Nitrite Vs Processed Meat

Experiment 2 focused primarily on different forms of deli turkey due to the results of high microbial count on the deli turkey sampled in experiment 1. 4 different samples of deli turkey were obtained: first, the same deli turkey sampled in experiment 1 which was considered non-natural sliced turkey from Hannaford, sliced organic deli turkey with no preservatives from Hannaford, non-natural prepackaged turkey from a Lunchables and organic prepackaged turkey with no preservatives from Waterhill. The hypothesis for experiment 2 was that the samples that came in contact with the meat slicer or not prepackaged meat was going to yield the most microbes disregarding whether or not the meat was nitrate free or contained preservatives. To prove or disprove this hypothesis, each sample was put through the dilution process explained in the methods section. Modifications do

This obviously is not safe but it is completely unhygienic. There needed to be some form of regulation to stop this recycling of meat and to create a clean environment. Reformers fix this problem in

The Meat Inspection Act of 1906 was an attempt to regulate the meatpacking industry and to assure consumers that the meat they were eating was safe. In brief, this act made compulsory the careful inspection of meat before its consummation, established sanitary standards for slaughterhouses and processing plants, and required continuous U.S. Department of Agriculture inspection of meat processing and packaging. Yet, the most important objectives set by the law are the prevention of adulterated or misbranded livestock and products from being commercialized and sold as food, and the making sure that meat and all its products are processed and prepared in the adequate sanitary and hygienic conditions (Reeves 35). Imported meat and its various

Back in the 1900s, the meat treatment was almost the worst it could get. The workers treated the meat like it was garbage. In Sinclair's book The Jungle he talks about how the meat was handled very vividly. He explains in his book how the meat packing business was a scam. The meat packing business was a scam because, like the farmers, only cared about the money they make. The meat taken out of the pickle was often sour. To take away the odor of the meat, they would run it with soda, then sell the sour, disgusting piece of meat to the free-lunch counters to be given away (Sinclair, 134). Sinclair stated in book that they sold their soiled meat just to make a quick buck and not caring about other people's health issues. Back then there was also a “Number Grade” on all meats. The lower the grade the more expensive and better treated that meat was. “...after the hams had been smoked, there would be found some that had gone to the bad. Formerly these had been sold as "Number Three Grade," but later on some ingenious person had hit upon a new device, and now they would extract the bone, about which the bad part generally lay, and insert in the hole a white-hot iron. After this invention there was no longer Number One, Two, and Three Grade--there was only Number One Grade” (Sinclair, 134). This quote is telling us that the entire meat industry was a scam because all they wanted to do was make money, even if it meant selling spoiled hams to its customers. The “Number Grades” made sure people knew that they were not going to buy and eat a spoiled ham. Without the “Number Grades” people were buying hams they may not have agreed to eat because they were spoiled and could harm their

The quality of the meat that is fed to children in school and at the fast food restaurants is, in some cases, horrendous. "The animals used to make about one quarter of the

However, an unforeseen trend was noticed with pH of the solution used and the meat’s mass at the end of the experiment. Thi trend was likely

The following report for Macgregor Meats is to be used to assist them in choosing whether to export to countries outside of Australia. The countries that are reviewed in this report are India and China. Macgregor Meats wishes to export to India and China, requires research before attempting an exporting deal with either of the two countries. Research is not done on the other countries then products could fail to sell on the foreign markets due to a number of factors. These include:

Whole natural foods that have been processed, had things added to, or taken away from them and/or heated to high temperatures actually end up being severely damaged. These processes cause the food to chemically change form with the direct result leaving that food with very little of the goodness it originally contained.

Food products are made of ingredients which change from year to year or season to season, this change impacts the NIP requiring the product to be retested and the existing NIP verified.

The evolution of the war on drugs, why the policies have failed the American public; how the United States can change the war on drugs; to a health crisis instead of a war on drugs.

nitrogen balance in the body and it also assists in the regulation of the blood

The meat industry today is not what it was nearly a century ago. While improvements are thought to have been made, an ever changing society has brought upon new problems that have been piled on to the previously existing ones. While these problems are not like those found in The Jungle, they do parallel how by exposing what is going on in the meat industry; new regulations would be the answer to the noted problems. The increased demand for meat has made it a rushed mutated production instead of a means to raise livestock for consumers. Taking into consideration the demand for cheap meat that will be used for in quick and high demanded products such as frozen and fast food, this demand of meat has greatly skyrocketed. Animals whose sole

I had also done research on sodium nitrate. It is interesting that food labels claiming to be natural, have up to 10 times as much nitrite. We are being told to stay away from processed meats due to the sodium nitrate, but plants have this chemical compound in them as well. Whether it's carrots, cabbage, or celery they all have sodium nitrate. Sodium nitrate is found in fertilizer. Sodium nitrate has nitrogen in it, which helps enhance the growth of plants. Due to animals eating green leafy plants, when we eat the animals, is there already sodium nitrate inside the meat? Or is the manufacturer the one who brings the sodium nitrate into contact with the meat?

Food and food products purchased in supermarkets around the world are known to have chemicals to kill bacteria, improve food safety, and increase shelf life. According to an article on Waking Times, meat and poultry purchased in markets are known to have at least 10 chemical additives including Sodium Benzoate, Sodium Proprionate, Benzoic Acid, Nitrites and nitrates, as well as traces of antibiotics that were given to the animals (Longo). However there is another way to fight off bacteria and harmful organisms, and its food irradiation. Irradiation does not make food radioactive, compromise nutritional value or noticeably change the taste of food (“Food irradiation: What you need to know.”). Irradiated food is more expensive to produce due

If the rate at which the nitrate is reduced is lower then uptake, then accumulation of large amounts of nitrate can occur. No accumulation occurs when the rate of uptake equals the rate of reduction. Accumulation of nitrate usually results from plant stress, such as drought, and is made more prominent by excessive soil nitrogen. Other forms of plant stress that cause accumulation of nitrate involve the restriction of plant growth while the absorption of nitrate from soil still continues. Some of these forms include certain herbicides, frost, acid soils, deficiencies of essential nutrients, low growing temperatures, and finally reduced sunlight. Due to the fact that nitrate accumulation builds up the most in plant stems instead of leaves. (3) Nitrate content in vegetables is influenced primarily by light intensity and nitrogen fertilization. Diurnal changes in light intensity lead to a diurnal pattern, a pattern that recurs every 24 hours as a result of one full rotation of the Earth, in nitrate accumulation in plants. (4) When plants receive too much nitrogen in the form of nitrate through its soil, it can have several detrimental effects on it. Too much nitrogen in plants can deplete the plant's carbohydrate reserves more rapidly, stimulate rapid shoot growth while slowing down root growth, and result in thinner more succulent leaf tissue, which increases moisture loss. Other effects include predisposing the plant to greater insect