understunding about pork.

1. UNIT 8 PORK

2. PORK
PORK IS THE FLESH FROM DOMESTIC SWINE, SOMETIMES
KNOWN AS HOGS. AROUND 7000 B.C., "PIGS" (IMMATURE
HOGS) WERE DOMESTICATED FOR USE AS FOOD. MIDDLE
EASTERN. HOWEVER, EVIDENCE SUGGESTS THAT STONE AGE
MAN CONSUMED WILD PIG, THE PREDECESSOR OF THE HOG,
AND THE OLDEST KNOWN RECIPE FOR PORK IS FROM CHINA
AND IS AT LEAST 2000 YEARS OLD.

3. PIG (SUS DOMESTICUS) FLESH IS
KNOWN IN CUISINE AS "PORK."
PIG FARMING HAS BEEN
DOCUMENTED AS FAR BACK AS
5000 BCE, MAKING IT THE MOST
WIDELY EATEN MEAT IN THE
WORLD[1].
BOTH FRESHLY COOKED AND PRESERVED PIG
ARE CONSUMED; CURING INCREASES THE
SHELF LIFE OF PORK PRODUCTS. EXAMPLES OF
PRESERVED PORK INCLUDE HAM, GAMMON,
BACON, AND PORK SAUSAGE. THE AREA OF
COOKERY KNOWN AS CHARCUTERIE IS
FOCUSED ON PREPARED MEATS, MANY OF
WHICH ARE MADE FROM PORK.

4. POTENTIAL HEALTH BENEFITS OF PORK
PORK IS A RICH SOURCE OF CERTAIN VITAMINS AND
MINERALS YOUR BODY NEEDS TO FUNCTION, LIKE IRON
AND ZINC. IT’S ALSO AN EXCELLENT SOURCE OF HIGH-
QUALITY PROTEIN. MINIMALLY PROCESSED, LEAN, FULLY-
COOKED PORK EATEN IN MODERATION CAN PROVIDE
CERTAIN BENEFITS WHEN ADDED TO YOUR DIET.

5. ANIMALS OF ALL KINDS INHERENTLY CONTAIN SOME PATHOGENIC MICROBES,
AND PIGS ARE NO EXCEPTION. A POSSIBLE CARRIER OF TRICHINELLA SPIRALIS,
E. IS PORK. YERSINIA ENTEROCOLITICA, E. COLI, SALMONELLA, WHICH IS THE
BACTERIUM STAPHYLOCOCCUS AUREUS, AND LISTERIA MONOCYTOGENES,
AMONG OTHERS.
EACH OF THESE INFECTION HAS AN OPPORTUNITY FOR RENDERING
INDIVIDUALS ILL. A LOT OF PEOPLE WHO HAVE FOOD-BORNE ILLNESSES
RECOVER ON THEIR OWN MERITS, BUT IN SEVERE SITUATIONS, THEY COULD
REQUIRE MEDICAL ATTENTION. IN THE WORST SCENARIOS, VICTIMS OF
FOODBORNE SICKNESS MAY REQUIRE HOSPITALISATION OR PERHAPS PASS
AWAY.
NATURAL PATHOGENS FOUND IN
PORK

6. PARTS OF PIG

7. PRIMAL CUTS
OF PORK

8. It encompasses the front
part of the pig. The upper
part can also be called the
butt, and the front leg is the
picnic.
1. SHOULDER
2. LEG
This is the hind leg and the
rump. The ham comes from
this part of the pig, so the
pork leg section is also called
the ham.

9. 3 . LOIN
This is the middle part of the
pig, and it’s made up of the top,
also called the loin. The loin is a
very tender and lean cut.
4. BELLY
This is the bottom part of the
middle of the pig. It’s also
called the side and is the
fattiest part of the pig’s meat.

10. SUBPRIMAL
TYPES OF PORK
CUTS

11. are the most popular cut of pork. They come
from the loin (the part of the meat that goes
from the pig’s hip to the shoulder).
1. PORK CHOPS
DIFFERENT CUTS ARE CALLED PORK
CHOPS
Pork loin chops — These have a T-shaped
bone on the side and are called pork loin
end chops, pork chop end cut, loin pork
chops, or pork center loin chops.
Pork rib chops — Also called pork rib cut
chops.
Pork top loin chops — Also called pork
strip chops. It can be sold boneless.

12. Pork loin cuts are the leanest and the most
tender cut of pork. You have to make sure
not to overcook the loin.
2. PORK LION
THREE SECTIONS OF THE PORK
LOIN:
Blade end — Closest to the shoulder and
usually fatty
Sirloin end — Closest to the rump and
usually bony
Center portion — In the middle, and is the
leanest and the most expensive part.

13. Pork tenderloin is another very popular cut of pork.
Next to loin chops, it’s also the most expensive.
Tenderloin cuts are lean, boneless, and tender. This
cut is easy to cook. You can grill, roast, or broil it,
but it’s very easy to overcook, so you have to be
careful.
3. PORK TENDERLION
4. PORK BELLY
A pork belly is a boneless cut of pork. Contrary to
the name, the belly doesn’t come from the pig’s
stomach but from the underside after removing the
loin and spareribs. It comes from the part of the pig
that runs on the belly and surrounds the stomach

14. Pork shoulder chops are also sold as blade chops,
pork butt, Boston butt, picnic roast, and more. This
cut comes from the blade roast and is fatty and
tougher compared to other kinds of chops.
Pork shoulder is larger, tougher, and fattier than
tenderloin and chops. But once you cook it, you’ll
get tender and juicy meat full of flavor.
5. PORK SHOULDER CHOPS
6. PORK CUTLETS
Pork cutlets are boneless cuts, also called boneless
chops. This is a lean cut of pork.
You should pound cutlets before cooking to make
them thin.

15. Ham comes from the pig’s hind leg, specifically the
top part. It’s cured and smoked and can be boneless
or bone-in, but you can also find fresh and boiled
ham
7. HAM ( PATA)
8.SPARE RIBS
Spare ribs also come from the pig’s belly and are
famous for their rich flavor. These ribs are larger
than other kinds of pork ribs. They have a tender-
chewy texture.
Each spare rib is large and has an irregular shape
because of a large amount of fat

16. Hock is also called pork shank, and it comes
between the picnic shoulder and the hog’s lower leg.
This is a tough and muscled cut, but it’s economical.
It’s best cooked using slow-cooking methods to
break the connective tissue so you have tender
meat.
9. PORK HOCK
10. PORK BABY-BACK RIBS
Baby-back ribs are also commonly called pork back
ribs. These ribs are meatier compared to spare ribs
but not as meaty as country-style ones

17. IMPORTANT POINTS TO REMEMBER
WHILE BUYING MEAT
Poultry meat is generally odourless however,
it may have a mild odour on rare occasions.
Make sure it does not have a foul smell .
1. CHECK THE
ODOUR
2. KNOW WHAT COLOUR YOU
NEED TO PICK
The colour of the meat says a lot about its
freshness. Poultry meat must be light pink or
white in colour. Make sure that the meat does
not have a greenish tinge or is bruised on the
surface. In case of red meat, it must be bright
red in appearance.

18. IMPORTANT TO REMEMBER WHILE
BUYING MEAT
The skin of the meat has saturated fats that are
high in calories and can potentially increase the
risk of cardiovascular diseases. Hence, it is
always recommended that the meat is
consumed only after removing the skin.
3. PREFER SKINLESS
4. CHECK THE TEXTURE
the texture should be firm and the muscle
fibres must be clearly visible. The meat should
not be slimy and if you touch it, the fingers
should be dry rather than sticky. The meat
shouldn't appear translucent and watery when
it is cut.

19. IMPORTANT TO REMEMBER WHILE
BUYING MEAT
Checking food safety standards is the most
essential step to follow. In case of packaged
meat, it should be labelled by Food Safety and
Standards .
5. ENSURE FOOD SAFETY
STANDARDS
6. THE SOURCE MATTERS
It is important to know and understand how
the meat was sourced and bred in order to
determine the quality of meat. It is advisable to
check the place or at least know from where
the meat was brought.

20. SAFE PORK HANDLING
MAKE USE OF WARM, SOAPY WATER TO COMPLETELY WASH YOUR HANDS AFTERWARD BOTH
PRIOR TO AND AFTERWARDS HANDLING RAW PORK. MAKE CAREFUL TO PREVENT CROSS-
CONTAMINATION AND KEEP THE FLUIDS FROM RAW PIG AWAY FROM OTHER ITEMS. ALWAYS
REMEMBER TO THOROUGHLY WASH ANY UTENSILS YOU USED TO PREPARE RAW PORK BEFORE
USING THEM AGAIN.
TO MAINTAIN SAFETY, IT'S CRUCIAL FOR YOU TO KEEP YOUR RAW MEATS IN THE
REFRIGERATOR. PATHOGENIC BACTERIA CAN DEVELOP ON FOOD THAT HAS BEEN LEFT IN THE
"DANGER ZONE" (BETWEEN 40 AND 140 °F).
TRICHINOSIS IS NO LONGER A THREAT DUE TO CONTEMPORARY FEEDING PRACTISES.
ALTHOUGH TRICHINA IS ESSENTIALLY NONEXISTENT IN PORK, IT WOULD BE DESTROYED AT 137°
F IF IT EXISTED. THAT IS MUCH BELOW THE 145° F RECOMMENDED FINISH COOKING
TEMPERATURE FOR PORK, THEN

21. PROPER HANDLING AND STORAGE
• Keep pork below 40 °F during storage. Store uncooked
pork items together, separate from cooked foods.
Refrigerate or freeze fresh pork IMMEDIATELY after bringing
it home. Never leave the meat in a hot car or sitting out at
room temperature.
STORING
• Keep pork refrigerated until you are ready to cook it. When
transporting uncooked or cooked pork to another dining
site, it should be placed in an insulated container or ice
chest until ready to cook or eat.

22. PROPER HANDLING AND STORAGE
• Freeze whole cuts of fresh pork if you do not plan to cook it
within four days after purchase. Wrap whole cuts of pork
separately in foil or freezer bags before freezing, and label
for ease in selecting just the right number of cuts to thaw
for a single meal. Be sure to press the air out of the package
before freezing.
FREEZING

23. PROPER HANDLING AND STORAGE
Always wash hands thoroughly with hot, soapy water before
preparing foods and after handling raw meat. Don’t let raw
meat or juices touch ready-to-go foods either in the
refrigerator or during preparation. Don’t put cooked foods
on the same plate that held raw pork.
CLEANLINESS

24. PROPER HANDLING AND STORAGE
• Thaw uncooked pork in the refrigerator, in cold water, or in
the microwave oven. NEVER thaw meat at room
temperature. Allow a 24-hour thawing period in the
refrigerator. After defrosting raw pork by this method, it will
be safe in the refrigerator up to five days before cooking or,
if you decide not to use the pork, you can safely refreeze it
without cooking it first.
THAWING

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