Clean and Unclean Meats?
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Revolving Beast: Identifying the Animal in Post-Revolutionary Russian Literature
Revolving Beast: Identifying the Animal in post-Revolutionary Russian Literature by Eric D. Ford A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy (Slavic Languages and Literatures) in the University of Michigan 2016 Doctoral Committee: Associate Professor Sofya Khagi, Chair Associate Professor Herbert J. Eagle Professor Peggy S. McCracken Assistant Professor Benjamin B. Paloff In memory of my brother Jason Ford (1970 - 2012) ii Acknowledgments This dissertation would not have been written without the support and encouragement of several people at the University of Michigan. I am especially indebted to two individuals: Herb Eagle, who served admirably as chair of the Slavic Department for the majority of my time at the university, and who gave invaluable help and advice during some particularly trying times; and Sofya Khagi, my advisor, with whom I have had the great pleasure of working over the past several years. She has been a wonderful mentor, colleague, and friend. I am deeply grateful to my other committee members, Peggy McCracken and Benjamin Paloff, who read my dissertation carefully and provided very helpful criticism and suggestions. I would also like to thank the talented and dedicated faculty of the Slavic department with whom I’ve worked as student and colleague: Olga Maiorova, Mikhail Krutikov, Tatjana Aleksić, Jindrich Toman, Svitlana Rogovyk, Nina Shkolnik, Natalia Kondrashova, Eugene Bondarenko, and Omry Ronen. Thanks also to the many fellow graduate students I’ve had the pleasure of knowing and working with: Aleksandar Bošković, Vlad Beronja, Yana Arnold, Jessica Zychowicz, Renee Scherer, Adam Kolkman, Sarah Sutter, Jodi Grieg, Marin Turk, Jamie Parsons, Olga Greco, Paulina Duda, Haley Laurila, Jason Wagner, and Grace Mahoney. -
Horse Breeding, the Branch of Animal Industries Which Is Engaged in Cultivation and Use of Horses
ASPECTS OF WORLD HORSE BREEDING DEVELOPMENT AND USE OF HORSEFLESH MEAT AS BIOLOGICALLY VALUABLE NUTRITIOUS PRODUCT Urishbay Chomanov1, Massimzhan Velyamov1, Aruzhan Shoman1 1 Laboratory of processing technology and storage of plant products, The Kazakh scientific research institute overworking and the food-processing industry, Almaty, Kazakhstan 1 Laboratory of Biotechnology, quality and food safety, The Kazakh scientific research institute overworking and the food- processing industry, Almaty, Kazakhstan 1 Laboratory of processing technology and storage of animal products, The Kazakh scientific research institute overworking and the food-processing industry, Almaty, Kazakhstan Abstract – Prospects of development of the meat which to the greatest degree, would meet his are caused by horse breeding forage capacity of requirements. In horse breeding development, huge natural pastures that are not available for three basic types of horses were created: riding, use by other species of farm animals. Horse meat draught and shire horses. Within these types is traditionally developed in dry steppes, semi- were created more than 200 breeds and breed deserts and the south-east, and in the mountain taiga regions of Kazakhstan, where the local groups of horses. Especially intensive race population mostly uses horse meat as food. In formation occurred in the 18th and 19th these areas, the wide assortment of horse products centuries. For this period, were created horse that are in high demand. Horse meat exported to breeds, many of which have not lost the value in France, Italy, frozen horse meat - in Japan. 70th of the 20th centurie.: in Russia and in the Kazakhstan is booming as dairy and beef CIS countries - riding Don, Orlov trotter, etc.; breeding. -
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]. -
Toxicity of Horse Meat
Toxicity of Horse Meat U.S. horse meat is unfit for human consumption because of the uncontrolled administration of hundreds of dangerous drugs and other substances to horses before slaughter. Facts: • Virtually all horses slaughtered for human food start their lives as American pets, sport horses (competitions, rodeos and races), or former wild horses who are privately owned. • Hundreds of chemicals are applied to or ingested by slaughtered horses on a constant basis throughout their lives . These drugs are often labeled “Not for use in animals used for food/that will be eaten by humans.” • Over fifty known drugs are expressly prohibited by current federal regulations for use in food animals (for example, Phenylbutazone, or “Bute,” a pain reliever known to cause potentially fatal human diseases). Any use of those drugs should block their use as food, yet almost every horse who would be slaughtered for meat has been exposed to many of these prohibited drugs. • Horses are not raised for food and therefore regularly administered these chemicals -- unlike other animals that we eat, who are maintained within a regulated industry. • There are many drugs and substances regularly used on horses that have never been tested on humans. The potential danger of eating them is completely unknown. • Race horses are not only given the above mentioned drugs routinely, but many are also given illegal drugs as well, such as “chemicals that bulk up pigs and cattle before slaughter, cobra venom, Viagra, blood doping agents, stimulants and cancer drugs.” (New York Times, March 25, 2012) • Due to the multitude of substances that horses are exposed to, all horse meat could cause illness or adverse reactions. -
Comparison of Carcass and Meat Quality Obtained from Mule and Donkey
animals Article Comparison of Carcass and Meat Quality Obtained from Mule and Donkey Paolo Polidori 1,* , Silvia Vincenzetti 2 , Stefania Pucciarelli 2 and Valeria Polzonetti 2 1 School of Pharmacy, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy 2 School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; [email protected] (S.V.); [email protected] (S.P.); [email protected] (V.P.) * Correspondence: [email protected]; Tel.: +39-073-740-4000 Received: 4 August 2020; Accepted: 9 September 2020; Published: 10 September 2020 Simple Summary: Meat is an important source of proteins, minerals, and vitamins, and for this reason it largely contributes to the daily intakes of these nutrients in the human diet. Donkey carcass traits and donkey meat quality parameters have been determined in previous studies, while mule carcass and meat quality characteristics have never been evaluated. The aim of the present study was to compare the carcass data and meat composition obtained from 10 male donkeys and 10 male mules slaughtered at an age of 16 1 years. The mules carcass weight and dressing percentage were ± significantly higher compared to those of donkeys. The meat quality parameters detected in both mules and donkeys showed interesting results; rumenic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have been detected in the lipidic profile in both meats, such as all the essential amino acids. Two important sensorial characteristics showed significant differences between the two meats examined: a darker color and higher shear force values have been detected in mule’s meat. -
Identification of Meat Species by Using Molecular and Spectroscopic Techniques
Turkish Journal of Agriculture - Food Science and Technology, 5(5): 488-492, 2017 Turkish Journal of Agriculture - Food Science and Technology Available online, ISSN: 2148-127X www.agrifoodscience.com, Turkish Science and Technology Identification of Meat Species by Using Molecular and Spectroscopic Techniques Evrim Gunes Altuntas1*, Ebru Deniz2, Beycan Ayhan3, Kezban Candogan2, Duygu Ozel Demiralp4 1Biotechnology Institute, System Biotechnology Advanced Research Unit, Ankara University, 06100 Ankara, Turkey 2Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey 3Dışkapı Yıldırım Beyazıt Training and Research Hospital, Aziz Sancar Research Institute, 06110 Ankara, Turkey 4Department of Biomedical Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey A R T I C L E I N F O A B S T R A C T Meat is one of the main nutrition source in the human diet with its excellent protein, Review Article vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain Received 31 October 2016 different species of meat. However, mixing two or more types of meats is not always Accepted 20 December 2016 allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types Keywords: differ from country to country, but generally economical, ethnic and religion concerns are Meat and meat products in the foreground. In this case, species identification techniques are gaining importance. Meat adulteration Although some techniques depending on DNA or spectroscopy have been developed for Identification of meat species many years, choosing the best method for species identification is still among the DNA-based methods controversial issues today. -
Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh
Regulations of Connecticut State Agencies Sec. 21a-115-14. Definitions and standards and labeling regulations for meat and meat products (a) Flesh. Flesh is an edible part of the striated muscle of an animal. The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk or any other animal used as a source of food. (b) Meat. Meat is the properly dressed flesh derived from cattle, from swine, from sheep or from goats sufficiently mature and in good health at the time of slaughter, but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart or in the esophagus, and does not include that found in the lips, in the snout or in the ears, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. The term “meat,” when used in a qualified form, as, for example, “horse meat,” “reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to corresponding portions of animals other than cattle, swine, sheep and goats. (c) Fresh meat. Fresh meat is meat which has undergone no substantial change in character since the time of slaughter. (d) Beef. Beef is meat derived from cattle nearly one year of age or older. (e) Veal. Veal is meat derived from young cattle one year or less in age. -
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, -
Horse Meat in Beef Products and Adulteration of Gadoid Fish Meat Products in the Czech Republic Veronika Kýrová1, Vladimír Os
Horse meat in beef products and adulteration of gadoid fish meat products in the Czech Republic Veronika Kýrová1, Vladimír Ostrý1, Pavla Surmanová1, Ivana Procházková1, Irena Řehůřková1, Jiří Ruprich1, Marie Jechová2 1Center for Health, Nutrition and Food National Institute of Public Health Brno, Czech Republic 2Regional Public Health Authority of the Central Bohemian Region in Prague Prague, Czech Republic Abstract Food fraud of meat species is becoming a widespread problem. Statistics show that food fraud of meat is on the rise. This study focuses on the possible authenticity of horse meat and gadoid fish using the polymerase chain reaction. The presence of horse meat was determined in 7 samples of beef meat products (9.2%). Analysis of samples of sea fish focused on the detection and identification of gadoid fish. A total of 46 samples were declared to be gadoid fish which was confirmed in 43 cases (93.5%). Two samples were identified as hake (Merluccius sp.) and one sample was not determined. Adulteration, beef meat, food safety, fraud, gadoid fish meat, horse meat, PCR Introduction The horse meat scandal made headline news across Europe and even further afield, in 2013. The story that horse meat was being passed off as beef exposed the complex nature of our globalised food supply chain. The gathered evidence did not point to a food safety or public health issue, but rather an issue of fraudulent labelling (Walker et al. 2013). Food fraud of other meat species is becoming a widespread problem and, as a result, the meat industry has begun to impose strict criteria in order to introduce effective traceability systems that would help maintain food safety and quality from farm to table (Shackell 2008; Golian and Mašlej 2014). -
The Tradition of Pig Hunting in the Minangkabau Community
Opción, Año 35, Especial No.21 (2019): 1378-1393 ISSN 1012-1587/ISSNe: 2477-9385 The tradition of pig hunting in the Minangkabau community Zainuddin Zainuddin1 1Institut Agama Islam Negeri (IAIN) Batusangkar, Sumatera Barat, Indonesia [email protected] Zulkifli2 2Institut Agama Islam Negeri (IAIN) Batusangkar, Sumatera Barat, Indonesia [email protected] Muhammad Kristiawan3* 3Universitas Bengkulu, Indonesia [email protected] Abstract This study investigated the tradition of hunting pigs in Minangkabau, Indonesia. The data were collected through interviews with pig hunting participants and through observation at several hunting locations. It was found that the Minangkabau community, especially pig hunters, did not feel the tradition of hunting pigs was in conflict with the religious Shari'a that they believed. In conclusion, in today’s world, interpretations of religions are no longer isolated, local, and more or less single; rather, many angles of interpretation exist side by side and are accessible to all. Keywords: Tradition, Hunting, Pig, Society, Minangkabau. La tradición de la caza de cerdos en la comunidad de Minangkabau Resumen Este estudio investigó la tradición de la caza de cerdos en Minangkabau, Indonesia. Los datos se recopilaron a través de Recibido: 10-03-2019 Aceptado: 15-04-2019 1379 Zainuddin Zainuddin et al. Opción, Año 35, Especial No.21 (2019): 1378-1393 entrevistas con participantes de la caza de cerdos y mediante observación en varios lugares de caza. Se descubrió que la comunidad de Minangkabau, especialmente los cazadores de cerdos, no creía que la tradición de cazar cerdos estuviera en conflicto con la religiosa sharia que ellos creían. -
Horse Meat: C Ontrols and Regulations
Horse Meat: C ontrols and Regulations Standard Note: SN06534 Last updated: 27 F ebruary 2 013 Authors: Dr Elena Ares and Emma Downing Section Science and Environment On 16 January 2013 the Food Standards Agency (FSA) announced that the Food Safety Authority of Ireland (FSAI) had found horse and pig DNA in a range of beef products on sale at several supermarkets including Tesco, Aldi, Lidl, Iceland and Dunnes Stores. This has sparked widespread testing of beef products across the EU revealing further incidences of contamination. The House of Commons Environment, Food and Rural Affairs Committee’s recent report Contamination of Beef Products (February 2013) found that the “current contamination crisis has caught the FSA and Government flat-footed and unable to respond effectively within structures designed primarily to respond to threats to human health”. This note sets out some of the key elements of the controls and regulations governing meat safety and the use of horse meat. Horse meat can be prepared and sold in the UK if it meets the general requirements for selling and labelling meat. There are three abattoirs operating in the UK that are licensed to slaughter horses for human consumption. It is also legal to export live horses from the UK for slaughter if they have the necessary paperwork such as a horse passport, export licence and health certification. However, this is not usual practice. Since 2005 all horses have been required by EU law to have a passport for identification. Horses born after July 2009 must also be microchipped. The passport must accompany the horse whenever it is sold or transported, slaughtered for human consumption or used for the purposes of competition or breeding. -
Further Written Evidence Submitted by the British Meat Processors Association
House of Commons Environment, Food and Rural Affairs Committee Food contamination Written Evidence Only those submissions written specifically for the Committee and accepted by the Committee as evidence for its continuing inquiry into Food Contamination are included in this document. Evidence relating to the Committee’s interim report on Contamination of beef products is available in volumes II and III of the Eighth Report, on the Committee’s webpages here: www.publications.parliament.uk/pa/cm201213/cmselect/cmenvfru/946/946ii.pdf www.publications.parliament.uk/pa/cm201213/cmselect/cmenvfru/946/946iii.pdf List of written evidence 1 British Meat Processors Association (further written evidence) 1 2 Bob Forsyth 2 3 National Pig Association 3 4 Local Government Association 5 5 ABP Food Group (supplementary written evidence) 7 6 Association of Public Analysts 9 7 The European Commission 12 8 McAdam Food Products Ltd 36 9 Greencore Group PLC 38 10 Food Standards Agency (supplementary written evidence) 41 11 ZooTrack Systems 49 12 Food Safety Authority of Ireland 54 Further written evidence submitted by the British Meat Processors Association The incidents of gross contamination of some beef products and mislabelling have undermined consumer confidence and trust in the meat industry, and have caused reputational damage to it. We take the matter most seriously. It is important to fully establish the facts as the basis for identifying effective ways to address the issues raised. The BMPA and its members are cooperating with the FSA in carrying out tests on a wide range of products and publishing the results. We have also urged our members to be vigilant, and to review their raw material and ingredients sourcing policies in order to ensure that they meet their responsibilities to produce safe food and to describe and label their products accurately.