Industry Info

Feedlot Efficiency Reduces Carbon Footprint

Feedlot technologies and methods are becoming more efficient and have reduced the carbon footprint of producing a pound of beef. A study done by Washington State University concluded that the total carbon footprint to produce one pound of beef has decreased by 14% since 1977.

More efficient methods of finishing cattle and new technologies have provided feedlots with the means to reduce the number of cattle it takes to provide the same amount of beef. Meanwhile, energy use and methane production in grass-fed cattle is double that of cattle in a feedlot. Scott Lauder, of Kansas State University, states that “feedlot systems are more sustainable and environmentally sound.”

Food Wash Revealed

The University of Georgia Center for Food Safety, along with HealthPro Brands, Inc., has reached a licensing agreement for FIT Fruit and Vegetable Wash. The new technology has been found to kill significant numbers of bacteria such as E. coli and salmonella.

The wash will be marketed to homes, restaurants, beverage manufacturers, food-processing plants and grocery stores as an effective food wash for produce, poultry, meat and eggs.

Cattle Diet Linked to Shipping Fever

Researchers recently linked the amount of roughage fed to cattle to prevalence of bovine respiratory disease, or shipping fever. Scientists from Texas Tech, and USDA-ARS have developed a technique that allows them to conduct research on experimental cattle with similar symptoms of the disease, specifically an inflammatory response and high body temperatures.

The study showed that feeding a high-roughage diet, at a specific time in relation to shipping,, decreased incidence of shipping fever. Results from the study could reduce the need to administer antibiotics to calves being moved from pasture to feedlot.

Cow Washer Installed

A Cargill factory in Central Valley, California, has recently installed a $4.2 million cow-cleaning system. The machine was implemented in an effort to ensure food safety within the global beef processor, and uses spinning bristles and high pressure nozzles that spray anti-microbial solution to clean dirt and debris from the animals’ hide.

The plant which voluntarily recalled 826,000 pounds of ground beef due to a salmonella scare in 2009, processes more than 1 million pounds of beef daily. It is also a large contributor to the federal school lunch program.

Drive-thru Grocery Store Opens

A drive-thru store has been opened in Somerdale, NJ, that offers consumers convenience and value found in a fast food drive-thru but for day-to-day grocery needs. The store has 14-foot glass walls on three sides so customers can view products and prices from their care.

The story offers dairy products, eggs, bread, deli meats, prepared foods and meals to go. Items are priced similarly to conventional grocery stores. The franchise is owned by Swiss Farms, Broomall, PA, which has intentions to open two more similar stores within the next two years.

Red Meat Has Calming Effect on Men

It was formerly considered popular opinion that red meat provoked aggressive tendencies in men, relating back to their primal hunting instincts. However, Montreal’s McGill University has released a study indicating that red meat may have the opposite effect on men.

The study revealed the sight of meat released a calming effect and non-aggressive tendencies that may be connected to a sense of eating among family members.

Researchers Push High-Protein, Low-Starch

Researchers at the University of Copenhagen are encouraging dieters to implement a diet high in proteins and lean meat, paired with low-fat dairy products and beans. They also recommend cutting out refined starches, such as white bread.

The study, conducted on 938 adults and 827 children, was the largest controlled random study ever on the subject. The group on the highprotein diet, and having a low glycemic index, initially lost 11 kg (24.2 pounds) and did not regain weight. In contract, the group on the low-protein diet with a high glycemic index gained an average of 1.67 kg or 3.7 pounds.

Study: No Link Between Meat and Bladder Cancer

Cancer Epidemiology, Biomarkers & Prevention Journal recently published a study concluding that no link exists between consuming fresh or processed beef and pork and an increased risk of bladder cancer.

Researchers also noted there appears to be no link between nitrosamines and heme iron to bladder cancer risk. The results did not vary when comparing sex, current risk of bladder cancer, smoking habits or occupation.

“Most-Dangerous” Foods Named

Leafy greens top the list of the 10 riskiest foods, according to a study released from the Center for Science in the Public Interest. The foods were implicated for being involved in 40% of all food-borne outbreaks.

The foods, listed in order of most dangerous to least dangerous, included: 1) leafy greens; 2) eggs; 3) tuna; 4) oysters; 5) potatoes; 6) cheese; 7) ice cream; 8) tomatoes; 9) sprouts and 10) berries.