Definitions starting with H

ID #2013


[Scots idem CSD] n. fishing with a net: 1832 (Farquharson, quoted by Craton 1962:192). 1977 He often spent some time with relatives or friends at Hope Town, doing odd Jobs and going "hauling" or fishing with a net (Albury 118). (Gen.)

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Last update: 2010-10-01 22:08
Author: Holm and Shilling, DBE, 1982
Revision: 1.0

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Comment of UfnFQ2oRS:
Stress Issues in Pork. (PSE)Some of you may have a pig killed and be dpapisointed with the meat. The usual cause is stress related prior to slaughter. Pigs get stressed easily and a fright within 5 minutes of death is enough to turn great colour, texture and moisture into a pale, soft mess dripping moisture. There is no danger is eating this meat usually as the effect is caused by a rapid loss in the pH level of the of the meat and usually high temperatures. Low pH actually slows decomposition but temperature is something you need to pay attention to. You must get the meat down to 4C as fast as possible.Most of the pH drop occurs in the first 45mins. Normal pork will loose pH slower than stress pork. Live the pH should be about 7 and good meat after 45 mins between 5.2 and 5.8.So beware of the village hammer toting slaughtermen chasing your pig around, even just rough handling. It is a good idea to postpone the kill for a few hours by leaving the transport box and pig in the shade and cooled down. But get your placid pig stunned and bleed as quickly as possible. Then get the meat into the freezer as fast as you can in big pieces to avoid air contact with the meat. If possible hang the gutted carcass for several days prior to butchering it. But in all circumstances get it down to 4C as fast as you can.
Added at: 2015-10-08 23:51