Club & Personal Touches Shine at Festival
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About Pigs [PDF]
May 2015 About Pigs Pigs are highly intelligent, social animals, displaying elaborate maternal, communicative, and affiliative behavior. Wild and feral pigs inhabit wide tracts of the southern and mid-western United States, where they thrive in a variety of habitats. They form matriarchal social groups, sleep in communal nests, and maintain close family bonds into adulthood. Science has helped shed light on the depths of the remarkable cognitive abilities of pigs, and fosters a greater appreciation for these often maligned and misunderstood animals. Background Pigs—also called swine or hogs—belong to the Suidae family1 and along with cattle, sheep, goats, camels, deer, giraffes, and hippopotamuses, are part of the order Artiodactyla, or even-toed ungulates.2 Domesticated pigs are descendants of the wild boar (Sus scrofa),3,4 which originally ranged through North Africa, Asia and Europe.5 Pigs were first domesticated approximately 9,000 years ago.6 The wild boar became extinct in Britain in the 17th century as a result of hunting and habitat destruction, but they have since been reintroduced.7,8 Feral pigs (domesticated animals who have returned to a wild state) are now found worldwide in temperate and tropical regions such as Australia, New Zealand, and Indonesia and on island nations, 9 such as Hawaii.10 True wild pigs are not native to the New World.11 When Christopher Columbus landed in Cuba in 1493, he brought the first domestic pigs—pigs who subsequently spread throughout the Spanish West Indies (Caribbean).12 In 1539, Spanish explorers brought pigs to the mainland when they settled in Florida. -
Summary: Civil Mock Trial of B
(INSERT NAME OF COURT) Judge (INSERT NAME OF JUDGE) (INSERT MONTH, YEAR) Summary: Civil MoCk Trial of B. B. Wolf versus Three Little Pigs ProsecutioN: B. B. Wolf accuses the Three Little Pigs of assault, conspiracy, aiding and abetting (assisting or encouraging), and slander. He says they tricked him into falling into their pot of boiling water to cook him into Wolf Soup. The pigs say he wanted to eat them, but admit they tried to eat him. They bully him, saying all wolves are big and bad, no matter how small or good they are. Their flimsy houses fell when he sneezed due to allergies when he went over to invite them to his party. DefeNse: The Three Little Pigs argue they were defending themselves from B. B., who destroyed two of their homes and broke into the third to eat them. They say B.B. didn’t visit to invite them to his party to be his guests; he wanted them to be his lunch. They learned early that all wolves are big and bad and that all look alike, so they can’t tell them apart. The defense argues B. B.’s favorite foods are all made of pig, including pig’s feet, bacon, and pork rinds; and doubt he has allergies. WitNess for ProseCutioN: Snacky Pig says B. B. tried to eat her for a snack, minutes after she was born. That is why they call her “Snacky.” On cross-examination, however, she admits her eyes were still closed, and she didn’t see the wolf. -
Sexism in the City “We're Simply Buying Too Much”
SEPTEMBER 2016 Japan’s number one English language magazine Five style-defining brands that are reinventing tradition SEXISM IN THE CITY Will men and women ever be equal in Japan’s workforce? “WE’RE SIMPLY BUYING TOO MUCH” Change the way you shop PLUS: The Plight of the Phantom Pig, Healthy Ice Cream, The Beauties of Akita, Q&A with Paralympics Athlete Saki Takakuwa 36 20 24 30 SEPTEMBER 2016 radar in-depth guide THIS MONTH’S HEAD TURNERS COFFEE-BREAK READS CULTURE ROUNDUP 8 AREA GUIDE: SENDAGAYA 19 SEXISM IN THE CITY 41 THE ART WORLD Where to eat, drink, shop, relax, and climb Will men and women ever be equal This month’s must-see exhibitions, including a miniature Mt. Fuji in Japan’s workforce? a “Dialogue with Trees,” and “a riotous party” at the Hara Museum. 10 STYLE 24 “WE’RE SIMPLY BUYING TOO MUCH” Bridge the gap between summer and fall Rika Sueyoshi explains why it’s essential 43 BOOKS with transitional pieces including one very that we start to change the way we shop See Tokyo through the eyes – and beautiful on-trend wrap skirt illustrations – of a teenager 26 THE PLIGHT OF THE PHANTOM PIG 12 BEAUTY Meet the couple fighting to save Okinawa’s 44 AGENDA We round up the season’s latest nail colors, rare and precious Agu breed Take in some theatrical Japanese dance, eat all featuring a little shimmer for a touch of the hottest food, and enter an “Edo-quarium” glittery glamor 28 GREAT LEAPS We chat with long jumper Saki Takakuwa 46 PEOPLE, PARTIES, PLACES 14 TRENDS as she prepares for the 2016 Paralympics Hanging out with Cyndi Lauper, Usain Bolt, If you can’t live without ice cream but you’re and other luminaries trying to eat healthier, then you’ll love these 30 COVER FEATURE: YUKATA & KIMONO vegan and fruity options. -
Breeds of Swine
Breeds of Swine *Eight major breeds of swine produced in the US. *Dark breeds or terminal breeds are used for their production abilities such as meatiness, leanness, durability, growth rate, and feed efficiency. *White breeds or maternal breeds are used for their reproductive abilities such as mothering ability, litter size, and milking ability. Breeds of Swine Dark/Terminal Breeds White/Maternal Breeds Berkshire Chester White Duroc Landrace Hampshire Yorkshire Poland China Spot Berkshire Duroc Hampshire Poland China Spot Chester White Landrace Yorkshire Sex Classes of Swine *Gilt – Any female pig that has not yet given birth. *Sow – A female pig that has given birth. *Boar – An intact male hog kept only for breeding purposes. *Barrow – A castrated male hog used for meat. Scientific Classification of Swine Phylum: Chordata Subphylum: Vertebrata Class: Mammalia Order: Artiodactyla Suborder: Suina Family: Suidae Genus: Sus Species: domesticus Top Ten Swine Producing States 1. Iowa 6. Nebraska 2. North Carolina 7. Missouri 3. Minnesota 8. Oklahoma 4. Illinois 9. Kansas 5. Indiana 10. Ohio Top Five Swine Producing Countries 1. China 2. European Union 3. United States 4. Brazil 5. Canada Pig Vital Signs Normal Body Temperature 101-103°F Normal Heart Rate 60-80 beats/minute Normal Respiration Rate 30-40 breaths/minute Important Breeding Numbers Litter Size: 7-15 pigs Birth Weight: 2-3.5 lbs Weaned at: 21 days Sexual Maturity: 6-8 months # Ideal Number of Teats: 7 per side Estrous Cycle: 21 days (range of 19-21) # Duration of Estrus (heat): 2-3 days Gestation: 114 days (3 months, 3 weeks, 3 days) (range of 112-115) Important Weights of Hogs Birth Weight: 2-3.5 lbs Wean Weight: 15 lbs at 21 days Slaughter Weight: 250 lbs Mature Weight: Male 500-800 lbs Female 400-700 lbs Ear Notching System Right Ear Left Ear Litter Number Individual Pig Number *No more than 2 notches per area except for 81, only one notch. -
226142258.Pdf
PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS A Thesis Submitted to the College of Graduate and Postdoctoral Studies in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon By Olugbenga Philip Soladoye 2017 © Copyright Olugbenga Philip Soladoye, July 2017. All rights reserved. PERMISSION TO USE In presenting this thesis, in partial fulfillment of the requirements for a degree of Doctor of Philosophy from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis, or parts thereof, for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or in part should be addressed to: Head of the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork carcass compositional estimate and pork belly softness measurement. -
Uniform Retail Meat Identity Standards a PROGRAM for the RETAIL MEAT INDUSTRY APPROVED NAMES PORK
Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK This section is organized in the following order: SELECT AN AREA TO VIEW IT Species Cuts Chart LARGER SEE THE Species-Specific FOLLOWING Primal Information AREAS Index of Cuts Cut Nomenclature PORK -- Increasing in and U.P.C.Numbers Popularity Figure 1-- Primal (Wholesale) Cuts and Bone Structure of Pork Figure 2 -- Loin Roasts -- Center Chops INTRODUCTION Figure 3 -- Portion Pieces APPROVED NAMES -- Center Chops BEEF Figure 4-- Whole or Half Loins VEAL PORK Figure 5 -- Center Loin or Strip Loin LAMB GROUND MEATS Pork Belly EFFECTIVE MEATCASE MANAGEMENT & Pork Leg FOOD SAFETY MEAT COOKERY Pork Cuts GLOSSARY & REFERENCES Approved by the National Pork Board INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF -
Poetry the Three Little Pigs by Dahl
“THE THREE LITTLE PIGS” by Raold Dahl The animal I really dig Above all others is the pig. Pigs are noble. Pigs are clever, Pigs are courteous. However, Now and then, to break this rule, One meets a pig who is a fool. What, for example, would you say If strolling through the woods one day, Right there in front of you you saw A pig who’d built his house of STRAW! The Wolf who saw it licked his lips, And said, “That pig has had his chips.” “Little pig, little pig, let me come in!” “No, no, by the hairs on my chinny-chin-chin!” “Then I’ll huff and I’ll puff and I’ll blow your house in!” The little pig began to pray, But Wolfie blew his house away. He shouted, “Bacon, pork and ham! Oh, what a lucky Wolf I am!” And though he ate the pig quite fast, He carefully kept the tail till last. Wolf wandered on, a trifle bloated. Surprise, surprise, for soon he noted Another little house for pigs, And this one had been built of TWIGS! “Little pig, little pig, let me come in!” “No, no, by the hairs on my chinny-chin-chin!” “Then I’ll huff and I’ll puff and I’ll blow your house in!” The Wolf said, “Okay, here we go!” He then began to blow and blow. The little pig began to squeal. He cried, “Oh, Wolf, you’ve had one meal! Why can’t we talk and make a deal?” The Wolf replied, “Not on your nelly!” And soon the pig was in his belly. -
The Three Little Pigs - Our Version!!
The Three Little Pigs - our version!! Louie, Krzysztof and Blake (with a little bit of Don) Key Stage 2 Meet the three little pigs: Bill the pig’s favourite food is carrots. He eats them every day, for every meal. He loves to hang out with his friends at the Carrot Club. Bill looks happy all the time. He has big floppy ears that stand up when he is excited. He wears an old, tan farmer’s hat and ripped trousers. He has a red bag on a stick which he carries everywhere he goes. Inside the bag is a coat, just for when it rains. He is bald and very chubby with smooth pink skin. He smells of trees because he loves to play in the woods. Big Glasses (Dave) looks cool and fresh. He is called Big Glasses because he always wears big glasses. He will always be found wearing blue jeans, no shirt and a gold chain with big glasses. Big Glasses loves to spend his time on a Jet Ski zooming around the seas. In fact he likes all sports, but most of all loves to watch Ice Hockey. He has hairy nostrils, gigantic ears and four extremely big diamond teeth. Big Glasses is fat but surprisingly very strong, it was once said that he could 1 knock out a shark with one punch. However he is afraid of colourful dragons. He drives a purple and black Lamborghini like a crazy pig. Fred, the pig goes to the gym seven days a week. He wears a blue jumper with a logo that reads “Keep up!”, black sun glasses and black jeans. -
The True Story of the Three Little Pigs!
THE TRUE STORY OF THE 3 LITTLE PIGS! Applause Series Curriculum Guide April 4-5, 2013 THE TRUE STORY OF THE 3 LITTLE PIGS GUIDE CONTENTS About Des Moines Performing Arts Page 3 Dear Teachers, Going to the Theater and Thank you for joining us for the Applause Series presentation of Theater Etiquette The True Story of the Three Little Pigs!. If you think you know Page 4 what really happened during the unfortunate run in between three little pigs and a menacing wolf, think again! This time, experience Civic Center Field Trip the story from the wolf’s perspective in this musical from Dallas Information for Teachers Children’s Theater based on Jon Scieszka’s humorous parody of Page 5 the well-known children’s tale. New songs, piggy puns, and a judge with a love of musical theater bring an extra dose of Vocabulary silliness to the stage. When all the witness statements are in, the Page 6 audience piglets become the jury and must determine the wolf’s fate! About the Performance Page 7 We thank you for sharing this special experience with your students and About Dallas Children’s Theater hope that this study guide helps you Page 8 connect the performance to your in-classroom curriculum in ways that About the Author, Jon Scieszka you find valuable. In the following Page 9 pages, you will find contextual information about the performance and About the People Behind the Musical related subjects, as well as a variety of Page 10 discussion questions and activities. Some pages are appropriate to The History of the Fairytale reproduce for your students; others Page 11 are designed more specifically with you, their teacher, in mind. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Profile of Back Bacon Produced from the Common Warthog
foods Article Profile of Back Bacon Produced From the Common Warthog Louwrens C. Hoffman 1,2,* , Monlee Rudman 1,3 and Alison J. Leslie 3 1 Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa; [email protected] 2 Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia 3 Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa; [email protected] * Correspondence: Louwrens.hoff[email protected]; Tel.: +61-4-1798-4547 Received: 7 April 2020; Accepted: 9 May 2020; Published: 15 May 2020 Abstract: The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon’s chemical composition; the bacon was high in protein (~29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2!6), oleic (C18:1!9c), and arachidonic (C20:4!6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). -
The Global Impact of Wild Pigs (Sus Scrofa) on Terrestrial Biodiversity Derek R
www.nature.com/scientificreports OPEN The global impact of wild pigs (Sus scrofa) on terrestrial biodiversity Derek R. Risch1*, Jeremy Ringma1,2 & Melissa R. Price1 The International Union for the Conservation of Nature’s (IUCN) Red List of Threatened Species is a comprehensive database of over 120,000 species and is a powerful tool to evaluate the threat of invasive species to global biodiversity. Several problematic species have gained global recognition due to comprehensive threat assessments quantifying the threat these species pose to biodiversity using large datasets like the IUCN Red List of Threatened Species. However, the global threat of wild pigs (Sus scrofa) to biodiversity is still poorly understood despite well-documented ecosystem level impacts. In this study, we utilized the IUCN Red List to quantify the impacts of this globally distributed species throughout its native and non-native range. Here we show that wild pigs threaten 672 taxa in 54 diferent countries across the globe. Most of these taxa are listed as critically endangered or endangered and 14 species have been driven to extinction as a direct result of impacts from wild pigs. Our results show that threats from wild pigs are pervasive across taxonomic groups and that island endemics and taxa throughout the non-native range of wild pigs are particularly vulnerable. Global biodiversity is decreasing at an alarming rate with species extinction rates 1000 times greater than natu- ral background rates and anticipated to be 10,000 times greater in the future 1. Te establishment and spread of invasive species are among the primary drivers of these losses as they directly afect native species and can infuence ecosystem change through disturbance 2–4.