Johnston, Sara

English

University of Kentucky

December 2, 2013 (/full-blog/2013/12/talk-turkey-to-me-chemicals-grades-and.html)Talk Turkey to Me: Chemicals, Grades, andTemperatures Oh My! (/full-blog/2013/12/talk-turkey-to-me-chemicals-grades-and.html)(https://static.squarespace.com/static/53fe85a0e4b0516a0c4fed1a/54002444e4b0123f9872f024/54002447e4b0123f9872f07e/1409295431832/1000w/)Image Source (http://wallpatrol.com/thanksgiving-hd-wallpaper) By: Sara Johnston, Staff Member   This past week, news of arsenic-infested poultry from one of America’s largest research-basedpharmaceutical companies announced voluntary production halt of its product.[i](http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn1) The arsenicannouncement sent most Americans into a meat selection panic. Poultry and beef products areconsistent ingredients to American diets, and announcements of harmful additives to these meats arenothing short of unsettling. With dozens of different brands in the freezer isle, multiple options ofcooking instructions, and few options of meat grades, what is the likelihood of a consumer’sconfidence in the meat they purchase? Unknown to many, beef is not the only meat with availablegrades; poultry products are also graded. With the Holidays right around the corner, what betteropportunity to examine the appropriate grade, cooking instructions, and steps to have a cleanturkey?   The pink coloration of turkey, regardless of grade, often worries consumers. Pink meat does not havethe same red flag associated with it as beef.[ii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn2) Pink meat, as long as 165 °F throughout the turkey, issafe. [iii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn3) TheH O M E  ( / )S U B M I S S I O N S  ( / S U B M I S S I O N S )A B O U TJ O U R N A L  ( / A B O U T )M AST H E A D  ( / N E W- PAG E )P R O S P E C T I V E  M E M B E R S  ( / P R O S P E C T I V E - M E M B E R S )S U B S C R I B E  ( / S U B S C R I B E )STA F F  R E S O U R C E S  ( / STA F F - R E S O U R C E S )P U B L I C AT I O N SP U B L I C AT I O N  A R C H I V E  ( / P U B L I C AT I O N - A R C H I V E )VO LU M E  1  ( 2 0 0 9 )  ( / VO LU M E - 1 - 2 0 0 8 - 2 0 0 9 )VO LU M E  2  ( 2 0 1 0 )  ( / VO LU M E - 2 - 2 0 0 9 - 2 0 1 0 )VO LU M E  3  ( 2 0 1 1 )  ( / VO LU M E - 3 - 2 0 1 0 - 2 0 1 1 )VO LU M E  4  ( 2 0 1 2 )  ( / VO LU M E - 4 - 2 0 1 1 - 2 0 1 2 )VO LU M E  5  ( 2 0 1 3 )  ( / VO LU M E - 5 - 2 0 1 2 - 2 0 1 3 )VO LU M E  6  ( 2 0 1 4 )  ( / VO LU M E - 6 - 2 0 1 3 - 2 0 1 4 )VO LU M E  7  ( 2 0 1 5 )  ( / VO LU M E - 7 - 2 0 1 4 - 2 0 1 5 )VO LU M E  8  ( 2 0 1 6 )  ( / VO LU M E - 8 - 2 0 1 5 - 2 0 1 6 )VO LU M E  9  ( 2 0 1 7 )  ( / VO LU M E - 9 - 2 0 1 6 - 2 0 1 7 )VO LU M E  1 0  ( 2 0 1 8 )  ( / VO LU M E - 1 0 - 2 0 1 8 )SY M P O S I U MI N F O R M AT I O N  ( / SY M P O S I U M )B LO GF U L L  B LO G  ( / F U L L - B LO G )B LO G  A R C H I V E  ( / B LO G - A R C H I V E - 1 )coloration difference emanates from oxygen-storing myoglobin, located in muscle cells and retainsoxygen from food in the blood until the animal’s cells need it. [iv](http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn4) The reasonscoloration remains after cooking are: chemical changes during cooking, natural nitrites, turkey’syoung age, and grilling.[v] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn5)   If a turkey is issued a grade, this alone entails the bird has gone through laborious review processesby USDA graders who follow official standards developed by USDA’s Agricultural MarketingService.[vi] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn6) Grade A,the most common grade, means absence of defects such as feathers and bruises.[vii](http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn7) Depending on thenumber of defects, the turkey may be down-graded to B or C. When considering grade, it isimportant the consumer consider age. Younger turkeys will be labeled as fryer-roaster, young hen, oryoung tom and will have tender and plump meat.[viii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn8)   Chemicals and bacteria become concerns with birds taking hours to thaw, potentially feeding adozen people. When thawing a large turkey, it is important not to thaw the bird on a counter, orgarage.[ix] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn9) Thawingcan be accomplished through refrigerator thawing, cold-water thawing, and microwave thawing.[x](http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn10) Refrigerator thawingtakes 24 hours for every five pounds of meat.[xi] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn11) Cold water thawing takes less time than refrigeratorthawing, but more attention, as bacteria can reach into the packing if not properly sealed.[xii](http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn12) Microwave thawingis the fasted safe method, but requires immediate cooking after thawing.[xiii](http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn13)   In order to avoid chemical scares, the safest, but more expensive route is to buy organic and cage freebirds. The FDA’s lethargic action tactics to force meat distributers to discontinue arsenic, penicillin,and other toxins has caused confidence in our governmental monitoring programs to dissipate.[xiv](http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn14) Poultry feedcontaining toxins to increase appetite and weight gain in animals is thought to be harmless, however,once the arsenic is digested, it becomes a carcinogen.[xv] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_edn15) It is unfortunate the answer to choosing a healthy mealfor your family needs to be a more expensive one, even after choosing the right grade andpreparation method, but it seems that until the FDA enacts more ambitiously to monitor guidelineskeeping us safe from carcinogens, organic is the best option.  _________________ [i] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref1) Nitro (Roxarsone) And Chicken, U.S. Food & Drug Admin.,http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm257540.htm (last updated Sept. 6, 2013).  [ii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref2) Is Pink Turkey Meat Safe?, U.S. Food & Drug Admin., available athttp://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/is-pink-turkey-meat-safe_/CT_Index (last modifiedAug. 02, 2013).  [iii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref3) Id.  [iv] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref4) Id.  [v] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref5) Id.  [vi] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref6) Craig A. Morris, Let's Talk Turkey About USDA Poultry Grades, U.S. Food & Drug Admin.,(Nov. 18, 2013, 10:15 AM), http://blogs.usda.gov/2013/11/18/lets-talk-turkey-about-usda-poultry-grades/.  [vii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref7) Id.  [viii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref8) Id.  [ix] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref9) Kathy Bernard, The Big Thaw For Thanksgiving, USDA FOOD & SAFETY INSPECTIONSERVICE, available at http://blogs.usda.gov/2013/11/19/ the-big-thaw-for-thanksgiving.  [x] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref10) Id.  [xi] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref11) Id.  [xii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref12) Id.  [xiii] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref13) Id.  [xiv] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref14) James Greiff, What was Arsenic Doing in Our Chicken Anyway?, BLOOMBERG (Oct. 10,COMMENTS (0)  Subscribe via e-mail0 Likes  Newer PostFDA Asks Big Pharma to Moooove Out (/full-blog/2014/01/fda-asks-big-pharma-to-moooove-out.html)Older PostWill The Bluegrass State Become The GreatWall of Kentucky? (/full-blog/2013/11/will-bluegrass-state-become-great-wall.html)6 3 1  S O U T H  L I M E S TO N E ,  L E X I N G TO N ,  KY4 0 5 0 8 ( 8 5 9 )  2 5 7 - 4 7 4 7 B LO G . K J E A N R L @ G M A I L . C O M  ( M A I LTO : B LO G . K J E A N R L @ G M A I L . C O M )2013, 10:57 AM) http://www.bloomberg.com/news/2013-10-10/what-was-arsenic-doing-in-our-chicken-anyway-.html.  [xv] (http://www.blogger.com/blogger.g?blogID=8202935745006855383#_ednref15) Id.  ShareNewest FirstPreview  P O S T  C O M M E N T …SEARCHABLE ARCHIVE ( /PUBLICATION-ARCHIVE-1)

Talk Turkey to Me: Chemicals, Grades, and Temperatures Oh My!

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Talk Turkey to Me: Chemicals, Grades, and Temperatures Oh My!

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