Feedlot Imprimatur: Public-Private Cooperation in the Advent of Government Beef Grading

Teaching About Meat, National Live Stock and Meat Board, 1971. From National Live Stock and Meat Board, 36 S. Wabash Ave., Chicago, IL 60603, 34 p.; up to 10 copies, 50 cents each, 11 or more, 25 cents each.

Back to the Future: National Food Conservation Recommendations from 1917-18

New Facts About Pork: 16 mm. color film, 17 minutes, 1970, produced by the National Live Stock and Meat Board, National Pork Producers Council, and American Meat Institute. Available free on loan from Modern Talking Picture Service Film Libraries. Requests may be directed to National Services Center, 2323 New Hyde Park Rd., New Hyde Park, Long Island, N.Y. 11040. The

This co-operative project has continued to develop in a very gratifying manner since the report made a year ago. Twenty-one state experiment stations and the U. S. Department of Agriculture were actively engaged in the work during 1928-29. The States represented were: The U. S. Department of Agriculture was represented by the Bureaus of Animal Industry, Agricultural Economics, and Home Economics. The National Livestock and Meat Board continued to take a deep, interest in the work and assisted materially in the payment of traveling expenses incurred by state representatives in attending the annual conference. A brief report of the 1928 conference of co-operators was given in last year's report to the Association of Land Grant Colleges. The 1929 conference was hwld at Chicago in August and was attended by representatives of 20 state experiment stations, the U. S. Department of Agriculture, and the National livestock and Meat Board. The Scope of the co-operation in this project is broad.

To the Editor.— The Journalran an advertisement in the Sept 14 issue by the National Live Stock and Meat Board that will mislead all but the most nutritionally aware physicians. Using the headline, Announcing some new findings on cholesterol, the ad erroneously implies that beef has miraculously been transformed into a food that rivals flounder, turkey, and chicken in its ability to lower blood cholesterol levels. In fact, beef is still a more potent elevator of blood cholesterol levels than those other foods, because it is relatively fatty and a hefty 48% of its fat is saturated. That tiny 3-oz serving mentioned in the ad contains 4.8 g of saturated fat (Barbara Anderson, US Department of Agriculture Nutrient Data Research Group; oral communication, Oct 1, 1984). In contrast, a 3-oz serving of flounder or skinless turkey or chicken breast contains only 0.3, 0.2, and 0.9 g of saturated fat,

Sixth edition, prepared by the Department of Home Economics, National Live Stock and Meat Board, 407 South Dearborn Street, Chicago, Illinois. 1943. 135 pages. Illustrated.

To the Editor.— The Journalran an advertisement in the Sept 14 issue by the National Live Stock and Meat Board that will mislead all but the most nutritionally aware physicians. Using the headline, "Announcing some new findings on cholesterol," the ad erroneously implies that beef has miraculously been transformed into a food that rivals flounder, turkey, and chicken in its ability to lower blood cholesterol levels. In fact, beef is still a more potent elevator of blood cholesterol levels than those other foods, because it is relatively fatty and a hefty 48% of its fat is saturated. That tiny 3-oz serving mentioned in the ad contains 4.8 g of saturated fat (Barbara Anderson, US Department of Agriculture Nutrient Data Research Group; oral communication, Oct 1, 1984). In contrast, a 3-oz serving of flounder or skinless turkey or chicken breast contains only 0.3, 0.2, and 0.9 g of saturated fat,

1. AMSA (American Meat Science Association), 1995. Research Guidelines for Cookery Sensory Evaluation, and Instrumental Tenderness Measurement of Fresh Meat. AMSA & National Live Stock and Meat Board. Chicago IL, (USA). Google Scholar

1The authors wish to thank K. C. Maddock and B. M. Rickert for their technical assistance. This work was supported in part by Sire Power, Inc. and National Live Stock & Meat Board. Received December 27, 1995. Accepted March 22, 1996. Figure 1. Bovine calpain gene HhaI DNA polymorphism separated on 2% agarose gel after restriction enzyme digestion. Estimated bp sizes of the restriction fragments are shown on the right. U and M on the bottom of the figure represent uncut PCR product and the DNA size marker (HaeIII fx174), respectively. Rapid Communication: A Novel DNA Polymorphism of the Bovine Calpain Gene Detected by PCR-RFLP Analysis1

What Are the Current Findings Concerning Arsenic in Foods?

Meat Research in the Program of the National Livestock and Meat Board

Journal of the American Oil Chemists' SocietyVolume 38, Issue 10 p. 582-588 Technical Glass peper chromatography of lipids James G. Hamilton, James G. Hamilton Department of Biochemistry, Tulane University School of Medicine, New Orleans, Louisiana the Nutrition and Metabolism Research Laboratory of the Department of Medicine, Tulane University School of Medicine, New Orleans, LouisianaSearch for more papers by this authorJames E. Muldrey, James E. Muldrey Department of Biochemistry, Tulane University School of Medicine, New Orleans, Louisiana the Nutrition and Metabolism Research Laboratory of the Department of Medicine, Tulane University School of Medicine, New Orleans, LouisianaSearch for more papers by this author James G. Hamilton, James G. Hamilton Department of Biochemistry, Tulane University School of Medicine, New Orleans, Louisiana the Nutrition and Metabolism Research Laboratory of the Department of Medicine, Tulane University School of Medicine, New Orleans, LouisianaSearch for more papers by this authorJames E. Muldrey, James E. Muldrey Department of Biochemistry, Tulane University School of Medicine, New Orleans, Louisiana the Nutrition and Metabolism Research Laboratory of the Department of Medicine, Tulane University School of Medicine, New Orleans, LouisianaSearch for more papers by this author First published: 01 October 1961 https://doi.org/10.1007/BF02633604Citations: 40 This work was supported by grants-in-aid from the National Institutes of Health. Department of Health. Education, and Welfare, Grants 4150, A-1, HTS 5236 and 2G 648; Nutrition Foundation, Inc., New York; National Livestock and Meat Board, Chicago and the Wesson Fund for Medical Research and Education, New Orleans. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume38, Issue10October 1961Pages 582-588 RelatedInformation

Primary Grade Nutrition Education Kit, 1971: National Livestock and Meat Board, Educational Advisory Council, 15 Columbus Circle, New York N.Y. 10023. Available only to second and third grade teachers and their supervisors in selected cities, and should be ordered in bulk through the school system. Single copies of the materials may be requested for official evaluation

Journal of Food ScienceVolume 13, Issue 6 p. 475-481 EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW1 SYLVIA COVER, SYLVIA COVER Texas Agricultural Experiment Station, College Station, TexasSearch for more papers by this authorWILLIAM H. SMITH, WILLIAM H. SMITH Texas Agricultural Experiment Station, College Station, TexasSearch for more papers by this author SYLVIA COVER, SYLVIA COVER Texas Agricultural Experiment Station, College Station, TexasSearch for more papers by this authorWILLIAM H. SMITH, WILLIAM H. SMITH Texas Agricultural Experiment Station, College Station, TexasSearch for more papers by this author First published: November 1948 https://doi.org/10.1111/j.1365-2621.1948.tb16646.xCitations: 2 1 Supported in part by a grant from the National Livestock and Meat Board. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume13, Issue6November 1948Pages 475-481 RelatedInformation

MVE-TV: The Channel for Moderation, Variety, and Exercise, 1994. From the National Livestock and Meat Board, Suite 1800, 444 North Michigan Ave., Chicago, IL 60611–9909, video, leader guide, camera-ready activity sheets, poster, $9.95 (specify item #17735).