Defining Meat and Contesting Tradition
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HUMANE SCORECARD Report on the 115Th Congress, Second Session
HUMANE SCORECARD Report on the 115th Congress, Second Session hslf.org 2018 HUMANE SCORECARD // HSLF.ORG 1 PRESIDENT’S LETTER THE 115TH CONGRESS second session had its share of frustrating setbacks, but the FY18 omni- bus appropriations deal signed into law in March and the farm bill enacted in December contained HOW HSLF CALCULATED SCORES some spectacular wins for animal protection. Many animal protection issues never receive a recorded Here’s a snapshot of major actions in 2018: vote in Congress. Some are enacted by voice vote, and some languish. To accurately measure legislators’ sup- FARM BILL port, we count not just recorded votes but other mean- Some of our biggest victories in this massive, multi- ingful ways they can help issues advance, such as co- year package were defensive plays: sponsoring key bills and co-signing letters seeking P increased enforcement of animal welfare laws. To give a Most importantly, we blocked a terrible amend- balanced snapshot across a broad range of animal pro- ment by Rep. Steve King, R-Iowa, that threatened tection concerns, we only count co-sponsorship of a few to gut countless state and local laws on animal priority bills that have a critical mass of support and a protection, food safety and other agriculture- HSLF President Sara Amundson reasonable chance of enactment. Scores are given as related concerns. percentages of the number of items counted. Prime P We also successfully countered amendments to eliminate the Animal Welfare sponsors of legislation and those who led on a letter to Act (AWA) requirement for annual U.S. -
Exposure of Humans Or Animals to Sars-Cov-2 from Wild, Livestock, Companion and Aquatic Animals Qualitative Exposure Assessment
ISSN 0254-6019 Exposure of humans or animals to SARS-CoV-2 from wild, livestock, companion and aquatic animals Qualitative exposure assessment FAO ANIMAL PRODUCTION AND HEALTH / PAPER 181 FAO ANIMAL PRODUCTION AND HEALTH / PAPER 181 Exposure of humans or animals to SARS-CoV-2 from wild, livestock, companion and aquatic animals Qualitative exposure assessment Authors Ihab El Masry, Sophie von Dobschuetz, Ludovic Plee, Fairouz Larfaoui, Zhen Yang, Junxia Song, Wantanee Kalpravidh, Keith Sumption Food and Agriculture Organization for the United Nations (FAO), Rome, Italy Dirk Pfeiffer City University of Hong Kong, Hong Kong SAR, China Sharon Calvin Canadian Food Inspection Agency (CFIA), Science Branch, Animal Health Risk Assessment Unit, Ottawa, Canada Helen Roberts Department for Environment, Food and Rural Affairs (Defra), Equines, Pets and New and Emerging Diseases, Exotic Disease Control Team, London, United Kingdom of Great Britain and Northern Ireland Alessio Lorusso Istituto Zooprofilattico dell’Abruzzo e Molise, Teramo, Italy Casey Barton-Behravesh Centers for Disease Control and Prevention (CDC), One Health Office, National Center for Emerging and Zoonotic Infectious Diseases, Atlanta, United States of America Zengren Zheng China Animal Health and Epidemiology Centre (CAHEC), China Animal Health Risk Analysis Commission, Qingdao City, China Food and Agriculture Organization of the United Nations Rome, 2020 Required citation: El Masry, I., von Dobschuetz, S., Plee, L., Larfaoui, F., Yang, Z., Song, J., Pfeiffer, D., Calvin, S., Roberts, H., Lorusso, A., Barton-Behravesh, C., Zheng, Z., Kalpravidh, W. & Sumption, K. 2020. Exposure of humans or animals to SARS-CoV-2 from wild, livestock, companion and aquatic animals: Qualitative exposure assessment. FAO animal production and health, Paper 181. -
To Eat Or Not to Eat Red Meat. a Closer Look at the Relationship Between Restrained Eating and Vegetarianism in College Females
W&M ScholarWorks Psychological Sciences Articles & Book Chapters Psychological Sciences Fall 11-2-2011 To eat or not to eat red meat. A closer look at the relationship between restrained eating and vegetarianism in college females Catherine A. Forestell College of William and Mary, [email protected] Andrea M. Spaeth College of William and Mary Stephanie A. Kane College of William and Mary Follow this and additional works at: https://scholarworks.wm.edu/psychologypub Part of the Psychology Commons Recommended Citation Forestell, Catherine A.; Spaeth, Andrea M.; and Kane, Stephanie A., To eat or not to eat red meat. A closer look at the relationship between restrained eating and vegetarianism in college females (2011). Appetite, 58(1), 319-325. https://doi.org/10.1016/j.appet.2011.10.015 This Article is brought to you for free and open access by the Psychological Sciences at W&M ScholarWorks. It has been accepted for inclusion in Psychological Sciences Articles & Book Chapters by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. Our reference: APPET 1355 P-authorquery-v10 AUTHOR QUERY FORM Journal: APPET Please e-mail or fax your responses and any corrections to: E-mail: [email protected] Article Number: 1355 Fax: +31 2048 52799 Dear Author, Please check your proof carefully and mark all corrections at the appropriate place in the proof (e.g., by using on-screen annotation in the PDF file) or compile them in a separate list. Note: if you opt to annotate the file with software other than Adobe Reader then please also highlight the appropriate place in the PDF file. -
REDUCTION of PURINE CONTENT in COMMONLY CONSUMED MEAT PRODUCTS THROUGH RINSING and COOKING by Anna Ellington (Under the Directio
REDUCTION OF PURINE CONTENT IN COMMONLY CONSUMED MEAT PRODUCTS THROUGH RINSING AND COOKING by Anna Ellington (Under the direction of Yen-Con Hung) Abstract The commonly consumed meat products ground beef, ground turkey, and bacon were analyzed for purine content before and after a rinsing treatment. The rinsing treatment involved rinsing the meat samples using a wrist shaker in 5:1 ratio water: sample for 2 or 5 minutes then draining or centrifuging to remove water. The total purine content of 25% fat ground beef significantly decreased (p<0.05) from 8.58 mg/g protein to a range of 5.17-7.26 mg/g protein after rinsing treatments. After rinsing and cooking an even greater decrease was seen ranging from 4.59-6.32 mg/g protein. The total purine content of 7% fat ground beef significantly decreased from 7.80 mg/g protein to a range of 5.07-5.59 mg/g protein after rinsing treatments. A greater reduction was seen after rinsing and cooking in the range of 4.38-5.52 mg/g protein. Ground turkey samples showed no significant changes after rinsing, but significant decreases were seen after rinsing and cooking. Bacon samples showed significant decreases from 6.06 mg/g protein to 4.72 and 4.49 after 2 and 5 minute rinsing and to 4.53 and 4.68 mg/g protein after 2 and 5 minute rinsing and cooking. Overall, this study showed that rinsing foods in water effectively reduces total purine content and subsequent cooking after rinsing results in an even greater reduction of total purine content. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Using of Horsemeat As an Additional Source of Raw Materials for Expanding the Range of Meat Products
38 Specialized and multidisciplinary scientific researches Volume 2 . DOI 10.36074/11.12.2020.v2.10 USING OF HORSEMEAT AS AN ADDITIONAL SOURCE OF RAW MATERIALS FOR EXPANDING THE RANGE OF MEAT PRODUCTS ORCID ID: 0000-0002-6591-0414 Ihor Strashynskyi Ph.D, Associate Professor, Associate Professor Departmentof Meat and Meat Products Technology National University of Food Technologies ORCID ID: 0000-0002-8816-0388 Oksana Fursik Assistant Departmentof Meat and Meat ProductsTechnology Educational and Scientific Institute of Food Technologies National University of Food Technologies UKRAINE Today, due to the extensive development of intensive industrial growing of farm animals, such as poultry, pigs and, to a lesser extent, cattle, the production of horse meat almost all over the world, with the exception countries and regions with traditionally developed herd horse breeding, is inferior to the production of these animals meat and it is mainly used in the manufacture certain varieties of sausages to improve the structural and mechanical properties of finished products, as well as their piquant taste. There are regions in the world where horse meat is widely used as the main meat food product. Horse meat is now available in France, Belgium and Sweden, where horse meat sales outnumber mutton meat sales. In France, horse meat consumption is 0.4% of all meat consumed. There are about 750 horse meat butchers in the country and about 11,000 farmers who raise horses for sale for meat. The main part of horse meat products that produced in France are exported to Italy. Italians consume twice as much horse meat as the French and love the meat of young horses, while the French prefer red meat from older horses [1]. -
Don't Fall for Tricky Meat & Poultry Claims
Lean? here do Wthe bro- chures, posters, and voluntary labels for meat get their num- bers? In most Don’t fall for tricky meat cases, from the USDA’s data- & poultry claims base. And where does the USDA BY LINDSAY MOYER & JENNIFER URBAN gets its numbers? 0" trim? Fat chance. It’s no secret that Americans need to cut back on meat. While we Mostly from, or now eat more chicken than beef, we still eat too much red meat, with funding from, the beef and pork industries. Hmm... especially beef. That’s bad news for our health and for the planet. The USDA’s database has numbers for beef that has had People who eat more red meat—especially processed meat—have the fat around its edges trimmed down to just ⁄8” or 0”. a higher risk of colon cancer, heart disease, and stroke. (The pork industry never even says how much its cuts were trimmed.) And it doesn’t help that misleading information about meat or The USDA also has numbers for what’s called “separable poultry can trick even the most careful shoppers. Here’s what to lean.” That’s after scalpel-wielding technicians trim off the watch out for. “separable fat”—every bit of fat except marbling within the muscle. Missing labels? All that trimming (where do you keep your scalpel?) helps explain how the beef industry’s website can end up touting voluntarily, you’re 38 cuts of “lean” beef. The list even includes fatty cuts like stuck with a brochure New York strip steak and brisket. -
1 the Association for Diplomatic Studies and Training Foreign
The Association for Diplomatic Studies and Training Foreign Assistance Series HAROLD M. JONES Interviewed by: Self Initial interview date: n/a Copyright 2002 ADST Dedicated with love and affection to my family, especially to Loretta, my lovable supporting and charming wife ACKNOWLEDGEMENTS The inaccuracies in this book might have been enormous without the response of a great number of people I contacted by phone to help with the recall of events, places, and people written about. To all of them I am indebted. Since we did not keep a diary of anything that resembled organized notes of the many happenings, many of our friends responded with vivid memories. I have written about people who have come into our lives and stayed for years or simply for a single visit. More specifically, Carol, our third oldest daughter and now a resident of Boulder, Colorado contributed greatly to the effort with her newly acquired editing skills. The other girls showed varying degrees of interest, and generally endorsed the effort as a good idea but could hardly find time to respond to my request for a statement about their feelings or impressions when they returned to the USA to attend college, seek employment and to live. There is no one I am so indebted to as Karen St. Rossi, a friend of the daughters and whose family we met in Kenya. Thanks to Estrellita, one of our twins, for suggesting that I link up with Karen. “Do you use your computer spelling capacity? And do you know the rule of i before e except after c?” Karen asked after completing the first lot given her for editing. -
Opinion Polls and Data Research – Ascertaining Trends in South Korea’S Dog Meat Industry and Pet Culture
Public Opinion Polls and Data Research – ascertaining trends in South Korea’s dog meat industry and pet culture Key Findings DOG MEAT & GAESOJU CONSUMPTION BEHAVIOR TRENDS The rate of respondents who have consumed dog meat is decreasing steadily • Compared to 2017, the rate of respondents who have consumed dog meat decreased by 5.9% in 2020 (64.8% vs. 58.9%) • 83.8% of respondents answered that that they haven’t consumed dog meat or they are not willing to consume it in the future. The consumption of dog meat is concentrated during the summer (bok nal), especially Cho- bok (1st bok day, July) • 72.9% of consumers said their dog meat consumption is seasonal (vs. 57% in 2017), 95.9% of which do so in summer. PERCEPTION & ATTITUDE TOWARD DOG MEAT CONSUMPTION The rate of respondents who support banning dog meat increased by 23.9% from 34.7% in 2017 to 58.6% in 2020 The rate of respondents who are opposed to banning dog meat decreased by 23.9 % from 65.3% in 2017 to 41.4 % in 2020 There is a significant decrease from 2017 to 2020 by 21.1% of people who believed dogs could be eaten just like other livestock (51.9% to 30.8%); and by 11.2% of people who believe there is a difference between “meat dogs” and “pet dogs” (44.4% to 33.2%). The perception that dog meat culture is not associated with modern Korean culture has significantly increased compared to 2017, from 29.2% to 47.7% The perception that dog meat consumption reflects poorly on Korea has increased from 36.7% (2017) to 57% (2020) The attitude of caring for dogs has increased steadily from 58.7% to 66% of respondents believing that all dogs deserve care and protection IMPACT OF HSI SUMMER CAMPAIGN Comparison of attitudes towards banning dog meat between opinion poll 1 (pre-summer campaign) and opinion poll 2 (post summer campaign) suggest that HSI’s summer campaign affected people’s attitudes and perception of banning dog meat consumption and dog adoption, with those who aware the campaign showing: • a higher agreement to banning dog meat (62.5% vs. -
The Indian War of Independence 1857
PUBLISHER’S NOTE Most historians, British as well as Indian, have described and dismissed the rising of 1857 as a ‘Sepoy Munity’ or at best ‘The Indian Mutiny’. Indian revolution is on the other hand, and national minded leaders thinkers have regarded it as a planned and organised olitical and military rising aimed at destroying the British power in India. Mr. Sawarkar’s is an attempt to look at the incidents of 1857 from the Indian point of view. A leading revolutionary himself, was attracted and inspired by the burning zeal, the heroism, bravery, suffering and tragic fate of the leaders of 1857, and he decided to re-interpret the story and to relate it in full with the help of all the material available to him at the time. He spent days and months at the India Office Library studying the period. Finally, his work was published in 1909, under the title “The Indian War of Independence –1857”. The full story of its publication and eventual fate is related, at length, elsewhere in this volume. We shall only mention here that its entry into India was banned by the Government even before it was published. This ban was finally lifted by the Congress Government of Bombay in May 1946, and this is the first authorised edition of the book to be published in India. As the publishers of this edition we take here the opportunity of recording our sense of gratitute to Mr.G.M.Joshi, editor of the Marathi weekly journal Agrani, for making this work available to us, and for his continued interest in it while it was going through the press. -
RDT-6050H-25.Pdf
Related Items Instruction Manual No. RDT-6050H-25 Catalog# ProdDescription 6020-RDT-25 TruStrip RDT Chicken IgG Rapid Test cards,25/pk 6050-RDT-50 TruStrip RDT Chicken Egg Ovalbumin (Ova/Gal d 2) Rapid Test cards, 25/pk TruStrip RDT 5-minute Horse meat detection/adulteration rapid test cards, 25 tests 6320-RDT-25 TruStrip RDT Mouse IgG Rapid Test cards,25/pk 6420-RDT-25 TruStrip RDT Rat IgG Rapid Test cards,25/pk 6520-RDT-25 TruStrip RDT Rabbit IgG Rapid Test cards,25/pk 7000-30-RDT TruStrip RDT Rabbit Albumin Rapid test cards, 25/pk 7000-40-RDT TruStrip RDT Cat Albumin Rapid test cards, 25/pk 7000-50-RDT TruStrip RDT Dog Albumin Rapid test cards, 25/pk 7000-RDT-25 TruStrip RDT Dog Serum Albumin Rapid Test cards, 25/pk 7050-RDT-25 TruStrip RDT Monkey IgG Rapid Test cards,25/pk 7420-RDT-25 TruStrip RDT G. pig IgG Rapid Test cards,25/pk 7520-RDT-25 TruStrip RDT Goat IgG Rapid Test cards,25/pk 7620-RDT-25 TruStrip RDT Sheep IgG Rapid Test cards,25/pk Cat# RDT-6050H-25 7730-RDT-10 TruStrip RDT Horse/Foal IgG (Failure of passive transfer, FPT) Rapid test cards, 10/pk 5 minutes Horse Meat identification or adulteration detection in raw, uncooked meat or grounded meat 7740-RDT-10 TruStrip RDT Horse IgM (immunodeficiency syndrome) Rapid test cards, 10/pk 7820-RDT-25 TruStrip RDT Camel IgG Rapid test cards, 25/pk RDT-0400-100 TruStrip RDT Pregnancy Test, rapid tests for human serum or urine (HCG Combo card) RDT-3010-GA TruStrip RDT Goat Albumin Rapid Test cards,25/pk RDT-4050D-10 TruStrip RDT 5-minute Dog meat detection/adulteration rapid test, -
Variation of Amino Acids in White and Red Meat of Skipjack Tuna (Katsuwonus Pelamis) Caught from Arabian Sea
ISSN: 2319-8753 International Journal of Innovative Research in Science, Engineering and Technology Vol. 2, Issue 7, July 2013 VARIATION OF AMINO ACIDS IN WHITE AND RED MEAT OF SKIPJACK TUNA (KATSUWONUS PELAMIS) CAUGHT FROM ARABIAN SEA Remya James1, Vineeth Kumar T V2 Assistant Professor, Department of Zoology, St. Joseph‟s College for Women, Alappuzha, Kerala, India1 Research Scholar, Chemical Biology Laboratory, Rajiv Gandhi Centre for Biotechnology, Thiruvananthapuram, Kerala, India2 Abstract: Amino acid profile of the white and red (dark) meat in Katsuwonus pelamis, a tuna fish, caught from Arabian Sea in the month of January, was estimated using gas chromatography. There was no significant variation between red and white meat samples for the total percentage of essential and non-essential amino acids which constitute 52.3% and 47.7% respectively. Non essential amino acids asparagine and glutamine, and semi essential amino acid cysteine were not detected in both, red meat and white meat samples. Glutamate makes up approximately 13% in both samples which can be considered the highest. Certain individual amino acids, histidine, lysine and arginine showed variation between red and white meat samples. Keywords: red meat; white meat; amino acid; lysine; Katsuwonus pelamis I. INTRODUCTION Fish protein, like that of meat, is easily digestible and favorably complements dietary protein provided by beef, pork, chicken, cereals and legumes that are typically consumed in many developing countries (Winton and Winton, 2000). The protein in fish makes up complete protein source and tuna is a good source of high quality proteins. Tuna have white flesh and flesh that is pink to dark red.