Topic 9: Pork (last topic before Midterm) Flashcards
How do you process the pig for wholesale cuts and what are the 5?
Split down the back
Picnic
Blade
Loin
Ham
Side
Blade percent
8
Loin percent
18
Picnic percent
9
Side percent
19
Ham percent
24
What cuts come from the side
Slab and sliced bacon
Spareribs
What cuts come from the ham
Center slice (more expensive than shank)
Ham shank
Rump
50% of whole carcass
Why is the ham cut more expensive
it takes more to process it so it costs more money
Picnic cuts
Whole picnic
Arm roast
Boston butt/blade shoulder cuts
Whole blade (butt)
Blade Steak
Loin cuts
Pork loin
Whole pork loin
Loin rib cuts
rib roast
back ribs
rib chops
Loin loin cuts
center roast
top loin chop
loin chop
loin sirloin cuts
sirloin roast
sirloin chops
Composition of pork is
60% water
30% protein
9% fat
1% ash
212 calories
Why is pork softer than beef and lamb
higher unsaturated fat
what vitamins is pork high in
B1 (thiamin)
B2 (riboflavin)
B3 (Niacin)
B12 (cobalamin)
low in fat-solubles
How to cook pork
300-350 F
slow cooking retains moisture and causes less shrinkage
not rare
medium done is 160F
well done is 170F
Dry heat cooking
cuts and method
tender cuts, little connective tissue
roast, broil, grill
moist heat cooking
less tender cuts and more tissue
moisture will soften the meat and increase tenderness
braise, stew
Frying
thin and tender
pan fry = fat added during cooking
deep fat frying= coated and immersed in fat
Microwave
don’t cook bacon
reheat
cooking cured pork products
Salt curing
preservative
increases palatability
solubilizes myosin
Sugar curing
sucrose, fructose, dextrose
balances harshness from salt
enhances flavor
lowers pH
Nitrate curing
sodium nitrite or nitrate
or potassium mitrate
Prevents c. botulinum from forming
pink color
prevents meat going rancid
Smoking curing
smoked flavor
obtained with a liquid or synthetic smoke
Phosphate
PO4
increases water binding capacity of meat and increases yield by 10%
enhances moisture
Market classes
hogs/pigs
use selection
sex
weight
US no 1 lean cut percent
> 60.4
US no 4 % lean
<54.4
When was the meat inspection act passed and what was it part of?
1906
USDA
Wholesome meat act- when and why?
1967
responsibility of each state that states must maintain federal minimums
APHIS means?
What is it?
Animal and Plant Health Inspection Service
eliminates diseased meat from food supply
enforces sanitary prep
pre and post mortem inspection
vet or professional inspector
Dressing percent is
hot carcass weight/live weight
Hogs avg 70%
Desirable pork qualities
firm
texture
marbling
color
muscling: fat
repeatability/consistency
safety
Pork palatability: PSE
Pale, soft, exudative
Detracts from appearance
decreases marketability
accelerated rate of post mortem glycolysis =low muscle pH
Pork palatability: DFD
Dark, firm, dry
detracts from appearance
decreases marketbility
Boar taint/odor
skatole produced by intestinal microbial breakdown of tryptophan
5 alpha androstenone
testosterone derivative
Rendement-Napole
RN-gene
predominant in hampshire breeds
decreases water holding capacity of meat
