Porcine diaphragm

As you know, pork began to be eaten by humans back in the Stone Age. For centuries, this type of meat was actually the only meat dish for European peasants. This is an animal that is unpretentious in nutrition and care, and to date has a very important role for humans. So, according to recent estimates, the number of pigs worldwide reaches 400-500 million, that is, about 1 person for every 10 people in the globe.

In general, pork is divided into five categories, which depend on the weight of the carcass in a paired state, as well as on the thickness of subcutaneous lard. In addition, pork offal is of particular importance, in particular, the first category - tongue, liver, heart, brain, kidneys, udder, diaphragm, as well as tails. The second type of offal is less valuable - the head, stomach, ears, legs, lungs, meat-and-bone tail of the pig and trachea.

Relative to the porcine diaphragm, from an anatomical point of view, this internal organ is an unpaired broad muscle that separates the abdominal and thoracic cavities - it serves to expand the lungs. In meat processing, by pork diaphragm it is customary to mean a piece of meat, which is distinguished by the presence of a variety of small internal muscles.

Pork diaphragm is great for extinguishing, this sub-product is no less good in fried or boiled form. True, in order for such meat to be juicy and soft, it needs long-term temperature treatment, that is, it needs to be cooked for a long time. The pork diaphragm serves as an ideal raw material for the production of canned food, as well as the production of poured meat and jellies.

When purchasing a pork diaphragm, you should always pay attention to the freshness of the product, which can be determined by many indicators. For example, one of the good signs of pork diaphragm quality is the color of the meat, which can range from a juicy red hue to a darker one, but the fat should be whitish-cream and soft.

In addition, the quality chilled pork diaphragm has a delicate and marble texture, as well as a fresh and pleasant smell. When pressed with your finger, the dent quickly straightens if the meat is really fresh and elastic. And you can also find out about the freshness of the pork diaphragm by the cut piece - its edges are a little wet, not dried, that is, in appearance, the pork diaphragm should be shiny. The calorie content of the pork diaphragm is approximately 199 kcal per 100 grams.