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Turkiya: teglar nimani anglatadi va qaysi biri yaxshiroq?

Turkiya: teglar nimani anglatadi va qaysi biri yaxshiroq?

Buyuk Britaniyada Rojdestvo bayramida qancha kurka iste'mol qilinsa, yilning qolgan qismida ham shunday yig'iladi. Siz tez -tez odamlardan kurka go'shtini unchalik yoqtirmasligini aytganini eshitasiz, lekin bu uning ta'mini yaxshi tatib ko'rmaganligidan bo'lishi mumkin.

Ko'pgina go'shtlar singari, kurka etishtirish va etishtirishda ham katta farq bor va bu ajoyib yoki unutiladigan taom o'rtasidagi farqni yaratadi. Aqlli tanlangan va to'g'ri pishirilgan kurka haqiqiy taom bo'lishi kerak - Rojdestvo kunining eng muhim voqealaridan biri - va umid qilamanki, bu parcha sizga kerakli ma'lumotni beradi, shunda u sifatli qushni tanlaydi.

Ko'p fermer xo'jaliklarini ziyorat qilish tajribamdan kelib chiqib aytamanki, cho'chqalar va kurkaklar mening sevimli hayvonlarim, chunki ular kulgili va yaramas fe'l -atvorlari bilan. Men hamma xo'jalik hayvonlari sezgir jonzotlar ekanligini tan olsam -da, ba'zilari boshqalarga qaraganda o'z atrofiga ko'proq moslashgan, kurka esa juda moslashgan. Ular aqlli hayvonlar va juda qiziquvchan, ya'ni ularga ruhiy va jismonan sog'lom bo'lish uchun rag'batlantirish va ehtiyotkorlik bilan boshqarish kerak.

Qishloq xo'jaligi usullari

Turkiya dehqonchiligi tovuq yetishtirishga juda o'xshash protokolga amal qiladi va birinchi haftalarida qushlar hatto bir xil ko'rinishga ega. Chaqaloq kurka poult deb ataladi. Ular yotqizilgandan taxminan bir oy o'tgach yumurtalanadi va shu vaqt ichida ular issiqlik lampalari yordamida isitiladi. Ular o'sib ulg'aygan sayin, ular isitiladigan omborlarga (yoki ba'zan chodirlarga) ko'chiriladi va ularning tuklari o'sishi bilan, omborxona harorati asta -sekin kamayadi.

Turkiyaning hayoti kurka uchun mo'ljallangan brend yoki sotuvchiga qarab o'zgaradi, eng arzon, eng omadsiz kurka butun umrini qorong'i olomonli omborlarda o'tkazadi, ular hech qachon tabiiy quyosh nurini ko'rmaydi. Spektrning boshqa chekkasida, omadli odamlar o'rmonda yashaydilar, yaxshi mashq qiladilar va muloqot qilish va rag'batlantirishni tugatmaydilar. Turkiyaning qo'rg'oshin hayotidagi farq, odatda, qushning narxida aks etadi.

Pol Kelli erkin kurka kuraklarini boqadi

Arzon "tijorat" kurka bir sabab bilan gavjum qorong'i omborlarda o'stiriladi. Kam yorug'lik ularni zerikishidan kurashni to'xtatadi, gavjum sharoitlar ishlab chiqaruvchi uchun minimal turar joy xarajatlarini ta'minlaydi va jismoniy mashqlar etishmasligi qushlarning tezroq semirishiga olib keladi, bu esa ishlab chiqarish narxini pasaytiradi.

Dunyo bo'ylab turklar odatda quyidagi dehqonchilik toifalariga kiradi:

  1. Standart ichki yopiq Bu eng asosiysi va odamlarning ko'pligi va farovonlikning yomonligi bilan bog'liq muammolarga duch kelishi mumkin.
  2. Yuqori farovonlik Bu qushlar, ularning farovonligi yaxshiroq boshqariladigan va tabiiy xatti -harakatlarini ifoda eta oladigan omborlarda o'stiriladigan qushlar. "RSPCA tasdiqlangan" yoki "Sertifikatlangan insonparvarlik" kabi mahsulotlarning ishonchli logotiplarini qidiring.
  3. Erkin masofa Bu Evropa Ittifoqida tartibga solingan atama, ya'ni qushlar hayotining kamida yarmi ochiq havoda bo'lishi va kamida to'rt kvadrat metr tashqi makonga ega bo'lishi kerak.
  4. Organik Odatda organik qushlar erkin yuradigan qushlar bilan bir xil turmush tarziga ega, lekin ular 100% organik ozuqa bilan oziqlanadi.

Jeymi va uning oziq-ovqat jamoasi odamlarni farovonlikdan past bo'lgan kurka sotib olishga undamaydi. Bunga Buyuk Britaniyada yoki Avstraliyada tasdiqlangan RSPCA yoki AQShda Certified Humane misol bo'la oladi. Bu shuni anglatadiki, ombor ancha kengroq, havo sifati yaxshi boshqariladi va qushlar perch kabi boyitishga ega bo'lib, ularga tabiiy xatti -harakatlarini ifoda etish imkonini beradi, bu esa stress darajasini pasaytiradi.

Biz, albatta, odamlarni sotib olishga undaydigan kurka bepul. Tashqi makonga kirish kurka uchun juda muhim, chunki ular tabiiy ravishda juda qiziquvchan va ularni rag'batlantirish kerak. Erkin bo'sh joyning sifati har xil bo'lishi mumkin va eng yaxshi qushlar ko'p joylar va yaylovlar yoki o'rmonli joylar bo'lgan fermalardan keladi. Erkin sayohat qiladigan qushlar sekinroq o'sadi, ya'ni ularning ta'mi ko'proq, mushaklari ko'proq yog'li va tuzilishi yaxshiroq. Shu sababli, erkin kurka kuraklari ularni pishirganda qurib ketish ehtimoli kamroq.


Pol Kelli va uning ko'p mukofotga sazovor bo'lgan qushlaridan biri

Bizning fikrimizcha, biz boshdan kechirgan eng yaxshi kurka Kelly's Turkeys kabi ishlab chiqaruvchilardan keladi. Buning sababi shundaki, ular kurka ishlab chiqaruvchilar uchun g'ayrioddiy uchta narsani qilishadi: Birinchidan, ular faqat qora tuklari bilan ajralib turadigan an'anaviy vorislik zotidan foydalanadilar, ular etuklikka etguncha etishtiriladi. Ikkinchidan, kurka o'rmonda keng chodirlarda yashaydi, u erda ramkalarga chiqish, tabiiy muhitda muloqot qilish va hatto o'rmonni chivin, rezavorlar va qichitqi o'tlarini kashf qilish mumkin-bu erkin maydonda eng yaxshisi. Uchinchidan, insonparvarlik bilan so'yilganidan so'ng, ular quruq qari, bu esa ta'mi va tuzilishi boshqa tijorat tizimlarida bo'lmagan tarzda rivojlanishiga imkon beradi.

Har doimgidek, hayvonot mahsulotlarida bo'lgani kabi, biz har doim imkoningiz boricha eng yaxshisini sotib olishni va sifatdan ko'ra sifatni tanlashni tavsiya qilamiz. Turkiya - mahsulotning farovonligi va dehqonchilik usuli go'shtning sifati va ta'miga bevosita ta'sir qiladi. Agar siz erkin parvoz qiladigan qushni sinab ko'rsangiz, boshqa narsaga qaytishingiz dargumon. Va agar siz faqat yiliga bir marta kurka sotib olsangiz, Rojdestvo bayrami uchun savdo qilishning yana bir sababi bor!


"Erkin maydon", "organik" va boshqa tovuq teglari nimani anglatadi?

Frensis Lam tomonidan
2011 yil 20 -yanvar, 19:30 (EST)

Ulushlar

Men chigallashib ketishimni arzon tovuq go'shtidan boshlaganimda, men topgan asoratlardan biri, "arzon tovuq" ni qanday tushunasiz? ("Kengaytirganda" yaxshi "yoki" barqaror "tovuq nima?) Arzon tovuq deganda, men tovuqning noaniq kombinatsiyasini nazarda tutganman, unga tirikligida yomon muomala qilinadi. atrof muhitga zarar etkazadigan tarzda shafqatsizlarcha so'yilgan - bularning barchasi past narxni birinchi o'ringa qo'yadigan sohaga xosdir. "Barqarorlik" va hatto "organik" kabi shov-shuvli so'zlar bilan, biz xohlagan narsani tushunmaymiz. Bu ayniqsa qiyin, chunki sotuvchilar tobora ko'proq odamlar bu so'zlar yozilgan mahsulotlar uchun ko'proq pul to'lashga tayyor ekanliklarini tushunishdi.

Xo'sh, tovuq sotib olayotganda, "bo'sh joy" yoki "yaylov" kabi belgilar aslida nimani anglatadi? Qaysi tovuqlar siz xohlagan hamma narsaga mos keladi va siz bilasizki, siz qandaydir murosa qilishingiz mumkin? Men ikkita mutaxassisni chaqirdim, Amerika oshpazlik institutida go'shtni aniqlash va qassoblikdan dars beradigan Tom Shneller (va menga tovuq go'shtini qanday parchalashni o'rgatgan odam) va Mark Kastel, Kornukopiya institutining asoschisi. oilaviy fermalar va shiddatli "organik" ishlab chiqarishni kuzatuvchi.

Janob Kastelning menga aytgan birinchi gapi juda qo'rqinchli edi: "Xo'sh, bu belgilarning ba'zilari sotuvchi nima demoqchi bo'lsa, shuni anglatadi." "Organik" kabi ba'zi atamalar qonuniy ta'riflarga va amalda bajarilishiga ega. Boshqalarning ta'riflari bor, lekin ijro etuvchi infratuzilma unchalik katta emas, ba'zilari esa hali ham qonunga to'liq mos kelmagan. Mana, buzilish.

Ko'pgina iste'molchilar, tovuq ishlab chiqarishning zavodga o'xshash juda gavjum sharoitlari haqida aniq tasavvurga ega emaslar, agar ular uchun dahshat bo'lmasa, va shuning uchun "erkin maydon" odamlarning ko'pligidan qo'rquvlarini tinchlantirish uchun sotish uchun issiq so'zga aylandi. "o'sib borayotgan uylar" (va keyingi kasalliklarning zichligi, va agar siz bunday narsaga kirsangiz, qushlarning baxtsizligi).

"Erkin maydon" ning rasmiy ta'rifi bor: "Ishlab chiqaruvchilar Agentlikka parranda go'shti tashqariga chiqishga ruxsat berilganligini ko'rsatishi kerak".

"Tashqarida" ta'rifi chalkash bo'lsa -da, bu tovuqlarni nazariy jihatdan siqib chiqaradigan oyna borligini anglatadimi? Qushlar haqiqatan ham u erdan o'tadimi? Va tashqarida ajoyib tepalik bo'lishi mumkin yoki bo'lishi mumkin. to'xtash joyi. Ba'zi ishlab chiqaruvchilar o'z uylarida minglab tovuqlarning atigi 5 foizi uchun etarli joy bilan o'ralgan ochiq betondan yasalgan to'siqni o'z ichiga oladi va bu texnik jihatdan bu muddatni qondirishi mumkin. (Garchi janob Kastel Obama ma'muriyati bunga qarshi choralar ko'rishi mumkinligiga ishora qilsa ham).

Oshpaz Shneller ta'kidlaganidek, barcha operatsiyalar befarq emas. "Tovuqlar ko'proq joyga ega bo'lishi mumkin, quyosh nuri bor. Ular ovqat yemaydilar, shuning uchun bu ta'm yoki ovqatlanish muammosi emas. Bu insonparvarlik bo'lishi mumkin."

Ba'zi ishlab chiqaruvchilar va fermerlar "yaylovli" tovuq go'shti deb atashadi, ko'pchilik ularni bo'sh joy bilan ta'minlaydilar deb o'ylashadi. Bu shuni anglatadiki, qushlar aslida tunda uylarda saqlanadi, lekin kunduzi o'tlar, urug'lar, qurtlar va hokazolarda ozuqa qoldiriladi. Ularni don bilan ham boqish mumkin, lekin ularning ratsionida turli xil ovqatlar bo'lishi mumkin, natijada go'sht va tuxumlar yanada xushbo'y va qushlar uchun insoniy hayot bo'ladi. Tovuqlarni shu tarzda boqish ancha qimmatga tushadi, chunki bo'sh joy miqdori va bir vaqtning o'zida qancha tovuq boqish mumkinligi cheklangan. Bundan tashqari, tovuqlar o'z dalalarini tezda oy ko'rinishiga aylantirishi mumkin, shuning uchun haqiqiy yaylovli tovuqlar ko'pincha juda katta yaylov atrofida ko'chiriladi, chunki ular yirtilgan joylar o'sishi uchun vaqt kerak bo'ladi.

Afsuski, "yaylov" hali qonuniy atama emas, shuning uchun iste'molchilar ushbu yorliqdan foydalanadigan brendlar bo'yicha o'z tadqiqotlarini o'tkazishlari kerak.

Bu barcha oziq -ovqat mahsulotlarini sotishda marketing nuqtai nazaridan eng noto'g'ri tushunchalardan biridir. Garchi bu umuman to'g'ri bo'lmasa har qanday narsa "tabiiy" deb atash mumkin, bu atama tovuqni qanday etishtirish bilan hech qanday aloqasi yo'q. Bu shuni anglatadiki, so'yishdan keyin qushga hech narsa qo'shilmagan - ta'mi yo'q, sho'rsiz, rangsiz va hokazo. Bu belgi atrofidagi chalkashliklarni bartaraf etish uchun USDA sotuvchilardan nimani nazarda tutayotganlarini aniq aytishni talab qiladi. ular "sun'iy lazzatlar yo'q" yoki shunga o'xshash atamalarni ishlatadilar.

Tabiiy takomillashtirilgan

Oshpaz Shnellerning so'zlariga ko'ra, bu atama kulrang maydonga kiradi. Tovuqni bu hayvonning suyaklaridan tayyorlangan bulon bilan quyish mumkin. Bu, shuningdek, shakar qo'shilishi yoki "tabiiy lazzat" degan ma'noni anglatishi mumkin.

Gormonlar yo'q Antibiotiklar yo'q

Aslida, qonun bo'yicha, tovuq ishlab chiqarishda gormonlarga umuman yo'l qo'yilmaydi, shuning uchun "gormonlar yo'q" degan yozuvlar faqat toza marketingdir. Antibiotiklar biroz murakkabroq, chunki ularga an'anaviy tovuq ishlab chiqarishga ruxsat beriladi (organik emas), lekin nazariy jihatdan qushlar ovqatga aylanmasidan ancha oldin tayyor mahsulotda antibiotik qoldiqlari bo'lmasligi kerak.

Bu kamdan-kam uchraydigan, ammo tobora ommalashib borayotgan texnika. Tovuq go'shtining katta qismi "suvda qayta ishlanadi", ya'ni go'sht sovuq havzalarda sovutiladi. Ammo bu hovuzlar orqali go'sht ko'p ketganda, bakteriyalarni o'ldirish uchun suv xlorlangan bo'lishi kerak, shuning uchun siz buni xohlamasligingiz mumkin. (Haqiqatan ham, agar siz tasodifan hovuz suvini yutib yuborsangiz, sizda ko'proq xlor bo'ladi, lekin baribir.) Havoni sovutish ancha vaqt talab qiladigan va qimmatroq jarayondir, lekin tovuq xlor tushishini o'tkazib yuboradi. Va ko'plab oshpazlarning ta'kidlashicha, havoda sovutilgan qushlarning ta'mi va terisi yanada tiniqroq bo'ladi. Oshpaz Shneller buni "aniq ijobiy" deb atadi.

So'yish haqida nima deyish mumkin?

An'anaviy tovuqlar elektrlashtirilgan suvni o'z ichiga oladigan tarzda so'yiladi, bu nazariy jihatdan tovuqlarning "qulayligi" uchun mavjud. (Bu g'oya shundan iboratki, basseynga teskari tushish, ularni mexanizatsiyalashgan o'ldirish chizig'idan o'tmasdan oldin, darhol hayratda qoldiradi va hayratda qoldiradi.) Lekin ko'pchilikning aytishicha, bu har doim ham shunday bo'lavermaydi, siz dahshatli voqealarni tasavvur qila olasiz. Hayvonlar farovonligi qahramoni Temple Grandin bir nechta kompaniyalar bilan birgalikda tovuqlarni so'yishdan oldin uxlab qoladigan jarayonga o'tish uchun ishlamoqda, va agar bu sizni qiziqtirsa, brendlar Bell & amp Evans va Mary's Chickens.

Ammo tez orada bu belgi qo'yilishini kutmang. Sizning tovuqingiz qanday so'yilganligi haqidagi aniqlik bilan bog'liq eng katta muammolardan biri shundaki, hech kim u sotib olgan tovuqni o'ldirish kerakligini eslatishni xohlamaydi. "Qushni qo'rqitmasdan va qiynoqqa solmasdan so'yishdi!" "Hammasi tabiiy" yoki "Farishtaning nafasi kabi toza" deb aytadigan marketingga ega emas.

Halol Kosher

Bu atamalar faqat musulmon va yahudiy diniy mezonlarini bildiradi, asosan qushlarni so'yishni boshqaradi. Yorliqlarni hukumat emas, diniy idoralar berishi kerak.

Aytgancha, ba'zi odamlar qushlarga bu teglar bilan sifatliroq va insonparvarroq munosabatda bo'lishni talab qilishadi. Chef Shneller ham, janob Kastel ham bu da'volar haqiqat bo'lishi mumkinligini aytishdi. Shnellerin ta'kidlashicha, nazoratning yana bir qatlamini qo'shishning oddiy haqiqati, ayniqsa qo'lda (katta ishlab chiqaruvchilar ishlatadigan mashinalardan farqli o'laroq) so'yish jarayonni sekinlashtirishi mumkin, chunki ishlab chiqaruvchilar qila oladilar. noto'g'ri ketayotganiga ko'proq e'tibor bering. Kastelning ta'kidlashicha, kosher go'shtini ishlab chiqarish tamoyillaridan biri hayvon kasal bo'lmasligi uchun juda ehtiyot bo'lishdir. Shunday qilib, kimdir qushlardagi kasallik va kasallik belgilarini aniq qidirishi juda foydali. Garchi u tarixdagi eng yirik tovuq mojarosi - hayvonlarni suiiste'mol qilish, ishchilarni ekspluatatsiya qilish va boshqa jinoyatlar bilan ayblangan paketchi yaqinida yashasa ham - u hali ham ishonchga loyiq ekaniga ishonadi.

Nihoyat, Shneller, shuningdek, kosher qushlari odatda tuz bilan yuviladi, shuning uchun ular qaysidir ma'noda oldindan ziravorlar bilan keltiriladi va shu tarzda ta'mi yaxshiroq bo'ladi, deb qo'shimcha qiladi.

Organik: Hammasining eng yaxshi belgisi?

Janob Kastel qat'iy ishonadi, bu vaqtda "organik" tovuq ishlab chiqarishda eng yaxshi va eng kuchli belgi hisoblanadi (lekin unday emas) majburiy buning uchun eng yaxshi sifat va eng insoniy muomalaning belgisi, u sizga tovuq dehqoni bilan tanishishni taklif qiladi).

Bu qonuniy vaznga ega bo'lgan atama va USDA uni amalga oshiradi. Tovuqning ma'nosi shundaki, uning ozuqasining 100 foizi (mineral qo'shimchalardan tashqari) sertifikatlangan bo'lishi kerak, demak u kimyoviy o'g'itlar, qo'ziqorinlar, gerbitsidlar yoki genetik modifikatsiyalangan organizmlarni ko'rmagan maydonda etishtirilgan. kamida uch yil.

Oziqlantirishdan tashqari, organik ishlab chiqarishda ma'lum chorvachilik texnikasi taqiqlangan. Antibiotiklarga umuman ruxsat berilmaganligi sababli, tovuqlarni oddiy ishlab chiqaruvchilar ishlatadigan qanotdan-qanotgacha bo'lgan zichlikda bo'lish mumkin emas, shuning uchun dori-darmonsiz kasallikning oldini olish mumkin emas.

Qonun bo'yicha, organik tovuq go'shti ham "bo'sh joy" bo'lishi kerak va bu muddat o'z muammolariga ega bo'lsa -da, organik ishlab chiqaruvchilarni tekshirish va sertifikatlash uchun ko'proq resurslar, bu xususiyat hech bo'lmaganda organik qushda sinchkovlik bilan tekshirilishini anglatadi.

"Umuman olganda, siz organik yorliqqa ishonishingiz mumkin, ayniqsa, agar siz qo'shimcha uy vazifasini ishlab chiqaruvchiga qarasangiz. Bu qonuniy tishlangan yagona yorliq", - deydi Kastel. Aytgancha, siz sotib olgan tovuq haqida bilishning eng yaxshi usuli, deydi u, bozordagi dehqon bilan uchrashib, uning tovuqlariga tashrif buyurishingizni so'rash. "Ular, odatda, bu borada g'ayratli. Yaxshi dehqonlar qilgan ishlari bilan faxrlanishadi. Ular tashrif buyuruvchilarni kutib olishadi. Agar yo'q bo'lsa, boshqa fermerni toping."  

Frensis Lam

Frensis Lam - Gilt Taste -ning xususiyatlar muharriri, "Cooking Channel" shousiga rangli sharhlar beradi Oziq -ovqat (ografiya)va @francis_lam sahifasida tvitlar.


Oziq -ovqat belgilarining chalkashligi: "Eng yaxshi", "Sotish", "Foydalanish" ko'p narsani anglatmaydi, deydi mutaxassis.

Oziq -ovqat mahsuloti etiketkalarida "eng yaxshi", "ishlatish" va "sotish" nimani anglatadi?

— - Biz hammamiz oziq -ovqat etiketkalarida "eng yaxshi", "ishlatish", "zavqlanish" va "sotish" ni ko'rganmiz, lekin ular nimani anglatadi?

Doktor Maykl Xansen bilishini aytadi.

"Ular hech narsani anglatmaydi", dedi u. "Bu muammo."

Xansen, Consumer Reports jurnalining katta ilmiy xodimi, iste'mol mahsulotlarini sinab ko'radigan va ko'rib chiqadigan jurnalning aytishicha, iste'molchilar sanalar mahsulotning yaroqlilik muddati tugaganidan dalolat beradi deb ishonishadi. Ular yo'q, dedi u.

"Ko'pchilik o'ylashicha, o'sha kundan keyin ovqat yomon va uni yemaslik kerak - bu xavfli bo'lishi mumkin. Shuning uchun ular uni tashlab yuborishga moyil », - dedi u.

Ammo "GMA" tergovchilari, asosan, konteynerda ko'rsatilgan sana ovqatni xavfsiz iste'mol qilish mumkin bo'lgan oxirgi sana emasligini bilishadi. Buning o'rniga, ko'rsatiladigan sana - bu mahsulot ishlab chiqaruvchi tomonidan aniqlangan oxirgi kunidir, Hansen va 2013 yilgi Tabiiy resurslarni himoya qilish kengashining hisoboti - sog'liqni saqlash va atrof -muhitni muhofaza qilish bo'yicha harakat guruhi. - va Garvard oziq -ovqat huquqi va siyosati klinikasi.

Yorliqlarni tanishtirish bo'yicha ko'rsatmalar har bir shtatdan farq qiladi. Ba'zi shtatlarda ko'rsatmalar yo'q. Foydalanish muddati federal tartibga solingan yagona mahsulot-bu chaqaloq formulasi.

Oziq -ovqat mahsulotlarini ishlab chiqaruvchilar uyushmasi o'z bayonotida "amaldagi amaliyotlar barcha iste'molchilarga etarli darajada xizmat qilmasligini" tan oldi.

Bayonotda, assotsiatsiya ko'plab sheriklar o'rtasida "yagona global standartni yaratish maqsadida amaldagi kodni tanishtirish amaliyotini takomillashtirish" uchun harakat borligini qo'shimcha qildi.

Ular hozir ishlatilgani uchun, sanalar ko'p foydali ma'lumot bermaydi, dedi Xansen.

"U erda butunlay chalkashlik bor", dedi u.

U va boshqalar chalkashliklar katta chiqindilar va iste'molchilarning pul yo'qotishiga olib keladi, deb hisoblaydilar.

Muallif Jonatan Blum o'zining "Amerika cho'llari" kitobida to'rt kishilik oila har yili 2300 dollargacha oziq -ovqat tashlab yuborishini aytgan.

Yorliqlar chalkashligidan kelib chiqadigan chiqindilarning ko'pi noma'lum, biroq mutaxassislarning aytishicha, ular bu muammoning bir qismi. Ko'p hollarda, bu sanalardan keyin ham taom xavfsizdir.

Tabiiy resurslarni himoya qilish kengashining ma'lumotlariga ko'ra, sut chop etilgan kundan keyin bir haftagacha yaxshi bo'lishi mumkin. USDA ma'lumotlariga ko'ra, tuxum sotib olingan kundan boshlab uch -besh hafta ichida yaxshi bo'lishi mumkin va ba'zi konservalar, masalan, sho'rva va yashil loviya - tokchada besh yilgacha ochilishi mumkin.

Boshqa mahsulotlar ro'yxatini va ularning saqlash muddatlarini pastga aylantiring.

Ovqat yomonlashganda, iste'molchi qanday bilishi mumkinligi haqidagi savolga Xansen, odamlar "aqlli bo'lishlari kerak" dedi.

"Ovqat sizni kasal qilmaguncha hidlanib yoki yomon ta'mga ega bo'ladi. Faqat aql -idrok bilan ishlang ", dedi u.

Umumiy ovqatlarning yaroqlilik muddati

- Konservalangan jambon (raf barqaror), ikki yildan besh yilgacha saqlanishi mumkin. Ochgandan keyin uni muzlatgichda uch -to'rt kungacha saqlash mumkin.

- Guruch va quritilgan makaron ikki yilgacha saqlanishi mumkin. Pishirgandan keyin ularni muzlatgichda uch -to'rt kungacha saqlash mumkin.

-Yuqori kislotali konservalar, shu jumladan, ba'zi sharbatlar, mevalar va sirka asosidagi soslar yoki ziravorlar bo'lgan ovqatlar 12 oydan 18 oygacha saqlanishi mumkin. Ochgandan so'ng, ular muzlatgichda besh dan etti kungacha saqlanishi mumkin.

- Ochilmagan, pishirilgan (qayta ishlangan) parranda go'shti sotib olinganidan keyin muzlatgichda uch-to'rt kun saqlanishi mumkin. Ochgandan keyin uni muzlatgichda uch -to'rt kungacha saqlash mumkin.

- Ochilmagan bekon sotib olinganidan keyin ikki haftagacha, ochilganidan keyin muzlatgichda 7 kungacha saqlanishi mumkin.

- Ochilmagan, qayta ishlangan, to'liq pishirilgan jambonni muzlatgichda 7 kungacha saqlash mumkin. Ochgandan so'ng, bo'laklarni uch kungacha va butun jambonni etti kun davomida saqlash mumkin.


Turkiya suhbati: "Yosh", "Yangi" va "Tabiiy" kabi belgilar nimani anglatadi?

Consumerist.com saytiga tashrif buyurganingiz uchun tashakkur. 2017 yil oktyabr oyidan boshlab Consumerist endi yangi kontent ishlab chiqarmaydi, lekin bizning arxivlarimizni ko'zdan kechiradi. Bu erda siz 12 yillik qimmatbaho maqolalarni topishingiz mumkin, bu yolg'onchi firibgarliklardan qanday saqlanishdan tortib, samarali shikoyat xati yozishgacha. Quyidagi eng yaxshi hitlarimizni ko'rib chiqing, sahifaning chap tomonida joylashgan toifalarni o'rganing yoki CR.org saytiga tashrif buyuring, reytinglar, sharhlar va iste'molchilar yangiliklari.

Turkiya suhbati: "Yosh", "Yangi" va "Tabiiy" kabi belgilar nimani anglatadi?

Siz Supermarketlar yo'lakchasida sayr qilyapsizmi yoki Internet -do'konlarda shukronalik bayrami arafasida turibsizmi, siz keng yorliqli kurka kurkalarini ko'rishingiz shart: “yosh, ” “fresh, ” ” Siz tushunasiz deb o'ylashingiz mumkin bo'lgan 8220premium va#8221 va boshqa farqlar.

Agar siz nima yeyayotganingizni tanlab qo'ysangiz, teglar nimani anglatishini bilish katta farq qilishi mumkin va masalan, kurka "yangi" deb etiketlangani uchun bu fermada so'yilgan degani emas. bugun ertalab va yuk mashinasida ko'chada oziq -ovqat do'koniga.

Bizning hamkasblarimiz Iste'molchilar hisoboti o'tmishda siz uchrashishi mumkin bo'lgan turli xil teglarni, shuningdek, NPR ’s The Salt blogi kabi boshqa savdo nuqtalarini tushuntirib berdik, biz ham ularga yo'l -yo'riq ko'rsatdik.

Agar siz bayram qushining o'lchamiga qaror qilsangiz, quyidagi ko'rsatma sizning oxirgi tanlovingizni tanlashda yordam beradi:

Yangi: Shunga qaramay, bu qush fermada birodarlari bilan osilgani yo'q, demak, kurka hech qachon 26 ° F dan past bo'lmagan. Bu yorliq ham bo'lishi mumkin, “Hech qachon muzlatilmagan. ”

Muzlatilgan: Asosan o'zi uchun gapiradi. Bu shuni anglatadiki, parranda 0 ° F yoki undan pastda saqlangan. Avval muzlatilgan ” ham xuddi shu narsani anglatishi mumkin.

Erkin masofa: Turkiyangiz tekislikda erkin yugurdimi? Balki, yoki bo'lmasligi mumkin. Bu belgi hayvon umrining ko'p qismini ochiq havoda o'tkazganligini bildiradi. Ammo bu farqni olish uchun AQSh Qishloq xo'jaligi vazirligi ochiq havoda har kuni aniqlanmagan muddatga ruxsat berilishini talab qiladi. ” Kuniga to'rt soat? Balki. Besh daqiqa? Bo'lishi mumkin.

OrganikOziq -ovqat mahsuloti an'anaviy pestitsidlar va sintetik o'g'itlarsiz, antibiotiklarsiz, o'sish gormonlari, gen injeneriyasi yoki nurlanishsiz ishlab chiqarilishi kerak va hayvonlar ochiq havoda bo'lishi kerak edi. Bundan tashqari, hayvonlarning yon mahsulotisiz organik ozuqa kerak. Consumer Reports -dagi birodarlarimiz antibiotiklar yo'qligi sababli organik mahsulotlarni sotib olishni maslahat berishadi.

Gormonlar kiritilmagan: Bu yorliqdan ehtiyot bo'ling —, uning da'vosi hech narsani anglatmaydi, chunki parrandachilikda gormonlar allaqachon taqiqlangan. "Bu Turkiya sigir emas." Degan yozuvga o'xshaydi.

Antibiotiklar qo'llanilmaydi: Bu aynan nima deyilganini bildiradi. Tasdiqlash tizimi mavjud emas, lekin USDA da'voni to'g'ri ishlatish uchun javobgardir.

Tabiiy: Iste'molchilar hisoboti bu yorliq bilan bog'liq muammoga duch keladi, demak, kurkada sun'iy aromatizatorlar, ranglar, kimyoviy konservantlar yoki sintetik ingredientlar yo'q. Yorliq tasdiqlangan da'vo emas va hayvonning tabiiy ovqatlanishi yoki uni qanday etishtirgani haqida hech narsa aytilmagan. Chunki bu so'z uchun hukumat ta'rifi yo'q, da'vo faqat protsessor so'ziga asoslangan.

QafassizASPCA ma'lumotlariga ko'ra, kurka hech qanday qafasda o'stirilmaydi va#8212 barcha savdo kurkalarining 95% dan ko'prog'i ochiq uylarda yashaydi. Shunga qaramay, bu asosan ma'nosiz yorliq.

Yosh: Bu qush dana go'shti bilan teng emas —, bu shuni anglatadiki, u boshqa hindiler bilan bir xil yoshda o'ldirilgan, bu 16 dan 18 haftagacha. "Kurka" uchun "USDA" ta'rifi yo'q, lekin agar kurka so'yilganidan bir yoshdan katta bo'lsa, u "#8220 yosh" yoki "822 yoshli" deb belgilanishi kerak. ”

Premium: Bu eng yaxshi go'shtmi? Shunga qaramay, yorliq deyarli befoyda. Har qanday kompaniya o'z qushlarini qo'ng'iroq qilishni tanlashi mumkin. “premium. ”

Meros zoti: Siz bu belgini biologik xilma -xillikni qo'llab -quvvatlash uchun o'stiriladigan an'anaviy hayvon zotlarida topasiz. Ular nisbatan qimmat va kelish qiyin, lekin siz meros zotlarini Internet orqali buyurtma qilishingiz mumkin.

Ko'proq iste'molchi yangiliklarini xohlaysizmi? Bosh tashkilotimizga tashrif buyuring, Iste'molchilar hisoboti, dolandırıcılık, eslatish va boshqa iste'molchilar muammolari haqida.


Turkiya: teglar nimani anglatadi va qaysi biri yaxshiroq? - Retseptlar

Tayyorlanishi oson bo'lgan bu kurka, albatta, Shukronalik dasturxonining yulduzi bo'ladi.

Minnatdorchilik kuni yaqinda va Amerikaning hamma joylarida oshpazlar katta bayramga tayyorgarlik ko'rishmoqda. Shukrona kunining har qanday taomining eng muhim qismi bu kurka, lekin u eng zo'r qismlardan biri bo'lishi mumkin. Ko'pincha u juda quruq, pishgan va uni tuzli va klyukva sosida maydalash mumkin. Bu minnatdorchilik kuni, lekin ishonch hosil qiling, chunki bu erda "Daily Meal" da biz sizga suvli va nam qush-sosni ushlab turadigan oddiy qovurilgan kurka retsepti yaratdik.

Birinchi qadam - yangi (muzlatilmagan) kurka go'shtini tuzlash. Bu, kurka go'shti tuzga etishi uchun etarlicha uzoq muddat tuzli eritmada namlashni o'z ichiga oladi, natijada kurka sharbati yanada mazali bo'ladi. Siz tayyor eritma eritmalarini sotib olishingiz yoki o'zingiz qilishingiz mumkin. Birinchidan, ichki qismlarni olib tashlang (ularni to'ldirish uchun bulon tayyorlash uchun saqlashingiz mumkin: yirtqichlardan ichiga solib, suv bilan to'kib tashlang, tuz qo'shing va taxminan bir soat qaynatib oling). Turkiyani (ko'krak tomoni pastga) sho'r suv eritmasiga joylashtiring, bo'shliq to'ldirilganligiga ishonch hosil qiling. Brin solingan sumkaga soling, mahkam yoping va bir kechada muzlatgichga qo'ying.

Xom kurka go'shtini ehtiyotkorlik bilan ishlatishni unutmang. Har doim alohida kesish taxtasi va idishlaridan foydalaning va boshqa ovqatlar bilan aloqa qilmang. Boshqa narsaga tegmasdan oldin qo'lingizni sovun va iliq suv bilan yuving.

Qovurishdan bir soat oldin, kurkani muzlatgichdan chiqarib oling va qovurilgan idishga soling va quritib, go'shtni sovuqdan olib tashlang. Bu kurkani tezroq pishirishga yordam beradi va hatto qizartirish va qizartirishga yordam beradi.

Turkiyani to'ldirish pishirish vaqtini qo'shgani uchun, biz uning o'rniga aromatik moddalar qo'shishni afzal ko'ramiz. Turkiyaning ichki qismini yarim piyoz (tozalangan va bo'laklarga bo'linib), limon yarmi, maydalangan sarimsoq chinnigullar, maydanoz, adaçayı, bibariya va kekik kabi o'tlar bilan to'ldiring. Terini eritilgan sariyog 'yoki zaytun moyi bilan arting va qora murch seping (tuzlanganligi uchun tuzni tashlab qo'ying). Oyoqlaringizni oshxona iplari bilan bog'lab, qanot uchlarini ostiga bog'lab, kurka turkumini qiling.

Turkiyani 500 daraja haroratda 30 daqiqa davomida qovuring. Keyin ko'krak maydonini alyumin folga bilan yoping, issiqlikni 350 gradusgacha kamaytiring, qovurilgan idishga 2 stakan suv yoki bulon qo'shing va ichki harorat 165 darajaga yetguncha pishiring. Qoida tariqasida, har bir funt uchun taxminan 13 daqiqa. Qora rangni targ'ib qilish uchun tez -tez pishiring, lekin issiqlik o'tmasligi uchun pechning eshigini yopib turing.

Turkiya kerakli haroratga yetganda, pechdan chiqarib oling va qushni egib oling, shunda ichidagi suyuqliklar idishga tushadi. Butun kurkani ko'taring va toza chiqib ketish taxtasiga o'tkazing. Turkiyani folga bilan chaying va o'yishdan oldin 30 daqiqa dam oling. Damlamani sho'rva uchun zaxiralang.

Pishirish uchun tomchilarni kastryulga o'tkazing va ortiqcha yog'ni to'kib tashlang. Alohida idishda makkajo'xori va suvni ko'pirtiring (makkajo'xori kraxmalining so'rilishi uchun etarli) va tomchilab aralashtiring. Aralash qalinlashguncha doimo aralashtirib turing. Sosni ta'mga ko'ra tuz, qalampir va o'tlar bilan to'kib tashlang.

Oddiy va mazali qovurilgan kurka uchun oddiy maslahatlarga va bu aql bovar qilmaydigan retseptga amal qiling, bu albatta Shukrona kuningiz stolining yulduzi bo'ladi.

Emili Jeykobs - The Daily Meal -da retseptlar muharriri. Uni Twitter -da kuzatib boring @EmilyRecipes.


Tovuqingizni biling: USDA parrandachilik markalari aslida nimani anglatadi

Miki Kavasaki-qayta tiklanadigan san'atshunoslik va sobiq kutubxonachi, u o'zining haqiqiy qo'ng'irog'ini Vashingtonda, oziq-ovqat sahnasida o'sib borayotgan paytda topdi. U Bronksda yashaydi va Fresh Direct -da brend nusxa ko'chirish bo'yicha menejer va frilanser oziq -ovqat yozuvchisi sifatida ishlaydi.

Menga sahnani belgilashga ruxsat bering: siz tovuq uchun supermarketga borasiz. Bu oson bo'lishi kerak. Yo'q, bo'lishi kerak qiyinchiliksiz. Lekin buning o'rniga, siz javonlar oldida hayron bo'layotganingizni ko'rasiz. Oq yoki qoramtir go'shtli bo'lsam bo'ladimi, terisizmi yoki terisizmi? Men odatda retsept bo'yicha qaror qabul qilib, bu qarorni oldindan qabul qilganman. Bu parrandachilik qutisi ichida o'z bo'limlariga o'ralgan turli xil etiketkali paketlar orasidagi tanlov. Aniq qadoqlangan do'kon markasi bor, u menga tushunarsiz shriftda "hamma narsa tabiiy" ekanligini aytadi (nima degan savol tug'iladi) g'ayritabiiy tovuq ko'kragi yoki baraban tayog'i o'xshaydi). Keyin katta nomli behemot bor, unda fermada ko'zga ko'rinmas nishon bilan kompensatsiya qilingan, bu tovuq qafassiz va gormonsiz o'stiriladi, deb aytilgan. Keyingi tokcha va bir nechta narxlar oshadi - bu maxsus ma'lumot etkazib beruvchi, u ishonchli ma'lumot ro'yxati bilan ta'minlangan. Organik! Erkin masofa! Antibiotiklarsiz o'sadi! Qizni qanday tanlash kerak?

Bu aniq tanlov emas, ayniqsa u erda har xil ma'lumotlar va fikrlar mavjud. Ko'rinib turibdiki, biz parrandachilik sanoati haqida eshitgan har bir dahshatli hisobotda aniq rad javobi bor.

Ammo u erda muhokama qilish uchun asosiy qoidalarni belgilaydigan bitta hokimiyat bor: USDA. Qishloq xo'jaligi marketing xizmati (AMS) AQShda go'sht va boshqa qishloq xo'jalik oziq -ovqat mahsulotlarini sotish va sotish tilini nazorat qiladi. Parrandachilik (tovuq, kurka, o'rdak, g'oz va boshqa parrandalarni o'z ichiga oladi) haqida gap ketganda, u qadoqlashda ko'rishingiz mumkin bo'lgan atamalarga qonuniy ravishda ta'riflar beradi va ishlab chiqaruvchilar ularga rioya qilishlarini ta'minlaydi. AMS sizning organik qushlarni tabiiy ravishda ko'tarilgan qafaslardan ajratish masalasida sizning oxirgi vakolatingizdir.

AMSning jamoatchilik bilan aloqalar bo'yicha mutaxassisi Sem Jons-Ellard agentlik "sertifikatlarni sanoat talabiga binoan" yaratishini, "yangi yorliqlar va dasturlarni ishlab chiqish, ularning ehtiyojlarini qondirish va qondirish uchun sanoat sheriklari bilan ishlash" maqsadi bilan izohlaydi. iste'molchilar talabi ". Boshqacha qilib aytganda, mahsulot asosiy standartlarga mos kelishini tekshirib, iste'molchilar nima sotib olayotgani to'g'risida yaxshiroq tasavvurga ega bo'ladilar va ishlab chiqaruvchilar o'z mahsulotlarini yaxshiroq sotishga qodir.

Ammo AMS etiketkalari sizning go'shtingiz haqida bir -ikki narsani aytib berishi mumkin bo'lsa -da, ba'zilari bu ta'riflarning ko'pi yordam bermaydigan darajada keng yoki noaniq ekanligini ta'kidlaydilar. Debora Krasner, muallif Yaxshi go'sht, "USDA belgilarining ahamiyati yo'q, chunki ular zavodda ishlab chiqarilgan, sanoat go'shti uchun ishlab chiqarilgan", deb o'ylaydi. Ko'pgina yirik ishlab chiqaruvchilar USDA -ni o'z faoliyatini sertifikatlash uchun to'lashlari mumkin (va ular - Perdue kabi gigantlar USDA dasturi atrofida faqat o'ziga xos bo'lgan butun reklama kampaniyalarini yaratdilar). Ammo tekshirish-bu qimmatroq, intensiv va umuman ixtiyoriy jarayon bo'lib, u kichikroq ishlab chiqaruvchilarga zarar etkazishi yoki hech bo'lmaganda chetlatilishi mumkin. Shunday qilib, AMS tomonidan belgilangan asosiy standartlarga javob beradigan yoki undan oshib ketadigan ko'plab fermerlar aynan shu sabablarga ko'ra o'z mahsulotlarini sertifikatlashni rad etishadi.

Shuning uchun siz USDAning go'sht sotish tizimini tuz bilan iste'mol qilmoqchisiz. It's not comprehensive and it's more likely to carry weight in the aisles of your supermarket than, say, your local farmer's market. But for those poultry items that are checked by the AMS, here's a guide to what the agency certifies, and what those certifications actually mean.

Grading

Poultry grades cover the physical features of a bird, such as the plumpness of its meat, the distribution of fat underneath the skin, and even its bone structure. It also checks for attributes that are the result of post-slaughter handling, like tears in the skin and the presence of feathers. Basically, it's a seal that ensures that your meat looks good and hits all of the visual cues we look for in an ideal bird.

After inspection, the AMS grader gives a grade of A, B, or C, which can be applied to either the whole carcass or the individual, cut up parts. Grade A poultry is the highest ranked, with rounded, full meat, a consistent layer of fat, clean skin, and an absence of major physical deformities, tears, or discolorations. When graded as such, it will have a "USDA A Grade" shield on the packaging.

But poultry grades don't really establish much that differentiates products at the retail level. With beef, grades can say a lot about physical characteristics like fat content or marbling, and labels like "prime," "choice," and "select" actually refer to distinct tiers of meat. But with poultry, you're unlikely to see anything other than A grade meat sold as either the whole bird or in parts. Some producers may try to get away with using the prime/choice/select label on their packages. But under the AMS definition, these can be used to describe any poultry that is of A grade quality—B and C grade meat is generally reserved for ground or processed products. just don't count on it to be marketed as such.

Free Range

Breeds raised for meat tend to be fast growing creatures that can put on muscle quickly while still young and tender. Most chickens are 13 weeks old or younger at the time of slaughter ducks are generally no more than 16 weeks. Getting to full size in such a short period means they have to eat well during their brief lifespan. And yes, that means they poop a lot, too.

When kept indoors in limited space, as much conventionally raised chickens are, things can easily turn unsanitary and unhealthy. Patrick Martins, founder of Heritage Foods USA, argues that indoor confinement makes birds more prone to sickness, namely because they're so young they haven't developed much of an immune system. And while conventional poultry farming often takes the view that outdoor ranging increases a flock's chance of exposure to pathogens, he suggests that this is in fact a misguided claim which suggests that "biodiversity is a threat they're saying the opposite of what is true."

Sure, the free range ideal conjures images of a pastoral alternative—images of roomy, outdoor living spaces and great green pastures. But the AMS definition of free-ranging or free-roaming? Not quite so idyllic. In fact, it only states that animals have "continuous and unconfined access to pasture throughout their life cycle." For poultry, this encompasses a whole range of scenarios, making the free range label vague at best. On the one end, you have free range birds that spend the majority of their time at pasture, pecking at the earth and moving across different grassy patches regularly. But a free range bird could also be one that spends most of its time inside a barn with hundreds or thousands of other compatriots—there may be a door to the outside, but there's no guarantee that your bird will ever venture out there, or that there's even much grass or soil to be found if it does.

The moral? Keep in mind that USDA-verified free range chicken is not required to spend any amount of time in fresh air, nor are there any strict regulations regarding the density of its living space. And be wary of terms that have no legal definition, such as "barn roaming" and "pastured"—these have no enforcement, and may mean whatever the producer or processor decides.

Cage-Free

The cage-free label is something that is relevant only for egg laying hens, which are caged to make egg collection more efficient. Caging typically doesn't have any place in raising poultry for meat. and yet you'll still find the cage-free label on a whole lot of poultry products. It may sound more humane, but it's really just an advertisement of the practices all poultry producers are already employing anyway. Under the AMS definition, cage-free simply means that the birds were able to "freely roam a building, room, or enclosed area."

No Antibiotics Administered

Poultry is often raised in sizeable flocks, so when disease strikes, it can quickly get passed from bird to bird. In order to control the spread of illness-causing bacteria, and to encourage birds to grow faster, producers might preemptively introduce antibiotic medicines into a flock's feed, rather than trying to isolate the affected animals. Practices like these have garnered controversy for numerous reasons, including the concern that trace residues of these medicines may remain undetected in a bird's system by the time it reaches slaughter.

The AMS identifies poultry that has been raised without antibiotics as that which has "never received antibiotics from birth to harvest." The National Chicken Council emphasizes that "A no-antibiotics program is not some magical program for producing disease-free birds. Rather, it's a program which intends to raise birds without antibiotics and labels those which are successfully raised without antibiotics as 'raised without antibiotics.'" Farmers still have to contend with sick birds within their flocks, and must remove any that require antibiotic treatment from the program and label them accordingly.

No Hormones

Administering growth hormones and steroids to poultry has been illegal in the United States since 1959, after it was found that the hormonal treatments that were most widely used in birds at the time could affect humans in ways that, well, an excess of hormones tends to. Yet many poultry producers still advertise that their flocks never receive hormones (this must accompanied by the statement "Federal regulations prohibit the use of hormones," although you'll usually find it in very fine print). Simply put, this is another example of producers bragging about practices that are already mandated by law.

Naturally Raised

Also known as the "Never Ever 3," naturally raised poultry is given entirely vegetarian feed and receives neither antibiotics nor hormones. This means that their diet consists primarily of of grains and plant matter (corn, wheat, barley, oats, and sorghum are common), and is free of the sorts of slaughter byproducts that have been known to wind up in chicken feed as an unspecified "animal protein."

If these standards matter to you, take care! "Naturally raised" poultry is NOT the same as "natural" poutrly. In the USDA's view, any natural meat, poultry, or egg product is simply one that is minimally processed and doesn't have any artificial flavorings, colorings, or preservatives added after slaughter. Most meat products qualify as natural under this definition, so it's a pretty meaningless adjective.

Organik

Like other farm animals covered under the National Organic Program, organic poultry must be both naturally raised and free ranging. Their feed also has to be certified organic—that is, free of GMOs, pesticides, and chemical fertilizers. To qualify, birds must be brought up within these standards beginning on the second day of their life right up until slaughter.

In the scope of practices that the AMS enforces for poultry, the organic label could be considered the most comprehensive, since it covers aspects of feed and living conditions. It doesn't necessarily ensure a better tasting bird, but it at least covers the bases in terms of making sure that there's been some scrutiny put into how it was fed, treated, and raised.

The Pecking Order

USDA certifications may say a thing or two about how a bird raised for meat lived its life. But it's debatable whether they really carry any weight when it comes to describing the ultimate flavor you're going to get on your plate. Whereas grades and other labels can tell you something about the tangible qualities of a piece of beef, there really isn't a similar system in place for poultry—the age and class of the bird might help provide some clues, but things really don't go much deeper than that.

For anyone with an interest in the ethics of raising poultry, however, the AMS's standards are a step toward increased clarity. That said, it's worth keeping in mind that there's a number of third party organizations that work with poultry producers, and sometimes also with the AMS, to establish a consensus for issues that matter to consumers. For example, the National Chicken Council's definition of humane treatment has been used as a standard for the "humanely raised" label in certain programs overseen by the agency. Keep an eye out for those sorts of labels but, again, do your research rather than take them at face value.

As Krasner suggests, choosing poultry should be a matter of knowing what the optimal conditions may be, and understanding how what's available to you stacks up in comparison. "I think if you know what the ideal is—free range, pastured, fed on organic grains—then you can intelligently scale down from that on occasions when something else is needed," she says.

Back in the fluorescent-lit supermarket aisle by the poultry case, that pastoral ideal feels like it belongs to some far-off world. But this remote distance between the farm and the shopping cart is precisely why the USDA and others offer a vocabulary to fill in the blanks. It's a vocab that's not always precise, for sure, but it is there to help navigate an industry that is big, complex, and crowded with competitors grabbing for your attention.


2 comments for &ldquo Ground Poultry: What’s in that turkey burger? & rdquo

Mechanically separated meat isn’t all that bad, it’s still meat, no bones, maybe more connective tissue – but with it being reduced to such small particles of connective tissue it doesn’t really present much in the way of increased toughness of the product. This meat reduces the amount of waste, and while it may not sound as appetizing, is really not that bad of a product, and it is not as widely used as people would have you believe.

Also, with regards to hotdogs and the like – there isn’t every any eyeballs or weird stuff like that ground up into the meat… that’s not allowed – urban legend only these days – though before “The Jungle”- Sinclair (something that could be on the list of your books to read) things were different. Let me know if you have any questions.

You can also not have any mechanically separated beef due to concerns over BSE.

any questions? ask! Don’t just take my word for it either!

Thank you for the informative comment, Corey. Great information as always!

In this case, there is nothing harmful about the product ingredients (conventional vs. organic chicken aside), but, like you suggested, it’s about the appeal of the food. The idea of MSP or ground poultry doesn’t sound appetizing to me so I will avoid it. But other people may not care so much.


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ReklamaSayohat paytida avtomobil oynasiga sumka qo'ying

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Ulashing All sharing options for: What Do Those 'Healthy' Food Labels Really Mean?

In the last few weeks, multiple class-action lawsuits have been filed against KIND snack bars alleging they're not quite as healthy — the nirvana of healthful tastiness — as the company claims. The bars themselves are covered in statements marking them as gluten- and GMO-free as well as " all natural ." Its slogan — "ingredients you can see and pronounce" — implies a healthfulness that many consumers feel processed foods lack. Yet the Nutrition Facts label, tucked away on the back of the package, tells a different story: One almond-and-coconut bar contains 18 percent of the recommended daily fat intake and 25 percent of saturated fat, in addition to three teaspoons of sugar. All this in a snack bar that contains less than nine percent of the recommended daily calories.

Between 2011 and 2014, more than 150 class-action lawsuits were filed because of food-labeling practices.

One lawsuit recently filed in California alleges that Kind bars are "misbranded in violation of the Federal Food, Drug and Cosmetic Act" since they are sourced with GMO crops, use highly processed foods, and are not actually legally "healthy" according to FDA guidelines. On March 17, the FDA sent a warning letter to Kind, telling the company its products were misbranded: The "labels bear nutrient content claims, but the products do not meet the requirements to make such claims."

Yet Kind is hardly the first to print misleading claims on its packages. In 2009, Kellogg was forced to pull a health claim stating that its Frosted Mini-Wheats were "clinically shown to improve kids' attentiveness by nearly 20 percent." Just last month, the Academy of Nutrition and Dietetics got into PR hot water after Kraft put an AND-sponsored "Kids Eat Right" logo on its American "cheese product." While the Academy maintains that it was never meant to be an endorsement, consumers often think otherwise. Between 2011 and 2014, more than 150 class-action lawsuits were filed because of food labeling practices.

Quaker Oats labels in 2001 and 2015. Photos: Darren McCollester/Getty Geri Lavrov/Getty

Why is it so difficult to choose a healthy food?

Health-conscious shoppers are often attracted to bright labels announcing that a product is "healthy" or a "good source of calcium." (A 2010 study of package labels found that nutritional marketing is used most often on "products high in saturated fat, sodium, and/or sugar" as well as foods marketed toward children.) Often referred to as nutrition marketing, the practice is eerily effective. Though there's some dissent over whether the practice causes harm to consumers, a 2005 report by the Nutrition Foundation found that health claims "increase consumers' expectations about the healthiness of a product and produce more positive attitudes toward its nutritional value." Unfortunately, this so-called " health halo " resulting from beneficial nutritional claims remains even when paired with warning statements (such as a product being high in saturated fats). Once we think a product is healthy, we tend to ignore evidence to the contrary.

Depending on its size, a supermarket carries between 15,000 and 60,000 items on its shelves, and the average time spent walking up and down the aisles of the local supermarket, according to the Time Use Institute , is only 41 minutes. The way our brains can process 60,000 pieces of information in less than an hour is by making almost split-second decisions about what to put in our carts and what to leave behind. One 2011 study found that consumers make choices in as little as one-third of a second. That means that it takes more time to walk through the grocery store than for you to decide what you actually want to eat.

What does that label really mean?

While some label definitions are regulated by the FDA, some are not — and often, it's hard to tell the difference. Here are the claims that go unregulated by the FDA:

"Lightly sweetened": Though terms like "sugar-free" are regulated by the FDA, this term is up to the manufacturer's discretion.

"Natural": While it may imply a product that is made with whole ingredients and minimal processing, the term has no legal definition. However, manufacturers have been sued by consumer groups or made to remove the term from products made with artificial ingredients.

"Made with real. ": This phrase is often used to describe products made with "real fruit" and while the product must have some fruit somewhere to not be considered misbranded, there are no limits as to how much fruit it must be "made with."

"Multigrain": People often see this term as synonymous with "whole grain" but it simply means that there is a mixture of grains used — none of which have to be whole.

Though many of us grew up with Nutrition Facts labels and even claims like "soluble fiber in oatmeal helps reduce cholesterol," they're both fairly new additions to the grocery aisle. It wasn’t until the 1967 Fair Package Labeling Act that the net quantity of packaged foods had to be clearly and accurately stated. (Finally, customers could look at two identical cereal boxes and see that one had 18 ounces of food inside and the other only 15.) But it took another 23 years before the 1990 Nutrition Labeling and Education Act required foods to have Nutrition Facts labels. The act also standardized serving sizes and terms like "low-fat." Since the NLEA also allowed dietary supplement manufacturers to use structure-function (referring to a structure or function of the human body like bones, as opposed to what affects the bones, like "osteoporosis"), health claims, food manufacturers argued that they, too, should be able to do the same.

Unlike the makers of dietary supplements, food manufacturers who use health claims don't have to print the standard disclaimer that claims "[have] been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease." That said, if a food is high in sodium but wants to market itself as "a good source of fiber," it needs to have a disclosure statement (something like "See nutrition information for saturated fat content") on the front of the box, too.

Unfortunately, these warnings do little to dissuade consumers. And as long as foods don’t cross the line into a "disease statement" (implying that the fiber in oatmeal can treat — rather than "help reduce" — high cholesterol, for example), manufacturers can use these claims without alerting the FDA or gaining approval ahead of time.

That said, some products that have taken this freedom too far. In 2009, Kellogg discontinued an immunity claim printed on boxes of Rice Krispies cereal. Used even on Cocoa Krispies, the box not only claimed that the cereal contained "25 percent of the daily value of antioxidants and nutrients" but that it also helped "support your child’s immunity." Since structure-function claims can only be in reference to a structure or function of the human body, Kellogg likely could have gotten away with replacing "immunity" with "immune system." As written, it sounded too much like the cereal was meant to treat a disease.

Quaker Oats labels in 2001 and 2015. Photos: Darren McCollester/Getty Geri Lavrov/Getty

What kind of claims are there?

In addition to structure-function claims, companies use information about ingredients ("made with real fruit"), FDA regulated terms like "good source of," and third-party labels like the American Heart Association’s (AHA) Heart Check label, to draw health-conscious consumers into buying their product. Bular third-party labels run the gauntlet from transparency to secrecy. One of the oldest, the Heart-Check label, was established in January 1995. According to Dr. Rachel Johnson, professor of nutrition at the University of Vermont and a spokesperson for the AHA, "72 million U.S. adults — or 30 percent of the population — say they always or usually use the Heart-Check label." Though the Heart-Check label has gotten flack in the past for endorsing products high in sugar, the American Heart Association recently revised its guidelines to fit with the current dietary advice.

Then there are proprietary, algorithm-based health symbols. Often used by grocery chains, the reasons why some products can have a "Guiding Star" symbol (used by the Hannaford grocery chain) or the NuVal system, which gives products a score between 1-100, are shrouded in secrecy.

Proprietary, algorithm-based health labels, found on many grocery-store labels, are often shrouded in secrecy.

Another popular symbol, the Whole Grain Stamp, is sponsored by the Whole Grains Council. Kelly Toups, its program manager, says that the logo was introduced "a week after the 2005 Dietary Guidelines were released," piggybacking on the government recommendation for consumers to get at least half of their grain consumption from whole grains. Today the stamp is on more than 10,000 different products in 44 countries. Some consumer groups complain that products using whole and non-whole grain can still use the logo. While there is a 100% Whole Grain Stamp (which requires products contain 16 grams of whole grains per serving), the other stamp only requires eight grams per serving of whole grains, regardless of other ingredients.

Is it enough to follow the letter of the law?

Even with wording that follows FDA guidelines, companies may be doing less to educate consumers and more to lead them astray. Congress became invested enough to create a committee made from members of the Center for Disease Control, Institute of Medicine, and FDA, and a 2010 report published by that committee highlighted a number of issues with FOP labeling.

What does that label really mean?

These labels must meet specific FDA regulations in order to appear on a food product:

"High in" or "Excellent source of": Must have 20 percent or more of the recommended daily value of the given nutrient per serving.

"Good source of" or "Contains": Must have 10-to-19 percent of the recommended daily value of the given nutrient per serving.

"Fortified" or "Enriched": Can only apply to vitamins, minerals, dietary fiber, and potassium. Must contain 10 percent or more of the recommended daily value than a comparable food.

"Antioxidant": To qualify as an antioxidant, a food must have a recommended daily intake, scientific evidence of antioxidant properties, and enough of the nutrient per serving to qualify as a "good source of" the antioxidant.

"Healthy": These foods must meet a long list of requirements including being low in fat, sodium, cholesterol, and contain at least 10 percent of the recommended daily value for important nutrients like vitamin C or calcium.

"No added sugars": While a product may contain sugar, no sweeteners were added during processing.

"Light": Food must be low-calorie, low-fat, and have sodium content reduced by 50 percent compared to similar products.

"Low-fat": Food must have three grams or less of fat per serving.

"Low-calorie": Food must have 40 calories or less per serving.

Some of the problems: The criteria for categories like "low-fat" and "low-calorie) exclude healthy foods like peanut butter. Fortified foods (those with added nutrients) may have more nutrients but be less healthy overall. And though fortification of foods like milk (adding vitamin D) or salt (adding iodine) can reduce diet-related illnesses, some foods take the practice too far. Breakfast cereals in particular are egregious fortifiers. In 2014, the Environmental Working Group published a report listing potential health effects of consuming too much vitamin A, niacin, and zinc through a diet heavy in fortified foods.

Even the FDA has recognized that "random fortification of foods could result in over- or under-fortification in consumer diets and create nutrient imbalances in the food supply." Luckily, there is a clause in the fortification rules — sometimes referred to as the "jelly bean rule" — that prohibits food manufacturers from adding nutrients to junk foods, fresh whole foods, candy, and carbonated beverages.

Dr. Ellen Wartella, chair of the 2010 committee that studied FOP labels, doesn’t believe things have changed in the marketplace since the study took place five years ago. "We were told work on FOP would come after the revision of the Nutrition Facts panel and my understanding is that that’s still going on," she says. Wartella mentions that when the Nutrition Facts panel first appeared on food labels in the 1990s, a public education campaign went along with it. "When that was going on, there was a relatively high use of the Nutrition Facts panel," she says. Now people have tossed it aside in favor of the easy-to-read information placed on the front of the box. Wartella adds, "There’s so much information on the front of the pack that there’s sometimes difficulty discerning the most important information."

Reflecting on the committee recommendations, Wartella says, "We wanted to harmonize or coordinate the front-of-pack info with the Nutrition Facts panel." Hopefully the edit would not only present clearer information to consumers, but also increase the likelihood that they’d turn the package around.

Unless consumers are educated enough to know the nuances of "good source of" and "healthy," the various rating systems, and fortification versus naturally occurring nutrients, the melee of the grocery aisle is likely to continue. While occasional Kind bars may get called out for abusing the privilege, it doesn’t mean those following the rules are less confusing to consumers.


Agreeing on a phrase

Looking to stem the tide of still-edible food that ends of in landfills, the FDA is backing a voluntary industry effort to standardize the "best if used by" wording on packaged food, saying it should curb consumer confusion thought to contribute to about 20% of food wasted in U.S. homes.

The agency cited consumer research that found "best if used by" most effectively communicates the message the agency wants to relay -- that while the product's quality is optimal up to the specified date, the item is still safe to eat after that time so long as it's properly stored.

"We expect that over time, the number of various date labels will be reduced as industry aligns on this 'Best if Used By' terminology," Yiannas said. "This change is already being adopted by many food producers."

Trending News


What Do ‘All Natural’ And ‘Organic’ Really Mean? Expert Tips On Decoding Food Labels

Nyu -York (CBSNewYork) – While you may think you’re making some healthy choices at the supermarket by picking products that say “all natural” or “lightly sweetened,” experts warn that such claims can be misleading.

“When it comes to losing weight is gluten free the way to go?” one shopper asked.

“Hey should I get organic? Natural?” asked another.

“What does ‘all natural’ really mean anyway?” asked a third.

One thing is for sure: Consumers seem confused when it comes to food labels.

“Marketers are very, very clever,” said dietitian Nicolette Pace. “What they do is catch trends… and they know what sells.”

According to a recent survey by the International Food Information Council, 80 percent of grocery shoppers say information on packaging seems conflicting.

“It’s really the front of the box versus the back of the box,” Pace said.

The front of the box, says Pace, is all marketing. She says the back of the box is “where the real nutrition information is.”

One of the biggest false claims today, she says, is the term “all natural.”

“And then on the back you’ll have BHT and all kinds of preservatives,” Pace said.

BHT is a controversial food additive. Manufacturers can do this because labels are unregulated.

“Organic, now that’s a big one. It’s on everything,” Pace said.

Unless used by a trustworthy company, Pace says the word “organic” may just be a ploy. As are the phrases “grass fed,” “free range,” “lightly sweetened” and “made with real fruit.”

“‘Made with real fruit’ means, if you’re lucky, maybe a tablespoon of real fruit,” Pace said. “It’s pretty much jam.”

“Uncured” bacon, Pace says, is actually cured, but with something other than sodium nitrate.

“What they use is celery juice,” Pace said.

“Gluten free” is written on just about everything now – even products that never contained wheat.

“If you do not have any need for gluten free, stay away,” Pace said. “It has the same amount of carbohydrates.”

So here’s how to decipher labels:

  • If natural is important to you, look for a product with five or less ingredients.
  • “USDA Organic” is a term that is regulated by the government and therefore trustworthy

Pace says skip “reduced” or “low fat” items altogether.

“They will add carbohydrates. When you take out something, you have to put something back, you’re not going to put back air,” Pace said.

Experts also say look at the ingredients on the label. They have to be listed in descending order of weight, so you want to look for healthy choices at the top of the list.


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