SPD and consumer protection groups put pressure on animal welfare labels

piglet

A state animal welfare label is said to contain more information than previously, according to consumer protection.


(Photo: dpa)

Berlin One year after the introduction of meat labeling in the large supermarket chains, the consumer advice centers are demanding speed with the planned state logo for better animal husbandry. After the first step of the trade, the second must now take place and the broader animal welfare label must be launched, said the head of the Federation of German Consumer Organizations (vzbv), Klaus Müller, the German Press Agency.

The state label should include further criteria for rearing, transport and slaughter that the system of trade does not know. However, the SPD insists on fundamental changes to the plans of Agriculture Minister Julia Klöckner (CDU).

The large supermarket chains introduced uniform labeling on packaging for beef, pork and poultry in April 2019. The logo with the inscription “keeping form” shows the conditions slaughter animals had in the barn. This happens in four stages, which start with the legal minimum standard.

For the state license plate, Klöckner plans three stages that only start above the legal standard. Farmers should be able to use the logo voluntarily, but must then adhere to criteria. The cabinet launched a bill in the fall.

SPD parliamentary group deputy Matthias Miersch told the dpa that, in view of criticism from both coalition groups, it was already clear that the draft in this version would not get a majority. “Without a livestock strategy and an obligation, there will be no label.” Voluntary agreements would not do justice to animal welfare.

The strategy must first determine which requirements animal welfare must meet. The labeling must then be based on this. “If the Federal Ministry of Agriculture does not finally deliver here, the introduction of the animal welfare label will become increasingly difficult during this legislative period,” said Miersch.

European law stands in the way of liability

Consumer advocate Müller said he actually sees a large political consensus that more animal welfare is desired. But there is “hesitation” and “blockade” in individual countries and unfortunately also in the Bundestag with the state logo. He thinks that requests that it can only be made with commitment is sympathetic. “But it is politically illusory.”

For reasons of European law, it was initially only possible voluntarily. “But that can trigger a dynamic.” With the German EU Council Presidency in the second half of the year, “there is a great opportunity to turn this voluntary German label into a binding European label”.

The Ministry of Agriculture also points out that mandatory national labeling is in fact not possible due to discrimination against EU foreigners. Klöckner is also working on an initiative in the EU. On request, the ministry said it was now advocating “prompt advice” on the bill in the Bundestag.

More: Instead of state minimum prices, Angela Merkel demands more fairness from retailers and recommends regional products – and calls on retailers and farmers for further discussions.

.

Is the red liquid from the flesh blood?

Especially when grilling, fresh meat is often put on the grill, which is only seasoned with a few spices. It is striking that a red juice often remains in the package. What’s this?

They unpack a piece of meat, leaving a red liquid. Sometimes it comes out of the meat when it is cooked. Is this blood?

What is the red liquid?

The juice that comes out of fresh meat is not blood. It is a liquid that contains the molecule myoglobin, explains the online magazine “twentytwowords.com”. From the outside, myoglobin is similar to the blood pigment hemoglobin, but it ensures that oxygen can be stored in the muscles. So the more active the animal was, the more oxygen its muscles needed. As a result, meat from animals with a lot of movement contains more myoglobin and is easily recognized by a striking red color.

When the meat is cooked, the liquid increases. The heat releases water from the meat, which combines with the oxygen-binding molecule and turns the broth red. This increases the “blood” effect.

Why is steak “bloody”?

Animals have to bleed completely after slaughter before their meat can be processed. A piece of meat that was not properly bled would spoil quickly and thus become inedible.

A “bloody” steak is actually a “watery” steak. It still contains enough liquid and is therefore soft and tender. However, the longer it is cooked, the more water evaporates. It becomes solid. Although the expression “watery” steak would be correct, this sounds however less appetizing.

.

Grilling and cooking – is the red liquid from the flesh blood?

Especially when grilling, fresh meat is often put on the grill, which is only seasoned with a few spices. It is striking that a red juice often remains in the package. What’s this?

They unpack a piece of meat, leaving a red liquid. Sometimes it comes out of the meat when it is cooked. Is this blood?

What is the red liquid?

The juice that comes out of fresh meat is not blood. It is a liquid that contains the molecule myoglobin, explains the online magazine “twentytwowords.com”. From the outside, myoglobin is similar to the blood pigment hemoglobin, but it ensures that oxygen can be stored in the muscles. So the more active the animal was, the more oxygen its muscles needed. As a result, meat from animals with a lot of movement contains more myoglobin and is easily recognized by a striking red color.

When the meat is cooked, the liquid increases. The heat releases water from the meat, which combines with the oxygen-binding molecule and turns the broth red. This increases the “blood” effect.

Why is steak “bloody”?

Animals have to bleed completely after slaughter before their meat can be processed. A piece of meat that was not properly bled would spoil quickly and thus become inedible.

A “bloody” steak is actually a “watery” steak. It still contains enough liquid and is therefore soft and tender. However, the longer it is cooked, the more water evaporates. It becomes solid. Although the expression “watery” steak would be correct, this sounds however less appetizing.

.

Mülheim: Men fight with wooden slats in front of a kebab shop

Mulheim

Mülheim: Men fight with wooden slats in front of a kebab shop


A dispute in front of the “Ruhrpott Döner” shop in Mülheim escalated on Saturday evening.

Photo: Justin Brosch

Mulheim. Mass beating in Mulheim on Saturday night!

At 8:26 p.m., the police turned into a kebab shop in Eppinghofer Straße in Mulheim called. Several people were involved in a fight there, as a police spokesman told DER WESTEN.

Mülheim: 20 people fight in front of a kebab shop

The incident happened in front of the “Ruhrpott Döner” shop in Mülheim. Initially, only a few individuals are said to have verbally hostile themselves. But the situation is said to have rocketed quickly – according to police information, around 20 people ended up fighting in front of the kebab shop.

A Facebook video shows how individual clubs hit each other with wooden slats. According to the police, three people suffered minor injuries. The exact reason for the dispute is not yet known. Allegedly, a disagreement over a kebab may have triggered the fight.



————-

More topics from Mulheim:


————–

The police operation is still ongoing. According to the police, there is currently no evidence of a clan connection, but the company does not want to rule out the possibility entirely. (at)

.

Meat substitute: how healthy are herbal alternatives? | NDR.de – Guide

As of: March 6th, 2020 1:34 pm

market

by Benjamin Cordes

Enlarge image


Meat substitutes are often hard to distinguish from real meat.

Vegetarian and vegan meat substitutes should look and taste like the original, for example salami, liver sausage, ham, meatballs and schnitzel. For many consumers, meat substitutes made from soy, tofu or seitan are considered healthy. But manufacturers often use a lot Sugar, fat and salt for a more intense taste.

Vegetable protein instead of meat

Many vegetarian substitutes are vegan and contain vegetable protein. As a rule, they are proteins from soy, peas or wheat. They are isolated, i.e. extracted from the natural raw material, concentrated and then rehydrated, i.e. shaped with water and oil. However, consumers with a birch pollen allergy can suffer from a cross allergy experience allergic reactions when consuming soy products,

A few products are not vegan, but vegetarian and are made from egg protein or milk.

Ingredients in meat substitutes are often unhealthy

In order to produce a meat-like consistency and a hearty taste from the vegetable proteins with water and oil, many manufacturers use flavors and additives.

  • There is often a lot in meat substitutes sugarwhich can lead to obesity and diabetes in large quantities.
  • Many products contain up to two grams salt per 100 grams and seasonings with flavor enhancers such as glutamate. The German Society for Nutrition (DGE) recommends a maximum of six grams of salt a day.
  • The share of fat meat substitutes are often 10 to 20 percent. The products are therefore not less fat than many conventional sausage and meat products.
  • Frequently Methyl cellulose used. The fiber is obtained from vegetable raw materials and used as a thickener. Methylcellulose is also contained in wallpaper paste, but is considered to be harmless.
  • Meat substitutes can Phosphates contain.

Meat substitutes are unnecessary for a balanced and varied vegetarian or vegan diet.

Further information

A nicely breaded schnitzel does not have to consist of meat. Combined with mushroom sauce and polenta, the vegetable escalope becomes a delicious meal for vegans.
more

Eating without meat and fish doesn’t have to be boring or bland. Great recipe ideas for a variety of delicious vegetarian dishes.
more

Processed cheese is popular, for example as a spread and on ready-made pizza. But phosphate salts in processed cheese can damage blood vessels, bones and muscles.
more

This topic in the program:

Market |
09.03.2020 | 8:15 p.m.

NDR logo

,

Vegan burgers: how healthy are meat substitutes really?

eThere are many reasons not to eat meat: the suffering of animals, the destruction of natural habitats, the share of climate change. But factual arguments fade against the appetite for steak and schnitzel. However, some meat eaters seem to have a guilty conscience and this opens up a new business model. More and more companies are now developing imitations of meat. In contrast to tofu sausages and green seed patties, the target group is not vegetarians, but meat lovers. But how healthy is plant meat for humans? And what technology is behind it?

,