Could Climate Change Ruin Thanksgiving Dinner?
Ketch M’Canuwhile|Men With Foil Hats
I heard about this listening to the radio, which I do quite regularly as news is less spoon fed as with the drive-by media of television. I understand that every media outlet has their own agenda, and knowing that the premise is always considered when I come my own consensus and conclusion regarding the subject matter.
Having said that, here’s the latest maneuver the global warmers are employing. They just won’t give it up.
Climate change could one day affect the cost and quality of dishes traditionally served for Thanksgiving Day dinner, suggests a recent paper in the journal Food Research International.
Pasty, dry turkey meat along with expensive fruits, vegetables and potatoes could be on the horizon if more variable extremes in regional weather patterns continue as a likely result of climate change, indicates author Neville Gregory.
The usual star of the Thanksgiving Day feast, roast turkey, could suffer in quality as a result.
“Climate change could affect meat quality in two ways,” Gregory, a professor in animal welfare physiology at the University of London’s Royal Veterinary College, explains. “First, there are direct effects on organ and muscle metabolism during heat exposure which can persist after slaughter.”
Wait for it, he’s just getting started….
Prior studies have demonstrated that heat stress can increase the risks of what’s known as “pale, soft, exudative” (PSE) meat. According to Purdue University Animal Sciences, PSE meat “is characterized by its pale color, lack of firmness, and fluid dripping from its cut surfaces. When cooked, this meat lacks the juiciness of normal meat.”
Not being a scientist, just how did Mr. Neville arrive at this conclusion? Did he raise turkeys under a heat lamp?
And Discovery pushes further…
As a second climate change impact, Gregory believes “changes in livestock and poultry management practices in response to hazards that stem from climate change could indirectly lead to changes in meat quality.”
Pre-conditioning broilers to heat stress to encourage better survival during transport, for example, could lead to more variable breast meat taste, appearance and texture.
Earlier research by other scientists found that when turkey toms were heat stressed during the last five weeks of their rearing period, the lower quality PSE characteristics surfaced. When this condition didn’t develop, acute heat stress could, Gregory reports, “make breast meat tougher.”
Other studies mentioned by Gregory determined “that breast meat can be tougher following pre-slaughter heat stress, or that it may develop a stronger rigor.” Chewy turkey white meat could therefore be possible.
“Skin tears and muscle damage during plucking are more common during warmer months, especially in kosher slaughtered broilers which are not scalded to loosen the feathers,” Gregory mentions, again citing prior research. “The effect is probably due to weaker skin in birds grown during the warmer season.”
The pumpkins, sweet potatoes, potatoes, grains, green beans and other plant products associated with Thanksgiving dinner could also be affected by climate change, he said.
“These foods will be sensitive to water shortages should they arise,” Gregory told Discovery News. “In years when there are water shortages, their price will rise and local communities may have to import part of their needs to make up for the local shortfall in production.”
Professor Gregory is
– scientific advisor to the International Meat Secretariat (IMS)
– IMS representative on the OIE Animal Welfare Working Group
– editor of the journal Outlook on Agriculture
– board member of the Universities Federation of Animal Welfare
He has served as a….
• Member of the EU Scientific Veterinary Committee 1989-1994
• Member of National Animal Welfare Advisory Committee NZ 1996-2004
• Chairman of PIRSA Animal Ethics Committee Australia 2001-2003
• Member of the CEC Working Group preparing the draft proposal on the protection of animals at the time of slaughter or killing 1988-1991
• Scientific Adviser to the Council of Europe Working Group on Stunning and Slaughter 1990-1991
• Member of WSPA Scientific Advisory Panel 1992-2008
• Member of Australian RSPCA Scientific Advisory Panel 2001-2007
• Member of the ad hoc group on the Humane Slaughter of Animals (OIE) 2003-2004
• Member of ISO TC 191Working Group on Standards for Humane Animal Traps 1994
• Scientific Adviser to the IWC Working Group on Cetacean Killing Methods, 1996
• Member of the Independent Working Group on Snares (UK) 2005
Quite impressive right? This list would make any wanna be environmentalist envious. If it is not clear, let’s say that liberalism and food don’t mix. It’s not enough for them to force the global warming scam upon us, but now using food as a scare tactic. If the left is so concerned with animal rights and how we kill to eat, I’d be more willing to listen if they would take a hard stance on the GMO foods, from pasture to shelf, and Monsanto’s corporate control over just about everything we put in our mouths.
Let’s not forget the Discovery Channel’s devotee James Lee who made world headlines by taking over Discovery’s headquarters with canisters strapped to himself, as he was angered by the channels lack of coverage on the plight of the world’s animal population.
This is news, but genetically altered food is not.
When you hear Monsanto mentioned regularly on MSNBC, then you’ll know liberals have finally pulled their heads out of the sand. Then and only then, I might decide to give the left a little more credit.
For now, just leave my Thanksgiving dinner off the table.
Have a great Thanksgiving everyone!