Pork Dishes Research Articles

Macau, Bali and the Malay World: A Gastronomic Perspective

Macau’s location on the South China Sea suggests that any syncretic activity would have been of Sinitic-Portuguese variety. However, the situation is rather more nuanced, as the culture of the Macanese people, who consider themselves the ‘sons of the land’, reflects Portuguese colonial activity across the Indian Ocean and especially Malacca. Links between Macau and the ‘Malay World’ are deep and complex, and this paper approaches this issue through historical and political analysis, but also through the specifics of etymology and cuisine. The paper also draws comparisons with other ‘creolised’ cuisines in Southeast Asia such as Peranakan food in Malaysia and Western-Indonesian hybrids that have arisen in the tourism context of Bali. Given the importance played by women in preparing dishes for Portuguese men in Macau, parallels are drawn with the role of enslaved Hindu-Balinese women in colonial Batavia (Jakarta) who prepared pork dishes for their Dutch masters.

Meat and fat qualities of pigs of different breeds

Objective. Study of meat and fat qualities of pigs of different genotypes. The research was conducted on young large white and Poltava meat breeds. Methods. General scientific, interdisciplinary, analytical, zootechnical, physical and chemical. During the fattening period, such indicators as live weight gain and feed consumption per unit of gain, the age of reaching live weight of 100 kg are taken into account. The content of meat, fat and bones in the carcasses, as well as the chemical composition and physical properties of the meat were determined. Results. Observations showed that the average daily increase in the live weight of animals of large white breed during fattening was 690 g, the payment of fodder was 4.22 fodder. unit Young animals reached a live weight of 100 kg in 182 days. Animals of the Poltava meat breed, respectively, 720 g of average daily gain, 3.95 feed. unit and the time to reach a live weight of 100 kg - 170 days. Pigs of the Poltava meat breed surpassed the young of the large white breed in terms of carcass length (by 6.3 cm, or 7.2 %), the weight of the rear third of the half carcass (by 0.75 kg, or 6.6 %) and had thinner (by 5 mm, or 15 %) spigot, evenly distributed along the entire length of the half-carcass. This, in turn, led to a higher yield of the most nutritionally valuable parts ofpork (bone, loin, brisket). The meat of animals of the Poltava meat breed was a little more tender, since it took 35 % less effort to cut its standard sample than the meat of pigs of the large white breed. The meat of pigs of a large white breed was characterized by less boiling and more intensive coloring. The most pronounced were interbreed differences in the chemical composition of pork dishes prepared in different ways. Boiled large white pork contained more moisture (by 3.65 %) and fat (by 4.15 %), but less protein (by 1.1 %). The same pattern was observed in the chemical composition of fried pork. Conclusions. The obtained research results allow us to state that the fleshiness of pig carcasses is a breed, hereditarily determined trait that can be improved by breeding methods. Feeding and housing conditions also affect the productive qualities of pigs, however, their different genotypes react differently and to different degrees to the influence of environmental factors. Keywords: breed, live weight, pork, half carcass length, meat quality, tenderness, chemical composition.

Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique

AbstractCodification of country-of-origin cuisines serves as a powerful tool for the international promotion of a country and the reinforcement of its national identity. Even though there have been efforts in that direction, Ecuadorian gastronomy is not consensually codified. This study aims to compare the perceptions of Ecuadorian gastronomy among inhabitants of coastal and highland cities —where most of the population of the country lives— using free listing as a study technique, to distinguish consumers’ demographics through their representations, to define a list of the most culturally salient preparations, and to compare these perceptions with the traditional Ecuadorian dishes set forth by the Ministry of Tourism for the promotion of Ecuadorian cuisine. Data were acquired through face-to-face surveys in the main coastal and highland cities of Ecuador (n = 294) in which participants were asked to list the main dishes of Ecuadorian cuisine. The study identifies 25 preparations that exhibit the highest cultural consensus as determined by B'score. The four most salient dishes are encebollado (tuna, onion, and cassava soup), ceviche (lime-cured fish or shrimp cold soup), hornado, and fritada (roast and fried pork dishes, respectively). The representations of The Coast and Highlands show weak correlation (0.286 in Spearman’s test) despite having 60% consensus in the most salient dishes, and other groups show much higher consensus. There is agreement with most provincial dishes selected for the promotion programs of Ecuadorian cuisine, although there is room for improvement. This study is valuable to help codify Ecuadorian gastronomy from a grassroots perspective, to point out promotion and local development practical implications for both domestic and international tourism, and to lay the groundwork for further research.

Hearing Loss from S. Suis Meningitis In A Middle-Aged Couple

Hearing Loss from S. Suis Meningitis In A Middle-Aged Couple

The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy

ABSTRACT Thermal treatment of protein-rich food can lead to the formation of biologically active heterocyclic aromatic amines (HAAs). One of the methods to learn how to reduce the content as well as the influence of these compounds on heath is the study of factors inhibiting their synthesis. In the current investigation, the effect of onion and garlic on the formation of six possibly carcinogenic non-polar HAAs (α-, γ- and δ-carbolines) and two co-mutagenic β-carbolines (harmane and norharmane) was evaluated by comparing their contents in meat and gravy samples obtained from pan-fried pork dishes prepared in the presence and absence of these vegetables. Carbolines were isolated from food samples by solid phase extraction. The quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection. The concentrations of individual compounds in dishes prepared without added vegetables ranged from 0.02 ng g−1 (3-amino-1,4-dimethyl-5 H-pyrido(4,3-b)indole; Trp-P-1) to 10.1 ng g−1 of meat (2-amino-9 H-pyrido[2,3-b]indole; AαC). Onion (30 g/100 g of meat) and garlic (15 g/100 g of meat) lowered the total content (in meat and gravy) of the α-, δ- and γ-carbolines in the range from 52% to 87%. In contrast, onion caused an increase in the norharmane concentration both in meat and gravy. The percentage of carbolines in the gravies (assuming that their total content in meat and gravy is 100%) was higher in dishes prepared with onion and garlic than in dishes without these seasonings.

A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods

It has been seen that the majority of carcinogens are formed depending upon the cooking and processing conditions employed which influences their magnitude to adversely affect the food products. High heat, marination, roasting, frying, grilling etc. can significantly affect the household food products. The most frequently occurring carcinogens are Heterocyclic aromatic amines (HAA), Polycyclic aromatic hydrocarbons (PAH), N-Nitrosamines (NA), Acrylamide (AA) and aflatoxins. These agents are found in variety of food sources due to unhealthy processing conditions such as marinated pork dishes, chicken drumsticks, grilled chicken, smoked chicken and fish preparations, potato chips, sausages, soy sauce etc. Apart from these, marketed cooking oils of various grades, synthetic antioxidants and regular high consumption of coffee can remarkably increase the risk of causing cancer. Therefore, an appropriate knowledge and awareness in context to some harmful processing conditions must be taken into consideration before consuming the final food product. This review aims to summarize the major carcinogens from food with evidences, the mechanism of formation, carcinogenic action and ways to reduce the level of these carcinogens from food.

Trichinellosis Outbreak Linked to Consumption of Privately Raised Raw Boar Meat - California, 2017.

On January 15, 2017, a hospital physician notified the Alameda County Public Health Department (ACPHD) in California of a patient with a suspected diagnosis of trichinellosis, a roundworm disease transmitted by the consumption of raw or undercooked meat containing Trichinella spp. larvae (1). A family member of the initial patient reported that at least three other friends and family members had been evaluated at area hospitals for fever, myalgia, abdominal pain, diarrhea, and vomiting. The patients had attended a celebration on December 28, 2016, at which several pork dishes were served, including larb, a traditional Laotian raw pork dish, leading the hospital physician to suspect a diagnosis of trichinellosis. Although the event hosts did not know the exact number of attendees, ACPHD identified 29 persons who attended the event and seven persons who did not attend the event, but consumed pork taken home from the event by attendees. The event hosts reported that the meat had come from a domesticated wild boar raised and slaughtered on their private family farm in northern California. ACPHD conducted a case investigation that included identification of additional cases, testing of leftover raw meat, and a retrospective cohort study to identify risk factors for infection.

Distribution and Antimicrobial Susceptibility of Foodborne Salmonella Serovars in Eight Provinces in China from 2007 to 2012 (Except 2009).

One thousand four hundred ninety-one Salmonella isolates recovered from retail foods including chicken, beef, fish, pork, dumplings, and cold dishes in China in 2007, 2008, 2010, 2011, and 2012 were analyzed for distribution of serotype and antimicrobial susceptibility. A total of 129 Salmonella serotypes were detected among 1491 isolates. Salmonella Enteritidis (21.5%), Typhimurium (11.0%), Indiana (10.8%), Thompson (5.4%), Derby (5.1%), Agona (3.8%), and Shubra (3.0%) were the seven most important serotypes in 1491 isolates. For antibiotic susceptibility, except 16 (1.1%) isolates were susceptible to all tested antibiotics, 131 (8.8%) resisted 1-2 and 1344 (90.1%) resisted three or more antibiotics. One thousand forty-six (70.2%) of 1491 Salmonella isolates were identified as multidrug-resistant (MDR) isolates, which could resist three or more categories of antibiotics. Resistance to sulfisoxazole (78.1%) was most common among the tested Salmonella, followed by tetracycline (70.6%), trimethoprim/sulfamethoxazole (68.0%), and nalidixic acid (63.4%). Resistances to amikacin (20.0%), levofloxacin (18.7%), gatifloxacin (17.9%), ceftriaxone (17.7%), and cefoxitin (13.2%) were less frequently detected. Resistance to fluoroquinolones was most common among Salmonella Shubra and Indiana isolates, while resistance to cephalosporins was frequently detected among Salmonella Thompson isolates. The results highlighted the diversity of Salmonella serotypes and the high prevalence of Salmonella MDR isolates in China. Compared with Salmonella Enteritidis and Typhimurium isolates, the higher fluoroquinolones and cephalosporins resistance rates of some individual serotypes (Salmonella Shubra, Indiana, and Thompson) also provided more information for further study related to fluoroquinolones or cephalosporin-resistant Salmonella.

대학 교직원 식당에서의 식단중심요리의 다양성

ABSTRACT This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbo-hydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to im-prove the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chick-en dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or sea-food were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

Salmonella and Campylobacter contamination of ready-to-eat street-vended pork meat dishes in Antananarivo, Madagascar: a risk for the consumers?

Street-food vending has been increasing in many developing countries and particularly in Madagascar since 2000. Gastroenteric diseases cause 37% of all deaths each year, and 50% of children <5 years are infected with intestinal pathogens. However, there has been little information regarding the incidence of street-food-related diseases, or foodborne pathogens in pork, which is the most commonly eaten meat, along with chicken. Thus, the aim of this study was to investigate the safety of traditional ready-to-eat street-vended pork dishes and to assess the association of restaurant characteristics and cooking practices with Salmonella and Campylobacter contamination of these meals. Sixty street-restaurants were studied from March 2012 to August 2012 in Antananarivo. A questionnaire was submitted to the managers, and samples of ready-to-eat pork dishes were bought. Salmonella spp. were isolated in 10% of the 60 street-restaurants studied and in 5% samples of pork dishes. The most prevalent serovars isolated were Salmonella Typhimurium (44%) and Senftenberg (33%). Campylobacter was not detected. Only 4 of the 43 variables tested in the screening analysis were significantly associated with Salmonella spp. contamination of the street-restaurants. The risk for a restaurant to be Salmonella positive decreased when there were specific premises for the restaurant and when the staff was wearing specific clothes when working. Conversely, that risk increased when the temperature of ready-to-eat pork was <52 °C and when tablecloths were used in the restaurant.

Consumer Attitudes and Perceptions towards Western Cuisine: A Strategic Investigation of the Italian Restaurant Industry in Malaysia

This study investigates consumer attitudes towards Italian cuisine in Malaysia. The popularity of Italian cuisine continues to shape the global evolution of Western-ethnic cuisines. Simplicity, taste, and food preparation of Italian cuisine stimulates new restaurant creation. This study uses in-depth analysis of research literature together with a strategic environmental scan and structured interviews. The results show that high prices, doubts regarding authenticity, and Muslim concerns regarding pork dishes create uncertainty among Malaysian consumers. These negative perceptions could dampen growth in the Italian cuisine sector. The study contributes to strategic marketing, entrepreneurship, and tourism related studies and practitioners in the field.

Preferences and Consumption Patterns of Foreign Residents for Korean Traditional Pork Dishes

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

Preferences and Consumption Patterns of Consumer to Develop Processed Pork Products for Export

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

돈육섭취에 의한 항생제 내성 황색포도상구균 및 독소의 식이노출평가

Antimicrobial resistance of foodborne pathogens is an important food safety issue worldwide as well as in Korea. In thisstudy, exposure to antimicrobial resistant (AMR) Stapylococcus aureus was assessed from the consumption of pork basedfood dishes prepared in food service operations using the Monte Carlo simulation. Thirty five isolates of S. aureus wereobtained from 124 semi-processed pork products and their antibiotic resistance patterns were determined. The highest resis-tance was observed for penicillin (76.7%) followed by ampicillin (70.0%). Two isolates were resistant to oxacillin (6.7%)and no vancomycin resistance was observed. Dietary exposure to penicillin resistant S. aureus as the most frequentlyobserved AMR S. aureus from pork-based dishes was estimated based on contamination data as well as compliance toguidelines for time and temperature controls during food service operations. The mean level of penicillin resistant S. aureusin pork dishes during preparation was below 1 Log CFU/g. As a conservative approach, 95th percentile estimated level ofpenicillin resistant S. aureus was below the level for toxin production. The estimated probability of staphylococcal intoxi-cation by AMR S. aureus was very low using currently available data.Key words: antimicrobial resistance, dietary exposure, Monte Carlo simulation, Stapylococcus aureus, pork-based food

HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic

The effect of onion and garlic on the formation of polycyclic aromatic hydrocarbons (PAHs) was evaluated by comparing the concentrations of PAHs in meat and gravy samples coming from pork dishes prepared in the presence and absence of these spices. PAHs were analysed by high performance liquid chromatography with fluorescence detection. The clean-up procedure included alkaline hydrolysis, solid-phase extraction (on columns with diatomaceous earth and propyl sulphonic acid) and column chromatography on silica gel. Total concentrations of 6 PAHs (benzo[b]fluoranthne, benzo[k]fluoranthne, benzo[a]anthracene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene) were (in ngg−1 of cooked meat) from 2.0 to 7.2 in meat samples and from 0.05 to 0.6 in gravies. Concentration of B[a]P was from 0.38 to 1.61 in meat and from 0.01 to 0.11 in gravy samples. Onion (30/100g of meat) caused on average decrease of 60% of the total content of PAHs in pan fried meat and of over 90% in gravies. Garlic (15/100g of meat) lowered the concentration of 54% in meat on average and from 13.5–79% in gravies.

Pig: A Scholarly View

In George Orwellrs Animal Farm, the pigs infamously changed the law to read: lsome animals are more equal than othersr (108). From Charlotters Web to Babe, there are a plethora of contemporary cultural references, as well as expressions of their intelligence and worth, which would seem to support the pigsr cause. However, simultaneously, the term lpigr is also synonymous with negative attributesmgreed, dirtiness, disarray, brutality and...

“Porky Times”: A Brief Gastrobiography of New York’s The Spotted Pig

“Porky Times”: A Brief Gastrobiography of New York’s The Spotted Pig

The Pig in Irish Cuisine and Culture

The Pig in Irish Cuisine and Culture

7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic

The effect of onion and garlic on the formation of two cholesterol oxidation products (COPs): 7-ketocholesterol and 7-hydroxycholesterol was evaluated by comparing their concentrations in meat and gravy samples obtained from three pork dishes prepared in the presence and absence of these flavourings. The concentration of these compounds in meat samples was between 82.4 and 1331.6 ng/g of cooked meat. Gravies contained lower amounts: from 18.3 to 45.6 ng/g of cooked meat. The addition of onion (30 g/100g of meat) caused a decrease in 7-ketocholesterol and 7-hydroxycholesterol concentrations in all of the investigated pork dishes by 9.5-79%, whilst the addition of 15 g of garlic to 100g of meat lowered the concentration by 17 to 88%. The greatest decrease was found in grilled minced chops. The quantitative assessment of 7-ketocholesterol and 7-hydroxycholesterol was carried out by thin-layer chromatography with densitometric detection.

Prescribing Pork in Israel

Both Judaism and Islam have prohibited eating pork and its products for thousands of years. Scholars have proposed several reasons for the ban to which both religions almost totally adhere. Pork, and the refusal to eat it, possesses powerful cultural baggage for Jews. Israel has legislated two related laws: the Pork Law in 1962, that bans the rearing and slaughter of pigs across the country, and the Meat Law of 1994, prohibiting all imports of nonkosher meats into Israel. While not abounding, Israeli pork-eaters certainly exist, and a small number of pig-breeding farms operate in the country, mostly in Christian villages. The influx of Russian immigrants in the 1990s helped boost sales of pork, but the force of the taboo remains so powerful that many secular Israelis still eschew pork dishes, while willing to eat less charged nonkosher items such as shellfish. A porchetta feast recently held in the Muslim-Jewish town of Jaffa, defied the religious and cultural taboo. It was a celebration of a book by Dr. Eli Landau, The White Book, which is the first Hebrew-language collection of pork recipes. Fearing repercussions, Israeli publishers unanimously refused to publish it and the book chain stores declined to display it. As a result, Landau published it himself.