The Science Behind the Hot Dog: Part 2

The last time I was at my parents’ house, my dad jokingly made a reference to “cow lips” in hot dogs.  I had to cringe.  With labeling requirements that reveal all ingredients in food products, why does the myth of hot dogs being made of "unspeakable" animal parts still exist?  Its longevity may be due to a hot dog’s inner appearance.  The springy, smooth, reddish brown hot dog is a far cry from marbled, fibrous beef chuck.  However, that beef chuck can be turned into a hot dog with the right machinery, ingredients, and cooking process and still deliver the protein, iron, and other nutrients promised by a fresh cut of beef.  In a previous post, I explained the non-meat ingredients of a hot dog.  Today, let’s talk about the meat.

A hot dog is an “emulsified” meat product.  An emulsion is a stabilized mixture of solid particles dispersed throughout a liquid component (Aberle, Forrest, Gerrard & Mills, 2001).  In an emulsified meat product, the particles are fat and the liquid component is water containing salts and proteins (Aberle et al., 2001).  While water and fat would naturally not mix together, proteins with both hydrophobic (“water-fearing”) and hydrophilic (“water-loving”) parts can hold the fat and water together (Figure 1).  Myofibrillar proteins (the stringy, fibrous muscle proteins that allow for movement) hold fat and water together well, but for the myofibrillar proteins to be of use, they must first be extracted from their original positions in skeletal muscle.  A bowl chopper (think of a king-size food processor) will first dice ground lean meat into tiny pieces, thereby increasing the surface area of the meat.  Salt will extract the tightly bound myosin and actin from each other, and these liberated proteins will then interact with the fat and water which are later added to the mix (Aberle et al., 2001). 

Figure 1: Proteins coat fat particles to allow the fat to be held within the water phase of an emulsified product.

If you are unfamiliar with proteins and how they are put together, this might be a little confusing.  The main point, though, is that parts of the animal with LOTS of myofibrillar protein (i.e., skeletal muscle) can interact with water and fat much better than parts of the animal with little myofibrillar protein.  Another type of animal protein is called “stromal protein,” perhaps better known as “connective tissue.”  The main stromal proteins are collagen and elastin.  Collagen is found in skin, lips, ligaments, bones, and blood vessels, and is, in fact, the most abundant protein in an animal’s body (Lodish, Berk, Zipursky, et al., 2000).  However, it is an “insoluble” protein, meaning it is not broken down as myofibrillar proteins are broken down by salt. 

Now, you might be wondering, “What does this have to do with hot dogs?”  Remember that hot dogs are emulsified products, and the emulsion can only be stable if the components bind together well under stress.  Meats that have high binding capabilities are those high in myofibrillar proteins such as bull and cow meat, skinless poultry meat, lean pork trimmings, and beef chucks (Aberle et al., 2001).  Meats with a high percentage of stromal protein include the infamous “filler meats:” lips, stomachs, snouts, skin, and tripe (Aberle et al., 2001).  If hot dogs contain a large percentage of collagen-rich meat, the collagen will melt during heat processing and then congeal as gelatin when the hot dogs are cooled (Aberle et al., 2001).  These hot dogs will undoubtedly not be what the producer or consumer wanted. Since skeletal muscle already contains some collagen due to the presence of blood vessels and connective tissue (Figure 1), deliberately increasing the amount of stromal protein by adding lips or snouts is not greatly practiced. 

Hopefully you now understand why the joke of “cow lips” in hot dogs is not so funny.  Producers want their customers to be happy with tasty, nutritious, good looking products, and this can only happen with the right ingredients.  If you are still curious about what’s in your hot dogs, check the ingredients label.  All filler or “variety meats” must be declared on the label, including the specific meat’s name (e.g. “heart”) (National Hot Dog & Sausage Council, 2013).  So the next time you’re at a weenie roast and someone doesn’t want to eat something made of the “less savory parts of an animal,” show them the ingredient list and enlighten them!  You can even whip out words like "emulsified" or "myofibrillar" to really impress them.

References

Aberle, E.D., Forrest, J.C., Gerrard, D.E. & Mills, E.W.  (2001).  Principles of Meat Science (4^th ed.).  Dubuque, IA: Kendall/Hunt Publishing Company.

Lodish, H., Berk, A., Zipursky, S.L., et al.  (2000).  Molecular Cell Biology (4^th ed.).  New York, NY: W. H. Freeman.

National Hot Dog & Sausage Council (2013).  How hot dogs are made: The real story.  Retrieved from http://www.hot-dog.org/ht/d/sp/i/38597/pid/38597.

hot dog picture: http://www.afdr.org/v2933-HOT-DOG-BEEF-HD-F-DELI-STYLE-BEEF-FRANKS-51.aspx

emulsion diagram: http://lpoli.50webs.com/Tips.htm

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Organic...Natural...Not a "Same Difference"

   A recent article from The Boulder Journal reported that consumers spent $94.7 billion on natural, organic, and functional foods, accounting for 13.5% of money spent on food in 2012 (“Top five”, 2013).  Apparently, labeling claims are greatly influencing consumers’ decisions at grocery stores.  After all, a label touting words like “organic,” “all natural ingredients,” or “naturally raised” can carry positive connotations of wellness and health.  But labeling terms may actually mislead or confuse consumers when they are thought to be interchangeable.  However, labeling guidelines do not encourage the use of synonyms to make food packaging more interesting, and each word has its own special meaning.  Here’s a brief explanation of some of the hot-topic descriptors appearing more frequently in grocery stores.

• Organic

   A hefty workload goes into earning the term “organic.”  The Code of Federal Regulations “Part 205: National Organic Program (NOP)” (under Title 7, subtitle 3, chapter 1, and subchapter M) spells out the many regulations, rules, and restrictions that must be followed for a plant- or animal-sourced product to be called “organic” (NOP, 2013).  Here is just a sampling of rules regarding animal products. 

• § 205.236 (a): “Livestock products that are to be sold, labeled, or represented as organic must be from livestock under continuous organic management from the last third of gestation or hatching: Except, That: (1) Poultry. Poultry or edible poultry products must be from poultry that has been under continuous organic management beginning no later than the second day of life…” (NOP, 2013).
• § 205.236 (c): “The producer of an organic livestock operation must maintain records sufficient to preserve the identity of all organically managed animals and edible and nonedible animal products produced on the operation” (NOP, 2013).
• § 205.237 (a): “The producer of an organic livestock operation must provide livestock with a total feed ration composed of agricultural products, including pasture and forage, that are organically produced and handled by operations certified to the NOP…” (NOP, 2013).
• § 205.238 (c): “The producer of an organic livestock operation must not: (7) Withhold medical treatment from a sick animal in an effort to preserve its organic status. All appropriate medications must be used to restore an animal to health when methods acceptable to organic production fail. Livestock treated with a prohibited substance must be clearly identified and shall not be sold, labeled, or represented as organically produced” (NOP, 2013).

If producers can follow all the mandates set by the NOP, they can display the organic seal, shown below, on their food products.

                                                            

• Natural

 
   This may be one of the most misleading terms found on food packaging.  According to the Food Safety and Inspection Service, the term “natural” can be used on any meat or poultry product that does not contain artificial ingredients or added colors and was minimally processed (2011).  This means that the term “natural” does not refer to…

• What an animal was fed.
• How an animal was raised.
• Whether an animal was administered hormones, growth promotants, or antibiotics.
• How the added ingredients were raised or processed.

   In fact, in an article concerning various food labels ConsumerReports.org describes “natural” as “One we wish would go away” due to its ambiguity and ubiquity (2013).

• Naturally raised

                                                     

 
   For animal products, this claim reveals more information than “natural” regarding how animals were managed during production.  According to the Agricultural Marketing Service, “naturally raising” includes the following practices.

• No growth promotants are given to animals.
• No animal by-products are used for feed.
• No antibiotics (except for ionophores to prevent parasitism) are administered (2009).

   So based on these definitions, does one label imply more wholesomeness than another?  Not necessarily.  The NOP’s plethora of regulations includes some caveats that may allow producers to skirt some requirements.  For example, the NOP states, “The producer of an organic livestock operation may provide temporary confinement or shelter for an animal because of…Conditions under which the health, safety, or well-being of the animal could be jeopardized” (NOP, 2013).  Perhaps one could argue that due to persistent threats to herd/flock health, some of the regulations set forth by the NOP should be disregarded, and those animals may not be raised as closely to NOP standards as other animals.  Also, the rule addressing the use of treatments not allowed in organic production (in bold) implies that animals receiving such treatments can provide wholesome products safe for human consumption; their products just cannot be sold as "organic."

Also, whether organic, natural, or conventional foods are superior in terms of healthfulness continues to be debated.  According to an article by Zak Solomon in Food Safety News, most of the current studies on this subject cite limited data, but the following conclusions should be considered.

• Pesticides have been found on both organic and non-organic produce, and the levels of this contamination generally are too low to harm humans.
• Microbes can easily contaminate organic and non-organic plants and animals due to their omnipresence in the environment.
• Contamination can occur at all steps of production, and recalls of organic products can be just as likely as those for non-organic products.
• Refrigerating perishable foods, cooking raw meat and eggs thoroughly, and washing hands before and after handling food are the best ways to prevent food-borne illness regardless of the food's label (2013).

   In summary, "organic" meat products must come from animals raised according to strict guidelines, and any non-meat ingredients within them must also be "organic."  The term "natural" does not reveal how animals were raised and refers only to ingredients. Only naturally occurring ingredients and minimal processing are allowed, but the label does not mean much if the only ingredients are chicken breast, water, and salt. The "naturally raised" label refers to how animals were managed but does not reveal anything about non-meat ingredients.  Of course, all meat products that have passed USDA inspection, are properly packaged, and are stored at correct temperatures are completely safe for human consumption and should reflect a company's dedication to insuring animal welfare and promoting human health.

References

Agricultural Marketing Service.  (2009, January 21).  Naturally Raised Marketing Claim Standards.  Retrieved from http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&navID=NaturallyRaisedMarketingClaimStandards&rightNav1=NaturallyRaisedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=NaturallyRaisedMarketingClaims.

ConsumerReports.org.  (2013, September). Making sense of food labels: Some to look for and others to ignore.  Retrieved from http://www.consumerreports.org/cro/magazine/2013/08/making-sense-of-food-labels/index.htm.

Food Safety and Inspection Service.  (2011, April).  Meat and Poultry Labeling Terms.  Retrieved from http://www.fsis.usda.gov/wps/wcm/connect/e2853601-3edb-45d3-90dc-1bef17b7f277/Meat_and_Poultry_Labeling_Terms.pdf?MOD=AJPERES.

“National Organic Program,” Title 7 Code of Federal Regulations Pt. 205. 2013 ed.

Solomon, Z.  (2013, August 30).  Organic foods: The safety question.  Food Safety News.  Retrieved from http://www.foodsafetynews.com/2013/08/organic-foods-the-safety-question/#.Uiy5FTZOMaA.

Top five natural food trends: who is buying what, and why.  (2013, September 6).  The Boulder Journal.  Retrieved from http://www.boulderijournal.com/article.php?id=9538.

Images of "organic" and "natural" meat products can be found at www.applegate.com.
Image of USDA Organic seal can be found at http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&SID=7f3635a4fd38fe67ff9f9a7b49adb514&rgn=div8&view=text&node=7:3.1.1.9.32.4.354.12&idno=7.

Image of "naturally raised" can be found at http://www.wral.com/5onyourside/story/9634659/.

Hey, Tyson: What's your Beef with the Beef?

   Perhaps you have heard that Tyson Foods Inc. has stopped purchasing cattle that have been fed Zilmax, a feed additive meant to improve carcass quality.  The subsequent flood of news stories peppered with phrases like “beta-agonists,” “growth promotants,” and “animal welfare” can understandably raise questions from the public.  What are beta-agonists?  Are they safe for animals to consume?  If fed to an animal, is the meat safe for me to eat?  A very comprehensive article published by the American Society of Animal Science’s Taking Stock newsletter explains beta-agonists well.  The entire article can be found at http://takingstock.asas.org/?p=9145.  Here’s a brief summary of this article’s explanation of beta-agonists and what they do:

·         As animals mature, lean muscle is more difficult to produce than fat.  At the finishing stage (the time period before slaughter), beta-agonists encourage the formation of muscle mass rather than fat.  This means more lean meat (about 30 pounds per head of beef) will be available for the consumer.

·         Beta-agonists used for livestock are called ractopamine and zilpaterol hydrochloride; both are approved by the FDA Center for Veterinary Medicine.  While ractopamine can be used for swine and cattle, zilpaterol hydrochloride is only fed to cattle.  Its trade name, as sold by Merck & Co., is Zilmax.

·         Meat from beef cattle fed Zilmax is safe to eat.  Beta-agonists break down quickly before animals are slaughtered, and no human illnesses or ailments have ever been tied to the consumption of meat from Zilmax-fed cattle.

·         Tyson Foods Inc. has cited joint problems for its concern over cattle fed Zilmax with the logic that additional weight gained due to Zilmax would add pressure to joints.  However, no direct connection between Zilmax consumption and the loss of joint integrity has been found (McCurry-Schmidt, 2013).

   So there we are.  Zilmax is FDA-approved, increases the amount of lean muscle on a carcass and does not harm consumer health.  Of course, since the health of animals is a top priority for farmers and processors, the appearance of cattle with obvious joint problems has raised concerns.  According to a recent article in The Wall Street Journal, Merck & Co. will temporarily suspend sales of Zilmax and conduct studies on how the additive affects the health of cattle (Newman & Gee, 2013).  Research into this issue will hopefully reconfirm Zilmax’s safety, identify how it may affect cattle negatively, or reveal a different cause for joint problems.

   Of course, while all cases of endangered animal welfare are important, taking a “guilty until proven innocent” approach can trigger resentment from producers.  Cattle farmers all over the world have accepted the use of Zilmax for the last twenty years, the FDA has approved it in the U.S. since 2007, and documented research has supported its use for over 30 years (Rich, 2013).  Why, then, is the blame for beef cattle walking stiffly being thrown on Zilmax?  The National Cattlemen’s Beef Association CEO Forrest Roberts commented recently that specific additives “can be used responsibly when managed properly,” (Coffeen, 2013).  Providing cattle with the necessities to develop strong skeletons and feeding promotants for only a short time are parts of proper management; overuse of a muscle developer on an animal with a weak skeleton can understandably cause problems. 

   The world’s population is growing and, of course, needs to be fed.  Beef and pork are choice sources of nutrients are being demanded more and more by a growing middle class.  Being able to increase the yield-to-feed ratio for livestock will benefit producers, consumers, and animals as long as the means to do this are safe for all concerned.  To understand how much impact Zilmax or other additives can have on the beef supply, consider this quote from Richard Raymond, a former Undersecretary for Food Safety, USDA:

“If only half of the 24 million head of cattle harvested annually, a conservative estimate to be sure, yielded an additional 30 pounds of meat, this would provide 360 million more pounds of lean beef during a time when drought and high grain prices are forcing a reduction in the size of the American cattle herd. That would equate to 1.4 billion additional quarter pounders to help feed the world’s children, too many of whom go to bed hungry every night,” (Raymond, 2013).

References

Coffeen, Peggy.  (2013).  Tyson no longer taking cattle fed Zilmax.  Retrieved from http://www.agriview.com/news/livestock/tyson-no-longer-taking-cattle-fed-zilmax/article_130e0790-6166-5da2-bc5c-a7888abeee49.html.

McMurry-Schmidt, M. (2013, August 16).  What are beta agonists?  Taking Stock.  Retrieved from http://takingstock.asas.org/?p=9145.

Newman, J. & Gee, K.  (2013, August 18).  What’s ailing America’s cattle?  The Wall Street Journal.  Retrieved from http://online.wsj.com/article/SB10001424127887323423804579020953889322782.html.

Raymond, R. (2013).  Having agony over the agonists?  Perspective from a former USDA Food Safety official.  Retrieved from http://factsaboutbeef.com/2013/08/02/having-agony-over-the-agonists-perspective-from-a-former-usda-food-safety-official/.

Rich, D. (2013, August 19).  Tyson to ban cattle fed with Zilmax.  High Plains/Midwest Ag Journal.  Retrieved from http://www.hpj.com/archives/2013/aug13/aug19/0813ZilmaxbanDRdbsr.cfm.

The Science Behind the Hot Dog

Have you ever read the ingredients list on a package of hot dogs or lunch meat and found yourself wondering, “What’s this doing in here?”  Many processed meat products contain ingredients both familiar (e.g., pork, beef, sugar, salt) and unfamiliar to consumers.  Unfortunately, some consumers are turned away by ingredients that sound more like they belong in science labs than in kitchens.  However, these compounds are used to increase the quality and safety of products while keeping them affordable and accessible to the consumer (Why ship something that will spoil en route?).  So to answer your question of, “What’s this doing in here?”, here are the purposes of several components found in many processed meat products explained.

       

               

Sodium Phosphates

·         “Phosphates” can encompass a variety of compounds including mono-, di-, and triphosphates.

·         Whereas monophosphates act as buffering compounds, di- and triphosphates are used to increase the water-holding capacity in meat products (Aberle, Forrest, Gerrard, & Mills, 2001).

o   Increased water-holding capacity leads to products with greater tenderness and juiciness (Aberle et al., 2001).

o   These phosphate compounds act similarly to adenosine triphosphate (ATP), the major energy unit produced in most living things.

·         Phosphates may also deter the development of rancidity and improve product texture (Aberle et al., 2001).

Sodium Lactate

·         This weak acid is added to processed meats to control the growth of Listeria monocytogenes, a bacterium of concern in the world of processed, packaged foods (Zink, N.A.). 

·         Sodium lactate is able to disrupt the pH gradients that bacteria set up in their cellular membranes.  These gradients are vital for energy-producing machinery to work, so disruption of the gradient severely reduces a bacterium’s ability to thrive (Zink, N.A.).

Sodium lactate

Sodium Diacetate

·         Sodium diacetate is also added to meat to reduce the growth of L. monocytogenes (Zink, N.A.).

·         This compound dissociates into acetic acid (the active ingredient in vinegar) and sodium acetate.  Acetic acid can donate protons to the environment, thus lowering pH.  This action disrupts the proton gradient and weakens a bacterium’s ability to survive (Zink, N.A.).

Sodium diacetate

Sodium Ascorbate/Erythorbate

·         Sodium ascorbate and erythorbate are “isomers;” that is, their atomic makeup is the same but their conformations are different. 

·         Sodium ascorbate is naturally found in citrus fruits and vegetables, and its biologically active form, ascorbic acid, is commonly known as vitamin C (NCBI, N.A.).

·         Sodium erythorbate is more commonly used in processed meats since it is cheaper and its pH is much closer to that of meat (Mancini et al., 2007).

·         Both sodium ascorbate and sodium erythorbate act as cure accelerators: they reduce the amount of time needed for a product treated with nitrite to develop cured properties (Aberle, 2001).

So don’t fear those scientific-sounding ingredients on the back of a package.  Those ingredients are added with the consumer’s safety and satisfaction in mind.  Keep enjoying those hot dogs and brats at grill-outs this summer, and stock up on lunch meat for kids heading back to school.

References

Aberle, E.D., Forrest, J.C., Gerrard, D.E., & Mills, E.W. (Eds.).  (2001).  Principles of Meat Science (4^th ed.). Dubuque, IA: Kendall/Hunt Publishing Company.

Mancini, R.A., Hunt, M.C., Seyfert, M., Kropf, D.H., Hachmeister, K.A., Herald, T.J., Johnson, D.E.  (2007). Comparison of ascorbic acid and sodium erythorbate: Effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres.  Meat Science 75(1), 39-43.

NCBI (N.A.).  Ascorbic Acid—Compound Summary (CID 23667548).  Retrieved from http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=23667548&loc=ec_rcs#itabs-2d.

Zink, D.L.  (N.A.).  Post-processing interventions to control listeriosis  [PDF].  Retrieved from http://www.fsis.usda.gov/wps/wcm/connect/3ceeab5b-0bed-4bf6-8513-05f79df03e2b/Listeria_DZink_12.pdf?MOD=AJPERES&CACHEID=d548190c-c5e0-49ba-8771-52a14f42b830.

All compound images are courtesy of PubChem (http://pubchem.ncbi.nlm.nih.gov/).

There's More to This Hobby than Meets the Eye

A recent article from NBC News, and shared through Meatingplace.com, brings to light an unfortunate outcome of the “locavore” movement: abandoned chickens.  (See http://www.nbcnews.com/health/backyard-chickens-dumped-shelters-when-hipsters-cant-cope-critics-say-6C10533508 for the full story.)  In an attempt to bring the source of food closer to home, many people with good intentions but little information have established flocks in urban settings without considering the consequences.  While raising chickens, ducks, and other poultry can be a great experience, it must be undertaken with a realistic, and not idealistic, attitude.  While my previous posts on Meat Salads have referenced many other sources, I would like to speak from experience of raising poultry in my younger days.  If you are considering starting a flock of your own, I hope my advice will either influence your decisions in how to care for your birds, or sway you to adopt guinea pigs rather than geese.  Here are some issues to consider:

1)      Bird Type

The term “poultry” can cover a wide range of species and breeds of birds, and extensive research should precede bringing birds home.  Don’t just pounce on the cutest chicks or ducklings that show up in feed stores in the spring.  Do you want to raise broilers for meat or layers for eggs, bantams for competition or peacocks for aesthetics?   While “commercial” breeds such as Cornish-Rocks (as broilers) and White Leghorns (as layers) might make for a bland flock with their white feathers and single combs, they are extremely efficient and give the most bang for their cluck.  Other breeds of chickens, as well as ducks, geese, etc., vary widely in meat-producing and egg-laying abilities, ranging from fair to excellent, so research is definitely a requirement in this regard.  For example, if you are interested in brown eggs, Rhode Island Red hens are a good choice, but make sure you specify for all female chicks from a hatchery; the male Rhode Island Reds can be vicious.  This ties into how temperaments should also be considered: while some breeds are known for docility, others, especially those originally bred for cockfighting, can be downright mean.  The African goose I raised was very possessive of our ducks, and went into “crazy mama mood” whenever I tried to get near them.  That being said, knowing how species and sexes interact will also help you decide the makeup of your flock.

2)      Input and Output

Like all domesticated animals, poultry rely on humans for their basic needs, so you must be up to the task.  Can you afford or construct a chicken coop that will keep out the elements and predators?  Where will you buy feed and equipment such as waterers, feeders, and nest boxes?  Is an outside water spigot handy to keep your birds easily and reliably hydrated?  Does your schedule allow for regular and sincere (not slapdash) care?  Do you know a local veterinarian that has practice with treating poultry?  If you do fulfill all these requirements, you can have a happy, productive flock that gives you more than eggs, meat, and charm.  Neighbors may not appreciate the pile of soiled bedding and excreta growing in your backyard, so a plan for properly disposing these must be established.  Noise is also a concern.  While roosters may crow heartily, hens can also squawk quite loudly, and geese are notoriously cacophonous.  Don’t even get me started on the ruckus guinea hens make.  Also, the odors that poultry generate can be quite strong, and if adequate ventilation does not spare your neighbors from them, conflicts may ensue.

3)      Bye-bye, Birdie

In the NBC News article mentioned above, many layers are abandoned when novice owners make the shocking realization that hens live way beyond their egg-laying years.  However, though not specified as “meat birds,” retired laying hens can still contribute to mealtime.  Our old layers were butchered at the same local facility that processed our broilers and made excellent chicken noodle soup.  Knowing where to send birds for humane, sanitary butchering and packaging is essential, as I can hardly imagine many neighborhoods and cities condoning at-home butchering in the backyard.  If you make the choice to remove poultry from your home but they are not suitable for consumption, where will you send them?  When my family moved from our hobby farm, we brought our birds to a legitimate poultry and small animal auction.  Events such as these are much more well-suited than local animal shelters for taking in poultry.  Knowing where poultry enthusiasts gather to bring home new birds will help ensure your flock’s health in case you can no longer care for them.

                Raising your own poultry can be very rewarding, but it comes with responsibilities.  Don’t forget that poultry are not just feathered lawn ornaments: they need care and protection just like any other pet or livestock.  Poultry species and breeds cover a wide gamut of sizes, shapes, temperaments, and purposes, and you should only raise the ones that fit your abilities and needs and interact well together.  Have a plan for the end of your birds’ lives, and whether they are destined to be a winner or a dinner, fill their days with proper care. And of course, make sure your endeavors fit within the statutes in place wherever you live.

If you’d like to learn more about raising birds in an urban environment, check out this resource from the American Poultry Association: http://www.amerpoultryassn.com/Raising_birds_city.htm

B12: Of Beef and Bacteria

Just as hamburgers, steaks, chicken wings, pork chops, and other meat products bring unique flavors and aromas to the dinner table, they provide many components necessary for human health.  In fact, meat and other animal products provide some nutrients not found in other foods.  Among those is cyanocobalamin, more commonly known as vitamin B12.

Vitamin B12 is produced by microorganisms that can be found in the environment and inside animals.  Those inside animals make the vitamin in the intestine, and the vitamin can then travel to other organs, muscles, and products (milk and eggs) which can then be incorporated in the human diet (Vitamin B12, n.d.).  Beef liver and clams are the best sources of the vitamin, followed by fish, poultry, meat, milk, eggs, and other dairy products (Office of Dietary Supplements [ODS], 2011).  Red meat is a particularly affordable and diversifiable source of B12.  For example, a single 100 g serving of red meat (such as a 3.5 oz. hamburger patty) can provide 66% of an adult’s daily need for the vitamin (McAfee et al., 2010).  If an insufficient level of vitamin B12 is maintained, weakness, weight loss, tiredness, confusion, loss of appetite, and other health problems may develop (ODS, 2011).  However, though some people may consume enough of the vitamin B12 through their diet, they may not be able to use it.  Vitamin B12 must first be separated from its bound protein and then affiliate with an “intrinsic factor” in the stomach before being absorbed (Vitamin B12, n.d.).  When dietary vitamin B12 cannot be utilized, a supplement is necessary to avoid a deficiency.

According to the National Institute of Health’s Office of Dietary Supplements, the amount of vitamin B12 people need to consume each day varies by age but is essential during all stages of life, as shown in Table 1 (2011).  Problems with metabolism, red blood cell formation, and nervous system performance can result from a vitamin B12 deficiency, and the best way to ensure adequate vitamin B12 levels is to incorporate a variety of animal products into the diet (New York Times, 2011). 

Table 1: Daily recommended amount of vitamin B12 in micrograms (mcg).  The daily recommended amounts increase due to age or special conditions such as pregnancy or lactation (ODS, 2011).

Life Stage	Recommended Amount
Birth to 6 months	0.4 mcg
Infants 7–12 months	0.5 mcg
Children 1–3 years	0.9 mcg
Children 4–8 years	1.2 mcg
Children 9–13 years	1.8 mcg
Teens 14–18 years	2.4 mcg
Adults	2.4 mcg
Pregnant teens and women	2.6 mcg
Breastfeeding teens and women	2.8 mcg

While adults can endure a vitamin B12 deficiency for several years before showing its symptoms, newborns can show its effects soon after birth (Dror & Allen, 2008).  In a healthy pregnant woman, vitamin B12 will travel to the placenta and then to the growing child (Vitamin B12, n.d.).  If the mother, unable to absorb the vitamin or, by choice or not, lacking vitamin B12 in her diet, maintains a low level of this vitamin before and during pregnancy, her unborn child will not receive enough of the vitamin (Dror & Allen, 2008).  In a study by Majchrzak and colleagues (2006) comparing B-vitamin levels in people with different diets, omnivores possessed adequate levels of vitamin B12 whereas vegetarians and vegans displayed inadequacies of the vitamin.  It could then be conjectured that pregnant women eating a balanced diet that includes meat, poultry, eggs, and dairy are much more likely to deliver enough B12 to their unborn children than women avoiding these foods.  Being unable to absorb vitamin B12, not having access to animal products, or choosing not to consumer animal products can cause irritability, failure to thrive, poor development, and apathy in newborns if the mother does not receive a vitamin B12 supplement.

In conclusion, people who enjoy a variety of protein sources including red meat, poultry, eggs, and dairy and effectively absorb and use these food’ nutrients can avoid multitudes of deficiencies, especially that of vitamin B12.  Those who cannot absorb the vitamin, cannot obtain animal products, or choose not to consume animal products need to receive a vitamin B12 supplement to avoid a deficiency.  As for me, I am happy to obtain my vitamin B12 from a bacon-topped turkey burger or ham and cheese omelet rather than the encapsulated products of a bacteria culture. 

References

Dror, D.K., Allen, L.H.  (2008).  Effect of vitamin B12 deficiency on neurodevelopment in infants: current knowledge and possible mechanisms.  Nutrition Reviews 66(5), 250-255. DOI: 10.1111/j.1753-4887.2008.00031.x

Majchrak, D., Singer, I., Maenner, M., Rust, P., Genser, D., Wagner, K.H., Elmadfa, I.  (2006).  B-vitamin status and concentrations of homocysteine in Austrian omnivores, vegetarians and vegans.  Annals of Nutrition and Metabolism 50(6), 485-491. DOI: 10.1159/000095828

McAfee, A.J., McSorley, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J.M.W., Bonham, M.P, Fearon, A.M.  (2010).  Red meat consumption: An overview of the risks and benefits.  Meat Science 84(1), 1-13.

New York Times (2011, February 15).  Vitamin B12.  Retrieved from http://health.nytimes.com/health/guides/nutrition/vitamin-b12.

Office of Dietary Supplements (2011, June 24).  Dietary Supplement Fact Sheet: Vitamin B12.  Retrieved from http://ods.od.nih.gov/factsheets/VitaminB12-QuickFacts/.

Vitamin B12 – Compound Summary. (n.d.)  In PubChem Compound.  Retrieved from http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=16212801&loc=ec_rcs

Meaty Mondays

   The phrase “Meatless Monday” is spreading through social and news media lately, and rather than remaining a personal preference is creeping into legislation.  Recently, the San Diego Unified School District Board voted to bring Meatless Mondays to its elementary school lunchrooms.  One board trustee reportedly said the board’s job “is to improve our students’ prospects for a healthy, happy and successful life.  …Learning how to make good food choices is an essential component” (CBS 8, 2013).  However, whether children experiencing at least one meat-free school lunch will establish and enforce healthy ideas about food and nutrition remains uncertain.  And is this fear-mongering about meat actually inspired by hard evidence that meat is “bad” for human health?  Let’s take a closer look at the value of meat in a well-balanced diet.

   In the Dietary Guidelines for Americans, 2010, Americans are encouraged to embrace three major ideas concerning their health: 

1)      Balance calories with physical activity to manage weight. 

2)      Consume more of certain foods and nutrients such as fruits, vegetables, whole grains, fat-free and low-fat dairy products, and seafood. 

3)      Consume fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars, and refined grains. (USDA and USDHHS, 2010)

   Nowhere within the Guidelines is “Meatless Monday” found, and, in fact, “seafood, lean meats and poultry” are mentioned among the nutrient-dense foods Americans are encouraged to eat.  Protein sources are suggested to be varied, and may come in the form of “seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds” (USDA and USDHHS, 2010).  However, protein sources vary in the nutrients they contain.  While some may be high in protein, they might also be high in fat, sugar, or sodium.  The following table presents the nutrient data of several entrees that may be served for lunch at elementary schools.  All data are from the “What’s In the Foods You Eat Search Tool” powered by the USDA Agricultural Research Service (USDA, 2013).  All entrees highlighted yellow may be served for Meatless Mondays as long as fish and eggs are not considered “meat.”

Food	Calories	Protein (g)	Total Fat (g)	Carbohydrate (g)	Sugars (g)	Iron (mg)	Sodium (mg)
3.5 oz hamburger patty	180	14	13.32	0	0	1.48	47
3 oz. skinless chicken breast, roasted, broiled, or baked	119	22.35	2.83	0	0	0.36	466
4 chicken nuggets	189	9.56	12	11	0.57	0.56	383
1 cup beef stew with potatoes and vegetables, tomato-based sauce	207	16.68	5.85	21.5	2.49	2.49	554
Low-fat beef hot dog, no bun	134	7.28	11.22	0.97	0	0.7	600
Vegetarian burger/patty; no bun	124	11	4.41	10	0.75	1.69	398
Grilled cheese sandwich	282	9.45	14.64	28.04	4.31	2.12	669
2.5" x 4" slice meatless lasagna	334	17.62	10	43.56	6.74	2.72	804
Fish sandwich, on bun, with spread	360	13.16	13.48	45.54	6	2.73	675
1 cup black bean soup	114	6	1.63	19.04	3.06	1.85	1203
1 cup red beans and rice	284	7.8	11.16	38.57	3	2.26	645
1 enchilada with beans and cheese	231	9.05	11.53	24.44	2.58	1.53	379
2 scrambled eggs	159	13.65	10.16	2.22	1.94	1.77	313
Tuna salad sandwich	290	19.67	7.06	36.52	8.57	3.01	686
Peanut butter sandwich	337	12.95	16.14	37.4	5.88	2.86	447

   
   From these comparisons, we see that protein sources contribute different levels of fat, protein, carbohydrate, iron, and other nutrients to the human diet.  Despite its negative reputation as a processed meat, the low-fat beef hot dog contains half the amount of sodium as a cup of black bean soup.  Beef stew trumps a bean and cheese enchilada for protein and iron levels.  And the classic hamburger patty has fewer calories, more protein, and less fat than a grilled cheese sandwich.  Granted, the nutrient data presented here may be improved by using whole grain bread for sandwiches and including vegetables in the scrambled eggs, but the point is to show how a lack of meat does not necessarily make a food the better choice for human health. 

   Children are impressionable.  Hearing the phrase “Meatless Monday” may prompt them to see meat as something to be avoided instead of incorporated into a well-balanced diet.  Why not teach children, and adults, more about meat composition rather than generalize meat as “a bad thing”?  Meats come from many animals, are cut or processed in a multitude of ways, and can be cooked and prepared through limitless means.  Perhaps instead of unjustly blaming meat as the root for so many health concerns, we can concentrate on what really affects health: overloads of saturated fats and sodium, and deficiencies of vitamins and fiber, for examples. “High Fiber Friday” may not have the same ring as “Meatless Monday,” but the focus on nutrients is more beneficial than the exclusion of an entire food group.

References

CBS 8.  (2013, June 5).  San Diego school board approves “Meatless Monday” lunches.  Retrieved from http://www.cbs8.com/story/22504828/san-diego-school-board-approves-meatless-monday-lunches.

U.S. Department of Agriculture and U.S. Department of Health and Human Services.  (2010, December).  Dietary Guidelines for Americans, 2010, 7^th Edition.  Washington, DC: U.S. Government Printing Office.

U.S. Department of Agriculture.  (2013, May).  What’s in the Foods You Eat Search Tool, 5.0.  Retrieved from http://reedir.arsnet.usda.gov/codesearchwebapp/(nypr1cqxfmt1zf45anr2sm55)/codesearch.aspx.