Lean pork

I demand! Lean Pork Please…

A glimpse within the growth hormone regulation of protein metabolism in pigs.

By Victor Allen M. Anas, DVM


The increase in consumer demand for lean meat has stimulated the need for technologies to reduce fat and increase lean in meat animals. Swine experts in genetics, nutrition and physiology have employed their respective fields of technology to achieve the continuing goal of the swine industry to produce fast growing pigs and increase the quantity of high-quality lean carcass. Supplementing growth hormone an anabolic agent increases muscle mass in pigs, while also improving the rate and efficiency in growth were demonstrated by various studies. Growth Hormone (GH) also known as Somatotropin (ST) viewed as the master hormone that regulates growth and performance has been shown to have impressive effects on nutrient partitioning between muscle and adipose tissue that leads to dramatic alterations in the growth of the tissues.

GH has markedly influenced Protein metabolism. Generally, growth hormone stimulates protein anabolism in many tissues. This effect reflect increased amino acid uptake, increased protein synthesis and decreased oxidation of proteins. One of the most important ways that it affects protein metabolism is to increase retention of nitrogen by the body. The loss of nitrogen into the urine as urea or other nitrogenous waste products is diminished indicating retention within the body. In addition, another and possibly more important effect of GH is to increase cell permeability to amino acids thereby favoring a buildup of the muscle mass of the body. Evidence suggests that GH favors protein synthesis by gene activation, mRNA synthesis and ribosomal RNA and transfer RNA production by liver cell. Continue reading “Lean pork”

Chicken longganisa for healthy business

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Chicken longganisa for healthy business

By: Lourdes Rivera

Longganisa is a favorite fare for the Filipinos’ breakfast table, especially for longsilog (longganisa, sinangag and itlog). However, pork longganisa tend to be fatty and is deemed unhealthy. However, chicken meat can be substituted, which means less cholesterol for the consumer, leading to a better and healthier lifestyle.  Dressed up with the three basic principles of meat processing, chicken longganisa will be an acceptable and healthier alternative.

-Curing mix for preservation and tackiness;

-Addition of extenders to increase the yield from 1.0 kg to 1.5 kg bringing down the production cost;

-addition of seasonings for sarap, bango, and katas.

Longganisa can be served with fried rice (sinangag, egg and atsara) popularly known as longsilog. One kilogram of longganisa will yield 16 serving portions. One serving portion could be sold at 30-35 pesos . Therefore 30 pesos x 16 SP will cost 480 pesos.

Meat Processing Ingredients and Book On Meat Processing are also available in our office Spices and Foodmix  House / Ultima Entrepinoy Forum Center at 107 E. Rodriquez Sr. Ave., Quezon city. Tel. 742-08-26, 742-7866

Recipe for Chicken Longganisa

Meat materials

Chicken, ground finely – 1000 g


Curing mix:

Salt  refined    1T / 12 gms

Curing salt       ½  t / 2 gms

Phosphate        1 t / 3 gms

Vitamin C powder ¼ t / 0.5 gms

Chilled water*            ¼ cup / 60 gms

To dissolve the 4 ingredients


TVP (Textured vegetable protein   ½ cup / 18 gms

Isolate 1 T / 5 gms

Carageenan ½ t / 1.25 gms

In ½ cup water add ¼ cup textured vegetable protein. Hydrate for 3 minutes.  Add ½ tsp. Caregeenan and 1 T isolate.


Sugar refined ¾ cup / 90-120 gms

Black pepper, ground  ½ T / 2.50 gms

Garlic, chopped finely 2 T / 24 gms

Anisado wine              2 T / 24 gms

Pineapple powder       2 t / 5 gms

Vetsin (MSG)             ½ t / 1.5 gms

Food color (allura red)*  as desired

Meat enhancer             ½ t / 1.22 gms

Beef aroma                  ½ t / 2.5 gms

BF blend**                 1 t / 3 gms

*prepared by  dissolving 1 tsp of food color in ½ cup of water. This serves as the stock solution to be keep in the refrigerator. From this solution get 1-2 tsps.

**Added in the last mixing


Select good quality raw material. Measure and weight carefully all ingredients.

Mix meat with first four ingredients: salt, curing salt, phosphate, and vitamin c powder in chilled water. Mix continuously. Add the rest of ingredients. Mix until well blended then cure at room temperature for 8-10 hours or refrigeration temperature for one day only (8-12 hours) .

Wrap in paperlyne or cut wrap (2 T per piece). Pack in polyethylene bag in ¼ kg. (should have six pieces of longganisa) or ½ kg package and store in freezer.

Yield: 1.3-1.5 kgs , production cost/kg 130; selling price – 170 pesos (1/4 kg = 6 pieces)

Source: MARID Agribusiness, January 2005