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| 꺼져라! 씨발새끼야! | |||
| {{Other uses}} | |||
| ]]] | |||
| '''Pork''' is the ] for ] from the ] ('']''). It is one of the most commonly consumed meats worldwide,<ref name="sciencenews.org">Raloff, Janet. . Science News Online. May 31, 2003.</ref> with evidence of pig ] dating back to ]. | |||
| Pork is eaten both freshly cooked and preserved. ] extends the ] of the pork products. ], ], ], ] and ] are examples of preserved pork. ] is the branch of ] devoted to prepared meat products, many from pork. | |||
| Fresh pork may contain ]. ] recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking whole cuts to a minimum internal temperature of 145°F, also followed by a 3 minute rest. | |||
| == History == | |||
| {{See also|Charcuterie}} | |||
| The pig is one of the oldest forms of ], having been domesticated as early as 5000 BC.<ref> University of Oxford Press Office. March 11, 2005.</ref> It is believed to have been domesticated either in the ] or in ] from the ]{{citation needed|date=July 2012}}. The adaptable nature and ] diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as ]. ] were mostly used for food, but people also used their ] for ]s and ]s, their ]s for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to ]; their sensitive noses lead them to ], an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner. | |||
| ] is the branch of cooking devoted to prepared meat products such as ], ], ], '']s'', '']s'', '']'', and '']'', primarily from pork.<ref>Ruhlman, 18.; The Culinary Institute of America, 3.</ref> Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes.<ref>Ruhlman, 19.</ref> In 15th century France, local ]s regulated tradesmen in the food production industry in each city. The guilds that produced ''charcuterie'' were those of the ''charcutiers''. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the ''charcutiers'' were allowed to sell was ] ]. The ''charcutier'' prepared numerous items, including ''pâtés'', '']'', ]s, ], ], and ]. | |||
| Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish — pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, ]s (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.<ref>Thompson, Michael D., “‘Everything but the Squeal’: Pork as Culture in Eastern North Carolina,” North Carolina Historical Review, 82 (Oct. 2005), 464–98. Heavily illustrated.</ref> | |||
| ==Consumption patterns== | |||
| ]n pork dish, served with potato ]s, ]s, ]s and ]]] | |||
| Pork is one of the most widely eaten meats in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.<ref name="sciencenews.org"/> | |||
| According to the ]'s ], nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption was 20% higher than in 2002, and a further 5% increase projected in 2007.<ref name="fas2006"> Circular Series DL&P 2-06, Foreign Agricultural Service, United States Department of Agriculture, October 2006. Retrieved on 2007-08-15.</ref> | |||
| ===2006 worldwide pork consumption=== | |||
| ]]] | |||
| {| class="wikitable" | |||
| ! Rank | |||
| ! Region | |||
| ! Metric tons (millions) | |||
| ! Per capita (kg) | |||
| |- | |||
| |- | |||
| |align="right"|2||]||20.1||43.9 | |||
| |- | |||
| |- | |||
| |align="right"|4||]||2.6||18.1 | |||
| |- | |||
| |align="right"|5||]||2.5||19.8 | |||
| |- | |||
| |align="right"| ||Others||12.2||{{n/a}} | |||
| |- | |||
| |align="right"| ||'''Total'''||'''98.9'''||{{n/a}} | |||
| |- | |||
| | colspan="4"| Source: ] ], preliminary data for 2006.<ref name="fas2006" /> | |||
| |} | |||
| ===Asian pork consumption=== | |||
| Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in ].<ref name=Solomon>{{cite book |title=Encyclopedia of Asian Food |last=Solomon |first=Charmaine |year=1996 |publisher=William Heinemann Australia |location=Melbourne |isbn=0-85561-688-1|page=288}}</ref> There, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest.<ref>{{cite book |title=The Modern Art of Chinese Cooking |last=Tropp |first=Barbara|year=1982 |publisher=Hearst Books |location=New York |isbn=0-688-14611-2|page=183}}</ref> In rural tradition, pork is shared to celebrate important occasion and to form bonding. | |||
| ==Pork products== | |||
| ]]] | |||
| Pork may be cooked from fresh meat or cured over time. Cured meat products include ] and ]. The carcass may be used in many different ways for fresh meat cuts, with the popularity of certain cuts and certain carcass proportions varying worldwide. | |||
| ===Fresh meat=== | |||
| Most of the carcass can be used to produce fresh meat and in the case of a ], the whole body of a young pig ranging in age from two to six weeks is roasted. Danish roast pork or '']'', prepared with crispy ] is a national favourite as the traditional Christmas dinner.<ref>, ''Wonderful Denmark''. Retrieved 17 December 2011.</ref> | |||
| ===Processed pork=== | |||
| Pork is particularly common as an ingredient in ]s. Many traditional European sausages are made with pork, including ], ], ] and ]. Many brands of American ] and most breakfast sausages are made from pork. Processing of pork into sausages and other products in France is described as ]. | |||
| ] and ] are made from fresh pork by curing with salt (]) and/or ]. Shoulders and legs are most commonly ] in this manner for Picnic shoulder and ], whereas streaky and round bacon come from the side (round from the loin and streaky from the belly).<ref>Ruhlman, Michael and Polcyn, Brian. Charcuterie: The Craft of Salting, Smoking and Curing. New York: W.W Norton & Company, 2008. ISBN 978-0-393-05829-1</ref> | |||
| ]]] | |||
| Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine. | |||
| Bacon is defined as any of certain cuts of ] taken from the sides, belly or back that have been cured and/or smoked. In continental Europe, it is used primarily in cubes (]s) as a cooking ingredient valued both as a source of ] and for its flavour. In ], besides being used in cooking, bacon ('']'') is also served uncooked and thinly sliced as part of an '']''. Bacon is also used for ] roasts, especially game birds. Bacon is often smoked, using various types of wood, a process which can take up to ten hours. Bacon may be eaten fried, baked, or grilled. | |||
| A side of unsliced bacon is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America). Slices of bacon are also known as "]". Traditionally, the skin is left on the cut and is known as "bacon rind". Rindless bacon, however, is quite common. In both ] and the ], bacon comes in a wide variety of cuts and flavours, and is predominantly known as "streaky bacon", or "streaky rashers". Bacon made from the meat on the back of the pig is referred to as "back bacon" and is part of traditional ] commonly eaten in ] and ]. In the United States, back bacon may also be referred to as "Canadian-style Bacon" or "Canadian Bacon".<ref name=urmis>Cattleman's Beef Board & National Cattlemen's Beef Association. . Retrieved 2007-07-09.</ref> | |||
| The ] defines bacon as "the cured belly of a swine carcass", while other cuts and characteristics must be separately qualified (e.g. "smoked pork loin bacon").<ref name=fsis>United States Department of Agriculture, Food Safety and Inspection Service. . Retrieved 2007-07-09.</ref> "USDA Certified" bacon means that it has been treated for '']''. | |||
| The canned meat ] is made of chopped pork shoulder meat and ham. | |||
| =={{anchor|cuts}} Cuts== | |||
| The pig is well known for being able to be used from nose-to-tail.<ref>Mother Earth News - What Good Is A Pig by Walter Jeffries</ref> There are different systems of naming for ] in America, Britain and France. | |||
| <imagemap> | |||
| File:British_Pork_Cuts.svg|frame|] cuts of pork | |||
| poly 187 219 187 194 173 196 ] | |||
| poly 372 226 373 207 361 204 359 216 ] | |||
| poly 171 141 166 104 287 117 294 152 ] | |||
| poly 167 102 178 27 315 23 274 102 ] | |||
| poly 361 201 371 181 394 177 373 201 ] | |||
| poly 174 191 163 182 174 173 178 184 ] | |||
| poly 387 172 372 156 371 149 387 137 407 85 368 61 370 43 328 27 315 38 302 137 343 172 ] | |||
| desc none | |||
| </imagemap> | |||
| ] cuts of pork]] | |||
| * Head - This can be used to make ], stocks and soups. After boiling, the ears can be fried or baked and eaten separately. | |||
| *Spare rib roast/spare rib joint/blade shoulder/shoulder butt<ref name="urmis">Cattleman's Beef Board & National Cattlemen's Beef Association. . Retrieved July 11, 2007.</ref> - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The ], or Boston-style shoulder, cut comes from this area, and may contain the shoulder blade. | |||
| *Hand/arm shoulder/arm picnic<ref name="urmis" /> - This can be cured ] to make a ham-like product, or used in sausages. | |||
| *Loin - This can be cured to give ] or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and ]s. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. ], removed from the loin, should be practically free of fat. | |||
| *] - The ] and skin on the back are used to make ]s, a variety of cured "meats", ]s, and ]. | |||
| *{{Anchor|Belly}}Belly/side/side pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for ]. | |||
| *Legs/hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for ], or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion). | |||
| *] - Both the front and hind trotters can be cooked and eaten, as can the tail.<ref name="pork">{{Expand section | |||
| cite news | |||
| |author=Hugh Fearnley Wittingstall | |||
| |publisher=Harper Collins | |||
| |title=The River cottage cookbook | |||
| }}</ref> | |||
| *], or spareribs, are taken from the pig's ]s and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed. | |||
| *Knuckles, ], jowls and all other parts of the pig may also be eaten. | |||
| '']'', the national dish of ] (also served in Portugal), is prepared with pork trimmings: ears, tail and feet.<ref></ref> | |||
| {{-}} | |||
| ==Nutrition== | |||
| {{nutritionalvalue | |||
| | name=Pork, fresh, ], whole,<br/> separable lean and fat,<br/> cooked, broiled | |||
| | kJ=1013 | |||
| | protein=27.32 g | |||
| | fat=13.92 g | |||
| | satfat=5.230 g | |||
| | monofat = 6.190 g | |||
| | polyfat = 1.200 g | |||
| | carbs=0.00 g | |||
| | calcium_mg= 19 | |||
| | copper_mg = 0.073 | |||
| | iron_mg=0.87 | |||
| | magnesium_mg=28 | |||
| | phosphorus_mg=246 | |||
| | potassium_mg=423 | |||
| | sodium_mg=62 | |||
| | zinc_mg=2.39 | |||
| | vitB6_mg=0.464 | |||
| | vitB12_ug=0.70 | |||
| | vitC_mg=0.6 | |||
| | choline_mg=93.9 | |||
| | vitD_iu=53 | |||
| | water=57.87 g | |||
| | fibre=0.0 g | |||
| | sugars=0.00 g | |||
| <!-- amino acids --> | |||
| | tryptophan=0.338 g | |||
| | threonine=1.234 g | |||
| | isoleucine=1.260 g | |||
| | leucine=2.177 g | |||
| | lysine=2.446 g | |||
| | methionine=0.712 g | |||
| | cystine=0.344 g | |||
| | phenylalanine=1.086 g | |||
| | tyrosine=0.936 g | |||
| | valine=1.473 g | |||
| | arginine=1.723 g | |||
| | histidine=1.067 g | |||
| | alanine=1.603 g | |||
| | aspartic acid=2.512 g | |||
| | glutamic acid=4.215 g | |||
| | glycine=1.409 g | |||
| | proline=1.158 g | |||
| | serine=1.128 g | |||
| | right=1 | |||
| | source_usda=1}} | |||
| Its ] content is lower than that of beef, but much higher than that of chicken. The ] treats pork as a ].<ref> ] Food Safety and Inspection Service.</ref> Pork is very high in ] (vitamin B<sub>1</sub>).<ref></ref> Pork with its fat trimmed is leaner than the meat of most domesticated animals, but is high in ] and ]. | |||
| In 1987 the U.S. ] began an advertising campaign to position pork as "]" — due to a public perception of chicken and turkey (white meat) as healthier than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with the slogan. The board retired the slogan on March 4, 2011.<ref>{{cite news |first= |last= |coauthors= |title=Pork board swaps 'White Meat' for 'Be Inspired' |url=http://www.google.com/hostednews/ap/article/ALeqM5j_5ktljcQ9IyC4LPOSggUSPNIJ1Q |work=] |publisher= |date=March 4, 2011 |accessdate=March 8, 2011 }}</ref> | |||
| ==Religious restrictions== | |||
| {{Main|Religious restrictions on the consumption of pork}} | |||
| Eating of pork is prohibited by orthodox ] and ], and is also avoided by mainstream ]s, ]s, and members of the ]. It is considered unclean by some adherents of ], but the (disputed) ] disappeared by 1800. | |||
| {{mergeto|Religious restrictions on the consumption of pork|date=May 2013}} | |||
| ===Judaism=== | |||
| Pork is a well-known example of a ]. This prohibition is based on ] chapter 11 and ] chapter 14: | |||
| :''These are the creatures that you may eat from among all the animals that are upon the land. Everything that possesses a split hoof, which is fully cloven, and that brings up its cud – this you may eat. But this is what you shall not eat from what brings up its cud or possesses split hooves – the camel, because it brings up its cud but does not possess split hooves...and the pig, because it has split hooves that are completely cloven, but it does not bring up its cud – it is impure to you and from its flesh you may not eat.'' — Leviticus 11:2–4, 7–8 | |||
| :''And the pig, because it possesses split hooves and does not bring up its cud — from its flesh you may not eat''. — Deuteronomy 14:8 | |||
| As indicated by the Torah verses, pork is non-kosher because Jews may not consume an animal that possesses one trait but not the other of cloven hooves and regurgitating ]. Hogs, which are not ]s, do not chew cud as ] and ] do. | |||
| In ] pig-raising has been limited by law to certain areas and institutions.<ref name=haaretz>{{cite news|last=Segev|first=Tom|title=The Makings of History / Pork and the people|url=http://www.haaretz.com/weekend/week-s-end/the-makings-of-history-pork-and-the-people-1.409478|accessdate=Apr. 6, 2013|newspaper=HaAretz|date=Jan. 27, 2012}}</ref><ref name=porklaws.il>{{cite book|last=Barak-Erez|first=Daphne|title=Outlawed Pigs: Law, Religion, and Culture in Israel|year=2007|publisher=Univ of Wisconsin Press|isbn=9780299221607|url=http://library-genesis.com/Outlawed%20Pigs%20Law,%20Religion,%20and%20Culture%20in%20Israel.1280778.html |accessdate=6 April 2013}}</ref> Some pig-related laws are openly circumvented.<ref>{{cite web|last=Concern for Helping Animals in Israel (CHAI)|title=Pigs FACTSHEET|url=http://www.chai.org.il/en/compassion/food_factory_pigs.htm|accessdate=6 April 2013}}</ref> Swine production has increased from an estimated annual slaughter of 50,000 swine in 1960<ref name=haaretz /> to 180,000 in 2010.<ref>{{cite web|last=Food and Agriculture Organization of the United Nations|title=FAOSTAT|url=http://faostat.fao.org/site/569/default.aspx#ancor|accessdate=6 April 2013}}</ref> Pigmeat consumption per capita was 2.7 kg in 2009.<ref>{{cite web|last=Food and Agriculture Organization of the United Nations|title=FAOSTAT|url=http://faostat3.fao.org/home/index.html|accessdate=6 April 2013}}</ref> Although pork marketing is prohibited in some religious localities,<ref name=porklaws.il /> pork products are available elsewhere at non-kosher butchers and by the Mizra and ] non-kosher supermarket chain which caters to Russian immigrants.<ref name=forward>{{cite news|last=Yoskowitz|first=Jeffrey|title=On Israel’s Only Jewish-Run Pig Farm, It’s The Swine That Bring Home the Bacon - Letter From Kibbutz Lahav By April 24, 2008|url=http://forward.com/articles/13245/on-israel-s-only-jewish-run-pig-farm-it-s-the-/#ixzz2PdYoYfFH|accessdate=6 April 2013|newspaper=Forward|date=April 24, 2008}}</ref> A modern Hebrew euphemism for pork is "white meat".<ref name=forward /> | |||
| ===Islam=== | |||
| Pork is prohibited by the ]. Throughout the ] many countries severely restrict the importation or consumption of pork products. Examples are ],<ref> Foreign Affairs and International Trade Canada.</ref> ],<ref> Foreign Affairs and International Trade Canada.</ref> ],<ref> Australian Department of Foreign Affairs and Trade</ref> ],<ref> Foreign Affairs and International Trade Canada.</ref> ], ], ] and ].<ref> Foreign Affairs and International Trade Canada. It is often used by abusers to address Pakistan.</ref> However, in other Muslim countries such as ], ], ] and parts of the ] such as ], pork is available in international hotels and some supermarkets that cater for expatriates and non-Muslims. <ref></ref> | |||
| The ]ic basis for the Islamic prohibition of pork can be found in suras 2:173, 5:3, 5:60, 6:145 and 16:115. | |||
| Chapter (Sura) 2 - Verse (Ayat) 173 Al-Baqara (The Cow) | |||
| "''He has forbidden you only the Maitah (dead animals), and blood, and the flesh of swine, and that which is slaughtered as a sacrifice for others than Allah. But if one is forced by necessity, without wilful disobedience, nor transgressing due limits, then there is no sin on him. Truly, Allah is Oft-forgiving Most Merciful.''" | |||
| ==Disease in pork== | |||
| Pork is known to carry some diseases such as ] and ], thus uncooked or undercooked pork can be dangerous to consume. | |||
| Undercooked or untreated pork may harbour pathogens, or can be recontaminated after cooking if left exposed for a long period of time. In one instance, the ] (FSIS) detected '']'' in 460 lbs of Polidori brand fully cooked pork sausage crumbles, although no one was made ill from consumption of the product.<ref>{{cite web| url=http://www.foodpoisonjournal.com/2010/05/articles/foodborne-illness-outbreaks/more-meat-recalls-pork-sausage-due-to-listeria-contamination/| title=More meat recalls: pork sausage due to listeria contamination| date=May 1, 2010| accessdate = 29 June 2010}}</ref> The FSIS has previously stated ''Listeria'' and other microorganisms will be "destroyed by proper handling and thorough cooking to an internal temperature of {{convert|160|°F|°C}}" and that other microorganisms, such as '']'', '']'', and '']'' can be found in inadequately cooked pork, poultry, and other meats.<ref>{{cite web| url=http://origin-www.fsis.usda.gov/Fact_Sheets/Pork_From_Farm_to_Table/index.asp|title=Safety of Fresh Pork...from Farm to Table| accessdate = 29 June 2010}}</ref> The FSIS, a part of the USDA, currently recommends cooking ] to {{convert|160|°F|°C}} and whole cuts to {{convert|145|°F|°C}} followed by a 3-minute rest.<ref>{{cite web| url=http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/ct_index|title=Fresh Pork...from Farm to Table| accessdate = 19 July 2013}}</ref> | |||
| The pig is the carrier of various ], such as ]s, ]s, ]s, etc. One of the most common is '']'', a type of ]. Tapeworms may transplant to the intestines of humans when they consume undercooked meat from pigs or other animals. | |||
| Although not a common cause of illness, '']'' – which causes gastroenteritis – is present in various foods, but is most frequently caused by eating uncooked or undercooked pork and can grow in refrigerated conditions. The bacteria can be killed by heat.<ref>{{cite web| url=http://aggie-horticulture.tamu.edu/extension/poison.html |title=Bacterial Food Poisoning | accessdate= 29 June 2010}}</ref> Nearly all outbreaks in the US have been traced to pork.<ref>{{cite web | url= http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm | title=Food-Related Illness and Death in the United States |accessdate= 29 June 2010}}</ref> | |||
| Pork may be the reservoir responsible for sporadic, locally acquired cases of acute '']'' (HEV) reported in regions with relatively mild climates. It has been found to transmit between swine and humans.<ref>http://www.biomedcentral.com/1746-6148/3/9</ref> | |||
| ] pork loin fillets]] | |||
| ], also called trichinellosis, or trichiniasis, is a ] caused by eating raw or undercooked pork infected with the ]e of a species of ] '']'', commonly called the trichina worm. Infection was once very common, but is now rare in the ]. From 2002 to 2007, an annual average of 11 cases per year were reported in the United States; the majority were from consuming wild game or the source was unknown. The number of cases has decreased because of legislation prohibiting the feeding of raw meat garbage to hogs, increased commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork or wild game products.<ref> | |||
| {{cite web | |||
| |url=http://www.cdc.gov/parasites/trichinellosis/epi.html | |||
| |title=Trichinellosis Fact Sheet | |||
| |publisher=Centers for Disease Control, US Government |year=2004 | |||
| |accessdate=2011-02-25 | |||
| }} | |||
| </ref> | |||
| ==See also== | |||
| * ] | |||
| * ] <!-- added as there is little in the article related to the production of pork --> | |||
| * ] | |||
| ==References== | |||
| {{Reflist}} | |||
| {{Pigs}} | |||
| {{Meat product navbox}} | |||
| ==External links== | |||
| {{Commons category|Pork}} | |||
| * | |||
| * | |||
| * | |||
| * | |||
| * | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
Revision as of 05:13, 2 August 2013
꺼져라! 씨발새끼야!