哥本优选低脂鸡胸肉(英语沙塔经济学人精读)(1)

英语沙塔

本文节选自《经济学人》2019.01.19期,International版块中的一篇关于鸡肉成为最受欢迎肉类的报道。

建议大家先自主阅读原文,再学习精读笔记。本文一共五段。读完笔记后,回头再读原文段落,测试自己是否能够流畅阅读,把握文章脉络。

文末会总结此次学习写作可以使用的词句,读者也可自己总结。会定期将内容进行总结,做成word分享,希望大家也能坚持学习

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In the 1940s America launched a series of “Chicken of Tomorrow” competitions for farmers. The aim, as described by a newspaper at the time, was to produce “one bird chunky enough for the whole family—a chicken with breast meat so thick you can carve it into steaks, with drumsticks that contain a minimum of bone buried in layers of juicy dark meat, all costing less instead of more.” The result was something along the lines of the modern broiler chicken

在1940年,美国为农场主发起了一系列被称为“明日之鸡”的竞赛,其目的,正如报纸当时所描述的,是为了养殖“一只足以养活一家人的大禽—一只拥有厚实胸脯肉,可以切出许多肉块的鸡,它的小腿肉多汁而少骨,却越来越便宜而不是越来越贵。”其结果与现代的肉用仔鸡相差无几。

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Since then chickens have continued to get bigger. A study by Martin Zuidhof of the University of Alberta and colleagues documented this shift by comparing chickens that were selectively bred in 1957, 1978 and 2005. The authors found that at 56 days old the three birds had average weights of 0.9kg, 1.8kg and 4.2kg. As raising a single big bird is more efficient than raising two smaller ones, it now takes farmers just 1.3kg of grain to produce 1kg of chicken, down from 2.5kg of grain in 1985.

从那时起,鸡的体型就开始越来越大,阿尔伯塔大学的马丁·日夫科夫通过比较1957、1978和2005年选择培育的鸡的大小,记录了这些变化,作者发现,三组鸡8周龄时的平均体重分别为0.9kg、1.8kg和4.2kg。因为养殖一只体型大的鸡比饲养两只更小的鸡效率更高,现在农场主只需1.3kg谷物就可以产出1kg的鸡肉,比1985年生产1kg鸡肉少用2.5kg的谷物。

哥本优选低脂鸡胸肉(英语沙塔经济学人精读)(2)

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Farmers have also benefited from the healthy reputation of chicken. In the 1980s doctors worried that by eating too much beef and pork people were ingesting lots of saturated fat, whichwas then thought to increase the risk of heart disease. Those fears have since waned, but new evidence suggests that red meat might increase people’s chances of getting colon cancer. In contrast, poultry’s image as a healthy meat survives unscathed.

农民也从吃鸡肉健康的名声中获益。在20世纪80年代,医生们担心,通过吃大量的牛肉和猪肉,人们吞食了过多的饱和脂肪,而那时这些被认为会增加罹患心脏病的风险。如今这些担忧已经减少了,但新的证据表明红色肉类可能会增加人们患结肠癌的几率。与之相反,鸡肉作为人们印象中的健康肉类,毫发无损地存活下来。

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It is not just fussy Western eaters who increasingly favour chicken. Rising incomes mean that demand for the meat is growing even faster in poorer countries. As a result, chickens are now the world’s most widely traded meat. In economic terms they are, in effect, the opposite of cars. They are produced whole. But their value is maximized once they are broken up.

西方人不仅仅是因为挑剔而越来越喜欢鸡肉,上升的收入意味着更贫穷的城市对肉的需求在不断提高。结果,鸡肉现在是世界上最广泛交易的肉类。从经济方面来说,事实上,鸡肉与车子正好相反。鸡肉是一整个被生产的,但他们的价值在被拆分后是最大化的。

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Though Westerners prefer lean, white meat; many in Asia and Africa prefer dark meat, which includes legs and thighs. These preferences are reflected in local prices: in America breasts are 88% more expensive than legs; in Indonesia they are12% cheaper. Differences in the price of chicken feet are even starker. The thought of eating talons is abhorrent to many Westerners, but they often feature in Cantonese recipes. China now imports 300,000 tonnes of “phoenix claws” every year.

注:白肉是烹煮后呈白色的肉,如鸡胸肉;黑肉,深色肉,一般是鸡腿肉

西方人更喜欢瘦肉和白肉;而很多亚洲和非洲的人则更喜欢黑肉,包括小腿和大腿,这些偏好从当地的价格就可以反应出来。在美国,鸡胸肉比鸡肉肉贵88%,在印度尼西亚,则低了12%。鸡腿肉价格的差别则更加明显。很多西方人对于吃爪子十分厌恶,但广东人的食谱中,爪类却是重要的材料。现在,中国每年进口30万吨“凤爪”。

总结

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