This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
- Designing Foods
- Copyright
- Preface
- Acknowledgments
- Contents
- Executive Summary
- CHANGES IN POLICY
- The Grading System
- Labeling and Standards of Identity
- Information and Consumer Education
- Research and Development
- RESEARCH RECOMMENDATIONS
- Preharvest Technology
- Postharvest Technology
- REFERENCES
- 1 Data Sources, Key Nutrients, and Selection of Targets for Change
- SOURCES OF DATA AND THEIR LIMITATIONS
- Food Supply Data (1965-1985)
- Federal Surveys
- Nationwide Food Consumption Survey (1977-1978)
- Continuing Survey of Food Intake by Individuals (1985)
- National Health and Nutrition Examination Survey
- Pediatric Nutrition Surveillance System of the Centers for Disease Control
- Other Data Sources
- Limitations of the Data Bases
- IDENTIFICATION OF KEY FOOD COMPONENTS
- TARGET LEVELS FOR CALORIC INTAKE AND SELECTED NUTRIENTS
- REFERENCES
- 2 Current Trends in Consumption of Animal Products
- NUTRIENTS IN ANIMAL PRODUCTS AND THEIR BIOAVAILABILITY
- Calories
- Protein
- Fat, Saturated Fatty Acids, and Cholesterol
- Vitamins
- Minerals
- TRENDS IN INDIVIDUAL COMMODITIES
- Red Meat, Poultry, and Fish
- Food Supply Data (1965-1985)
- Dietary Survey Data
- National Live Stock & Meat Board Study
- Milk, Milk Products, and Eggs
- Food Supply Data (1965-1985)
- Dietary Survey Data
- Fats and Oils
- Food Supply Data (1965-1985)
- Dietary Survey Data
- Special Studies
- Household Refuse Analysis Project
- St. Joseph's University/American Meat Institute Study
- National Live Stock & Meat Board Study
- REFERENCES
- 3 Target Levels and Current Dietary Patterns
- CALORIES
- Dietary Survey Data
- Summary
- TOTAL FAT AS PERCENTAGE OF CALORIES
- Influence of Dietary Fats on Serum Lipid Levels
- Dietary Fat and Cancer
- Dietary Guidelines for Total Fat Intake
- Dietary Survey Data
- Summary
- SATURATED, MONOUNSATURATED, AND POLYUNSATURATED FATTY ACIDS AS PERCENTAGE OF CALORIES
- Saturated Fatty Acids: Influence on Serum Lipid Levels
- Dietary Guidelines for Fatty Acid Intake
- Dietary Survey Data
- Summary
- CHOLESTEROL
- Dietary Guidelines for Cholesterol Intake
- Dietary Survey Data
- Summary
- CALCIUM
- Dietary Guidelines
- Dietary Survey Data
- Summary
- IRON
- Definition and Prevalence of Iron-Deficiency Anemia
- Dietary Guidelines for Iron Intake
- Dietary Survey Data
- Summary
- REFERENCES
- 4 Consumer Concerns and Animal Product Options
- CHANGING CONSUMER ATTITUDES AND INDUSTRY RESPONSES
- General Trends
- Consumer Behavior Away from Home
- Response by Restaurateurs
- Consumer Behavior in Grocery Stores and Supermarkets
- Response by Supermarkets
- Consumer Behavior at Home
- OPTIONS IN THE MARKETPLACE
- Milk and Milk Products
- Traditional Versus Modified Products
- Traditional Versus the Newest Formulations
- Fresh Beef
- Options Between Grades
- Options Between Cuts
- Pork
- Grading System for Pork
- Changes from 1963 to 1983
- Pork Quality Standards
- Summary
- Lamb and Veal
- Convenience Meats
- Poultry
- Fish, Shellfish, and Seafood
- Steamed or Canned Fish Versus Fried Fish
- Canned with Oil Versus Water or Brine
- Mixtures
- USING ANIMAL PRODUCT OPTIONS TO MEET TARGET LEVELS OF NUTRIENTS IN THE DIET
- Adult Women, Ages 23-50
- Adult Men, Ages 51 or Older
- REFERENCES
- 5 Policies Affecting the Marketplace
- PRODUCTION POLICIES
- GRADES
- Renaming the Good Grade
- Trimming Fat on the Slaughter Floor
- Options to the Present System
- LABELING AND STANDARDS OF IDENTITY
- Cholesterol Labeling
- Controlling Use of the Terms Natural and Lite
- Standards of Identity
- POINT-OF-PURCHASE INFORMATION
- SOURCES OF DATA
- Serving Sizes
- Advertising and Promotion
- GOVERNMENT'S ROLE IN NUTRITION EDUCATION
- INTEGRATED RESEARCH AND EDUCATION PROGRAMS
- REGULATIONS AND BIOTECHNOLOGY
- RECOMMENDATIONS
- Production Policies
- Grades
- Labeling and Standards of Identity
- Point-of-Purchase Information
- Sources of Data
- Advertising and Promotion
- Government's Role in Nutrition Education
- Integrated Research and Education Programs
- Regulations and Biotechnology.
- REFERENCES
- 6 Existing Technological Options and Future Research Needs
- THE NEED TO MODIFY THE NUTRITIONAL ATTRIBUTES OF ANIMAL PRODUCTS
- CURRENT STATUS OF TECHNOLOGY MANAGEMENT
- ASSESSING CURRENT AND FUTURE TECHNOLOGIES
- TARGET LEVELS OF NUTRIENTS AND RELATED RESEARCH PRIORITIES
- Determining the Level of Fat in Live Animals and Carcasses
- Influencing the Level of Fat in the Growing Animal
- Altering the Level of Fat in Animal Products
- Processed Beef, Lamb, and Pork
- Poultry
- Dairy Products
- Methods of Altering Cholesterol Levels in Animal Products
- Milk
- Eggs
- Poultry, Beef, Veal, Pork, and Lamb
- Methods To Alter Sodium Levels in Animal Products
- Meat Products
- Poultry Products
- Milk
- Methods To Alter Calcium Levels in Animal Products
- Methods To Alter Iron Levels in Animal Products
- Milk
- Eggs and Poultry
- Beef, Veal, Pork, and Lamb
- RECOMMENDATIONS
- Preharvest Technology
- Post-Harvest Technology
- REFERENCES
- Appendix
- HORMONAL REGULATION OF GROWTH
- The Influence of GH on Growth
- Effects of Chicken GH on Body Weight Gain in Chickens
- Effects of Human Pancreatic GRF and TRH on Body Weight Gain in Chickens
- Somatomedin-C
- Growth Hormone Receptor
- Gene Insertion
- Conclusions and Future Directions
- Acknowledgments
- References
- MUSCLE CELL GROWTH AND DEVELOPMENT
- Muscle Cell Structure and Composition
- Muscle Fiber Development
- Prenatal Development
- Postnatal Development
- Muscle Fiber Protein Metabolism
- Strategies for Regulating Muscle Development and Growth in Meat-Producing Animals
- Conclusions
- References
- THE ROLE OF GROWTH HORMONE IN FAT MOBILIZATION
- THE USE OF BIOASSAYS TO DETECT AND ISOLATE PROTEIN OR PEPTIDE FACTORS REGULATING MUSCLE GROWTH IN MEAT-PRODUCING ANIMALS
- Peptide Factors Affecting Muscle Growth
- Somatotropin
- Insulin-Like Growth Factors (Somatomedins)
- Insulin
- Differentiation Inhibitor
- Transferrin
- Fibroblast Growth Factor
- Paracrine and Autocrine Control of Muscle Growth
- Bioassays for Factors Influencing Muscle Growth
- Effect of Porcine Growth Hormone on Bioactivity and Igf-I Concentration in Swine Serum
- Methods
- Results and Discussion
- References
- EFFECTS OF BETA-ADRENERGIC AGONISTS ON GROWTH AND CARCASS CHARACTERISTICS OF ANIMALS
- What are Beta-Agonists?
- Effects of Beta-Agonists on Growth Performance and Carcass Characteristics
- Effects of Beta-Agonists on Lipid Metabolism
- Effects of Beta-Agonists on Skeletal Muscle Protein Metabolism
- Separation of Lipid and Protein Effects of Beta-Agonists
- EFFECTS OF BETA-AGONISTS ON PLASMA HORMONES
- Summary
- Acknowledgment
- References
- ANABOLIC EFFECTS OF PORCINE SOMATOTROPIN ON PIG GROWTH
- Prospects for Increasing Growth Performance
- References
- IMMUNIZATION OF BEEF CATTLE AGAINST SOMATOSTATIN
- Methods and Results
- Passive Immunization Against Somatostatin
- Active Immunization Against Somatostatin
- Hormonal Responses
- Growth Responses
- Composition of Growth
- Somatostatin Effects at the Gastrointestinal Tract
- Somatostatin Effects on Other Hormones
- Conclusions
- References
- LACTATION BIOLOGY AND METHODS OF INCREASING EFFICIENCY
- Mammary Anatomy
- Initiation of Lactation (Lactogenesis)
- Control of Prolactin Production
- Maintenance of Lactation (Galactopoiesis)
- Milk Ejection
- Mammary Involution
- Milk Secretion Rate
- Factors Affecting the Yield and Composition of Milk
- Biochemistry of Milk Secretion
- Milk Protein Synthesis
- Milk Fat Synthesis
- Lactose, Minerals, and Vitamins
- Effects of Hormones on Milk Secretion and Mammary Development
- Milk Secretion
- Effects of Somatotropin on Mammary Growth
- Genetically Superior Cows and Bsth-Treated Cows
- Alternate Methods for Increasing the Efficiency of Lactation
- Optimizing Milk Removal
- Growth Factors and Other Biological Compounds
- Hormone Receptors
- Controlling Involution
- Controlling the Environment
- Genetic Selection
- Summary
- References
- FACTORS AFFECTING THE COMPOSITION OF MILK FROM DAIRY COWS
- Lipids
- Biosynthesis
- Factors Affecting Milk Fat Content
- Breed/Genetics
- Environment/Management
- Health/Physiology
- Nutrition
- Protein
- Biosynthesis
- Factors Affecting Milk Protein Content
- Breed/Genetics
- Environment/Management
- Health/Physiology
- Nutrition
- Carbohydrates
- Minerals
- Factors Affecting Milk Mineral Content
- Breed/Genetics
- Environment/Management
- Health/Physiology
- Nutrition
- Other Milk Solubles
- Manipulating Milk Constituents—Summary and Conclusions
- References
- METHODOLOGIES FOR MEASURING BODY COMPOSITION IN HUMANS
- Whole-Body Measurements
- Fat-Soluble Gases
- Body Compartmentalization into Two Components
- Determination of Fat by Densitometry
- Determination of FFm by Hydrometry
- Determination of Fat from Potassium
- Total Body Electrical Conductivity and Impedance
- Multicompartmentalization of the Body
- Regional Fat Measurement
- Summary
- Acknowledgments
- References
- UTILIZATION OF TOTAL BODY ELECTRICAL CONDUCTIVITY IN DETERMINING BODY COMPOSITION
- Background and Measurement Principle
- Measurement Precision and Validity of Tobec
- University of Illinois Tobec Studies
- References
- LIVE ANIMAL AND CARCASS COMPOSITION MEASUREMENT
- Linear Measurements of Live Animals
- Linear Measurements of the Carcass
- The Back Fat Probe
- Reflectance Probe
- Live Weight
- Visual Assessment and Subjective Evaluation
- Ultrasonics
- Video Image Analysis
- Whole-Body 40K Counting
- Body Density
- Electronic Meat-Measuring Equipment
- Anyl-Ray
- Tissue Sawdust Technique
- Dilution Techniques
- Urea Dilution
- Computerized Tomography
- Nuclear Magnetic Resonance Imaging
- Near-Infrared Reflectance
- Soluble Short-Lived Radioactive Gas Tracers
- Summary of the Practicability/ Cost-Benefit Comparison of Body Composition Measures
- References
- ALTERING CARCASS MEASUREMENTS AND COMPOSITION OF THE PIG
- Genetics and Selection
- Sex
- Weight
- Nutrition
- Protein
- Amino Acids
- Energy
- Calorie/Protein Ratio
- Grain Source
- Restricted Feed Intake
- Temperature
- Hormones and Related Compounds
- Diethylstilbestrol
- Diethylstilbestrol and Methyltestosterone
- Epinephrine and Epinephrine-Like Stimulators
- Growth Hormone
- Immunology
- Tissue Composition
- References
- PROCESSING OPTIONS FOR IMPROVING THE NUTRITIONAL VALUE OF ANIMAL PRODUCTS
- Nitrates and Nitrites
- Salt
- Fat
- Labeling
- Conclusions
- Considerations
- Areas for Research
- INTEGRATED NUTRITION, GENETICS, AND GROWTH MANAGEMENT PROGRAMS FOR LEAN BEEF PRODUCTION
- Industry Perspective
- Mechanisms to Produce Lean Beef
- Genetics
- Nutrition: Energy
- Growth Management: Synchronizing Nutrients and Needs
- Role of Genetics in the Production of Leaner Beef
- Role of Nutrition in Growth
- Integrated Growth Management
- Rationale for Anabolic Implant Response
- Producing Marketable Leaner Beef
- Effects of Breed Type on Acceptability
- Forage- Versus Grain-Fed Beef
- Bulls Versus Steers
- Impact of Growth Regulators on Beef Quality
- Shelf-Life in the Feedlot
- Conclusions
- References
- PROCESSING TECHNOLOGIES FOR IMPROVING THE NUTRITIONAL VALUE OF DAIRY PRODUCTS
- Ultrafiltration
- Altering the Carbohydrate in Dairy Products
- Altering the Fat in Dairy Products
- Altering the Cholesterol in Dairy Products
- Altering the Trace Elements in Dairy Products
- References
- TECHNOLOGICAL OPTIONS FOR IMPROVING THE NUTRITIONAL VALUE OF POULTRY PRODUCTS
- Broilers
- Management Options
- Marketing Broilers at Younger Ages
- Growing Males and Females Separately
- Cage Versus Floor Rearing
- Texture of Feed
- Genetic and Other Options
- Family Selection Against Abdominal Fat
- Specific Gravity of Broiler Carcasses
- Abdominal Fat in Spent (Killed) Parents
- Selection for Improved Feed Efficiency
- Selection Against Very-Low-Density Lipoproteins (Vldl) in Sera
- The Cloaca Probe
- Skin Pinches
- Lipids of Pectoral Feathers
- Ultrasonics
- Selection Against Sartorial Fat
- Heritability Estimates of Abdominal Fat
- Nutrition Options
- Manipulation of the Energy/Protein Ratio
- Restriction of Feed During Early Life of Broilers
- Restriction of Energy in Feed Shortly Before Marketing
- Formulation of Separate Feeds for Males and Females
- Protein Quality of Feed
- Feeding Fat as a form of Energy
- Type of Fat in Diet Affects Chemical Composition of Carcass Fat
- Turkeys
- Eggs
- Genetic Options
- Cholesterol
- Proteins, Fatty Acids, and Vitamins
- Nutrition Options
- Cholesterol
- Vitamins
- Minerals
- Biotechnology
- Meat Production
- Egg Production
- Determination of Sex
- Summary and Recommendations
- Broilers
- Genetic Options
- Nutrition Options
- Turkeys
- Eggs
- References
- PROCESSING OPTIONS FOR IMPROVING THE NUTRITIONAL VALUE OF POULTRY MEAT AND EGG PRODUCTS
- The Influence of Primary Processing of Poultry Meat on Nutritional Value
- The Effect of Storage on Primary Processed Poultry
- Influence of Further Processing of Poultry Meats on Nutritional Value
- Heat Processing
- Oven
- Frying
- Broiling
- Boiling
- Canning
- Curing and Smoking
- Microwave Cooking
- Irradiation
- Dehydration and Freeze-Drying
- Size Reduction—Mechanically Deboned Meat
- The Effects of Processing, Storage, and Further Processing on the Nutritional Value of Eggs
- Processing Options for Increasing Nutritional Value
- Collection and Utilization of Blood
- Increased Use of Giblets
- Hot-Deboning and Hot-Stripping
- Removal of the Abdominal Fat Pad
- Reduction in Sodium Content of Further-Processed Products
- Reduction of Fat Content in Poultry Frankfurters
- Reduction in Fat Content of Fried Poultry Products
- Increased Utilization of Proteins Recovered from Bone Residue of Mechanically Deboned Poultry
- Beduetion of Cholesterol Content of Liquid Egg
- Incorporation of Eggs to Increase Nutritional Value of Foods
- Summary
- References
- POSSIBLE IMPACTS OF CHANGES IN USDA GRADE STANDARDS AND LABELING/IDENTIFICATION PROCEDURES
- THE ROLE OF FAT IN THE PALATABILITY OF BEEF, PORK, AND LAMB
- Fat's Influence on Tenderness, Juiciness, and Flavor
- Tenderness
- Relationship Between Fat and Tenderness
- Juiciness
- Relationship Between Fat and Juiciness
- Flavor
- Relationship Between Fat and Flavor
- Specific Research on Pork, Lamb, and Beef Palatability
- Pork Palatability Research
- Lamb Palatability Research
- Beef Palatability Research
- Physical, Chemical, and Histological Studies
- Time-on-Feed and Beef Palatability
- Subcutaneous Fat Thickness and Marbling
- USDA Beef Quality Study
- National Consumer Retail Beef Study
- Minimum Fat in Meat Needed Fob Acceptable Palatability
- Maximum Fat Allowable in Meat for Acceptable Nutritional Merit
- References
- Index
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