Pork Products
Alternative Curing
Publish Date: July 8, 2014
Curing impacts meat product attributes, resulting in unique product characteristics, when compared to fresh meat products. Traditionally, meat curing has been associated with processed meats for the purpose of altering color, flavor, safety, and shelf-life characteristics (Sebranek & Fox, 1985).
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Consumer Attitudes: What They Say and What They Do
Publish Date: April 9, 2010
There are 3,000 US companies producing meat products with combined annual revenue of about $85 billion (Research and Markets Ltd., 2009). They produce about 40 billion pounds of beef products per year, and 30 billion pounds of pork. The objective of this paper is to present an overview of factors that affect consumer behavior regarding pork purchase and consumption which may allow the pork industry to maximize demand for pork in the marketplace and successfully compete with other animal protein sources.
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Cooked Color in Pork
Publish Date: June 3, 2006
How would you like your pork chop? Medium rare? Well done? Most consumers have never been faced with this decision. Due to the concern for Trichinella spiralis, typical pork cookery practices involve heating the pork until it is overcooked and white in color. Cookbooks instruct to cook pork until it reaches an internal temperature of 160°F (71°C), which is the medium degree of doneness. Actually, under FDA guidelines, pork can be cooked to 145°F (63°C) for 3 minutes or 150°F (66°C) for 1 minute. Cooking pork at a lower temperature improves the moisture and flavor of the product. The dry, mild flavor that often accompanies pork is due to cooking beyond 160°F (71°C).
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Comparison of European & American Systems of Production and Consumption of Dry-Cured Hams
Publish Date: June 3, 2006
Dry cured hams or jamon have been produced using only pork, sea salt, fresh mountain air and time (Provence, 2002) in Southern Europe for 2000 years. USDA definition of a ham is the hind leg of a hog, which may be either fresh, cured, or cured-and smoked (FSIS, 1995). U.S. country (or dry-cured) hams are…
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