Red Meat Symposium in Mexico Targets Influential Medical Audience
Published: Nov 15, 2011
USMEF-Mexico recently partnered with a leading medical association and several key meat industry organizations for a symposium on the role of red meat in a healthy diet. The event attracted a very influential audience of 220 medical doctors.
The Association of Medical Doctors at the Institute of Medical Sciences and Nutrition Salvador Zubiran (AMINSZ) collaborated with USMEF on the symposium, along with the Agricultural Research Institute (INIFAP), the Mexican Meat Science Association (AMEXITEC), the Mexican Meat Council (COMECARNE), the Mexican Cattle Feeders Association (AMEG), the Mexican Pork Promotion Consortium and the Mexican Pork Deboners Association. Support for the symposium was provided by the Pork and Beef Checkoff Programs and the USDA Market Access Program (MAP).
“The broad range of medical and meat industry partners really helped give this symposium a great deal of depth and a very high level of credibility,” said Dr. Nelson Huerta, USMEF director of technical services. “With the Mexican population battling a growing obesity and diabetes problems, we share a common interest in educating medical professionals about the nutritional attributes of red meat and refuting the myths and misinformation often associated with this issue.”
Dr. Huerta opened the symposium by sharing a summary of the recently published book, “The Role of Red Meat in a Healthy Diet” with attendees. Produced collaboratively by USMEF and the Mexican Institute of Medical Sciences and Nutrition, the book includes critical discussions of epidemiological findings linking consumption of fresh and processed meats to human diseases, nutrient composition as affected by modern animal production practices, labeling policies of meat products, and science-based recommendations on meat cooking and healthy consumption. Dr. Diego Braña, president of AMEXITEC, followed with a presentation entitled “Demystification of Pork Consumption.” A discussion was also held on the uric acid imbalances that lead to gout, and the dietary recommendations associated with this issue.
On the symposium’s second day, USMEF chef Max Covaliu led a beef and pork grilling demonstration focused on the positive nutritional attributes of high-quality beef and pork. Chef Covaliu also explained the importance of proper packaging and preservation methods for both chilled and frozen meat, and how these processes contribute positively to meat safety, quality and enjoyment. He also highlighted the relatively low fat content of a wide range of beef and pork cuts.
The Association of Medical Doctors at the Institute of Medical Sciences and Nutrition Salvador Zubiran (AMINSZ) collaborated with USMEF on the symposium, along with the Agricultural Research Institute (INIFAP), the Mexican Meat Science Association (AMEXITEC), the Mexican Meat Council (COMECARNE), the Mexican Cattle Feeders Association (AMEG), the Mexican Pork Promotion Consortium and the Mexican Pork Deboners Association. Support for the symposium was provided by the Pork and Beef Checkoff Programs and the USDA Market Access Program (MAP).
“The broad range of medical and meat industry partners really helped give this symposium a great deal of depth and a very high level of credibility,” said Dr. Nelson Huerta, USMEF director of technical services. “With the Mexican population battling a growing obesity and diabetes problems, we share a common interest in educating medical professionals about the nutritional attributes of red meat and refuting the myths and misinformation often associated with this issue.”
Dr. Huerta opened the symposium by sharing a summary of the recently published book, “The Role of Red Meat in a Healthy Diet” with attendees. Produced collaboratively by USMEF and the Mexican Institute of Medical Sciences and Nutrition, the book includes critical discussions of epidemiological findings linking consumption of fresh and processed meats to human diseases, nutrient composition as affected by modern animal production practices, labeling policies of meat products, and science-based recommendations on meat cooking and healthy consumption. Dr. Diego Braña, president of AMEXITEC, followed with a presentation entitled “Demystification of Pork Consumption.” A discussion was also held on the uric acid imbalances that lead to gout, and the dietary recommendations associated with this issue.
On the symposium’s second day, USMEF chef Max Covaliu led a beef and pork grilling demonstration focused on the positive nutritional attributes of high-quality beef and pork. Chef Covaliu also explained the importance of proper packaging and preservation methods for both chilled and frozen meat, and how these processes contribute positively to meat safety, quality and enjoyment. He also highlighted the relatively low fat content of a wide range of beef and pork cuts.
The medical doctors in attendance came away very impressed with the facts and materials presented, as summarized by Dr. Patricio Santillan, AMINSZ president:
“On behalf of the AMINSZ, I reiterate our gratitude for the support of USMEF and the rest of the industry members and their interest in our association. By way of feedback, the symposium was very well-received. The information was balanced and helped to modify some poorly developed preconceptions with regard to meat.”
“It is very important that we dispel the common myths and prejudices often associated with imported meats, which characterize them as greasy, unsafe and unhealthy,” said Huerta. “This symposium is exactly the kind of activity that allows USMEF to establish a good rapport with medical professionals in Mexico, who can help us convey accurate information to consumers.”
Through the first three quarters of 2011, Mexico is the leading volume market for both U.S. pork and beef. It is the No. 2 value market for each, trailing only Japan for pork exports and Canada for beef exports. Including both muscle cuts and variety meat, U.S. pork exports to Mexico totaled 386,541 metric tons (852.2 million pounds) valued at nearly $741 million. Beef exports totaled 192,017 metric tons (423.3 million pounds) valued at nearly $733 million.