What’s Your Beef LinkIn
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This document discusses differences in beef production methods and their impacts. It notes that most US beef cattle are pastured for 9-12 months then "finished" in feedlots on grain diets to promote rapid weight gain. This contrasts with grass-fed cattle that graze on pastures. The document provides nutritional analyses showing grass-fed Belted Galloway beef has less total and saturated fat, more protein, and higher levels of beneficial nutrients like omega-3s and CLA compared to conventional beef. It concludes that grass-fed beef like from Belted Galloway cattle is healthier for consumers than grain-finished beef or other commonly consumed meats.
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3. It discusses classifications of meat like game, poultry, and offal and provides examples.
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This document provides information on different types of meat, their structure and nutrition. It discusses the classification of meats from various animal types including beef, pork, poultry and offal. It also outlines factors affecting meat consumption, methods of tenderizing meat, and the main nutrients found in red meat and poultry.
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Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
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Meat provides high-quality protein, fat, vitamins, minerals and other nutrients. It contains iron that is easily absorbed by the body. While fat is important, too much can be unhealthy, so fat and carbohydrates should supply most energy needs. Poultry meat similarly contains protein, vitamins, minerals and healthy fats. It is important to select poultry from reputable producers and prepare it carefully to maintain optimal nutrition and avoid potential harm. Poultry occupies an important place in recommended diet pyramids due to its nutritional composition.
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The document discusses several topics related to meat:
1. It lists the advantages and disadvantages of eating meat analogue products and asks students to state one of each.
2. It asks whether vegetarians can eat fish and what types of protein foods vegetarians can eat to obtain enough amino acids.
3. It discusses classifications of meat like game, poultry, and offal and provides examples.
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The document discusses different types of meats and their health benefits and risks. It notes that grapes contain nutrients and are beneficial for the liver, stomach, and mental and cardiovascular health. It also mentions that white meat, including poultry and fish, is preferred in Islamic law as it is cholesterol-free. In contrast, the document states that pork should be avoided as it is haram in Islam and can cause diseases and parasites. Beer is also noted as being haram and lacking nutrients while potentially causing health issues.
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Genetic factors, physiological age, sex, nutrition, hormones, and environment all influence the carcass composition of meat animals. Genetic factors like breed can determine the amount of muscle versus fat. Physiological age affects the rates different tissues are deposited. Nutrition impacts the partitioning of nutrients between tissues. Hormones stimulate muscle or fat growth. Environmental stresses can cause animals to utilize energy stores differently. Understanding these factors is important for producing high quality meat.
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Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
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The document provides information about factors to consider when purchasing meat, including wholesomeness, quality, nutritive value, cost, and labeling. It discusses choosing lean cuts low in fat and cholesterol for health. Quality is described by USDA grades like Prime and Choice for tenderness and flavor. Storage times in the refrigerator or freezer are suggested to keep meat safe.
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Genetic factors, physiological age, sex, nutrition, hormones, and environment all influence the carcass composition of meat animals. Genetic factors like breed can determine the amount of muscle versus fat. Physiological age affects the rates different tissues are deposited. Nutrition impacts the partitioning of nutrients between tissues. Hormones stimulate muscle or fat growth. Environmental stresses can cause animals to utilize energy stores differently. Understanding these factors is important for producing high quality meat.
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Omega 3 is polyunsaturated fatty acid which is essential fatty acid. And are not prepared by tge body itself so it is must taken through supplementery or through diet. Three tyoes of Omega 3 is described in detailed its effectiveness, in effectiveness and sources, causes and benefits is presize in effective manner. How omega 3 eggs is highly nutritious as compared to organic eggs? Omega 3 and omega 6 ratio anf why it is critical is comprehesively described. Lets have a look. Thanks
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The document discusses the process cattle go through from pasture to packing plant. Cattle are sent to packing plants when they weigh between 1,100-1,250 pounds and are around 18-22 months old. They are examined by USDA veterinarians before processing and any sick animals are prohibited from the food supply. The slaughter process follows standards for humane treatment and safe food production.
The Lipids
The document discusses lipids, including their transport and roles in the body. Very low density lipoproteins transport triglycerides, low density lipoproteins transport cholesterol which is linked to heart disease, and high density lipoproteins help dispose of cholesterol. The body needs essential fatty acids like omega-3 and omega-6 that must come from diet. A person's blood lipid profile indicates risk for diseases like heart disease. Saturated and trans fats raise risks while monounsaturated and polyunsaturated fats benefit health. Dietary guidelines recommend obtaining fat from sources like fish, nuts and vegetable oils.
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This document contains a short quiz about nutrition facts followed by the answers. It discusses that while egg yolks contain more protein than whites, they also contain more fat, cholesterol, and calories. It notes the recommended hamburger size at fast food restaurants exceeds guidelines. Vacuuming burns the most calories of light activities listed. Added sugars do not include lecithin. Americans drink the most soda annually compared to other beverages. Atlantic mackerel has the highest fat content of fish choices listed.
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This document summarizes the ingredients and production process of Kentucky Fried Chicken (KFC). It notes that KFC chicken is battered with flour, sugar, salt, black pepper and monosodium glutamate (MSG). It describes the inhumane treatment of chickens, including injecting them with hormones and breaking their legs due to fast growth. It also lists several unhealthy ingredients in KFC foods like partially hydrogenated oils, high-fructose corn syrup, and MSG which are linked to health issues.
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This document discusses the nutritional value of various meats including beef, pork, chicken, and fish. It provides details on the protein, fat, vitamin, and mineral content of different meats. The main points are:
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What’s Your Beef LinkIn
- 1. What’s Your Beef Things You Should Know About Your Food
- 2. Isn’t All Beef Produced The Same Way • Most beef that is consumed in the U.S. has been raised on a pasture for the first 9-12 months, then moved to Consolidated Animal Feed Operation (CAFO) lots for “finishing” • During the finishing process, cattle (which are herbivores by nature) are fed a diet of grain products to “enhance” the weight gain process • Grain products are higher in carbohydrates than most grasses; therefore, the cattle put on more fat more quickly (just like we do if we drink lots of soda) • To maximize the profit potentials, CAFO’s also use low-cost “feed-stuffs” such as spent brewers grain, waste manufacturing goods, etc
- 3. ….And Crowd The Cattle Into a VERY Small Space • Due to the stock density, most animals are continuously exposed to animal waste • To avoid catastrophic losses due to sickness and death, antibiotics are routinely used for most of the “feed-out” • Since cattle cannot have drugs in their system at slaughter, many animals get sick just prior to butcher • The industry calls these “downer” cattle
- 4. Then There’s Another Way….
- 5. Lots of Fresh Grass and Water….
- 6. So, What Difference Does It Make Attribute Galloway FSA USDA Total fat (g/100g) 1.8 5.6 12.73 Saturated fat (g/100g) 0.9 2.1 5.335 These results show that Belted Galloway beef is exceptionally low in total fat and particularly low in saturated fats. Saturated fat raises harmful Low Density Lipoprotein (LDL) and are associated with heart disease. Galloway beef is good for your heart. Protein (g/100g) 24.8 20 19.42 Proteins are made up of amino acids. These help build and repair cells and tissue, form antibodies, carry oxygen, regulate blood sugar, regulate energy, assist prevention of arterial fat build up. Belted Galloway beef has 25% more protein and is good for sugar and energy regulation and cell repair (i.e. avoiding diabetes and cancer)
- 7. Belted Galloway Beef Also… Attribute Galloway FSA USDA Omega 6:3 ratio 1.9 Not Stated Not Stated. Although “not stated”, "normal” beef often has a ratio above 10. The lower the ratio the better. A low ratio is associated with a host of good health benefits. A ratio below 2-3:1 suppresses arthritis inflammation, less than 5:1 benefits asthma sufferers, less than 4:1 decreases the risk of cardiovascular mortality by 70% (Ref www.ncbi.nlm.nih.gov/pubmed/12442909). The Galloway Omega 6:3 ratio is extremely good, even exceptional. Cholesterol (mg/100g) 46 62 62 Galloway beef is 25% lower in cholesterol and higher in “good” HDL cholesterols. Again Galloway beef is good for your heart Conjugated Linoleic Acid (CLA) 11 Not Stated Not Stated CLA has been found to be a potent anti-cancer agent, it is found in marbling fat i.e. a Galloway characteristic. A level of 11 is very high, the highest level in the literature is 12.5, most levels are around 2.5-3. A significant Galloway health advantage.
- 8. Finally, Belted Galloway Beef… Attribute Galloway FSA USDA beta-carotene (Vit. A) ug/100g 30 10 0 beta-carotene is converted to Vitamin A which is needed for good vision and eye health. It also acts as an antioxidant protecting the body from damaging free radicals, it can help reduce heart disease and cancer. Galloway beef had significantly more beta- carotene. Zinc (mg/kg) 44 39.5 45.5 Zinc is essential for immune functions, protein synthesis, wound healing and cell division. Iron (mg/kg) 28 20.6 19.9 Essential for transport of oxygen in the blood; low levels lead to fatigue, tiredness and decreased immune function. Galloway beef is rich in iron.
- 9. They Say “You Are What You Eat” To finish off I’ll partly reproduce Dr Butson’s conclusions…... Galloway Chicken Pork Salmon Total fat 1.80 2.7 5.8 6.7 Saturated Fat 0.9 0.6 2.0 1.5 Dr Butson concluded that Belted Galloway beef is more beneficial than pork loin and almost as good as roast chicken or a salmon fillet. The Galloway results on that basis would have to conclude that Galloway beef, as tested, is better than all of them for your overall health. The point is this....eating Beltie beef is as healthy for you as eating many types of fish and poultry and is a great addition to any low cholesterol, low fat, "heart healthy " diet.
- 10. So, There It Is In BLACK & WHITE… Questions…. http://beltie.org/beefstudy.html Zakk Farms; Home of OKBelties Cattle Company