Low-fat meats: design strategies and human implications

Front Cover......Page 1
Low-Fat Meats: Design Strategies and Human Implications......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Contributors......Page 12
Preface......Page 14
I. Principles of Genetic Improvement......Page 18
II. Improvement of Carcass Composition: Progress to Date......Page 22
III. Selection on Carcass Composition: Correlated Responses......Page 24
IV. Potential for Future Improvements in Carcass Composition......Page 25
V. Summary......Page 27
References......Page 28
I. Introduction......Page 30
II. Impact of Energy Level......Page 33
IV. Relationship of Depot Fat Levels (Backfat) and Intramuscular Fat Levels......Page 39
V. Carcass Composition as Related to Sex of Animals......Page 42
VI. Impact of Other Nutrients and Feed Additives......Page 43
VII. Chemical Relationships of Dietary Fat and Body Fat......Page 44
VIII. Summary and Conclusions......Page 45
References......Page 47
I. Past and Present Consumption Patterns......Page 52
III. Nutritional Status as a Function of Meat Consumption......Page 54
IV. Dietary Recommendations......Page 55
V. Diet and Disease......Page 56
VI. Summary and Conclusions......Page 65
References......Page 66
II. General Human Food Safety Requirements......Page 70
III. Human Food Safety Concerns for β-Agonists......Page 75
IV. Protein Hormones......Page 78
V. Conclusion......Page 79
References......Page 80
I. Introduction......Page 82
II. Consumer Acceptance of Treated Meat Products......Page 83
III. Predicting Farmers' Adoption of Partitioning Agents......Page 86
IV. Economic Analysis of Partitioning Agent Use in Livestock Production......Page 92
I. Introduction: The Ethics of Agricultural Technologies......Page 104
II. The Case for Low-Fat Meats......Page 115
III. A Case against Low-Fat Meats?......Page 117
IV. Conclusion: Is There an "Ethical Beef" with Low-Fat Meats?......Page 125
References......Page 126
I. Introduction......Page 130
II. On-line Assessment of Carcass Composition......Page 131
III. Assessing Composition in the Live Animal......Page 139
IV. The Potential Impact of Technology on the Efficient Production of Low-Fat Meat Products......Page 142
V. Summary and Conclusions......Page 144
References......Page 145
I. Introduction......Page 148
II. Current Observations and Explanations......Page 149
III. Current Meat Grading Practices Related to Value......Page 150
IV. Evaluating and Marketing Livestock in the 21st Century: A Theoretical Approach......Page 153
V. Additional Details of Evaluation Systems......Page 156
VI. Some Final Remarks and Conclusions......Page 157
Further Readings......Page 159
I. Introduction......Page 162
II. Specific Strategies for Reduced-Fat Product Manufacture......Page 164
III. Summary and Conclusions: The Cost of Adopting a Low- Fat Strategy......Page 178
References......Page 179
I. Introduction......Page 184
II. Porcine Somatotropin (PST) as a Model: Framework for Decisions Regarding the Effect of Metabolism Modifiers on Nutrient Requirements......Page 188
III. Estimates of the Protein (Lysine) and Energy Requirements for PST-Treated Growing Swine......Page 191
IV. β-Adrenergic Agonists......Page 197
V. Effect of Metabolic Modifiers on Mineral and Vitamin Requirements......Page 201
Refences......Page 202
I. Introduction......Page 208
II. What is Animal Welfare?......Page 209
III. Considerations for Modified Animals......Page 210
IV. Current Evaluation of Welfare of Modified Animals......Page 211
V. Conclusions......Page 216
References......Page 217
I. Introduction......Page 220
II. Effects of Anabolic Steroids on Growth and Carcass Composition......Page 222
III. Effects of Somatotropin or Somatotropin Secretagogues......Page 227
IV. β-Adrenergic Agonists as Partitioning Agents......Page 234
V. Summary and Conclusions......Page 242
References......Page 243
I. Introduction......Page 250
II. Description of the Sensory Characteristics of Meat......Page 251
III. Review of Factors That Influence Sensory Characteristics of Meat......Page 252
IV. Effects of Partitioning Agents on Sensory Characteristics of Meat......Page 258
References......Page 265
I. Introduction......Page 270
II. A Wide Range of Attitudes......Page 271
III. Economics......Page 274
IV. Managing Consumer Reaction......Page 276
VI. Producers' Responsibilities......Page 278
VII. Summary and Conclusions......Page 279
References......Page 280
I. Introduction......Page 282
II. Structure and Characteristics of the U.S. Meat-Packing Industry......Page 283
III. Merit Buying for Hogs......Page 294
IV. Effect of Partitioning Agents......Page 296
V. Purveyor's Reaction to Partitioning Agents in Hogs......Page 298
VI. Summary and Conclusion......Page 300
I. Introduction......Page 302
II. Genetic Modification to Alter Growth......Page 306
III. State of the Art in Genetic Modification......Page 312
IV. Issues in Genetic Modification of Animals......Page 314
References......Page 316
I. Introduction......Page 320
II. Major Influences on Animal Growth and Body Composition......Page 321
III. Antibodies: Versatile Binding Molecules Which Can Change the Activity of Protein Hormones......Page 322
IV. Reduction of Body Fat Using Neutralizing Antibodies Directed against Adipocytes......Page 325
V. Enhancement of Hormone Activity: The GH Axis......Page 326
VI. Mechanism of Action of Potentiating Antibodies......Page 331
References......Page 334
Index......Page 338