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New culinary uses for pork testicles from immunologically castrated male pigs
Author(s) -
Pucciarelli Deanna L.,
Friesen Carol A.,
Schroeder Aubrey L.
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.636.6
Subject(s) - loin , corn oil , medicine , food science , zoology , biology
The objectives of this project were to research and develop recipes for foodservice utilizing immunologically castrated male pig testicles; create a pork testicle handling guide for cooks and foodservice managers; identify critical control points to reduce production food safety hazards; and, conduct nutritional analyses on developed recipes. A total of 14 recipes were developed. Sensory evaluation determined that the best uses for the product were in the forms of forcemeat and whole smoked. The pilot study sensory panel determined that the meat texture preference was favorable in a mixed product application. When tasted in tandem with calf testicles, the pig testicles mouth feel was found chewier. Grinding the product improved the texture. Utilizing hand cutting, testis production yield post‐tunica vaginalis removal was 57%; therefore, mechanization to improve yield is desirable. Immunologically castrated male pig testicles have 10.5% protein, 2.9 % fat and 1.3% carbohydrate. With 2mg/100g (uncooked weight) heme iron, the meat is 2.5 times more iron‐rich than pork loin and provides 25% of the USDA daily recommended intake for males over 18y. Trans fatty acids were measured in the non detectable range. Implications for the foodservice industry included potential increased immunologically castrated male pig product utilization. This project was supported by Pfizer Animal Health, Veterinary Medicine Research & Development, Kalamazoo, MI.