EVALUATION OF PORK LOIN, FROZEN, STRING-TIED, PORK LOIN, FROZEN, STRINGLESS-IN CASING AND PORK CHOPS, FROZEN, BONED,
Abstract
Laboratory and operational tests were conducted on three new prefabricated meat products: (1) Pork Loin, Frozen, String-Tied; (2) Pork Loin, Frozen, Stringless-in-Casing; and (3) Pork Chops, Frozen, Boned - to determine their suitability for Navy use. All three test products were found superior to the currently authorized bladeless and partially-boned loins in their average edible cooked yields, appearance, ease of preparation and portion control characteristics. While both the string-tied and casing-type loins were found suitable for preparation either as roast pork or as pork chops, the string-tied was preferred. The reasons for ths preference were: greater ease in removing the strings as compared to removing the casing from the stringless-in-casing product, and the slightly lower losses incurred in preparation. Although excellent in yield and portion control, the pork chops were considered of limited utility because they were a single use product, and because they are space-consuming as packed at present. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1962
- Accession Number
- AD0418389
Entities
People
- H. R. Ignall