The attached pictures shown is part of our educational process, for our friends of Blog world to understand how the markets and restaurants , hawkers centre and food court selling their BBQ port-based products and menu, like Char Siu, Siu York, Mak Kue Teh, Ta Choon, Lak Choon, be processed and grilled from the Pig Farming…to Slaughtering house, to your mouth…
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Why the world, some are consuming and enjoying…some are haram…?
This is the short note presented for your educational reference, as part of our e-Library…
The Photos shown are the traditional way of life, still existing in our UNESCO-WHC core zone…..is very near to Kuan-Yin Temple, adjoin Kampong Pantai, Jalan Kasturi…..Jalan Tukang Emas…sounds is our sunset industry, is our Melaka sunset traditional markets….
Hope you still have a chance to visit them….is part of our Open Living Human Treasure…is our universal heritage, is our Melaka intangible cultural heritage, which you may not able to see in other world….!
Below is the end products of the Pig…..Pork to Bunga Raya’s Char Siu & Siu York Lane well known and popular market for Our Melaka BBQ Pork-based products….already operating there for last 65 years….is 3rd generations, from Guandchow since 100 over years from China to Melaka…..
Pork consumption per capita (most recent) by country
Rank
| |||
# 1
|
142.6
| ||
# 2
|
123
| ||
# 3
|
121.9
| ||
# 4
|
117
| ||
# 5
|
90.2
| ||
# 6
|
83.2
| ||
# 7
|
79.4
| ||
# 8
|
76.6
| ||
# 9
|
75
| ||
# 10
|
69.1
| ||
# 11
|
66.2
| ||
# 12
|
62.8
| ||
# 13
|
54.3
| ||
# 14
|
40
| ||
# 15
|
36.1
| ||
# 16
|
29
| ||
# 17
|
22.4
| ||
# 18
|
20.2
| ||
Total:
|
1,309
| ||
Weighted average:
|
72.7
|
Welcome to Melaka.
Story of Pig & Pork-based Menu
Pig slaughter is a necessary activity to obtain pig meat - pork. It regularly happens as part of traditional and intensive pig farming.
Pigs are slaughtered at different ages. Generally they can be divided into piglets, which are 1.5 to 3 months old; the fattening pigs, intended for pork and bacon, which are 4 months to one year old; and finally the older pigs, such as sows (female pigs) and boars (uncastrated male pigs).
The meat obtained from piglets is subdivided into more meaty or more fatty, determined by the thickness of bacon. Male hogs are usually castrated a month before slaughter. Their meat quality is determined on the mass of halves and the thickness of bacon on the back.Transport of pigs to slaughter and all the other procedures and circumstances leading up to the actual act of stunning and killing the pig are in modern times carefully arranged in order to avoid excessive suffering of animals, which both has a humane rationale as well as helping provide for a higher quality of meat.
Before slaughter, pigs are first rendered unconscious using one of the following means: stunning using electric current applied with electrodes, or stunning using captive bolt pistol, or inhalation of CO2.
They are then hoisted on a rail, after which they are exsanguinated, usually via the carotid artery and the jugular vein.
After the blood is gone, the carcass is drenched in hot water in a device called a pig scalder which helps in the removal of hair, which is subsequently completed by using scissor-like devices and then if necessary with a torch.
The pig is then eviscerated, the head is usually removed, and the body is cut into two halves. The remaining halves are washed to remove any remaining blood, bacteria or remains of bone, and then cooled down in order to help with the process of cutting and deboning.
In the European Union, the Regulation (EC) of the European Parliament and of the Council No. 852/2004, 853/2004 and 854/2004 cover various aspects of hygiene of foodstuffs that includes pig slaughter.
elaka…..already operating there for last 65 years….is 3rd generations, from Guandchow since 100 over years from China to Melaka…..
The Nutrition of Lean Pork
The low sodium content makes it a good choice of meat if you want to maintain healthy blood pressure.
Below is a breakdown of key nutrients available in 100 grams of the cooked meat. This serving provides 190 calories.
- Protein – 30 grams
- Fat – 5 grams
- Vitamin B1 – 65 percent of recommended daily intake
- Vitamin B2 – 20 percent of recommended daily intake
- Vitamin B3 – 45 percent of recommended daily intake
- Vitamin B6 – 25 percent of recommended daily intake
- Vitamin B12 - 70 percent of recommended daily intake
- Iron – 15 percent of recommended daily intake
- Magnesium – 10 percent of recommended daily intake
- Phosphorous – 20 percent of recommended daily intake
- Zinc – 35 percent of recommended daily intake
Protein
Lean pork provides all 9 essential amino acids. This protein is also easily digestible which enhances various functions in the body. Protein helps to build and repair tissues throughout the body. It is also needed for cell growth and healthy membranes. Protein is a key nutrient for immunity functions in the body. It is required for the formation of white blood cells which are vital antibodies. A 100 gram portion of the lean meat provides about half of the daily requirements for the body.
Fat
A 100 gram serving contains 5 grams of fat. More than 50 percent of this is unsaturated fat which is healthier for you. Some fat is essential in a healthy diet. It provides energy and nutrients for normal growth. Fat also helps to maintain healthy skin. Fat in lean pork contains vitamins A, D, E and K. The fat also contains conjugated linoleic acid (CLA), an antioxidant. This antioxidant has been established as helpful in the prevention of certain cancers and heart disease.
B Vitamins
Lean pork provides a good mix of B vitamins. Vitamin B1 enables various metabolic processes in the body. It also supports growth and repair of nerves and muscle tissues. Vitamin B2 helps in energy production. It also plays a role in growth and repair of tissues. It facilitates good vision and promotes healthy skin. Pork is an excellent source of vitamin B3. This facilitates the release of energy from metabolism. It also promotes the health of the digestive tract and healthy skin. Vitamin B6 also plays a role in metabolism. It supports the functions of the central nervous system as well as metabolism. The meat also contains high amounts of vitamin B12. This supports the health of the nervous system. It also boosts vitality.
Iron
Iron is vital for energy production. It facilitates physical and mental functions. This boosts your productivity levels. Iron is a vital ingredient required for hemoglobin formation. Hemoglobin is a basic component of red blood cells and transports oxygen throughout the body.
Magnesium
Magnesium is a vital mineral for development of strong teeth and bones. It also helps to keep blood pressure stable. This improves cardiovascular health and lowers the risk of heart disease. Magnesium also helps to maintain a healthy balance of energy within the body.
Zinc
Few meat products give you as much zinc as lean pork. Zinc facilitates bone formation in children and teenagers. It also helps to maintain bone structure and helps prevent bone loss in older adults. It improves the body’s resistance to infections and boosts immunity.
The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle.
Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes.
Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.
Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes
In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers.
The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region.
The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish — pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer.
Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork.
The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.
Pork is one of the most widely eaten meats in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.
According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data).
Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption was 20% higher than in 2002, and a further 5% increase projected in 2007.
British cuts of pork
American cuts of pork
Pork, fresh, loin, whole,
separable lean and fat, cooked, broiled | |
Nutritional value per 100 g (3.5 oz)
| |
1,013 kJ (242 kcal)
| |
0.00 g
| |
- Sugars
|
0.00 g
|
0.0 g
| |
13.92 g
| |
5.230 g
| |
6.190 g
| |
1.200 g
| |
27.32 g
| |
0.338 g
| |
1.234 g
| |
1.260 g
| |
- Leucine
|
2.177 g
|
- Lysine
|
2.446 g
|
0.712 g
| |
- Cystine
|
0.344 g
|
1.086 g
| |
- Tyrosine
|
0.936 g
|
- Valine
|
1.473 g
|
- Arginine
|
1.723 g
|
1.067 g
| |
- Alanine
|
1.603 g
|
2.512 g
| |
4.215 g
| |
- Glycine
|
1.409 g
|
- Proline
|
1.158 g
|
- Serine
|
1.128 g
|
57.87 g
| |
0.464 mg (36%)
| |
0.70 μg (29%)
| |
93.9 mg (19%)
| |
0.6 mg (1%)
| |
53 IU (9%)
| |
19 mg (2%)
| |
0.87 mg (7%)
| |
28 mg (8%)
| |
246 mg (35%)
| |
423 mg (9%)
| |
62 mg (4%)
| |
2.39 mg (25%)
| |
Rank
|
Region
|
Metric tons (millions)
|
Per capita (kg)
|
1
|
52.5
|
40.0
| |
2
|
20.1
|
43.9
| |
3
|
9.0
|
29.0
| |
4
|
2.6
|
18.1
| |
5
|
2.5
|
19.8
| |
Others
|
12.2
|
N/A
| |
Total
|
98.9
|
N/A
| |
Judaism
Pork is a well-known example of a non-kosher food. This prohibition is based on Leviticus chapter 11 and Deuteronomy chapter 14:
These are the creatures that you may eat from among all the animals that are upon the land.
Everything that possesses a split hoof, which is fully cloven, and that brings up its cud – this you may eat. But this is what you shall not eat from what brings up its cud or possesses split hooves – the camel, because it brings up its cud but does not possess split hooves...and the pig, because it has split hooves that are completely cloven, but it does not bring up its cud – it is impure to you and from its flesh you may not eat. — Leviticus 11:2–4, 7–8
And the pig, because it possesses split hooves and does not bring up its cud — from its flesh you may not eat. — Deuteronomy 14:8
As indicated by the Torah verses, pork is non-kosher because Jews may not consume an animal that possesses one trait but not the other of cloven hooves and regurgitating cud. Hogs, which are not ruminants, do not chew cud as cattle and sheep do.
In Israel pig-raising has been limited by law to certain areas and institutions. Some pig-related laws are openly circumvented. Swine production has increased from an estimated annual slaughter of 50,000 swine in 1960 to 180,000 in 2010.
Pigmeat consumption per capita was 2.7 kg in 2009. Although pork marketing is prohibited in some religious localities pork products are available elsewhere at non-kosher butchers and by the Mizra and Tiv Ta'am non-kosher supermarket chain which caters to Russian immigrants. A modern Hebrew euphemism for pork is "white meat".
Islam
Pork is prohibited by the Islamic dietary laws. Throughout the Islamic world many countries severely restrict the importation or consumption of pork products. Examples are Iran, Mauritania, Oman, Qatar, Saudi Arabia, Kuwait, Pakistan and Maldives.
However, in other Muslim countries such as Egypt, Turkey, Indonesia and Malaysia and parts of the UAE such as Dubai, pork is available in international hotels and some supermarkets that cater for expatriates and non-Muslims.
The Qur'anic basis for the Islamic prohibition of pork can be found in suras 2:173, 5:3, 5:60, 6:145 and 16:115.
Chapter (Sura) 2 - Verse (Ayat) 173 Al-Baqara (The Cow)
"He has forbidden you only the Maitah (dead animals), and blood, and the flesh of swine, and that which is slaughtered as a sacrifice for others than Allah . But if one is forced by necessity, without wilful disobedience, nor transgressing due limits, then there is no sin on him. Truly, Allah is Oft-forgiving Most Merciful."
Hinduism
Higher castes (though not all castes) of Hinduism consider the pig unclean, and hence pork is strictly prohibited; the pigs in Indian villages are known to consume human faeces
Other religions and cultures
Seventh-day Adventists, Rastafarians, and members of the Ethiopian Orthodox church also do not eat pork. Scottish pork taboo was Donald Alexander Mackenzie's phrase for discussing an aversion to pork amongst Scots, particularly Highlanders, which he believed stemmed from an ancient taboo.
Several writers who confirm that there was a prejudice against pork, or a superstitious attitude toward pigs, do not see it in terms of a taboo related to an ancient cult. Any prejudice is generally agreed to have disappeared by 1800.
Pig farming
Pigs in a farm
A sow suckling her piglets.
There are various methods of pig farming depending on the method of management adopted. Variables include:
- Money or capital available
- The type of animals kept
- Local requirements and market conditions
- The level of management skills
Pigs (hogs in the United States) can be farmed as free range, being allowed to wander around a village, kept in fields, or tethered in a simple house.
In developed countries, farming has moved away from traditional pig farming and pigs are now typically intensively farmed.
Today, pig farms are significantly larger than in the past, with most large-scale farms housing 5,000 or more pigs in climate-controlled buildings.
With 100 million pigs slaughtered each year, these efficiencies deliver affordable meat for consumers and larger profits for producers.
Individual farm management focuses on housing facilities, feeding and ventilation systems, temperature and environmental controls and the economic viability of their operations.
Just as producers have to determine profit margins and types of facilities and equipment for their farm, they must also find the practices that best fit their specific situation.
Some procedures and treatments are known to stress the animals and producers should consider the animals' welfare, health and management in correspondence with accepted husbandry skills.
Use as food
Almost all of the pig can be used as food. Preparations of pig parts into specialties include: sausage, bacon, gammon, ham, skin into pork scratchings, feet into trotters, head into a meat jelly called head cheese (brawn), and consumption of the liver, chitterlings, blood (blood pudding or black pudding) are common.
Production and trade
Global pig stocks
in 2007 | |
(million)
| |
425.6
| |
61.7
| |
35.9
| |
27.1
| |
26.6
| |
26.1
| |
18.1
| |
15.9
| |
15.5
| |
14.9
| |
World Total
|
918.3
|
Pigs are farmed in many countries, though the main consuming countries are in Asia, meaning there is a significant international and even intercontinental trade in live and slaughtered pigs.
Despite having the world's largest herd, China is a net importer of pigs, and has been increasing its imports during its economic development.
The largest exporters of pigs are the United States, European Union, and Canada. As an example, more than half of Canadian production (22.8 million pigs) in 2008 was exported, going to 143 countries.
Pig farming terminology
Pigs are extensively farmed, and therefore the terminology is well developed:
- Pig, hog or swine, the species as a whole, or any member of it. The singular of "swine" is the same as the plural.
- Shoat, piglet or (where the species is called "hog") pig, unweaned young pig, or any immature pig.
- Sucker, a pig between birth and weaning.
- Runt, an unusually small and weak piglet, often one in a litter.
- Boar or hog, male pig of breeding age.
- Barrow, male pig castrated before puberty.
- Stag, male pig castrated later in life, (that is, an older boar after castration).
- Gilt, young female not yet mated, or not yet farrowed, or after only one litter (depending on local usage).
- Sow, breeding female, or female after first or second litter.
Pigs for slaughter
(NRCS_Photo_Gallery).jpg)
Finishing hogs on a farm in central Arkansas.
- Suckling pig, a piglet slaughtered for its tender meat.
- Feeder pig, a weaned gilt or barrow weighing between 18 kg (40 lb) and 37 kg (82 lb) at 6 to 8 weeks of age that is sold to be finished for slaughter.
- Porker, market pig between 30 kg (66 lb) and about 54 kg (120 lb) dressed weight.
- Baconer, a market pig between 65 kg (140 lb) and 80 kg (180 lb) dressed weight. The maximum weight can vary between processors.
- Grower, a pig between weaning and sale or transfer to the breeding herd, sold for slaughter or killed for ration
- Finisher, a grower pig over 70 kg (150 lb) liveweight.
- Butcher hog, a pig of approximately 100 kg (220 lb), ready for the market. In some market (Italy) the final weight of butcher pig is in the 180 kg (400 lb) range. This for have hind legs suitable to produce cured ham.
- Backfatter, cull breeding pig sold for meat; usually refers specifically to a cull sow, but is sometimes used in reference to boars.
Groups
- Herd, a group of pigs, or all the pigs on a farm or in a region.
- Sounder, a small group of pigs (or wild boar) foraging in woodland
Pig parts
- Trotters, the feet of pigs (they have four hoofed toes, walking mainly on the larger central two).
Biology
- In pig, pregnant.
- Farrowing, giving birth.
- Hogging, a sow when on heat (during estrus).
Housing
- Sty, a small pig-house, usually with an outdoor run or a pig confinement.
- Pig-shed, a larger pig-house.
- Ark, a low semi circular field-shelter for pigs
- Curtain-barn, a long, open building with curtains on the long sides of the barn. This increases ventilation on hot, humid summer days.
豬肉Pork
豬肉在現代社會定義，通常來自飼養六個月至一年家豬（猪科动物，学名Sus Domesticus或Sus scrofa domestica）所屠宰出的肉品。除了中東、部分亞洲、非洲等地猶太教與伊斯蘭教信徒不食用外，各國均大量食用，為全世界普遍的肉品之一。
猪肉
| |
每100g食物营养值（3.5 oz）
| |
240 千卡 1010 kJ
| |
0.00 g
| |
0.00 g
| |
0.0 g
| |
13.92 g
| |
5.230 g
| |
6.190 g
| |
1.200 g
| |
27.32 g
| |
0.338 g
| |
1.234 g
| |
1.260 g
| |
2.177 g
| |
2.446 g
| |
0.712 g
| |
0.344 g
| |
1.086 g
| |
0.936 g
| |
1.473 g
| |
1.723 g
| |
1.067 g
| |
1.603 g
| |
2.512 g
| |
4.215 g
| |
1.409 g
| |
1.158 g
| |
1.128 g
| |
57.87 g
| |
0.464 mg (36%)
| |
0.70 μg (29%)
| |
0.6 mg (1%)
| |
53 IU (13%)
| |
0.87 mg (7%)
| |
28 mg (8%)
| |
246 mg (35%)
| |
423 mg (9%)
| |
62 mg (3%)
| |
2.39 mg (24%)
| |
在中國農村傳統，殺豬是一件大事。和亲戚、朋友、全村人分享豬肉，具有慶祝與聯絡感情的意義。
豬肉等級.
17世紀之後，豬肉陸續成為全世界主要肉品以來，選擇豬肉的標準都大約相同。都是淺紅，肉質結實，紋路清晰為主。
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