What is really in processed meats?

While you are reading the first few sentences of this post, imagine (better yet, sing) an accompaniment of dooming background music. Think Darth Vader. I am going to talk about what is in processed meats (this is a good place for the ‘dun dun duh’ part of the song). Everyone knows the old saying about the only two things you don’t want to see being made are… sausage and legislation. And, we all learned from those menacing little raccoons on ‘The Great Outdoors’ that hot dogs are made from lips and assholes. (dun dun duh).

Some processed meats in Germany from a trip
 several years ago.

Well, as entertaining as the raccoons and the jokes about law-makers may be, they are wrong about processed meats (now imagine light-hearted back ground music). Processed meats are an inexpensive source of protein. They are safe and convenient. They are NOT made with lips and assholes (sorry about the language, Mother) unless it’s on the label.

In the US, we have some of the most stringent food labeling laws in the world. If an ingredient is in a food, then it is on the label. (Side note: I worked at a grocery store in college, and occasionally we had to package ‘real Mexican Chorizo’. Being a meat academic, I read the ingredient statement on the label. Do you really think this company would let us know that their product contained pork salivary glands if they didn’t have to? Uh. No.) If you want to know what is in a certain processed meat, look on the label. If it says ‘Beef’ or ‘Pork’ like most processed meats do, it is only skeletal meat (muscles used to move the bones around). As of right now, that means beef products may contain lean, finely textured beef. Any organ meat (hearts, livers) have to be listed on the label. Lips and ass holes really don’t make very good sausage, anyway.

So, why are processed meats inexpensive? Well, not every bit of a beef or pork carcass will make a good steak or roast. Sometimes the pieces are too small, and sometimes it is too tough to be eaten without being ground up. Those pieces are combined and ground up. Processors add other ingredients like salt and spices for flavor and texture. They are adding value to the low-cost parts and giving us a great tasting, inexpensive source of protein. Processed meats are the only source for protein for kids from some families because it is all they can afford.

Furthermore, lots of processed meats (hot dogs, bologna, and deli meats) are pre-cooked and can be eaten straight out of the fridge*. They are quick and easy. Any meat product that is ‘ready-to-eat’, meaning completely cooked and ready to be served to the consumer without any further preparation, is subject to extra regulations by USDA. They have to show how they are keeping their product safe, they may add extra, bacteria fighting measures to the process, and are subject to extra bacteria testing. It is safe stuff.

Some people worry about nitrite in processed meats. Nitrite is a key ingredient that gives cured meats the flavor and color we have become accustomed to enjoying. Think pink hams and hot dogs. Yum! Also, nitrite prevents the growth of a nasty bacteria Clostridium botulinum, the one that causes botulism.

Did you know that you get more nitrite from green, leafy vegetables than from processed meats? Actually, the body makes nitrite using saliva combined with these vegetables because it needs it. The body uses nitrite to perform all kinds of functions from regulating blood pressure to helping heal wounds and brain injury after a stroke.

The folks at the American Meat Institute did an interview with a friend of mine, Jeff Sindelar at the University of Wisconsin about sources of nitrite in the diet. His main research focus is on nitrites in processed meats.

There are some very scary claims out there linking hot dogs with an increased cancer risk. Although these claims are recurrently cycled on the news, the data that they are based on is from over 40 years ago. They claim that the nitrite in processed meats (hot dogs) is a carcinogen. There is a researcher at the University of Texas named Dr. Nathan Bryan who studies the effects of dietary nitrite on the human body, and he says that current research not only found no cancer risk with nitrite, but also found health benefits. Basically, current science says, “Don’t be afraid of hotdogs!”

Also, I have written a post about nitrite and one about making sausage in our meat lab.
Besides, do you really think ESPN would put an international broccoli eating competition on TV?

*(Side note: Just to be extra safe, pregnant women should not eat hotdogs and deli meats, without heating them up first, because of an abortion-causing bacteria rarely found in ready-to-eat deli meats and hotdogs)

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Safety in Knowledge

September is National Food Safety Education Month, so I felt like I needed to supply some info on food safety. This post will mostly be links to other sites about keeping you and your family safe as you prepare food for them. I wanted to get this information to you before the big Labor Day weekend.

Everyone involved with food is responsible for its safety including the farmer/rancher, the processor, the grocery store or restaurant, and the consumer. In the US, we have the safest food supply in the world, and we, as consumers, are partially responsible for that. Yay, US!

The US Department of Agriculture launched a neat campaign called Be Food Safe.

It all boils down to using 4 simple steps to store and prepare food safely. You can also check out the steps with Alvin and the Chipmunks here. Seriously.

1. Clean.

a. Wash your hands with soap and warm water before you start to cook and after you touch raw meat or eggs.

b. Wash all cutting boards, utensils, and anything else that touched the food with hot, soapy water after you are finished with them, or run them through the dish washer. Wiping them down with a dish rag doesn’t get them clean.


c. Wash you counter tops with hot, soapy water.

2. Separate. – I think this video is pretty funny.

a. Keep raw meats away from foods you will eat without cooking, like fresh fruits.

b. This means keeping raw meats away from fresh foods in the grocery cart and in your shopping bags. If you like to use those nifty and environmentally responsible reusable shopping bags, good for you, BUT use a disposable bag for raw meat and poultry. Mother Earth will forgive you and she will be thankful that you are not sick. You don’t want to take the chance of meat juice leaking into the reusable bag and it contaminating fresh vegetables on your next trip to the grocery store.


c. Use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables, salads, cheese, or anything else you will eat without cooking it. In many restaurants, the cutting boards are even different colors. Raw meat is always cut on red, seafood on blue, and vegetables on green, for example.


d. When you store raw meat at home, make sure it is kept away from ready-to-eat foods. It is best to store raw meats on the bottom shelf and keep a pan under it to catch any juices that may seep off.

3. Cook.


a. Use a food thermometer. Over 80% of American’s don’t use a thermometer when cooking ground beef or hamburgers. Ahhhhh!!! They are cheap (food thermometers, not the Americans that don’t use them) and available at your local grocery store. When you use it, make sure you stick it in the center of your food (that’s where it will be the coldest).

i. Anything made from ground beef, ground pork or poultry HAS to be temped before you remove it from the heat. That includes meat loaf, hamburgers, and sausage patties. Ground beef and ground pork should be cooked to 160°F (71°C) and all poultry should be cooked to 165°F (77°C). Some people thing they can tell if meat is done by looking at the color. Wrong! Meat color and they way it reacts to heat is dependent on lots of things. Too many to trust color for determining if it’s ready to eat.

ii. Whole muscle meats (steaks, roasts, and fish) have lower cooking temperature requirements because the bacteria are only on the outside of the food, while in ground meat, the bacteria could be all through it.


iii. (Side note, using a food thermometer also keeps you from overcooking your burgers and making them tough and dry. Bonus!)

b. When you microwave something, make sure you stir it, and if you don’t have a rotating plate in your microwave, rotate the dish yourself. Microwaves don’t always cook food evenly, so you have to help it out.


c. When you reheat a sauce, soup or gravy, be sure to bring it to a boil. These foods can be dangerous because they go from hot to cold and back to hot again. They have to make two or more trips through the Danger Zone of temperature between 40 and 140°F.

4. Chill.

a. Your refrigerator should be kept at 40°F or below. I keep ours just above freezing. I know it costs more on the electric bill (my husband pays it anyway), but a few dollars are worth it in the peace of mind of keeping us healthy and our foods last longer. The colder your fridge, the faster it will get foods chilled.

b. Get things in the fridge quickly. Don’t let leftovers set out all night. They will cool and be in the Danger Zone. Try to have them in the fridge in less than 2 hours. Also, store leftovers in shallow dishes so they will chill faster.

c. Keep in mind that you need to thaw meat in the fridge, too. See my post on proper thawing.


Here are some more resources from USDA and others to help you learn how to keep your food safe.

Tips for storage, cooking, and chilling specific foods

USDA facts for kids

After school snacking for kids

A really fun one about pathogens (bacteria and viruses that make you sick)

http://www.meatsafety.org/

http://foodsafety.gov/

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What is the difference between ‘Organic’, ‘Natural’, and ‘Grass-fed’ meat?

I know you have seen lots of claims about 'Natural' or 'Organic' or 'Grass-fed' on meat labels in the grocery store and in menus at restaurants. Along with that, there always seems to be something on TV or the radio or the internet about organic this or natural that and people making claims why this product or that one is better than all the rest. What most people don’t realize is what those claims really mean when they are printed on a meat label or in a restaurant.

Since I've written this post, I've also done a series of posts on food labels.

Organic. The United States Department of Agriculture (through the Ag. Marketing Service) manages the National Organic Program which certifies producers that produce and handle organic produce. Organically raised livestock must be in compliance with the National Organic Program rules beginning at the last 1/3 of gestation. They must be only fed organic feed and allowed to graze only organically-managed pastures. They are not to be given hormones or any other growth-promoting agents, and only allowed to be given vaccines when they are not sick (nothing else). There are requirements that they must be allowed access to outdoors. All of these regulations are certified by agencies accredited through USDA. In order to place the USDA organic seal on the label of a product, it must be made with 95% or greater organic ingredients. Meat labeled as “organic” is very expensive because it costs a lot to produce.

Natural. Lots of people think that ‘Natural’ is the same as ‘Organic’. It is not. According to USDA Food Safety and Inspection Service, a product with the word ‘Natural’ on the label must be …

 A product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the term natural (such as "no artificial ingredients; minimally processed").

So, ‘Natural’ is pretty open-ended. It usually comes with another claim like ‘no antibiotics added’ or maybe ‘grass-fed’. Other than that, it’s pretty similar to all the other meat you see. If it doesn’t say ‘grass-fed’, it’s probably not. If it doesn’t say ‘no antibiotics’, they may have been given. Realize that antibiotics have regulations for food animals that ALL producers must follow, natural or not.

The USDA has a nice webpage explaining requirements for several phrases we see on meat labels.

Grass-fed. Most people understand that, in the United States, producers feed cattle grain for the last 3 or 4 months of their life. This is an efficient way to get the cattle to gain weight and fatten to a point where American consumers like to eat beef. Face it, most of us like juicy, tender beef, and that comes from fat beef. Some people don’t like their beef fattened this way. Several countries around the world don’t feed cattle like this. Some cattle spend their entire lives eating grass. Grass-fed beef is generally leaner and has a stronger flavor than grain-fed beef. Some people like it that way (not me).

2016 Amendment. Some of the rules for labeling meat as grass-fed have changed lately, but the premise has stayed the same. Meat processors that want to label their product as 'Grass fed' must have each label approved independently, so technically, the label could mean something slightly different for each company. However, small and very small processors can still use the 'Grass fed' label with the following definition.  The animal must have only been allowed to eat grass or hay for its entire life (except milk when they are babies). They should also be allowed continuous access to pasture during the growing season.

Grass-feeding takes a longer time to get cattle large enough to slaughter, and there is not as much meat on grass-fed beef. So, it costs more.

I am not trying to say that meat labeled as ‘Natural’ or ‘Organic’ or ‘Grass-fed’ is any better or worse than any other meat you may find in a grocery store or a restaurant. I will tell you that it is also not any safer or more nutritious than other meat. I just tell people, eat what you like, and when it comes to food labels, know what you are paying for.

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What is this cut of meat? Steaks

I guess most high school and college curriculums don’t require beef or pork anatomy. I don’t really know why that is, but as a result, most of the general public doesn’t have any idea where their cuts come from or why they taste the way they do.

Steaks we see at a steak house restaurant.

Ribeye. This is undoubtedly my favorite cut of meat. Beef, pork, chicken, whatever! I would never turn down a ribeye. Very juicy and tender, the ribeye is the muscle attached to the ribs, close to the back bone. Technically, ribeye steaks are boneless, but lots of restaurants offer bone-in ribeyes. I like them boneless because they are cooked more evenly.

Most ribeye steaks will have an oval-shaped muscle and a smaller, crescent-shaped muscle circling it. That smaller muscle is called the spinalis and is extra tasty. So, if you are splitting your ribeye steak, be sure to offer the half without it to your friend. And, what they don’t know, can improve your eating experience.

New York Strip/ Kansas City Strip. I’ve only been to NYC once, but I’ve been to Kansas City several times, and I can tell you from my visits and from watching countless episodes of Law and Order that those two cities are not a whole lot alike. On the other hand, New York Strips and Kansas City Strips are exactly the same, technically a Top Loin steak.  It doesn’t matter which geographical locale associated with it.

Strips are the same muscle as that found in the ribeye, but the steaks are cut from further down the animal’s backbone, further away from the head (from the Short loin, where the lumbar vertebrae are). Usually boneless, strips are also relatively tender, but they don’t have the tasty spinalis attached. Sometimes they are narrower and have more connective tissue (gristle) than ribeyes. Because they are usually just one muscle, they are a leaner than the ribeyes (well, it’s easier to avoid the fa… not-lean parts).

Filet mignon or tenderloin. As the price tag indicates, this is THE MOST tender cut of meat on the animal. It lies under the backbone along the lumbar vertebrae. As a muscle in the live animal, it must not have had much to do because it is very tender. Sometimes it has some off-flavor problems. Filets are also rather small, so if you don’t have a large appetite, it could be a good choice.

T-bone. This is a favorite of lots of men. It’s BIG and it has a bone. Basically, the T-bone is the Strip and the Filet still stuck together with a bone in the middle. It’s a good one for sharing, especially if you and whoever you are sharing with don’t like your steaks cooked to the same degree of doneness. Generally, steaks are less done closer to the bone.

Sirloin. If I’m not in the mood (I don’t have enough money) for a ribeye, I usually order a sirloin. The story goes that an English king liked the steak so much that he knighted it, hence ‘sir’ loin. According to Wikipedia and Snopes.com, that’s not true. (It doesn’t mean you can’t pass the time telling the story to your kids while waiting on your meals at the steakhouse.)

The sirloin steaks are the very last steaks cut from the loin. Made from two large muscles, full-size sirloin steaks are very large, but are usually cut into smaller steaks for restaurants. At some places, you can order a sirloin steak as small as 6 oz. That’s uncooked weight, so the cooked weight should be between 3 and 4 oz (close to the suggested serving size).

Sirloin steaks are often marinated or flavored, which makes them tastier, but can it also add calories (like I care). Sirloin tips are from the same area, just cut up before they were cooked. Sirloin steaks are generally lean, but can be inconsistent in tenderness. When I cook them at home, I try to make sure I don’t overcook them.

Flat-iron. I love it when people say that the Flat-iron is a ‘new cut of beef’. Like cattle just suddenly started growing a new muscle. Really what happened was that some researchers decided that they would test the tenderness of every muscle in the animal, just to see. And SURPRISE! SURPRISE! There was a muscle in the shoulder (Chuck) that was really tender (2^nd most tender in the animal, only one that beat it was the Filet). The scientific name for the Flat-iron is the Infraspinatus, and it is found right next to the shoulder blade. It has a big hunk of connective tissue (gristle) that runs right through the middle…problem.  The folks at the National Cattlemen’s Beef Association (NCBA) worked on a new way to cut it to remove the connective tissue and so that it was a nice portion size, renamed it the ‘Flat-iron’, and started teaching the rest of us in the industry how to cut and prepare it. And POOF! a new steak!

The Flat-iron is always tender and juicy. Sometimes, if it isn’t cut correctly, some of the gristle gets left on it.
 

That’s pretty much it for ‘grillin’ steaks’ or steaks you will commonly find at restaurants. Several of these steaks are among the 29-cuts of lean beef that qualify for the USDA definition on ‘lean’. Those include the strip, the tenderloin, the T-bone, and sirloin steaks. So, go out and enjoy a good steak tonight.

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My meat is FROZEN! What is the best way to thaw it?

This is probably one of the most common questions I hear as a meat scientist. If you Google ‘thawing meat’, the first hit that comes up is a fact sheet from USDA cleverly named "The Big Thaw.". It will tell you that there are three ways to properly thaw meat. 1. Refrigerator, 2. Cold water, 3. Microwave. Those will all work, but there are pros and cons to each. Here are my thoughts:

1.       Refrigerator. Thawing meat in the fridge takes longer than the other two methods, but it requires the least work on your part. My biggest problem is remembering to put the frozen meat in the fridge in the morning on my way out the door. Steaks, chicken breasts, packages of ground beef, and things of that size will probably be thawed by the time you get home in the evening, but larger cuts like roasts or whole birds may need to be thawed overnight.

It’s best to thaw uncooked meat on the bottom shelf so that the meat juice won’t leak down onto other things in the fridge. In my fridge, the bottom shelf is the hardest to get to and is usually the hardest to find a place to set something new, so I set my meat on a plate to catch anything that may seep out of the package. I find that a nice glass pie plate is best because the sides are taller than a dinner plate and it will hold in the leaking meat juice. (and, I never, ever make an actual pie, so it makes me feel good to get use out of the pie plates my dad gave me.) Then you can just run the dirty pie plate through the dishwasher and its ready to make more pies (yeah, right). One nice thing about this method is that if you decide to go out to eat after work rather than come home and cook, the thawing meat is fine to wait until tomorrow or even a couple of days. (I'm always looking for a good excuse to eat out).

2.       Cold water. Getting all three of us out the door, clothed and fed is really more than we can handle most mornings, so I usually don’t remember to set something in the fridge to thaw for that night. So, the cold water method is the one I use the most to thaw meat.

Why not hot water? Well, hot water would thaw the meat, but it would also start to cook it and it could cause parts of the meat to get above 40 degrees. That’s the temperature where microbes can start to grow.

Cold water, right out of the tap works great. I just plug up the sink and set in the meat until it’s covered with water. Heat is transferred faster through water than air, so it goes faster than on the counter. (That’s why all those people that went in the water on ‘Titanic’ were screwed).

If your meat is in a vacuum package (a sealed plastic bag with no air) you can just stick it directly in the water. If it’s wrapped in paper or one of those foam packages with the overwrap from the grocery store, I would take it out and put it in a plastic baggie. The baggie will contain the meat juice and allow the heat from the water to thaw the meat.

If I’m really in a hurry, I will let the meat set in the cold water for a while, then let that water drain, and run in another batch. The frozen meat cools the water (stick your hands in it, it’s a lot colder than it was), so the water from the tap will be a little warmer and will help the process go a little faster.

3.       Microwave. Most microwaves have meat thawing settings, and I have been known to use them for ground beef or sausage. Usually those are packaged in chubs (little sacks) with clips and I am in a big hurry to get them cooked. I don’t like the microwave method for steaks or roasts or anything ‘intact’ (that means not ground). I think it thaws unevenly and part of your meat gets cooked, while part of it is still frozen. Always put your meat on a plate (another great use for pie plates) when you thaw in the microwave. You don’t want meat juice all over the rotating plate in the microwave.

Now remember, it’s ok to cook from frozen. It just takes a little longer and it’s hard to get spices on frozen meat.

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I need to know what you want to know.

Who am I? I’m a meat scientist (I have a Ph.D. from Kansas State University), and I’m the Mom (although I prefer being called ‘Momma’) to a wonderful, hilarious, sweet, smart, 5-year-old girl named Vallie.

Why blog? In the past 3-years I’ve learned a lot, but mostly I’ve learned that I don’t know much. My husband and I have been put in charge of this little person, and we have one chance to get it right. Frankly, it scares me to death. What am I doing wrong? Is this healthy? Is that safe? What are the chances she will flail herself from that new swing-set and ‘bust her head open’?  Scary, scary stuff.

But, there is this awesome resource available to me that I had no idea existed until I was a Mom. Other Moms. Obviously, my Mom, my mother-in-law, my aunts, my friends, my coworkers, Moms at church, etc… were great resources of information. But what I also noticed was that ALL Moms seem to be willing to share their knowledge. I’ve gained knowledge about gymnastics from a random Mom at daycare, thoughts on potty-training from Moms in the check-out line at WalMart, and great tips on getting her to eat vegetables from Moms watching kids at the McDonald’s PlayPlace.

Then, I realized something. I have some great information to share that several Moms probably have questions about. I know about MEAT. Heck, I’m an expert (just ask my Mom). I know about the safety of meat and how to properly store, prepare and cook it. I know about nutrition and the advantages of meat in kid’s diets. I know about the meat industry (I’ve been in more meat processing plants than I can count) and how meat is prepared before it gets to consumers. I understand the labels and the regulations. AND, what I don’t know, I for-sure know who to ask (there are actually several Meat Moms out there). I have information to share!

So, I started a blog. I’m not blogging to condemn vegetarians or sell meat for any specific company. I just want other Moms to know the correct information about meat and the industry. I want to try to help other Moms ease their minds when their 4-year old will eat nothing but hotdogs.

So, I need to know what you want to know. Please, send me an email or post a question. I have a few ideas for posts, but I know the best ones will come from other moms' questions.

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