Organ/Cut | Fraction of the cut prepared raw (Fraw.prep) | Fraction of prepared raw, that is eaten raw (Fprep.eaten.raw) | Total raw fraction (Fraw.prep * Fprep.eaten.raw) | What raw products? |
---|---|---|---|---|
Brain | 0 | 0 | 0 | Ā |
Head muscles | 0 | 0 | 0 | |
Internal masseter | 0 | 0 | 0 | |
External masseter | 0 | 0 | 0 | |
Tongue | 0 | 0 | 0 | |
Esophagus | 1 | 3.3 Ć 10-1 | 3.3 Ć 10-1 | Ground pork in sausage |
Heart | 1 | 3.3 Ć 10-1 | 3.3 Ć 10-1 | Ground pork in sausage |
Diaphragm | 1 | 3.3 Ć 10-1 | 3.3 Ć 10-1 | Ground pork in sausage |
Loin | 1.7 Ć 10-1 | 3.6 Ć 10-1 | 5.9 Ć 10-2 | Boneless top loin roast; sausage; bacon |
Tenderloin | 1 | 4.0 Ć 10-1 | 4.0 Ć 10-1 | Baked medium/rare |
Shoulder | 2.5 Ć 10-1 | 3.3 Ć 10-1 | 8.3 Ć 10-2 | Ground pork in sausage |
Foreleg | 0 | 0 | 0 | |
Belly | 5.0 Ć 10-2 | 1 | 5.0 Ć 10-2 | Bacon |
Ham | 5.0 Ć 10-1 | 9.4 Ć 10-1 | 4.7 Ć 10-1 | Raw and cured ham; fricandeau: medium/rare |