24—Lancaster Farming. Saturday. April 27. 1974
Henkel Hosts NPPC
Meat packers and
members of the press were
hosted recently at a display
of new pork products
developed at the University
of Nebraska and funded in
part by the National Pork
Producers Council (NPPC).
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John Henkel of Strasburg
was among the members of
the NPPC executive board
acting as hosts at the
meeting. Henkel represents
the Pennsylvania Pork
Producers Council on the li
man NPPC Executive
New Product Meeting
Board.
Visitors saw a “flaked,
formed and sectioned pork”
process designed to answer
the problems of uniform
portion control, uniform
quality and product
preparation - three areas
where the pork industry can
most effectively boost usage
in the institutional market.
Cafeterias,' hospitals,
airlines, and fast food outlets
want meat products of
uniform portion, quality,
juiciness, tenderness, and
flavor. The new “flaked,
formed and sectioned” pork
offers all these qualities,
Henkel said.
Another advantage of the
new flaked and formed pork
product is the ability to
Deficiencies Plague
Farm Show Arena
A study of the state Farm
Show Arena has found
deficient and in some cases
“potentially lethal” wiring
and other deteriorating
conditions, according to the
Harrisburg Evening News.
The newspaper said a
report by consultants from
Pennsylvania State
University cited the elec
trical, steam heating and
water systems as in need of
repairs.
In addition, the main
arena, bams and display
area of the 40-year-old
facility lack emergency
lighting, the'report said.
It noted that if the main
roof of the main building is
not repaired or replaced, the
recommended electrical
renovations may be useless.
$125»
utilize pork trimmings or
lesser demanded cuts of the
carcass in the production,
thereby adding increased
value to those products.
The process involves
frozen pork and pork
trimmings of the desired fat
to lean ratio which are run
through a flaking machine,
then formed into various
shaped molds to produce
large meat “logs” that may
be sliced into uniform por
tions. The process is not new,
but it has not been widely
applied to pork previously.
The term “flaked” must
not be confused with
“chopped” or “ground,”
Henkel pointed out. The
flaking process adds a
special texture or
• The complex was ordered
closed in January when an
inspection by the Harrisburg
Fire Department and the
state Department of Labor
and Industry found
numerous safety violations.
However, a closing was
averted when Agriculture
Secretary Jim McHale said
the repairs would be made.
Most have since been
completed, officials say.
The Department of
Property and Supplies is now
working on an architectural
study to determine exactly
what repairs are needed and
the cost.
IA A A A A
CONTRARY TO WHAT YOU MAY HAVE HEARD
A NISSLEY A
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“chewiness” to the product
that is preferred to ground
product, according to
numerous taste panel tests.
Products shown at the
meeting include breakfast
pork, similar to Canadian
style bacon; porkburger,
similar to hamburger; pork
melt, a double-decker
sandwich with cheese;
reuben pork, in the classic
style of a reuben sandwich;
pork steaks for broiling or
grilling; swiss pork, like
swiss steak; pork-a-bobs;
roast pork; smoked pork
slices, a variation of ham;
and pizza pork, a Canadian
style bacon flavored for
pizza.
Vinegar
The most popular vinegars in
the United States are cider vine
gar and white distilled vinegar
Cider vinegar is made from pure
apple juice and white distilled
vinegar is made from dilute alco
hol Malt vinegar and wine vine
gar also are seen on manv super
market shelves in this countrv
@ FARMERS («y)
MARKET your
1973 TOBACCO
Through
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Where Quality is Recogriized
by USDA Grade.
For More Information Call
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