Friday, August 24, 2007

The Amateur Epidemiologist: Porkonic Plague Vector Identified


Behold the bond formula of Ractopamine, the chemical that is partially responsible for the plague of tasteless pork that has infected our food supply since the evil fleas behind "The Other White Meat" campaign first bit the hapless American swineherd.

According to this Wikipedia entry
Ractopamine in feed for animals is responsible for dramatic muscle growth, yet it is not a steroid or hormone, but rather a compound known as a beta agonist. Only a trace amount of ractopamine need be added for a marked increase in protein and decrease in fat accretion in animals, in particular swine. For the last 90 pounds of live weight gain, a mere 18.5 grams of ractopamine added to a ton of feed (20 ppm) will increase protein by 24% and decrease fat by 34%.
To its credit, China does not allow the importation of pork that contains ractopamine, and is currently engaged in talks with Sino-pork importer wannbe Smithfield Foods to limit it's exposure to porkonic plague via assurances that the mega-pork merchant will not allow it's suppliers to use ractopamine.

For the record: The "epidemiological algorithm" of porkonic plague is

Flea-brained idea + Swineherds> roctopamine +Pigs> The Other White Meat> Our long- suffering palates

4 comments:

Kevin said...

Bob,
I was freezer rummaging the other night and discovered this perfect, pasture-raised, pork loin. A few hours soaking in olive oil, wine, garlic, rosemary, and crushed juniper berries, then a a quick turn over charcoal and I was ready to kiss the guy who raised it. Hell, I would have kissed the pig.

Kevin said...

Bob,
I don't know what went wrong in the link to "perfect, pasture-raised, pork loin," besides its being a tenderloin and not a loin. but here's the link in clear:

http://seriouslygood.kdweeks.com/images/grilled-pork-tenderloin06-400.JPG

Notice the delicate pink. And it was as tender as a baby's bottom -- or so I presume.

Bob del Grosso said...

Kevin
Nice man. That crust looks beautiful!
If I didn't know better I'd think you used sugar or syrup in the marinade.

Must have been a good even fire to get that. Good work buddy, that pig died for a good reason.

Kevin said...

Bob,
I grill on a small, table-top Webber. The cooking grill is only about four inches from the coals and so the heat is really high. I've used a bigger Webber, but didn't like the results.