Issue link: https://www.epageflip.net/i/58765
Saturday, March 17, 2012 – Daily News 5A Agriculture & farm The California Cattle- Women Spring Beef Pro- motion and Education meeting in Sacramento was informative Tehama Co. Cattle- Women Danielle Zane, Joan Hemsted and Jean Barton. Weekly Moisture Loss Reports The Northern Region of the California Department of Water Resources and the University of California Coopera- tive Extension in Red Bluff have teamed up to provide "Weekly Soil Moisture Loss Reports" to agricultural water users. This is the first Weekly Soil Moisture Loss Report for the 20l2 irrigation season. It includes water use informa- tion for a variety of crops. Background information about the reports and ways to use them in on-farm water manage- ment are outlined in this article. Information in each Weekly Soil Moisture Loss Report Estimates labeled "West of the Sacramento River" are based on weather measurements taken near Gerber. Esti- mates labeled "East of the Sacramento River" are based on measurements taken near Durham. They are for healthy crops, where soil moisture is not limiting crop growth. Esti- mates are for bearing orchards (typically fifth leaf or older). Estimates suggest a maximum amount of irrigation water needed. Rainfall received during the growing season and stored soil moisture from the dormant season also con- tributes to meeting these estimates and will reduce the irri- gation water needed. Irrigation decisions based on this information should be confirmed with field monitoring. Irrigation systems that apply water with a high uniformity require less water to supply the crop needs. This season, we have added the NOAA forecasted week of water use as additional information. Referring to the first table, select the crop in question and compare the "Accumulated Seasonal Water Use" since leaf- out* to the "Accumulated Rainfall" since March1, 2012. As the seasonal water use exceeds accumulated rainfall, compare this difference to the water holding capacity of the soil in the crop root zone. Questions or assistance? Contact Kevin Greer, Tehama County Resource Conservation District Mobile Irrigation Lab, 527-3013, ext. 102 or kevin@tehamacountyrcd.org. Jim Maxey, a member of California Beef Coun- cil and Cattlemen's Beef Board addressed cattle- women concerns about the latest. "The use of the term 'pink slime' that is being applied by the media and full-time agita- tors to describe Lean Finely-Textured Beef (LFTB). Recent reports and accusations hint that this product is little more than pet food diverted to the human food chain. There is no truth to any of this. "LFTBs are lean meat, separated from fat by a process not unlike that used to separate milk from heavier cream. The result of all this is a ham- burger-like product, except that it is ground into smaller particles and then added to other ground beef. "Another part of this hit job refers to the use of ammonia hydroxide, ammonia and water, which is a naturally occurring compound. Using a chemical name makes it sound scary, but this product is a microbial inhibitor, actu- ally making the meat safer. It's been used in all sorts of food products, including dairy, fruits and veg- etables, baked goods, break- fast cereals, eggs, fish, bev- erages like sports drinks and beer and meats. Some organic beef processing allows for the Courtesy photo Sherry Maltby and Lady Bug Doherty, Glenn-Colusa Co. Cattle- Women, with their boxes of beef promotion materials and recipes from California Beef Council at the California CattleWomen Spring meeting in Sacramento. pare the nutrition analysis of this lean beef with 90 percent lean/10 percent fat ground beef, they are virtually identical. That's because boneless lean beef trim is beef — peri- od. Jean use of ammonia com- pounds and some do. That doesn't make it any less safe, either. Victory Garden Class #3 • Watering • Fertilzing • Composting Saturday, March 17th 10:00 am Red Bluff Garden Center 527-0886 766 Antelope Blvd. (Next to the Fairground) "The company that produces a lot of the per- fectly safe LFTBs is Beef Products Inc. (BPI). Three of the myths fol- low: • Myth: Boneless lean beef trimmings or lean finely textured beef, which have recently been called "pink slime," are just "fillers" and not beef at all. Fact: As their real names suggest, boneless lean beef trimmings are 100 percent USDA inspected beef. There's always some meat that is trimmed with the fat. It is this meat that becomes boneless lean beef trim- mings. When you com- Barton • Myth: Ground beef produced with boneless lean beef trimmings is less nutritious than other ground beef. Fact: A side- by-side compar- ison of nutrition labels for 90 per- cent lean/10 per- cent fat ground beef demon- strates this lean beef has sub- stantially identi- cal nutritional value as 90 per- cent lean ground beef. Lean ground beef is low in fat and is a good or excellent source of 10 essential nutrients, includ- ing protein, iron, zinc and B vitamins. • Myth: Boneless lean beef trimmings are pro- duced from inedible meat. Fact: Boneless lean beef trimmings are 100 percent edible meat. These trim- mings are simply the lean beef removed from the meat and fat that is trimmed away when beef is cut into steaks and roasts. "The gist of many news reports, particularly the one on ABC News, seems to suggest that inedible meat has been transformed into some- thing edible in the labora- tory. There is not any way to make the inedible edi- ble. Lean Finely-Textured Beef is beef. And that‚s the truth." From TXAGTalks. Texas Farm Bureau post- ed by Gene Hall on March 12. *** We met the new staff members for California Beef Council and they dispelled the myths about beef and heart disease. We can't change our age- gender-genetics, but we can change our risk fac- $ 15 Off regular price With this ad! • Same Day Service • Free E-File • Check Our Price • Over 45 Years Experience P. Ralph Campbell, EA Enrolled Agent Daniele Jackson 530-529-9540 855 Walnut St. #2, Red Bluff tors. There are seven: be active, control your cho- lesterol, eat you are better with balanced diet, man- age your blood pressure, lose weight, reduce your blood sugar count and stop smoking. There are 4 types of diets. Healthy American Diet (HAD). Control diet, included more refined grains, full-fat dairy prod- ucts, oil and butter to reflect current American dietary habits. Dietary Approaches to Stop Hypertension (DASH). For 30 years this has been considered the "gold standard" heart- healthy diet. This eating plan was rich in vegeta- bles, fruits and low-fat dairy and limited red meat and sweets. Beef in an Optimal Lean Diet (BOLD). Simi- lar to the DASH diet, but used lean beef (4 oz/day) as the primary protein source, whereas the DASH diet used primarily white meat and plant protein sources. This is a recent Penn State Clinical Study. Beef in an Optimal Lean Diet Plus (BOLD- PLUS). Similar to the BOLD diet, but with higher protein and lean beef intake (5.4oz/day). They all lowered total cholesterol about the same, more than half of beefs fatty acids are monounsaturated (good) fat — the same heart healthy fat in olive oil. One third of beef saturated fatty acid is stearic acid, a neutral saturated fat. A three ounce serving of lean beef is 154 calo- ries and ten essential nutrients. Beef has become leaner over time with 34 percent less total fat, and 65 percent of all beef in fresh meat cases is lean. Industry News - AM AMI refutes new study associating red meat to increased health risk By Rita Jane Gabbett on 3/13/2012 "A new study by researchers at Harvard School of Public Health The North State's premier supplier of stoves STOVE JUNCTION The Over 25 years of experience Accessories with purchase of any stove 20% OFF Stove Good through March 31, 2012 Tues-Sat 9am-5pm • Closed Sun & Mon 22825 Antelope Blvd., Red Bluff 530-528-2221 • Fax 530-528-2229 www.thestovejunction.com COMPLETE AUTO REPAIR All makes and models. We perform dealer recommened 30K, 60K, 90K SERVICES AT LOWER PRICES Smog Check starting at $ (most cars and pick-ups) 2595 + cert. Pass or FREE retest 527-9841 • 195 S. Main St. published in the Archives of Internal Medicine con- cluded red meat con- sumption is associated with an increased risk of cardio vascular disease and cancer mortality and that substituting other healthy protein sources for red meat is associated with a lower mortality risk. "The American Meat Institute issued a state- ment saying the study 'tries to predict the future risk of death from cancer or cardiovascular disease by relying on notoriously unreliable self-reporting about what was eaten and obtuse methods to apply statistical analysis to the data.' "Red and processed meat continues to be a healthy part of a balanced diet and nutrition deci- sions should be based on the total body of evi- dence, not on single stud- ies that include weak and inconsistent evidence and stand in contrast to other research and to the Dietary Guidelines for Americans, 2010," said Betsy Booren, AMI Foun- dation Director of Scien- tific Affairs. "Booren concluded by saying, 'All of these stud- ies struggle to disentangle other lifestyle and dietary habits from meat and processed meat and admit that they can't do it well enough to use their con- clusions to accurately rec- ommend people change their dietary habits.' "What the total evi- dence has shown, and what common sense sug- gests, is that a balanced diet and a healthy body weight are the keys to good health. "The study's abstract states, 'Red meat con- sumption has been associ- ated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.'" Jean Barton can be reached at jbarton@theskybeam.com. for ranch Beef Promotion and Education