Pork Fat

Recipes for all sausages

Pork Fat

Postby Bob » Mon Feb 28, 2005 1:55 pm

Attached is an image with three sections. The first is the cross section of a pork shoulder. The second is the same picture rendered in 3 colors. The third is a histogram of the colors in the second picture.

In the second picture, white represents fat and black represents lean. Red is background. In the third image, you can see that black is present in 10.0 units and white in 2.5 units. Red is irrelevant. The total for black and red is 12.5 units so the percentage of the second image that is white is 20%.

If you take the cross section of the pork shoulder to be typical, then the visible fat percentage is around 20%. However that is not the primary reason for posting this - the primary reason is to illustrate the technique of measurement, which you can do with a color scanner and Paint Shop Pro.

Image
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Postby aris » Mon Feb 28, 2005 2:39 pm

Does anyone happen to know the translation of american to uk pork cuts? I keep reading about butts and picnics - what are thoes in the UK?
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Postby Bob » Mon Feb 28, 2005 2:58 pm

aris wrote:Does anyone happen to know the translation of american to uk pork cuts? I keep reading about butts and picnics - what are those in the UK?


Pork Butt is pork shoulder. Picnic is the part that hams are made from.

You can find pictures with a Google search.
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Postby aris » Mon Feb 28, 2005 2:59 pm

Which UK cut are hams made of?
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Postby sausagemaker » Mon Feb 28, 2005 6:12 pm

Hi Aris & everyone

The information I gave earlier was incorrect please find below the corrected info from my friend Parson Snows, too whom I am grateful

Image

Sorry for misleading you all

Regards
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