Adding Value to the Scottish Red Meat Supply Chain
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A Critical Audit on Available Beef and Chicken Edible Offals and Their Prices in Retail Chain Stores Around Gaborone, Botswana
Vol. 9(12), pp. 340-347, December 2018 DOI: 10.5897/IJLP2018.0515 Article Number: 0FDE06F59305 ISSN: 2141-2448 Copyright ©2018 International Journal of Livestock Author(s) retain the copyright of this article Production http://www.academicjournals.org/IJLP Full Length Research Paper A critical audit on available beef and chicken edible offals and their prices in retail chain stores around Gaborone, Botswana Molebeledi Horatius Dambe Mareko*, Molefe Gosetsemang, Thabang Molale Botswana University of Agriculture and Natural Resources (BUAN), Gaborone, Botswana. Received 10 August, 2018; Accepted 24 October, 2018 The study aims to determine the available beef and chicken edible offals and their prices in four major retail stores in Gaborone, Botswana. Traditionally, edible beef and chicken offal were available and sold in rural meat and informal markets around Gaborone, but recently upmarket retail stores of Gaborone sell these products. The study was done over a period of twelve months. Amongst the offals noted in the retail stores were ox tail, tongue, spleen, ox heel, kidneys, intestines, rumen, omasum, liver and ox heart for beef and feet, liver, gizzards, intestines, necks and kidneys for chicken. Offals were cheaper than the cheapest standard beef and chicken cuts being the chuck/brisket or stewing beef for beef and breast for chicken. Green beef offals were generally cheaper than red offals. The most expensive beef offal was ox tail at ~P60.00, and the cheapest offal was ox heel at ~P19.95 (USD1.00 ~ BWP11.00). For chicken, the gizzards were the most expensive at ~P49.45, with the necks being the cheapest at ~P26.59. -
Meat Purchasing Guide Eighth Edition March 2019
Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency. -
Title: Survey of Microbiological Status of Offal Products from Pork
Title: Survey of Microbiological Status of Offal Products from Pork Processing Facilities in the United States – NPB #16-162 Institution: South Dakota State University. Investigators: Alan Erickson (Principal Investigator), South Dakota State University; William Benjy Mikel, WPF Technical Services; Laura Ruesch SDSU; Jane Christopher-Hennings, SDSU; Monte Fuhrman, Pipestone Veterinary Services; Jonathan Ertl, Sioux Nation Ag Center. Date submitted: 10/31/17 Industry Summary: In the United States, approximately five million metric tons of pork variety meats and other byproducts are generated each year with a large amount of this material being rendered to generate low value products like pet food, meat/bone meal, fat, and grease. An alternative use of the US variety meats would be to market and sell them to consumers in countries like China that prefer strong tasting pork products like the variety meats. The desirability of these products in foreign markets makes them higher value products, which could help increase the value of live hogs for US producers. To be able to market and sell these variety meats in global markets, it is important to understand the microbiological status of these products. Therefore, the objective of the current study was to: Determine the microbiological profile of commonly consumed offal products (liver, heart, kidney, brain and intestine) as currently handled in pork production facilities in the United States. This microbiological profile will include tests for: mesophilic aerobic plate counts (APC), Salmonella, Yersinia enterocolitica, and Toxoplasma gondii. To address this objective, samples of heart, kidney, liver, brain and intestine were obtained from 15 pork processing plants in 10 states found across the Midwestern and Southeastern pork-producing region of the US. -
The Effects of Beef Liver on the Growth of Catfish and Goldfish
THE EFFECTS OF BEEF LIVER ON THE GROWTH OF CATFISH AND GOLDFISH by MARION ISABELL CAMPBELL B. S., Kansas State Teachers College, Pittsburg, 1924 A THESIS submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE KANSAS STATE AGRICULTURAL COLLEGE 1930 2 TABLE OF CONTENTS page INTRODUCTION 2 REVIEW OF LITERATURE 3 METHODS 4 DISCUSSION 8 SUMMARY 18 ACKNOWLEDGMENTS 19 BIBLIOGRAPHY 20 PLATES 21 INTRODUCTION In experiments worked out by Edward Schneberger, under the direction of Dr. Minna E. Jewell in 1928-29 at the Kansas State Agricultural College, fish fed a diet contain- ing liver gained more in growth than those fed a non-liver diet. These results suggested the following questions: 1. Is liver just a desirable source of protein in the diet of catfish and goldfish or is some other growth factor contained in it? 2. Is the amount of liver a factor in the rate of growth of catfish and goldfish? 3 These studies were made under the direction of Dr. Edward J. Wimmer of the Kansas State Agricultural College under the auspices of the Zoology Department of the Kansas State Agricultural College. REVIEW OF LITERATURE The field of fish nutrition is comparatively new. Liver has always been a favorite food among hatchery people, because fish eat it readily and it has fulfilled the requirements of an adequate diet. Pearse (1925) worked out the chemical composition of certain fresh water fishes and found the body to contain an average of 2.44 per cent nitrogen for the year. This would be supplied by the protein content of the food. -
Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
Liver-Healthy Shopping Guide
Liver-healthy Shopping Guide The liver is the world’s most efficient battery. It helps power your body by storing and releasing energy when you need it. Your liver plays a key role in converting food into the chemicals essential for life and it is therefore important to make food choices that optimize liver health. Although there is no specific ‘liver health diet’, these general guidelines will help ensure that your liver is functioning at its best: General Guidelines: • Choose a variety of foods from all four food groups of Canada’s Food Guide to Healthy Eating (http://www.hc-sc.gc.ca/fn-an/food-guide- aliment/index_e.html ). Focus on lower fat choices within each food group. • Eat at least 2 servings from the Meat & Alternatives food group (meat, fish, poultry, peanut butter, dried beans, peas, lentils). • Eat small regular meals. Do not skip meals or over-eat. • Drink 6 to 8 glasses of fluids (preferably water) a day. • Avoid alcohol – or if you drink, do not have more than one to two drinks per occasion (and never on a daily basis). • Consult your doctor if you are considering taking vitamins or herbal supplements. Particular herbal supplements have the potential to cause liver damage and certain vitamins may be harmful to the liver if taken in high doses, particularly vitamin A. • Choose organic foods whenever possible: The less pesticides/chemicals/antibiotics/hormones, the less your liver has to filter. • Fresh is generally best e.g. firm and clean, organic and in-season produce • Wash fruit and vegetables right before use to remove pesticides. -
Heart Health Through Whole Foods
Heart Health Through Whole Foods Certain whole foods in a diet can ultimately provide heart-healthy benefits. The right foods consumed in the right amounts can help lower cholesterol and/or triglycerides. They may also help to reduce risk for heart disease. Even though the benefits of whole foods may be known, too often individuals turn to over-the-counter supplements instead. It is important to discuss all supplements prior to ingestion with your physician. Individuals may not realize that taking some supplements with certain medications may be harmful or that taking too much of a good thing can be bad. The purpose of this session is to educate how to obtain certain nutrients through whole foods rather then through supplements. It must be noted that some individuals may still need supplements in addition to diet. Once again this should be guided by a physician. Supplement Health Benefits Caution Dietary Alternative Omega-3 Fatty Acids: Fish oil is used for There are some safety concerns Consuming fish oil from dietary Fish Oils reduction in cholesterol about using high doses of fish oil. sources such as fatty fish (e.g., and triglycerides. It is Doses greater than 3 grams per tuna, salmon), two servings Fish oils contain used for hyperlipidemia, day can inhibit blood coagulation per week, is associated with Eicosapentaenoic hypertriglyceridemia, and potentially increase the risk a reduced risk of developing Acid (EPA) and coronary heart disease of bleeding. Doses greater than 3 cardiovascular disease Docosahexaenoic and hypertension. grams per day might also suppress (primary prevention). Acid (DHA) immune response. -
Almond Tarte Tarta De Almendra Almonds Almendras Anchovies
Almond tarte Tarta de almendra Almonds Almendras Anchovies Anchoas Apple tarte Tarta de manzana Apples Manzanas Apricot Albaricoque Apricot juice Jugo de albaricoque Apricot marmalade Mermelada de albaricoque Artichoke vinaigrette Alcachofas vinagreta Artichokes Alcachofas Artichokes with ham Alcachofas con jamón Asparagus Espárragos Asparagus omelet Tortilla de esparragos Asparagus with mayonnaise Espárragos con mayonesa Avocado Aguacate Baby octopus with onions Pulpitos con cebolla Bacon Panceta Baked Alaska Tortilla alaska Baked apples Manzanas asadas Baked red peppers fried in oil and garlic Pimientos a la riojana Baked sea bass Lubina al horno Baked sea bream Besugo al horno Baked tuna fish Bonito al horno Bananas Plántanos Barbecued sardines Sardinas a la brasa Battered sole Lenguado a la romana Bay leaf Laurel Bean stew Judías verdes a la española Beans Habichuelas Beef Carne de vaca Beef cheek Morros de vaca Beef chop Chuleta de buey Beet Remolacha Black pudding Morcilla Black pudding make from mutton Morcilla de carnero Boiled crayfish Cigalas cocidas Boiled eggs with mayonnaise Huevos con mayonesa Boiled prawns Gambas cocidas Brains in batter Sesoz rebozados Braised chicken Pollo braseado Braised liver Hígado estofado Braised quail Codornices estofada Braised rabbit Conejo estofado Bread Pan Breaded lamb chop Chuleta de cordero empanada Breaded pork chop Chuleta de cerdo empanada Breaded veal chop Chuleta de ternera empanada Breaded veal with cheese Escalope a la milanesa Breast of chicken Pechugo de pollo Breast of veal Pecho -
Non-Alcoholic Fatty Liver Disease
NON-ALCOHOLIC FATTY LIVER DISEASE — A GUIDE TO — WHAT& HOW TO E AT TABLE OF CONTENTS PART 1 PART 2 • THE NORMAL LIVER • NUTRITION BASICS • THE LIVER WITH NON-ALCOHOLIC • WHAT ARE THE DIFFERENT FATTY LIVER DISEASE (NAFLD) FOOD GROUPS? • STAGES OF NON-ALCOHOLIC FATTY LIVER DISEASE PART 3 PART 4 • FOUR WAYS TO COOK VEGETABLES • TAKE A LOOK AT YOUR PLATE —MAKING RECIPES LIVER FRIENDLY • SAMPLE MEAL PLAN • GROCERY SHOPPING AND PLANNING MEALS • SNACKS & SMOOTHIES PART PART 1 THE LIVER AND NAFLD WHERE IS THE LIVER? The Iiver is one of the largest organs in the body. It is located in the upper right side of the belly. The liver is the only organ able to repair itself after injury. Your liver is essential to your life. You cannot live without it. THE LIVER— ASSISTS IN DIGESTION OF PROTEINS, FATS AND CARBOHYDRATES IS ESSENTIAL FOR DEVELOPING PROTEINS THAT SUPPORT OUR MUSCLE AND IMMUNE SYSTEM STORES AND RELEASES ENERGY, VITAMINS AND MINERALS HELPS MAINTAIN BLOOD SUGAR REMOVES TOXINS FROM THE BLOOD STREAM 2 WHAT IS NON-ALCOHOLIC FATTY LIVER DISEASE? Non-Alcoholic Fatty Liver Disease (NAFLD) results when liver cells become filled with fat. This fat can cause injury to the liver which can lead to cirrhosis, a severe condition where the liver is permanently scarred and damaged. Cirrhosis can lead to liver cancer or liver failure. You can control the progression of NAFLD by making the choice to change your diet and engage in daily activity. Most people do not know About 30% of U.S adults they have NAFLD, signs and have non-alcoholic fatty liver symptoms do not appear until disease. -
Formulation of Value Added Chicken Meatball with Different Level of Wheat Flour
SAARC J. Agri., 16(1): 205-213 (2018) DOI: http://dx.doi.org/10.3329/sja.v16i1.37435 FORMULATION OF VALUE ADDED CHICKEN MEATBALL WITH DIFFERENT LEVEL OF WHEAT FLOUR M.A. Islam1, M.A. Haque2*, M.J. Ferdwsi3, M.Y. Ali4 and M.A. Hashem1 1Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh 2Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea 3Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh 4Goat and Sheep Production Research Division, Bangladesh Livestock Research Institute, Savar, Bangladesh ABSTRACT The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period. -
Investigating the Safety of Meat Co-Products: Microbiology Aspect
Investigating the safety of meat co-products: microbiology aspect A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science at University of Otago By Linakshi Weerakoon 2020 Abstract Meat co-products (offal) are rich in protein and essential nutrients and have been consumed as delicacies worldwide. China, New Zealand’s largest red meat export market is a country where offal dishes are frequently consumed. As foodborne diseases are a major challenge faced by Chinese consumers, it is important to ensure the quality and safety of offal consumed in China. The objectives of the study were; firstly to investigate the presence of E. coli/ coliforms, Campylobacter jejuni, Salmonella, Clostridium perfringens, Listeria monocytogenes and determine the aerobic plate count (APC) of sheep offal (testes, skirt, liver, tripe, kidney, heart, tail and pizzle) purchased from New Zealand and China using conventional microbiology enumeration methods. Secondly, the distribution of microbial populations present in the sheep offal were investigated using metagenomics. Thirdly, the presence of mycotoxins, aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEA), T-2 toxin and ochratoxin A (OTA) in sheep offal were investigated. Lastly, the decontamination efficiency of chitosan on meat co- products was investigated. Campylobacter jejuni, Salmonella, Clostridium perfringens, Listeria monocytogenes were not present in any of the sheep offal. APC counts obtained for testes, skirt, liver, tripe , kidney, heart, tail and pizzle were 1.85 ± 0.58, 1.65 ± 0.53,1.41 ± 0.28, 1.61± 0.51,1.53 ±0.97, 2.16 ± 0.18 and 2.35 ± 0.46 log CFU/g, respectively for the New Zealand sheep offal and 6.27 ± 0.25, 6.04± 1.53, 6.36 ± 0.72, 5.70 ± 0.92, 7.56 ± 0.58, 7.41 ± 0.56, 7.41 ± 0.45 and 7.44± 1.11 log CFU/g, respectively for the Chinese sheep offal. -
Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.