extend i ng the meat supply through proper home utilization

extend i ng the meat supply through proper home utilization

453
EXTEND I NG THE MEAT SUPPLY THROUGH PROPER HOME UT I 1 I ZATl ON
Education i s a slow process. Education through tho mrlativcly inf o m l methods of Agricultural Extonsion often soom8 t o bc an oxtromoly slow
p r ~ ~ o s s Yet
.
education i s the means by which t o sproad f u r t h o r tho curront
thoughts concorning propor u t i l i z a t i o n of mat in the homo,
Whore does t h i s home r o s p o n s i b i l i t y bogin? .&I
Francioni has d i s cussod improved c u t t i n g and processing mothods which d e f i n i t e l y are a rosponsib i l i Q of the rural family pt-oducing i t s awn m o a t supply. O f courso tho retail merchandiser p r f o r m that sorvice f o r the majority of c i t y families.
Thus i t sooms l o g i c a l f o r us t o discuss a t t h i s time thoso phases of u t i l i z a t i o n occurring 8Ub8oqUOnt t o tho a c t u a l c u t t i n g and prccoss€n@;.
J u s t as a professor m o d s t o plan a locturo, s o t h o homomabr mods
t o plan her meals. Moat not o n l y is the basis of any good mal but it ie gcod
f o r any m o d . Wise planning of tho kind of mat, tho typo of c u t t o us8 and
tho amount necessary t o s a t i s f y not only our gastronamical but our n u t r i t i o n a l
roquiromenta i s of utmost importance. If wo removo from tho homo f r o o z o r o r
buy from the narloot a q u a n t i w of m a t , especially the highly perishable v a r i ety mats, which is too great f o r the proposod immcdiato usago, spoilago and
p r h a p s t o t a l l o s s i s inovitablo, During periods of limited meat supply it
bocomes necossary f o r u s t o govorn our moat purchasos and consumption more on
tho basis of n u t r i t i o n a l requiroments than on the dosiro t o C O ~ B U ~ hugh
O
sorvings of stoaks and roasts. No doubt many of us a t this conferonco aro prono
t o oscapo t h e realm of t h i s more sensiblo a t t l h d o undor tho guiso of "oxpori-
mntal ",
Successful storago of mat aftor purchaso w i l l most l i k e l y result if
a few routine steps are t a b n . Romovo tho product from the wrappor, inspect
it for c o n d i t l m and place it i n the r e f r i g o r a t o r . Fresh maat should bo
placed i n the moat etorago c m p r t m n t , If no storage compztrtmont i s available, placo mat on a cloan plate, covor l i g h t l y with m o d papor and put in
c o l d o s t p r t of refrigorator. Naturally, ground moats and other mom perishablo itom should bo stored in the coldest tompraturo and usod within a day
or two. Cookod mats should be stored i n covered containers i n tho r e f r i g o r a t a r t o provont oxcossivo loss of moieture. It w i l l keep better if storad in
l a r g o pi oc e 8
It i s q y beliof t h a t those of ua engaged i n moats work are m o m
conscious of t h i s t h i r d phase which I would lib t o montion. Tho referorno i s
t o t h t of propcr cookir?. How could anyono bo oxposcd t o tho e f f o r t 8 of tho
National Livo Stock and b a t B o a r d for o w n a period of days without beccrning
conscious of tho modern msthods of moat cookory. Probably more thought mods
t o bo expndod i n tho diroction of' omploying the p r o p r m t h o d for any 6 P C i f ic c u t of mat, Howovor, those of u s hero undoratand tho basic p r i n c i p l e s r o l a t i v o t o meat cookory, What wo do need t o r o a l i z o is t h a t a l l o u r c o l l o g o
preaching and a l l our f a r f l u n g extension ovangelism has made only a big
s c r a t c h on the genoral public, The s c r a t c h neods t o be out dcopor. YOS,
thoro s t i l l are folke who believe that dark rod loan and hard born a r e c r i t o r i s ,
f o r solecting p o d u c t and that vigorous boiling w i l l malm any meat tendor--tendorms8 boing t h o i r standard of accoptabilitq. We must bo awaro continuous4 of tho a f f e c t cooking has on the W l a t a b i l i Q and n u t r i t i v o valuo of moat.
46.
The s i g n i f i c a n t l y higher retention &'this B vitamins thiandn and r4btcin i n
pork roasted a t low temperature in contrast w i t h high temperature r a s t i n g
is euch a n example. Rate of freezing, length and k m p r a t u r e of storage,
r a t e of defrosting and cookery are all w e l l trodden f i e l d s but many f u r r a r e
remain t o be turned. For the obvious rea6ona of available supply and purchasing pawer a l l grades of mat Bhould and m e t be u t i l i z e d . Think har m c h
i n t h e way af nutrition and s a t i s f a c t i o n might be contributed t o the consumer t;hrcn@ the simple expedient of cooHng p r o p r l y that precious serving
of meat.
IVumsraus approaches are being =de i n the dieeeuPination of informt i o n designed t o prcanote proper u t i l i z a t i c n of mat in the home. A t Ohio
S t a t e a p p r o x i ~ ~ t e l9Sqd
y of' the hcune e c o n d c e ma,jore plus many students from
other colleges enroll in the basic nutsition course. I n t h a t course they
spend 20$ of their t i m e on mat alone. M e a t receives a big play in advanced
courses such ae meal planning. I n additim, four out of seven Horn Economi c s curricula list the Animal Huebandry meats couree as a requirelnent and
many other students e l e c t it. No doubt other agricultural colleges have a
s i m i l a r program and many "comnuniQ leaders and hcrmemakera t o be" are
reached thrcugh the class-room, Our respeotive meats l a b o r a t o r i e s can do
much t o encourage such a program by supplying "tailored t o order" cuta of
meat f o r u8e i n horns economics.
ExtensI.cn folks are throwing oat a continual b r r a g e i n many forms.
A few examples w i l l have t o suffice a t t h i s time and prhaps they w i l l be
euggestive.
On a recent Farm and Horns Week pr-m
a home economist present-
ed a group of meat dishes i n support of the recipe sheet e n t i t l e d "Seven Ways
t o Vary Ground E8ef". Furdue has publlehed a b u l l e t i n on Meat Cookery t h e
Modern Way. From Michigan COIIBEI a mimeograph on delection, handling and
cmklng of meat, Wisconsin h i t s the b u l l s eye w t t h an ExtSnaion Bulletin for
4-H " b a t s i n O u r Meals". Those youngeters w i l l l e a r n young. FranlcZin
County, Ohio, Extension Service devoted two of t h e i r weew half-hour t e l e vision shows t o meat and i t s use. A recent release from U, S. D. A. dared
defy the tim honored h a b i t t h a t a r o a s t must be large. They s ~ ~ g g e s t ethe
d
use of a mall beef' r o a s t for the enslf family of one, two, or three persons
and the cue that the r o a s t should be turned o f t e n and basted frequently f o r
optimum results.
Proper u t i l i z a t i o n of meat In the horns contributes pounds of our
valwne of oonrjumption, and eaeential n u t r i e n t s t o our n u t r i t i o n a l w e l l being.
To the unfortunate who have a l M t e d meat supply, uncurbed meat a p p s t i t e s
a r e stark rea1it;y. A s more folks Join that unforturate group because of
limited supplies a r i s i n g from any national emergency the significance of ex-
tending the mat supply through proper home utilization will o o m m d headline
attention,
CHAIRMAN SNYDER:
Thank you, Mr. C a h i l l .
Our next topic is, "Opsortunities i n b a t s Extension," which
Will be presented by our good friend, K. F. Warner of the United
Cemrtment of Agriculture.
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States