Abstract The paper discusses the ethics of the beef industry, focusing on the question, is it ethical to produce beef for the marketplace based on the current methods found in the industry. The paper looks at the inhumane method of slaughtering animals and the issue of animal cruelty.
From the Paper "The ethical issue addressed herein posed as a question is: is it ethical to produce beef using the current methods found in the industry. According to the Humane Farming Association HFA beef products found on grocery store ..."
Abstract This paper describes an experiment conducted on a two-year old cocker spaniel to determine its food preferences. The paper reports that the study determined that dogs do exhibit food preferences, and in this case, have clearly shown a preference for beef hot dogs over chicken hot dogs. The paper describes the methodology and the details of the results. The paper points out that results of this study indicate that dog food not only should contain the needed vitamins and minerals but also should be gastronomically appealing to dogs so that pet owners will find little resistance when feeding them. The paper includes two tables.
Table of Contents:
Introduction
Methodology
Test Animal
Food Preparation
Feeding Session
Data Gathering
Results
Table 1. Amount of Beef or Chicken Hotdog Consumed in Grams
Table 2. Summary
Discussion
Conclusion
From the Paper "During the first day of the study, it was observed that the dog had initially tasted almost equal portions of both the beef and chicken hot dogs, showing no outward preference for one over the other. During the second day of the study, the dog now preferred the beef hot dogs over the chicken, consuming twice the portion of the beef hot dog (55 grams and 45 grams of beef hot dog over 17 grams and 27 grams of chicken hot dog) during both feeding sessions. At this point, the researchers' fear that the dog would show no outward preference for either kind of hotdog were put to rest."
Abstract This paper presents a research study that aims to understand the aroma impact compounds of cooked beef liver. The research reviews how far back the knowledge of consumption of cooked liver of any type goes and why, prior to the knowledge of its nutritional value, it was considered important to eat liver. The negative connotation to eating liver both historically and presently is reviewed as well as who actually eats liver in both the U.S. and abroad. In addition, the paper famous liver dishes are reviewed as well as the current percent consumption of liver, specifically beef liver in the U.S. and why the rate of consumption is at this level. Lastly, this research paper reviews where the remainder of the liver goes to specifically the percent that goes in animal feed and the percent that goes into consumable or non-consumable products.
Table of Contents:
Objective
Historical and Traditional Consumption of Liver
Nutritional Value of Beef Liver
Beef Liver Consumption in the United States
Raw Beef Liver Consumption
Beef Liver Recipes
Liver with Sour Cream)
Vitamins and Minerals in Beef Liver
Review of the Literature
From the Paper "There are two primary methods of raw beef liver consumption. The first method is to freeze the liver for two weeks after cutting into large chunks. The fourteen days of freezing is to make sure that pathogens and parasites are eliminated. The liver can be removed from the freeze and grated. The second method is cutting the liver into small pill-size chunks and after freezing for two weeks taking the liver the same as swallowing vitamins. Razaitis states that suggestions given by a Native Nutrition discussion group for liver preparation."
Abstract In this article the writer discusses that the primary reasons for imposing bans on U.S. beef products concern health issues relating to hormone-treated beef products. The writer also looks at the potential for human consumption of potentially harmful beef products resulting from cattle diseases such as Mad Cow. The writer points out that there are some politically charged factors involved in this issue. Further, the writer maintains that the U.S. beef industry is the leading competitor in this industry in the global marketplace, but the agricultural industry in general has been adversely affected in years past because of arbitrary bans from key trading partners such as the European Union. The writer notes that such bans may be based on a number of factors, including cultural perceptions of quality, politically motivated initiatives and the potential threats represented by cattle-borne diseases such as Mad Cow that are amplified by urban legend and the mainstream media. The writer concludes that the importance of the European Union to U.S. exporters means that such bans will have to be justified by more than just cultural lip service in the future, and U.S. exporters are going to increasingly demand that the Europeans put their money where they mouths are - literally.
Outline:
Introduction
Review and Discussion
Background and Overview
Factors Influencing Trade Decisions for U.S. Beef Products
Conclusion
From the Paper "From the perspective of the U.S. beef industry, the European Union's standard is simply a politically motivated trade barrier that provides no actual health protection for European consumers but rather serves to inflate for them; by sharp contrast, the European controversy is fairly longstanding and began during the 1970s when a series of health scares in Europe caused created an atmosphere in which the public was increasingly concerned about the potential side effects of eating beef products that had been treated with hormones. A number of stories in the European press linked the consumption of hormone-treated beef to hormone-related health problems and some of the accounts simply fueled the fires with increasingly skeptical European consumers."
Abstract This paper explains that the dispute over beef hormones between the United States and the European Union has been ongoing for two decades, escalating to a ban on American beef treated with hormones, despite scientific studies supporting the fact that certain approved growth hormones posed no public health threat. The author points out that the pandemonium in the E.U. started in the early 1980s over synthetic hormone diethylstilbestrol (DES), which was banned in the United States in 1979 because of its links to cancer and birth defects, was detected in some imported baby food made with veal. The paper shows, therefore, that four European countries prohibited all hormone use in cattle, which eventually led to the ban of American beef. The paper relates that the core of the difference is that American consumers and authorities have embraced technological breakthroughs relating to foodstuffs; whereas, the Europeans tend to shy away from such advancements: In the end, the beef hormone dispute appears to be at a stalemate.
From the Paper "The use of certain growth hormones in the American beef industry was a common occurrence in the 1970s and 1980s. American farmers saw the immediate benefits of growing beefier beef cattle and enthusiastically accepted the practice. The growth hormones, used by the United States, are actually a pellet that is implanted under the animal's skin, behind the ears. This time-release capsule slowly releases the hormones over the period of several weeks, during significant stages of growth. The cost effectiveness of this process is significant"
Abstract This paper presents a formal biology laboratory report. It presents a procedure that was devised to remove all bacteria from a chicken wing. It begins by discussing the bacteria that can be present on chicken wings and the possible solutions to the problem. The paper then reports on a test for the efficacy of certain antibiotics on the bacteria of the untreated wing.
Table of Contents:
Abstract
Introduction
Materials and Methods
Study Organisms
Treatment Of Choice For Elimination Of Bacteria From A Chicken Wing
Serial Dilutions Of Washes From Both Wings
Gathering Of Bacterial Cultures From Both Wings
Effects Of Various Antibiotics On Three Types Of Bacteria
Results
Control Agar Petri Plate
Treatment Agar Petri Plate
Antibiotic Disk Results
Chicken Wing Bacteria
Discussion
Appendix
From the Paper "It is important to remove all bacteria, such as salmonella, from raw foods to avoid any foodborne diseases. Four serial dilutions were created in microfuge test tubes for a control chicken wing and a treatment chicken wing. The treatment chicken wing was treated using vinegar, salt, and heat. Cultures from each microfuge test tube were streaked on two different agar plates and left to reproduce, incubated at 30o Celsius for 22 hours. The proposed treatment of the chicken wing proved to be 100% effective producing no visible colonies on the agar plate. Four antibiotics - penicillin, streptomycin, tetracycline, and chloramphenicol - were used to treat E. coli, M. luteus, and chicken wing bacteria. The bacteria cultures were smeared on three different Petri dishes, and divided into four quadrants where antibiotic disks were placed. After 22 hours of incubation at 30o Celsius, diameters of the rings of clear agar around each antibiotic disk were recorded. Chloramphenicol produced the largest diameter on all three Petri dishes, while penicillin proved to work best on gram-positive bacteria. The bacteria on the chicken wing were gram-negative and most resistant to tetracycline."
Abstract The paper discusses how the beef industry is the largest sector in American agriculture and has many detrimental effects on the environment. Americans typically eat large quantities of red meat and consequently have a high rate of heart disease and obesity. The paper includes statistics from the American Heart Association, the Center for Disease Control and the World Health Organization. Furthermore, it shows that working conditions in meatpacking plants are among the most dangerous of any industry in the country. This paper also examines the inhumane treatment of cattle. Lastly, it provides alternatives and solutions for the environmental and human health problems associated with beef production, including pasture-based farming and grassfed beef.
From the Paper "T-Bone, Porterhouse, Ribeye, Skirt Steak, Center-cut Sirloin, Chuck Roast, Tenderloin?any one of these items could rightly bear the title of ?All-American Entree.? Or how about a steamy rack of ribs, smothered in hickory-smoked barbeque sauce? Prime rib, with a little horseradish and a baked potato on the side? Meaty five alarm chili topped with Monterey jack? The American taste for beef knows no bounds. Each year, the US produces more beef than any other nation in the world, consuming an average of 116.7 lbs per capita. Compared with an average of only 68.4 lbs of poultry, and 47.8 lbs of pork per capita eaten each year in America, it is fair to say that we have a cultural preference toward eating cows. No other country boasts menu items like the 1 lb hamburger topped with cheddar, swiss, and grilled onions at Fuddrucker's Restaurants, or the 72-ounce top sirloin at the Big Texan Steakhouse in Amarillo, TX. Finish it, and they"ll pick up the tab for you. With this kind of love for beef, it is no wonder the US red meat industry produced 26,492 lbs in 1999, making it the largest sector of our agricultural economy. But beef doesn"t stop at the table?aside from gelatin, beef by-products are used in pharmaceuticals, adhesives and anti-corrosives, just to name a few. A closer look at the mass production and consumption of red meat in America today reveals alarming situations both environmentally and in terms of human health. Technical developments in cattle-raising practices involve the use of hormones and antibiotics and consequently trying to push animals past their normal biological functions. Natural resources are taxed by beef production, and the broad picture illustrates a high degree of inefficiency. Modern meatpacking plants are not keeping pathogens out of the beef, and working conditions are far too dangerous. The entire system, from the ranch, to the feedlot, to the slaughterhouse, to the store, restaurant, and plate, is riddled with problems. It is time we find alternatives to help alleviate this American beef dilemma."
Abstract The writer of this well-researched paper details the health risks which can and do result, due to the use of hormones in the beef produced in America and around the world. This paper traces the use of hormones in beef back to the 1970s, when the U.S. began using hormones to accelerate the growth rate of animals in an effort to conserve time and money. The writer contends that over 95% of the cattle in the U.S. are currently being administered growth promoting hormones. This paper examines the ongoing conflict between the U.S., the European Union and Canada over the ban on cattle products produced with growth hormones. Since the 1950s, the United States Food and Drug Administration (FDA), has been researching the effects of growth hormones and it, as well as other scientific experts, have found that there is no difference between beef raised on hormones and those raised without. This paper delves into the various FDA laws which permit the use of hormones in restricted amounts. The writer of this paper also focuses on the health risks involved with the ingestion of these hormones. Scientists and health experts contend that any increase in the level of hormones, above that which occurs naturally in humans, carries a potential risk of carcinogenic effects.
From the Paper "Beginning in the 1970's the United State's meat industry began using hormones to improve the growth rate of animals in an effort to conserve time and money. In 1981, the European Union began restricting the use of growth hormones within the Union itself, and also began restricting the import of meat and meat products derived from cattle that had been given hormones. During the past years, the European Union have updated and/or amended its regulations several times, generally to include more hormones, however, for the most part, the regulations have remained the same. The dispute at the World Trade Organization concerns the use of six scientifically approved hormones used for cattle growth promotion, estradiol, melengestrol acetate, progesterone, testosterone, trenbolone acetate, and zeranol."
Abstract This paper discusses the issue of how an international franchise copes with the speed at which international business and trade are growing. The paper examines the story of a simple American idea (Kentucky Fried Chicken) that became a popular domestic franchise and grew at a phenomenal pace. The Japanese franchise of Kentucky Fried Chicken is presented, and a number of options of how to deal with the rapid changes in the international market, are outlined. The paper offers a possible solution for continued and improved success of Kentucky Fried Chicken Japan.
From the Paper "The most obvious transformation has taken place within the franchise field (which is really nothing more than a distribution system), where new organizational structures and international goals and desires are challenging managers to develop innovative constituency relationships. The idea of managerial constituencies is not a new one, and academic literature as far back as 1958 suggests that the manager has multiple obligations to multiple interest groups that include, but are not limited to, subordinates, superiors, fellow managers, stockholders and other financial stakeholders, and the local and global community (Schell & Marmer-Solomon, 1997)."
Abstract This paper explores the social, economic and political consequences of beef, as depicted in Jeremy Rifkin's "Beyond Beef: the Rise and Fall of the Cattle Culture".
Abstract This paper is on the argument of restaurants using beef have higher sales than restaurants selling only vegetarian. The argument is that people love beef more.
Abstract This paper examines the journey of the cow from birth to beef, with statistics from various sectors of the industry. It looks at how the journey from the cow-calf operator to the feedlot to the slaughterhouse to the market, i.e., the journey of a cow from birth to plate, is a long, complicated one. It examines how beef is a big industry in the United States and how, all along the chain of events, people are making money off the cow.
From the Paper "While on the cow-calf farm, the cows and the calves are subject to several processes and conditions that are meant to ensure good health and strength, as this produces good beef. Cows are sheltered only during cold, wet months, as these conditions are most detrimental to their health. Normally, cows simply stay outside, using hills and trees for protection and shelter. This is not cruel; cows do just fine under these natural conditions. The cow-calf operator will also want to ensure that his or her cows and calves are protected from disease. Therefore, vaccinations are extremely important in this type of operation. Cows and calves must be vaccinated against a host of common organisms and diseases that can cause them harm and affect the quality of the beef."
Abstract This paper is a comparison and synthesis of the movie "Chicken Run" with the article "Empowerment as a Trojan Horse" by Yates, Lewchuk and Stewart. The author points out that the film contains many elements of lean production, such as the prison atmosphere and confined space for the chickens. The paper states that, in real life workplaces, the workers also arecontrolled completely .
From the Paper "Although "Chicken Run" involves chickens attempting to survive automation, the film contains many point discussed by Yates, Lewchuk and Stewart in their article. Most especially, the film demonstrates the emphasis on automation and lean production. The impacts on the chickens and on humans are similar in many respects. Tweedy Chicken Farm is located in England, and is designed like a prison or a concentration camp. Surrounded by barbed wire fences and patrolled by Mr. Tweedy, the farm is made up of numerous buildings for the chickens that are spaced close together and have crowded conditions inside."
Abstract This paper reviews and analyzes the short story "Chicken Hips" by Catherine Pigott. The writer relates that she found the story very absorbing because of its gentle humor and the many lessons it teaches about what it is like to be a woman in a world where stereotypes abound. The paper then discusses the following issues from the story: the social construction of beauty, the life lesson of doing the right thing and not simply the popular thing, and the impressionability of human beings.
Table of Contents:
Outline of Paper
Why "Chicken Hips" Matters
From the Paper "Whereas North American - and European - women cut and shape and torment their bodies to fit some artificial construct of what constitutes true feminine beauty, women in Gambia, who have seen more desperation and suffering than most of their white colleagues can imagine, are interested in the things that really matter: health, fecundity, and a positive self-image. In the end, their culture is far less so an artificial one because the exigencies of daily living in a part of the world where drought and pestilence can rear up at any moment have made Gambian women appreciate that only those who never have to fear going without can actually afford to make the bizarre choice of going without."
Tags: humor, narrator, self-image, culturally-constructed, health
Abstract This paper is a case study of Perdue Chickens, answering a series of questions about the company, its strategies, its culture, and changes over time. The paper notes the importance of leadership, dedication to quality, and the development of its workforce.
From the Paper "Perdue Chickens is a company with several impressive aspects. First, from the beginning the company has had a dedication to quality which has benefited it greatly. At times such a dedication might reduce profits and increase waste, but in the long term it creates a reputation that benefits the company greatly. Second, the company has been willing from the first to restructure in the face of a changing environment. The company responds well to different market opportunities, to needs to reduce costs where possible, and to chances to vertically integrate when that is the best way to increase efficiency, save money, and assure a quality product. Third, in more recent yeas, the company has shifted to a people-oriented corporate structure, showing a recognition of the benefits of having a good and loyal workforce and the value of treating employees well to get the best out of them."
