FND 100 Lecture Notes - Lecture 7: Sideburns, Subcutaneous Tissue, Saturated Fat
30 Apr 2018
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Department
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Meat and Fish (meat consumption in Canada is kg per person)
Chicken production:
Primary source is the hen raised for meat (6 to 8 weeks of age)
Beef consumption → decreased consumption
Pork and lamb and fish→ smaller portion of people eat → consumption is similar
Fish → heart health recommendation CHALLENGE to get people to eat; cultural
component, or preference
Chicken and Turkey consumption → increased consumption
NEW food guide, focus on plant PRO
• Less money potentially, but it may take a longer time to prepare
Concern of saturated fat → with meat products
Where does fat come from in PRO based foods?
• Skin → contains a large portion of the subcutaneous fat (healthier when the skin is
removed)
1987-42% decrease low fat in pork loin
• What contributes to that decrease is related to the feed.
o what grains they are fed
o Housing
o how the meat is trimmed and brought to market
• The marine fat is polyunsaturated
• Omega 3 → EPA (22 C) eicosapentaenoic acid polyunsaturated and DHA (20 C)
docosahexaenoic acid
• Different fatty acid have different implications
• Removal of the product from the market → is disappearance
• From a boneless perspective:
o Focus for chicken is the breast meat, on a kg basis is lower, bone influences the
weight
What is an easy way to describe serving size → deck of cards
Beef production:
• primary source is the steer (15- 24 months old) - 66.67% of market
• Other sources: heifers, cows, bulls (cows and bulls are older, more mature animals →
more likely to go to processing because they have a harder texture)
• Veal is produced from animals between 3 weeks and 4 months old
• Calf products → 4-9 months of age, many reasons for the spread of age of animals:
relates to quality aspects
•
• Castration is for the aggressiveness of the animal, a lot easier to handle if you
don’t have all the testosterone
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Meat and fish (meat consumption in canada is kg per person) Primary source is the hen raised for meat (6 to 8 weeks of age) Pork and lamb and fish smaller portion of people eat consumption is similar component, or preference. Fish heart health recommendation challenge to get people to eat; cultural: less money potentially, but it may take a longer time to prepare. Concern of saturated fat with meat products. Where does fat come from in pro based foods: skin contains a large portion of the subcutaneous fat (healthier when the skin is removed) What is an easy way to describe serving size deck of cards. If it isn"t stressed with the hormone, it will not be able to gain muscle from the feed as efficiently. If you treat your animals well more comfortable, may grow better, also for reputation (don"t want to be caught/exposed abusing animals #notclickbait: researchers: play toys for jobs, trichinosis, trichinells spiralis.
