VOLUME 5 / NUMBER 4 / FALL 2010 the newsmagazine for the food industry professional Berkshire burger The inimitable Berkshire pig As legend has it, in the 1640s while became greatly prized throughout Japan. and three out of the four categories for wintering in the shire of Berk, Oliver Called Kurobata or “Black Pig” for its eating quality. Similarly, a 2002 Illinois Cromwell and his soldiers were introduced unique coloring, Japan grew to appreciate Sensory evaluation, which evaluated the to a unique black pig. After eating its meat, pure bred Berkshire pork and equate it to quality and taste of many pork breeds, the company went back home praising the pork version of Kobe or Wagyu beef. found that Berkshire pigs had the best taste the quality and taste of this and lowest abnormal flavor. particular pork. These praises Recently, Berkshire pork eventually led to the royal family has begun to gain back its Rob Nicolosi of Nicolosi Fine Meats keeping their own exclusive reputation in the Americas. sells Berkshire pork through his line of herd of Berkshire pigs. In 1995 the National Pork Berkshire Black products which include Producers Council sponsored chops, sausage and bacon among others. “I The breed remained popular a genetic evaluation program, spent weeks talking to family farms and I until the 1950s when a focus and it was revealed that out was looking for something special. I chose on leaner meat, and pork of all the participating breeds, Berkshire pork knowing that the product especially, caused a great drop Berkshire pigs came out on was so good I could invest in it, even in its popularity. During this top in six out of the seven time, however, Berkshire pork categories for meat quality Continued on page 71 Adventures in NFI’s Future Leaders program The National Fisheries Institute’s Future Leaders program is a unique hands-on program for industry professionals who are rising in their companies. No other setting combines this kind of in- depth exposure to such a diversity of issues with the opportunity to network and learn with a small group of industry peers. The program’s mission is to promote future leaders in the industry through a year-long agenda consisting of multiple sessions designed to enhance knowledge and leadership skills in production, sales, companies, and our industry. The class of 2010 consists of 27 future leaders, including Urner Everyone in the pool! All of NFI’s Future Leaders in survival suits practicing Continued on page 36 techniques so that rescue planes could spot them easily. On the inside… 68 American Egg 39 Cow wash massages 65 Learn about some Board is cracking lead to increased of the more popular into new breakfast milk production. chicken breeds. programs. U.S. study shows that Humans have worked on Driving distribution to brushed cows were breeding chickens to fit make sure the most healthier than non- their needs for centuries. important meal of the brushed cows because The many different types day is available when of increased blood are a direct result of you are. circulation. selective breeding. www.apbbeef.com 2 • URNER BARRY’S REPORTER / VOL. 5, NO. 4 / FAll 2010 X _____________________________________ ____________________ Sign here for approval and fax to: 732-240-6332 Date URNER BARRY’S REPORTER • VOL. 5, NO. 4 • faLL 2010 Page 1 the newsmagazine for the food industry professional Center of PUBLISHER The inimitable the plate Berkshire pig Paul Brown Jr. SENIOR EDITOR Page 1 Russ Whitman MANAGING EDITOR Joe Muldowney CONTRIBUTORS Janice Brown Adventures in NFI’s Future Leaders program Jim Buffum Greg Deppeler 21 White Castle slider scent sells swiftly Jill Eckhardt Main ingredients 34 What your shopping card data can do for you Jim Kenny 4 Advantages of eating meat Andrew Knox 38 Video proves proactive to plant production 7 Coalition for sustainable egg supply works to Rachel Kretzmer 39 Cow wash machine helps boost milk address knowledge gap Bruce Longo production Angel Rubio 8 Demographic creating fiesta for food and beverage 40 World’s most expensive hot dog James Serpico sector fetches $69 Matt Shivers 14 Beef: on the dark side Bill Smith 44 Bacon prices sizzle 16 Natural disasters’ effects on the salmon market MaryAnn Zicarelli 47 Gaffney, South Carolina receives some love from COPY EDITORS local company Lynn Dekovitch 50 ’Tis the season-al factor Linda Lindner 55 Food insecurity growing ART DIRECTOR 18 Gulf seafood is safe 60 How America spends Glenn F. Juszczak 19 We eat beef, not breeds 62 Feel the need to eat for speed... modern day food 22 Urner Barry’s Night at the Races competitions PRODUCTION MANAGER 63 Marrow moves to meaty part of menu Chris Ashley 26 GOAL 2010 to examine current, future aquaculture trends 64 A slice of slaughter skills... ASSOCIATE DESIGNERS 32 National Turkey Federation recognizes three 66 Just keep truckin’ on... Maria Morales innovative foodservice operators Gary Swarer 48 South American Beef offers the highest quality meats of the world ADVERTISING A la carte Janice Brown 54 Mexican farmed shrimp production will be down 6 Species 101: Escolar this year 11 Vitamin A: Insight to a miraculous nutrient SUBSCRIPTION INFORMATION 56 AEB announces board members 20 Domestic Goddess cooks up recipe application 800-932-0617 58 Muscling Up 24 Where in the heck is Tristan da Cunha? 68 American Egg Board helps grow away-from-home breakfast 28 South Africa: rising in prosperity 69 Revelations from the round 30 The city by the bay 70 FDA says dispersants 31 The difference between jelly and jam 35 Move over turducken—there’s a bigger bird to roast! An Urner Barry Publication Published Quarterly News bites 43 Test your SPAM knowledge Printed in the U.S.A. Copyright © 2010 10 Snack attacks on the rise 46 Recipe: Cooking crab cakes creates Editorial and Publishing Offices cuisine king Tel. 732-240-5330 • Fax 732-341-0891 12 The art of meat drying 182 Queens Boulevard, Bayville, NJ 08721 15 Stink over hog farm 53 Haggis: Scotland wants no watery www.urnerbarry.com • [email protected] paves the road menu Nothing may be reproduced in whole or part for manipulating 65 Reporter’s Guide to Chicken breeds without written permission from the publisher. manure VOL. 5, NO. 4 / FAll 2010 / URNER BARRY’S REPORTER • 3 Lean meat and heart health… Advantages of eating meat “Our study is A great deal of press exists portraying meat in a negative light, but a diet consisting of lean red meat, including beef, veal, and pork, can indeed be part of a healthful lifestyle. the largest and Research shows that meat contributes nutrients that may not only help maintain good longest to provide health but may even prevent or fight disease. evidence that the In fact, eating lean beef, veal, and pork is one of the best ways to get the necessary high- quality dietary protein we need. Moreover, these products are also a nutrient-dense source case against lean of minerals and vitamins. The nutrients in lean meats have proven to strengthen bones; red meat has been build, maintain and repair body tissues; help boost the immune system; increase energy; help with digestion, metabolic breakdown and the development of healthy skin; and help misrepresented…” metabolize carbohydrates, proteins and fats. Specifically, lean meat is also a good way to get iron, zinc, vitamin B12, niacin, and vitamin B6. Despite the bad press red meat has sometimes received, research has shown that eating lean beef, veal, and pork is just as effective in lowering bad LDL cholesterol and raising good HDL cholesterol in your blood as is eating lean poultry and fish. A beef checkoff-funded study published in 1999, “Comparison of the Effects of Lean Red Meat vs. Lean White Meat on Serum Lipid Levels Among Free-living Persons with Hypocholesterolemia,” compared the impact of lean red and white meat on blood cholesterol levels and showed a diet which includes six ounces of lean red meat consumed five or more days a week may actually reduce the risk of coronary heart disease (CHD). “Our study is the largest and longest to provide evidence that the case against lean red meat has been misrepresented. A heart-healthy diet containing up to six ounces of lean red meat lowered the risk of heart disease in the study participants, by positively impacting blood cholesterol levels,” says Dr. Michael H. Davidson, M.D., F.A.C.C., Chicago Center for Clinical Research, and lead researcher of the study. “For those individuals at-risk for coronary heart disease, consuming lean red meat is not only acceptable, it encourages compliance to a heart-healthy diet.” Photo©iStockphoto.com/Jack Puccio 4 • URNER BARRY’S REPORTER / VOL. 5, NO. 4 / FAll 2010 The top ten... The results showed that both meat She then highlights lean meat’s many www.seafoodnews.com proteins lowered the bad and raised the nutritional and health benefits including good cholesterol, according to researchers. being a rich source for iron, magnesium, Total and low-density lipoprotein (LDL) zinc, niacin, selenium, riboflavin and cholesterol—the bad cholesterol—decreased B-vitamins that help our bodies turn food Top for the duration of the nine-month period. into energy. In both groups, high-density lipoprotein cholesterol levels (HDL)—the good As Booren notes in the video, though, the Stories cholesterol—increased. Combined, these benefits of eating lean meat do not stop ON THE WEB favorable changes in blood cholesterol there. based on subscriber hits between levels amounted to approximately a 10 May 11, 2010 and August 11, 2010. percent CHD risk reduction. “Not only does eating meat provide Go to www.foodmarket.com for all the latest headlines vitamins and minerals that are essential Most recently, the American Meat Institute for overall good health, new studies show featured an educational video outlining for it can aid in weight loss by helping to Meatpacking Plant Eyes $60M consumers the nutritional requirements control appetite and metabolize food more 1 a cut of meat or poultry must meet to be efficiently,” she says.