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You have questions. We have answers! What are the ingredients in PigOut® Pigless® Pork Rinds? • The full list of ingredients and nutritional information can be found here: https://outstandingfoods.com/products/pig-out- pork-rinds Are they keto/low-carb? • While our Pigless® Pork Rinds are not keto they do have the flavor and texture of “traditional” pork rinds. These are great for those who want to reduce their sodium, saturated fat and cholesterol intake. Our Pigless® Pork Rinds have 75% less sodium, 67% less saturated fat and zero cholesterol! How do you make pork rinds without any pork? • Our Pigless® Pork Rinds deliver all the flavor and texture of traditional pork rinds but are entirely plant-based. This provides a delicious snack for people who love traditional pork rinds but are looking for alternatives that are lower in sodium, cholesterol and trans fats or for those looking to reduce their meat consumption; and lastly for those who would not otherwise be able to eat pork rinds for a variety of dietary reasons. Will these taste exactly like pork rinds? • While Chef Dave has been able to use his signature flavor alchemy to capture the taste of pork using plant-based ingredients, our product won't be exactly like "traditional" pork rinds for 3 reasons: it’s baked (not deep fried), it contains way less salt, and it doesn't contain collagen from skin (meaning less of a "sticky" mouthfeel and you won't get those nasty hairs stuck in your teeth!). What’s the sodium content? • Our rinds have 75% lower sodium than "traditional" pork rinds and are lower in sodium compared to many other snack foods. Our Original Pigless® Pork Rinds have 190mg of sodium per ounce vs "traditional" pork rinds that typically have 760 mg of sodium per ounce. You can see more nutritional info here: https://www.pigoutrinds.com/ingredients?fbclid=IwAR2YosrFHoVkrsOu5Phfz5QdOmu9tFz1Bi9_HXE5WhjYMnI45RAsYyI67i8 Do the rinds contain MSG? • Our Pigless® Pork Rinds do not contain any MSG. Why do you have a pig on the bag if it's a vegan product? • We wanted to show you our pig, Bae, is truly happy because it’s on the outside of the package, not the inside! How big are the bags? • We have two sizes of PigOut® Pigless® Pork Rinds - 3.5oz bags and our snack size 1oz bags. What are the official Pigless® Pork Rinds allergy statements? • Our Pigless® Pork Rind flavors are free from the major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat or soybeans. How should I store the Rinds? • We recommend storing in a cool, dry place, like your pantry or under your bed if you are hiding them from loved ones who like to steal your snacks. .

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Proposed Rules Federal Register Vol
37892 Proposed Rules Federal Register Vol. 73, No. 128 Wednesday, July 2, 2008 This section of the FEDERAL REGISTER Reading Room: You may read any by inactivating the viruses which cause contains notices to the public of the proposed comments that we receive on this them. issuance of rules and regulations. The docket in our reading room. The reading The Animal and Plant Health purpose of these notices is to give interested room is located in room 1141 of the Inspection Service (APHIS) has received persons an opportunity to participate in the USDA South Building, 14th Street and a request from a United States importer rule making prior to the adoption of the final for permission to import cooked pork rules. Independence Avenue, SW., Washington, DC. Normal reading room skins (pork rinds) from Brazil, a region hours are 8 a.m. to 4:30 p.m., Monday affected with FMD, SVD, ASF, and CSF. DEPARTMENT OF AGRICULTURE through Friday, except holidays. To be Such imports are not permitted under sure someone is there to help you, our current regulations. However, a risk Animal and Plant Health Inspection please call (202) 690–2817 before assessment 1 performed by the Centers Service coming. for Epidemiology and Animal Health of Other Information: Additional APHIS’ Veterinary Services program 9 CFR Part 94 information about APHIS and its indicates that pork skins cooked in the programs is available on the Internet at manner described by the requester are [Docket No. APHIS–2008–0032] http://www.aphis.usda.gov. not a potential pathway for entry of foreign animal disease agents into the RIN 0579–AC80 FOR FURTHER INFORMATION CONTACT: Dr.
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Effect of Pork Rind and Soy Protein on Polony Sensory Attributes Crispen Mapanda1,2, Louwrens C
cess Pro ing d & o o T F e c f h o n l Mapanda et al., J Food Process Technol 2015, 6:2 o a l Journal of Food n o r g u y o DOI: 10.4172/2157-7110.1000417 J ISSN: 2157-7110 Processing & Technology Research Article Open Access Effect of Pork Rind and Soy Protein on Polony Sensory Attributes Crispen Mapanda1,2, Louwrens C. Hoffman2*, Francois D Mellett2 and Nina Muller3 1Department of Food and Nutrition, Natural Resources Development College, Chelstone, Lusaka, Zambia 2Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa 3Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa Abstract This study determined whether commercially acceptable polony could be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soy flour (S) and pork rind (R). The experimental design used was a two-factor, three-level factorial design, with various soy levels (0%, 4%, 8%) and pork rind (0%, 8%, 16%) resulting in nine treatments (R0S0, R0S4, R0S8, R8S0, R8S4, R8S8, R16S0, R16S4 and R16S8). Five treatment samples, R0S0, R0S4, R0S8, R8S0 and R8S4, which were indicated by the trained panel to have high market potential, were used to determine the degree of liking by consumers. Consumers liked the flavour and texture of treatments R0S0 and R0S4 which were strongly associated with pink colour, firmness and salty taste. Treatments R0S8, R8S0 and R8S4 were preferred less, mainly because they were associated with a perceptible soy flavour, pasty texture and white fat spots. The use of soy flour and pork rind is acceptable at <4% soy and <8% rind.
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United States Patent (19) 11 Patent Number: 5,985,337 Bortz Et Al
USOO5985337A United States Patent (19) 11 Patent Number: 5,985,337 Bortz et al. (45) Date of Patent: Nov. 16, 1999 54 PROCESS FOR PREPARING A PROTEIN Seuss I: “Einfluss der Raucherung auf nährwertbestim HYDROLYSATE FROM PROTEIN mende Bestandteile v Fleischerzeugnissen. III. Proteinver CONTAINING ANIMAL PRODUCTS daulichkeit und Aminosaurengehalt bei Dosenbrühwurst (75) Inventors: Doris Blortz, Ilsfeld; Hans Bohrmann, und Rohwurst.” Fleischwirtschaft, vol. 66, No. 4, 1986, pp. Talheim; Dieter Maier, Ohringen; Rudi 544, 546, 548-550; 575 XP002088907. Miller, Sinsheim, all of Germany Schropp K. Geschmacksverstärker auf Basis Pflanzlicher eiweisshydrolysat XP002088908 * Abstract & Industrielle 73 Assignee: CPC International Inc., Englewood Obst- und Gemüseverwertung, vol. 56, No. 9, 1971, pp. Cliffs, N.J. 241-243. 21 Appl. No.: 08/906,728 H. Uhlig, Enzymes Work For Us, 1991, Hanser Berlag, p. 22 Filed: Aug. 5, 1997 323-Abstract. (51) Int. Cl. .................................................. A23L 1/31 J. Adler-Nissen, Enzymic Hydrolysis of Food Protein, 1986, 52 U.S. Cl. .............................. 426/56; 426/55; 426/533; Elsevier Appl. Sc. Pub., pp. 90 ff. 426/657 Margrander, Fleischwirtschaft 75: 1286–1287 (1995)—Ab 58 Field of Search .................................. 426/32, 55, 56, Stract. 426/59, 533, 58, 63, 656, 657 Behnke et al., Nahrung, 28:397–407, 1984-Abstract. 56) References Cited U.S. PATENT DOCUMENTS Lin and Chen, Proc. Of AAAP 2: 1112–1114 (1985). 1,922,484 8/1933 Mapson et al. ........................... 426/32 3,743,514 7/1973 Olson et al. ..... ... 99/109 Primary Examiner Leslie Wong 4,130,555 12/1978 Ohtsuka et al. 260/117 Attorney, Agent, or Firm Norris, McLaughlin & Marcus 5,356,637 10/1994 Loosen et al.
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Cassoulet De Porc Et De Mouton by Betsy and Francis
Cassoulet de Porc et de Mouton Day 1: Cook the Beans and prepare the pork for roasting. Cook the Beans: 2 lbs. white haricot beans 4 qts. of rapidly boiling water Drop the beans into the boiling water. Bring rapidly back to the boil and boil for 2 minutes. Remove from heat and let the beans soak in the water for 1 hour. While the beans are soaking, place: 1/2 lb. of pork rind or salt pork rind in a sauce pan and cover with 1 1/2 pints of cold water. (I used a package of "Pork fat back cured with water and salt" and cut off the excess fat) Bring to boil and boil for 1 minute. Drain and rinse in cold water and repeat the process. Then cut the salt pork rind into strips 1/4 inch and then into triangles. Cover again with 1 1/2 pints of cold water and simmer very slowly for 30 minutes. This freshens and softens the rind so that it will lose itself as it cooks with the beans. Set aside. Place the following in the pan with the soaked beans: A 1 lb. chunk of fresh unsalted, un-smoked streaky bacon or lean salt pork simmered for 10 minutes in 3 pts. of water. 4 oz. of sliced onions The rinsed pork rind and its cooking liquid A bouquet garni - parsley, 2 cloves of garlic, 2 cloves, 1/2 tsp, thyme and 2 bay leaves tied in cheesecloth. 1 tsp. salt if you have not used salt pork.
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Consumer Perceptions and Behaviours Regarding Traditional Pork Products from Agroforestry Pigs in Veneto Region (North-East Italy)
Consumer perceptions and behaviours regarding traditional pork products from agroforestry pigs in Veneto region (north-east Italy) Bondesan V.*1, Sartori A.1, Ricardi F.1, and Burgess P.J.2 1 Veneto Agricoltura, Regional Agency for Agriculture, Forestry and Food Sectors, Agripolis, Viale Università, 14, Legnaro 35020-Padova, Italy. 2 Cranfield University, Cranfield, Bedfordshire, UK * Correspondence author: [email protected]. Abstract: Outdoor free-range pig production is rare in the Veneto region of Italy and where it exists it is mainly linked to organic farming. Farmers who use agroforestry systems for pig production often process a large proportion of meat on-farm and they expect to receive a premium price from consumers for products such as traditional fermented salami. In order to understand consumer perceptions and behaviours towards agroforestry pigs, an investigation was undertaken which involved 387 consumers associated with nine local fair-trade groups that usually purchase products directly from farms. Although this sample does not represent all consumers, it provides information about consumers choosing “environment-friendly agriculture” such as organic or agroforestry systems. Questionnaires composed of 12 specific multiple choice questions plus questions, for example, regarding age, activity, education, and income were completed by consumers who had just seen a brief presentation on the main benefits of agroforestry systems for environment, pig welfare and product quality. Preliminary results indicated that the majority of respondents (74%) knew little about the positive effects of agroforestry. Nevertheless they were interested in the capacity of trees to reduce nutrient leaching in the soil and water (67%), increase carbon storage (43%) and improve pig welfare (37%).
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Iberian Pork Fat Processors CATALOGUE PRODUCTS 1 2 INTEXUR is a company founded in 1994 by Manuel and Jose Antonio Ramos Giles and is located in Higuera la Real (Badajoz). The Ramos brothers have focused on the quality of their products, human resourses and cutting-edge technology with the aim of adapting successfully to the needs of each customer. Our company is a trusted partner to carry out all projects related to animal fats. We are Iberian pork fat processors and we offer our customers differentiated quality products. INTEXUR has already an important presence in the national market and currently is placing some of its products such as iberian lard and iberian pork fat on the international markets. The commitment of INTEXUR is providing a personalized service and taking advantage of the Iberian pork excellences in order to place them at the disposal of the most demanding clients. INTEXUR has implemented a quality management system with ISO 22000 certification for food safety to ensure the realization of quality control during each phase of the chain of production and distribution process. We guarantee the quality of our products and promote continuous improvements in our food safety process. PRODUCTS 3 4 Products We develop a wide range of products from iberian pigs that are transformed and produced at our facilities. Our modern factory is placed in the south of the Extremadura region, the main production area of Iberian pigs, an emblematic and autochthonous animal with which the iberian ham is produced. In this area 80% of Iberian pigs are slaughtered and is where we acquires fats for the elaboration of our products among them iberian lard and iberian pork fat.
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BUTTERMILK and PORK RIND (CHICHARRÓN) BISCUITS Featured on September 16, 2017 for “The New Southern-Latino Table” Demo with Sandra Gutierrez
BUTTERMILK AND PORK RIND (CHICHARRÓN) BISCUITS Featured on September 16, 2017 for “The New Southern-Latino Table” demo with Sandra Gutierrez From the author: “These flaky biscuits are all about the pig. One of the many things Latinos and Southerners have in common in a love of pork—from the snout, all the way to the hooves—and an addiction to pork fat transformed into lard or rinds, called chicharrones. Lard is obtained from rendering the pig’s fat slowly and gently. The rinds are made by frying the skin until it becomes crispy, crunchy, and utterly irresistible. I love to use these two forms of fat in combination. These are favorites in my home, where we often slather them with Chipotle-Honey Butter” BUTTERMILK AND PORK RIND (CHICHARRÓN) BISCUITS Makes 1 dozen From The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South by Sandra Gutierrez Ingredients 2 cups self-rising flour (or 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt) ½ cup finely grated pork rinds (see note) ¼ cup chilled lard or bacon fat (or shortening, if you must) 1 cup buttermilk 2 tablespoons heavy whipping cream Directions Preheat the oven to 450⁰F. In a large bowl, whisk together the flour and grated pork rinds. Using a pastry blender (or two knives), cut the lard into the flour mixture until the pieces of fat are the size of baby peas. Blend in the buttermilk with a wooden spoon (I use my hands) just until the dough comes together.
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The Magpie in Relation to Agriculture
TECHNICAL BULLETIN NO. 24 OCTOBER, 1927 it NO]/ /. THE MAGPIE IN RELATION TO AGRICULTURE BY E. R. KALMBACH Biologist, Division of Food Habits Research Bureau of Biological Survey UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D. C. llllllllllM[llimi![[ll]llllllll]l IILMLILIIIIIl U. S. GOVEfiNMENT PRINTING OFFICE : Mli TECHNICAL BULLETIN No. 24 (/iGr>ÄVraSKwÄ*^J OCTOBER. 1927 UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D. C. THE MAGPIE IN RELATION TO AGRICULTURE By E. R. KALMBACH, Biologist, Division of Food HaMts Research Bureau of Biological Survey CONTENTS Page Page Distribution of the magpie 3 Control measures 21 Life liistory 4 Carrion stations 23 Food habits 5 Suet baits 24 Material examined 5 Vegetable baits 27 Food of adults 7 The yellow-billed magpie 28 Food of nestlings 18 Summary 29 Summary of food habits and economic status 20 In the West the magpie ^ is regarded much as is the crow in the East. Both birds are notoriously resourceful, and the roles that each plays are in many respects similar. Both birds—the crow in two centuries or more and the magpie in a much shorter period—^have learned to adapt themselves to conditions altered by advancing set- tlement. The magpie especially has not been backward in adjusting itself to the conditions surrounding the pioneer rancher's cabin and in making its influence felt. Among those who have come into direct contact with it, opinion regarding the magpie is usually adverse, a natural result in the case of any bird possessing some outstanding faults. There has been lack of definite information, on the other hand, concerning the insectivorous habits and other beneficial influences of the magpie.
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Evaluation of the Efficacy of Lactic Acid on Naturally Contaminated
1 Evaluation of the efficacy of Lactic acid and Buffered Lactic acid on naturally contaminated pork carcasses during the slaughtering process. A. Le Roux*, B. Minvielle & E. Gault IFIP – French institute for pig and pork industry La Motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France. *E-mail : [email protected] Abstract The aim of this study was to evaluate the efficacy of Lactic acid (LA) and Buffered Lactic Acid (BLA) as a single treatment onto pork carcasses at the end of the slaughter line. According to literature, a bacterial reduction up to 3 Log can be achieved, but the highest reductions are generally observed with artificial contamination. This on-site study measured the bacterial and commercial efficacy of spraying carcasses at the end of slaughter, just before chilling, at different concentrations (1 and 2% of LA, and 2% BLA) and temperatures (10 and 40°C). Bacterial contamination and sensory properties were evaluated on treated and untreated carcasses prior and following treatments, after 24h and 48h of storage. Aerobic colony counts and Enterobacteriaceae were enumerated on pooled samples from sites of the outside and the inside of each carcass. The overall bacterial reduction ranged from 0.1 to 0.8 Log, according to treatments, flora, and sampled area. Higher temperature or concentration did not clearly improve efficacy of LA, but reduced colour acceptability. BLA improved visual acceptance of treated carcasses but had a lower bacterial efficacy. In our normal processing conditions, Lactic acid efficacy appeared to be limited for naturally contaminated carcasses. Introduction Lactic acid decontamination of pork carcasses has been studied for many years.
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Casi Cielo Lunch Print
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United States Patent (19) (11 3,922,377 Whittle (45) Nov
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Hspi 249 Food Writing Thomas F Flynn Ii Food Writing Second Assignment 2/17/15
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