People have long assumed that poultry, with lower levels of saturated fatty acids compared with most red meats, would contribute less to cholesterol levels and other factors associated with cardiovascular disease.
The U.S. meat industry faces unprecedented threats as COVID-19 sweeps through labor forces nationwide. Production of beef, pork and poultry are simultaneously threatened by labor availability and processing capacity.
Meatpacking facilities have resumed operations this week following the President's Executive Order directing facilities to implement CDC and OSHA guidelines created for the meat sector response to COVID-19.
While not surprising, it is infuriating to see various animal rights activist organizations attempt to take advantage of public fears surrounding the COVID-19 pandemic for their own gain, says Hannah Thompson-Weeman.