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Cars.
MYTH: THE LIQUID AT THE BOTTOM OF A MEAT PACKAGE IS BLOOD The liquid which can sometimes be found at the bottom of a meat package is what meat scientists call “purge,” is a combination of water and meat proteins that drain from meat. One of those proteins, water-soluble myoglobin, is the key reason for the meat’s red color, MYTH: MEAT IS LESS SAFE TODAY THAN IT WAS IN THE PAST An environmental pathogen called Listeria monocytogenes that can contaminate a range of protein foods has also declined markedly on ready-to-eat meat and poultry products. Between 2000 and 2009, L. monocytogenes declined more than 80 percent and now is found MYTH: THE USE OF CELERY POWDER TO CURE SOME MEATS IS Celery powder is naturally rich in nitrate, which is closely related to nitrite and performs the same curing functions when added. Celery powder can be used in any cured meat product and is often used as a curing agent for natural or organic products as well. Currently, USDA regulations require that meats cured with celery powder to be called MYTH: IF MEAT TURNS BROWN, THAT MEANS IT IS SPOILED Changes in color can be an indicator that the process is beginning, but color change alone does not mean the product is spoiled. The most potent indicator of spoilage is an off odor. A spoiled product also can be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it MYTH: IT TAKES 2400 GALLONS OF WATER TO MAKE A POUND OF BEEF Fact: The 2400 number may have been true 30 to 40 years ago, but modern beef production has improved significantly over time as better husbandry practices have actually reduced water usage. MYTH: IT TAKES 2400 GALLONS OF WATER TO MAKE A POUND OF BEEF The 2400 number may have been true 30 to 40 years ago, but modern beef production has improved significantly over time as better husbandry practices have actually reduced water usage. Today it takes 441 gallons of water to produce one pound of boneless beef. 1. The large numbers often cited also rely on averaged global data. MYTH: LIVESTOCK ARE AWARE AND AFRAID THEY ARE GOING TO BE Fact: Based on research from leading animal welfare expert Temple Grandin, Ph.D., and others, animals are unaware they are about to be slaughtered when arriving at a processing facility. Grandin notes that cows will behave the same whether they are going into a veterinary chute on the farm or in a processing facility, a strong indicationthat
MYTH: HORMONE USE IN POULTRY PRODUCTION POSES A HEALTH Fact: Federal law prohibits the use of hormones in poultry production. Polling data showed that many consumers were confused about when hormones were used in livestock and poultry production and about theirsafety.
MYTH: 80 PERCENT OF ANTIBIOTICS ARE USED IN ANIMALS The 80 percent number that is commonly used by critics of antibiotic use in livestock and poultry is extrapolated from Food and Drug Administration (FDA) data on how much antibiotics are sold in the U.S. every year for human and animal use. Because there is currently no solid data on antibiotic use in human medicine, this calculation is aguess
MEAT MYTHCRUSHERSABOUTVIDEOSRESOURCESEXPERTSCONTACTMYTH Myth: Washing Meat Before You Cook It Is a Helpful Food Safety Step. MYTH: Spinach and Other Vegetables are Equally Good Sources of Iron as Meat. MYTH: Meat Is the Only Product from Animals Raised for Food. MYTH: Livestock Have a Greater Negative Environmental Impact thanCars.
MYTH: THE LIQUID AT THE BOTTOM OF A MEAT PACKAGE IS BLOOD The liquid which can sometimes be found at the bottom of a meat package is what meat scientists call “purge,” is a combination of water and meat proteins that drain from meat. One of those proteins, water-soluble myoglobin, is the key reason for the meat’s red color, MYTH: MEAT IS LESS SAFE TODAY THAN IT WAS IN THE PAST An environmental pathogen called Listeria monocytogenes that can contaminate a range of protein foods has also declined markedly on ready-to-eat meat and poultry products. Between 2000 and 2009, L. monocytogenes declined more than 80 percent and now is found MYTH: THE USE OF CELERY POWDER TO CURE SOME MEATS IS Celery powder is naturally rich in nitrate, which is closely related to nitrite and performs the same curing functions when added. Celery powder can be used in any cured meat product and is often used as a curing agent for natural or organic products as well. Currently, USDA regulations require that meats cured with celery powder to be called MYTH: IF MEAT TURNS BROWN, THAT MEANS IT IS SPOILED Changes in color can be an indicator that the process is beginning, but color change alone does not mean the product is spoiled. The most potent indicator of spoilage is an off odor. A spoiled product also can be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it MYTH: IT TAKES 2400 GALLONS OF WATER TO MAKE A POUND OF BEEF Fact: The 2400 number may have been true 30 to 40 years ago, but modern beef production has improved significantly over time as better husbandry practices have actually reduced water usage. MYTH: IT TAKES 2400 GALLONS OF WATER TO MAKE A POUND OF BEEF The 2400 number may have been true 30 to 40 years ago, but modern beef production has improved significantly over time as better husbandry practices have actually reduced water usage. Today it takes 441 gallons of water to produce one pound of boneless beef. 1. The large numbers often cited also rely on averaged global data. MYTH: LIVESTOCK ARE AWARE AND AFRAID THEY ARE GOING TO BE Fact: Based on research from leading animal welfare expert Temple Grandin, Ph.D., and others, animals are unaware they are about to be slaughtered when arriving at a processing facility. Grandin notes that cows will behave the same whether they are going into a veterinary chute on the farm or in a processing facility, a strong indicationthat
MYTH: HORMONE USE IN POULTRY PRODUCTION POSES A HEALTH Fact: Federal law prohibits the use of hormones in poultry production. Polling data showed that many consumers were confused about when hormones were used in livestock and poultry production and about theirsafety.
MYTH: 80 PERCENT OF ANTIBIOTICS ARE USED IN ANIMALS The 80 percent number that is commonly used by critics of antibiotic use in livestock and poultry is extrapolated from Food and Drug Administration (FDA) data on how much antibiotics are sold in the U.S. every year for human and animal use. Because there is currently no solid data on antibiotic use in human medicine, this calculation is aguess
VIDEOS | MEAT MYTHCRUSHERS Myth: The Meat Industry is One of the Most Dangerous Industries to Work In. Myth: Line Speeds At Meat Plants are Solely Determined by a Company. Myth: The Liquid at the Bottom of a Meat Package is Blood. Ordinary Household Ammonia is Used to Make Some Hamburgers. 'Glue' isUsed to
MYTH: HORMONE USE IN POULTRY PRODUCTION POSES A HEALTH Fact: Federal law prohibits the use of hormones in poultry production. Polling data showed that many consumers were confused about when hormones were used in livestock and poultry production and about theirsafety.
MYTH: LIVESTOCK RAISED FOR MEAT PRIMARILY USE LAND THAT Myth: Livestock Raised For Meat Primarily Use Land That Could Grow Other Crops. In the U.S. around half of all land is used for agriculture. 1 Livestock land use is approximately 70 percent of the agricultural land in the U.S., while around 30 percent is used to grow crops. However, USDA says only 1.6 percent of the land used to raiselivestock
MYTH: WASHING MEAT BEFORE YOU COOK IT IS A HELPFUL FOOD Wash hands in hot soapy water before and after handling raw meat and poultry. Wash any utensils or cutting boards that came into contact with raw meat or poultry in hot soapy water. Make sure to use separate cutting boards and plates for raw meat and other foods. Refrigerate leftovers within two hours of cooking and reheat to 165 degrees MYTH: GOING MEATLESS ONE DAY A WEEK CAN HAVE A SIGNIFICANT The data shows that reducing meat consumption one day per week as recommended by the Meatless Monday campaign has a negligible impact on greenhouse gas emissions. According to the Environmental Protection Agency (EPA), just 3.4 percent of greenhouse gas emissions are from livestock agriculture, with beef contributing 1.4 percent. MYTH: GRASS-FED BEEF IS MORE NUTRITIOUS THAN BEEF FROM Fact: Grass-fed beef has slightly lower levels of saturated fat than corn fed beef. While grass-fed beef does have slightly higher levels of omega-3 fatty acids than cattle finished on corn and grain, neither type of beef is a rich source of omega-3s compared to fish. MYTH: IT TAKES 2400 GALLONS OF WATER TO MAKE A POUND OF BEEF The 2400 number may have been true 30 to 40 years ago, but modern beef production has improved significantly over time as better husbandry practices have actually reduced water usage. Today it takes 441 gallons of water to produce one pound of boneless beef. 1. The large numbers often cited also rely on averaged global data. MYTH: LOCAL MEAT AND POULTRY ARE SAFER AND BETTER FOR THE Fact: While the familiarity of a local producer may have an appeal, it doesn’t necessarily mean that meat is safer or more environmentallyfriendly.
MYTH: 800 STUDIES FOUND MEAT CAUSES CANCER The International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO), reviewed 800 studies during its evaluation of red and processed meat, but it only based its findings suggesting a relationship between meat and cancer on a very limited number of the 800 studies. The panel looked at just 18 studieson
MYTH: LARGER MODERN CATTLE OPERATIONS TODAY HAVE A GREATER Fact: Many studies show quite the opposite. Agriculture operations of any size can be managed in environmentally sound ways. But modern operations can benefit MEAT MYTHCRUSHERSABOUTVIDEOSRESOURCESEXPERTSCONTACTMYTH Myth: Washing Meat Before You Cook It Is a Helpful Food Safety Step. MYTH: Spinach and Other Vegetables are Equally Good Sources of Iron as Meat. MYTH: Meat Is the Only Product from Animals Raised for Food. MYTH: Livestock Have a Greater Negative Environmental Impact thanCars.
MYTH: THE USE OF CELERY POWDER TO CURE SOME MEATS IS Celery powder is naturally rich in nitrate, which is closely related to nitrite and performs the same curing functions when added. Celery powder can be used in any cured meat product and is often used as a curing agent for natural or organic products as well. Currently, USDA regulations require that meats cured with celery powder to be called MYTH: MEAT IS LESS SAFE TODAY THAN IT WAS IN THE PAST An environmental pathogen called Listeria monocytogenes that can contaminate a range of protein foods has also declined markedly on ready-to-eat meat and poultry products. Between 2000 and 2009, L. monocytogenes declined more than 80 percent and now is found MYTH: LIVESTOCK ARE AWARE AND AFRAID THEY ARE GOING TO BE Fact: Based on research from leading animal welfare expert Temple Grandin, Ph.D., and others, animals are unaware they are about to be slaughtered when arriving at a processing facility. Grandin notes that cows will behave the same whether they are going into a veterinary chute on the farm or in a processing facility, a strong indicationthat
MYTH: LIVESTOCK RAISED FOR MEAT PRIMARILY USE LAND THAT Myth: Livestock Raised For Meat Primarily Use Land That Could Grow Other Crops. In the U.S. around half of all land is used for agriculture. 1 Livestock land use is approximately 70 percent of the agricultural land in the U.S., while around 30 percent is used to grow crops. However, USDA says only 1.6 percent of the land used to raiselivestock
MYTH: IF MEAT TURNS BROWN, THAT MEANS IT IS SPOILED Changes in color can be an indicator that the process is beginning, but color change alone does not mean the product is spoiled. The most potent indicator of spoilage is an off odor. A spoiled product also can be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it MYTH: THE LIQUID AT THE BOTTOM OF A MEAT PACKAGE IS BLOOD The liquid which can sometimes be found at the bottom of a meat package is what meat scientists call “purge,” is a combination of water and meat proteins that drain from meat. One of those proteins, water-soluble myoglobin, is the key reason for the meat’s red color, MYTH: WASHING MEAT BEFORE YOU COOK IT IS A HELPFUL FOOD Wash hands in hot soapy water before and after handling raw meat and poultry. Wash any utensils or cutting boards that came into contact with raw meat or poultry in hot soapy water. Make sure to use separate cutting boards and plates for raw meat and other foods. Refrigerate leftovers within two hours of cooking and reheat to 165 degrees MYTH: GRASS-FED BEEF IS MORE NUTRITIOUS THAN BEEF FROM Fact: Grass-fed beef has slightly lower levels of saturated fat than corn fed beef. While grass-fed beef does have slightly higher levels of omega-3 fatty acids than cattle finished on corn and grain, neither type of beef is a rich source of omega-3s compared to fish. MYTH: 80 PERCENT OF ANTIBIOTICS ARE USED IN ANIMALS The 80 percent number that is commonly used by critics of antibiotic use in livestock and poultry is extrapolated from Food and Drug Administration (FDA) data on how much antibiotics are sold in the U.S. every year for human and animal use. Because there is currently no solid data on antibiotic use in human medicine, this calculation is aguess
MEAT MYTHCRUSHERSABOUTVIDEOSRESOURCESEXPERTSCONTACTMYTH Myth: Washing Meat Before You Cook It Is a Helpful Food Safety Step. MYTH: Spinach and Other Vegetables are Equally Good Sources of Iron as Meat. MYTH: Meat Is the Only Product from Animals Raised for Food. MYTH: Livestock Have a Greater Negative Environmental Impact thanCars.
MYTH: THE USE OF CELERY POWDER TO CURE SOME MEATS IS Celery powder is naturally rich in nitrate, which is closely related to nitrite and performs the same curing functions when added. Celery powder can be used in any cured meat product and is often used as a curing agent for natural or organic products as well. Currently, USDA regulations require that meats cured with celery powder to be called MYTH: MEAT IS LESS SAFE TODAY THAN IT WAS IN THE PAST An environmental pathogen called Listeria monocytogenes that can contaminate a range of protein foods has also declined markedly on ready-to-eat meat and poultry products. Between 2000 and 2009, L. monocytogenes declined more than 80 percent and now is found MYTH: LIVESTOCK ARE AWARE AND AFRAID THEY ARE GOING TO BE Fact: Based on research from leading animal welfare expert Temple Grandin, Ph.D., and others, animals are unaware they are about to be slaughtered when arriving at a processing facility. Grandin notes that cows will behave the same whether they are going into a veterinary chute on the farm or in a processing facility, a strong indicationthat
MYTH: LIVESTOCK RAISED FOR MEAT PRIMARILY USE LAND THAT Myth: Livestock Raised For Meat Primarily Use Land That Could Grow Other Crops. In the U.S. around half of all land is used for agriculture. 1 Livestock land use is approximately 70 percent of the agricultural land in the U.S., while around 30 percent is used to grow crops. However, USDA says only 1.6 percent of the land used to raiselivestock
MYTH: IF MEAT TURNS BROWN, THAT MEANS IT IS SPOILED Changes in color can be an indicator that the process is beginning, but color change alone does not mean the product is spoiled. The most potent indicator of spoilage is an off odor. A spoiled product also can be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it MYTH: THE LIQUID AT THE BOTTOM OF A MEAT PACKAGE IS BLOOD The liquid which can sometimes be found at the bottom of a meat package is what meat scientists call “purge,” is a combination of water and meat proteins that drain from meat. One of those proteins, water-soluble myoglobin, is the key reason for the meat’s red color, MYTH: WASHING MEAT BEFORE YOU COOK IT IS A HELPFUL FOOD Wash hands in hot soapy water before and after handling raw meat and poultry. Wash any utensils or cutting boards that came into contact with raw meat or poultry in hot soapy water. Make sure to use separate cutting boards and plates for raw meat and other foods. Refrigerate leftovers within two hours of cooking and reheat to 165 degrees MYTH: GRASS-FED BEEF IS MORE NUTRITIOUS THAN BEEF FROM Fact: Grass-fed beef has slightly lower levels of saturated fat than corn fed beef. While grass-fed beef does have slightly higher levels of omega-3 fatty acids than cattle finished on corn and grain, neither type of beef is a rich source of omega-3s compared to fish. MYTH: 80 PERCENT OF ANTIBIOTICS ARE USED IN ANIMALS The 80 percent number that is commonly used by critics of antibiotic use in livestock and poultry is extrapolated from Food and Drug Administration (FDA) data on how much antibiotics are sold in the U.S. every year for human and animal use. Because there is currently no solid data on antibiotic use in human medicine, this calculation is aguess
VIDEOS | MEAT MYTHCRUSHERS Myth: The Meat Industry is One of the Most Dangerous Industries to Work In. Myth: Line Speeds At Meat Plants are Solely Determined by a Company. Myth: The Liquid at the Bottom of a Meat Package is Blood. Ordinary Household Ammonia is Used to Make Some Hamburgers. 'Glue' isUsed to
MYTH: MEAT IS LESS SAFE TODAY THAN IT WAS IN THE PAST An environmental pathogen called Listeria monocytogenes that can contaminate a range of protein foods has also declined markedly on ready-to-eat meat and poultry products. Between 2000 and 2009, L. monocytogenes declined more than 80 percent and now is found MYTH: MEATS THAT HAVE BEEN TENDERIZED ARE LESS SAFE USDA scientists in 2008 stated that the risk of illness from E. coli O157:H7 in tenderized beef steaks is “not significantly higher” than intact beef steaks. 1 USDA recommends that mechanically tenderized meat be cooked to 145 degrees Fahrenheit which is a medium rare degree of doneness and then held for three minutes beforeconsuming. 2
MYTH: HORMONE USE IN POULTRY PRODUCTION POSES A HEALTH Fact: Federal law prohibits the use of hormones in poultry production. Polling data showed that many consumers were confused about when hormones were used in livestock and poultry production and about theirsafety.
MYTH: LOCAL MEAT AND POULTRY ARE SAFER AND BETTER FOR THE Fact: While the familiarity of a local producer may have an appeal, it doesn’t necessarily mean that meat is safer or more environmentallyfriendly.
MYTH: PROCESSED MEAT IS UNHEALTHY AND SHOULD BE AVOIDED It can be processed in a plant, where it is cut, seasoned and cooked. Or consumers can buy meat fresh and take it home and process it in the kitchen. They may add salt, seasonings and spices. They may cut it, trim it and cook it. Meat processors do the same thing, except they do it under the watchful eye of federal inspectors, according to MYTH: ANTIBIOTIC USE IN LIVESTOCK PRODUCTION IS INCREASING Fact: Antibiotic use in livestock and poultry production is strictly regulated by officials at the U.S. Food and Drug Administration (FDA) and meat and poultry is inspected in plants by the U.S. Department of Agriculture to ensure that it complies with all federal safety rules. MYTH: 800 STUDIES FOUND MEAT CAUSES CANCER The International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO), reviewed 800 studies during its evaluation of red and processed meat, but it only based its findings suggesting a relationship between meat and cancer on a very limited number of the 800 studies. The panel looked at just 18 studieson
MYTH: IT TAKES 2400 GALLONS OF WATER TO MAKE A POUND OF BEEF Fact: The 2400 number may have been true 30 to 40 years ago, but modern beef production has improved significantly over time as better husbandry practices have actually reduced water usage. MYTH: IT TAKES 2400 GALLONS OF WATER TO MAKE A POUND OF BEEF The 2400 number may have been true 30 to 40 years ago, but modern beef production has improved significantly over time as better husbandry practices have actually reduced water usage. Today it takes 441 gallons of water to produce one pound of boneless beef. 1. The large numbers often cited also rely on averaged global data.* Home
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When Congress created the U.S. Department of Agriculture in 1862, it was called "The People's Department" because nine out of ten Americans lived on farm. Today, fewer than five percent of Americans live on farms. The majority are separated from farming by multiplegenerations.
This means that for many people, the news media, books and movies are their sources for information about how America's food is produced. This also means Americans are vulnerable to myths and misinformation. At Meat MythCrushers, our goal is to crush the myths and provide you with referenced facts so you can make informed choices that are rightfor you.
SEE ALL MYTH CRUSHER VIDEOS*
Myth: The Meat Industry is One of the Most Dangerous Industries toWork In
*
Myth: Line Speeds At Meat Plants are Solely Determined by a Company*
Myth: The Liquid at the Bottom of a Meat Package is Blood*
Myth: Washing Meat Before You Cook It Is a Helpful Food Safety Step*
MYTH: Spinach and Other Vegetables are Equally Good Sources of Iron asMeat.
*
MYTH: Meat Is the Only Product from Animals Raised for Food*
MYTH: Livestock Have a Greater Negative Environmental Impact than Cars*
MYTH: Processed Meat is Unhealthy and Should Be Avoided*
MYTH: 'Glue' is Used to Hold Some Meat Together*
MYTH: Ordinary Household Ammonia is Used to Make Some Hamburgers*
MYTH: Hormone Use In Poultry Production Poses a Health Risk toConsumers
*
MYTH: Hormone Use in Pig Production Poses a Health Risk to Consumers*
MYTH: Hormone Use in Beef Production is a Health Concern*
MYTH: Meat Is Less Safe Today Than it Was in the Past*
MYTH: Americans Eat Too Much Meat And It Contains Saturated Fat that Leads to Heart Disease*
MYTH: Inspectors Only Visit Meat Plants Occasionally*
MYTH: Americans Get the Most Sodium Nitrite from Cured Meats*
MYTH: Nitrite in Cured Meat is Linked to Diseases Like Cancer*
MYTH: Monitoring of Animal Welfare In Meat Plants Is Inadequate*
MYTH: Antibiotic Use in Livestock Production is Increasing and This IsHuman Health Risk
*
MYTH: Feeding Cattle Corn is Unnatural*
MYTH: Grass-Fed Beef Is Safer than Beef from Cattle Finished on Cornand Grains
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