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Topic: Meat


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  Meat
Increased consumer confidence with meat quality and safety, following a reduced incidence of animal disease outbreaks in the past year, should result in a strong recovery in meat demand in developing countries in 2007, while in the more mature meat markets of developed countries, consumption growth is expected to remain modest.
Overall, global meat output is beginning to respond to the renewed demand and is expected to grow by 2.3 percent in 2007.
The global meat market over the 2003-2004 period has been characterized by considerable market instability as vacillating market prices and the rapid proliferation of animal disease outbreaks in late 2003 led to governments adopting policies to protect their livestock sectors.
www.fao.org /es/esc/en/20953/21014/index.html   (372 words)

  
 hats of meat
hats of meat the fashion industry should be obliged to do better in future!
a: we suggest that when not in use, you keep your hat of meat
a: a simple solution is to lightly baste your hats of meat with barbecue
www.designboom.com /trash/bse.html   (388 words)

  
  How to Buy Meat
Meat that has passed Federal inspection for wholesomeness is stamped with a round purple mark, "U.S. INSP'D and P'S'D." The mark is put on carcasses and major cuts, so it might not appear on such cuts as roasts and steaks.
Meat is a source of protein, niacin, vitamins B6 and B12, iron, phosphorus, and zinc.
Meat from older sheep is called yearling mutton or mutton and, if it is graded, these words will be stamped on the meat along with the shield-shaped grade mark.
www.ams.usda.gov /howtobuy/meat.htm   (3058 words)

  
  Meat - MSN Encarta
The meat of cattle is known as beef; calves, as veal; sheep, as mutton; lambs, as lamb; and swine, as pork.
Meat consists of skeletal muscle, with varying amounts of fat and connective tissue, but internal organs are also used.
Meat is a nutritious food, containing quantities of essential amino acids in the form of protein.
encarta.msn.com /encnet/refpages/RefArticle.aspx?refid=761554616   (411 words)

  
 MEAT
Unlike meat, plant foods that are low in fat and high in fiber tend to pass through the intestines rapidly, causing less upset and fewer problems, such as gastroesophageal reflux.
While there is experimental evidence to implicate the meat fats and proteins in meat with disease, the effects of muscle-building hormones and infection-killing antibiotics fed to livestock are harder to pin down.
Instead of planning meals around the meat, let the meat accompany the vegetables or be part of a pasta or grain-based casserole.
www.askdrsears.com /html/4/T043500.asp   (1066 words)

  
 Inspection and Grading - What's the Difference?
Meat is slaughtered and processed in sophisticated, high volume plants and often shipped great distances to reach consumers.
Meat that has been federally inspected and passed for wholesomeness is stamped with a round purple mark.
The dye used to stamp the grade and inspection marks onto a meat carcass is made from a food-grade vegetable dye and is not harmful.
www.fsis.usda.gov /Fact_Sheets/Inspection_&_Grading/index.asp   (1832 words)

  
 FDA/CFSAN Federal Register 62 FR 64107 December 3, 1997
Thus, irradiation of most meat, which is likely to be carried out in an atmosphere of reduced oxygen content and at low temperature or in the frozen state, will tend to result in thiamine losses that are far less than 50 percent.
The conditions under which meat is stored (e.g., temperature, ambient atmosphere, pH) influence the growth patterns of different microorganisms, however, affecting both the types and numbers of different microorganisms that are likely to be found in or on meat at any given time.
In summary, maintaining meat at low storage temperatures is the primary method for controlling the growth of pathogenic microorganisms and, thus, for reducing the risk of disease from pathogenic microorganisms in or on meat.
vm.cfsan.fda.gov /~lrd/fr97123a.html   (13206 words)

  
 Heritage Foods USA
When the meat on the pork necks is tender, remove from the sauce and let cool slightly.
Cesare likes to cook pork chop medium, so that the meat is roasted on the outside and still moist on the inside.
The meat will be fork tender when done; if it is still tough, back another 30 minutes.
www.heritagefoodsusa.com /heritage_recipes/meat.html   (2361 words)

  
 FDA/CFSAN Federal Register 62 FR 64107 December 3, 1997
Thus, irradiation of most meat, which is likely to be carried out in an atmosphere of reduced oxygen content and at low temperature or in the frozen state, will tend to result in thiamine losses that are far less than 50 percent.
The conditions under which meat is stored (e.g., temperature, ambient atmosphere, pH) influence the growth patterns of different microorganisms, however, affecting both the types and numbers of different microorganisms that are likely to be found in or on meat at any given time.
In summary, maintaining meat at low storage temperatures is the primary method for controlling the growth of pathogenic microorganisms and, thus, for reducing the risk of disease from pathogenic microorganisms in or on meat.
www.cfsan.fda.gov /~lrd/fr97123a.html   (13206 words)

  
 Jackson Hole Buffalo Meat Co. - Bison & Elk Steaks Est. 1947
Jackson Hole Buffalo Meat Co. - Bison & Elk Steaks Est.
Buffalo meat is naturally flavorful and healthy, in fact if you didn't know, you would think you were eating the most flavorful Beef steak or burger you have ever had.
There has never been an allergic reaction to Buffalo meat because of the natural way the animals are handled and fed. People who can not eat other red meat normally have no problem with Buffalo or Elk meat.
www.elkmeat.com   (231 words)

  
 Meat - Uncyclopedia, the content-free encyclopedia
Meat historians agree that the first meat was probably stripped from the carcass of a Mastodon sometime around 2130 BC.
To prepare your meat, baste it with a nice, wet lubricant.(make sure to rub it in) Then, use a meat tenderizer and beat your meat as hard as possible until its many juices come splurting out.
Today meat is an important dietary staple of omnivores and features regularly as a side dish for bored vegetarians.
uncyclopedia.org /wiki/Meat   (498 words)

  
 The Color of Meat and Poultry
In addition, the color of meat and poultry can change as it is being stored at retail and in the home (see explanation in question 5).
When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat.
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of ground beef purchased in the supermarket.
www.fsis.usda.gov /Fact_Sheets/Color_of_Meat_&_Poultry/index.asp   (1500 words)

  
 Meat Inspection
Meat grading is a voluntary service (plants pay a fee for this service) while meat inspection is a mandatory service (plants do not pay except for overtime needs).
When meat is to be used by the farmer for his own use, for his family and for his nonpaying guests.
All meats are thoroughly inspected in the country of origin and representative samples (determined statistically) are tested at the port of entry for cleanliness, labeling, water content, wholesomeness, net weight, and fat percentage.
meat.tamu.edu /meatinsp.html   (1271 words)

  
 Roasting Meat - Allrecipes
One of the most attractive aspects of roasting to a busy cook is that while the roast is cooking, the cook is freed to perform any other tasks that need attention before dinner is served.
Before beginning the oven cooking segment of the roasting process, the meat must be trimmed, tied and seasoned, and seared.
Gauge the interior temperature of meat by using a meat thermometer.
allrecipes.com /HowTo/Roasting-Meat/Detail.aspx   (320 words)

  
 Federal Meat Inspection Act
No such carcasses, parts of carcasses, meat or meat food products shall be imported into the United States unless the livestock from which they were produced was slaughtered and handled in connection with slaughter in accordance with the Act of August 27, 1958 (72 Stat.
Each foreign country from which such meat articles are offered for importation into the United States shall obtain a certification issued by the Secretary stating that the country maintains a program using reliable analytical methods to ensure compliance with the United States standards for residues in such meat articles.
The provisions of the meat inspection law may be extended to the inspection of reindeer.
www.fda.gov /opacom/laws/meat.htm   (4731 words)

  
 Cooking Meat: cooking meat
First, the best way to keep meat from being tough is not to cook it too much.
Meat changes when exposed to heat, the muscle fibers contract squeesing out myoglobin, the red tinged juice which is not blood but intercellular fluid.
That is a nice trick to rescue dry meat, make a gravy or sauce with butter of olive oil in it to serve over it.
en.allexperts.com /q/Cooking-Meat-750/cooking-meat.htm   (637 words)

  
 Cooking Meat: red meat
In addition, meat that is a few days old is usually still fine to eat, but not technically fresh.
Meat that is purchase these days typically has an expiration date stamped right on the label.
Hold the meat under the lighting in the meat department and note the color.
en.allexperts.com /q/Cooking-Meat-750/red-meat.htm   (642 words)

  
 Meat Loaf   (Site not responding. Last check: 2007-11-07)
Meat Loaf was born in Texas, and moved to Los Angeles in 1967 to play...
A Hole in One (2004) (as Meat Loaf Aday)....
Meat Loaf Live with the MSO (2004) (V)....
www.imdb.com /name/nm0001533   (659 words)

  
 Meat Alternatives on soyfoods.com
Meat alternatives can usually be used the same way as the foods they replace.
Meat alternatives can be cut up and added to stir-fried dishes, soups or stews.
Most meat alternatives made from soybeans are excellent sources of protein, iron and B vitamins.
www.soyfoods.com /soyfoodsdescriptions/meatalternatives.html   (617 words)

  
 Poultry, meat and seafood: How to's of high-protein foods - MayoClinic.com
Although skinless dark meat is leaner than some cuts of beef or pork, it has nearly twice the fat calories as does white meat.
Red or pink meat is a sign of freshness, although vacuum-packed meats may look slightly purplish for lack of exposure to air.
To know more precisely when meat is properly cooked, use a food thermometer to check the meat temperature, which varies by type of meat.
www.mayoclinic.com /health/food-and-nutrition/NU00202   (1559 words)

  
 MyPyramid.gov - Inside The Pyramid - What foods are included in the meat, poultry, fish, dry beans, eggs, and nuts ...
All foods made from meat, poultry, fish, dry beans or peas, eggs, nuts, and seeds are considered part of this group.
Most meat and poultry choices should be lean or low-fat.
Processed meats such as ham, sausage, frankfurters, and luncheon or deli meats have added sodium.
www.mypyramid.gov /pyramid/meat.html   (397 words)

  
 Urban Legends Reference Pages: Grade D But Edible Meat
In every instance, someone swears to have seen the telltale boxes of meat being unloaded from trucks which have arrived to provision the kitchens, or to have spied these packages in the kitchens themselves.
However, the FSIS does not "grade" meat as part of the standard inspection process: inspection is strictly a pass/fail system, and meat products either pass or are rejected as unfit.
This grading process is optional, however, and even meat assigned to the lowest grades is perfectly edible.
www.snopes.com /food/prepare/badmeat.asp   (1069 words)

  
 Meat Gallery of Surrealist Sculpture @ www.surrealcoconut.com
Despite the often negative connotations of this metaphor (perhaps due to various degrees of sexual repression supported by the prevailing capitalist ideology), the analogy made of meat to carnality and vice versa is undeniably significant and salient.
In the meat gallery you are about to visit, this tempting affinity is demonstrated poetically, with an exploration of the confrontation between carnage and carnality.
Close-Up of Barbie Meat-Priestess on the Cerebral Waterbed.
www.surrealcoconut.com /meat_gallery_home.html   (380 words)

  
 Urban Legends Reference Pages: Politics (The Meat Dress)
It also underlines the contrast between people willing to recognize it as art, and those who would rather take their meat at mealtimes.
A sculpture of a dress made of raw meat, hanging at the National Gallery of Canada in Ottawa, has outraged politicians and food-aid agencies.
The meat dress by Montreal artist Jana Sterbak is on a hanger beside a photo of a woman wearing it.
www.snopes.com /politics/arts/meatdress.asp   (386 words)

  
 Meat and Poultry Inspection Branch Home Page   (Site not responding. Last check: 2007-11-07)
The Meat and Poultry Inspection Branch (MPI) licenses and inspects the following meat and poultry establishments that are exempt from USDA inspection:
Retail meat processors who prepare meat or poultry products by curing, smoking, drying, or rendering or who cook pork products for retail sales only, except products of fallow deer, which can be transported and sold in commerce.
The meat from cattle, sheep, swine and goats is to be used by the animal's owner, members of the owner's household, nonpaying guests and employees.
www.cdfa.ca.gov /ahfss/mpi/index.htm   (447 words)

  
 New Harvest - Advancing Meat Substitutes
Cultured meat is meat produced in vitro, in a cell culture, rather than from an animal.
Arguably, the production of cultured meat is less unnatural than raising farm animals in intensive confinement systems, injecting them with synthetic hormones, and feeding them artificial diets made up of antibiotics and animal wastes.
Theoretically, cultured meat could afford higher resource and labor efficiencies, which could translate into lower costs, if cultured meat were produced at scale with an affordable medium.
www.new-harvest.org /faq.htm   (700 words)

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