My Beef With Meat Pdf

Beef is regarded as one of the most nutrient rich meats available. Packed with iron and protein for strength and energy, these meals will keep you full and satisfied. We've got all your family favourites like our warming Lasagna recipe, Beef & Mushroom Casserole and Massaman Beef Curry. Beef up your next meal with these hearty food ideas. MY BEEF WITH MEAT proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal. Surat yasin full arab pdf. My Beef with Meat: The Healthiest Argument for Eating a Plant-Strong Diet-Plus 140 New Engine 2.

Beef as part of a meal with potatoes and spinachBeef is the for from, particularly. Humans have been eating beef since prehistoric times.

Beef is a source of high-quality protein and nutrients.Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as, or (, etc.), while other cuts are processed ( or ). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are, or used in. The blood is used in some varieties called.

Other parts that are eaten include other muscles and, such as the, from the or, (particularly the and, referred to as ), the, the (although forbidden where there is a danger of, BSE, commonly referred to as mad cow disease), the, and the tender of the bull (known in the United States as calf fries, prairie oysters, or ). Some are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making. Meat from younger cows (calves) is called.Beef from and is similar. Depending on economics, the number of heifers kept for varies. The meat from older bulls, because it is usually tougher, is frequently used for (known as in the ).

Cattle raised for beef may be allowed to roam free on, or may be confined at some stage in pens as part of a large feeding operation called a (or ), where they are usually fed a ration of, protein, and a vitamin/mineral preblend.Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after and at 38% and 30% respectively. In absolute numbers, the United States, and the are the world's three largest consumers of beef; Uruguay, however, has the highest beef and veal consumption per capita, followed by Argentina and Brazil.

According to the data from OECD, the average Uruguayan ate over 42 kg (93 lb) of beef or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparison, the average American consumed only about 24 kg (53 lb) beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beef or veal per capita.In 2015, the world's largest exporters of beef were,. Beef production is also important to the of, and.Beef production has a high per gram of protein. 2.2The consumption of beef poses numerous threats to the.

Of all agricultural products, beef requires some of the most land and water, and its production results in the greatest amount of emissions, air pollution, and water pollution. According to, 'Ranching-induced is one of the main causes of loss of some unique plant and animal species in the tropical rainforests of Central and South America as well as carbon release in the atmosphere.' Beef is also the primary driver of in, with around 80% of all converted land being used to rear cattle. 91% of Amazon land deforested since 1970 has been converted to cattle ranching. This is due to the higher ratio of net energy of gain to net energy of maintenance where metabolizable energy intake is higher. It takes seven pounds of feed to produce a pound of beef (live weight), compared to more than three pounds for a pound of pork and less than two pounds for a pound of chicken. However, assumptions about feed quality are implicit in such generalizations.

For example, production of a pound of beef cattle live weight may require between 4 and 5 pounds of feed high in protein and metabolizable energy content, or more than 20 pounds of feed of much lower quality. A simple exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one estimate, result in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the United States as pledged in 2009. Australian scientists discovered that adding the seaweed to a cow's diet can reduce methane by up to 99%, and reported a 3% seaweed diet resulted in an 80% reduction in methane.Some scientists claim that the demand for beef is contributing to as it is a significant driver of and habitat destruction; species-rich habitats, such as significant portions of the Amazon region, are being converted to agriculture for meat production. The 2019 also concurs that the beef industry plays a significant role in biodiversity loss. Around 25% to nearly 40% of global land surface is being used for livestock farming, which is mostly cattle. Farming of beef cattle are raised and using a variety of methods, including, and.Cuts. Main article:Beef is first divided into, pieces of meat initiallybutchering.

These are basic sections from which and other subdivisions are cut. The term 'primal cut' is quite different from 'prime cut', used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.

Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described as 'brisket' in the United States is from a significantly different part of the carcass than British brisket.Special beef designations Breed- and origin-based designations. Further information:, andTo improve of beef, it is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects.

The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (, or ) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins.

This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.Cooking and preparation. Roast beef MethodDescriptionis cooking the beef over or under a high radiant heat source, generally in excess of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the United States, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as, often shortened to 'BBQ'. When cooked over charcoal, this method can also be called charbroiling.refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.is a term used in North America. It is similar to grilling, but with the heat source always above the meat.

Elsewhere this is considered a way of grilling.Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.is a way of cooking meat in a hot, producing. Liquid is not usually added; the beef may be by fat on the top, or by spooning hot fat from the oven pan over the top. A may be made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.Internal temperature.

Main article:Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a. Beef can be cooked using the method, which cooks the entire steak to the same temperature, but when cooked using a method such as or it is typically cooked such that it has a 'bulls eye' of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.Frying Meat can be cooked in boiling oil, typically by, although may be used, often for meat enrobed with as in. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.Moist heat Moist heat cooking methods include,.

These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking. orsimmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of.cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.Sous-vide, French for 'under vacuum', is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food. Beef roasted with and sliced with spiced paste, often called 'cold beef'Meat has usually been cooked in water which is just, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract.

Since temperature control became available, cooking at temperatures well below boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) , for prolonged periods has become possible; this is just hot enough to convert the tough in connective tissue into gelatin through, with minimal toughening.With the adequate combination of temperature and cooking time, such as will be killed, and can be achieved. Because browning can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo in a very hot pan, or browning with a torch before moist cooking (though sometimes after).Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques.

(Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)Beef can be cooked quickly at the table through several techniques. In cooking, such as, very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables. In bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful to complement the meat.Raw beef. Raw sliced beefis a dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.The or Dutch dish is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich.

Is a similar and dish. And in, a ground raw meat dish called tire siga or is eaten (upon availability).of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.is a variety of, raw dishes in which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender. For the seasoning, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae are used. The beef is mostly topped with the yolk of a raw egg.Cured, smoked, and dried beef.

Beef fromis an, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in, a valley in the of northern 's region. Is a similar product from neighbouring. Is an American industrially produced air-dried beef product, described by one of its manufacturers as being 'similar to bresaola, but not as tasty.' Is dried, salted, smoked beef popular in the United States.is a cured, salted, air dried beef popular in South Africa.is often made from beef; raw beef is, then partly dried and seasoned with various herbs and spices, and.is a cut of beef cured or pickled in a seasoned. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it.

The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered fare.is a cured and salted joint of round, topside, or silverside, traditionally served at in. It is a form of, cured with spices and, intended to be boiled or broiled in or a similar, and then optionally roasted for a period after. There are various other recipes for beef.

Is a German variant.Religious and cultural prohibitions. A pamphlet protesting against the practice of cow slaughterMost Indic religions do not appreciate killing cattle and eating beef. However, they do not consider the cow to be a god. Bovines have a sacred status in especially the cow, from the idealization due to their provision of sustenance for families.

Bovines are generally considered to be integral to the landscape. In Hinduism, the entire cosmic creation is considered to be sacred and are venerated like celestial bodies such as Sun, Moon to fig trees and rivers like, etc.India as a developing country, many of its rural area economies depend upon cattle farming, hence they have been revered in the society.

From vedic periods role of cattle, especially cows, as a source of milk, and dairy products, and their relative importance in transport services and farming like, row planting, ridging, and weeding made people to revere the importance of cow in their daily lives, and this rose with the advent of. In medieval India, issued proclamation on stopping cow slaughter as it is a sentimental issue. Lack of secular tolerance and has also given birth to Hindu extremist vigilante cow protection groups.

Conflicts over cow slaughter often have sparked religious riots that have led to loss of human life and in an 1893 riot alone, more than 100 people were killed for the cause. Bose in Social and Rural Economy of Northern India says any taboo or the cow worship itself is a relatively recent development in India. The sacred white Cow is considered as the abode of crores of 33 type Hindu Deities.

Products of Cow's milk like curd, butter, cheese, milk sweets are sold commercially and used in religious rituals.For religious reasons the ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals but they don't have a wrongful eating doctrine. In the tradition a white buffalo calf is considered sacred, they call it Pte Ska Win.In, the killing of cattle and consumption of beef was prohibited, as they were valued for their role in. This custom is still followed by a small number of Chinese families.During the season of, and give up all meat and poultry (as well as dairy products and eggs) as a religious act. Observant and may not eat any meat or poultry which has not been.Legal prohibition India. Main article:India is one of the biggest exporters of.

Though some impose various types of prohibition on beef prompted by religious aspects that are fueled by and religion based politics. Hindu religious scripts do not condemn consumption of beef and experts concur. However certain Hindu castes and sects continue to avoid beef from their. Article 48 of the mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Provides states must raise the level of nutrition and the standard of living and to improve public health as among its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving as draught animals. The overall mismanagement of India's common cattle is dubbed in academic fields as 'India's bovine burden.'

In 2017 as a part of, a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, however, did permit the humane slaughter of animals for use as food.Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export. In 2017, India sought a total 'beef ban' and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the world market.

Cuba In 2003, banned cow slaughter due to severe shortage of milk and milk products. Nutrition and health Ground Beef 15% fat, broiled Nutritional value per 100 g (3.5 oz)1,047 kJ (250 kcal).

See also: and CancerExcessive consumption of red is known to increase the risk of and some other cancers. Cardiovascular disease and coronary heart diseaseThe recommends consumers eat red meat sparingly as it has high levels of. Another study, however, from The appearing in found 'Consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus.' This finding tended to confirm an earlier meta-analysis of the nutritional effects of saturated fat in which found 'Prospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of coronary heart disease or cardiovascular disease. More data are needed to elucidate whether cardiovascular disease risks are likely to be influenced by the specific nutrients used to replace saturated fat.' DioxinsSome cattle raised in the feed on pastures fertilized with. Elevated may be present in meat from these cattle.

Recalls Ground beef has been subject to recalls in the, due to ( E. Coli) contamination:. January 2011, One Great Burger expands recall. February 2011, American Food Service, a Pico Rivera, Calif. Establishment, is recalling approximately 3,170 pounds (1,440 kg) of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with E.

Coli O157:H7. March 2011, 14,000 pounds (6,400 kg) beef recalled by Creekstone Farms Premium Beef due to E. Coli concerns. April 2011, National Beef Packaging recalled more than 60,000 pounds (27,000 kg) of ground beef due to E. Coli contamination.

May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 900 pounds (410 kg) of ground beef products that may be contaminated with E. Coli O157:H7.

September 2011, Tyson Fresh Meats recalled 131,100 pounds (59,500 kg) of ground beef due to E. Coli contamination. December 2011, Tyson Fresh Meats recalled 40,000 pounds (18,000 kg) of ground beef due to E. Coli contamination. January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier. September 2012, XL Foods recalled more than 1800 products believed to be contaminated with E.

Coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.Mad cow disease. Main article:In 1984, the use of in cattle feed resulted in the world's first outbreak of (BSE or, colloquially, mad cow disease) in the.Since then, other countries have had outbreaks of BSE:. In May 2003, after a cow with BSE was discovered in, the American border was closed to live Canadian cattle, but was reopened in early 2005. In June 2005, Dr.

John Clifford, chief veterinary officer for the animal health inspection service, confirmed a fully domestic case of BSE in. Clifford would not identify the ranch, calling that 'privileged information.' The 12-year-old animal was alive at the time when raised concerns about cannibalistic feeding practices on her show which aired 16 April 1996.In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban. EU Regulation No 999/2001 had outlined a complete ban on feeding mammal-based products to cattle. A regulation that modified Annex IV of 999/2001, was published in 2013 that allowed for certain milk, fish, eggs, and plant-fed farm animal products to be used. Piatti-Farnell, Lorna (2013). Beef: A Global History.

London: Reaktion Books. – via EBL Reader. In prehistoric times, our ancestors were known to have hunted aurochs, a type of wild—and rather ferocious—cattle that were the ancestor to modern livestock.

Oh, Mirae; Kim, Eun-Kyung; Jeon, Byong-Tae; Tang, Yujiao (2016). 'Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut'.

Meat Science. 119: 16–21. Beef is one of the main animal food resources providing high-quality protein and essential nutrients, including essential amino acids, unsaturated fatty acids, minerals, and vitamins, for human consumption. Dejohn, Irving (29 March 2011), from the original on 5 September 2017, retrieved 27 April 2018. Schweihofer, Jeannine and Buskirk, Dan (10 April 2014). Michigan State University.

Raloff, Janet (31 May 2003). Science News. 25 March 2013.

Raghavan, TCA Sharad (10 August 2015). Retrieved 7 October 2016. Nemecek, T.; Poore, J. (1 June 2018).

'Reducing food's environmental impacts through producers and consumers'. 360 (6392): 987–992. Moskin, Julia; Plumer, Brad; Lieberman, Rebecca; Weingart, Eden; Popovich, Nadja (30 April 2019). The New York Times. Retrieved 10 May 2019. Harper, Douglas. The Free Online Dictionary, Thesaurus and Encyclopedia.

Retrieved 18 December 2011. The American Heritage Dictionary of the English Language, Fourth Edition, 2000: beef. ' Beef'. The American Heritage College Dictionary, 4th ed. Archived from on 13 February 2008. Retrieved 27 February 2008. From the original on 27 April 2007.

Retrieved 17 April 2007. Horowitz, Roger (2006).

Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore: The Johns Hopkins University Press.

Michael Clark; Tilman, David (November 2014). 'Global diets link environmental sustainability and human health'. 515 (7528): 518–522. Nemecek, T.; Poore, J.

(1 June 2018). 'Reducing food's environmental impacts through producers and consumers'. 360 (6392): 987–992. Nemecek, T.; Poore, J. (1 June 2018).

'Reducing food's environmental impacts through producers and consumers'. 360 (6392): 987–992. Retrieved 30 March 2015. Wang, George C. (9 April 2017). Retrieved 25 August 2019. Liotta, Edoardo (23 August 2019).

Retrieved 25 August 2019. Steinfeld, Henning; Gerber, Pierre; Wassenaar, T.

D.; Castel, Vincent (2006). Retrieved 19 August 2008. Margulis, Sergio (2004). World Bank Working Paper No.

Washington D.C.: The World Bank. (PDF) from the original on 10 September 2008. Retrieved 4 September 2008. ^ National Research Council. Nutrient Requirements of Beef Cattle. National Academy Press.

Adler, Jerry; Lawler, Andrew (June 2012). Retrieved 19 April 2015. Hamblin, James (2 August 2017). The Atlantic. Retrieved 26 September 2019. Hance, Jeremy (20 October 2015).

Retrieved 10 January 2017. Morell, Virginia (2015). 'Meat-eaters may speed worldwide species extinction, study warns'. Science. Machovina, B.; Feeley, K. J.; Ripple, W.

'Biodiversity conservation: The key is reducing meat consumption'. Science of the Total Environment. 536: 419–431.

^ Watts, Jonathan (6 May 2019). Retrieved 18 May 2019. McGrath, Matt (6 May 2019).

Retrieved 1 July 2019. Sutter, John D. (12 December 2016). Retrieved 10 January 2017. Angus producer group. Archived from on 15 February 2013.

Retrieved 2 March 2014. Kobe Beef Marketing & Distribution Promotion Association.

Archived from on 11 October 2014. European Commission — Agriculture and Rural Development. Archived from on 18 August 2007. Retrieved 10 August 2007. 27 September 2013. Retrieved 3 October 2013.

Archived from on 11 March 2007. Retrieved 3 September 2008. 26 December 2008 at the – An Bord Bia. Bankim Chandra Chatterji (1940). Bose. Owen Cole; V P Hermant Kanit (25 June 2010). Hodder & Stoughton.

Retrieved 2 March 2014. Retrieved 2 April 2017. Chatterjee, Suhas (1998). Publications Pvt. 11 October 2015. Kenneth F. Kiple (30 April 2007).

Cambridge University Press. Pp. 53+. Benn, Charles.

China's Golden Age: Everyday Life in the Tang Dynasty. Oxford University Press. Maimonodies, Yad Hachazaka; Kedusha; Hilchos Shechita 1:1. 28 May 2017. Safi, Michael (5 April 2017). The Guardian.

12 September 2016 – via www.bbc.com. Doshi, Vidhi (6 June 2017). The Washington Post. Indian Express. 8 June 2015. Www.thehindu.com.

John R. Robson (1980).

Food, Ecology, and Culture: Readings in the Anthropology of Dietary Practices. Taylor & Francis. P. 126. Kazmin, Amy (21 November 2017). Financial Times. Retrieved 5 August 2018.

Prashad, Vijay. The Washington Post. Retrieved 4 March 2017.

7 October 2015. 27 March 2017. 2 October 2015. Long, Warwick (30 May 2017). Articles.economictimes.indiatimes.com (13 September 2003).

Retrieved on 19 December 2016. 18 October 2004. Retrieved 18 December 2011.

Retrieved 3 October 2013. 17 December 2013.

Retrieved 12 September 2016. American Institute for Cancer Research (2007). Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. P. 116. Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J (2014). Int J Clin Exp Med (Meta-analysis).

7 (6): 1542–53. 14 September 2011. Archived from on 28 August 2008. Retrieved 18 December 2011. Micha, R.; Wallace, S.

K.; Mozaffarian, D. 121 (21): 2271–83. Siri-Tarino, P.

W.; Sun, Q.; Hu, F. B.; Krauss, R.

American Journal of Clinical Nutrition. 91 (3): 535–546. (PDF). Archived from (PDF) on 12 January 2012.

Cochran, Catherine (14 January 2011). Archived from on 31 May 2013. McIntire, Richard J. (5 February 2011). Archived from on 31 May 2013.

10 March 2011. Warner, Jennifer (15 August 2011). WebMD. Lindenberger, Joan (31 May 2011). Archived from on 31 May 2013.

28 September 2011. The Wall Street Journal. 16 December 2011. 7 January 2012.

Archived from on 14 January 2012. Retrieved 30 January 2018. Agency, Canadian Food Inspection (31 October 2011). Retrieved 30 January 2018. NewScientist.com news service. 13 December 2004. Retrieved 10 August 2007.

Fletcher, Anthony (4 May 2005). Retrieved 18 December 2011.

Mcneil, Donald G. (30 June 2005). The New York Times. 15 April 1996. Retrieved 18 December 2011. Archived from on 5 March 2016.

Retrieved 27 September 2015. Retrieved 28 September 2015. EU Commission.

16 January 2013. Retrieved 28 September 2015. Daily Livestock Report – Vol. 126/ 30 June 2010External links.