Pork or meat from pig is the highest consumed species meat in world scenario. It contains high amount of body building protein (around 20%), energy giving fat, vitamins (Vit. B1, B2, B6, B12 and Niacin); essential minerals and trace elements which are very much beneficial and exerts additional function in human food. It is also an excellent source of energy. Pork also contains fat. There are three different types of fat in meat: within the muscle, between the muscles and beneath the rind. Pork contains less conjugated linoleic acid (CLA) and more unsaturated fatty acid. For the best eating experience, lean pork should not be overcooked. The meat is at its most succulent when cooked at a temperature of 60-70°C. During preparation, the fat melts away but the intramuscular fat remains which ensures succulence. A typical cut of pork contains almost 75% water. Proximate composition of lean pork as per FAO database is as follows –
Percentage on whole carcass basis :- 41%.
Percentage on whole carcass basis :- 11.2%.
Percentage on whole carcass basis :- 47%.
Percentage on whole carcass basis :- 0.6%.
Percentage on whole carcass basis :- 472 kcal /100g.
Percentage on whole carcass basis :- 88 mg/100g.
West Bengal Livestock Development Corporation Limited. Mainly slaughter exotic type of pigs (Large White Yorkshire) which are scientifically reared as stall fed animals in Govt. farms. Apart from this, we follow strict ante-mortem and post-mortem examination hygienic measures and quality control procedures for production. Our meat plant situated at Haringhata, Nadia Dist., West Bengal, is a FSSAI and ISO certified plant which are implemented for quality, food safety and hygienic concern and to assure our consumers an utmost level of healthy meat.