1. Science Of Meat What Is Meat? muscle fibers, or cells Meat is mostly the muscle tissue of an animal. http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

2. American Meat Institute The American Meat Institute (AMI), founded in 1906, is the nation's oldest and largest meat and poultry trade association. AMI's members produce http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

3. National Cattlemen's Beef Association - Beef.org The Beef Information on cooking, nutrition and the beef industry in general http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

4. MeatPoultry.com MeatPoultry.com is a processing community developed by the publishers of Meat And Poultry Magazine. http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

5. AMSA - The American Meat Science Association Describes services for members, conferences, publications, courses and student competitions, and meat judging contest schedule and results. http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

6. Ground Beef - Food Facts Trivia red color in meat is oxymyoglobin, a substance found in all warmblooded animals. Fresh cut meat is purplish in color. The interior of the meat http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

7. The New Food Guide Pyramid orange grains green - vegetables red - fruits blue - milk and dairy products purple - meat, beans, fish, and nuts yellow - oils http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

8. MyPyramid.gov - United States Department Of Agriculture - Home One size doesn't fit all. MyPyramid Plan can help you choose the foods and amounts that are right for you. http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

9. Food Nutrition Information Center Dietary supplements, guidelines, food guide pyramid, child care nutrition, food safety and topics from AZ. http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

10. Meat Loaf Official Fanclub One moment You are being redirected to the new Official Meat Loaf Fanclub site. http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

11. Deans Foods Distributes fresh eggs and egg products for wholesale, food service and manufacturing sectors; processes and supplies poultry meat to UK and international market; sells layer feed diets. Has recipes and basic egg cooking techniques. http://www.deansfoods.co.uk/

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12. University Housing meat, Poultry, Fish, Dry Beans, eggs, and Nuts 23 Servings. These foods are anexcellent Making Healthy Choices At University Housing food service http://www.housing.wisc.edu/reshallshandbook/viewsection.php?id=foodservice

13. Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group, NF94-188 Cholesterol is only present in animal foods. Egg yolk and organ meats are especially USDA, Human Nutrition Information service. The food Guide Pyramid. http://ianrpubs.unl.edu/foods/nf188.htm

Nebraska Cooperative Extension NF94-188 by Harriet Kohn, Extension Nutrition Specialist Previous Category Catalog Order Info The United States Department of Agriculture's Food Guide Pyramid is a food guide for individuals over the age of two. This general nutrition guide encourages Americans to eat a variety of foods from each of the five basic food groups. Foods in each group provide important nutrients, and individuals need to eat foods from each group daily in order to get the necessary amounts of these nutrients. This fact sheet provides a closer look at the Meat, Poultry, Fish, Dry Beans, Eggs and Nut group. The Pyramid recommends two to three servings each day from this group for a total of 5 to 7 ounces. Foods in this group provide protein, niacin, vitamins B6 and B12, iron, phosphorous and zinc. Meat, poultry, fish and egg yolk also provide fat and cholesterol. All of the foods provide calories. The nutrient content varies among the individual foods in this group. It is important to eat a variety of them to get a balanced assortment of nutrients. Alternate to Meats Eggs Dry Beans, peas, nuts and seeds

14. RESTAURANTS REQUIRED TO PROVIDE CUSTOMERS WITH FOOD SAFETY WARNING rare meat and soft cooked eggs; and foods made with raw or undercooked eggs, If a food service establishment offers raw or undercooked food on its http://www.idph.state.il.us/public/press96/foo.htm

July 1, 1996 RESTAURANTS REQUIRED TO PROVIDE CUSTOMERS WITH FOOD SAFETY WARNING SPRINGFIELD, IL Beginning today, new Illinois food safety regulations require restaurants and other retail stores that offer animal food raw or undercooked, either on the menu or at a customer's request, to post a warning about the risk of eating food prepared in that manner. "This new regulation, along with stricter guidelines for the proper handling and storage of food, has been put in place to provide consumers with additional information and better protection from the threat of foodborne disease," said Dr. John R. Lumpkin, state public health director. "Compliance with new food safety rules will save many people from needless illness and even death." Dr. Lumpkin said more than a million Illinoisans a year become ill from consuming food that contains parasites and bacteria that can cause illnesses including salmonellosis, hemorrhagic colitis, listeriosis and cyclospora infection. Although the illnesses suffered by most are not serious, they can be life-threatening to people with weakened or not fully developed immune systems, including those who suffer from chronic illness, such as cancer, diabetes, liver disease or HIV/AIDS.

15. Food Safety Fact Sheet - Critical Temperatures For Food Service Critical Temperatures for food service These foods, which favor bacterialgrowth, include meat, poultry, eggs, seafood, dairy products, cut melon, http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm

Critical Temperatures for Food Service Receiving Refrigerated potentially hazardous foods Frozen foods Check temperatures of food upon receipt and reject any potentially hazardous foods that fall outside of accepted ranges. Put perishable foods away promptly. Storage Refrigeration (air) temperature Refrigeration (food) temperature Seafood Fresh produce Deep chill Freezer (food) temperature Dry storage Use open shelving and do not cover food with foil. Checks foods in multiple locations throughout a cold storage area; temperature may not be uniform. Thawing In the refrigerator Under running water Do not thaw at room temperature. If a microwave is used to thaw food, the food must be cooked immediately after thawing. Cooking Beef roast or or Beef, steaks, pork, ham, fish, seafood (filets, chops or intact pieces), bacon 15 seconds Ground beef or pork, chopped/flaked meat 15 seconds Poultry, stuffed foods 15 seconds Eggs Cooked to hold 15 seconds Cooked to order 15 seconds Foods cooked in microwave of 2 minutes Fruits, vegetables

16. McCormick Food Service - Health Dictionary food service, Make The Distinction Found in meat, eggs, dairy products, beans,whole grains, and vegetables. “Reduced/Less” http://www.mccormick.com/foodservice/content.cfm?id=10890

17. Chapter 10 Food Safety Uncooked and undercooked meat, poultry and eggs and egg products are Keep coldfood in the refrigerator, in coolers, or on the service line on ice. http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter10.htm

Dietary Guidelines for Americans 2005 Chapter 10 Food Safety Overview Avoiding foods that are contaminated with harmful bacteria, viruses, parasites, toxins, and chemical and physical contaminants are vital for healthful eating. The signs and symptoms of foodborne illness range from gastrointestinal symptoms, such as upset stomach, diarrhea, fever, vomiting, abdominal cramps, and dehydration, to more severe systemic illness, such as paralysis and meningitis. It is estimated that every year about 76 million people in the United States become ill from pathogens in food; of these, about 5,000 die. Consumers can take simple measures to reduce their risk of foodborne illness, especially in the home. KEY RECOMMENDATIONS To avoid microbial foodborne illness: Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. Cook foods to a safe temperature to kill microorganisms.

18. FDA Backgrounder: Food Safety: A Team Approach food sold in interstate commerce, including shell eggs, but not meat and food Safety and Inspection service. Oversees. Domestic and imported meat http://www.cfsan.fda.gov/~lrd/foodteam.html

U. S. Department of Health and Human Services U. S. Food and Drug Administration FDA Backgrounder September 24, 1998 (This document also available in other languages Food Safety: A Team Approach Food and Drug Administration Centers for Disease Control and Prevention Food Safety and Inspection Service Cooperative State Research, Education, and Extension Service ... State and Local Governments September 24, 1998 The United States maintains one of the world's safest food supplies, thanks in large part to an interlocking monitoring system that watches over food production and distribution at every level-locally, statewide and nationally. Continual monitoring is provided by food inspectors, microbiologists, epidemiologists, and other food scientists working for city and county health departments, state public health agencies, and various federal departments and agencies. Their precise duties are dictated by local, state and national laws, guidelines and other directives. Some monitor only one kind of food, such as milk or seafood. Others work strictly within a specified geographic area. Others are responsible for only one type of food establishment, such as restaurants or meat-packing plants. Together they make up the U.S. food safety team. The Clinton administration's Food Safety Initiative, begun in 1997, strengthens the efforts of all the members of the nation's food safety team in the fight against food-borne illness, which afflicts between 6.5 million and 33 million Americans every year. One of the initiative's major programs got under way in May 1998 when the Department of Health and Human Services (which includes FDA), the U.S. Department of Agriculture, and the Environmental Protection Agency signed a memorandum of understanding to create a Food Outbreak Response Coordinating Group, or FORC-G. The new group will:

19. Food Service Regulations In Casper, Wyoming Wyoming food service Regulations The Wyoming food service Regulations and salads or sandwiches containing meat, poultry, eggs, or fish is prohibited. http://www.casperwyoming.info/food_regulations.html

Click here for our current special! l Corporate Retreats Family Reunions l Sporting Facilities Off Site Food Rules and Regulations Wyoming Food Service Regulations The Wyoming Food Service Regulations Brochure can be obtained from Consumer Health Services, Division of Wyoming Department of Agriculture, 2219 Carey Avenue, Cheyenne WY 82002 (307) 777-6594, or Fax (307) 777-6593 MOBILE FOOD SERVICE Temporary Food Service Establishments Ice Ice that is consumed or that contacts food shall be made under conditions meeting the requirements of this rule. The ice shall be obtained only in chipped, crushed, or cubed form and in single-use safe plastic or wet-strength paper bags filled and sealed at the point of manufacture. The ice shall be held in these bags until it is dispensed in a way that protects it from contamination. Equipment Equipment shall be located and installed in a way that prevents food contamination and that also facilitates cleaning the establishment. Food-contact surfaces of equipment shall be protected from contamination by consumers and other contaminating agents. Effective shields for such equipment shall be provided as necessary to prevent contamination. Single service articles shall be provided for use by the consumer if no cleaning and sanitizing of tableware is available.

20. Food Safety (John De Armond) We treat all raw meat juice and eggs as hazardous materials gloves for FDA96, the latest comprehensive food service food safety document from the feds http://yarchive.net/food/food_safety.html

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