Fresh Meat

  • What is the liquid in my meat package?

    Apr 14, 2016
    We have all seen it, we go to the grocery store and pick out the perfect package or hamburger meat or a set of pork chops and sitting in the bottom of the package is a pinkish liquid. This liquid which can sometimes be found at the bottom of a meat package and coming out of a just prepared steak is what meat scientists call “purge.”
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  • What’s in a food label? Grass Fed

    Dec 17, 2015
    To use the Grass-fed label on a beef package, the USDA requires that the cattle were (1) Only allowed to eat grass or hay for their entire lives; (2) Never given grain or grain byproducts; and (3) Allowed access to pasture during the growing season.
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  • Water in Meat and Poultry

    Dec 14, 2015
    Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone.
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  • Don't Wash your Chicken or Turkey!

    Nov 23, 2015
    Although raw chicken and turkey can carry bacteria on their surfaces, research has shown that washing raw poultry under running water in your kitchen sink is a bad idea.
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  • What foodborne organisms are associated with meat and poultry?

    Nov 12, 2015
    As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (4.4 °C and 60 °C) -- out of refrigeration and before thorough cooking occurs.
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  • What are the three types of muscle tissue?

    Oct 23, 2015
    Muscle tissue can be of three types: skeletal, cardiac, and smooth. Skeletal muscle is attached directly or indirectly to the bone and facilitates movement and/or gives support to the body.
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  • Does muscle tissue contain different types of protein?

    Jul 31, 2015
    Muscle tissue contains many different proteins with many different functions. Meat proteins are grouped in three general classifications: (1) myofibrillar, (2) stromal, and (3) sarcoplasmic. Each class of proteins differs as to the functional properties it contributes to meat.
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  • Mechanically Separated Poultry

    Jun 10, 2015
    Mechanically separated poultry (chicken or turkey) is a low-cost poultry protein, which is produced by mechanically separating bone and attached skeletal muscle. MSC provides a cost-effective poultry protein to a variety of processed meat and poultry products. The finely chopped poultry product can be used in a number of products including large and small diameter sausages, nuggets, and patties.
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Video Podcasts and Webinars

  • Grass or grain? Is there a definitively sustainable beef production system?


    The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable... read more »

  • 2015-2020 Dietary Guidelines for Americans Update


    Kris Sollid, Registered Dietitian with the International Food Information Council and Sarah Romo... read more »

  • Meat in the Diet


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