Cooked Pork Research Articles

Thiamine Content of Raw and Cooked Pork Tissues from Pigs of Known Dietary History1

OF THE many references in the literature (Ensminger et al., 1944; Miller et al., 1943; Booher, Hartzler and Hewston, 1942; Hughes, 1942; Pyke, 1940; Waisman and Elvejhem, 194I ) which indicate that pork muscle is an excellent source of thiamine, only four give information on the feed the pigs had received. Hughes (1941) reported that the pig is unable to synthesize thiamine and that the amount of this vitamin in pork muscle is related to the amount of thiamine ingested. These findings have been corroborated by Ensminger et al. (1944) , and by Miller et al. (1943), who fed rations containing controlled amounts of thiamine at different levels. Pyke (1940), who tested the thiamine content of various pig muscles using the thiochrome method, found the muscle from “swill-fed” pigs to contain less thiamine than muscle from pigs fed “a normal commercial meal.” He concluded that “a good pig ration” supplies all the thiamine that the animal is capable of storing.

The Retention of Thiamine, Riboflavin and Niacin in Cooking Pork and in Processing Bacon

The Retention of Thiamine, Riboflavin and Niacin in Cooking Pork and in Processing Bacon

STANDARDIZED METHOD OF TREATING TAPEWORM INFESTATIONS IN MAN TO RECOVER THE HEAD

It is a matter of interest that whereas the instances of infestation by Taenia solium have decreased in the United States until it is rarely found, the instances of infestation by Taenia saginata , judging from such few reports as are available, have remained about the same. It would seem that the fondness for raw meat has not changed in the human family over a long period of years. Through a great deal of propaganda by parasitologists and public health officials concerning the proper cooking of pork and the discovery of methods of killing trichinae by freezing, the instances of parasitic diseases of man obtained from swine have been decreased. In most large clinics today Taenia saginata is encountered about as frequently as at any time during which we have statistical data. It is surprising, therefore, that the treatment of this usually harmless parasite has not been improved on for many

THE USE OF ANTIMONY AND POTASSIUM TARTRATE IN TRICHINOSIS

As yet the active treatment of trichinosis is unsatisfactory. It is realized that the prophylactic measure of complete cooking of pork and sausage is by far the most important method we have of preventing the disease; and yet, even in spite of such a well known measure, trichinosis continues to exist. A review of the literature reveals that various methods of treatment are offered. In the early recognized cases a thorough evacuation of the gastro-intestinal canal is advised. Glycerin, because of its hygroscopic properties, has been recommended. Serum prepared from animals convalescing from the disease has been recommended (Salzer 1 and Hall and Wigdor 2 ). But various observers, including Schwartz, 3 were unable to show the efficacy of this line of attack. Aspidium, santonin and thymol have all been tried with indifferent results. Tyzzer and Honeij 4 attempted to destroy the trichinae by the use of the roentgen ray and