“Honey this may be the best fried chicken yet!” – Bruce
Dear Readers – lest I neglect the major portion of our population who enjoy their beef, poultry, and pork entrees, please allow me to tag on to my last column which, among many other suggestions for healthy eating, extols the benefits of adopting vegetarian cuisine.
Let’s find common ground! You will note the quote above by my meat-loving hubby who enjoys his fried chicken above most other food items. He also says my meatloaf is the best ever! As a vegetarian myself I take his word for it.
The gentleman quoted above has nearly 50 years in the food industry with much of that involving expertise in evaluating and selling meat products. Yes, we have made a marriage work for 44 years out of respect for one another’s dietary preferences. Dinner is always interesting. And we usually agree on dessert!
So – let’s talk about the most popular beef/poultry/pork items as we all want to make the healthiest choices for ourselves and our families. I believe most of us are aware that meat items found in our local grocery centers did not originate on “Old McDonald’s Farm” in a bucolic setting. Frankly, much of consumers’ choices today began life in a more factory-oriented or industrial farming environment, as that is the most cost-effective method for consumers.
Moving on beyond that information, let’s focus on what consumers should know when purchasing meat items. First of all, it is important to use your senses of touch, smell, and sight. Always make certain that the meat is firm to the touch. It should also be cold to the touch and have no odor.* Here are some more specific details:
- Pork should have a pinkish-red color, with any fat white in color, with no dark spots. Avoid choosing meat that is pale in color.
- Beef should be bright cherry color. If beef is in a sealed bag, the color is typically a darker purplish-red. Once exposed to air, it will turn a bright red.
- Poultry should never be tinged with a grayish color but should always be pinkish.
Most manufacturers use fillers, either water-based or oil based, and are added to raw meat and poultry cuts adding weight to the finished product. Some cuts have added solution up to 25 percent of volume! For instance, enzyme-tenderizing solutions are often added to raw beef cuts from no-roll carcasses (i.e., a carcass that did not grade as prime or choice) or raw poultry cuts from mature birds to reduce the toughness of connective tissue in the cut.1
Antibiotic use in livestock has long been a controversial topic as it regards human health effects. There is much information available from accredited institutions, and if this is something of interest to you, I suggest that you do your own research to make the best dietary decisions for you and your family.
In the meantime, dear carnivores, omnivores, vegetarians, and vegans, just make sure that you have a balanced eating plan which incorporates adequate amounts of protein, carbohydrates, vitamins, and minerals to give you optimum health results.
*Seafood items will be addressed in a future column.
1 Food Standards and Labeling Policy Book (fsis.usda.gov)
Sharon McMahon, CNWC
The opinions expressed in this article are not intended to replace advice of your personal physician or licensed health professional. Please consult your physician for any issues you may have related to nutrition or fitness activity.