meat_grown.html (730 words)

	Nutrient Content and Sensory Characteristics of Bison Meat, NF01-502
		Vitamins present in a serving of bison meat to a lesser extent are riboflavin at 6 percent of the Daily Value, thiamin at 3 percent of the Daily Value, and vitamins A and E at insufficient levels to be of nutritional importance.
		Minerals present in a serving of bison meat to a lesser extent are potassium at 9 percent of the Daily Value, copper at 7 percent of the Daily Value, magnesium at 6 percent of the Daily Value, and calcium and manganese at levels insufficient to be of nutritional importance.
		Bison meat can be cooked much like lean beef, but generally is cooked at a lower temperature or for a longer time than typical cuts of beef.
	ianrpubs.unl.edu /foods/nf502.htm (1752 words)

	Foresight for Food and Drink : Meat Page: 5 (Site not responding. Last check: 2007-10-14)
		Figures 1-3 show meat consumption and expenditure in the UK and the other members of the EU(12) over 10 years.
		Table 4 also shows the growth of the catering market as an outlet for all meats in fresh and processed form while in the home, consumption of processed meat grew and there was a marked decline in the use of fresh meats.
		Market research data collected among women over the decade (summarised in Figures 4 and 5) showed a steady decline in the UK in the perceived 'healthiness' of the red meats (in contrast to poultry and some other foods) and an increase in those claiming to be eating less meat.
	www.foresight.gov.uk /Previous_Rounds/Foresight_1994__1999/fsze000085.html (1167 words)

	Francis Bacon (painter) - Wikipedia, the free encyclopedia
		The influence of the biomorphic figures in Picasso's works is apparent in Bacon's first major painting of his mature period, "Three Studies for Figures at the Base of a Crucifixion" (1944).
		This painting is also representative of some of Bacon's methods and subjects: the triptych, the scream, and the lone figure against a stark backgroud.
		Bacon was obsessed with the portrait, according to his own admission, and made a famous recreation of it in 1954 called Figure with Meat.
	en.wikipedia.org /wiki/Francis_Bacon_(painter) (768 words)

	Argument - Impact of Diet Change
		First, land formerly used to grow grain and especially land for cultivation of roots, tubers, and pulses is increasingly being used for vegetable and tobacco cultivation, orchards, or fish ponds.
		Many environmentalists have criticized the high levels of meat consumption in human diets because meat production is less energy efficient (see Table 1) and more environmentally harmful than the production of grains for direct human consumption.
		Meat production is certainly energy inefficient and environmentally harmful when done in industrial-sized stables with intense use of feed crops such as maize and soybeans.
	www.iiasa.ac.at /Research/LUC/ChinaFood/argu/impact/imp_21.htm (849 words)

	Smart farmers get more milk and meat from fee (Site not responding. Last check: 2007-10-14)
		Figure 7.4.1 shows the production of an average American broiler chicken or cow in weight of feed per weight of milk or poultry.
		The feed to produce broiler meat fell sharply from 1945 to 1970 but has remained about 2.5 units of feed per unit of meat.
		The course of the ratios of milk and broiler meat produced in the United States to feed, as the equivalent of corn.
	www-formal.stanford.edu /jmc/nature/node28.html (285 words)

	Ban on Ruminant Feeds
		Ruminant-derived meat and bone meal in cattle diets is blamed for the outbreak of bovine spongiform encephalopathy (BSE, or "mad cow disease") in Great Britain.
		Meat and bone meal, produced from rendered animals, is a common ingredient of Wisconsin dairy rations because it has been an inexpensive source of protein, calcium and phosphorus, according to Randy Shaver, extension dairy nutritionist at the College of Agricultural and Life Sciences.
		Meat and bone meal was banned from ruminant feed in Britain in July 1988.
	www.cals.wisc.edu /media/news/01_97/Ruminant_feed_ban.html (1037 words)

	LIVING : Grilling & Barbecue : Churrasco -- Brazilian Rotisserie-Cooking : DIY Network
		Meats to be seared and served rare are cooked for a short time on the lower level.
		Meats to be basted and slow-cooked are placed on the upper levels.
		Since the cuts of meat are constantly turning, the juices roll over and are continually coating the outside of the cuts rather than falling into the fire.
	www.diynet.com /diy/lc_grilling_barbecue/article/0,2041,DIY_14007_2272710,00.html (548 words)

	J. G. Lyng, B. M. McKenna and P. Allen
		Tenderness of meat is regarded as one of the most important attributes influencing consumer appreciation of its eating quality.
		At the end of an appropriate "ageing" period the tenderness of meat is largely determined by two muscle components, namely the connective tissue, which governs the so-called "background toughness" and the contractile apparatus, which determines "myofibrillar toughness".
		Figure 1a is an example of a star diagram illustrating sensory analysis results for LTL muscles sonicated with 62 W cm
	www.ucd.ie /agri/html/homepage/research_96_99/research_1998_99/Food/Food4.html (1262 words)

	Choices Article - The Puzzling State of China's Meat Trade
		Figure 2 suggests that imports and exports have been increasing strongly.
		Figure 3 reports the volume and value of China's trade of pig meat.
		These findings suggest that the sharp increase in meat trade from 1998-99 is misleading and likely misinterpreted by some observers as the start of an import boom.
	www.choicesmagazine.org /2003-2/2003-2-03.htm (1686 words)

	It's time to stop killing meat and start growing it. - By William Saletan - Slate Magazine
		The case for eating meat is like the case for other traditions: It's natural, it's necessary, and there's nothing wrong with it.
		Meat has made us smart enough to figure out how we can live without it.
		This "growing meat," idea seems to dovetail really nicely with Douglas Adams' clever solution to the problem -- in "The Restaurant at the End of the Universe," meat loving patrons were introduced to animals that were genetically engineered so that they wanted nothing more than to be eaten.
	www.slate.com /id/2142547 (1738 words)

	National Food Review: World meat consumption and trade patterns
		Meat output in the major producing countries increased 32 percent from 1975 to 1987.
		The largest quantity of meat produced worldwide is still pork, followed by beef.
		Pork output rose 50 percent from 1975, increasing its share of meat produced at the expense of beef.
	www.findarticles.com /p/articles/mi_m3284/is_n1_v12/ai_7689213 (1471 words)

	7218.0.55.001 - Livestock and Meat, Australia - Electronic Publication, Mar 2006
		This was the highest figure recorded since May 2005.
		This was the highest figure recorded in the collection which commenced in July 1979.
		This was the lowest figure recorded since July 2001.
	www.abs.gov.au /AUSSTATS/abs@.nsf/Lookup/7218.0.55.001Main+Features1Mar%202006?OpenDocument (219 words)

	Foreign and Non-Domestic Producers
		Figure 11 shows that most of the goat meat imported into the United States over the last ten years has been imported from Australia with limited amounts from New Zealand.
		Because goat meat imports make up a significant portion of the total goat meat consumed in Minnesota, information about the amount and value of imports is very important.
		Figure 12 shows the number of imports and the value of these imports.
	www.auri.org /research/goatmeat/foreign.htm (223 words)

	Nutrition Labeling Proposed for Raw Meat and Poultry Products
		The 1996 figure was 57.7 percent, and the 1999 figure was 54.8 percent.
		For the major cuts of meat and poultry products, nutrition information could be provided either on the package or at their point-of-purchase because consumers have reasonable expectations as to the nutrient content of these products.
		Single-ingredient, raw ground or chopped meat and poultry products differ from other single-ingredient, raw meat and poultry products because, in these products, certain parameters, such as their fat content, can be controlled precisely to obtain the desired product.
	www.fsis.usda.gov /oa/background/nutrlabel.htm (795 words)

	Survival - FOOD PROCUREMENT - Chapter 8 - Page 15
		To smoke meat, prepare an enclosure around a fire (Figure 8-27).
		Keep the poncho enclosure around the meat to hold the smoke and keep a close watch on the fire.
		To preserve meat by drying, cut it into 6-millimeter strips with the grain.
	www.aircav.com /survival/asch08/asch08p15.html (291 words)

	7218.0.55.001 - Livestock and Meat, Australia - Electronic Publication, Oct 2006
		This was the highest figure recorded since December 2002.
		This was the highest figure recorded since records began in 1979.
		This was the highest figure recorded since October 2002.
	www.abs.gov.au /AUSSTATS/abs@.nsf/allprimarymainfeatures/B9088ABAAAA00177CA25725F00178F66?opendocument (220 words)

	x6627e
		Meat production per head of cattle, except in the Philippines where it is increasing rapidly, does not show any sustained trends (Figure 4).
		Figure 5 shows that the number of goats is increasing rapidly in Bangladesh.
		Sharp increases in meat production per chicken (Figure 10) were observed in the Philippines and Thailand, with a similar situation applying to egg production (Figure 11).
	www.fao.org /DOCREP/003/X6627E/x6627e01.htm (435 words)

	BLABBERMOUTH.NET - Former MEAT PUPPETS Bassist Gets 21 Months In Prison
		MEAT PUPPETS soared to worldwide prominence a decade ago thanks to the 1994 album "Too High to Die" and an appearance on NIRVANA's "MTV Unplugged" episode, according to Rolling Stone.
		I guess assaulting an authority figure with his own equipment is pretty serious, but other musicians have gotten away with crimes that run about 10 laps around this one.
		Meat puppets II and up on the sun are great, often overlooked albums.
	www.roadrunnerrecords.com /BLABBERMOUTH.NET/news.aspx?mode=Article&newsitemID=25387 (814 words)

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