New rules regarding cooking pork

May 25th, 2011

These new USDA guidelines will hopefully allow you to quit serving dry pork or having to cook pork that has been injected with a saline to keep it moist. Of course our Berkshire pork is bred to cook tender and moist naturally!

  

USDA lowers cooking temperature for pork

 

By Rita Jane Gabbett on 5/24/2011

 

 

USDA announced it is updating its recommendation for safely cooking pork, steaks, roasts, and chops.

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

“With a single temperature for all whole cuts of meat and uniform three-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Under Secretary Elisabeth Hagen. “Now there will only be three numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry.”

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time.

USDA lowers cooking temperature for pork
 
By Rita Jane Gabbett on 5/24/2011
 

JBS

USDA announced it is updating its recommendation for safely cooking pork, steaks, roasts, and chops.

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

“With a single temperature for all whole cuts of meat and uniform three-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Under Secretary Elisabeth Hagen. “Now there will only be three numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry.”

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time.

USDA lowers cooking temperature for pork
 
By Rita Jane Gabbett on 5/24/2011
 

SDIX

USDA announced it is updating its recommendation for safely cooking pork, steaks, roasts, and chops.

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

“With a single temperature for all whole cuts of meat and uniform three-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Under Secretary Elisabeth Hagen. “Now there will only be three numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry.”

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time.

USDA lowers cooking temperature for pork
 
By Rita Jane Gabbett on 5/24/2011
 

SDIX

USDA announced it is updating its recommendation for safely cooking pork, steaks, roasts, and chops.

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

“With a single temperature for all whole cuts of meat and uniform three-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Under Secretary Elisabeth Hagen. “Now there will only be three numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry.”

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time.

USDA lowers cooking temperature for pork
 
By Rita Jane Gabbett on 5/24/2011
 

SDIX

USDA announced it is updating its recommendation for safely cooking pork, steaks, roasts, and chops.

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

“With a single temperature for all whole cuts of meat and uniform three-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Under Secretary Elisabeth Hagen. “Now there will only be three numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry.”

USDA is lowering the recommended safe cooking temperature for whole cuts of pork from 160 °F to 145 °F and adding a three-minute rest time.

Food Prices remaining stable? Doubtful according to Nielsen.

March 1st, 2011

 

While Americans have had many things to worry about during the recession and now the sluggish recovery, fast-rising prices at the supermarket were not one of them. The U.S. Department of Agriculture’s all-food index showed a modest 0.8 percent price increase from 2009 to 2010, and just a 0.3 percent increase in the price of foods consumed at home – the lowest levels of food price inflation since the 1960s. But at a time when many countries around the world are facing double-digit inflation on basic food items, can the U.S. be far behind?

The simple answer is no. The USDA is forecasting overall food prices to go up between two to three percent in 2011, due largely to the rising cost of commodities and lower supplies of basic ingredients – higher than the past few years, but certainly not the levels being encountered around the world. Demand for corn is at the highest levels in recent memory: supplies of the U.S. crop are at 15 year low as increasing demand from the U.S. ethanol industry is using existing resources. To get a better sense of how price increases could affect the average American household, it makes sense to look at overall food spending and how it compares to other countries.

Cost of Food
According to the USDA, Americans spent more than $607 billion on food consumed at home in 2009, and another $575 billion in food consumed away from home. For most of the decade, food eaten outside of the home was making steady gains, and by 2008, in-home and out-of-home food consumption was essentially on par. But the recession changed all that, and as consumers sought ways to save money, outside dining was one easy way to reduce household expenses.

The cost of food for the average U.S. household makes up a lower percentage of income than almost any other nation. Food accounts for just 6.9 percent of the average American household’s expenses, compared to more than 11 percent for the average Austrian household, 15 percent in a South Korean home, 42 percent in a Ukrainian home and 45 percent in a Pakistani home. On a per capita basis, that amounts to $2,208 in the U.S., $2,860 in Austria, but just $701 in Ukraine and $309 in Pakistan.

Inflationary Impact on Families
With that in mind, how might inflation affect the average American family? If the USDA’s forecast holds true, inflation of 2–3 percent would add $178 – $267 to the food bill per year. If inflation goes a bit higher than expected, say 4–6 percent, food would cost the average household another $356 to $554 each year – not an insignificant amount. But the real story is more complex. Consider the reduction in the social security tax rate for 2011: the decrease in the rate from 6.2 percent of income to 4.2 percent equates to an additional $1,000 in the average American’s wallet, enough to cover increased food costs and then some. And, we should expect increased demand for products and services in the U.S. as unemployment subsides throughout this year and consumer confidence builds.

With the cost of basic commodities such as meat, wheat, milk and eggs rising by high-single or low double digits, CPG manufacturers will need to raise prices. We think that most retailers will simply pass those costs on to consumers – a move that may prompt more households to shift to less expensive private label goods, which have already enjoyed solid growth over the past three years. A smaller percentage of retailers will resist price increases and will look to turn lower prices into a competitive advantage.

The stability of food prices during 2010 was a small blessing for families looking to control expenses during a time of economic uncertainty. But for retailers and CPG manufacturers, it has come at a cost. Unable to pass on cost increases to consumers, they have had to find new, innovative ways to maintain sales and margins. Some of this came through new product innovation, while others reverted to adjusting ingredients and package size. Now, however, it looks as if they may finally be able to justifiably increase prices as the economy improves and consumers show a renewed willingness to spend.

Cautionary Note: Global Oil Price Impact
With continued unrest in the Middle East and northern Africa and the resulting impact on global oil prices, we will likely see increased inflationary pressures from rising fuel prices have a similar impact on U.S. consumers as experienced in 2008 (i.e., shopping trip compression, more at-home consumption, value buying and increased coupon usage). Global demand for U.S. food in developing countries is great for U.S. exports, but those gains may also lead to higher food prices for U.S. consumers.

 

New Food Safety Bill is passed by Congress

September 27th, 2010

WASHINGTON (Thursday, Sept. 23, 2010) – The Senate Judiciary Committee Thursday unanimously voted to send legislation to strengthen penalties for companies and individuals that knowingly violate food safety standards and endanger American lives by placing tainted food products on the market.  The Food Safety Accountability Act is authored by Senator Patrick Leahy (D-Vt.), who chairs the Committee.

The Food Safety Accountability Act increases criminal penalties for any individual or corporation that knowing distribute adulterated or misbranded food products.  The legislation will make such an offense a felony, rather than just a misdemeanor.  The bill establishes fines and prison sentences up to 10 years for violating food safety standards.

“The Justice Department must be given the tools it needs to investigate, prosecute, and truly deter crime involving food safety,” said Leahy.  “The Food Safety Accountability Act will be an important step toward making our food supply safer.  The Senate should pass this legislation without delay.”

Cartoon characters attract kids to junk food, study finds. No Kidding?

June 23rd, 2010

From the “Hello Mr. Obvious’ files: Children prefer the taste of foods branded with images of popular cartoon characters and choose those foods more often than unbranded ones, according to research from Yale’s Rudd Center for Food Policy and Obesity.

Natural B12 occurs only in animal products including meat

June 10th, 2010

B-vitamins may lead to happier seniors: Study

By Stephen Daniells, 09-Jun-2010

Increased intakes of vitamins B6 and B12 may reduce the risk of seniors developing depressive symptoms, says a new study with 3,500 Chicagoans.

For every 10 milligram increase in the intake of vitamin B6 and for every 10 microgram increase in vitamin B12 the risk of developing symptoms of depression were decreased by 2 per cent per year, according to findings published in the American Journal of Clinical Nutrition.

The study adds to previous reports linking B vitamin intakes and a lower risk of depression. The World Health Organization (WHO) forecasts that within 20 years more people will be affected by depression than any other health problem; it ranks depression as the leading cause of disability worldwide, with around 120 million people affected.

Here is the link to ‘Ask Karen’ for all your Summertime foods safety questions

June 8th, 2010

http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/index.asp?src_location=IWT&src_page=Home

The ‘new’ Atkins Diet Q&A

June 8th, 2010

The low-carbohydrate Atkins diet has had a makeover in the New York Times bestseller “The New Atkins for a New You” by Dr. Eric C. Westman, Dr. Stephen D. Phinney and Dr. Jeff S. Volek.

Meatingplace caught up with Dr. Westman to discuss meat’s role in the new Atkins diet. Dr. Westman is an associate professor of medicine at Duke University Health System. As director of the Duke Lifestyle Medicine Clinic, he studies treatments for conditions such as obesity and diabetes.

In a nutshell, how is the new Atkins diet different from the old Atkins diet?

It’s much more flexible. There is more emphasis on whole foods with a recommendation of 12 to 15 net carbs in the form of vegetables, more emphasis on good fats such as olive oil, and protein can be lean if preferred. There is room for much greater personalization—for example you are taught how to eat at fast-food restaurants, and there is no need to check urine ketones.

What is the approach to protein in the new Atkins diet? Has that changed?

The title of Chapter 4 in the book is “The Power of Protein.” The protein intake pretty much takes care of itself because the appetite regulation works so well. We teach that you can have all kinds of protein as long as you have healthy fats to keep fat level up. We do give guidelines for the target level of protein intake: about 4 to 6 ounces per meal and contrary to popular belief, protein is not unlimited. There is no need to eat meat and bacon if you don’t want to—even vegetarian sources of protein are fine.

Has the role of meat in the Atkins diet changed? If so, how?

The role of meat on Atkins really hasn’t changed. High quality protein is encouraged, which of course is simplest to obtain from animal sources. Contrary to the popular belief that Atkins is just beef and bacon, you can do Atkins with fish and poultry, or even as a vegetarian. But there is nothing wrong with beef and bacon.

Is there a difference between the roles of red meat and poultry in the new Atkins diet?

No, not really. Animal sources of protein play an important role in providing a complete supply of amino acids.

Is there any change in recommendations on processed meats (hams, sausage, hot dogs) versus fresh meats?

Processed and fresh meats can provide high quality protein, and are acceptable. Processed meats with nitrates are discouraged for long-term use.
Your book recommends adding additional fat, such as butter or oil, if meat is trimmed or skin is removed from poultry. Why?

We have a chapter in the book entitled: “Meet Your New Friend: Fat.” We explain that is important to eat fat because it helps to keep you in the fat burning mode, and it supplies your body’s energy. It is fine to eat lean protein sources, but added fats would be necessary if lean is preferred.

The Presidents Report on Child Obesity released.

May 11th, 2010

Are you sure it’s the grilled pork loin for supper or the PopTarts and Cheetos they have before that’s the problem?  

Childhood Obesity Task Force outlines areas for action

By Caroline Scott-Thomas, 11-May-2010

Related topics: The obesity problem, Financial & Industry

Cutting kids’ consumption of added sugars and decreasing the portion of unhealthy foods advertised to children are among measures recommended in the long-awaited report from the President’s Task Force on Childhood Obesity.

The Task Force on Childhood Obesity was set up by President Obama in February and appointed Michelle Obama to lead the program. She launched the Let’s Move campaign with the goal of ending childhood obesity within a generation.

In a press conference presenting the taskforce’s conclusions, Mrs. Obama said the initiative would start by using the currently available federal tools, but that the key is that “for the first time we are setting really clear goals…not just talking about making a difference but actually doing it.”

Many of those goals are familiar, such as increasing access to healthy foods, eliminated food deserts, and promoting physical activity. However, Obama was clear that initiatives to tackle obesity are not to be handed down from government.

She said: “No one gets off the hook on this one, from governments to schools, to non-profits… all the way down to families around the dinner table.”

Among about 70 recommendations, the report said there should be an effort to decrease the amount of added sugar that children get “from a whole range of products,” and that the portion of healthy food and beverage ads targeted at children should be increased, so that a third of foods advertised to children are for healthy foods within three years.

The report said that the program could claim success if the United States were to return to rates of childhood obesity of five percent by 2030, as opposed to the nearly 20 percent of children who are currently obese.

 “Children today consume a substantial amount of added sugars through a whole range of products. Using existing data sources, CDC’s National Center for Health Statistics can determine how much added sugar children are currently consuming. Targets for reducing added sugar will then need to be established that track the overall goal of driving obesity rates down to 5% by 2030,” the report said.

Childhood obesity is at record levels, with 32 percent of US children and adolescents overweight or obese, according to statistics from the Centers for Disease Control and Prevention (CDC). This falls far short of an earlier government pledge to shrink the number of overweight children to five percent by 2010.

Many of the report’s recommendations have already been discussed with industry over the past three months as Michelle Obama’s Let’s Move campaign has taken shape, including the suggestion that federal agencies should work with industry to create a standard front-of-pack nutrition label – an initiative that the Food and Drug Administration (FDA) is already considering.

You laugh when I say ‘meat science’?

April 27th, 2010

 

I get some pretty funny looks whenever I mention the mention the words ‘Meat Science’. I am not sure why since 85 percent of the chemistry majors graduating from college today are hired by the food industry. Read this introductory information on what happens during the smoking process. Also imagining creating, testing, measuring, etc. Sure it’s not rocket science but is a little more involved  than baking soda volcanoes.       

When natural smoke is generated from wood, hundreds of chemical compounds are produced. The most important part of smoke for food products are the gases in which close to 100 different chemical compounds have been identified. Smoke also includes many particulate components that make smoke visible in the air when the smoke is formed, but which are not needed, or may even be undesirable, for application to meat products.

The gaseous compounds in smoke are the source of the color, flavor and preservative effects of smoke. These compounds include several carbonyls, phenols, organic acids and alcohols. It’s important to understand that the generation of these compounds from wood sources is dependent on the temperature at which the smoke is being formed. Smoldering sawdust or wood chips can vary from about 300 degrees F to over 800 degrees F, depending on moisture content and air flow. The most desirable mix of gaseous compounds is produced in the lower temperature range of about 300 degrees F to 450 degrees F.

Determining the best smoke-gas mixture is important because different compounds in the gas mix each produce a characteristic effect on the smoked product. Color, for example, is the result of carbonyls, while flavor is the result of both carbonyls and phenols. The phenols are also particularly effective as antioxidants and help to preserve flavor, another advantage of smoke application. Organic acids in wood smoke are good antimicrobial agents and will reduce bacterial numbers. The acidity of the acids from smoke will also denature the surface proteins on the product to form a surface “skin,” a process important to products such as frankfurters. Alcohols in wood smoke are also potential antimicrobial agents and contribute to the preservative effect of smoke.

When the best smoke generation conditions for natural smoke have been determined, the next consideration is how to achieve the best deposition of the smoke gases on the product surface. Here, several factors come into play. It almost goes without saying that the density of the smoke generated will affect the amount of smoke contact with the product, so a heavy smoke, highly concentrated with the desirable gas components, will be more effective. However, air flow within the smoke chamber will also be a factor. Moderate air flow increases the smoke-to-product contact by pushing the gases onto the product, but increased air flow will reduce smoke density and may reduce smoke deposition. The best combination of smoke density and simultaneous air flow within the application chamber will need to be determined.

The major determinant of natural smoke deposition on product surfaces, however, is the product surface moisture content at the time of smoke application. Of course, the casing used must be a type that is highly permeable to smoke, but given that, a wet surface will absorb more smoke than a dry surface and will result in darker surface color. Excessive surface moisture is likely to result in dull brown or even black color tones.

Virtually all smokehouse processing sequences use a drying step prior to smoke application to prepare and equilibrate the product surface for smoke. Smoke color can be adjusted by the pre-smoking step, with a dryer surface resulting in lighter smoke color. A general rule of thumb is that the product surface should be somewhat sticky just prior to smoking. Likewise, the relative humidity in the chamber during application of smoke will affect product surface moisture and, consequently, smoke deposition.

The primary advantage to traditional natural smoke is the authentic flavor. Disadvantages of natural smoke include air-emission issues from smoke exhaust and the presence of polycyclic hydrocarbons. Some of the polycyclic hydrocarbons, particularly benzopyrene and dibenzanthracene, are mutagens and/or carcinogens. These compounds can be reduced in natural smoke by restricting smoke generator temperature to the lower end of the smoke generation temperature range, about 500 degrees F or less.

 
 
   

Already have been doing this for 24 years!

April 22nd, 2010

By Lyndsey Layton

Washington Post Staff Writer
Tuesday, April 20, 2010

The Food and Drug Administration is planning an unprecedented effort to gradually reduce the salt consumed each day by Americans, saying that less sodium in everything from soup to nuts would prevent thousands of deaths from hypertension and heart disease. The initiative, to be launched this year, would eventually lead to the first legal limits on the amount of salt allowed in food products. The government intends to work with the food industry and health experts to reduce sodium gradually over a period of years to adjust the American palate to a less salty diet, according to FDA sources, who spoke on condition of anonymity because the initiative had not been formally announced.

Officials have not determined the salt limits. In a complicated undertaking, the FDA would analyze the salt in spaghetti sauces, breads and thousands of other products that make up the $600 billion food and beverage market, sources said. Working with food manufacturers, the government would set limits for salt in these categories, designed to gradually ratchet down sodium consumption. The changes would be calibrated so that consumers barely notice the modification.

The legal limits would be open to public comment, but administration officials do not think they need additional authority from Congress.

“This is a 10-year program,” one source said. “This is not rolling off a log. We’re talking about a comprehensive phase-down of a widely used ingredient. We’re talking about embedded tastes in a whole generation of people.”

The FDA, which regulates most processed foods, would be joined in the effort by the U.S. Department of Agriculture, which oversees meat and poultry.

Currently, manufacturers can use as much salt as they like in products because under federal standards, it falls into the category deemed “generally recognized as safe.” Foodmakers are merely required to report the amount on nutrition labels.

But for the past 30 years, health officials have grown increasingly alarmed as salt intake has increased with the explosion in processed foods and restaurant meals. Most adults consume about twice the government’s daily recommended limit, according to the Centers for Disease Control and Prevention.

Until now, the government has pushed the food industry to voluntarily reduce salt and tried to educate consumers about the dangers of excessive sodium. But in a study to be released Wednesday, an expert panel convened by the Institute of Medicine concludes that those measures have failed. The panel will recommend that the government take action, according to sources familiar with the findings. 

Morton Satin, director for technical and regulatory affairs at the Salt Institute, which represents salt producers, said regulation “would be a disaster for the public.” He said that the science regarding sodium is unclear and that consumption does not necessarily lead to health problems