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Effect of Pork Belly-Type on the Microbiology of Bacon Cured with Or Without Potassium Sorbate
29 Journal ofFood Protection, Vol. 45, No.1, Pages29·32 "anuary 1982) Copyright ©, International Association of Milk, Food, and Environmental Sanitarians Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate M. K. WAGNERl, A. A. KRAFT2*, J. G. SEBRANEK3, R. E. RUST3, and C. M. AMUNDSON3 Departments ofFood Technology and Animal Science. Iowa State University, Ames, Iowa 50011 (Received for publication January 30, 1981) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/1/29/1650545/0362-028x-45_1_29.pdf by guest on 02 October 2021 ABSTRACT becoming well supplied with reports concerning nitrite and alternative agents for cured meats. Current information suggests that sorbate is an Fat- and lean-grade hog bellies were used to evaluate the effective antibotulinal agent (13), but more information microbiology of bacon cured with either 40 ppm of nitrite is needed relative to other microorganisms. particularly +0.26% of potassium sorbate or 120 ppm of nitrite with no spoilage types on bacon. Further, little is known about potassium sorbate. Bacon slices were inoculated to provide an the relation of packaging and processing variables on 5 6 initial representative flora of 10 -10 organisms per g of meat. meat products cured with sorbate. Bacon was packaged in high barrier film with high vacuum The purpose of this study was to observe the effects of (28-29 in. of Hg), stored at 0 - 5 C, and analyzed at 0, 10,21 and 28 days after processing for enumeration and identification of different pork belly-types (fat or lean) on the bacterial mesophiJic, psychrotrophic and lipolytic organisms. -
Beef Sirloin /Roast Beef
WELCOME! COME AND ENJOY THE OLDEST METHOD OF COOKING MEAT IN A VERY SPECIAL WAY WHICH GUARANTEES YOU UNIQUE QUALITY. WE DO NOT SIMPLY GRILL. NO! WE SPOIL OUR CLUB MEMBERS AND GUEST WHERE MEAT IS CONCERNED BUT ALSO WITH FISH AND EVERYTHING ELSE THAT CAN BE COOKED ON AN OPEN FIRE. OUR HAJATEC® GRILL IS EQUIPPED WITH A PATENTED HIGH-TECH GRILLAGE. IT GIVES AN OPTIMAL PLEASURE OF GRILLING WITHOUT ANY FAT DIPPING INTO THE EMBER! GRILLING IS DONE DIRECTLY OVER CHARCOAL, THEREBY ALL GRILLED FOOD GETS THIS TYPICAL HAJATEC® GRILL FLAVOUR. OUR CHARCOAL CONSISTS OF 2 VARIETIES MARABU WOOD AND COCONUT HUSK, - PURE NATURAL PRODUCTS WHICH ALSO SUPPORTS SUSTAINABILITY. CONCLUSION: ENJOY THE HEALTHIEST WAY OF EATING - EATING FOOD GRILLED OVER AN OPEN FIRE. AS ALL OUR MEALS ARE FRESHLY PREPARED WE ASK YOU KINDLY FOR YOUR PATIENCE. *** "NO PLEASURE IS TEMPORARY BECAUSE THE IMPRESSION IT LEAVES BEHIND IS PERMANENT" (JOHANN WOLFGANG VON GOETHE) ENJOY YOUR MEAL. 2 COOKING LEVELS CA. 46°C RAW BLUE RARE VERY RARE (115°F) SEARED ON THE OUTSIDE. COMPLETELY RED INSIDE. CA. 49°C - RARE (120°F) SEARED AND STILL RAW 75% INSIDE. CA. 52°C MEDIUM RARE (126°F) SEARED WITH 50% RAW CENTRE. 3 CA. 57°C P INK - MEDIUM (134°F) SEARED OUTSIDE. 25% PINK INSIDE. CA. 66°C - MEDIUM WELL (150°F) DONE THROUGHOUT WITH A SLIGHT HINT OF PINK. CA. 71°C - WELL DONE (160°F) WELL-DONE. 100% BROWN. THE MEAT MOTIVES ARE GRAPHIC ILLUSTRATIONS AND CAN DIFFER IN SHAPE AND COLOUR FROM NATURAL PRODUCT. 4 IMPORTANT INFORMATION! KOBE AND WAGYU BEEF CONSUMPTION IN LARGE QUANTITIES OF THIS NOBLE AND HIGH QUALITY MEAT IS NOT ALWAYS WITHOUT PROBLEMS. -
Diet Manual for Long-Term Care Residents 2014 Revision
1 Diet Manual for Long-Term Care Residents 2014 Revision The Office of Health Care Quality is pleased to release the latest revision of the Diet Manual for Long-Term Care Residents. This manual is a premier publication—serving as a resource for providers, health care facilities, caregivers and families across the nation. In long-term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long-term care residents. The Diet Manual for Long Term Care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets. The publication is not intended to be a nutrition-care manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents’ nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the manual. -
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. -
Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb. -
9 CFR Ch. III (1–1–12 Edition) § 316.11
§ 316.11 9 CFR Ch. III (1–1–12 Edition) capacity of 5 kilograms (11.025 lbs.) or products: And provided further, That less and containing a single kind of imitation sausage packed in properly product: Provided, That such products labeled containers having a capacity of in properly labeled closed containers 3 pounds or less and of a kind usually exceeding 5 kilograms (11.025 lbs.) ca- sold at retail intact, need not bear the pacity, when shipped to another offi- word ‘‘imitation’’ on each link or piece cial establishment for further proc- if no other marking or labeling is ap- essing or to a governmental agency, plied directly to the product. need only have the official inspection (b) When cereal, vegetable starch, legend and list of ingredients shown starchy vegetable flour, soy flour, soy twice throughout the contents of the protein concentrate, isolated soy pro- container. When such products are tein, dried milk, nonfat dry milk, or shipped to another official establish- calcium reduced dried skim milk is ment for further processing, the inspec- added to sausage in casing or in link tor in charge at the point of origin form within the limits prescribed in shall identify the shipment to the in- part 319 of this subchapter, the prod- spector in charge at destination by ucts shall be marked with the name of means of Form MP 408–1. each added ingredient, as for example (c) The list of ingredients may be ap- ‘‘cereal added,’’ ‘‘potato flour added,’’ plied by stamping, printing, using ‘‘cereal and potato flour added,’’ ‘‘soy paper bands, tags, or tissue strips, or flour added,’’ ‘‘isolated soy protein other means approved by the Adminis- added,’’ ‘‘nonfat dry milk added,’’ trator in specific cases. -
City Pork Brasserie & Bar 7327 Jefferson Hwy Baton Rouge, LA
Sunday-Saturday City Pork Brasserie & Bar 11AM-8PM 7327 Jefferson Hwy Baton Rouge, LA 70806 225-615-8880 APPETIZERS SANDWICHES served with chips Wild Boar Flautas $13 tortilla rolled, braised wild boar, smoked avocado cream, Gulf Fish Sandwich $14 smoked cheddar, pickled onions, micro-cilantro seared gulf fish with remoulade, lettuce and tomato on Pork Debris Spring Rolls $12 brioche bun asian slaw, peanut sauce, noodles, banh mi pork, carrots, sprouts Big Pig $13 pulled pork, house bbq, coleslaw on brioche bun Baby Back Ribs $14 smoked half rack, house bbq sauce, cilantro Big Chicken $12 CP smoked chicken, house bbq, coleslaw on brioche bun Brisket Nachos $15 house chips, brisket, queso, coleslaw, jalapeno, bbq sauce Brisket $15 14 hour smoked brisket, horseradish cream, sweet pickles, Salmon Saltine $14 house smoked salmon, dill aioli, avocado, capers, sundried pickled red onions on brioche bun tomato and red onion City Club $13 Sticky Wings $13 smoked chicken, house cured & smoked ham & bacon, honey swamp pop cane cola, ginger chili, lime zest mustard, swiss, lettuce, tomato on multi-grain bread Boudin Balls $9 BLT $12 house boudin, remoulade, pickled onions, sweet pickles and house bacon, tomato, lettuce & mayo on texas toast pickled jalapenos Cubano $13 SALADS pulled pork, house cured ham, swiss, house pickles, mojo sauce on cuban bread Local Greens $9 spring mix, tomato, radish, bacon lardons, gorgonzola Pork Belly Hoagie $14 crumbles, red onions, pepper jelly vinaigrette coffee braised pork belly, house bacon, mustard greens, smoked cheddar on cuban bread Jefferson Greens $15 spring mix, tomato, radish, smoked chicken, bacon lardons, CP Brisket Burger $15 gorgonzola crumbles, red onions, pepper jelly vinaigrette 8oz. -
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. -
Potential for Growth of Clostridium Perfringens from Spores in Pork Scrapple During Cooling
FOODBORNE PATHOGENS AND DISEASE Volume 7, Number 2, 2010 ª Mary Ann Liebert, Inc. DOI: 10.1089=fpd.2009.0405 Potential for Growth of Clostridium perfringens from Spores in Pork Scrapple During Cooling Vijay K. Juneja,1 Anna C.S. Porto-Fett,1 Kelly Gartner,2 Linda Tufft,2 and John B. Luchansky1 Abstract We conducted stabilization studies to determine the ability of Clostridium perfringens spores to germinate and grow during exponential cooling of a commercial formulation of pork scrapple. Scrapple was inoculated with a mixture of three strains of C. perfringens spores (NTCC 8238, NCTC 8239, and ATCC 10288), vacuum packaged, and reheated (20 min=93.38C) in a circulating water bath. The cooked samples were cooled (30 s) in an ice bath before being transferred to a programmable water bath to cool through the temperature range of 54.48C to 7.28C in 12, 14, or 21 h to simulate deviations from the required cooling time of 6.5 h. After cooling, the samples, in duplicate, were analyzed to determine if growth from spores had occurred. The samples were plated onto tryptose–sulfite–cycloserine agar and incubated anaerobically at 378C for 48 h before counting the colonies. Minimal growth (less than 1.0 log) was observed during a 12- or 14 h cooling period. However, when the time to achieve 7.28C was extended to 21 h, C. perfringens spores germinated and grew from an inoculum of *3.0 log10 to *7.8 log10 CFU=g. Thus, scrapple must be cooled after cooking to 7.28C within 6.5 h, but for no more than 14 h, to prevent a food safety hazard from outgrowth of C. -
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 -
Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet
nutrients Article Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet Hanna Górska-Warsewicz * , Krystyna Rejman , Wacław Laskowski and Maksymilian Czeczotko Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; [email protected] (K.R.); [email protected] (W.L.); [email protected] (M.C.) * Correspondence: [email protected]; Tel.: +48-22-5937144 Received: 13 November 2019; Accepted: 27 November 2019; Published: 3 December 2019 Abstract: The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. -
Flaky Lard and Butter Pastry
Flaky Lard and Butter Pastry Yield Enough dough for two 9-inch single-crust pies or one 10-inch double crust pie Time About 30 minutes of active time, plus three 20- to 30-minute periods of refrigeration to rest the dough between turns Baking Notes This pastry recipe, a standard pie dough with “turns,” can also be called a semi-puff pastry. Semi-puff has the virtue of being simpler to execute than classic puff pastry while producing exquisite flakiness and a bit of lift that gets close to the real deal. Close enough for us. The turns also give the dough unflappability in terms of handling. Each full turn involves rolling the dough out into a long rectangle and folding it across itself into thirds. Then the process is repeated. The dough will show chunks of butter at the early stages and look scraggly and ragged. But with successive turns it will become easier to work with and progressively tidier. As with all of Anson Mills heirloom flours, this pastry flour hydrates slowly. The initial rough dough may feel dry, but resist the impulse to add additional water. All the ingredients for this crust should be frozen first. Of course, your flour is already frozen, right? Because Anson Mills flour lives in the freezer. The lard will be frozen, too. Freeze the butter for a half hour before making the pastry. Equipment Mise en Place For this recipe, you will need a digital kitchen scale, a food processor, a large mixing bowl, a rubber spatula, a bench knife, plastic wrap, a rolling pin, and a ruler.