UPDATES IN MEAT

SCIENCE TECHNOLOGY

School of Chemical Sciences and Food Technology, FST, UKM, 43600 Bangi,

Malaysia.daging@ukm.my

World Halal Research Symposium,

HDC, 24-26 June, Kuala lumpur

1

PROF. DR. ABDUL SALAM BABJI

MASOMEH GHASSEM

HONG PUI KHOON

Introduction

2

Clean and Unclean

Meats?

3

“Of the cattle are some for burden and some for meat: eat what God hath provided for you, and follow not the footsteps of Satan: for he is to you an avowed enemy.” (Al-An’am: 42)

MEAT:

Major source of protein for human development.

Supply fats, vitamins and mineral (iron & zinc) for a healthy body 4

The enduring practice of the apostles and early Church was to continue to follow the distinctions God gave regarding clean and unclean meats (Act 10:14).

The Bible speaks of unclean animals (Revelation 18:2) and punishment of those who disobey Him in this matter (Isaiah 66:15-17). The Bible continues to show obedience to the laws of clean and unclean food as an identifying characteristics of God‘s people.

5

His chosen people as called to holiness. This

includes the matter of clean and unclean

meats.

6

Peter‘s vision: Did God cleanse all meats? ― were all kinds of four-footed animals of the earth, wild beasts, creeping things, and birds of the air.‖ Peter heard a voice tell Him, ― Rise, Peter, kill and eat‖ (Acts 10:11-13)

Many readers, without finishing the account, assume they know the meaning of the vision–that God told Peter we are now free to eat any kind of animal flesh we desired.

7

Health risk to

humans?

Beef, and fish that have scales and fins, is ideal for the health of humans. Many land animals God designed for food provide an additional benefit in that they generally eat grasses and grains that were designed for food.

Almost all of the creatures on the unclean list are scavengers,‖ ―in many cases, they don‘t hunt for their own food; they eat the dead and decaying matter of our environment. A catfish does that at the bottom of a pond; lobsters and shrimp do it in the ocean. A pig will eat anything. Vultures, almost by definition, are known for their scavenger habits. 8

Horses and rabbits, are not clean as they do not have spilt hooves. Studies showed that horse meat often contain viruses and parasites. Rabbits, are the course of tularemia.

―one reason for God‘s rule forbidding pork is that the digestive system of a pig is completely different from that of a cow. It is similar to ours, in that the stomach is very acidic. Pigs are gluttonous. Their stomach acids become diluted because of the volume of food, allowing all kinds of vermin to pass through this protective barrier. Parasites, bacteria, viruses and toxins can pass into the pig‘s flesh.‖

9

Don Colbert, M.D., adds ―besides being

gluttons, swine are also extremely filthy

animals‖.

Pork is also a very fatty meat. The toxins in pork

are held especially in the fat, which is not

isolated from the meat as can be the case in

lean beef.

3 of the 6 most common food-borne parasitic

diseases of humans are associated with pork

consumption. These includes toxoplasmosis,

taeniasis or cysticercosis (caused by the pork

tapeworm Taenia solium) and trichinellosis.10

‗shellfish can be placed in a body of water that is

contaminated with cholera bacteria, and they will

purify the water. Shrimp, oysters, crab, scallops and

mussels are particularly efficient in this. They filter

large volumes of water every day. Sewage laden with

chemicals, toxins and harmful bacteria, parasites and

viruses become concentrated in those shellfish.‖

This cause of cholera outbreaks in several areas has

been traced to contaminated shrimp, crab, oysters

and clams.

11

Dr. Russell‘s conclusion ―although swine help

clean the earth, and shellfish and catfish are

ideally designed to purify the water, we don‘t

want to eat what they clean up!!‖

12

Animal proteins, fats and by-products added to

meat-based products economic, sensory, texture

and flavor reasons.

Animal proteins, hydrolysates, fats and skin readily

available increased demand (Babji, et.al, 1999).

Today‘s consumers (Muslims) -- concern on HALAL,

health, diet and wholesomeness products.

Development of HALAL , healthful new meat based-

products a profitable venture

13

Halal Meat Products

14

Halal Concept

The underlying principle for a Muslim diet :

Food has to be halal (permissible)

And thoyyiban (wholesome: healthy, safe,

nutritious, quality).

15

16

17

The Prophet’s Dietary

Practices (hadits)

One third of the stomach content should be food, one third should be water and the remaining one third should be air

Eat less and slowly (it is discouraged to eat in excess and wastage is condemned)

Eat a balanced diet (Prophet‘s favourite food: milk, fruits, meat and honey

Eat moderately

Eat in a group (togetherness)

18

Processed Meat Products

From the animal Type of products

Meat cuts Retail cuts

Steak

Bacon

Meat trimmings Emulsion& fermented sausages

Liver pâté

Meat balls

Hamburgers

Restructured meat

Fat Frying fat, fat for bakery &

margarine

Bone Converted to feeding stuff

Def: whole muscle product that has been transformed into a manufactured product by chemical, enzymatic, or mechanical treatment.

19

Myofibrillar proteins Connective tissues proteins

Consistency

Sarcoplasmic proteins

MEAT STRUCTURE

WHCFHC

Juiciness Tenderness

EATING QUALITY OF WHOLE MEAT/ MEAT PRODUCTS

Cont….

20

Meat & Meat Product Processing

GRINDING MEAT INGREDIENTS

ADDING NON-MEAT INGREDIENTS

BLENDING, STUFFING, MARINATIN

MASSAGING, RESTRUCTURING

21

PROCESSES

ENZYMES, SCP, BIOACTIVES

FERMENTATION PRODUCTS

MICROBIAL HYDROLYSIS PRODUCTS

BYPRODUCTS-MDM, CT, CASINGS

FUNCTIONAL FOODS & DRINKS

PET FOOD AND ANIMAL FEED

Cont….

22

Classification of Processed

MeatsProcessed Meats

Non-comminuted products e.g. sectioned & formed products : cooked hams

Multi-needle injection

Massaging/tumbling

Grinder/mincer Bowl chopper

Coarsely comminuted products e.g. hamburgers

Finely comminuted products e.g.

sausages

Comminuted products

23

Sausage

24

Raw Materials of Sausage

Main ingredients : meat, ice/water, fat

Additives:- Salt

Phosphate

Nitrates & nitrites

Erythrobate

Ascorbates

Glucono Delta Lactone (GDL)

Sugar

Extenders: sodium casienate, whey protein, ISP, etc

Seasoning

Casing /container : animal, regenerated collagen, cloth, cellulose,& plastic

25

Sausage Processing

Grinding

Chilling & Decasing

Smoking & Cooking

Packaging

Linking & Tying Stuffing

Emulsifying ChoppingMixing

STUFFING26

Sausage Emulsion

Emulsion preparation : critical step in sausage processing technology

Stable & good emulsion : free from fat separation, jelly pocket, fat cap & surface grease.

Sausage emulsion : oil in water emulsion

a. Discontinuous / dispersion phase: fat droplets

b. Continuous phase: water + salt-solubilized actomyosin+ other skeletal muscle tissue proteins.

Actomyosin + other skeletal muscle tissue proteins can be extracted by adding 2% NaCl into the meat during chopping.

Overchopping, overheating & insufficient of meat in the formulation : major reason for emulsion breakdown

Emulsion breakdown : low yield, bad texture, low eating quality & other quality declines

27

• A comminuted meat emulsion, showing protein matrix of

muscle fibers, collagen fibers, and emulsified fat droplets

surrounded by a film of myofibrillar protein.

• Myofibrillar proteins (actin & myosin) responsible in

stabilizing fat droplet and emulsion by forming a viscous

gel matrix to minimize the fat globules movement.

Protein coating

Emulsified fat droplet

Collagen fiber

Muscle fiber

28

Advanced Technologies for

Meat Processing

Recent developments in new technologies

Production systems through modern biotechnology.

Automation in slaughter houses

Rapid nondestructive online detection systems.

Decontamination, high-pressure processing, fat

reduction, functional meat compounds, nitrite free

products.

Bacterial starters & fermentation products.

Meat product packaging systems.

29

Advanced Meat Processing

Hydrodynamic pressure processing

Functional Bioactive Peptides

Nitrite free meat products

Use of Bacteriocins against pathogens

Meat bacterial starters

Modified atmosphere packaging

Active packaging of meat products.

30

ATTENTION – Advances in

Processing Technologies

THORACIC STICKING SLAUGHTER

ELECTRICAL STUNNING

CAPTIVE BOLT STUNNING

KOBE BEEF, KOSHER CUTS

ORGANIC MEAT PRODUCTS

GELATIN, BIRD NEST, SHARK FIN SURIMI AND

MANY SURIMI PDTS.

31

Issues in Processed Meat

Products

Raw materials

Slaughtering

Processing operations/equipment

Packaging/Storage/Transportation

Food ingredients and additives

Food adulteration

Biotechnology and GMF (genetically modified food)

Food safety

Food quality aspects (aspect of ‗Thoyyiba‘)

32

Blood and Blood Plasma

33

BLOOD AND BLOOD PLASMA

Adding blood and blood plasma meat and

meat product quality.

Animal proteins develop the characteristic

of protein matrix chain technology in meat.

Fat and water binding.

Blood plasma from slaughter process

good for characterization of functional

protein.

Increasing protein content in product.34

Blood plasma and red color

Plasma powder shape or liquid

Added to sausage product and raw material

(surimi), MDM, luncheon meats.

Why blood added?? WHC, FBC, Emulsion

elasticity, improves product texture.

BLOOD AND BLOOD PLASMA

35

Cooking process coagulation of plasma,

fat and water binding.

Mix in flavorings , marinades, water @ 2%,

freeze, flakes, essence.

Usually, blood plasma will be added with

ice/water during grinding.

BLOOD AND BLOOD PLASMA

36

pH of blood plasma are around 6-7, good

WHC/WBC

More effective to water binding in meat with

blood plasma profit

Blood plasma also injected in the meat

lump more juiciness.

Tin food-plasma meat compact and more

tasty.

BLOOD AND BLOOD PLASMA

37

38

Red color from blood is added In sausage

fermentation /processing.

In labeling, the ingredient contents is vaguely

mentioned, because of low percent of plasma .

(<2%)

DIFFICULT to detect because easy to mix with

meat and destructible in heat processing

technology.

BLOOD AND BLOOD PLASMA

39

40

FEED /LIVESTOCK

FEED livestock rich on plasma, blood,

viscera, bone, meal, hormones, enzymes, fur,

fat, cull animals carcasses.

SeDAP - Spray dried animal protein.

Piglet protein source.

Enzyme Technology - porzyme Xylanase >

performance of animal.41

42

43

NutricinesNutrients that may also be medicines

Lysophosphotidylcholine – eg Nutricine

Enzymes customization

Oligo Zn+Cu

MicroPlus feed flavor

Phytogenic feed additives

Proteinated – Zn, Mn, Fe, Cu

Glycinated – ZnGly 20% + 28%

Methionated – MnMet 10% +40%

Phyzyme - Phytoses 44

Detection of Non-Fish Plasma

Protein in Surimi based Products

Surimi with good gelling properties and smooth texture is

required to produce a high quality and product.

Plasma form a strong gel & proteolytic enzymes

inhibitor properties.

The usage of various animals (swine & bovine) plasma

protein.

Plasma NON-HALAL

Method (identification) DNA method (more reliable)

45

Three out of 12 surimi-based products tested

shows POSITIVE results on amplification using

BOVINE specific primer (beef).

The HALAL status of these products are

DOUBTFUL for Muslim consumers.46

A. The Effect of Stress on the

Texture and Quality of the Meat

Before Calm & Rest

Struggling

should also

be minimized

During

Preserve the glycogen

stores present in the meat

47

B. The Effect of Stunning

Used to render the animal unconscious prior

to slaughtering to avoid wild movement

during slaughtering.

Two types of mechanical stunning:

a. Captive bolt stunners

b. Non-penetrating concussion stunners

The use of stunning equipment must be

under the supervision of a trained Muslim.

48

Other Problems with Halal Food

Dutch chicken with animal protein hydrolysates:

This is not allowed as the consumer does not

want to have other animal proteins than

chicken in frozen poultry.

49

Other Problems with Halal FoodCampylobacter

Chicken: Campylobacter is a food borne bacteria which is present in free living birds and nowadays in 30 to 70% in broiler chicken herds and laying hens.

Milk: Contamination of milk results from an infection of the udder or contact with manure of herds where campylobacter jejuni has developed a specific resistance to this environment.

50

Other Problems with Halal FoodCampylobacter

Surface water: Untreated drinking water is a source of infection of cattle and humans.

Bovine meat: The bovine meat from abattoir have very low levels of Campylobacter bacteria. This seems to be due to drying and refrigeration techniques from these plants.

Other infection sources: Raw sea foods and contact with pets.

Resistance to antibiotics: High resistance of Campylobacter jejuni and Campylobacter coli to erytromicine and fluorochinolone are increasing worldwide.

51

Symbols for Halal and Kosher

Symbols for Halal: If the product is Halal

certified it has a Halal symbol which is a "H"

under Triangle on the product.

Symbol for kosher foods: The symbol for

kosher is a U or UD, Circler K, Triangle K,

CRC, COR, V, kuf K which appears on the

food product.

52

Gelatin in Halal Food

Production

53

Sources of Gelatin

Common sources of gelatin are pigskin, cattle

hides, cattle bones, & less frequently, fish

skins & poultry skins.

GENERALLY – a product does indicate the

source of the gelatin.

Halal gelatin produce Europe, India,

Pakistan.

54

Types of Gelatin

Halal status depend on the nature of raw materials used manufacture

Two types of gelatin:

From pork skin

From cattle and calf skins/from demineralizedcattle bones – usually from animal slaughtered by non-muslims.

Fish skin gelatin is halal as long as it is free from contamination from other source and is made from fish species accepted by Muslims

55

Bioactive Peptides from

Meat Proteins

56

Functional Foods

Much attention has been paid to physiological

functions of foods. Progress has been made

in the development of functional foods, such

as functional dairy products.

‗Processed foods having disease-preventing

and health-promoting benefits in addition to

their nutritional value‘

57

Direction of Meat Products

―New approaches for the development of functional meat products‖

(Chapter 11) Jiménez-Colmenero, Reig & Toldrá(2006)

“The meat industry must adapt to the new concepts in nutrition. There is now a potential market for functional foods, based on the principle of added value linked to health benefits, which is one of the main trends in the development of food products.”

58

Bioactive Peptides Derived

from Meat/Serum Proteins

ACE Inhibitory and antihypertensive peptides

Opioid peptides - lower systolic/diostolic BP

Immunomodulatory peptides - immune building

Antimicrobial peptides

Prebiotic peptides

Mineral – binding peptides

Antithrombotic peptides

Hypocholesterolemic peptides

Antioxidative peptides

Organoleptic peptides59

Amino Acid, Peptides, Oligopeptide

L-carnitine reproductive performance.

Assist in energy metabolism and energy reserves.

Other bioactive components:

a. Carnosine

b. Anserine

c. CLA

d. Glutathione

e. Taurine

f. Creatine.

Protein derived peptides released by proteolytic enzymes.

60

Peptides sources: muscles, microbial, digestive

proteinases.

Meat proteins beyond a nutritional source.

Enzymatic hydrolisis of caseins produce various

physiologically functional peptides.

Like antihypertensive opioid, immunostimulating,

antimicrobial, antithrombotic, hypocholesterolemic

and antioxidative peptides.

Cont….

61

Possible Strategies for Developing

Healthier Meat and Meat Products

1. Modification of carcass composition

2. Manipulation of meat raw materials

3. Reformulation of meat products

62

Reformulation of Meat Products

Reduction of fat content

Modification of fatty acid profile

Reduction of cholesterol

Reduction of calories

Reduction of sodium content

Reduction of nitrites

Incorporation of functional ingredients

63

Meat-based Bioactive CompoundsNeutraceutical Compounds in Meat

Conjugated linoleic acid

Carnosine, anserine

L-Carnitine

Glutathione

Taurine

Creatine, etc.

64

Conjugated Linoleic Acid (CLA)

Beef fat contains 3-8 mg of CLA/g fat.

Anticarcinogenic activity

Antioxidative activity

Immunomodulative activity

Some lactic acid bacteria promote the formation of CLA in fermented milk.

----->formation in fermented meats ?65

Histidyl Dipeptides

These peptides are the most abundant antioxidatives in meats:

Wound healing

Recovery from fatigue

Anti-stress activity

Carnosine Anserine

66

L-Carnitine

L-Carnitine is abundant in beef.

Assistance in producing energy

Lowering levels of cholesterol

Assistance in absorbing calcium

Maintenance of stamina

Recovery from fatigue

67

Examples of Healthy Meat Products

Fat-free Bologna ham(USA)

Calcium and fiber-fortified sausages(Japan)

68

Foods for Specified Health Use

(FOSHU)

FOSHU are foods that, based on knowledge of the relationship

between foods or food components and health, are expected to

have certain health benefits and have been licensed to bear

labeling claiming that a person using them may expect to obtain

health benefits through the consumption of these foods.

(Japanese Ministry of Health and Welfare)

established in Japan in 1991

Approved FOSHU: 600 productsMarket scale: €4 billion/year

69

Utilization of Meat Protein-

derived Bioactive Peptides

70

Generation of Bioactive Peptides

from Food Proteins

71

Representative Activities of Food

Protein-derived Bioactive Peptides

Antihypertensive

Antioxidative

Opioidagonistic

Immunomodulatory

Antimicrobial

Prebiotic

Mineral

Binding

Hypocholesterolemic

72

Generation of Bioactive Peptides

from Meat Proteins

1. Gastrointestinal proteolysis: pepsin, trypsin,

chymotripsin, etc.

2. Aging and storage: calpains, cathepsins, etc.

3. Fermentation: muscle enzymes, microbial

enzymes

4. Enzymatic treatment: proteinases from various

sources

73

Antihypertensive Peptides

Among bioactive peptides from meat

proteins, ACE inhibitory peptides have been

studied extensively.

Spontaneously

Hypertensive Rat74

Role of ACE in Blood Pressure

Regulation

75

Identification of ACE Inhibitory

Peptides

76

Antioxidative Peptides

Antioxidativesubstances have been reported

to play many physiological roles, such as

prevention of diseases related to oxidative

stress.

77

Antioxidative Peptides Generated

from Meat Proteins

Antioxidative substances have been

reported to play many physiological roles,

such as prevention of diseases related to

oxidative stress.

78

Identification of Antioxidative

Peptides

Pork proteins hydrolyzed by papain

Purification

Asp-Leu-Tyr-Ala

Ser-Leu-Tyr-Ala

Val-Trp

These sequenses

are found in actin

Synthesized Asp-Leu-Tyr-Ala showed

strong anti-fatigue and anti-stress activities

Arihara et al., 2005

79

Development of

Probiotic Meat Products

80

Development of Probiotic Meat

Products

use of 200 ppm nitrite & 3.3% NaCl

processing at a temperature below 20ºC

Lactobacillus rhamnosus FERM P-1520 has been selected from the collection of human intestinal lactobacilli for a probiotic meat starter culture.

Sameshima et al. (1998)

In addition to the probiotic properties, screening was carried out to clear the

following regulations in Japan.

81

Development Probiotic Meat

Products

Fermented meat spread product (―Breadton‖, Prima Meat Packers Ltd, Japan) utilizing the human intestinal

Lactobacillus rhamnosus.

82

Meat Protein-derived Prebiotic

Peptide

83

Probiotics, Prebiotics and

Synbiotics

Meat products with probiotics, prebiotics and

synbiotics have a great future potential.84

Combination of Peptides & ProbioticsUtilization of Enzymes and Bacteria

Development of functional

fermented meat products

could be a possible strategy

in the meat industry.

85

Promising Functional Foods ?

Rediscovery of traditional fermented meats

Development of novel fermented meats 86

Hurdles in Developing & Marketing

Novel Functional Meat Products

1. Demonstrate the benefits for health.

2. Inform consumers of the exact value.

3. Ensure the safety of new products.87

Thank You

88

Please contact

Prof. Dr. Abdul Salam Babji

for further information

daging@ukm.my

12 MYTHS ABOUT BEEF

89

1 Myth: Beef is high in

cholesterol Fact:

3 ounces of cooked lean bef contain 73 mg of cholesterol.

By comparison, the same amount of roast chicken contains 76 mg, fried chicken, 74 mg; pork, 77 mg; shrimp, 130 mg; cheddar cheese, 90 mg.

Of course, the human body NEEDS cholesterol– some 1,000 mg a day– and the body normally will manufacture the difference between the amount consumed and the amount it requires. The standard three-ounce serving of beef provides only about 8% of the cholesterol the body needs.

90

2 Myth: Beef is high in calories Fact:

3 ounces of lean roast beef contain 169 calories; 3 ounces of top loin (strip) steak contain 195 calories. 3 ounces of baked chicken, without skin, contain 174 calories while 3 ounces of fried chicken, with skin, contain 209 calories. Actually, beef is ideal for modern, low-calorie diets because today‘s leaner cattle provide beef that is, on the average, 10% lower in calories than it was in years past.

91

3 Myth: Beef is hard to digest

Fact:

Beef is highly digestible– more digestible, in fact, than

vegetables. Beef‘s ingredients are 96% digested, and its

abundant nutrients are almost completely absorbed and

used by the body.

92

4 Myth: Beef is high in

saturated fat

Fact:

Beef actually contains considerably less fat than is

generally assumed. 3 ounces of cooked lean beef

contain about 9 g of fat– and less than half of that is

saturated. Of all the fat in the U. S. food supply, 36%

comes from meat and fish. The increase in fat intake in

this country has been caused primarily by an increase in

use of vegetable fats. Fats and oils now account for 43%

of the fat in the food supply.

93

ANIMAL FATS

94

5 Myth: Beef contributes to

cancer

Fact:

To date, reported links between diet and cancer have been mostly hypothetical. A group of scientists convened by the American Cancer Society concluded that no single dietary factor, including fat or meat, could possibly account for more than a small fraction of cancer in the U. S. In any event, the issue is fat, of all types, and not meat per se. If a person accepts the theory that a low fat diet will help prevent cancer, beef should probably be in that person‘s diet, because modern beef is lower in fat and calories and high in protein, vitamins and minerals.

95

6 Myth: Beef is frequently

processed under unsanitary

conditions.

96

Fact:

The meat industry is the most regulated of all food

industries. It has been described as the most regulated

industry in the nation, with the exception of the nuclear

energy industry. Physical inspections of meat are made

in packing plants by certified inspectors from the state of

the U. S. Department of Agriculture. When a violation is

uncovered, it results in substantial news coverage–

because it is a rare and truly unusual event.

97

7 Myth: Beef’s nutritional makeup

is no better or worse than that of

other meats. Fact:

Beef actually contains substantially larger amounts of

certain vital nutrients. Beef contains nine times as much

Vitamin B-12 ounce for ounce as chicken, about two and

a half times as much zinc. Beef supplies a large share of

essential nutrients and a relatively small share of

calories. For example, a three ounce serving of lean beef

supplies only 8% of an adult‘s daily calorie

requirements—but 45% of the daily protein requirement.

98

8 Myth: Diets recommended by

health organizations should not

include beef. Fact:

New research on the nutritional composition of beef and on amounts of meat actually consumed by Americans show that beef can be used regularly by almost any consumer who is concerned about diet and health. It is now known that red meat supplies calories, fat, saturated fat and cholesterol in amounts far below the limits recommended by many scientific and health organizations. Consumers who want to cut down on calories and fat and cholesterol can do so without cutting down on the amount of beef they consume.

99

9 Myth: Beef provides iron with

the same nutritional value as the

iron in vegetables Fact:

A three-ounce serving of beef supplies 26% of the recommended daily allowance of iron for an adult male. And the iron provided by beef is ―heme iron‖, a type that is 3 to 5 times more easily absorbed by the body that the iron found in other foods. It also has a booster effect on iron in other foods consumed at the same time. Much of the iron in spinach, for instance, is not made available to the body unless it is eaten in combination with another food. Beef provides iron– and also serve as a catalyst to help you get the most iron out of other foods.

100

10 Myth: Beef cattle production uses

grain that could be used to feed the

world’s hunger

Fact:

The grain fed to livestock is mostly ―feed‖ grain, for which there is little or no demand as human food. Grain– either food grain or feed grain– will not be produced unless there is a market for it. The livestock industry provides that market. Actually, the grain fed to beef cattle represents only 15% of the total feed for cattle.

101

11 Myth: Beef cattle graze on valuable

land that could be used for the

production of crops for humans.

Fact:

About one billion acres of the nation‘s 2.2 billion acres of land are used for pasture and grazing. The vast majority of this land is too rugged, too arid, too wet or too high to cultivate crops of any kind. If it were not for grazing ruminant (four-stomach) animals like cattle, this one billion acres of land would have no productive use. Cattle are able to convert otherwise unusable cellulose in grass and shrubs into nutritious beef.

102

12 Myth: Americans eat too

much beef

Fact:

Americans consume an average of 2 ounces of cooked beef per day– considerably less than the recommended daily intake of foods from the meat group. When you consider the superior nutritional value of beef and its genuine good taste, is it any wonder that it continues to be an American favorite both at home and when dining out.

103