Where s the Beef

Where s the Beef

“Have you heard anyone in your office mention anything about Mad Cow Disease?” “Yeh. It's in all the tabloids. Don't tell me you are worried about that. Look, it's like anything else. Something is going to get you.

Author: David L. Cole

Publisher: iUniverse

ISBN: 9780595202584

Category: Fiction

Page: 107

View: 888

Ever wonder if the hamburger you are eating is safe? How about the milk that you just poured for your child? Chances are that it isn't. You probably wouldn't know that because the truth has been kept from you, until now. This is the story of my friend's struggle to expose the conspiracy that has hidden the dangers of Mad Cow Disease from the world. It is a plague that threatens the lives of millions. Hopefully it is not too late.
Categories: Fiction

Beef and Dairy Checkoff Programs S 1557 and S 1564

Beef and Dairy Checkoff Programs  S  1557 and S  1564

In environmental , trade , nutrition , meat inspection , and animal care policy issues , dairy and beef producers work together . As with all agricultural groups , there will be times when our policies don't agree . That is just a fact ...

Author: United States


ISBN: MINN:31951D01225806O

Category: Beef

Page: 139

View: 401

Categories: Beef

Sorting the Beef from the Bull

Sorting the Beef from the Bull

Detection of species in meat and meat products using enzymelinked immunosorbent assay. Journal of Muscle Foods 17(2): 214–20. 7 Greenfield, H. & Kosulwat, S. 1991. Nutrient composition of Australian fresh retail sausages and the effects ...

Author: Richard Evershed

Publisher: Bloomsbury Publishing

ISBN: 9781472911346

Category: Science

Page: 320

View: 274

Horsemeat in burgers was hard to swallow, but there are far more sinister culinary crimes afoot... Chicken eggs that haven't come from chickens, melamine in infant's milk in China, nut shells in spices – these are just some examples of the food fraud that has occurred in recent years. As our urban lifestyle takes us further and further away from our food sources, there are increasing opportunities for dishonesty, duplicity and profit-making short-cuts. Food adulteration, motivated by money, is an issue that has spanned the globe throughout human history. Whether it's a matter of making a good quality oil stretch a bit further by adding a little extra 'something' or labelling a food falsely to appeal to current consumer trends – it's all food fraud, and it costs the food industry billions of dollars each year. The price to consumers may be even higher, with some paying for these crimes with their health and, in some cases, their lives. Sorting the Beef from the Bull is a collection of food fraud tales from around the world. It explains the role of science in uncovering some of the century's biggest food scams, and explores the arms race between food forensics and fraudsters as new methods of detection spur more creative and sophisticated means of committing the crimes. This book equips us with the knowledge of what is possible in the world of food fraud and shines a light on the shady areas of our food supply system where these criminals lurk.
Categories: Science

The Beef Cattle Industries of Central America and Panama

The Beef Cattle Industries of Central America and Panama

Cattle are widely scattered throughout the country with the exception of the northeastern departments . The major concentration is in the southern departments of Choluteca and Francisco Moraza , with significant but somewhat smaller ...

Author: J. Phillip Rourk


ISBN: STANFORD:36105130679199

Category: Beef cattle

Page: 18

View: 420

Categories: Beef cattle

The Beef

The Beef

WHERE's. THE. BEEF? Beef—O—Meter,. 1960—1964. During this period the Phillies' meat of the order was in transition. In 1960 the Phillies had Johnny Callison, Pancho Herrera, and Ken Walters most ofthe time in the 3-4-5 spots.

Author: Harry Lockhart Jr

Publisher: AuthorHouse

ISBN: 9781481713269

Category: Sports & Recreation

Page: 152

View: 648

Since Babe Ruth joined the New York Yankees in the 1920s, America has been intrigued with baseball sluggers and teams that stuff the middle of their batting order with power. Even today, sports fans flip to ESPN to see who hit the dingers of the day. Yes, we like to see great catches and outstanding pitching performances, but it’s the home runs we live for. The 1960s was a decade of some of the greatest slugging combinations in baseball history. From Maris and Mantle to McCovey and Mays, the decade’s memories will live forever!
Categories: Sports & Recreation

Beef Research and Consumer Information Act

Beef Research and Consumer Information Act

I have also served as Past President of the California Cattle Feeders Association and as a former Director of the American National Cattlemen's Association . The Meat Board is a non - profit organization representing the entire ...

Author: United States. Congress. Senate. Committee on Agriculture and Forestry. Subcommittee on Agricultural Research and General Legislation


ISBN: LOC:00172047634

Category: Beef cattle

Page: 90

View: 652

Categories: Beef cattle

Beef Research and Consumer Information Act

Beef Research and Consumer Information Act

I have also served as Past President of the California Cattle Feeders Association and as a former Director of the American National Cattlemen's Association . The Meat Board is a non - profit organization representing the entire ...

Author: United States. Congress. Senate. Agriculture and Forestry Committee


ISBN: STANFORD:36105045091050


Page: 90

View: 749


Williams Sonoma Mastering Beef Veal

Williams Sonoma Mastering  Beef   Veal

You can continue to roast them while the meat rests. C H E F'S TIP Don't worry if the vegetables aren't quite ready at the same time as the Classic Roast Beef with Root Vegetables A tradition in many American households is the Sunday ...

Author: Denis Kelly

Publisher: Simon and Schuster

ISBN: 9780743267359

Category: Cooking

Page: 144

View: 177

A richly illustrated series of cooking manuals utilizes hundreds of full-color photographs and instructions to take readers through the fundamental steps and techniques of cooking, from the basics to more complex variations, accompanied by dozens of delicious recipes and a special "Troubleshooting" section designed to help cooks overcome problems without having to start all over again.
Categories: Cooking

Indicators of milk and beef quality

Indicators of milk and beef quality

In particular the roles of fibre type and/or pattern of muscle energy metabolism is discussed in relation to the high ultimate pH syndrome (dark cutting beef), the rate of postmortem glycolysis and the response to electrical stimulation ...

Author: J.F. Hocquette

Publisher: Wageningen Academic Publishers

ISBN: 9789086865376

Category: Technology & Engineering

Page: 464

View: 936

The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products. The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why the Cattle Commission of the European Association of Animal Production (EAAP) organised a specific session on this topic at its Annual Meeting which was held in Bled (Slovenia) in September 2004. This session dealt with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other). These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). Thus, the full spectrum of quality attributes are discussed. Indicators may also be considered as predictors. In this respect, contributors discussed the detection early in life of the ability of animals to produce meat or milk of high quality. Indicators may also be useful for consumers when they buy meat or milk as official or commercial signs of quality. All the review papers and the short communications which were presented in this session will be in this EAAP publication entitled "Indicators of milk and beef quality". Additional papers either presented in 2003 in the EAAP Annual Meeting or from invited authors were added to complete the publication.
Categories: Technology & Engineering

Pure Beef An Essential Guide to Artisan Meat with Recipes for Every Cut

Pure Beef  An Essential Guide to Artisan Meat with Recipes for Every Cut

The grain is visible when the meat is raw , so take a long look before you cook it . After cooking , sli the end of the steak or roast and examine it carefully . If you see long strands of meat ru parallel to one another , you're ...

Author: Lynne Curry

Publisher: Echo Point Books & Media, LLC


Category: Cooking

Page: 554

View: 762

With less total fat, more heart-healthy omega-3 fatty acids and more antioxidant vitamins than its grain-fed counterpart, it’s no wonder grass-fed beef is leaping in sales. In Pure Beef, author Lynne Curry answers every home cook’s most important questions about this leaner variety of meat, including how to choose, where to buy and how to prepare it. Featuring a cooking tutorial and an informative beef cut chart, this essential guide explains the difference between grass-fed and grain-fed meat and offers instructions for how to grill, roast, stew, simmer and sauté every cut of artisan beef to perfection. Chapters are organized by cooking methods and corresponding beef cuts, and feature 140 mouthwatering recipes for everyday favorites—from shepherd’s pie to pot roast—as well as global cuisine, including Korean barbecue and Turkish kabobs. This cookbook also includes a full-color photo recipe insert and landscape images throughout. Curry is a former vegetarian who learned to love locally raised beef after moving to Oregon’s remote Wallowa Valley in 2001. Her groundbreaking guide to artisan beef is a must-have for every meat eater who wants a sustainable ranch-to-table dining experience.
Categories: Cooking