Designing Foods Animal Product Options in the Marketplace (1988) / Chapter Skim
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Executive Summary
Executive Summary
Pages 1-8
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From page 1... ...
They also contribute more than half of the total fat, three-~urths of the saturated fatty acids, and all the cholesterol, Mod components that may adversely Tact an individunfs health. The Mod industry in the Ended States began during the late nineteenth and early twentieth centuries, Then the population began to shiR Com rural communizes to urban centers.
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From page 2... ...
The following specific target levels for caloric intake ant] nutrients in the diet were chosen by the Committee on Technological Options to Improve the Nutritional Attributes of Animal Products on the basis of the dietary recommendations of major national health organizations and the health findings of federal surveys.
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From page 3... ...
From a research standpoint, this involves the further development and practical application of growth promoters and repartitioning agents in live animals to shift the utilization of nutrients from fat deposition to protein accretion while enhancing growth rate. In production, changes in such policies as standards of identity are necessary to facilitate the manufacture and marketing of lower fat animal products.
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From page 4... ...
New policies are now needed to sustain the positive trends evident among consumers and throughout the animal product industries, trends like nutrition education programs in supermarkets, closer retail trim of meats, and the growing array of lower fat animal product options. The committee's goals are to provide consumers the opportunity to exercise personal choice in the marketplace, to encourage the clevelopment of a range of products consistent with those choices, and to ensure sufficient consumer education and information to make those choices informed decisions.
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From page 5... ...
The lean to fat ratio in the meat as it would be prepared for retail display is important to both retailer and consumer. A rapid and economical method for determining yield grade fir the proportion of lean to fat tissue in carcasses would make removal of fat at slaughter f'easil~le without the yield grade uncertainty and the risk of excessive seam fat in wholesale fir retail cuts.
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From page 6... ...
The committee recommends that the private sector seriously consider developing advertising and promotional guidelines that would restrict or eliminate the use of misleacling claims or claims that specific foods are cures for, or preventers of, diseases. Government has a dual role in nutrition education: communication of clear and accurate nutrition information to consumers and communication of up-to-date scientific information and marketplace trends to producers.
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From page 7... ...
Preharvest Technology Several of the committee's recommendations center on technologies that could be applied before slaughter to alter the 7 composition of the animal during growth. These recommendations include identifying the cellular and molecular mechanisms that control partitioning of feed nutrients into fat or lean tissues and altering the fatty acid composition and the lean to fat ratio of meat, milk, and eggs through breeding, nutrition, and management.
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From page 8... ...
other biotechnologies to generate new microorganisms to reduce the cholesterol content of products through fermentation and the use of selective extraction to reduce both the cholesterol and fat contents of processed animal products. Sodium chioricle plays a critical role in delaying microbial growth, providing flavor, and contributing to the functional characteristics of many processed products, but it is also cited as being excessive in the American flier.
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