tag:theconversation.com,2011:/us/topics/burgers-50732/articlesBurgers – The Conversation2019-10-02T04:15:15Ztag:theconversation.com,2011:article/1244292019-10-02T04:15:15Z2019-10-02T04:15:15ZWhat’s made of legumes but sizzles on the barbie like beef? Australia’s new high-tech meat alternative<figure><img src="https://images.theconversation.com/files/295148/original/file-20191002-101494-ac111w.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">A punter photographs a spread of v2food, which is working to provide a wholly Australian plant-based alternative to meat.</span> <span class="attribution"><span class="source">Tara Pereira</span></span></figcaption></figure><p>There is a revolution taking place in burger joints and supermarkets across Australia. Plant products that taste and behave like meat are increasingly making their way onto the plates of consumers as concern grows over the environmental impact of food production.</p>
<p>This week the <a href="https://v2food.com/nutrition">CSIRO launched its plant-based meat venture, v2food</a>. Over the next year we plan to develop a range of wholly Australian meat alternatives to be sold in supermarkets and restaurants across the country. The products include protein from legumes, fibre from plants, and oils from sunflower and coconut.</p>
<p>Hungry Jack’s will be the first major fast food chain to stock our product. Meat-free burger patties will soon be available in their stores. Our mince will also be available in grocery stores in the near future.</p>
<p>The venture is a partnership between CSIRO, Main Sequence Ventures (CSIRO’s investment fund) and food retailer Competitive Foods Australia.</p>
<p>The alternative protein market is already worth billions of dollars in the United States. A recent CSIRO analysis of <a href="https://theconversation.com/health-and-sustainability-market-could-be-worth-25-billion-to-australian-producers-by-2030-122856">emerging food trends</a> in Australia estimated the revenue from domestic consumption and exports of plant-based protein products could be A$6.6 billion in 2030.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/295149/original/file-20191002-101499-l7eqbh.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/295149/original/file-20191002-101499-l7eqbh.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=566&fit=crop&dpr=1 600w, https://images.theconversation.com/files/295149/original/file-20191002-101499-l7eqbh.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=566&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/295149/original/file-20191002-101499-l7eqbh.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=566&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/295149/original/file-20191002-101499-l7eqbh.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=711&fit=crop&dpr=1 754w, https://images.theconversation.com/files/295149/original/file-20191002-101499-l7eqbh.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=711&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/295149/original/file-20191002-101499-l7eqbh.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=711&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Hungry Jack’s will soon offer a plant-based burger patty alongside traditional meat options.</span>
<span class="attribution"><span class="source">Dave Hunt/AAP</span></span>
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<h2>There’s a science to getting a meaty taste from plants</h2>
<p>v2food’s plant-based meat alternatives are not solely designed for vegans. Meat-eaters are a key target, particularly those who are concerned about the impact of food production on the environment.</p>
<p>Building a burger out of plants that will appeal to a meat-eater is no simple task. The product not only has to have the texture of meat but also the flavour, including that chargrilled taste, and should perhaps even “bleed” like meat cooked just right on the barbecue.</p>
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Read more:
<a href="https://theconversation.com/is-vegetarianism-healthier-we-asked-five-experts-112133">Is vegetarianism healthier? We asked five experts</a>
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<p>It took US companies Beyond Meat and Impossible Foods <a href="https://www.businessinsider.com.au/how-a-startup-that-makes-fake-meat-from-plants-caught-the-attention-of-bill-gates-and-the-founders-of-twitter-2015-7?r=US&IR=T">several years</a> to bring a “beef” product onto the market. CSIRO’s specialists in food texture and flavour science achieved this in eight months.</p>
<figure class="align-right ">
<img alt="" src="https://images.theconversation.com/files/295151/original/file-20191002-101465-1s09jgs.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/295151/original/file-20191002-101465-1s09jgs.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=899&fit=crop&dpr=1 600w, https://images.theconversation.com/files/295151/original/file-20191002-101465-1s09jgs.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=899&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/295151/original/file-20191002-101465-1s09jgs.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=899&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/295151/original/file-20191002-101465-1s09jgs.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=1129&fit=crop&dpr=1 754w, https://images.theconversation.com/files/295151/original/file-20191002-101465-1s09jgs.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=1129&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/295151/original/file-20191002-101465-1s09jgs.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=1129&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">v2food’s mini hotdogs and sliders. CSIRO food scientists and nutritionists helped develop the products.</span>
<span class="attribution"><span class="source">Tara Pereira</span></span>
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<p>Known as sculptured food, the plant-based meat alternatives we’re working on comprise different ratios of plant proteins combined with carbohydrates from varying sources.</p>
<p>By studying the interactions of the ingredients at a molecular level and analysing the textures resulting from different processing techniques, it has been possible to develop products with the most appropriate texture, structure and bite – from soft to fibrous to cartilaginous.</p>
<p>Through formulation and processing, we coaxed proteins and carbohydrates to interact in different ways to form different textures.</p>
<p>We have also ensured the products are nutritious by introducing components such as pre-biotic fibres for a healthy gut, omega-3 plant-based or algal oils and micronutrients that provide extra vitamins and minerals.</p>
<h2>More sustainable than meat</h2>
<p><a href="https://www.nature.com/articles/s41586-018-0594-0.epdf?referrer_access_token=6tNIJCcXMazZlzAfgRi71dRgN0jAjWel9jnR3ZoTv0M2ZckU8PFAjFp2beHrcOXhMGtzE8nzrDqubMx9ONW9ULSbbQ_WUw8pvU9o1FaesDGn7Yyqm7rBefxpvX03Wpn9fVoWCmNUMPUJaksaTZag7YHqVuReazO6_biSFBudf0fo2_DKzyNTaIKyTK4Iuxp7tpl7fPwJrWv85CogEUuSnsQ9AdQHF4LkpZHfMiYl558qP0i6uGuTstvERNFrGr3v_E1KpZK84cX4qaGEUh5_IiX_HQ7lH9hoEbY6vHOB4BhDSK-n2FHz83Vc36GCOVaO&tracking_referrer=www.theguardian.com">Meat production’s environmental impact</a> has been the main driving force behind the development of plant-based protein alternatives. It contributes to climate change through the greenhouse gases emitted by livestock and deforestation to create grazing land.</p>
<p>As we developed the product we assessed the environmental impacts of different ingredients and made the most environmentally friendly choices. </p>
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<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/five-ways-the-meat-on-your-plate-is-killing-the-planet-76128">Five ways the meat on your plate is killing the planet</a>
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</em>
</p>
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<p>We still have a way to go in reducing v2food’s environmental profile. For example, the processing technology required to make the meat alternatives doesn’t yet exist in Australia, so we sourced a soy protein from offshore and combined this with other natural ingredients rich in carbohydrates.</p>
<p>Within the next year, v2food will have the equipment to process local ingredients, which will go a long way towards providing a more sustainable alternative.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/295153/original/file-20191002-101474-1a1kzb0.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/295153/original/file-20191002-101474-1a1kzb0.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=399&fit=crop&dpr=1 600w, https://images.theconversation.com/files/295153/original/file-20191002-101474-1a1kzb0.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=399&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/295153/original/file-20191002-101474-1a1kzb0.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=399&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/295153/original/file-20191002-101474-1a1kzb0.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=502&fit=crop&dpr=1 754w, https://images.theconversation.com/files/295153/original/file-20191002-101474-1a1kzb0.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=502&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/295153/original/file-20191002-101474-1a1kzb0.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=502&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Meat on display at a Woolworths supermarket in Everton Park, Brisbane. The v2food venture is catering to meat eaters concerned about the environmental impact of food production.</span>
<span class="attribution"><span class="source">Dan Peled/AAP</span></span>
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<p>Plant-based products we’re working on, such as the burger patty, have less fat than their meat counterparts sold in fast food chains - in particular less saturated fat. They contain similar amounts of protein and have the added bonus of fibre, which is not found in animal protein and is inadequate in the diet of most Australians.</p>
<p>There is still room for improvement and nutritionists and food technologists are working on ways to make v2food products healthier and more nutritious - for example, bringing down the salt content.</p>
<p>Animal protein sources including red meat, poultry and seafood remain important components of a healthy diet in Australia because they provide nutrients that contribute to a healthy diet, including high-quality protein, iron, zinc, vitamin B12 and healthy omega-3 fats.</p>
<p>In Australia, chicken and red meat comprise 70 per cent of both lean meats and their alternatives. So incorporating plant-based meat alternatives can increase the diversity of protein sources in our diet.</p>
<h2>What does this mean for Australian agriculture?</h2>
<p>For now, v2food is calling its product “meat made from plants”. There are calls - in Australia and abroad - to limit the use of terms such as <a href="https://www.abc.net.au/news/2019-09-15/push-to-ban-milk-meat-seafood-labels-on-plant-based-produce/11513754">meat, milk and seafood</a> to animal-derived products. However, global protein demand is expected to grow to such an extent that all protein producers, whether they be cattle farmers or legume growers, will be called on to fill the gap. </p>
<figure class="align-right ">
<img alt="" src="https://images.theconversation.com/files/295156/original/file-20191002-101465-1omxnv6.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/295156/original/file-20191002-101465-1omxnv6.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=900&fit=crop&dpr=1 600w, https://images.theconversation.com/files/295156/original/file-20191002-101465-1omxnv6.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=900&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/295156/original/file-20191002-101465-1omxnv6.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=900&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/295156/original/file-20191002-101465-1omxnv6.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=1131&fit=crop&dpr=1 754w, https://images.theconversation.com/files/295156/original/file-20191002-101465-1omxnv6.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=1131&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/295156/original/file-20191002-101465-1omxnv6.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=1131&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Currant and mint kofta by v2food.</span>
<span class="attribution"><span class="source">Tara Pereira</span></span>
</figcaption>
</figure>
<p>In the US, demand for Canadian yellow peas - a main ingredient in plant-based protein products - is outstripping supply. We’re mapping out what the supply chain might look like for plant-based proteins in Australia and the opportunities for plant breeders, growers and producers. Once we have the required processing capability within Australia, this will open the door to higher value uses of legumes.</p>
<p>By harnessing innovation across science disciplines of food, agriculture, sustainability and nutrition, we can achieve a healthy, sustainable and locally grown and produced product.</p><img src="https://counter.theconversation.com/content/124429/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>The authors do not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and have disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Australian supermarkets and fast food chains will soon be stocking a homegrown meat alternative that tastes and feels like meat and even sizzles on the barbecue.Martin Cole, Deputy Director of Agriculture and Food, CSIRO, CSIROMary Ann Augustin, Chief Research Scientist, CSIRO Agriculture & Food, CSIROLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/926612018-05-09T20:20:45Z2018-05-09T20:20:45ZFood safety: are the sniff test, the five-second rule and rare burgers safe?<figure><img src="https://images.theconversation.com/files/213184/original/file-20180404-189795-1gem80q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">If you drop your food, it's less about time spent on the floor and more about the surfaces. </span> <span class="attribution"><span class="source">Mai Lam/The Conversation NY-BD-CC</span>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span></figcaption></figure><p>There are <a href="https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125">many rules in food safety lore</a>, some that have a basis in fact, and some that are purely grounded in convenience. But it’s important to look at the evidence to see which category common rules fall under. </p>
<h2>1. The ‘sniff’ test</h2>
<p>Often when a food has spoiled, it will smell bad. This leads many to believe “no stench = OK to eat”. But this isn’t always the case. The microorganisms (bacteria, yeasts and moulds) that spoil food by making it smelly, slimy or mouldy might not give you food poisoning. </p>
<p>But pathogenic (disease-causing) bacteria, such as salmonella, campylobacter, E.coli and listeria, which do make people sick, don’t always cause obvious changes in food when they grow. Sometimes simply being present at low numbers and then consumed is enough to result in illness. </p>
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Read more:
<a href="https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125">You _can_ thaw and refreeze meat: five food safety myths busted</a>
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<p>Having said that, this isn’t an invitation to consume obviously spoiled food. Spoilage is a good indicator food has been left too long and “bad” microorganisms, including pathogens, may also have grown.</p>
<p>In order to steer clear of nasty bugs in food, observe “use by” dates, refrigerate foods that need to be kept cold (this slows down the microbes), cook foods properly (this kills the microbes) and prevent contact and cross contamination between ready-to-eat foods such as salads, with raw food such as meat that still needs to be cooked.</p>
<h2>2. The ‘five second’ rule</h2>
<p>Whether it’s one, three, five seconds or some other number, we’ve all heard some version of this call when someone has dropped food on the floor. But is it true harmful bacteria need a few seconds to hitch a ride on your dropped slice of pizza?</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/217918/original/file-20180507-46338-c7njfi.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Biscuits are dry and thus not super attractive to bacteria.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/3XnE_C6pHRo">The Creative Exchange/Unsplash</a></span>
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<p>In one <a href="https://news.rutgers.edu/rutgers-researchers-debunk-%E2%80%98five-second-rule%E2%80%99-eating-food-floor-isn%E2%80%99t-safe/20160908#.WvEGRtVuaX2">peer-reviewed study</a>, four food types were tested (watermelon, bread, bread and butter, and gummy sweets) with four different surfaces (stainless steel, ceramic tile, wood and carpet) that were contaminated with bacteria. Contact time, food type and surface all significantly affected the amount of contamination that occurred. The study found:</p>
<ul>
<li><p>time is not necessarily of the essence as microorganisms from one surface can instantaneously contaminate another. But it’s true the longer contact time the more contamination can occur</p></li>
<li><p>higher moisture foods (such as watermelon) allowed transfer of more microorganisms compared to the other foods. The gummy sweets, which are likely to have the driest surface, showed the weakest transfer of bacteria from the contact surface</p></li>
<li><p>the weakest microbial transfer occurred when food was dropped on to carpet compared to stainless steel, and tile in particular. The authors hypothesised bacteria attaches better to carpet as it’s more absorbent, meaning it’s less likely to transfer to the food.</p></li>
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<p>
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<strong>
Read more:
<a href="https://theconversation.com/health-check-how-to-avoid-food-poisoning-at-summer-picnics-34483">Health Check: how to avoid food poisoning at summer picnics</a>
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<p>While it’s true dropped food can become contaminated with microorganisms from the floor or environment, the majority of those microorganisms in a normal home are likely to be harmless to human health.</p>
<h2>3. Rare meat</h2>
<p>When cooking and reheating meat, there are some simple rules to follow. Whole pieces of meat muscle such as steak, pork and lamb can be cooked on the outside, say barbequed or pan fried, so they’re still rare on the inside.</p>
<p>Historically, under-cooked pork has been feared due to a <a href="https://theconversation.com/how-weve-evolved-to-fight-the-bugs-that-infect-us-75057">parasitic worm</a>, but this has never been seen in Australian pigs.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/217919/original/file-20180507-46359-17kcx5o.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Bugs on the surface of meat can be minced throughout a burger.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/FlmXvqlD-nI">Niklas Rhose/Unsplash</a></span>
</figcaption>
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<p>Poultry and all minced, rolled, stuffed, tenderised and similar types of meat (including burgers) need to be cooked right through. This difference relates to where microorganisms are found on the meat.</p>
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<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/what-is-listeria-and-how-does-it-spread-in-rockmelons-92651">What is listeria and how does it spread in rockmelons?</a>
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<p>We know microorganisms live on the surface of raw meat because animals naturally harbour microorganisms. That’s why just cooking the surface of a whole piece of muscle meat is sufficient (excluding poultry), because that will kill any potentially harmful bacteria.</p>
<p>When that meat is minced, rolled, stuffed, mechanically tenderised or turned into patties or sausages, the surface of the meat and what it’s carrying is then mixed through the whole product. It’s also possible for chicken tissue to be colonised by bacteria (which just doesn’t happen with other animal meat types). That’s why these types of meat products need to be cooked through to the centre.</p>
<p>The best way to tell if meat is cooked is to use a meat thermometer. These can be purchased from homeware and hardware stores. Poultry and minced, rolled, stuffed, tenderised meats need to be cooked right through and to a temperature of 75°C. Insert the thermometer into the thickest part of the meat. If you don’t have a thermometer, check the juices run clear and not pink.</p><img src="https://counter.theconversation.com/content/92661/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Cathy Moir is a senior food microbiologist and food safety and stability group leader at CSIRO. She is also affiliated with the Food Safety Information Council, a consumer focussed health promotion charity.</span></em></p>The “sniff test” doesn’t work every time, and other food safety tips.Cathy Moir, Team leader, Food microbiologist and Food safety specialist, CSIROLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/923142018-03-06T13:48:02Z2018-03-06T13:48:02ZWhy I’m obsessed with making the most sustainable burger possible<figure><img src="https://images.theconversation.com/files/209101/original/file-20180306-146671-6c0stu.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><span class="source">Maria Medvedeva / shutterstock</span></span></figcaption></figure><p>In the lead up to barbecue season, I have become obsessed with making the most sustainable burger possible. This started when I decided to calculate the environmental impacts of a burger for a sustainable lunch I was hosting. I research this sort of thing for a living yet even I found it eye-opening to realise just how much the emissions that ultimately went into a burger patty could differ, depending on the ingredients used.</p>
<p>The main environmental impacts of a beef burger are caused by the large amounts of greenhouse gas emissions generated <a href="https://theconversation.com/how-to-reduce-your-kitchens-impact-on-global-warming-68484">in the production of meat</a>. This means that any beef – be it a prime cut or ground beef – has a high environmental impact. How high? Around 260g of greenhouse gasses per burger patty, which is the equivalent in carbon emissions of driving 2.5km in an efficient car. Fortunately, we can reduce this impact. </p>
<p>In the UK, a shop bought beef burger must contain <a href="https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/449706/minimum_percentage_of_meat.doc">62% beef</a>. The other 38% of a shop bought burger is typically made up of onion, flour or breadcrumbs, fat, and seasoning. At home we can do better than this, so why not replace some of that remainder with either minced offal or beef leftovers? </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/209110/original/file-20180306-146694-16pa94x.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Don’t let me go to waste.</span>
<span class="attribution"><span class="source">DanVostok / shutterstock</span></span>
</figcaption>
</figure>
<p>Adding offal such as minced <a href="https://munchies.vice.com/en_us/article/pgvd9y/beef-heart-has-been-allowed-in-burgers-for-decades">heart</a> or <a href="https://blog.radiantlifecatalog.com/bid/68271/Secret-Liver-Burgers-An-easy-and-tasteless-way-to-eat-organ-meat">liver</a> has always been a chefs’ trick to increase the “beefy” flavour of a burger. Adding beef leftovers from a previous meal is a burger hack that can help combat the problem of food waste and get you a great tasting burger.</p>
<p>About 13% of beef purchased in the UK never reaches a human stomach. In other words, UK homes throw away <a href="http://www.wrap.org.uk/sites/files/wrap/Product-focused%20report%20v5_3.pdf">56,000 tonnes of beef per year</a>, that’s 1.4m tonnes of pointless extra greenhouse gases. More than a third of household beef waste is down to cooking too much, a waste of 19,000 tonnes. If <a href="https://www.food.gov.uk/science/microbiology/cooking-burgers-at-home">handled, stored and cooked</a> correctly, beef leftovers could be minced and mixed to make a burger. </p>
<figure class="align-right ">
<img alt="" src="https://images.theconversation.com/files/209117/original/file-20180306-146650-jthp35.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/209117/original/file-20180306-146650-jthp35.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/209117/original/file-20180306-146650-jthp35.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/209117/original/file-20180306-146650-jthp35.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/209117/original/file-20180306-146650-jthp35.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/209117/original/file-20180306-146650-jthp35.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/209117/original/file-20180306-146650-jthp35.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Kangaroo burgers – an alternative to beef?</span>
<span class="attribution"><span class="source">Edward Westmacott / shutterstock</span></span>
</figcaption>
</figure>
<p>You can also make sure that your burger patty is the right size for you and your appetite. Yes, the quarter pounder (114g) may be the traditional size for a burger – but a 70g patty is more manageable, and decreases greenhouse gas emissions and calories by 38%. This reduction in portion size is also good for your health. UK dietary guidance suggests eating less than <a href="http://www.fao.org/nutrition/education/food-based-dietary-guidelines/regions/countries/united-kingdom/en/">70g of red and processed meat per day</a>. To make up for the slight reduction in patty you can always super size the toppings, adding more delicious vegetables and pickles to make it a fully-loaded sustainable burger.</p>
<p>You can further reduce the environmental impacts of your burger by replacing beef with other meats and plant-based offerings that taste just as good. An Australian burger company, <a href="https://burgertheory.com/">Burger Theory</a>, recently removed beef burgers from their menu, and replaced them with a blend of 80% kangaroo and 20% fatty beef. The resulting burger is much better for the climate as beef emits six times more greenhouse gases <a href="https://www.sciencedirect.com/science/article/pii/S0959652616303584">than kangaroo</a>. My friends in Adelaide report that it tastes great.</p>
<p>One of the tastiest burgers I have eaten recently was at Google in Washington DC late last year. I was served their <a href="https://www.fastcompany.com/40435050/the-newest-burger-at-sonic-will-be-part-beef-part-mushrooms">blended burger</a>, a mushroom-beef combination with less fat and fewer calories than a beef burger, but still packed full of flavour. The secret is the mushrooms’ meat-like texture and umami taste, which enhances the burger’s flavour. What’s more, a <a href="http://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road">burger containing 30% mushroom and 70% beef</a> has a 29% lower greenhouse gas emission than a standard burger, and uses 29% less water and 29% less land. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/209116/original/file-20180306-146675-1ppmsx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/209116/original/file-20180306-146675-1ppmsx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/209116/original/file-20180306-146675-1ppmsx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/209116/original/file-20180306-146675-1ppmsx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/209116/original/file-20180306-146675-1ppmsx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/209116/original/file-20180306-146675-1ppmsx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/209116/original/file-20180306-146675-1ppmsx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Compared to beef, the environmental impact of mushrooms is almost negligible.</span>
<span class="attribution"><span class="source">Gita Kulinitch Studio / shutterstock</span></span>
</figcaption>
</figure>
<p>In addition, a recent <a href="http://www.blonkconsultants.nl/wp-content/uploads/2017/11/Milieueffecten-van-vlees-en-vleesvervangers-3-8-2017-Eindrapport-v1.2.pdf">Dutch study</a> found that other plant-based and blended burgers also had much lower environmental impacts than their 100% meat counterparts. These blended and fully plant-based options are just starting to be stocked by supermarkets – examples include the <a href="https://www.impossiblefoods.com/">Impossible Burger</a> and <a href="http://beyondmeat.com/">Beyond Burger</a>, while <a href="https://www.quorn.co.uk/">Quorn</a> was one of the first. However, you cannot make these from scratch at home as all of them require some serious lab equipment to produce the final burger.</p>
<p>For the moment, if you want to make a sustainable burger at home, your current best bet is to reduce your portion size, and to blend your beef with leftovers, offal, other meats, mushrooms or other plant-based ingredients. And if you do manage to create an environmentally-friendly burger – <a href="https://twitter.com/sartorialfoodie">tweet me a picture</a>.</p><img src="https://counter.theconversation.com/content/92314/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Christian Reynolds is currently on a NERC Innovation Placement at Waste & Resources Action Programme (WRAP) (Grant Ref: NE/R007160/1). Outside of his NERC Innovation Placement, he receives funding from HEFCE Catalyst-funded N8 AgriFood Resilience Programme and matched funding from the N8 group of Universities.
</span></em></p>Burgers have a surprising environmental impact – but it can be reduced.Christian Reynolds, Knowledge Exchange Research Fellow (N8 Agrifood), University of SheffieldLicensed as Creative Commons – attribution, no derivatives.