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2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
Boom in Goat and Sheep Sectors As Affluence Grows
SECTOR REPORT – FRESH MEAT Boom in goat and sheep sectors as affluence grows Higher incomes, religious customs and cultural events have been driving demand for goat and sheep meat, ARIEF FACHRUDIN and the Aqiqah Al-Hafiz processes 20-30 sheep per week to meet Asian Agribiz team find. demand for aqiqah. 2 ASIAN MEAT MAGAZINE – March/April 2020 Increasing demand for goat meat has been driving growth in Vietnam’s goat population. Official data shows that from 2016-19, the market grew by an average of 18% per year. In 2018 alone, it increased by a quarter on the back of strong sales in China. Last year, goat numbers reached 2.8 million heads, an increase of 15% over 2018. Most goat production takes place in Ninh Binh province in the north and south-central Ninh Thuan province. Capacities at farms in these two regions range from 1500-3000 heads, and from 15-20 animals. Pham Van Hung, owner of a 3000-head goat farm in Lam Dong, told Asian Meat Magazine that goats are happy in Vietnam’s harsh, arid and hilly conditions. “Yet we don’t yet have widespread commercial production. The main problem is a lack of high-quality breeding goats and an effective farming model,” Mr Hung said. “We have to import breeding goats. This raises production cost to beyond consumer affordability.” Perception Concerns over food safety, a growing issue in Vietnam, have helped drive goat meat sales. “Consumers think that goat meat is extremely safe, with no antibiotics and banned substances, while also rich in nutrients,” said Mr Hung. -
Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: a Means–End Chain Study
animals Article Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means–End Chain Study Serena Mandolesi 1 , Simona Naspetti 1,* , Georgios Arsenos 2 , Emmanuelle Caramelle-Holtz 3, Terhi Latvala 4, Daniel Martin-Collado 5, Stefano Orsini 6, Emel Ozturk 7 and Raffaele Zanoli 7,* 1 Department of Materials, Environmental Sciences and Urban Planning (SIMAU), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] 2 Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, P.O. Box 393, GR-54124 Thessaloniki, Greece; [email protected] 3 The French Livestock Institute/Institut de l’Elevage (IDELE), Campus INRA—Chemin de Borde Rouge, CEDEX, BP 42118-31321 Castanet Tolosan, France; [email protected] 4 Economic Research, Natural Resources Institute Finland (Luke), Koetilantie 5, 00790 Helsinki, Finland; terhi.latvala@luke.fi 5 Animal Production and Health Unit, Agrifood Research and Technology Centre of Aragon (CITA), Gobierno de Aragón, Avenida Montañana 93, 050059 Zaragoza, Spain; [email protected] 6 Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire GL7 6JN, UK; [email protected] 7 Department of Agricultural, Food and Environemntal Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] * Correspondence: [email protected] (S.N.); [email protected] (R.Z.); Tel.: +39-071-220-4929 (R.Z.) Received: 15 April 2020; Accepted: 18 June 2020; Published: 26 June 2020 Simple Summary: In Europe, human consumption of sheep/goat meat is lower than for other types of meat (e.g., chicken, beef). This study contributes to a better understanding of why/why not sheep/goat meat is consumed in Europe, and which are the relevant attributes, situations associated with small ruminants’ meat consumption by consumers. -
Carcass Yield and Physico-Chemical Characteristics of Japanese Quail Meat
ISSN 1023-1072 Pak. J. Agri., Agril. Engg., Vet. Sci., 2017, 33 (1): 111-120 CARCASS YIELD AND PHYSICO-CHEMICAL CHARACTERISTICS OF JAPANESE QUAIL MEAT F. N. Awan1, A. H. Shah1, A. H. Soomro2, G. S. Barahm1 and S. G. Tunio1 1 1Departgment of Animal Products Technology, 2Institute of Food Science and Technology, Sindh Agriculture University Tandojam, Pakistan ABSTRACT The use of poultry meat and its products has grown throughout the world. Over the last few years, quail (C. coturnix) meat has attained much attractiveness among consumers. During present study twenty (n=20) Japenese quails were purchased and carcass yield and physico-chemical characteristics of meat were determined. Carcass yield, physico-chemical characteristics such as pH, water holding capacity, drip loss, cooking loss, protein, fat, ash, glycogen and calorific value were determined according to the established methods. The results revealed that the average carcass yield in group A (69.52±0.42%) was statistically lower (P< 0.05) to that of group B (72.16±0.73%) whereas the pH values in both groups were non-significant (group A, 6.44±0.06%; group B, 6.52±0.04%). The difference in water holding capacity and cooking loss of quail meat in two groups was found non-significant (P> 0.05). Average drip loss in quail meat of group A (2.64±0.26%) was remarkably higher than that of group B (2.62±0.25%). The protein content of quail meat in group B (21.21±0.58%) was significantly (P> 0.05) higher than group A (19.40±0.49%). -
Federal Register Notice Pdf Icon[PDF – 266
52488 Federal Register / Vol. 85, No. 166 / Wednesday, August 26, 2020 / Rules and Regulations PART 180—[AMENDED] TABLE 2 TO § 180.712 • Federal eRulemaking Portal: http:// www.regulations.gov. Follow the ■ 1. The authority citation for part 180 Parts per instructions for submitting comments. Commodity million continues to read as follows: • Mail: National Institute for Authority: 21 U.S.C. 321(q), 346a and 371. Cattle, fat .................................... 0.01 Occupational Safety and Health, NIOSH Cattle, meat ................................ 0.01 Docket Office, 1090 Tusculum Avenue, ■ 2. Add § 180.712 to subpart C to read Cattle, meat byproducts ............. 0.01 MS C–34, Cincinnati, Ohio 45226–1998. as follows: Egg ............................................. 0.01 Goat, fat ...................................... 0.01 Instructions: All information received § 180.712 Inpyrfluxam; tolerances for Goat, meat .................................. 0.01 in response to this document must residues. Goat, meat byproducts ............... 0.01 include the agency name and docket Hog, fat ....................................... 0.01 number [CDC–2020–0036; NIOSH–335]. (a) General. (1) Tolerances are Hog, meat ................................... 0.01 established for residues of the fungicide Hog, meat byproducts ................ 0.01 All relevant comments received will be inpyrfluxam, including its metabolites Horse, fat .................................... 0.01 posted without change to http:// and degradates, in or on the Horse, meat ............................... -
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. -
Dog Meat Politics in a Vietnamese Town
DOG MEAT POLITICS IN A VIETNAMESE TOWN Nir Avieli Ben Gurion University In 1999 there were only two semi-clandestine dog-meat restaurants in Hoi An, a town in Central Vietnam. In 2004 there were dozens, serving mostly men of the new middle class. This article explores the sudden popularity of dog meat in Hoi An and discusses its meanings. Based on traditional forms, eating dog meat expresses masculinity. While class distinctions, religious propensities, and pro- cesses of modernization shape local attitudes regarding this culinary trend, the overarching theme that explains the sudden proliferation of dog-meat restau- rants in Hoi An is political and has to do with the diners’ attitude towards the regime: eating dog meat expresses political allegiance, while avoiding it indi- cates disdain. (Dog meat, politics, masculinity, Confucianism, Vietnam) Dog-meat restaurants and eating dog meat have long been popular in the North of Vietnam, but not in the Center and South. In 1999, there were only a couple of places serving dog meat in Hoi An, a town in Central Vietnam. One was hidden in a maze of alleys beyond the town’s ancient quarter; the other was located outside the town, by a small country road. The signs for both restaurants read “Thit Cay” and not “Thit Cho” (dog meat). Cay, according to my Vietnamese language teacher, “is a kind of fox and a euphemism for dog meat in the Center and South, used to camouflage places selling dog meat.” But in 2004, there were dozens of eating venues throughout the town announcing “Thit Cho.” This rapid development of a culinary fashion stimulated exploring why dog meat became popular so quickly, and if any meanings were attributed to eating it. -
Nutritive Value of Goat Meat Is Becoming Increasingly Important in the Health Management H H H H H H H H H H H H H H H H H of People
ALABAMA A&M AND AUBURN UNIVERSITIES Nutritive Value of UNP-0061 Goat Meat Introduction Meat is the primary reason to raise goats, which is why meat goats constitute the majority of the world’s goat production systems. Goat meat comprises 63 percent of all red meat that is consumed worldwide. Currently, goats are the main source of animal protein in many North African and Middle Eastern mature goats is used primarily in processed foods such as nations. Goats are also sausage or chili. important in Southeast Asia, the Caribbean, and With a growing ethnic population that is accustomed to other tropical regions. eating goat meat, the future of the U.S. meat goat industry looks promising. Preferences and consumption patterns for goat meat are dictated by cultural, traditional, and Nutrient Composition religious backgrounds, and Goat meat has been established as a lean meat with the socioeconomic status favorable nutritional qualities, and it’s an ideal choice for of the community. Cabrito, the health-conscious consumer. Table 1 compares the a delicacy in Central and nutrient values of prepared goat meat, chicken, and other South America, is meat red meats consumed in the United States. from goat kids slaughtered when 1 to 3 months of Table 1. Nutrient Composition of Goat and Other age and weighing less Types of Meat1, 2 than 50 pounds. Chevon is meat from older goat Nutrient Goat Chicken Beef Pork Lamb ARCHIVE Calories 122 162 179 180 175 kids slaughtered when 6 to 9 months of age and Fat (g) 2.6 6.3 7.9 8.2 8.1 weighing from 50 to 75 Saturated Fat (g) 0.79 1.7 3.0 2.9 2.9 pounds. -
Import Demand for Goat Meat, Sheep and Lamb, and Other Lesser
IMPORT DEMAND FOR GOAT MEAT, SHEEP AND LAMB, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE (Under the Direction of Jack E. Houston) ABSTRACT American diets, especially meat consumption, have changed dramatically over the past decade. There has been a shift away from red meats towards white meats. These changes are not in isolation; they seem to be in line with dietary changes worldwide. Changes in consumption patterns in the United States have mainly been prompted by the current wave of population diversity, as well as the health consciousness of the American population. These factors have created a favorable environment for goat meat. This thesis investigates the import demand elasticity for goat meat, along with sheep and lamb, and other lesser meats as a system of minor meats. Due to lack of local production data on goat meat, import data was utilized to determine the import demand. The Generalized Composite Commodity Theorem was employed to test for separability of imports from local production. It was determined that import demand for goat meat and sheep and lamb are both price inelastic and luxury goods, which implies that import demand does not vary much with changes in import prices. INDEX WORDS: Food Consumption, Import Demand, Minor Meats, Goat Meat, Ethnic Community, Separability, LA/AIDS Demand System IMPORT DEMAND FOR GOAT MEAT, LAMB AND MUTTON, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE B.Sc. Agriculture, The University of Nairobi, Kenya, 1994 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2005 © 2005 Doris Nekesa Sande All Rights Reserved IMPORT DEMAND FOR GOAT MEAT, LAMB AND MUTTON, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE Major Professor: Jack E. -
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. -
Arkansas Sheep and Goat News Newsletter for the Arkansas Sheep and Goat Industry
United States Department of Agriculture, University of Arkansas, and County Governments Cooperating Arkansas Sheep and Goat News Newsletter for the Arkansas Sheep and Goat Industry Buying a Meat Goat Dr. E. A. B. Oltenacu, Revised April 1999 by Dr. Tatiana Stanton Vol. 1, No. 2 June 2009 Cornell University, Ithaca, New York Contents So you’ve decided to buy a meat start out with a healthy, sound (sound goat wether. OK – let’s start looking. means free of structural defects) goat • Buying a Meat Goat First, if at all possible, find someone kid that appears to have a good meat • Compare the Health who knows a lot about goats to go carcass. You should usually buy a Benefits of Goat Milk “shopping” with you. This way they market wether shortly after weaning Versus Cow Milk can help you avoid goats with serious unless you raised him yourself from • Feeding Your problems and find a goat that meets one of your own does. Guard Dog your needs. They will also have a better idea of what a fair or realistic You can also start with a two- • USDA to Launch First price is for specific goats. week-old kid that you will need to National Goat Study bottle-feed at least twice daily, but this • Final Rule on Interstate Do not buy your 4-H project goat will take both a lot of work and a lot of Movement of Sheep at an auction. It is much better to buy it milk. Bottle-fed kids are generally less and Goats Published direct from the person who raised it. -
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.