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Old September 16, 2009, 09:24 PM   #37
2damnold4this
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Join Date: August 12, 2009
Location: Athens, Georgia
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http://www.cambridge.org/us/books/kiple/hogs.htm

Weight- and cholesterol-conscious consumers in Europe and North America have had an impact on the pork industry (Bichard and Bruce 1989). Consumer demand calls for leaner cuts, including substantial fat trimming, in supermarket meat cases. There is also a strong motivation to develop hog breeds with less fat in their muscle tissue, which normally has 5 to 7 percent fat. Pork fat is higher in unsaturated fatty acids than beef, veal, or lamb fat. On the average, one 85-gram serving of pork contains about 79 milligrams of cholesterol.

I prefer the feral hog that hasn't been engineered to have low fat in the muscle tissue.
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