Pork and bacon

The type of pig you buy depends on how you will want to use or sell the meat. Some pigs are ideal for dual-purpose use in other words, they can be kept for both pork and bacon. The older and less developed the breed, the hardier it will be such breeds are easy for a hobby farmer to keep. These are some of the most suitable breeds. 

Brooks, J. 1936. Oxygen uptake of pork and bacon. A factor in the production and preservation of the colour of bacon. J. Soc. Chem. Ind. 66, 12T. 

Buckley, J. and Connolly, J.F. (1980) Influence of alpha-tocopherol (vitamin E) on storage stability of raw pork and bacon. J. Food Protect. 43, 265-267. 

The presence of CL botulinum has been demonstrated in raw pork and bacon in the UK ". The overall level of contamination (Table 4) has been calculated to range up to two spores per kilogramme, although a higher incidence undoubtedly occurs from time to time. Surveys of some semi-preserved meat products and convenience foods demonstrated the presence of CL botulinum in cooked ham, smoked turkey, vacuum-packed frankfurters and luncheon meat (Table 5). Mushrooms have also been shown to be contaminated with C/. botulinum. ... 

Fats are best fed back to the same species. Tallows are best used by cattle. Fish oils should only be used in levels that do not cause off-flavors in eggs, broilers, pork, or bacon. They are not recommended for cats and mink because of potential steatitis problems (67), unless the diet is adequately supplemented with vitamin E. Fish oils are valuable in growing fish, and are more effective in feeds if obtained from species whose metabolism focuses on the same HUFA family (n-6 or n-9) as the species cultivated. 

Chowder is a thick soup or stew of seafood (like clams or white-fleshed sea fishes), usually made with milk and containing salt pork or bacon, onions, potatoes, and sometimes other vegetables. 

The main difference between wild game and domestic animals and birds is that the wild ones are leaner and stronger flavored than a stall-fed ox or a caged bird—they have developed strong muscles from exercising. For this reason, the meat needs a blanket of fat before it is cooked—lard, fat bacon, or salt pork and it may require tenderizing. 

Riboflavin— The organ meats (liver, kidney, heart) are rich sources of riboflavin lean meat (beef, pork, lamb), cheese, eggs, and bacon are good sources while chicken and fish are only fair sources. 

A high proportion of pork is pickled in brine and smoked, to make ham or bacon. The original process was to immerse the meat in a tank of cold brine for a period. A quicker method is to inject the cold pickle with hypodermic needles into the cuts. Smoking is carried out at around 52°C, so the cured bacon must be cooled again for slicing, packing and storage. 

Decomposition studies confirmed that N-nitrosamides are much less stable than volatile N-nitrosamines such as NPYR and NDMA (79). Thermal studies utilizing heating conditions commonly encountered in the cooking of bacon and pork roasts indicated that N nitrosomethylpropionamide (NOMP) was degraded to the extent of 74-97% compared to 3-14% for NPYR and NDMA (Table V). It was tentatively concluded that the major... 

Cured meats, bacon, ham, smoked sausages, beef, canned meat, pork pies, smoked fish, frozen pizza and some cheeses contain nitrate and nitrite additives, typically at... 

Phenol has been reported at concentrations of 7 and 28.6 ppm in smoked summer sausage and smoked pork belly, respectively (EPA 1980), and was identified but not quantified in mountain cheese (Dumont and Adda 1978), fried bacon (Ho et al. 1983), fried chicken (Tang et al. 1983), and black fermented tea (Kaiser 1967). Phenol has also been found in honey at concentrations ranging from 0 (detection limit 0.1 ppm) to 19 ppm (Spoms 1981). It was present each time the honey was collected with phenol-treated boards. 

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

Pork bellies are the raw material from which bacon is produced and the development of contemporary natural liquid smoke flavourings has made it possible to colour and flavour bacon bellies using a variety of methods that are safe, efficient and economical ... 

In the research department of a food company, the diffusion of salt into meat products is studied. Large pieces are immersed in concentrated brine (salt concentration cj), and the salt uptake per unit surface area is determined as a function of brining time (t).As expected, it is proportional to t. By means of Eq. (5.19), the effective diffusion coefficient D is estimated. For lean pork a value of 2.2 10-10 m2 s-1 results, for back fat (untrimmed bacon) only 10 11 m2 s 1. As a check it is determined in a separate experiment what the salt content is at a distance of 1 cm from the outside after 5 days of brining. By using Eq. (5.21), it is expected that in the lean pork c (expressed per kg water) will equal nearly 0.5ci, whereas it... 

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