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edgerton ks. | Yes, most lean improvement has come from improved genetics. Todays rations are considerably higher in protien also. Protien makes muscle while carbohydrates tend to make energy devoted to fat. However while pork is leaner these days , there is no longer garbage fed hogs. hence no or should i say a miniscule chance of trichnia in todays pork. So this leads to my pet peve with most pork products. DO NOT OVERCOOK! Temperature standards for cooking todays pork have been lowered considerably. Medium cooked pork with a slight pink center is now recommended. With out looking it up I think it is 160 degrees. I dont know how many times i order a pork chop and that baby is fried into tommorow! Most often it was prepared by an older cook, My MOM included. Old habits die hard. Anyway, try a few less degrees next time you grill and see if doesnt improve your eating experience. | |
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pork producers
