Pork pies

As an example, Cauvain and Young give figures for the water activity of the components of savoury pies such as pork pies as pastry (0.24), jelly (0.99), and filling (0.98).4 The jelly and the filling clearly have nearly matched water activities so migration is unlikely to be a problem. 

This is the type of pastry traditionally used to make products like pork pies. As these are savoury products there is no sugar in the pastry. 

The Melton Mowbray pork pie has recently been awarded defined origin status by the EU. 

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... 

Then it was the turn of the explosives crew. Oppenheimer watched over them, conspicuous in his pork-pie hat, wasted to 116 pounds by a recent bout of chicken pox and the stress of months of late nights and seven-day weeks. In the motion picture that documents this historic assembly he darts in and out of the frame like a foraging water bird, pecking at the open well of the bomb. Someone hands Bradbury a strip of Scotch tape and his arms disappear into the well to secure a block of explosive. He finished the work in late evening under lights. The detonators were not yet installed. That would be the next day s challenge after the unit had been hauled to the top of the tower. 

Maerz-Boelens Furnace. A type of open-hearth steel furnace with back and front walls sloping inwards, thus reducing the span of the roof the design was introduced by E. Boelens, in Belgium, in 1952. (Also known as a pork-pie Furnace.)... 

Persimmons, raw Pheasant, raw Pickles, dill Pie, apple Cherry Chocolate Pumpkin Pig s feet, pickled Pineapple, raw Pizza, frozen Plums, raw Popcorn, popped Pork, country style Potatoes, raw Potato chips Pretzels Prunes, dried Pumpkin, raw Quail, raw... 

Naturally, there are wide variations in the requirements of any specific colloidal function. For example, starch is employed as a thickening agent to provide a smooth creamy texture to the following products gravy, cream soups, sauces, chop suey, Harvard beets, salad dressings, prepared mustard, cream pie fillings, fruit pie fillings, pork and beans, cream-style corn, and baby foods. 

Imitation sausage, soups, stews, nonspecific loaves, scrapple, tamales, meat pies, pork with barbecue sauce, beef with barbecue sauce, patties All products sufficient for the purpose Provided meat and moisture requirements are met where such requirements may exist. 

Cholesterol oxidation may occur as a result of processing of animal-based food products (Sander et al., 1989 Pie et aL, 1991). This is an undesirable occurrence as cholesterol oxides have been shown to be atherogenic (Pearson et aL, 1983). Recent research has revealed that vitamin E supplementation of food-producing animals, resulted in decreased formation of cholesterol oxidation products in whole-egg powder (Faulkner et al., 1992) and pork products (Monahan et aL, 1992a). 

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