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Marketing claims: Natural and organic

Marketing claims: Natural and organic . ANSC 3404 Meat Science. Natural Definition .

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Marketing claims: Natural and organic

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  1. Marketing claims:Natural and organic ANSC 3404 Meat Science

  2. Natural Definition • A product containing no artificial ingredient or added color and is only minimally processed (a process which does not fundamentally alter the raw product) may be labeled natural. The label must explain the use of the term natural (such as - no added colorings or artificial ingredients; minimally processed.)

  3. Examples • Natural • All fresh meat not containing preservatives, artificial ingredients, etc. • All fresh meat not more than minimally processed • NOT Natural • Frozen ground beef • Smoked meat • Ready to eat products

  4. “Natural” products • Ground beef • Laura’s Lean • Whole muscle cuts • Beef Ribeye • Pork Chops • Chicken Breasts • Processed Meats • Hot dogs • Hams

  5. Issues with Processed Meats • Curing: the addition of nitrate/nitrite with salt and other ingredients • Basic curing ingredients: • Water • Salt • Sugar • Nitrite – stabilizes color, contributes to flavor, inhibits microbial growth, and retard rancidity. ALTERNATIVE: Vegetable based ingredients (i.e. celery juice)

  6. Organic Livestock and Meat Production

  7. Organic Definition • Agricultural products that have been grown and processed according to the USDA’s national standards and certified by the proper organizations

  8. Organic Principles • Utilize resources available • Maintain proper stocking rates • Recycle materials • Minimize use of non-renewable resources • Minimize pollution • Avoiding use of chemicals • Proper disposal of effluent

  9. Three types of Organic products • 100% Organic • Contain only organically produced ingredients and processing aids • Excluding water and salt • Organic • Contain 95% organically produced ingredients • Excluding water and salt • Other nonagricultural ingredients must be approved • Made with Organic ingredients • ~ 70% organic by weight

  10. Requirements for Organic • Livestock Origin • Feed Requirements • Livestock Care • Milk Production • Meat Production

  11. Livestock Origin • Must be under constant organic production • Starting the last 1/3 of gestation (pregnancy) or hatching • Breeding stock • May be from non-organic sources • Must be raised organic last 1/3 of gestation • Maintain sufficient records to prove organic standing

  12. Feed Requirements • Provide with a Total Mix Ration (TMR) • Provide pasture and forage • All ingredients must be organically produced and handled • Synthetic substances may be used if previously approved

  13. Feed Requirements (NA) • Hormones / Growth promotants • Additives above requirements • Plastic pellets • Urea / Manure • Animal by-products • Use of additives in violation of FDA

  14. Livestock Selection / Care • Livestock Selection • Suitable for site-specific conditions • Resistant to prevalent diseases • Livestock Care • Provide a TMR to meet nutrition requirements • Provide conditions that allow • Exercise, stress reduction, freedom to move

  15. Livestock Care (NA) • Administer drugs in absence of illness • Administer hormones / growth promotants • Administer synthetic parasiticides • On a routine basis or to meat animals • Withhold treatment from ill animals to preserve the organic status

  16. Living Conditions • Pasture (ruminants) • Access to sunlight, fresh air, exercise, shelter • Bedding • If bedding is consumed by animal it must meet feed requirements • Temporary Confinement • Bad weather, production stage, risk to animal welfare, risk to environmental quality

  17. Milk Production • From animals under continuous organic management • 1 year prior to milk production • Milk production animal • Crops and forage from organic system • 3rd year of organic management • Consumed during 12 month period prior to sale of product

  18. Meat Production • Deemed Organic based on live side • Approved by USDA • Approved by NOP • If product is further processed, product must comply with regulations

  19. QUESTIONS?

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