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Complete 8 pages APA formatted article: Food Additives in the Meat Industry. As the public became educated about the manufactured chemicals in food, clothing, and other facets of living, then there gr
Complete 8 pages APA formatted article: Food Additives in the Meat Industry. As the public became educated about the manufactured chemicals in food, clothing, and other facets of living, then there grew the effort not just to ban those harmful ingredients, but also to scrutinize any manmade products that altered the natural composition of things, especially food products.
This has lead to the food industry, and especially the meat industry, which is already coming under fire from vegetarians and naturalists, to consider alternatives to food additives whenever possible. It is not, however, always possible to eliminate entire food additives, because, first, they are necessary, and, secondly, they are not necessarily harmful to human consumption. Still, the controversy goes on.
Food additives, including those added to meat products, and are used for the purpose of preserving the food or meat product in order that it might retain its flavor while being transported to destinations, which are often long distances from the point of production (Goldstein Chandler, Myrna and Goldstein, Mark A., M.D., 2002, 1). In the United States, since 1958, the Food and Drug Administration (FDA) must approve all food additives (Goldstein and Goldstein, 2). There is a list of five reasons that the Center for Food and Safety and Applied Nutrition lists as justifying the of meat additives (Goldstein and Goldstein, 2).
1. “To maintain product consistency. Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers and thickeners give smooth uniform texture. Anti-caking agents help substances such as salt to flow freely.
2. To improve or maintain nutritional value. Vitamins and minerals are added to many common foods, such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Such fortification and enrichment have helped reduce malnutrition among the U.S. population. All products containing added nutrients must be appropriately labeled.
3. To maintain palatability and wholesomeness. Preservatives retard product .spoilage caused by mold, air, bacteria, fungi or yeast. .
