Pork Industry

Esta tesis desarrolla el modelo de un sistema para la toma de decisiones y mejora continua que toda organización o industria debería de poseer; tomando como punto crítico la gestión cuantitativa de información. En este trabajo monográfico el modelo propuesto se implementa en las granjas de porcicultura, ubicadas en Nicaragua, de la compañia AGANORSA. La tesis incluye como base los conocimientos desarrollados por Russell Ackoff, Edwards Deming, y Eliyahu Goldratt. Además de utilizar métodos cuantitativos como el cálculo de capacidad instalada, la modelación y simulación de procesos, análisis de factibilidad de escenarios, y otros.

The story of the development of bacon curing technology merged with the present-day account of friends setting up a bacon plant in Cape Town. I decided to use selected events from the story of our bacon company, re-cast them in the late 1800s and early 1900s and tell the story of the creation of bacon.

The historical setting is the time when modern meat curing was born in Denmark, England, Germany, and the USA. It is also the time when the South African meat industry came of age under the leadership of David de Villiers-Graaff. Besides these, the culture at the Cape, as it is today, was fascinating. Life was vibrant and political currents, foundational to understand present-day South Africa.

Every effort has been made to ensure that all references to people and events from the 1800s, 1900s, and 2000s are actual and historically accurate. Any misrepresentation is my own fault and will be rectified if such errors are pointed out. Please mail me with factual errors at ebenvt@gmail.com

It will be presented to an editor to work through it and guide me to craft it into a more readable format. I am currently re-writing this one last time in its entirety. For the sake of collaboration, I keep other chapters “published.” The input I received thus far has been astounding from people around the world!

Chapter 12.3: Finally, is the last chapter to be written but this can only be done from a very special location in the far western regions of China for reasons which will become obvious as you read the work.  The other chapter still being completed is chapter 16 where I am featuring family photos.

My sincere thanks to each and every one of you!

Eben van Tonder
Cape Town
2016

Nhân dịp khánh thành dự án tổ hợp chế biến thịt MNS Meat Hà Nam, Tập đoàn Masan đồng thời giới thiệu ra thị trường thịt heo mát được chế biến tại đây mang tên Meat Deli.
Dù mới được tung ra thị trường nhưng thịt heo mát đã được người tiêu dùng Hà Nội chào đón nồng nhiệt. Ghi nhận từ tập đoàn, thịt mát Meat Deli "cháy hàng" tại 37 siêu thị Vinmart và chuỗi các cửa hàng trong hệ thống của Masan ngay trong ngày đầu bán dù giá bán cao hơn 15% so với thịt thông thường, tổ hợp phải tăng ca để kịp đáp ứng nhu cầu tiêu dùng.

We are all opposed—at least ostensibly—to mindless animal cruelty. Almost no one defended Michael Vick and his cohorts when they tortured and killed dogs for their dog fighting ring. Imagine Michael Vick had been selling a product—say dog-skin handbags from the “losing” dogs—that financially supported and enabled the continued torture of more dogs. We would not only not buy these dog-skin handbags, we would boycott the handbags and urge others not to buy them as well. This essay argues that we are a lot more like Michael Vick than we care to imagine. No, we’re not highly paid football players and we won’t go to jail or go bankrupt for our participation in animal cruelty. But like Michael Vick, we participate in animal cruelty, and we are similarly raised in a way that we do not see its wrongfulness. How do we participate in animal cruelty? By spending billions of dollars each year financially supporting an incredibly common and pervasive form of animal cruelty: factory farming, which involves raising pigs, cows, chickens, turkeys, and other animals in deplorable conditions. And, like Michael Vick, we financially support it in part because we have an addiction. More specifically, we are addicted to the taste of low-cost industrial meat. As a result, we refuse to see our financial support of large scale cruelty to animals.

PhD Thesis
 
"Work intensification and health: a multi-tool empirical survey of 400 workers"
 
The following research is aimed at investigating health conditions in relation to labor intensification processes based on a survey involving 400 workers from 6 companies: 1 in logistics and 5 in the food processing industry. Throughout the first chapter we investigate the intensification of labor in the transition to post-fordism, result of a continuous process of organizational model rationalization.  Its effects are analyzed in terms of health, in particular around musculoskeletal disorders (MSD) and work-related stress (WRS), as main pathologies of the new production model, whose risk factors are catalyzed in intensified conditions. The second chapter describes the methodology and addresses some criticalities of the risk assessment systems. The research follows a participatory and horizontal epistemological approach, the only possible to bring out not only simple technical data, but also an awareness of the process aimed at increasing workers actions and to understand the underlying processes of health management on the job. The methodological exposition was primarily based on analyzing the self-evaluating application of the main risk assessment methods for MSD and WRS. In addition to analyzing working conditions, the aim is to provide tools that can be used by the workers themselves to evaluate and control the company's business. The tools analyzed and used in the research are: Ocra checklist for biomechanical overload of the upper limb analysis; anamnestic diagnosis for MSD of the spine and upper and inferior limbs; Job Content Questionnaire for WRS. The last section of the chapter also presents the questions that will be used to investigate another object of the research: workers’ perception of 23 other aspects relating to work and its organization and understanding its close relation to health. The third chapter presents the data collected through two questionnaires distributed during several union meetings. The results describe an already compromised state of health in a large group of the workforce and a high risk level for the main suspected pathologies. The anamnestic diagnosis has found tremendously higher percentages of MSD than in the control groups. The analysis on WRS has detected a considerable percentage of workers exposed to risk and also has found significant statistical correlations with MSD. The Ocra checklist was carried out through a second questionnaire that, unfortunately, was not possible to submit to the workers in all companies as some have implemented a level of sabotage and threats, therefore this section of the research had to be partially interrupted. The fourth chapter presents the results of the questions investigating the perception of the work-health relationship. All of the dimensions that were used result in a majority of negative opinions, but the level of job satisfaction has been more positive among those workers who have declared the worst conditions. An interpretation of this apparent contradiction falls within those dual consensus and control/blackmail processes involving those companies. Conclusive considerations are therefore dedicated to the power dimensions that cross companies’ management of health in the unconditional increase in labor intensification. The work of employees and trade unions, that long stayed in the shadows regarding health issues, has left this field in the hands of the competitive dimension of capital with the result of a worsening in the health conditions. In addition, the complexity of risk assessment techniques has evolved enough to require multiple skills, which have currently escaped almost entirely from the workers’ hands.
(full-text in italian)

sintesi in italiano all'interno del testo

En este trabajo se presenta un modelo de optimización desarrollado para planificar la producción de productos y subproductos derivados de las canales de cerdo. Las restricciones del modelo establecen los tiempos de operación de la planta, capacidad de producción, límite de producción de productos y subproductos, balance de inventario, capacidad de almacenamiento y capacidad de congelación, entregando como resultado los lotes óptimos de producción, niveles de inventario fresco y congelado para productos y subproductos, las ventas a realizar, la demanda insatisfecha y la capacidad de almacenamiento a tercerizar. Este modelo fue aplicado usando los datos de una planta faenadora de carne de cerdo localizada en la Región del Maule, Chile, para la temporada 2009 y 2010. Los resultados indican una reducción de los costos asociados a tiempos de proceso y utilización de mano de obra del 25%, y una reducción de la capacidad de almacenamiento a subcontratar del 40%.

One of the few studies on the economics of piggery buildings. These take tremendous physical damage and are subject to rapid environmental degradation. The industry had suggested that inadequate depreciate rates were causing farmers to use poor quality materials because they could claim a full tax deduction for repairs and replacement. The paper used cost-benefit analysis of the full range of piggery fittings to show that while tax did have an effect, it was in fact more cost effective to use the degrade-and-repair strategy in any case.

The paper led to several more relating to optimal depreciation and maintenance schedules.

I've also attached the descriptive piece in "Pig Production in Asutralia; Gardner et al, 1990 Butterworth

How the development of coal tar dyes in the late 1800’s sparked a proliferation of food additives in the 1890’s and early 1900’s.

This article outlines the development of curing technology against the backdrop of the advances in science that gave rise to the coal tar dye industry after an accidental discovery of synthetic mauve (a pale purple coulor, named after the mallow flower) by the young English scientist, William Perkin. It outlines the explosion of chemical synthesis and the accompanied synthesis of colourants and preservatives for the food industry.  Along with the direct introduction of nitrites, these made its way into curing brines starting from the mid 1850’s.  It sets out the response in Germany and the USA by legislating against adulteration in foods.

The wholesale use of synthetic colourants and preservatives by the German Government during World War One is discussed, including the direct use of sodium nitrite as curing agent due to the food shortages during the Great War and due to restrictions placed on the use of saltpeter (nitrate).  Sodium nitrite was being produced at this time as an important chemical for the coal tar dye industry.

It is widely held that Polenski was the first to identify nitrite as the curing ingredient and not nitrate.  Evidence is presented that nitrite's central role in curing was understood some time before Polensi published his findings in 1891.

Pork was introduced in Antioquia after 1530 when Jorge Robledo arrived, and it was accepted from that moment on, even by the Indians, in the diet of the region, first as fresh meat at the beginning and, later, prepared, as in the case of ham. Pork got more and more importance in the Antioquian feeding, especially from the XVIII Century, and it even
became an essential component of the diet above cow meat. In the XIX Century, with the introduction of “Pará” ( Brachiaria mutica) and Guinea (Panicum maximum) cattle exploitation increases and, therefore,
bovine meat improves its offer, fact that boosts its consumption due to the lowering of its price, displacing pork a little. Pork growth was made especially in the backyards of the houses, fact that required a law intervention de to its hygienic troublesome consequences. At the beginning of the XXth Century, pork is already regarded for many recipes
and meals, and gets more important when the pork slaughtering becomes popular for every Christmas time. Nevertheless, as the century advances, pork with less fat is preferred due to health reasons, but
its protagonist role does not decrease. The pork, with sausage and especially with chicharrón (fried pork skin) is a basic part of the ensign meal of the region: The Bandeja Paisa. Today, forage techniques
have been improved in zones as Santa Rosa and La Unión, fact that allows the availability of healthier meats for consumers. Antioquia, nowadays, is the Colombian province with the highest consumption
of pork meat, achieving three times the national media rate.
Key words: Pork. Gastronomy. Antioquia

The first scientific article ever written that directly lead to the development of the modern curing method with sodium nitrite was an 1891 article by the German scientist, Dr. Ed Polenske. The article has not been generally available for many years until I contacted Google Books at the end on 2016 who assisted in making it available. Written in High German, I had it translated in Cape Town. Here I discuss the 1891 article and reviews key background information.

Removing nitrite from bacon production is to remove an important hurdle against clostridium botulinum.  We examine the bacteria, its toxicity, prevalence and its relevance.  We also start looking at a suggested system of alternative barriers to the use of nitrite.

This article will first overview the rationale behind modified vegetarianism in Islam, Judaism, Buddhism and Hinduism by looking at the holy literature from each tradition. This will deepen the Christian understanding of the significance behind abstaining from eating meat in the major world religions.

The article will then survey the biblical teachings on meat eating in Christianity. Brief narratives from Christians working in other countries will be presented, and the article will conclude by advocating that Christians reconsider their meat eating lifestyle so as to be hospitable to people from all nations.

The present work is a review and analysis of different approaches, methods and tools for
computer vision in the evaluation of quality indicators of pork meat. The authors have developed and delivered software as a tool that allows analyzing and evaluating key elements in meat - meat tissue, fat, bone and skin. In the graphic user interface, which is a part of the software instrument is built-in functions for pre-processing of visual images and histogram analysis of the used color features.

Some relevant background to this research project is provided by outlining selected features of Vietnam’s pig industry. Then the main findings (in the view of the author) from this ACIAR-funded research are presented. These results include (1) natural protection given to Vietnam’s pig producers from imports as a result of the nature of the preferences of Vietnamese consumers: (2) the importance of household labour, especially that provided by females, in the husbandry of pigs held by households; (3) the existence, or otherwise, of scale economies as a function of the number of pigs held by households, (4) the import dependence for pig food of Vietnam’s pig industry and the way in which it varies with the number of pigs kept by households; (5)  specialization in pig production, (6) regional differences in the economics of pig production; (7) economic discrimination in the supply of inputs to household producers of pigs and in their sale of pigs; (8) the size of pig-holdings and the use of professional services, such as veterinary services and extension services; and (9) findings about miscellaneous matters, such as the genetic composition of the pig stock. Scope for future research in relation to these aspects is also highlighted, and the need is raised for considering the economics of increasing quality standards and certifying the quality of pork. The economics of increasing the scale of pig producing units is given particular attention.

Philippine public market sells unrefrigerated imported frozen meat products that may pose a public health concern. This study assessed the quality of thawed and fresh pork using aerobic plate count (APC), pH and sensory parameters (color, odor and presence of slime). Fifteen samples for each type of pork were collected in a public market at Calamba, Laguna, and divided into testing schedules and minced. Serial dilution, pour plating, incubation and APC (cfu/ g) were done; pH was determined; color and odor were ranked; and presence of slime was noted. Significant findings include higher APC for fresh pork, remarkably at 5h; higher increase in pH, mean color rank and mean odor rank for thawed pork; and higher peak percent slime positive for thawed pork. These findings suggest that fresh pork sold in Philippine market settings has a better keeping quality than thawed pork, and that thawed pork showed earlier signs of spoilage.

The purpose of the paper is to present selection of informative color features complexes of object areas of pork. The basic descriptive statistics related to 19 color features from six color models (RGB, HSV, Lab, LCH, XYZ, CMYK) measured by colorimeter are presented in the paper. Comparative analysis of methods for informative feature selection is done by 5 distance methods. The methods used for data analysis are Principal component analysis and Correspondence analysis. Complexes of informative color features are proposed for classification of object areas of pork.

The preamble to this paper highlights some of the major policy issues facing Vietnam as far as its supply of pork is concerned, in particular, the problem of its demand for pork rising at a faster rate than its supply. Some relevant background to this research project is provided by outlining selected features of Vietnam’s pig industry. Then the main findings (in the view of the author) from this ACIAR-funded research are presented. These results include (1) natural protection given to Vietnam’s pig producers from imports as a result of the nature of the preferences of Vietnamese consumers: (2) the importance of household labour, especially that provided by females, in the husbandry of pigs held by households; (3) the existence, or otherwise, of scale economies as a function of the number of pigs held by households and the economic efficiency of small producers, (4) the import dependence for pig food of Vietnam’s pig industry and the way in which it varies with the number of pigs kept by households; (5)  specialization in pig production, (6) regional differences in the economics of pig production; (7) economic discrimination in the supply of inputs to household producers of pigs and in their sale of pigs; (8) the size of pig-holdings and the use of professional services, such as veterinary services and extension services; and (9) findings about miscellaneous matters, such as the genetic composition of the pig stock. Scope for future research in relation to these aspects is also highlighted, and the need is raised for considering the economics of increasing quality standards and certifying the quality of pork. The economics of increasing the scale of pig producing units is given particular attention. Vietnam’s policy options for improving the balance between its demand for pork and its supply are considered and the important role that household (small producers) have and can play in this regard are highlighted.

Few companies had the impact on an industry as C&T Harris had on the bacon industry.  We focus on a number of points in this article.  The importance and role of good quality pork supply from local and foreign sources.  The Harris brothers as good butchers.  I offer a possible explanation for the exact nature of the first sweet cure they developed and a possible inspiration for the development.  The exact nature of George’s strategy and what he wanted to achieve on his trip to America.  The force of the central commitment of the company to produce the best bacon on earth.  How the introduction of refrigeration fed directly into achieving this goal.  How they carefully chose the best curing technique to achieved this goal in a large scale factory environment.  The fact that the Wiltshire curing process was in the first place a Danish invention that happened many years before the Harris brothers.  The entrepreneurial spirit that drove the company to success by overcoming every obstacle, no matter what it took. Lastly, we high-lite a few lessons for the modern-day curing plant.  This is their story.

The aim of this thesis was to summarize the literature findings on the impact of bioactive zinc on chemical, physical and technological quality of pork. Zinc is present in about 300 enzymes with a wide range of action. it is important for the proper functioning
of important metabolic functions.
Zinc is an essential trace element, and it is essential for life. Zinc is found
in plant and animal products. Zinc is important for the production and secretion of steroid and peptide hormones. Zinc is present in various forms. Stimulates
and activates enzymes.
Production and use of chelates in animal nutrition increases the bioavailability of trace elements. After absorption of zinc is transported by the blood to the carrier protein. Zinc is excreted of the body in faeces, urine, bile, etc.
Zinc acts on the gonads and pituitary hormone activates. Zinc deficiency during pregnancy causes congenital malformations in embryos. Zinc is closely related to animal reproduction.
Administration of zinc improves health problems in pig holdings. Zinc gets to the pig body usually in oxide form. In sows zinc needed for the synthesis of prostaglandins and arachidonic acid.
Additional mineral components contribute to higher growth for fattening
and improve meat quality. Nutrition largely affects meat quality.

The purpose of the paper is to present selection of informative color features complexes of object areas of pork. The basic descriptive statistics related to 19 color features from six color models (RGB, HSV, Lab, LCH, XYZ, CMYK) measured by colorimeter are presented in the paper. Comparative analysis of methods for informative feature
selection is done by 5 distance methods. The methods are Principal component analysis and Correspondence analysis. Complexes of informative color features for classification of object areas of pork are proposed

A sertéspiacon a kibocsátott termék mennyiségét és a felvásárlási árakat szabályos éven belüli mozgások (szezonalitás) jellemzik. A sertéshús árának alakulását több tényező befolyásolja, például a termelők által felkínált vágósertések mennyisége és a feldolgozóipar igényei. Az élősertés iránti keresletet alapvetően meghatározza a feldolgozott sertéshústermékek iránti fogyasztói kereslet. A felvásárlási árakban tapasztalható szezonalitás végeredményben a kereslet-kínálat szezonalitásának tulajdonítható. A cikkben elemzésre kerülnek az általunk legfontosabbnak ítélt sertéshústermelő EU tagállamok sertéshús-kibocsátását és felvásárlási árait jellemző folyamatok. Hazánk számára mindig is fontos volt az EU piaca, ezért EU tagként a piaci szereplőknek tisztában kell lenniük a piaci helyzettel. A magyar sertéságazat számára fontos lenne, hogy kihasználja azokat az év közepén jelentkező időszakokat, amikor az EU piacán magas a felvásárlási ár és kisebb a megjelenő áru mennyisége. Magyarország az EU tagjaként egy "zárt" piac része lett, ezzel párhuzamosan a sertéshús közös piaci szervezetének átvételével a hazai szabályozás lényegesen egyszerűsödött. Megszűntek a közvetlen ágazat-specifikus nemzeti támogatások, beleértve az árhoz kötött minőségi támogatást is. A termelők csak minősített esetben számíthatnak központi beavatkozásra, aminek hatása közvetett (magántárolási támogatás). A magyar termelőknek a jelenleginél élesebb versenyben kell helytállniuk a közös piacon. Helyzetüket tovább nehezíti, hogy a harmadik országokból behozott sertéshúsok vámszintjei csökkentek. Bevezetés A sertéstenyésztés a magyar mezőgazdaság fontos ágazata. Egyes előrejelzések szerint uniós tagként az ágazat válságba fog kerülni. Ami ebből a jóslatból túlmegy az átmeneti időszak nehézségein, az elsősorban azon országok-főként Dánia és Hollandia, amelyek messze többet termelnek a saját szükségletüknél-kívánságát fejezi ki, amelyek meg szeretnének szabadulni a most belépett országok konkurenseitől. A jóslat beválhat, ha a saját üzleti stratégiánk nem megfelelő. Ugyanakkor az EU potenciális előnyöket is nyújt, amelyek kihasználása esetén az ágazat nemhogy visszafejlődik, de kifejezetten sikeres lehet. Ilyen potenciális lehetőségekről szól ez a cikk, amelyben azt elemezzük, hogy egy éven belül milyen szabályok szerint változik az EU sertéspiaca. A piaci folyamatok ismeretéhez nélkülözhetetlen információt közölnek közöl a kereslet kínálat alapvető törvénye. Mivel a mezőgazdasági piacok-a sertéspiac is-kínálati jellegűek, ezért a kínálatot befolyásoló legfontosabb tényezőkre világítunk rá először. Mindenekelőtt lényeges különbséget tenni a felkínált mennyiségre-és a kínálatban bekövetkező változásokra ható tényezők között. Ez a két körülmény másként hat a kínálati görbe elhelyezkedésére. Amennyiben egy kibocsátott termék ára megváltozik, úgy az változást okoz a termékből felkínált mennyiségre, ami a kínálati görbén való elmozdulását jelenti. Ezzel szemben külső tényezők hatására megváltozhat a kínálat, ami a kínálati görbe eltolódásához vezet. Ezek a tényezők a következők lehetnek: 1. egy meghatározó input árában bekövetkezett változás, 2. a helyettesítő termékek árában bekövetkezett változás (esetünkben például a baromfi árának változása jelentős), 3. kapcsolódó termékek (például: sertés karaj, sertéslapocka, sertéscomb) árának változása, 4. technológiai változás, 5. intézményi tényezők. Ezen tényezők mindegyike képes arra, hogy a kínálati görbe elhelyezkedését megváltoztassa. Ugyanakkor fontos megjegyezni, hogy ezeknek a tényezőknek a hatása nem azonnali, hanem időben eltolódik.

The creation of Praganda by Ladislav Nachmüllner did not happen in a vacuum or in isolation from the cultural and scientific environment that existed in Prague between the mid-1800’s and 1915.
This article examines the general state of food science in Vienna and Prague during this time and, in particular, the creation of the Codex Alimentarius Austriacus and the international movement that culminated in the creation of the Codex Alimentarius Commission of the World Health Organisation.
We will show how this environment of superior technology and leadership related to food science that existed in the Austro-Hungarian Empire, explains the development of Praganda in Prague.

The report presents the ability of implementation of the methods for analysis of spectral and hyperspectral data of meat and meat products. Theoretical justification of these methods are presented for obtaining and processing of spectral and hyperspectral characteristics of the studied food products. Attention is paid to those that in a strong degree affect the problem at storage of meat and meat products. Analyzed is the possibility of introducing objective criteria for determining quality tested products of animal origin in order of their non-destructive evaluation.

This paper examines how food practices and food narratives become tools of community building. It explores the politics of pork consumption and production in Eastern Poland, as embedded and enacted at various scales: homestead, family, gender relations, regional and national affinity as well as in EU and national levels. I draw on ethnographic research among the farming communities, where foodways are tied to ideas of home, work and locality. I find that pork politics takes on numerous forms there: discursive, as visible in the narratives of the symbolic value of pork to mark farmers' way of life; and performative and pragmatic, as visible in the practices of subsistence farming that immerse farmers’ lives in food. I argue that all forms point to a creative response to being pushed into the “grey zone” of the state. Due to legislative and political obstacles, small-scale farmers in Eastern Poland withdraw into private sphere and barter, engage in informal food practices and take on ways of life associated with the past. In trying to uphold their status and moral worth, farmers retreat from official farming strategies, reject the values of modernity, equality and development as set out by the EU and become detached from the consumers. I propose that in the homesteads of Eastern Poland, functioning on the “borderland” of the state does not entail being excluded from politics.

Purpose of the present research paper is to outline and analyse the deep interconnections existing within the development debate. According to Polanyi’s critique of liberal markets, by which liberalism is neither socially nor environmentally sustainable, I will use a case study, namely the pork industry in China, to explain and to show why it is not possible to discern economic development from socio-environmental and health issues. The foodregime’s theoretical framework will provide the necessary clues to understand not only the case of the Chinese agribusiness sector, but also the relations between politics and food at a global level. Furthermore there will be used also the foucauldian concept of governmentality, which will help in the understanding of the social implications of  economic driven development. This paper will acknowledge the violent collision between the pursuit of food security (understood as cheap pork for all in China) within the framework of the corporate food regime and the global need for sustainable development.

The study presents the possibility of application of computer vision systems for determining the area of Loin Eye. Measurements were made by expert with classical method and method for processing images on samples taken from the market. Adequacy of the proposed model is defined by statistical analysis. Areas measured by each of three methods were highly correlated. This suggested that area, derived by any one of the three methods was of approximately equal value. The results obtained by three methods of measurement – computer vision, graph paper and planimeter shows little statistical difference (p = 0,1 ÷ 0,3) between measurements made with computer vision systems and standardized measurement methods. The presented system for computer vision can be used in meat producing companies to assess yield quality in pigs.

Over the last number of years, we re-designed the traditional system of producing bacon.  We challenged the status quo, believing in thinking differently and redesigned the system so that the results are vastly superior to traditional systems.

We aimed for and achieved,

*  superior production yields;
*  vastly improved slicing yields of between 90% and 98%; 
*  consistent product look;
*  suited to make loin, shoulder, leg, belly, neck and reformed bacon;
*  allows for loin to be tumbled;
*  perfect for turkey and chicken bacon;
*  ensured the utilization of every morsel of meat in bacon production.   
In this publication, we deal with the science underpinning our new system. 
 
View the booklet at:  https://tgrestructuringofmeat.pressbooks.com

Pork is turned into bacon by the reaction of nitrite. The story of nitrite and its use as curing agent is intriguing and an important part played off in Prague.  The story has never before been told in the West or in English.  This article is the first in a series of articles to follow on the life and achievements of Ladislav NACHMÜLLNER.  Here we intend setting the background information of events that led up to the invention of a nitrite curing brine in Prague.  It chronicles some of the events that lead to the story being told and the key people involved in bringing the story to the world.  It is also a human saga since it is told at a very emotional time as the daughter of the man responsible for the invention, having just celebrated her 90th birthday, enters the final days of her life.

Lion Island is situated in the Lower Fraser River in British Columbia on the West Coast of Canada. Between 1885 and 1930, the Ewen Cannery operated from Lion Island. This was one of the largest salmon canning operations in British Columbia. During the summer season, the Ewen Cannery employed a labour force housed in spatially segregated camps. One of the camps located on Lion Island was where Chinese men lived in a two-story bunkhouse located adjacent to the canning complex. In 1901, a small community of Japanese fishermen and their families settled on an adjacent island, called Don Island, and supplied salmon to the cannery until its closure in 1930. After the closure of the cannery, most residents moved to the mainland. Like many other sites occupied by Chinese in western North America during the late nineteenth and early twentieth centuries, the faunal assemblage from Lion Island is dominated by pork. In addition, it contains a variety of species, and this aspect too is reflected in other sites occupied by Chinese in western North America at the time.

China's economic growth over the past four decades produced dramatic changes in consumer habits. The Chinese not only consume more food of animal origin, but substantially modified their diet. Per capita meat demand increased from 10.3 kg in 1978 to 56.6 kg in 2011.

Pork is the single most important source of animal protein in Vietnam and its availability has a substantial impact on the well-being of the Vietnamese. Since 1996, the local supply and per capita availability of pork in Vietnam have increased substantially. The trends in and sources of this growth in supply are identified by analysing official statistics. Differences in regional supply of pork are also identified, as well as regional variations in pork yields. Vietnam’s pork industry relies on many small-scale household producers for the bulk of its pork supply. The structure of the sector is investigated and found to be altering slowly – a slight increase in scale of production units has been occurring. The rate of growth in Vietnam’s supply of pork has slowed and production could decline despite the large increases in productivity in this sector since the mid-1990s. The industry is still not internationally competitive. Hence, imports of pork from Canada and the USA occurred in the last few years, and these may increase after 2012 when Vietnam should become WTO-compliant. This concerns the Government of Vietnam because it could threaten the economic sustainability of its pig industry. The Government believes that by adopting policies to increase the scale of production of individual pig-producing units, this will shore up the competitive position of its pig sector. This policy is discussed.

The story of bacon is set in the late 1800s and early 1900s when most of the important developments in bacon took place. The plotline takes place in the 2000s with each character referring to a real person and actual events. The theme is a kind of "steampunk" where modern mannerisms, speech, clothes and practices are superimposed on a historical setting. Modern people interact with old historical figures with all the historical and cultural bias that goes with this. The work is far from complete, but with so many collaborators around the globe, I put this out for review and comment. Chapter 12.3: Finally, is the last chapter to be written but this can only be done from a very special location in the far western regions of China for reasons which will become obvious as you read the work. After completing the outline in 2019 and 2020, it is due for another major edit before I can send it to a professional editor for review and corrections. So, to the curing industry, please fire away with the contributions and corrections. My sincere thanks to each and every one of you!

Eben van Tonder
Cape Town
2016

This study was carried out to determine the fat and cholesterol content in the thigh of beef, pork, and goat meats and compare the species. Cuts of the thigh from beef, pork, and goat meats were brought from the market at Ile-Ife and processed for fat and cholesterol determination using Soxhlet extraction (AOAC, 1998) and Liebermann-Buchard (Merk, 1974) methods, respectively.

The data collected were subjected to analysis of variance (ANOVA); Percentage fat compositions from beef, pork and goat were 17.29, 11.60 and 10.15, respectively, and cholesterol contents were 3.17µg/100g, 3.83µg/100g, and 1.77µg/100g, respectively. Significant (P<0.05) differences were observed in the percentage fat and cholesterol contents of beef, pork and goat meat. The percentage fat and cholesterol content was found to be lowest in goat; percentage fat was highest in beef while cholesterol content was highest in pork.

This study concluded that goat meat might be preferred to beef and pork since it contains less fat and cholesterol contents.

The report presents the advantages of using document camera as an additional device of interactive presentation system and the possibilities for its application as a tool for the realization of practical exercises in teaching of food technology related to contactless and non-destructive methods for assessing the  quality of food products. These products are with complex surface structure and characteristics, which requires the search for methods for accurate recognition of object areas on the product surface. An evaluation of the possibility of separating these areas by presenting the color components as spectral characteristics by colorimetric methods.