Hog and Ham Project

1
Hog and Ham Project

• Change in value

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Todays Market Hog

• Live weight
• 273
• Carcass weight
• 196
• Back Fat
• 0.75
• Loin Eye Area 6.82
• Fat Free Lean 51.3

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Value from Farm to Plate265 Market Hog

• Live Value 0.28/Lb X 265 74.20
• Lean Grid .043/lb X 197 85.20
• Wholesale cut value .52 X 197 101.40
• Retail Value 2.65/lb X 129 341.85

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Why The Change?

• 0.38
• Based on live weight
• is based on USDA 1s and 2s
• Does not take into account condemnation.
• Buyer takes risk
• Does not take into account misgrading.

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Why The Change?

• 0.56
• Based on carcass weight.
• Know for sure what is being purchased.
• Exact fat and lean
• Condemnation
• seller takes risk

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Why The Change?

• .63
• Trimmed of excess fat
• Packaging Cost
• Labor

7
Why The Change?

• 2.99/lb
• Cutting loss
• Labor cost
• Spoilage loss
• Pilferage loss
• Advertising cost

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Hog and Ham Project

• Storing,Handling and Cooking Meat

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Storage and Handlingof Red Meat

• Consumers have the responsibility of maintaining
  meat as a wholesome food product once they have
  purchased it!

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Storage and Handling of Fresh Meats

• Packaging _at_ Retail
• Tray (strength)
• Diaper (weep loss)
• Polyvinyl chloride overwrap
• minimize H20 vapor transmission rate
• allow high oxygen transmission rate
• allow meat to BLOOM

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Storage and Handling of Fresh Meats (contd)

• Purpose of retail packaging is to
• protect the product
• provide a medium for displaying the label
• increase product visibility and appearance.
• Therefore, it is not suitable packaging for
  freezing

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Storage and Handling of Fresh Meats (contd)

• Storage Life (_at_ 36-40F)
• original container 2-3 days
• variety ground meats 1-2 days

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Freezing Meat

• Common retail packaging (overwrap) is NOT
  SUITABLE FOR FREEZING MEAT!
• You should REWRAP the meat
• Butcher/Freezer Paper (laminated)
• Vacuum Package
• Waxed paper or aluminum foal over the PVC wrap
• Barrier for oxygen and moisture
• keep moisture in and oxygen out

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Freezing Meat (contd)

• RAPID vs. slow freezing
• retard rancidity and bacteria growth
• formation of smaller ice crystals
• Freezing does not kill all bacteria
• Keep frozen products below 0F

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Other Helpful Hints

• Cooked products
• Cool before freezing
• Re-package in suitable containers
• Defrosting
• original wrap in refrigerator
• 3 - 7 hours per pound
• 12 - 14 hours for a 1 inch thick steak
• NOT in sink or on the counter top

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Preparing and Serving Meat
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Why do we cook meat?

• Flavor
• Destroy Bacteria/Parasites (Safety)
• Tenderness/Texture
• Juiciness
• Appearance/Color

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A MUST

• GET A THERMOMETER!

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Methods of Heating

• Conduction
• Meat is in direct contact with a heat source,
• such as the heated surfaces of electric burners
• or the flame of gas burners.
• Convection
• Heated air moves in currents around
• a piece of meat and the surrounding
• medium.
• Radiation
• Infrared and microwave.

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Key Points

• Heat can cause both tenderization and toughening
  !
• You must know the cut of meat to cook it
  properly!
• Temperatures are internal temperatures
• Internal temperatures correlate to degree of
  doneness

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Recommended Cooking Temperatures Degrees of
Doneness
Fresh Pork 160F
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Notes

• You do not need to overcook pork (well done) to
  achieve food safety.
• Meat products can continue to cook after removal
  from the heat source. It is not uncommon for
  meat to have a 2 to 7 degree post-cooking
  temperature rise.

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Methods of Cooking

• Dry Heat Methods
• Tender cuts of meat that are low in connective
  tissue amount and can withstand fast, high heat
  cooking
• Direct or indirect heat without moisture
• Roasting, Broiling, Panfrying, Stirfrying,
  Grilling, Deep fat frying, and Panbroiling

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Methods of Cooking

• Moist Heat Methods
• Less tender cuts of meat with a high amount of
  connective tissue which needs a low temperature
  and long cooking time to turn the connective
  tissue to gelatin
• Indirect heat and the addition of liquid for
  retained moisture
• Braising and cooking in liquid

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Medium Tender Cuts

• Pre-cooking Preparation
• Marinating and/or Mechanically Tenderizing
• Long time, low temperature cooking
• roasting, broiling, panbroiling or
  panfrying/stirfrying
• To serve, cut across the grain
• Pork Country-Style ribs, shoulder steak, picnic
  roast.

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Methods of Tenderizing

• Marinades
• Acidic liquid (containing a small amount of oil),
  
• lemon juice, vinegar
• Optimum - 6-24 hrs. under refrigeration
• Most marinades only penetrate ¼ inch
• To maximize, fork marinade into meat
• For flavor purposes only, wine, soy sauce, or
  olive oil and spices can be used

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Methods of Tenderizing

• Mechanical - breaks down muscle fibers as well as
  connective tissue
• Pounding
• Pound meat with a mallet, heavy plate edge, etc.
• Cubing (Commercial process)
• More thorough than pounding
• Usually done by personnel in the grocery store

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Methods of Tenderizing

• Commercial Tenderizers
• Commercial products with natural enzymes
• Enzymes
• Papain ----- Papaya
• Bromelin ---- Pineapple
• Ficin ----- Figs
• Do not leave meat in the enzyme solution for an
  extended amount of time or the meat will become
  soft mushy