Your extension connection to nutrition and fitness

Serves: 4 Serving size: 1 cup

Ingredients½ pound lean ground beef or turkey 1 green pepper chopped (about ½ cup) 1 small onion chopped (about ½ cup) 2 cups water ½ cup tomato sauce 1 28-ounce can diced tomatoes 1 ½ cups uncooked macaroni 1-2 teaspoons chili powder

Directions1. Brown the ground meat in a large skillet. Rinse with warm water and drain to remove excess fat. 2. Add the chopped green peppers and onions. Cook over medium heat until tender. 3. Add the water, tomato sauce, diced tomatoes, macaroni, and chili powder. 4. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir often to keep the macaroni from sticking. 5. Serve while hot. 6. Refrigerate leftovers.

Nutrient information per serving 310 calories, 7 g total fat, 2.5 g saturated fat, 35 mg cholesterol, 620 mg sodium, 42 g total carbohydrate, 4 g fiber, 8 g sugar, 19 g protein

SOURCE: SpendSmartEatSmart

Healthy People. Environments. Economies.

What’s your Beef? Recently, social media outlets (e.g., Facebook) and news media have discussed “Lean Finely Textured Beef” (LFTB), which has unfortunately been labeled “pink slime.” Many Americans are left wondering if LFTB is safe. The answer is yes, LFTB is safe.

What is Lean Finely Textured Beef (LFTB)?LFTB is a beef product that results from using food processing equipment to separate the small, irregular-shaped pieces of lean meat from fat trimmings left over after larger roasts, steaks, and other cuts are removed from a beef carcass.

Are these products regulated and inspected?Yes. LFTB is beef, and all beef products are strictly regulated and inspected by the U.S. Department of Agriculture (USDA). LFTB products have a 20-year excellent food safety record.

How are these lean beef trimmings processed?The trimmings are first heated to about 100°F to soften and separate the fat from the meat. The lean meat is then treated with a puff of food-grade ammonium hydroxide gas to kill bacteria. The result is a very low fat (95+% lean) beef product that is added to foods such as ground beef, sausage, and lunch meats.

Is it true that these trimmings previously were used only for pet food and oil and were unfit for human consumption, as one media outlet claimed?Trimmings were used for pet food and oil. Advancements in food processing tech-nology 20 years ago, however, facilitated the recovery of a high quality protein that had previously been used in pet food. Recovery of this protein makes more efficient use of our limited food supply and contributes to a more sustainable food system.

Why is ammonia used to produce lean finely textured beef?Food grade ammonium hydroxide (basically ammonia + water) differs from house-hold ammonia used in cleaning products. Ammonium hydroxide, FDA approved since 1974, is used in many food products such as puddings, gelatins, cheese, breakfast cereals, egg products, and baked goods, and can occur naturally in food. Because they are ground up, ground or blended beef products carry a higher risk for foodborne pathogens to be introduced throughout the product, making them less likely to be killed during cooking compared with those on the surface of whole-muscle cuts. A puff of the ammonium hydroxide gas is used in the processing of LFTB to raise the pH and help control harmful bacteria that may be present. These bacteria could make someone ill if the product were not cooked thoroughly. When any form of lean finely textured beef (LFTB) is blended into ground beef, will it be labeled?Because it is 100% beef, LFTB is not singled out as a separate ingredient on ground beef packages. Beef is beef.

(Continued on back)

…and justice for allThe U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is de-rived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at 202-720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue SW, Washington, DC 20250-9410, or call 800-795-3272 (voice) or 202-720-6382 (TDD). USDA is an equal opportunity provider and employer.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Cathann A. Kress, director, Cooperative Extension Service, Iowa State University of Science and Technology, Ames, Iowa.

PM 2099U June 2012

www.extension.iastate.edu

(Beef continued)

What do the experts say about its safety?Experts such as Dr. Gary Acuff at Texas A&M University and Dr. John Floros at Pennsylvania State University have examined these products and say that all forms of lean finely textured beef are safe when produced in compliance with USDA regulations.

What do the food safety data show?USDA data show that the incidence of E. coli in fresh ground beef has been declining significantly over the past decade. The number of USDA ground beef samples testing positive for E. coli O157:H7 dropped 55 percent between 2000 and 2010. Lean finely textured beef products have been a part of that success story.

For more information please visit:http://www.sdda.sd.gov/LFTB%20Fact%20Sheet.pdfhttp://www.foodsafetynews.com/2012/03/beef-products-inc-gets-support-from-food-safety-leaders/http://www.meatami.com/ht/a/GetDocumentAction/i/76184http://www.explorebeef.org/CMDocs/ExploreBeef/LFTB%20Fact%20Sheet.pdf

Is it Done Yet? Research suggests the color of meat and its juices are not accurate indicators of doneness. Ground beef may turn brown before it has reached the temperature at which bacteria are destroyed. Preparing hamburger patties and relying on visual signs such as color to determine doneness increases the risk and likelihood of food poisoning. A hamburger cooked to 160°F (165°F for ground poultry) measured with a food thermometer throughout the patty, is safe — regardless of color.

Source: http://www.fsis.usda.gov/fact_sheets/doneness_versus_safety/index.asp#4

Have a “Ball” with exercise If you are looking for a good workout for the abdominal and back muscles in your mid-section, try an exercise ball. Exercise balls are large, vinyl balls with varying degrees of inflation.

Exercise balls work these core muscles in the body by introducing instability while doing an exercise, forcing a person to maintain balance and proper posture. Exercises done on the exercise ball can include spine rotation exercises, mobility and stretching techniques, and pelvic isolation exercises.

Be aware when using an exercise ball:1. First time users should get expert help to learn how to properly use the ball.2. Individuals with issues related to a sudden, unexplained loss of balance should avoid using an exercise ball.3. Use the ball on a soft surface to prevent injuries from falling.4. Select a ball that is appropriate for your size. It should allow the hips and knees to relax at a 90-degree angle while sitting on the ball with the back in a neutral position. 5. Progress gradually.

Adapted from Having A Ball with Exercise, WebMD fitness newsletter.http://www.webmd.com/fitness-exercise/news/20030424/having-ball-exercise?page=3&print=true