WordNet
- pork loin muscle
- the tender meat of the loin muscle on each side of the vertebral column (同)undercut
- meat from a domestic hog or pig (同)porc
PrepTutorEJDIC
- (牛・豚の)腰部の柔らかい上肉
- 豚肉
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出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2013/12/05 12:34:45」(JST)
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Pork tenderloin (marked as "8")
The pork tenderloin also in some countries called Pork Fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade.
As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.
A pork tenderloin sandwich (also called simply a "tenderloin") is a very thinly sliced piece of pork, usually the larger, tougher loineye (longissimus) muscle, uniquely battered and breaded, which is deep fried and served on a hamburger bun. This is usually served with mustard, ketchup, pickle and onions. This sandwich is generally sold in the US Midwest, especially in the US state of Indiana. In the southern states of the US, tenderloin is often prepared as a breakfast biscuit, usually with egg or cheese.
Alton Brown devoted an entire episode of Good Eats to pork tenderloin, called "Tender is the Pork".
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English Journal
- The effect of ractopamine hydrochloride (Paylean((R))) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets.
- Carr SN, Hamilton DN, Miller KD, Schroeder AL, Fernandez-Duenas D, Killefer J, Ellis M, McKeith FK.SourceElanco Animal Health, A Division of Eli Lilly and Company, 2001 West Main Street, Greenfield, IN 46140, United States.
- Meat science.Meat Sci.2008 Oct 11. [Epub ahead of print]
- Effects of ractopamine hydrochloride (RAC) on carcass parameters in heavy weight (133.24+/-8.07kg) finishing pigs (n=278) given amino acid fortified (AA) or 16% crude protein (CP) diets were evaluated. A total of seven experimental diets were formulated; RAC was added at 0, 5 and 20ppm to the 16% CP
- PMID 20416594
- Lead and cadmium contents in pork, beef and chicken, and in pig and cow liver in Finland during 1991.
- Tahvonen R, Kumpulainen J.SourceAgricultural Research Centre of Finland, Central Laboratory, Jokioinen.
- Food additives and contaminants.Food Addit Contam.1994 Jul-Aug;11(4):415-26.
- Nationally representative samples of pork, beef, chicken, and pig's and cow's liver were collected from slaughterhouses and pooled to represent the collection area of each slaughterhouse. The lead (Pb) and cadmium (Cd) contents of the freeze-dried samples were analysed after wet digestion in concent
- PMID 7958111
Japanese Journal
- 豚部分肉の流通に基づく部位別自給率と現行制度の検討
- 賀来 康一,島田 和宏,荻野 暁史,山内 盛弘,深瀬 誠
- 日本畜産學會報 = The Japanese journal of zootechnical science 73(1), 103-114, 2002-02-25
- 枝肉流通を前提とした現行制度 (畜産物価格安定法と輸入制度) が豚肉流通へ及ぼす影響と国内での豚肉の部位別流通構造を明らかにする目的で, 豚肉の部位別自給率を算出し検討した. 1988年から2000年に, 豚肉部位別国内流通量の合計は143万トンから155万トンへ微増し, 自給率は77.7%から58.0%へ低下した. 2000年の部位別自給率は「ひれ」26.1%, 「ロース」32.2%, 「ばら」 …
- NAID 10025835723
Related Links
- Pork Tenderloin Recipes article. Recipes for pork tenderloin - delicious and lean pork tenderloin ideas and cooking help, with a selection of recipes and links to more.
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