The Effect Of High Hydrostatic Pressure Processing On The Chemical Characteristics Of Different Lamb Cuts Essay

A course assignment presented to the College of Graduate Health Studies in partial fulfillment of the requirements for the Doctor of Health Science Degree A. T. Still University

Western diet and culture are responsible for the increase of global meat consumption, over the last few decades. This is why the global trend of moving “towards concentrated animal feeding operations is expected

The 13 hypotheses listed in the Literature Review section were statistically tested. Each hypothesis is again listed below along with the

Daniel Fuller, Lise Gauvin, Yan Kestens, Mark Daniel, Michel Fournier, Patrick Morency, and Louis Drouin American Journal of Public Health 2013 !03;3. e85-e92. Print.

Contrasting from humans under stress cattle eat less and less putting on less weight and in many cases losing weight. Beef cattle brought to a processing plant are graded on carcass value including marbling, rib eye area, and overall appearance of the meat on the rail. A producer gets the profit based on the evaluation grade on the individual calf. The FAO states, “It is necessary for animals to be stress and injury free during operations prior to slaughter, so as not to unnecessary deplete muscle glycogen reserves” (“Effects of Stress” 2). As an animal is stressed during loading, unloading, and stunning the vital glycogen in the muscle is drastically reduced and can disappear. Glycogen is transformed into lactic acid that works as a tenderizer and taste influence for consumers. A producer could operate a stress free farm, however if the trip to the processing plant is extremely stressful the whole year worth of feeding and making a calf’s life easy, is possibly a risk with the value of the carcass plummeting quickly. Although the farmer took many of the correct steps, a small dose of stress before processing can destroy all the hard work and leave consumers with a tough tasteless meat.

Correspondence concerning this article should be addressed to Katherine Valcin, Keiser University Biomedical Sciences Student, 5600 Lake Underhill Rd, Orlando, FL 32807. Email: K.valcin@student.keiseruniversity.edu

Reference: Belk, Colleen and Borden-Maier, Virginia. 2010. Biology: Science for Life. 4th Edition. Pearson. San Francisco, California., 195, 205,

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

NSW MINISTRY OF HEALTH 73 Miller Street NORTH SYDNEY NSW 2060 Tel. (02) 9391 9000 Fax. (02) 9391 9101 TTY. (02) 9391 9900 www.health.nsw.gov.au This work is copyright. It may be reproduced in whole or in part for study or training purposes subject to the inclusion of an acknowledgement of the source. It may not be reproduced for commercial usage or sale. Reproduction for purposes other than those indicated above requires written permission from the NSW Ministry of Health. © NSW Ministry of Health 2012 SHPN (HSPI) 120204 Further copies of this document can be downloaded from the NSW Health website www.health.nsw.gov.au or Emergency Care Institute NSW website www.ecinsw.com.au August 2012

The unfortunate part of Food Inc., is that its historical viewpoint of how we got our food vs. Food Inc.’s version of the “modern” way we get our food ─ is lacking on both ends. As far as historical (in Food Inc.’s viewpoint – better) food production ─ the slaughter of cattle, pigs, chickens, lambs, etc. in “historical times” was far more drastic, dangerous, and unsanitary than what it is today. In those days, the animals where either shot, or had their necks hacked/cut by individuals working the slaughter houses. Additionally, many children as young as 8 were used in these slaughterhouse procedures. You may wish to read The Jungle,

Done in part for the requirements of BIOL 498 under the supervision of Dr. David Locky & Dr. Mrinal Das.

Skolnik, R. L., & Skolnik, R. L. (2012). Global health 101 (3rd ed.). Burlington, MA: Jones & Bartlett Learning.

Graduate Assistant, School of Nursing & Biomedical Sciences, Kabianga University College (A Constituent College of Moi University), . P 0 Box 2030 20200 Kericho, Kenya , Tel +254 722224577, Email: symomash@gmail.com

The Open University (2012) L185 English for academic purposes, Block 2 Session 2 ‘Text 2.4: OU student assignment for Y158 Understanding Health’ [online], https://learn2.open.ac.uk/pluginfile.php/717534/m

High pressured processing (HPP) technology is called on “Pascalization”, because the technology originated from French mathematician and scientist Blaise Pascal’s theory (Murano, 2003). In the late 1800s, Bert Hite found out the relationship between naturally atmospheric pressures and the activity of microorganisms. At that time, Hite strived for improving the stability of milk by pressure treatment, but his work was in the spotlight of the public (Yuste et al, 2001).