But for leaner cuts of meat, especially fish and poultry, take care that the meat doesn’t get too hot! The trick for these low-collagen types of meats is to keep your liquids at a gentle simmer, around 160°F / 71°C, and minimize the time that the meat spends in the liquid. ...
Overall, when all the pre﹉arvest factors are kept the same, BF thickness could be considered as a primary index for predicting lean meat yield, and the minimal back‐fat thickness of 21–30 mm is required to improve the overall acceptability of pork meat....
The review question was: “What is the efficacy of all possible interventions to control microbial contamination on pig carcasses at any stage in the pork production chain from pigs received in the abattoir to the pig carcass chilling inclusive?” The review followed a structured, predefined ...