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Ebola reston virus was discovered in Reston, Virginia USA but the virus itself originated in the Philippines.Accordingly, a monkey farm from the Philippines exported monkeys to a Laboratory in Reston, Virginia USA. Some monkeys from this shipment dies and infects other cages this caught their attention and later on they have isolated an ebola virus which is has low pathogenicity and called it Ebola reston virus.After almost 2 decades Ebola reston virus was discovered in pigs and this is the first time it crossed to swine.So far, there are no records of infection from swine to human… so technically it considered non-zoonotic to man. We don’t need to panic. Just buy from reputable markets for all your pork needs. For other swine related topic go to www.pinoyagribusiness.com
Tag: pork
Basic Meat Processing
Meat Processing means prolonging the shelf life of a meat product. It is primarily done thru inhibiting, destroying, or limiting bacterial growth. Although, meat spoilage could be cause by microbial, physical or chemical change also.
These are some procedures used in meat processing:
1. Drying = This is done by removil water / moisture in meat by means of the sun and air or by artificial means (heating chamber). If food have less moisture bacterial growth is inhibited. Example of product which used sun drying is Daing. Continue reading “Basic Meat Processing”
Skinless longganisa / how to make skinless longganisa
Skinless longganisa.
We Filipino are pork lovers. Most of our process meat products are from pork like tocino, longganisa, ham etc. I would say that among the other meat products our favorite is the longganisa. This is a recipe i found from the site of BAI.
SKINLESS LONGGANISA
INGREDIENTS
| Meat materials: | Household measure | Wt. in grams (1.0 kg) |
Wt. in grams (5.0 kg) |
| Pork lean, ground | 0.7 kg | 0.7 kg | 3.5 kg |
| Pork backfat, ground | 0.3 kg | 0.3 kg | 1.5 kg |
| Curing mix: | |||
| Salt,refined | 1 Tbsp | 12.0 g | 60.0 g |
| Curing salt, (94% salt,6% sodium nitrite) |
½ tsp | 2.0 g | 10.0 g |
| Phosphate | 1 tsp | 3.0 g | 15.0 g |
| Water(to dissolve phosphate) | ¼ cup | 62.5 g | 312.5 g |
| Seasonings/spices: | |||
| Sugar, refined | 9-12 Tbsp | 90.0-120.0 g | 450.0-600.0 g |
| Ground black pepper | ½-1 Tbsp | 2.5-5.0 g | 12.5-25.0 g |
| Garlic, chopped | 2 Tbsp | 22.0 g | 110.0 g |
| Pineapple juice | 2 Tbsp | 34.0 g | 170.0 g |
| Anisado wine | 2 Tbsp | 24.0 g | 120.0 g |
| Food color | as desired | as desired | as desired |
| Monosodiumglutamate (MSG) | ½ tsp | 2.0 g | 10.0 g |
Continue reading “Skinless longganisa / how to make skinless longganisa”
Ham Making / How to make Ham
We Filipino’s love to eat meat especially pork. Ham is usually seen in our diner table at Christmas Eve and New Year. Although this is a seasonal product (ham) for sure earnings for this is not seasonal. With around 80 million Filipino for sure there is a market for ham. So, i included here a recipe/ how to make a ham. I cannot attest for the recipe. It is taken from one of our government agency. If you want to try to make a ham it’s a good start.
BONELESS HAM
Materials needed:
2 kilos pork meat (kasim or pigi)
Injecting solution:
1 cup water, ½ cup salt, 1/4 cup sugar (white), 3 tsp. prague powder,
1 tsp. vetsin, 1 tsp. cal. ham. spice, ½ tablet ascorbic acid
Curing solution:
(cover pickle) 8 cups water, 2 cups salt, ½ cup sugar (brown),
2 tbsp. prague powder
dry curing mixture:
1 cup salt, ½ cup brown sugar, 2 tsp. prague powder
Procedure:
1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain
through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.
2. Soak in curing solution for 4-5 days in the refrigerator.
3. After curing, wash off the excess salt by soaking in warm water. Drain by hanging.
COOKING OF HAM
1. Boil the ham in enough water for 5 minutes.
2. Discard water and boil again the ham in another water until soft. Carefully remove the skin.