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Latest Pork Stories

2011-04-11 13:29:00

NEW YORK, April 11, 2011 /PRNewswire/ -- To celebrate the recent launch of the new Pork® Be inspired(SM) campaign, on April 14, Top Chef All-Stars winner, Richard Blais, is joining America's pork producers to open the one-day-only Pork Inspiration Cafe in New York City. In addition to inspiring home cooks in New York City and nationwide to embrace all the possibilities that pork offers, the opening of the cafe also kicks off a nationwide partnership with Feeding...

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2011-03-22 13:54:38

If given the choice between eating a hot dog or enjoying some rotisserie chicken, consider the hot dog. That's because hot dogs, as well as pepperoni and deli meats, are relatively free of carcinogenic compounds, according to Kansas State University research. But it's a not-so-happy ending for bacon and rotisserie chicken -- especially chicken skin -- because both have higher levels of cancerous material. J. Scott Smith, professor of food chemistry, and a K-State research team have been...

2011-03-15 13:57:00

NEW YORK, March 15, 2011 /PRNewswire-Asia-FirstCall/ -- Zhongpin Inc. ("Zhongpin" or "the company," Nasdaq: HOGS), a leading meat and food processing company in the People's Republic of China ("China"), today commented on its high quality pork sourcing and processing and its expectations as the pork industry consolidates in China. Mr. Xianfu Zhu, Chairman and Chief Executive Officer of Zhongpin Inc., said, "There are three primary reasons that we expect Zhongpin to do very well in the...

2011-03-04 15:10:00

NEW YORK, March 4, 2011 /PRNewswire-Asia-FirstCall/ -- Zhongpin Inc. ("Zhongpin" or "the company," Nasdaq: HOGS), a leading meat and food processing company in the People's Republic of China ("China"), today reported higher revenues, net income, and earnings per share for the year 2010. Zhongpin also announced guidance for higher sales, net income, and earnings per share for the year 2011. Year 2010 highlights: Revenues increased 30% to $946.7 million in 2010 from $726.0 million in...

2011-03-04 05:00:00

DES MOINES, Iowa, March 4, 2011 /PRNewswire/ -- With a new focus on reaching creative, flavor-seeking home cooks who already prepare, eat and love pork, the National Pork Board today announced a new branding position celebrating pork's ability to offer a wide range of options in the kitchen. With PORK® now as the brand, the new campaign of: Pork® Be inspired(SM) shows pork's place in almost any menu, day part, cuisine and lifestyle, based on pork's...

2011-02-04 10:09:00

LIMA, Ohio, Feb. 4, 2011 /PRNewswire/ -- Rudolph Foods, the world's largest manufacturer of pork rinds and one of the world's largest manufacturers of private and branded label snack products, announces a campaign for National Pork Rind Appreciation Day on the same day as The Big Game - this year falling on Sunday, February 6, 2011. The campaign has been created in an effort to help Rudolph Foods consumers celebrate pork rinds as a quirky and nostalgic snack that encourages family...

2011-01-31 07:00:00

BRIDGEWATER, N.J., Jan. 31, 2011 /PRNewswire/ -- Whether they are cooked in a skillet or heated in a microwave, Applegate's new Classic Pork Breakfast Sausage and Savory Turkey Breakfast Sausage give consumers all of the taste, with none of the antibiotics, hormones, high-sodium and fat usually stuffed into sausages. "Breakfast sausage is often considered an indulgence to have on weekends or when families go out to breakfast because of fat and salt," according to Linda Boardman,...

2010-12-15 15:46:53

With chitlins about to make their annual appearance on Christmas and New Year's Day menus, scientists have good news for millions of people who love that delicacy of down-home southern cooking, but hate the smell. They are reporting the first identification of an ingredient in cilantro that quashes the notoriously foul odor of chitlins "” a smell known to drive people from the house when chitlins are cooking. Their report appears in ACS' Journal of Agricultural and Food Chemistry....

2010-12-02 21:54:17

Perhaps you can't make a silk purse out of a sow's ear, but scientists are reporting progress in pulling off the same trick with the notoriously bland flavor of pork. They are reporting new insights into the biochemical differences in the meat of an Italian swine renowned for its good flavor since the ancient Roman Empire and the modern "Large White" or Yorkshire hog, whose roots date back barely 125 years. Their study appears in ACS' Journal of Proteome Research. Lello Zolla and colleagues...

2010-11-15 12:45:30

With chitlins about to make their annual appearance on Thanksgiving, Christmas, and New Year's Day menus, scientists have good news for millions of people who love that delicacy of down-home southern cooking, but hate the smell. They are reporting the first identification of an ingredient in cilantro that quashes the notoriously foul odor of chitlins "” a smell known to drive people from the house when chitlins are cooking. Their report appears in ACS' Journal of Agricultural and Food...


Latest Pork Reference Libraries

Iberian Pig
2014-08-13 11:40:37

The Iberian pig, also known as the black Iberian pig, is a breed of domestic pig that originated on the Iberian Peninsula in areas including Spain and Portugal. It is thought that this breed can be traced back to the Neolithic era, when animal domestication first began, but the most accepted theory pertaining to the origin of this breed states that domesticated pigs were brought over by the Phoenicians and allowed to breed with wild boars, producing what is thought to be the ancestors of the...

Trichinella spiralis
2014-01-12 00:00:00

Trichinella spiralis, sometimes known as the pork worm, is a parasite within the Nematoda class. It can be found in pigs, rats, humans, and bears. This worm causes trichinosis in humans, most often from consuming undercooked pork. This species is the smallest within its class, reaching an average body length of .16 centimeters. Females are twice as large as males, displaying a sexual dimorphism. The reproductive organs of females are unique to the species in that the front end holds developed...

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2006-09-12 10:21:28

The domestic pig (Sus scrofa domesticus) is usually given the scientific name Sus scrofa, though some authors call it S. domesticus, reserving S. scrofa for the wild boar. It was domesticated approximately 5,000 to 7,000 years ago. Pigs are found across Europe, the Middle East and extend into Asia as far as Indonesia and Japan. The distinction between wild and domestic animals is slight, and domestic pigs have become feral in many parts of the world (for example, New Zealand) and caused...

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Word of the Day
lunula
  • A small crescent-shaped structure or marking, especially the white area at the base of a fingernail that resembles a half-moon.
This word is a diminutive of the Latin 'luna,' moon.
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