WEBVTT 00:00.000 --> 00:01.000 align:start position:10% line:84.66% size:5% cc 00:01.000 --> 00:02.066 align:start position:10% line:84.66% size:60% >> Welcome, everyone, to 00:02.066 --> 00:03.133 align:start position:10% line:84.66% size:65% Wednesday Nite at the Lab. 00:03.133 --> 00:04.166 align:start position:10% line:84.66% size:37.5% I'm Tom Zinnen. 00:04.166 --> 00:05.266 align:start position:10% line:84.66% size:72.5% I work here at the UW Madison 00:05.266 --> 00:06.733 align:start position:10% line:84.66% size:52.5% Biotechnology Center. 00:06.733 --> 00:07.833 align:start position:10% line:84.66% size:70% I also work for UW Extension 00:07.833 --> 00:08.900 align:start position:10% line:84.66% size:72.5% Cooperative Extension, and on 00:08.900 --> 00:10.133 align:start position:10% line:84.66% size:72.5% behalf of those folks and our 00:10.133 --> 00:11.533 align:start position:10% line:84.66% size:75% other co-organizers, Wisconsin 00:11.533 --> 00:13.066 align:start position:10% line:84.66% size:80% Public Television, the Wisconsin 00:13.066 --> 00:15.033 align:start position:10% line:84.66% size:75% Alumni Association, and the UW 00:15.033 --> 00:17.433 align:start position:10% line:84.66% size:80% Madison Science Alliance, thanks 00:17.433 --> 00:18.533 align:start position:10% line:84.66% size:77.5% for coming to Wednesday Nite at 00:18.533 --> 00:19.833 align:start position:10% line:84.66% size:20% the Lab. 00:19.833 --> 00:20.900 align:start position:10% line:84.66% size:65% We do this every Wednesday 00:20.900 --> 00:22.666 align:start position:10% line:84.66% size:80% night, 50 times a year, and it's 00:22.666 --> 00:24.100 align:start position:10% line:84.66% size:75% another opportunity for you to 00:24.100 --> 00:25.666 align:start position:10% line:84.66% size:75% share in the discovery here at 00:25.666 --> 00:27.400 align:start position:10% line:84.66% size:77.5% your public land-grant research 00:27.400 --> 00:28.966 align:start position:10% line:84.66% size:27.5% university. 00:28.966 --> 00:30.266 align:start position:10% line:84.66% size:70% Tonight, it's my pleasure to 00:30.266 --> 00:31.900 align:start position:10% line:84.66% size:77.5% introduce to you Jeff Sindelar. 00:31.900 --> 00:33.533 align:start position:10% line:84.66% size:57.5% He's a professor in the 00:33.533 --> 00:36.000 align:start position:10% line:84.66% size:75% Department of Animal Sciences, 00:36.000 --> 00:38.200 align:start position:10% line:84.66% size:80% and he's also a meat specialist, 00:38.200 --> 00:40.500 align:start position:10% line:84.66% size:77.5% a state meat specialist with UW 00:40.500 --> 00:43.166 align:start position:10% line:84.66% size:80% Extension Cooperative Extension. 00:43.166 --> 00:44.400 align:start position:10% line:84.66% size:72.5% One of the great things about 00:44.400 --> 00:45.700 align:start position:10% line:84.66% size:80% what Jeff is going to be telling 00:45.700 --> 00:48.300 align:start position:10% line:84.66% size:80% us about is specialty meats, and 00:48.300 --> 00:49.600 align:start position:10% line:84.66% size:75% one of the other things that I 00:49.600 --> 00:51.133 align:start position:10% line:84.66% size:72.5% hope he tells us a little bit 00:51.133 --> 00:52.566 align:start position:10% line:84.66% size:72.5% about is the new building for 00:52.566 --> 00:53.766 align:start position:10% line:84.66% size:70% the Meat and Muscle Lab that 00:53.766 --> 00:55.800 align:start position:10% line:84.66% size:75% will be going up soon and will 00:55.800 --> 00:58.700 align:start position:10% line:84.66% size:60% finish sometime by 2017. 00:58.700 --> 00:59.900 align:start position:10% line:84.66% size:70% And I hope he'll think about 00:59.900 --> 01:01.266 align:start position:10% line:84.66% size:80% what that means for the state of 01:01.266 --> 01:02.600 align:start position:10% line:84.66% size:72.5% Wisconsin because every dairy 01:02.600 --> 01:03.933 align:start position:10% line:84.66% size:60% operation is also a beef 01:03.933 --> 01:05.500 align:start position:10% line:84.66% size:25% operation. 01:05.500 --> 01:07.233 align:start position:10% line:84.66% size:77.5% And the potential for artisanal 01:07.233 --> 01:08.866 align:start position:10% line:84.66% size:75% and specialty meats is a great 01:08.866 --> 01:10.533 align:start position:10% line:84.66% size:80% opportunity for entrepreneurship 01:10.533 --> 01:12.533 align:start position:10% line:84.66% size:75% in Wisconsin, and I think that 01:12.533 --> 01:14.633 align:start position:10% line:84.66% size:67.5% new building on campus will 01:14.633 --> 01:17.300 align:start position:10% line:84.66% size:80% continue to help make the campus 01:17.300 --> 01:18.966 align:start position:10% line:84.66% size:72.5% a more welcoming place and an 01:18.966 --> 01:20.600 align:start position:10% line:84.66% size:67.5% even better space for doing 01:20.600 --> 01:22.500 align:start position:10% line:84.66% size:80% innovation and entrepreneurship, 01:22.500 --> 01:24.333 align:start position:10% line:84.66% size:72.5% especially in agriculture and 01:24.333 --> 01:26.100 align:start position:10% line:84.66% size:55% particularly in meats. 01:26.100 --> 01:27.666 align:start position:10% line:84.66% size:65% Jeff got his bachelor's of 01:27.666 --> 01:29.200 align:start position:10% line:84.66% size:75% science from the University of 01:29.200 --> 01:31.433 align:start position:10% line:84.66% size:70% Nebraska in Lincoln in 1999. 01:31.433 --> 01:32.800 align:start position:10% line:84.66% size:77.5% He got his master's at Michigan 01:32.800 --> 01:35.233 align:start position:10% line:84.66% size:70% State in 2002 and his PhD at 01:35.233 --> 01:37.333 align:start position:10% line:84.66% size:72.5% Iowa State in meat science in 01:37.333 --> 01:39.500 align:start position:10% line:84.66% size:12.5% 2006. 01:39.500 --> 01:40.800 align:start position:10% line:84.66% size:75% His research interests include 01:40.800 --> 01:42.000 align:start position:10% line:84.66% size:47.5% quality and sensory 01:42.000 --> 01:43.233 align:start position:10% line:84.66% size:70% characteristics of processed 01:43.233 --> 01:45.533 align:start position:10% line:84.66% size:65% meats, non-meat ingredient 01:45.533 --> 01:47.933 align:start position:10% line:84.66% size:77.5% functionality in meat products, 01:47.933 --> 01:49.400 align:start position:10% line:84.66% size:75% and investigating intervention 01:49.400 --> 01:51.100 align:start position:10% line:84.66% size:80% strategies to control pathogenic 01:51.100 --> 01:53.766 align:start position:10% line:84.66% size:65% bacteria in meat products. 01:53.766 --> 01:55.466 align:start position:10% line:84.66% size:70% His Extension works includes 01:55.466 --> 01:56.900 align:start position:10% line:84.66% size:70% providing assistance to meat 01:56.900 --> 01:58.933 align:start position:10% line:84.66% size:62.5% processors in the area of 01:58.933 --> 02:00.366 align:start position:10% line:84.66% size:70% product development, problem 02:00.366 --> 02:01.966 align:start position:10% line:84.66% size:57.5% solving, and regulatory 02:01.966 --> 02:04.166 align:start position:10% line:84.66% size:80% compliance, serving as a liaison 02:04.166 --> 02:06.266 align:start position:10% line:84.66% size:72.5% between academia, government, 02:06.266 --> 02:08.066 align:start position:10% line:84.66% size:55% and the meat industry, 02:08.066 --> 02:09.500 align:start position:10% line:84.66% size:70% coordination of meat science 02:09.500 --> 02:11.500 align:start position:10% line:84.66% size:80% workshops and training programs. 02:11.500 --> 02:12.666 align:start position:10% line:84.66% size:72.5% In other words, how do I sign 02:12.666 --> 02:14.400 align:start position:10% line:84.66% size:7.5% up? 02:14.400 --> 02:16.000 align:start position:10% line:84.66% size:72.5% And providing involvement and 02:16.000 --> 02:17.466 align:start position:10% line:84.66% size:72.5% support to youth meat science 02:17.466 --> 02:18.866 align:start position:10% line:84.66% size:77.5% related activities, which is an 02:18.866 --> 02:21.066 align:start position:10% line:84.66% size:77.5% area of interest to a lot of us 02:21.066 --> 02:23.100 align:start position:10% line:84.66% size:70% who want to infuse some more 02:23.100 --> 02:25.300 align:start position:10% line:84.66% size:67.5% science into the 4-H field, 02:25.300 --> 02:26.700 align:start position:10% line:84.66% size:77.5% particularly now that 4-H has a 02:26.700 --> 02:27.966 align:start position:10% line:84.66% size:50% science, technology, 02:27.966 --> 02:29.266 align:start position:10% line:84.66% size:52.5% engineering, and math 02:29.266 --> 02:30.900 align:start position:10% line:84.66% size:27.5% initiative. 02:30.900 --> 02:32.266 align:start position:10% line:84.66% size:77.5% So tonight we get to hear about 02:32.266 --> 02:34.733 align:start position:10% line:84.66% size:67.5% the discovery, history, and 02:34.733 --> 02:36.366 align:start position:10% line:84.66% size:40% science of meat. 02:36.366 --> 02:37.633 align:start position:10% line:84.66% size:80% Please join me in welcoming Jeff 02:37.633 --> 02:38.900 align:start position:10% line:84.66% size:77.5% Sindelar back to Wednesday Nite 02:38.900 --> 02:40.233 align:start position:10% line:84.66% size:27.5% at the Lab. 02:40.233 --> 02:42.400 align:start position:10% line:84.66% size:25% [APPLAUSE] 02:45.533 --> 02:47.600 align:start position:10% line:84.66% size:65% >> Good evening, everyone. 02:47.600 --> 02:48.933 align:start position:10% line:84.66% size:60% It's great to be back at 02:48.933 --> 02:50.300 align:start position:10% line:84.66% size:65% Wednesday Nite at the Lab. 02:50.300 --> 02:51.833 align:start position:10% line:84.66% size:75% I, first and foremost, need to 02:51.833 --> 02:54.300 align:start position:10% line:84.66% size:72.5% thank Tom for inviting me and 02:54.300 --> 02:58.566 align:start position:10% line:84.66% size:80% giving me an opportunity to talk 02:58.566 --> 03:01.133 align:start position:10% line:84.66% size:75% about a topic that I find near 03:01.133 --> 03:02.566 align:start position:10% line:84.66% size:65% and dear to my heart, both 03:02.566 --> 03:04.266 align:start position:10% line:84.66% size:75% personally and professionally. 03:04.266 --> 03:05.533 align:start position:10% line:84.66% size:75% I hope that by the end of this 03:05.533 --> 03:07.866 align:start position:10% line:84.66% size:55% evening, or after this 03:07.866 --> 03:09.300 align:start position:10% line:84.66% size:77.5% presentation, perhaps you might 03:09.300 --> 03:10.500 align:start position:10% line:84.66% size:72.5% find it near and dear to your 03:10.500 --> 03:11.733 align:start position:10% line:84.66% size:70% heart in some way, shape, or 03:11.733 --> 03:13.400 align:start position:10% line:84.66% size:12.5% form. 03:13.400 --> 03:14.600 align:start position:10% line:84.66% size:77.5% But, regardless, we're going to 03:14.600 --> 03:15.933 align:start position:10% line:84.66% size:40% try to have fun. 03:15.933 --> 03:17.100 align:start position:10% line:84.66% size:72.5% We're going to try to learn a 03:17.100 --> 03:18.200 align:start position:10% line:84.66% size:60% couple things about meat 03:18.200 --> 03:20.133 align:start position:10% line:84.66% size:70% science, meat products, meat 03:20.133 --> 03:21.666 align:start position:10% line:84.66% size:75% processing, and the history of 03:21.666 --> 03:23.800 align:start position:10% line:84.66% size:17.5% it all. 03:23.800 --> 03:25.566 align:start position:10% line:84.66% size:80% And I can promise you one thing: 03:25.566 --> 03:27.733 align:start position:10% line:84.66% size:77.5% before the night is over you'll 03:27.733 --> 03:29.066 align:start position:10% line:84.66% size:65% all have an opportunity to 03:29.066 --> 03:31.133 align:start position:10% line:84.66% size:77.5% sample and evaluate a number of 03:31.133 --> 03:32.833 align:start position:10% line:84.66% size:60% different meat products. 03:32.833 --> 03:34.833 align:start position:10% line:84.66% size:47.5% So, shall we begin? 03:34.833 --> 03:36.466 align:start position:10% line:84.66% size:15% Great. 03:36.466 --> 03:39.700 align:start position:10% line:84.66% size:77.5% So, my goal this evening is not 03:39.700 --> 03:42.200 align:start position:10% line:84.66% size:75% really to get into a whole ton 03:42.200 --> 03:43.733 align:start position:10% line:84.66% size:27.5% of science. 03:43.733 --> 03:45.400 align:start position:10% line:84.66% size:62.5% We're going to delve into 03:45.400 --> 03:46.500 align:start position:10% line:84.66% size:72.5% science a little bit here and 03:46.500 --> 03:47.800 align:start position:10% line:84.66% size:15% there. 03:47.800 --> 03:48.966 align:start position:10% line:84.66% size:77.5% My goal this evening is to take 03:48.966 --> 03:50.133 align:start position:10% line:84.66% size:42.5% you on a journey. 03:50.133 --> 03:52.166 align:start position:10% line:84.66% size:80% So I want you to think about the 03:52.166 --> 03:54.633 align:start position:10% line:84.66% size:72.5% presentation now and as we go 03:54.633 --> 03:55.833 align:start position:10% line:84.66% size:72.5% through the presentation with 03:55.833 --> 03:57.233 align:start position:10% line:84.66% size:32.5% that in mind. 03:57.233 --> 03:58.766 align:start position:10% line:84.66% size:67.5% Because we're going to talk 03:58.766 --> 04:00.133 align:start position:10% line:84.66% size:72.5% about discovering the history 04:00.133 --> 04:01.333 align:start position:10% line:84.66% size:57.5% and the science of meat 04:01.333 --> 04:03.133 align:start position:10% line:84.66% size:22.5% products. 04:03.133 --> 04:04.800 align:start position:10% line:84.66% size:70% And many of us, I think it's 04:04.800 --> 04:06.433 align:start position:10% line:84.66% size:77.5% safe to say that all of us take 04:06.433 --> 04:09.300 align:start position:10% line:84.66% size:52.5% our food for granted. 04:09.300 --> 04:11.100 align:start position:10% line:84.66% size:77.5% It's certainly no question that 04:11.100 --> 04:12.933 align:start position:10% line:84.66% size:72.5% meat and poultry products are 04:12.933 --> 04:14.833 align:start position:10% line:84.66% size:55% included in that food. 04:14.833 --> 04:17.000 align:start position:10% line:84.66% size:75% We have numerous types of meat 04:17.000 --> 04:18.833 align:start position:10% line:84.66% size:77.5% and poultry products, many more 04:18.833 --> 04:20.300 align:start position:10% line:84.66% size:72.5% than our earlier generations, 04:20.300 --> 04:23.033 align:start position:10% line:84.66% size:67.5% our ancestors did, and even 04:23.033 --> 04:25.033 align:start position:10% line:84.66% size:80% though we have so many different 04:25.033 --> 04:26.533 align:start position:10% line:84.66% size:80% meat products, very high quality 04:26.533 --> 04:28.400 align:start position:10% line:84.66% size:77.5% and very safe meat products, we 04:28.400 --> 04:30.200 align:start position:10% line:84.66% size:62.5% continue to develop more. 04:30.200 --> 04:32.766 align:start position:10% line:84.66% size:75% We see more in grocery stores. 04:32.766 --> 04:34.100 align:start position:10% line:84.66% size:62.5% We see the demand and the 04:34.100 --> 04:35.366 align:start position:10% line:84.66% size:80% interest and the drive to create 04:35.366 --> 04:37.233 align:start position:10% line:84.66% size:72.5% these products and do so in a 04:37.233 --> 04:38.400 align:start position:10% line:84.66% size:65% very safe and high quality 04:38.400 --> 04:39.633 align:start position:10% line:84.66% size:17.5% manner. 04:39.633 --> 04:41.733 align:start position:10% line:84.66% size:80% So for the next 45 minutes or so 04:41.733 --> 04:43.566 align:start position:10% line:84.66% size:62.5% don't think about all the 04:43.566 --> 04:45.366 align:start position:10% line:84.66% size:72.5% products that you buy on your 04:45.366 --> 04:47.500 align:start position:10% line:84.66% size:65% daily or weekly run to the 04:47.500 --> 04:49.333 align:start position:10% line:84.66% size:75% grocery store, think about the 04:49.333 --> 04:51.066 align:start position:10% line:84.66% size:65% products from a historical 04:51.066 --> 04:53.566 align:start position:10% line:84.66% size:62.5% standpoint, and hopefully 04:53.566 --> 04:54.800 align:start position:10% line:84.66% size:55% together we can make a 04:54.800 --> 04:56.533 align:start position:10% line:84.66% size:72.5% connection about the products 04:56.533 --> 04:57.700 align:start position:10% line:84.66% size:70% that are in front of us, the 04:57.700 --> 04:58.933 align:start position:10% line:84.66% size:70% products that we're going to 04:58.933 --> 05:00.900 align:start position:10% line:84.66% size:65% sample a bit later on, the 05:00.900 --> 05:03.466 align:start position:10% line:84.66% size:70% products that really created 05:03.466 --> 05:05.600 align:start position:10% line:84.66% size:80% what the meat industry is today, 05:05.600 --> 05:07.133 align:start position:10% line:84.66% size:80% and hopefully by the end of this 05:07.133 --> 05:09.766 align:start position:10% line:84.66% size:72.5% talk we can tie those back to 05:09.766 --> 05:11.866 align:start position:10% line:84.66% size:70% the first products that were 05:11.866 --> 05:13.700 align:start position:10% line:84.66% size:70% ever created, the first meat 05:13.700 --> 05:17.600 align:start position:10% line:84.66% size:77.5% products, per se, known to man. 05:17.600 --> 05:21.766 align:start position:10% line:84.66% size:80% So, without further ado, I think 05:21.766 --> 05:23.900 align:start position:10% line:84.66% size:77.5% this comment is very, very safe 05:23.900 --> 05:25.800 align:start position:10% line:84.66% size:17.5% to say. 05:25.800 --> 05:27.033 align:start position:10% line:84.66% size:77.5% The meat industry is steeped in 05:27.033 --> 05:28.733 align:start position:10% line:84.66% size:75% tradition and has roots dating 05:28.733 --> 05:31.666 align:start position:10% line:84.66% size:60% back to ancient history. 05:31.666 --> 05:32.900 align:start position:10% line:84.66% size:65% The meat industry has been 05:32.900 --> 05:34.233 align:start position:10% line:84.66% size:72.5% around for a long, long, long 05:34.233 --> 05:35.466 align:start position:10% line:84.66% size:12.5% time. 05:35.466 --> 05:37.766 align:start position:10% line:84.66% size:42.5% A real long time. 05:37.766 --> 05:39.133 align:start position:10% line:84.66% size:75% >> Public slaughterhouses date 05:39.133 --> 05:41.100 align:start position:10% line:84.66% size:50% back to Roman times. 05:41.100 --> 05:43.166 align:start position:10% line:84.66% size:57.5% In 300 BC, animals were 05:43.166 --> 05:44.600 align:start position:10% line:84.66% size:70% butchered in open air at the 05:44.600 --> 05:47.433 align:start position:10% line:84.66% size:35% Forum in Rome. 05:47.433 --> 05:49.066 align:start position:10% line:84.66% size:72.5% On special occasions, wealthy 05:49.066 --> 05:50.733 align:start position:10% line:84.66% size:80% Romans sometimes ate such exotic 05:50.733 --> 05:52.933 align:start position:10% line:84.66% size:72.5% meat as giraffe and tiny mice 05:52.933 --> 05:56.966 align:start position:10% line:84.66% size:57.5% stuffed with pine nuts. 05:56.966 --> 05:58.600 align:start position:10% line:84.66% size:75% The more unusual the food, the 05:58.600 --> 05:59.900 align:start position:10% line:84.66% size:80% more the guests of the host were 05:59.900 --> 06:02.633 align:start position:10% line:84.66% size:25% impressed. 06:02.633 --> 06:04.100 align:start position:10% line:84.66% size:70% In the Middle Ages, butchers 06:04.100 --> 06:05.466 align:start position:10% line:84.66% size:65% were restricted to certain 06:05.466 --> 06:06.733 align:start position:10% line:84.66% size:72.5% neighborhoods in which to ply 06:06.733 --> 06:08.733 align:start position:10% line:84.66% size:30% their trade. 06:08.733 --> 06:11.033 align:start position:10% line:84.66% size:80% This was due to the large amount 06:11.033 --> 06:13.933 align:start position:10% line:84.66% size:65% of animal waste and blood. 06:13.933 --> 06:15.233 align:start position:10% line:84.66% size:72.5% They were usually dumped into 06:15.233 --> 06:16.700 align:start position:10% line:84.66% size:72.5% the middle of the street that 06:16.700 --> 06:21.133 align:start position:10% line:84.66% size:60% served as an open sewer. 06:21.133 --> 06:22.766 align:start position:10% line:84.66% size:65% >> So, here's a real short 06:22.766 --> 06:25.100 align:start position:10% line:84.66% size:77.5% little clip that was taken from 06:25.100 --> 06:27.566 align:start position:10% line:84.66% size:75% a Discovery Channel video, and 06:27.566 --> 06:29.633 align:start position:10% line:84.66% size:70% this documentary was talking 06:29.633 --> 06:31.200 align:start position:10% line:84.66% size:62.5% about the history and the 06:31.200 --> 06:32.800 align:start position:10% line:84.66% size:55% current meat industry. 06:32.800 --> 06:34.433 align:start position:10% line:84.66% size:75% The documentary was called The 06:34.433 --> 06:36.033 align:start position:10% line:84.66% size:80% Butcher, and it kind of sets the 06:36.033 --> 06:38.133 align:start position:10% line:84.66% size:72.5% stage and puts this vision in 06:38.133 --> 06:40.400 align:start position:10% line:84.66% size:75% our minds about ancient times, 06:40.400 --> 06:43.166 align:start position:10% line:84.66% size:37.5% ancient Romans. 06:43.166 --> 06:44.766 align:start position:10% line:84.66% size:80% In fact, that's probably not the 06:44.766 --> 06:46.000 align:start position:10% line:84.66% size:75% beginning of time for the meat 06:46.000 --> 06:47.966 align:start position:10% line:84.66% size:72.5% industry because there's some 06:47.966 --> 06:49.733 align:start position:10% line:84.66% size:65% excerpts from the book The 06:49.733 --> 06:53.133 align:start position:10% line:84.66% size:75% Odyssey where Homer, the poet, 06:53.133 --> 06:54.633 align:start position:10% line:84.66% size:67.5% mentioned the production of 06:54.633 --> 06:56.000 align:start position:10% line:84.66% size:80% blood sausage and other types of 06:56.000 --> 06:58.166 align:start position:10% line:84.66% size:35% meat products. 06:58.166 --> 06:59.866 align:start position:10% line:84.66% size:72.5% So the meat industry has been 06:59.866 --> 07:02.300 align:start position:10% line:84.66% size:75% around for an awful long time, 07:02.300 --> 07:04.933 align:start position:10% line:84.66% size:72.5% dating back to the 11th, 12th 07:04.933 --> 07:06.833 align:start position:10% line:84.66% size:62.5% century BC and maybe even 07:06.833 --> 07:08.466 align:start position:10% line:84.66% size:37.5% earlier beyond. 07:08.466 --> 07:10.600 align:start position:10% line:84.66% size:75% So there are records for many, 07:10.600 --> 07:11.766 align:start position:10% line:84.66% size:60% many decades, many, many 07:11.766 --> 07:14.033 align:start position:10% line:84.66% size:70% centuries regarding the meat 07:14.033 --> 07:16.933 align:start position:10% line:84.66% size:22.5% industry. 07:16.933 --> 07:18.366 align:start position:10% line:84.66% size:62.5% If we think about that in 07:18.366 --> 07:20.800 align:start position:10% line:84.66% size:80% context, the early meat industry 07:20.800 --> 07:22.866 align:start position:10% line:84.66% size:75% was focused on the utilization 07:22.866 --> 07:25.033 align:start position:10% line:84.66% size:37.5% of fresh meats. 07:25.033 --> 07:27.433 align:start position:10% line:84.66% size:47.5% We harvest animals. 07:27.433 --> 07:29.133 align:start position:10% line:84.66% size:72.5% Those animals are composed of 07:29.133 --> 07:31.000 align:start position:10% line:84.66% size:52.5% biological materials. 07:31.000 --> 07:32.433 align:start position:10% line:84.66% size:72.5% The natural tendency of those 07:32.433 --> 07:33.800 align:start position:10% line:84.66% size:60% materials is for them to 07:33.800 --> 07:36.866 align:start position:10% line:84.66% size:77.5% degrade, decompose, and go back 07:36.866 --> 07:39.000 align:start position:10% line:84.66% size:32.5% to the Earth. 07:39.000 --> 07:41.400 align:start position:10% line:84.66% size:52.5% Meat processing, meat 07:41.400 --> 07:43.700 align:start position:10% line:84.66% size:70% preservation, the early meat 07:43.700 --> 07:46.100 align:start position:10% line:84.66% size:72.5% industry all dealt with those 07:46.100 --> 07:47.566 align:start position:10% line:84.66% size:72.5% same issues that we currently 07:47.566 --> 07:49.300 align:start position:10% line:84.66% size:40% deal with today. 07:49.300 --> 07:50.500 align:start position:10% line:84.66% size:77.5% They just did it in a different 07:50.500 --> 07:51.700 align:start position:10% line:84.66% size:15% light. 07:51.700 --> 07:53.133 align:start position:10% line:84.66% size:70% And it was a way to preserve 07:53.133 --> 07:55.133 align:start position:10% line:84.66% size:42.5% perishable foods. 07:55.133 --> 07:57.566 align:start position:10% line:84.66% size:70% So there are some very, very 07:57.566 --> 08:00.466 align:start position:10% line:84.66% size:70% ancient preservation methods 08:00.466 --> 08:02.600 align:start position:10% line:84.66% size:77.5% which, interestingly, are still 08:02.600 --> 08:04.866 align:start position:10% line:84.66% size:62.5% very commonly used today. 08:04.866 --> 08:08.433 align:start position:10% line:84.66% size:77.5% Drying, many different examples 08:08.433 --> 08:11.933 align:start position:10% line:84.66% size:55% of drying fresh meats. 08:11.933 --> 08:13.566 align:start position:10% line:84.66% size:35% Centuries ago. 08:13.566 --> 08:15.600 align:start position:10% line:84.66% size:70% Here's some examples of some 08:15.600 --> 08:17.466 align:start position:10% line:84.66% size:72.5% fresh pieces of meat that are 08:17.466 --> 08:19.533 align:start position:10% line:84.66% size:55% hanging on some lines. 08:19.533 --> 08:21.366 align:start position:10% line:84.66% size:77.5% I can promise you this practice 08:21.366 --> 08:22.833 align:start position:10% line:84.66% size:70% is done in certain countries 08:22.833 --> 08:24.533 align:start position:10% line:84.66% size:72.5% around the world still today. 08:24.533 --> 08:26.366 align:start position:10% line:84.66% size:70% In the US, it's probably not 08:26.366 --> 08:29.000 align:start position:10% line:84.66% size:40% quite so common. 08:29.000 --> 08:30.400 align:start position:10% line:84.66% size:77.5% We have other technologies, and 08:30.400 --> 08:32.500 align:start position:10% line:84.66% size:57.5% we'll talk about those. 08:32.500 --> 08:35.100 align:start position:10% line:84.66% size:70% Here's a great picture of an 08:35.100 --> 08:37.500 align:start position:10% line:84.66% size:65% Indian tribe drying meats. 08:37.500 --> 08:40.300 align:start position:10% line:84.66% size:60% The product biltong, has 08:40.300 --> 08:42.633 align:start position:10% line:84.66% size:77.5% everyone heard of that product? 08:42.633 --> 08:44.900 align:start position:10% line:84.66% size:30% Dried meats. 08:44.900 --> 08:46.400 align:start position:10% line:84.66% size:70% There's even a few companies 08:46.400 --> 08:47.800 align:start position:10% line:84.66% size:75% that will use pictures similar 08:47.800 --> 08:49.133 align:start position:10% line:84.66% size:77.5% to this to kind of describe the 08:49.133 --> 08:50.566 align:start position:10% line:84.66% size:55% ancient roots of that. 08:50.566 --> 08:52.633 align:start position:10% line:84.66% size:75% So drying was a very primitive 08:52.633 --> 08:54.133 align:start position:10% line:84.66% size:62.5% but very effective way to 08:54.133 --> 08:55.566 align:start position:10% line:84.66% size:70% preserve meats, specifically 08:55.566 --> 08:57.600 align:start position:10% line:84.66% size:72.5% fresh meats during that time. 08:57.600 --> 09:01.033 align:start position:10% line:84.66% size:80% Smoking was another very ancient 09:01.033 --> 09:04.666 align:start position:10% line:84.66% size:50% preservation method. 09:04.666 --> 09:06.533 align:start position:10% line:84.66% size:80% So, it is clear, and we can talk 09:06.533 --> 09:08.666 align:start position:10% line:84.66% size:77.5% science about this topic for an 09:08.666 --> 09:12.300 align:start position:10% line:84.66% size:77.5% hour, I suspect you're probably 09:12.300 --> 09:14.500 align:start position:10% line:84.66% size:67.5% not interested in that, but 09:14.500 --> 09:17.000 align:start position:10% line:84.66% size:65% smoking, if you do it long 09:17.000 --> 09:20.900 align:start position:10% line:84.66% size:77.5% enough and in the right way, it 09:20.900 --> 09:22.566 align:start position:10% line:84.66% size:72.5% alone can be a very effective 09:22.566 --> 09:24.766 align:start position:10% line:84.66% size:50% preservation method. 09:24.766 --> 09:26.466 align:start position:10% line:84.66% size:70% There are many compounds and 09:26.466 --> 09:29.200 align:start position:10% line:84.66% size:75% microbials and antioxidants in 09:29.200 --> 09:31.833 align:start position:10% line:84.66% size:77.5% smoke that can very effectively 09:31.833 --> 09:34.133 align:start position:10% line:84.66% size:35% preserve meat. 09:34.133 --> 09:35.766 align:start position:10% line:84.66% size:72.5% You just need to do it for an 09:35.766 --> 09:38.466 align:start position:10% line:84.66% size:72.5% awful long time to really see 09:38.466 --> 09:40.966 align:start position:10% line:84.66% size:65% some significant benefits. 09:40.966 --> 09:42.700 align:start position:10% line:84.66% size:75% So here's a couple pictures of 09:42.700 --> 09:45.100 align:start position:10% line:84.66% size:75% just a very simple smokehouse. 09:45.100 --> 09:47.766 align:start position:10% line:84.66% size:72.5% Gosh, this is very similar to 09:47.766 --> 09:49.266 align:start position:10% line:84.66% size:72.5% what barbeque smokehouses and 09:49.266 --> 09:50.433 align:start position:10% line:84.66% size:75% barbeque pits look like today, 09:50.433 --> 09:51.733 align:start position:10% line:84.66% size:22.5% isn't it? 09:51.733 --> 09:52.866 align:start position:10% line:84.66% size:57.5% Anyone barbeque in this 09:52.866 --> 09:54.533 align:start position:10% line:84.66% size:22.5% audience? 09:54.533 --> 09:58.333 align:start position:10% line:84.66% size:75% Do you not have a fire box and 09:58.333 --> 10:00.633 align:start position:10% line:84.66% size:70% an indirect heat source that 10:00.633 --> 10:03.066 align:start position:10% line:84.66% size:70% transfers the smoke into the 10:03.066 --> 10:05.400 align:start position:10% line:84.66% size:67.5% vesicle where you're slowly 10:05.400 --> 10:08.466 align:start position:10% line:84.66% size:67.5% barbequing or smoking meat? 10:08.466 --> 10:10.166 align:start position:10% line:84.66% size:77.5% These concepts have been around 10:10.166 --> 10:13.133 align:start position:10% line:84.66% size:52.5% for a very long time. 10:13.133 --> 10:16.066 align:start position:10% line:84.66% size:20% Oh, boy. 10:16.066 --> 10:17.933 align:start position:10% line:84.66% size:80% Salting, we're all very familiar 10:17.933 --> 10:19.500 align:start position:10% line:84.66% size:45% with this process. 10:19.500 --> 10:20.933 align:start position:10% line:84.66% size:67.5% Perhaps when we think about 10:20.933 --> 10:22.266 align:start position:10% line:84.66% size:72.5% ancient meat industry or meat 10:22.266 --> 10:23.800 align:start position:10% line:84.66% size:75% industry history it's probably 10:23.800 --> 10:24.933 align:start position:10% line:84.66% size:80% one of the first things we think 10:24.933 --> 10:26.300 align:start position:10% line:84.66% size:42.5% about is salting. 10:26.300 --> 10:27.500 align:start position:10% line:84.66% size:67.5% Still today we utilize this 10:27.500 --> 10:30.000 align:start position:10% line:84.66% size:27.5% technology. 10:30.000 --> 10:33.200 align:start position:10% line:84.66% size:72.5% Salting is very effective and 10:33.200 --> 10:36.666 align:start position:10% line:84.66% size:67.5% either packed in barrels or 10:36.666 --> 10:39.800 align:start position:10% line:84.66% size:75% loosely salted, very effective 10:39.800 --> 10:42.033 align:start position:10% line:84.66% size:60% method for preservation. 10:42.033 --> 10:45.700 align:start position:10% line:84.66% size:22.5% Oh, gosh. 10:45.700 --> 10:47.500 align:start position:10% line:84.66% size:77.5% So let's move into a little bit 10:47.500 --> 10:49.066 align:start position:10% line:84.66% size:62.5% about, a little more into 10:49.066 --> 10:51.466 align:start position:10% line:84.66% size:35% current times. 10:51.466 --> 10:54.200 align:start position:10% line:84.66% size:75% And we can talk about the term 10:54.200 --> 10:56.266 align:start position:10% line:84.66% size:65% the meat packing industry. 10:56.266 --> 10:58.800 align:start position:10% line:84.66% size:67.5% So, the meat industry by no 10:58.800 --> 11:00.200 align:start position:10% line:84.66% size:52.5% means is a simple and 11:00.200 --> 11:02.166 align:start position:10% line:84.66% size:62.5% straightforward industry. 11:02.166 --> 11:04.833 align:start position:10% line:84.66% size:77.5% There's a lot of different ways 11:04.833 --> 11:08.233 align:start position:10% line:84.66% size:67.5% that we describe ourselves. 11:08.233 --> 11:09.533 align:start position:10% line:84.66% size:80% There's a lot of different words 11:09.533 --> 11:10.966 align:start position:10% line:84.66% size:30% that we use. 11:10.966 --> 11:12.366 align:start position:10% line:84.66% size:67.5% Believe it or not, the meat 11:12.366 --> 11:15.266 align:start position:10% line:84.66% size:80% industry has its own vocabulary. 11:15.266 --> 11:16.600 align:start position:10% line:84.66% size:75% There are words that we use in 11:16.600 --> 11:17.700 align:start position:10% line:84.66% size:72.5% the meat industry that no one 11:17.700 --> 11:20.400 align:start position:10% line:84.66% size:47.5% else uses anywhere. 11:20.400 --> 11:22.433 align:start position:10% line:84.66% size:45% Like evisceration, 11:22.433 --> 11:27.166 align:start position:10% line:84.66% size:80% exsanguination, exudative, these 11:27.166 --> 11:28.666 align:start position:10% line:84.66% size:60% were all words that were 11:28.666 --> 11:30.000 align:start position:10% line:84.66% size:62.5% developed specifically to 11:30.000 --> 11:31.066 align:start position:10% line:84.66% size:55% describe meat industry 11:31.066 --> 11:32.633 align:start position:10% line:84.66% size:30% phenomenons. 11:32.633 --> 11:35.566 align:start position:10% line:84.66% size:60% So, the meat industry is 11:35.566 --> 11:37.100 align:start position:10% line:84.66% size:70% sometimes referred to as the 11:37.100 --> 11:38.766 align:start position:10% line:84.66% size:80% meat packing industry, and today 11:38.766 --> 11:40.833 align:start position:10% line:84.66% size:75% we kind of associate that with 11:40.833 --> 11:42.966 align:start position:10% line:84.66% size:80% meat packing plants, plants that 11:42.966 --> 11:46.533 align:start position:10% line:84.66% size:75% slaughter animals and generate 11:46.533 --> 11:48.533 align:start position:10% line:84.66% size:72.5% whole-muscle cuts, steaks and 11:48.533 --> 11:51.600 align:start position:10% line:84.66% size:75% roasts and chops and so forth, 11:51.600 --> 11:53.233 align:start position:10% line:84.66% size:75% but the meat packing industry, 11:53.233 --> 11:55.400 align:start position:10% line:84.66% size:65% looking back historically, 11:55.400 --> 11:57.700 align:start position:10% line:84.66% size:70% really was to define the way 11:57.700 --> 12:00.300 align:start position:10% line:84.66% size:72.5% that animals were slaughtered 12:00.300 --> 12:01.666 align:start position:10% line:84.66% size:70% and the meat was handled and 12:01.666 --> 12:03.133 align:start position:10% line:84.66% size:25% processed. 12:03.133 --> 12:06.100 align:start position:10% line:84.66% size:80% So the meat was packed with salt 12:06.100 --> 12:10.233 align:start position:10% line:84.66% size:80% in barrels centuries ago, before 12:10.233 --> 12:12.000 align:start position:10% line:84.66% size:65% today's great invention of 12:12.000 --> 12:13.433 align:start position:10% line:84.66% size:35% refrigeration. 12:13.433 --> 12:16.400 align:start position:10% line:84.66% size:32.5% Meat packing. 12:16.400 --> 12:18.433 align:start position:10% line:84.66% size:55% And this process, this 12:18.433 --> 12:21.966 align:start position:10% line:84.66% size:77.5% technology, salting, stimulated 12:21.966 --> 12:24.366 align:start position:10% line:84.66% size:67.5% the formation of large meat 12:24.366 --> 12:25.800 align:start position:10% line:84.66% size:72.5% packing plants, the growth of 12:25.800 --> 12:29.066 align:start position:10% line:84.66% size:32.5% the industry. 12:29.066 --> 12:30.300 align:start position:10% line:84.66% size:70% Don't worry, before too long 12:30.300 --> 12:33.233 align:start position:10% line:84.66% size:77.5% we'll get into current days-age 12:33.233 --> 12:35.300 align:start position:10% line:84.66% size:70% technology and so forth, but 12:35.300 --> 12:36.533 align:start position:10% line:84.66% size:62.5% work with me for a while. 12:36.533 --> 12:38.400 align:start position:10% line:84.66% size:77.5% We're kind of still back in the 12:38.400 --> 12:40.766 align:start position:10% line:84.66% size:45% older generations. 12:40.766 --> 12:42.166 align:start position:10% line:84.66% size:77.5% An interesting story which many 12:42.166 --> 12:44.100 align:start position:10% line:84.66% size:72.5% of you have probably heard or 12:44.100 --> 12:46.100 align:start position:10% line:84.66% size:27.5% read about. 12:46.100 --> 12:47.300 align:start position:10% line:84.66% size:77.5% There's a gentleman by the name 12:47.300 --> 12:48.700 align:start position:10% line:84.66% size:35% of Sam Wilson. 12:48.700 --> 12:51.633 align:start position:10% line:84.66% size:77.5% He owned a meat packing company 12:51.633 --> 12:53.400 align:start position:10% line:84.66% size:67.5% called ES Wilson Company in 12:53.400 --> 12:57.133 align:start position:10% line:84.66% size:72.5% Troy, New York, in 1800 or in 12:57.133 --> 13:01.266 align:start position:10% line:84.66% size:67.5% the 1800 circa range, time. 13:01.266 --> 13:03.466 align:start position:10% line:84.66% size:72.5% He was a meat supplier to the 13:03.466 --> 13:06.166 align:start position:10% line:84.66% size:77.5% military in the War of 1812, or 13:06.166 --> 13:07.600 align:start position:10% line:84.66% size:65% one of the meat suppliers. 13:07.600 --> 13:10.833 align:start position:10% line:84.66% size:70% So he supplied packed meats, 13:10.833 --> 13:12.633 align:start position:10% line:84.66% size:72.5% salted meat in barrels to the 13:12.633 --> 13:14.233 align:start position:10% line:84.66% size:67.5% military before the time of 13:14.233 --> 13:16.066 align:start position:10% line:84.66% size:35% refrigeration. 13:16.066 --> 13:17.866 align:start position:10% line:84.66% size:77.5% On those barrels it was stamped 13:17.866 --> 13:20.800 align:start position:10% line:84.66% size:77.5% US because at that time you had 13:20.800 --> 13:23.200 align:start position:10% line:84.66% size:77.5% to put on the barrels where the 13:23.200 --> 13:24.766 align:start position:10% line:84.66% size:75% meat was coming from and where 13:24.766 --> 13:26.433 align:start position:10% line:84.66% size:40% it was going to. 13:26.433 --> 13:33.466 align:start position:10% line:84.66% size:57.5% So the stamp was ES/US. 13:33.466 --> 13:36.933 align:start position:10% line:84.66% size:70% Mr. Wilson was also lovingly 13:36.933 --> 13:38.700 align:start position:10% line:84.66% size:67.5% referred to or known in his 13:38.700 --> 13:41.700 align:start position:10% line:84.66% size:47.5% areas as Uncle Sam. 13:41.700 --> 13:45.900 align:start position:10% line:84.66% size:77.5% So as media and discussions and 13:45.900 --> 13:47.900 align:start position:10% line:84.66% size:67.5% people and conversation and 13:47.900 --> 13:49.733 align:start position:10% line:84.66% size:62.5% conversations took place, 13:49.733 --> 13:53.366 align:start position:10% line:84.66% size:72.5% eventually US to many people, 13:53.366 --> 13:55.766 align:start position:10% line:84.66% size:75% United States, was kind of put 13:55.766 --> 13:57.700 align:start position:10% line:84.66% size:70% together with Uncle Sam, and 13:57.700 --> 14:00.933 align:start position:10% line:84.66% size:72.5% that is really where the term 14:00.933 --> 14:02.466 align:start position:10% line:84.66% size:60% Uncle Sam in relation to 14:02.466 --> 14:05.233 align:start position:10% line:84.66% size:80% describing the US government was 14:05.233 --> 14:09.033 align:start position:10% line:84.66% size:30% established. 14:09.033 --> 14:10.400 align:start position:10% line:84.66% size:75% So up to this point we've been 14:10.400 --> 14:11.533 align:start position:10% line:84.66% size:70% talking about the fresh meat 14:11.533 --> 14:12.600 align:start position:10% line:84.66% size:22.5% industry. 14:12.600 --> 14:13.700 align:start position:10% line:84.66% size:75% Let's talk about the processed 14:13.700 --> 14:15.366 align:start position:10% line:84.66% size:37.5% meats industry. 14:15.366 --> 14:16.866 align:start position:10% line:84.66% size:70% So let's talk a little about 14:16.866 --> 14:18.833 align:start position:10% line:84.66% size:60% processed meats history. 14:18.833 --> 14:21.633 align:start position:10% line:84.66% size:77.5% And in order for us to do this, 14:21.633 --> 14:23.233 align:start position:10% line:84.66% size:72.5% effectively, we have to think 14:23.233 --> 14:27.233 align:start position:10% line:84.66% size:77.5% about what processed meats are. 14:27.233 --> 14:29.133 align:start position:10% line:84.66% size:50% And this is, in some 14:29.133 --> 14:30.700 align:start position:10% line:84.66% size:80% conversations, kind of a million 14:30.700 --> 14:32.766 align:start position:10% line:84.66% size:77.5% dollar question, maybe a loaded 14:32.766 --> 14:34.066 align:start position:10% line:84.66% size:22.5% question. 14:34.066 --> 14:36.233 align:start position:10% line:84.66% size:62.5% What is a processed meat? 14:36.233 --> 14:37.666 align:start position:10% line:84.66% size:75% You could expand that and say, 14:37.666 --> 14:39.600 align:start position:10% line:84.66% size:60% what's a processed food? 14:39.600 --> 14:40.966 align:start position:10% line:84.66% size:62.5% But a processed meat by a 14:40.966 --> 14:43.666 align:start position:10% line:84.66% size:80% textbook definition is a product 14:43.666 --> 14:46.666 align:start position:10% line:84.66% size:75% where a physical, chemical, or 14:46.666 --> 14:48.733 align:start position:10% line:84.66% size:75% organoleptic transformation of 14:48.733 --> 14:52.000 align:start position:10% line:84.66% size:77.5% the fresh meat, the unprocessed 14:52.000 --> 14:55.100 align:start position:10% line:84.66% size:77.5% version, occurred which results 14:55.100 --> 14:59.333 align:start position:10% line:84.66% size:60% in a definable property. 14:59.333 --> 15:01.100 align:start position:10% line:84.66% size:77.5% So the texture has changed, the 15:01.100 --> 15:03.133 align:start position:10% line:84.66% size:75% flavor has changed, or perhaps 15:03.133 --> 15:05.266 align:start position:10% line:84.66% size:72.5% the taste has changed, or all 15:05.266 --> 15:06.766 align:start position:10% line:84.66% size:62.5% three or maybe some other 15:06.766 --> 15:08.400 align:start position:10% line:84.66% size:20% changes. 15:08.400 --> 15:10.600 align:start position:10% line:84.66% size:77.5% So this begs the question, when 15:10.600 --> 15:12.033 align:start position:10% line:84.66% size:80% we're thinking about the history 15:12.033 --> 15:15.933 align:start position:10% line:84.66% size:75% of processed meats, were these 15:15.933 --> 15:19.200 align:start position:10% line:84.66% size:72.5% products created by accident, 15:19.200 --> 15:21.433 align:start position:10% line:84.66% size:77.5% were they created by intention, 15:21.433 --> 15:22.733 align:start position:10% line:84.66% size:57.5% or were they created by 15:22.733 --> 15:24.533 align:start position:10% line:84.66% size:25% necessity? 15:24.533 --> 15:25.833 align:start position:10% line:84.66% size:62.5% So, if we think about the 15:25.833 --> 15:27.133 align:start position:10% line:84.66% size:62.5% preservation methods, the 15:27.133 --> 15:28.633 align:start position:10% line:84.66% size:60% salting, the drying, the 15:28.633 --> 15:30.933 align:start position:10% line:84.66% size:70% smoking, all methods that we 15:30.933 --> 15:32.833 align:start position:10% line:84.66% size:65% typically see in some way, 15:32.833 --> 15:34.566 align:start position:10% line:84.66% size:62.5% shape, or form in today's 15:34.566 --> 15:39.133 align:start position:10% line:84.66% size:75% processed meats, were they put 15:39.133 --> 15:41.666 align:start position:10% line:84.66% size:67.5% into fresh meats to develop 15:41.666 --> 15:45.433 align:start position:10% line:84.66% size:70% processed meats by accident? 15:45.433 --> 15:46.633 align:start position:10% line:84.66% size:80% Did we happen to realize that if 15:46.633 --> 15:48.666 align:start position:10% line:84.66% size:77.5% we salt a meat it's a processed 15:48.666 --> 15:50.700 align:start position:10% line:84.66% size:20% product? 15:50.700 --> 15:52.366 align:start position:10% line:84.66% size:77.5% Or did we happen to notice that 15:52.366 --> 15:54.433 align:start position:10% line:84.66% size:75% we needed to salt a product to 15:54.433 --> 15:56.566 align:start position:10% line:84.66% size:77.5% create a safe product to extend 15:56.566 --> 15:58.766 align:start position:10% line:84.66% size:77.5% the shelf life of that product, 15:58.766 --> 16:01.333 align:start position:10% line:84.66% size:67.5% hence it became a processed 16:01.333 --> 16:02.500 align:start position:10% line:84.66% size:20% product. 16:02.500 --> 16:03.700 align:start position:10% line:84.66% size:75% So, that's a great question to 16:03.700 --> 16:04.900 align:start position:10% line:84.66% size:17.5% ponder. 16:04.900 --> 16:06.533 align:start position:10% line:84.66% size:80% But let's talk a little bit more 16:06.533 --> 16:08.133 align:start position:10% line:84.66% size:75% about what defines a processed 16:08.133 --> 16:09.600 align:start position:10% line:84.66% size:32.5% meat product. 16:09.600 --> 16:11.300 align:start position:10% line:84.66% size:75% Meat processing, of course, is 16:11.300 --> 16:12.933 align:start position:10% line:84.66% size:47.5% the obvious answer. 16:12.933 --> 16:14.333 align:start position:10% line:84.66% size:60% But what exactly is meat 16:14.333 --> 16:15.733 align:start position:10% line:84.66% size:27.5% processing? 16:15.733 --> 16:17.233 align:start position:10% line:84.66% size:80% How do you take a fresh piece of 16:17.233 --> 16:19.900 align:start position:10% line:84.66% size:72.5% meat and transform it so that 16:19.900 --> 16:24.366 align:start position:10% line:84.66% size:75% the texture, flavor, aroma, or 16:24.366 --> 16:27.000 align:start position:10% line:84.66% size:77.5% any other organoleptic property 16:27.000 --> 16:28.200 align:start position:10% line:84.66% size:75% is different than the original 16:28.200 --> 16:29.966 align:start position:10% line:84.66% size:12.5% form? 16:29.966 --> 16:31.233 align:start position:10% line:84.66% size:70% So, there's some very common 16:31.233 --> 16:34.333 align:start position:10% line:84.66% size:80% technologies that have been used 16:34.333 --> 16:35.633 align:start position:10% line:84.66% size:65% centuries ago, very common 16:35.633 --> 16:36.933 align:start position:10% line:84.66% size:65% technologies that are used 16:36.933 --> 16:38.500 align:start position:10% line:84.66% size:15% today. 16:38.500 --> 16:40.700 align:start position:10% line:84.66% size:60% One of those is particle 16:40.700 --> 16:42.000 align:start position:10% line:84.66% size:25% reduction. 16:42.000 --> 16:43.466 align:start position:10% line:84.66% size:70% Any time that you take a big 16:43.466 --> 16:44.900 align:start position:10% line:84.66% size:80% piece of meat and you reduce the 16:44.900 --> 16:48.200 align:start position:10% line:84.66% size:65% size of that one muscle or 16:48.200 --> 16:49.833 align:start position:10% line:84.66% size:75% bundle of muscles into smaller 16:49.833 --> 16:51.633 align:start position:10% line:84.66% size:60% pieces, that's a form of 16:51.633 --> 16:53.500 align:start position:10% line:84.66% size:27.5% processing. 16:53.500 --> 16:55.000 align:start position:10% line:84.66% size:65% We could arguably say that 16:55.000 --> 16:57.566 align:start position:10% line:84.66% size:77.5% ground beef is a processed meat 16:57.566 --> 16:59.466 align:start position:10% line:84.66% size:20% product. 16:59.466 --> 17:01.400 align:start position:10% line:84.66% size:72.5% The original form is not what 17:01.400 --> 17:03.300 align:start position:10% line:84.66% size:52.5% you buy in a package. 17:03.300 --> 17:05.333 align:start position:10% line:84.66% size:80% The original form was whole cuts 17:05.333 --> 17:06.933 align:start position:10% line:84.66% size:65% of meat or perhaps smaller 17:06.933 --> 17:09.300 align:start position:10% line:84.66% size:72.5% trimmings that were generated 17:09.300 --> 17:10.666 align:start position:10% line:84.66% size:72.5% from making steaks and roasts 17:10.666 --> 17:13.233 align:start position:10% line:84.66% size:72.5% and so forth from those cuts. 17:13.233 --> 17:16.533 align:start position:10% line:84.66% size:72.5% Addition of salt, spices, and 17:16.533 --> 17:19.733 align:start position:10% line:84.66% size:75% other ingredients all create a 17:19.733 --> 17:21.300 align:start position:10% line:84.66% size:77.5% processed product, take a fresh 17:21.300 --> 17:23.766 align:start position:10% line:84.66% size:77.5% product to a processed product. 17:23.766 --> 17:27.300 align:start position:10% line:84.66% size:67.5% Curing or salting, smoking, 17:27.300 --> 17:31.366 align:start position:10% line:84.66% size:72.5% cooking, drying, or any other 17:31.366 --> 17:33.133 align:start position:10% line:84.66% size:52.5% change in physical or 17:33.133 --> 17:35.900 align:start position:10% line:84.66% size:77.5% organoleptic properties all are 17:35.900 --> 17:38.666 align:start position:10% line:84.66% size:77.5% definitions of meat processing. 17:38.666 --> 17:41.300 align:start position:10% line:84.66% size:70% >> What does that word mean? 17:41.300 --> 17:42.500 align:start position:10% line:84.66% size:72.5% >> Organoleptic, what does it 17:42.500 --> 17:43.633 align:start position:10% line:84.66% size:12.5% mean? 17:43.633 --> 17:44.766 align:start position:10% line:84.66% size:37.5% >> Your senses. 17:44.766 --> 17:45.666 align:start position:10% line:84.66% size:70% Your sight, your smell, your 17:45.666 --> 17:47.766 align:start position:10% line:84.66% size:15% touch. 17:47.766 --> 17:50.066 align:start position:10% line:84.66% size:37.5% Great question. 17:50.066 --> 17:51.666 align:start position:10% line:84.66% size:80% So, let's talk about some of the 17:51.666 --> 17:53.733 align:start position:10% line:84.66% size:75% advancements, really important 17:53.733 --> 17:56.000 align:start position:10% line:84.66% size:80% advancements that took us out of 17:56.000 --> 17:58.733 align:start position:10% line:84.66% size:65% the Ice Age, for lack of a 17:58.733 --> 18:01.600 align:start position:10% line:84.66% size:70% better word, to current meat 18:01.600 --> 18:03.966 align:start position:10% line:84.66% size:70% industry and the convenience 18:03.966 --> 18:06.633 align:start position:10% line:84.66% size:47.5% that we have today. 18:06.633 --> 18:08.100 align:start position:10% line:84.66% size:75% And there are a couple really, 18:08.100 --> 18:10.666 align:start position:10% line:84.66% size:75% really important advancements. 18:10.666 --> 18:14.200 align:start position:10% line:84.66% size:75% One of those, both of them are 18:14.200 --> 18:16.100 align:start position:10% line:84.66% size:60% related to preservation. 18:16.100 --> 18:18.133 align:start position:10% line:84.66% size:75% One of those is related to the 18:18.133 --> 18:21.400 align:start position:10% line:84.66% size:62.5% discovery of meat curing. 18:21.400 --> 18:22.833 align:start position:10% line:84.66% size:62.5% And meat curing was first 18:22.833 --> 18:25.666 align:start position:10% line:84.66% size:67.5% discovered by an ingredient 18:25.666 --> 18:27.433 align:start position:10% line:84.66% size:62.5% called saltpetre, spelled 18:27.433 --> 18:31.200 align:start position:10% line:84.66% size:80% P-E-T-R-E or P-E-T-E-R, which is 18:31.200 --> 18:33.966 align:start position:10% line:84.66% size:45% potassium nitrate. 18:33.966 --> 18:36.433 align:start position:10% line:84.66% size:77.5% Here's a picture when you could 18:36.433 --> 18:38.133 align:start position:10% line:84.66% size:80% buy, you can still buy saltpetre 18:38.133 --> 18:40.066 align:start position:10% line:84.66% size:77.5% today but here's an old picture 18:40.066 --> 18:41.666 align:start position:10% line:84.66% size:80% in an old cardboard container of 18:41.666 --> 18:43.000 align:start position:10% line:84.66% size:25% saltpetre. 18:43.000 --> 18:44.266 align:start position:10% line:84.66% size:62.5% It says certified quality 18:44.266 --> 18:46.400 align:start position:10% line:84.66% size:47.5% saltpetre granular. 18:46.400 --> 18:47.733 align:start position:10% line:84.66% size:60% And this was product was 18:47.733 --> 18:49.133 align:start position:10% line:84.66% size:57.5% produced out in Denver, 18:49.133 --> 18:50.866 align:start position:10% line:84.66% size:22.5% Colorado. 18:50.866 --> 18:53.366 align:start position:10% line:84.66% size:80% This ingredient resulted in meat 18:53.366 --> 18:54.833 align:start position:10% line:84.66% size:75% products with improved quality 18:54.833 --> 18:56.500 align:start position:10% line:84.66% size:27.5% and safety. 18:56.500 --> 19:00.233 align:start position:10% line:84.66% size:80% This ingredient allowed for more 19:00.233 --> 19:03.100 align:start position:10% line:84.66% size:47.5% palatable products. 19:03.100 --> 19:04.700 align:start position:10% line:84.66% size:37.5% So, we're still 19:04.700 --> 19:08.233 align:start position:10% line:84.66% size:45% pre-refrigeration. 19:08.233 --> 19:10.033 align:start position:10% line:84.66% size:72.5% And we're still extending the 19:10.033 --> 19:12.233 align:start position:10% line:84.66% size:72.5% shelf life of those products, 19:12.233 --> 19:14.600 align:start position:10% line:84.66% size:67.5% taking perishable foods and 19:14.600 --> 19:17.200 align:start position:10% line:84.66% size:72.5% keeping them safe and keeping 19:17.200 --> 19:19.566 align:start position:10% line:84.66% size:80% them from spoiling very quickly. 19:19.566 --> 19:21.733 align:start position:10% line:84.66% size:80% So, if you don't mind eating 10% 19:21.733 --> 19:26.566 align:start position:10% line:84.66% size:77.5% or 12% salt in a piece of meat, 19:26.566 --> 19:29.033 align:start position:10% line:84.66% size:30% no problems. 19:29.033 --> 19:30.933 align:start position:10% line:84.66% size:65% But no one in this room, I 19:30.933 --> 19:34.733 align:start position:10% line:84.66% size:70% suspect, even the little bit 19:34.733 --> 19:36.200 align:start position:10% line:84.66% size:72.5% older generation in this room 19:36.200 --> 19:37.833 align:start position:10% line:84.66% size:70% probably wouldn't be able to 19:37.833 --> 19:39.700 align:start position:10% line:84.66% size:62.5% tolerate 10% or 12% salt. 19:39.700 --> 19:41.500 align:start position:10% line:84.66% size:70% I suspect you could probably 19:41.500 --> 19:42.933 align:start position:10% line:84.66% size:67.5% handle 5% or 6% salt pretty 19:42.933 --> 19:44.400 align:start position:10% line:84.66% size:80% easily, maybe even a 7% or 8% in 19:44.400 --> 19:45.800 align:start position:10% line:84.66% size:25% this room. 19:45.800 --> 19:49.233 align:start position:10% line:84.66% size:75% But this ingredient allowed us 19:49.233 --> 19:54.466 align:start position:10% line:84.66% size:77.5% to reduce the amount of salt to 19:54.466 --> 19:57.366 align:start position:10% line:84.66% size:72.5% make a product more palatable 19:57.366 --> 19:59.800 align:start position:10% line:84.66% size:75% and enhance the safety of that 19:59.800 --> 20:02.400 align:start position:10% line:84.66% size:80% product by controlling bacteria, 20:02.400 --> 20:04.866 align:start position:10% line:84.66% size:77.5% especially pathogenic bacteria. 20:04.866 --> 20:06.433 align:start position:10% line:84.66% size:62.5% And this discovery was by 20:06.433 --> 20:07.833 align:start position:10% line:84.66% size:22.5% accident. 20:07.833 --> 20:09.466 align:start position:10% line:84.66% size:62.5% It dated back to the 10th 20:09.466 --> 20:12.300 align:start position:10% line:84.66% size:77.5% century with the ancient Romans 20:12.300 --> 20:14.300 align:start position:10% line:84.66% size:62.5% and probably before then. 20:14.300 --> 20:15.600 align:start position:10% line:84.66% size:65% But at that time it was an 20:15.600 --> 20:16.866 align:start position:10% line:84.66% size:57.5% ingredient that worked. 20:16.866 --> 20:18.133 align:start position:10% line:84.66% size:77.5% They didn't know why it worked, 20:18.133 --> 20:19.400 align:start position:10% line:84.66% size:30% what it was. 20:19.400 --> 20:20.566 align:start position:10% line:84.66% size:77.5% It just made a product that was 20:20.566 --> 20:22.433 align:start position:10% line:84.66% size:67.5% higher quality and, as time 20:22.433 --> 20:26.533 align:start position:10% line:84.66% size:75% would pass, safer and having a 20:26.533 --> 20:28.766 align:start position:10% line:84.66% size:45% longer shelf life. 20:28.766 --> 20:30.900 align:start position:10% line:84.66% size:72.5% This is the modern version of 20:30.900 --> 20:33.166 align:start position:10% line:84.66% size:65% that ingredient which is a 20:33.166 --> 20:38.433 align:start position:10% line:84.66% size:37.5% sodium nitrite. 20:38.433 --> 20:41.900 align:start position:10% line:84.66% size:67.5% So, potassium nitrate is an 20:41.900 --> 20:43.833 align:start position:10% line:84.66% size:37.5% inner compound. 20:43.833 --> 20:45.366 align:start position:10% line:84.66% size:72.5% It must first be converted to 20:45.366 --> 20:47.866 align:start position:10% line:84.66% size:65% this ingredient, potassium 20:47.866 --> 20:49.166 align:start position:10% line:84.66% size:70% nitrite or sodium nitrite in 20:49.166 --> 20:50.866 align:start position:10% line:84.66% size:25% this case. 20:50.866 --> 20:53.066 align:start position:10% line:84.66% size:80% In those times it was discovered 20:53.066 --> 20:54.600 align:start position:10% line:84.66% size:72.5% occurred by the conversion of 20:54.600 --> 20:57.000 align:start position:10% line:84.66% size:72.5% nitrate to nitrite by natural 20:57.000 --> 20:58.866 align:start position:10% line:84.66% size:80% microflora, bacteria that was on 20:58.866 --> 21:02.200 align:start position:10% line:84.66% size:70% the meat, spoilage bacteria. 21:02.200 --> 21:04.033 align:start position:10% line:84.66% size:65% And when that occurred, it 21:04.033 --> 21:09.033 align:start position:10% line:84.66% size:80% resulted in curing, meat curing, 21:09.033 --> 21:11.966 align:start position:10% line:84.66% size:80% which was absolutely significant 21:11.966 --> 21:14.633 align:start position:10% line:84.66% size:52.5% in the meat industry. 21:14.633 --> 21:17.133 align:start position:10% line:84.66% size:77.5% The other change in addition to 21:17.133 --> 21:19.100 align:start position:10% line:84.66% size:60% curing was the advent of 21:19.100 --> 21:21.300 align:start position:10% line:84.66% size:35% refrigeration. 21:21.300 --> 21:22.633 align:start position:10% line:84.66% size:75% And although today it's just a 21:22.633 --> 21:25.333 align:start position:10% line:84.66% size:57.5% modern, it's not even a 21:25.333 --> 21:27.066 align:start position:10% line:84.66% size:67.5% convenience, it's really an 21:27.066 --> 21:30.466 align:start position:10% line:84.66% size:80% expectation, this technology has 21:30.466 --> 21:32.666 align:start position:10% line:84.66% size:65% allowed us to have all the 21:32.666 --> 21:34.100 align:start position:10% line:84.66% size:77.5% different products that we have 21:34.100 --> 21:36.300 align:start position:10% line:84.66% size:62.5% today in the marketplace. 21:36.300 --> 21:38.866 align:start position:10% line:84.66% size:77.5% Without refrigeration, we would 21:38.866 --> 21:42.133 align:start position:10% line:84.66% size:70% have far, far fewer meat and 21:42.133 --> 21:43.633 align:start position:10% line:84.66% size:80% poultry products to choose from. 21:43.633 --> 21:45.033 align:start position:10% line:84.66% size:80% Of course, we would have a whole 21:45.033 --> 21:46.166 align:start position:10% line:84.66% size:67.5% lot fewer other products as 21:46.166 --> 21:47.933 align:start position:10% line:84.66% size:12.5% well. 21:47.933 --> 21:49.600 align:start position:10% line:84.66% size:75% But it alone has had a greater 21:49.600 --> 21:51.433 align:start position:10% line:84.66% size:75% impact than probably any other 21:51.433 --> 21:56.600 align:start position:10% line:84.66% size:77.5% technology just in allowing the 21:56.600 --> 21:59.000 align:start position:10% line:84.66% size:42.5% industry to grow. 21:59.000 --> 22:01.266 align:start position:10% line:84.66% size:72.5% So, how did refrigeration and 22:01.266 --> 22:02.766 align:start position:10% line:84.66% size:80% the advent of sodium nitrite and 22:02.766 --> 22:04.433 align:start position:10% line:84.66% size:62.5% curing, how did it effect 22:04.433 --> 22:06.533 align:start position:10% line:84.66% size:40% processed meats? 22:06.533 --> 22:07.733 align:start position:10% line:84.66% size:60% We're clearly now in the 22:07.733 --> 22:10.466 align:start position:10% line:84.66% size:75% processed meats side of thing. 22:10.466 --> 22:11.800 align:start position:10% line:84.66% size:60% One, we've touched on an 22:11.800 --> 22:13.600 align:start position:10% line:84.66% size:50% improved shelf life. 22:13.600 --> 22:15.866 align:start position:10% line:84.66% size:80% So without refrigeration, we can 22:15.866 --> 22:17.766 align:start position:10% line:84.66% size:77.5% make products that last a very, 22:17.766 --> 22:20.033 align:start position:10% line:84.66% size:37.5% very long time. 22:20.033 --> 22:21.366 align:start position:10% line:84.66% size:67.5% Here's an example of one of 22:21.366 --> 22:23.533 align:start position:10% line:84.66% size:15% those. 22:23.533 --> 22:27.100 align:start position:10% line:84.66% size:75% Prosciutto, high in salt, this 22:27.100 --> 22:29.966 align:start position:10% line:84.66% size:72.5% stuff will last years, and it 22:29.966 --> 22:31.633 align:start position:10% line:84.66% size:75% will do so because of the salt 22:31.633 --> 22:34.200 align:start position:10% line:84.66% size:57.5% that's in this product. 22:34.200 --> 22:36.066 align:start position:10% line:84.66% size:75% But we typically don't want to 22:36.066 --> 22:38.300 align:start position:10% line:84.66% size:72.5% be eating summer sausage that 22:38.300 --> 22:41.100 align:start position:10% line:84.66% size:80% has the same amount of salt as a 22:41.100 --> 22:43.400 align:start position:10% line:84.66% size:70% prosciutto, or we may not be 22:43.400 --> 22:45.933 align:start position:10% line:84.66% size:80% wanting to eat hotdogs that have 22:45.933 --> 22:47.800 align:start position:10% line:84.66% size:65% the same amount of salt as 22:47.800 --> 22:49.700 align:start position:10% line:84.66% size:27.5% prosciutto. 22:49.700 --> 22:51.566 align:start position:10% line:84.66% size:72.5% So, we must do something, and 22:51.566 --> 22:54.633 align:start position:10% line:84.66% size:70% refrigeration is the answer. 22:54.633 --> 22:56.466 align:start position:10% line:84.66% size:72.5% So, we can get improved shelf 22:56.466 --> 22:58.400 align:start position:10% line:84.66% size:12.5% life. 22:58.400 --> 23:00.533 align:start position:10% line:84.66% size:80% Rather than days before products 23:00.533 --> 23:02.433 align:start position:10% line:84.66% size:77.5% spoil, we can get weeks and, in 23:02.433 --> 23:03.733 align:start position:10% line:84.66% size:47.5% some cases, months. 23:03.733 --> 23:06.433 align:start position:10% line:84.66% size:55% Improved palatability. 23:06.433 --> 23:08.033 align:start position:10% line:84.66% size:80% By reducing the salt, using salt 23:08.033 --> 23:10.800 align:start position:10% line:84.66% size:80% as an example here a lot, we can 23:10.800 --> 23:12.966 align:start position:10% line:84.66% size:80% make products that are much more 23:12.966 --> 23:15.666 align:start position:10% line:84.66% size:25% enjoyable. 23:15.666 --> 23:18.366 align:start position:10% line:84.66% size:80% You don't have to run right away 23:18.366 --> 23:20.466 align:start position:10% line:84.66% size:72.5% to a water fountain after you 23:20.466 --> 23:22.533 align:start position:10% line:84.66% size:77.5% get done eating a meat product. 23:22.533 --> 23:24.466 align:start position:10% line:84.66% size:72.5% There's a few that still give 23:24.466 --> 23:26.466 align:start position:10% line:84.66% size:35% you that need. 23:26.466 --> 23:29.000 align:start position:10% line:84.66% size:70% Improved safety, absolutely. 23:29.000 --> 23:30.833 align:start position:10% line:84.66% size:57.5% It goes without saying. 23:30.833 --> 23:32.766 align:start position:10% line:84.66% size:55% Improved retail costs. 23:32.766 --> 23:34.700 align:start position:10% line:84.66% size:67.5% Sometimes we, as consumers, 23:34.700 --> 23:36.533 align:start position:10% line:84.66% size:75% don't think about this a whole 23:36.533 --> 23:38.533 align:start position:10% line:84.66% size:10% lot. 23:38.533 --> 23:40.433 align:start position:10% line:84.66% size:70% If products don't have to be 23:40.433 --> 23:42.366 align:start position:10% line:84.66% size:80% thrown away or discarded because 23:42.366 --> 23:44.433 align:start position:10% line:84.66% size:75% they have a longer shelf life, 23:44.433 --> 23:46.433 align:start position:10% line:84.66% size:75% the cost, overall, of products 23:46.433 --> 23:48.966 align:start position:10% line:84.66% size:25% goes down. 23:48.966 --> 23:50.900 align:start position:10% line:84.66% size:60% And improved variety for 23:50.900 --> 23:52.800 align:start position:10% line:84.66% size:25% consumers. 23:52.800 --> 23:55.400 align:start position:10% line:84.66% size:62.5% Because of refrigeration, 23:55.400 --> 23:58.000 align:start position:10% line:84.66% size:72.5% because of longer shelf life, 23:58.000 --> 24:00.066 align:start position:10% line:84.66% size:60% because we can transport 24:00.066 --> 24:02.100 align:start position:10% line:84.66% size:75% products from across a country 24:02.100 --> 24:05.500 align:start position:10% line:84.66% size:80% and around the world, we now can 24:05.500 --> 24:07.466 align:start position:10% line:84.66% size:77.5% get products, and this is a bad 24:07.466 --> 24:09.733 align:start position:10% line:84.66% size:77.5% example because this is made in 24:09.733 --> 24:11.933 align:start position:10% line:84.66% size:75% Italy, but we can get products 24:11.933 --> 24:14.233 align:start position:10% line:84.66% size:77.5% from other countries very, very 24:14.233 --> 24:17.500 align:start position:10% line:84.66% size:20% readily. 24:17.500 --> 24:20.800 align:start position:10% line:84.66% size:77.5% So we do need to talk about the 24:20.800 --> 24:22.766 align:start position:10% line:84.66% size:70% scientific component of meat 24:22.766 --> 24:24.766 align:start position:10% line:84.66% size:27.5% processing. 24:24.766 --> 24:27.200 align:start position:10% line:84.66% size:65% And there's a whole ton of 24:27.200 --> 24:29.833 align:start position:10% line:84.66% size:77.5% science that goes into quality, 24:29.833 --> 24:32.500 align:start position:10% line:84.66% size:47.5% safety, shelf life, 24:32.500 --> 24:34.833 align:start position:10% line:84.66% size:65% palatability, organoleptic 24:34.833 --> 24:36.766 align:start position:10% line:84.66% size:17.5% traits. 24:36.766 --> 24:38.800 align:start position:10% line:84.66% size:65% I'll quit using that word. 24:38.800 --> 24:40.800 align:start position:10% line:84.66% size:57.5% But there are some very 24:40.800 --> 24:42.800 align:start position:10% line:84.66% size:65% fundamental concepts, very 24:42.800 --> 24:45.033 align:start position:10% line:84.66% size:77.5% fundamental scientific concepts 24:45.033 --> 24:47.166 align:start position:10% line:84.66% size:77.5% about meat processing which are 24:47.166 --> 24:49.266 align:start position:10% line:84.66% size:67.5% very, very important and we 24:49.266 --> 24:51.366 align:start position:10% line:84.66% size:72.5% utilize to allow the products 24:51.366 --> 24:53.300 align:start position:10% line:84.66% size:77.5% that we have in the marketplace 24:53.300 --> 24:55.133 align:start position:10% line:84.66% size:15% today. 24:55.133 --> 24:57.433 align:start position:10% line:84.66% size:77.5% One is a concept called protein 24:57.433 --> 24:59.933 align:start position:10% line:84.66% size:75% solubilization and extraction. 24:59.933 --> 25:06.233 align:start position:10% line:84.66% size:60% So, we have ground beef. 25:06.233 --> 25:10.533 align:start position:10% line:84.66% size:62.5% We cook that ground beef. 25:10.533 --> 25:12.466 align:start position:10% line:84.66% size:60% We eat that ground beef. 25:12.466 --> 25:14.500 align:start position:10% line:84.66% size:67.5% Perhaps we make hamburgers. 25:14.500 --> 25:16.233 align:start position:10% line:84.66% size:30% It crumbles. 25:16.233 --> 25:18.200 align:start position:10% line:84.66% size:52.5% It has loose texture. 25:18.200 --> 25:20.133 align:start position:10% line:84.66% size:77.5% Typically no salt or maybe just 25:20.133 --> 25:22.000 align:start position:10% line:84.66% size:80% a few shakes with a salt shaker. 25:22.000 --> 25:23.966 align:start position:10% line:84.66% size:80% We take that ground beef, we add 25:23.966 --> 25:26.300 align:start position:10% line:84.66% size:80% 2% or 3% salt, some other spices 25:26.300 --> 25:30.400 align:start position:10% line:84.66% size:67.5% to make it not ground beef. 25:30.400 --> 25:32.400 align:start position:10% line:84.66% size:57.5% We do some mixing, some 25:32.400 --> 25:34.200 align:start position:10% line:84.66% size:45% mechanical action. 25:34.200 --> 25:36.200 align:start position:10% line:84.66% size:77.5% We allow the salt to act on the 25:36.200 --> 25:38.200 align:start position:10% line:84.66% size:80% protein, the meat batter becomes 25:38.200 --> 25:40.033 align:start position:10% line:84.66% size:80% sticky because of extraction and 25:40.033 --> 25:43.266 align:start position:10% line:84.66% size:77.5% solubilization of the proteins, 25:43.266 --> 25:45.533 align:start position:10% line:84.66% size:77.5% and we result in a product that 25:45.533 --> 25:47.433 align:start position:10% line:84.66% size:65% has a very unique texture. 25:47.433 --> 25:49.533 align:start position:10% line:84.66% size:75% And we're going to sample this 25:49.533 --> 25:51.433 align:start position:10% line:84.66% size:60% product here in a couple 25:51.433 --> 25:53.300 align:start position:10% line:84.66% size:20% minutes. 25:53.300 --> 25:55.400 align:start position:10% line:84.66% size:57.5% A second very important 25:55.400 --> 25:57.600 align:start position:10% line:84.66% size:62.5% scientific concept is pH. 25:57.600 --> 25:59.900 align:start position:10% line:84.66% size:72.5% The meat industry, on a daily 25:59.900 --> 26:01.966 align:start position:10% line:84.66% size:80% basis, controls and utilizes the 26:01.966 --> 26:04.000 align:start position:10% line:84.66% size:65% adjustment of pH of a meat 26:04.000 --> 26:05.866 align:start position:10% line:84.66% size:17.5% system. 26:05.866 --> 26:08.466 align:start position:10% line:84.66% size:62.5% So, as living animals and 26:08.466 --> 26:11.133 align:start position:10% line:84.66% size:72.5% humans, the pH of us is about 26:11.133 --> 26:13.800 align:start position:10% line:84.66% size:20% neutral. 26:13.800 --> 26:16.800 align:start position:10% line:84.66% size:50% We're around 7.0 pH. 26:16.800 --> 26:19.166 align:start position:10% line:84.66% size:75% After animals are slaughtered, 26:19.166 --> 26:21.166 align:start position:10% line:84.66% size:65% that pH declines, and some 26:21.166 --> 26:23.633 align:start position:10% line:84.66% size:80% biochemical changes occur during 26:23.633 --> 26:25.566 align:start position:10% line:84.66% size:32.5% this process. 26:25.566 --> 26:27.566 align:start position:10% line:84.66% size:75% And for those of you that were 26:27.566 --> 26:29.566 align:start position:10% line:84.66% size:62.5% in the summer sausage and 26:29.566 --> 26:31.500 align:start position:10% line:84.66% size:77.5% bratwurst Wednesday Nite at the 26:31.500 --> 26:33.400 align:start position:10% line:84.66% size:70% Lab I did about a year and a 26:33.400 --> 26:35.166 align:start position:10% line:84.66% size:75% half ago, we talked about that 26:35.166 --> 26:36.966 align:start position:10% line:84.66% size:42.5% very extensively. 26:36.966 --> 26:39.000 align:start position:10% line:84.66% size:72.5% But we can control the pH and 26:39.000 --> 26:40.866 align:start position:10% line:84.66% size:75% utilize the pH for a number of 26:40.866 --> 26:42.633 align:start position:10% line:84.66% size:20% reasons. 26:42.633 --> 26:45.066 align:start position:10% line:84.66% size:77.5% We can improve the texture of a 26:45.066 --> 26:47.466 align:start position:10% line:84.66% size:65% sausage or a meat product. 26:47.466 --> 26:49.533 align:start position:10% line:84.66% size:75% We can improve the safety of a 26:49.533 --> 26:52.366 align:start position:10% line:84.66% size:32.5% meat product. 26:52.366 --> 26:55.033 align:start position:10% line:84.66% size:80% We can change many, many things. 26:55.033 --> 26:57.833 align:start position:10% line:84.66% size:77.5% And there's also a whole myriad 26:57.833 --> 27:00.766 align:start position:10% line:84.66% size:72.5% of biological and biochemical 27:00.766 --> 27:03.266 align:start position:10% line:84.66% size:75% changes that we scientifically 27:03.266 --> 27:05.300 align:start position:10% line:84.66% size:60% research and understand. 27:05.300 --> 27:07.366 align:start position:10% line:84.66% size:67.5% Those that are specifically 27:07.366 --> 27:09.233 align:start position:10% line:84.66% size:75% related to very important meat 27:09.233 --> 27:11.233 align:start position:10% line:84.66% size:77.5% biochemistry and meat chemistry 27:11.233 --> 27:13.300 align:start position:10% line:84.66% size:22.5% concepts. 27:13.300 --> 27:15.466 align:start position:10% line:84.66% size:75% Whether it be the rancidity of 27:15.466 --> 27:18.033 align:start position:10% line:84.66% size:77.5% fat, lipid oxidation, change in 27:18.033 --> 27:20.933 align:start position:10% line:84.66% size:62.5% color, change in protein, 27:20.933 --> 27:23.266 align:start position:10% line:84.66% size:77.5% lipolysis, protein degradation, 27:23.266 --> 27:25.666 align:start position:10% line:84.66% size:52.5% a number of different 27:25.666 --> 27:27.700 align:start position:10% line:84.66% size:60% phenomenons that are all 27:27.700 --> 27:29.500 align:start position:10% line:84.66% size:62.5% centered around the basic 27:29.500 --> 27:31.533 align:start position:10% line:84.66% size:50% sciences, especially 27:31.533 --> 27:33.333 align:start position:10% line:84.66% size:57.5% biochemistry as well as 27:33.333 --> 27:35.133 align:start position:10% line:84.66% size:25% chemistry. 27:35.133 --> 27:37.033 align:start position:10% line:84.66% size:80% So let's go back to this thought 27:37.033 --> 27:38.733 align:start position:10% line:84.66% size:75% about defining processed meats 27:38.733 --> 27:40.600 align:start position:10% line:84.66% size:72.5% because it think it's really, 27:40.600 --> 27:42.433 align:start position:10% line:84.66% size:67.5% really important to kind of 27:42.433 --> 27:44.200 align:start position:10% line:84.66% size:65% think about a little more. 27:44.200 --> 27:45.900 align:start position:10% line:84.66% size:57.5% Here are two very, very 27:45.900 --> 27:47.866 align:start position:10% line:84.66% size:80% generalized ways of categorizing 27:47.866 --> 27:49.700 align:start position:10% line:84.66% size:72.5% and defining processed meats. 27:49.700 --> 27:51.600 align:start position:10% line:84.66% size:60% Earlier I mentioned meat 27:51.600 --> 27:53.366 align:start position:10% line:84.66% size:77.5% processing is defined as taking 27:53.366 --> 27:55.200 align:start position:10% line:84.66% size:80% a whole muscle, perhaps a native 27:55.200 --> 27:56.933 align:start position:10% line:84.66% size:65% product muscle or group of 27:56.933 --> 27:58.566 align:start position:10% line:84.66% size:80% products, and doing something to 27:58.566 --> 28:00.300 align:start position:10% line:84.66% size:7.5% it. 28:00.300 --> 28:02.033 align:start position:10% line:84.66% size:72.5% Whether you're grinding it or 28:02.033 --> 28:03.700 align:start position:10% line:84.66% size:57.5% adding salt or a spice. 28:03.700 --> 28:05.466 align:start position:10% line:84.66% size:70% Whether you're cooking it or 28:05.466 --> 28:07.166 align:start position:10% line:84.66% size:25% drying it. 28:07.166 --> 28:08.966 align:start position:10% line:84.66% size:72.5% For today's discussion, we're 28:08.966 --> 28:10.866 align:start position:10% line:84.66% size:77.5% going to define processed meats 28:10.866 --> 28:13.300 align:start position:10% line:84.66% size:77.5% as cured, whole muscle meats or 28:13.300 --> 28:15.900 align:start position:10% line:84.66% size:75% sausages, and this by no means 28:15.900 --> 28:18.033 align:start position:10% line:84.66% size:70% encompasses all of processed 28:18.033 --> 28:20.400 align:start position:10% line:84.66% size:15% meats. 28:20.400 --> 28:22.366 align:start position:10% line:84.66% size:72.5% Processed meats are sometimes 28:22.366 --> 28:24.166 align:start position:10% line:84.66% size:67.5% really, really difficult to 28:24.166 --> 28:26.100 align:start position:10% line:84.66% size:75% define because there's so many 28:26.100 --> 28:27.800 align:start position:10% line:84.66% size:80% different variations and there's 28:27.800 --> 28:29.433 align:start position:10% line:84.66% size:65% so many different names of 28:29.433 --> 28:31.333 align:start position:10% line:84.66% size:70% products and there's so many 28:31.333 --> 28:33.066 align:start position:10% line:84.66% size:62.5% instances where if you do 28:33.066 --> 28:34.700 align:start position:10% line:84.66% size:75% something to a product, change 28:34.700 --> 28:36.500 align:start position:10% line:84.66% size:57.5% it slightly, it makes a 28:36.500 --> 28:37.833 align:start position:10% line:84.66% size:72.5% completely different product. 28:37.833 --> 28:38.833 align:start position:10% line:84.66% size:70% So, unfortunately, consumers 28:38.833 --> 28:39.833 align:start position:10% line:84.66% size:72.5% kind of get the brunt of that 28:39.833 --> 28:40.833 align:start position:10% line:84.66% size:72.5% because you don't necessarily 28:40.833 --> 28:41.933 align:start position:10% line:84.66% size:70% have a meat product labeling 28:41.933 --> 28:43.366 align:start position:10% line:84.66% size:75% book, which you can get access 28:43.366 --> 28:45.733 align:start position:10% line:84.66% size:50% to if you'd like to. 28:45.733 --> 28:49.133 align:start position:10% line:84.66% size:80% So you're kind of at the helm of 28:49.133 --> 28:50.966 align:start position:10% line:84.66% size:50% what's on the label. 28:50.966 --> 28:52.733 align:start position:10% line:84.66% size:67.5% Today we're going to try to 28:52.733 --> 28:56.366 align:start position:10% line:84.66% size:72.5% learn a little bit more about 28:56.366 --> 28:58.100 align:start position:10% line:84.66% size:75% that so you guys can have some 28:58.100 --> 29:00.733 align:start position:10% line:84.66% size:50% tools to understand. 29:00.733 --> 29:02.066 align:start position:10% line:84.66% size:72.5% So, defining processed meats. 29:02.066 --> 29:03.133 align:start position:10% line:84.66% size:80% Cured, whole muscle meats, these 29:03.133 --> 29:04.366 align:start position:10% line:84.66% size:72.5% are typically whole muscle or 29:04.366 --> 29:06.966 align:start position:10% line:84.66% size:62.5% larger muscle pieces that 29:06.966 --> 29:09.166 align:start position:10% line:84.66% size:65% contain salt and sometimes 29:09.166 --> 29:11.000 align:start position:10% line:84.66% size:37.5% sodium nitrate. 29:11.000 --> 29:13.266 align:start position:10% line:84.66% size:77.5% The other category is sausages, 29:13.266 --> 29:15.800 align:start position:10% line:84.66% size:67.5% and these are products that 29:15.800 --> 29:17.700 align:start position:10% line:84.66% size:65% typically have significant 29:17.700 --> 29:19.333 align:start position:10% line:84.66% size:47.5% particle reduction. 29:19.333 --> 29:20.433 align:start position:10% line:84.66% size:45% So they're ground. 29:20.433 --> 29:21.566 align:start position:10% line:84.66% size:67.5% Big pieces or small pieces, 29:21.566 --> 29:22.966 align:start position:10% line:84.66% size:77.5% muscles are ground into smaller 29:22.966 --> 29:25.333 align:start position:10% line:84.66% size:17.5% pieces. 29:25.333 --> 29:28.066 align:start position:10% line:84.66% size:77.5% And they utilize meat trimmings 29:28.066 --> 29:29.833 align:start position:10% line:84.66% size:67.5% that are generated from the 29:29.833 --> 29:30.900 align:start position:10% line:84.66% size:67.5% fabrication of whole muscle 29:30.900 --> 29:32.366 align:start position:10% line:84.66% size:12.5% cuts. 29:32.366 --> 29:34.233 align:start position:10% line:84.66% size:72.5% Going back a couple centuries 29:34.233 --> 29:38.866 align:start position:10% line:84.66% size:40% from this point. 29:38.866 --> 29:40.066 align:start position:10% line:84.66% size:72.5% Meat trimmings were generated 29:40.066 --> 29:42.500 align:start position:10% line:84.66% size:37.5% from carcasses. 29:42.500 --> 29:45.633 align:start position:10% line:84.66% size:77.5% So you take a side of beef, you 29:45.633 --> 29:47.733 align:start position:10% line:84.66% size:80% take the round off and the chuck 29:47.733 --> 29:49.866 align:start position:10% line:84.66% size:77.5% off and the rib off and you end 29:49.866 --> 29:51.900 align:start position:10% line:84.66% size:75% up, when you're removing those 29:51.900 --> 29:54.366 align:start position:10% line:84.66% size:77.5% cuts from the bones, you end up 29:54.366 --> 29:57.433 align:start position:10% line:84.66% size:62.5% with some meat trimmings. 29:57.433 --> 29:59.466 align:start position:10% line:84.66% size:80% Those small meat trimmings, what 29:59.466 --> 30:01.133 align:start position:10% line:84.66% size:25% do you do? 30:01.133 --> 30:02.466 align:start position:10% line:84.66% size:67.5% Of course you don't discard 30:02.466 --> 30:03.933 align:start position:10% line:84.66% size:80% them, you don't throw them away. 30:03.933 --> 30:05.133 align:start position:10% line:84.66% size:75% You utilize them in some other 30:05.133 --> 30:06.766 align:start position:10% line:84.66% size:32.5% type of form. 30:06.766 --> 30:08.366 align:start position:10% line:84.66% size:60% Sausages happen to be an 30:08.366 --> 30:10.200 align:start position:10% line:84.66% size:77.5% excellent form to utilize those 30:10.200 --> 30:12.766 align:start position:10% line:84.66% size:32.5% trimmings in. 30:12.766 --> 30:15.300 align:start position:10% line:84.66% size:70% Most sausages are cured with 30:15.300 --> 30:18.600 align:start position:10% line:84.66% size:60% salt and sodium nitrate. 30:18.600 --> 30:19.866 align:start position:10% line:84.66% size:62.5% So let's talk first about 30:19.866 --> 30:21.733 align:start position:10% line:84.66% size:22.5% sausages. 30:21.733 --> 30:25.666 align:start position:10% line:84.66% size:72.5% And if we define sausages, we 30:25.666 --> 30:28.033 align:start position:10% line:84.66% size:72.5% can use the Romans context is 30:28.033 --> 30:30.433 align:start position:10% line:84.66% size:70% they called it salsus, which 30:30.433 --> 30:32.700 align:start position:10% line:84.66% size:65% means salted or preserved. 30:32.700 --> 30:34.566 align:start position:10% line:84.66% size:47.5% Surprise, surprise. 30:34.566 --> 30:36.266 align:start position:10% line:84.66% size:70% And this word comes from the 30:36.266 --> 30:38.600 align:start position:10% line:84.66% size:62.5% Latin root where the term 30:38.600 --> 30:43.333 align:start position:10% line:84.66% size:65% sausage is generated from. 30:43.333 --> 30:44.833 align:start position:10% line:84.66% size:57.5% There's a whole host of 30:44.833 --> 30:47.366 align:start position:10% line:84.66% size:75% sausages, and there's a lot of 30:47.366 --> 30:49.466 align:start position:10% line:84.66% size:67.5% different kinds of sausages 30:49.466 --> 30:53.700 align:start position:10% line:84.66% size:75% because of many, many reasons. 30:53.700 --> 30:55.000 align:start position:10% line:84.66% size:52.5% Some of those are the 30:55.000 --> 30:57.500 align:start position:10% line:84.66% size:70% availability of ingredients. 30:57.500 --> 30:58.733 align:start position:10% line:84.66% size:65% So, different parts of the 30:58.733 --> 31:00.333 align:start position:10% line:84.66% size:77.5% country, different parts of the 31:00.333 --> 31:01.966 align:start position:10% line:84.66% size:50% world have different 31:01.966 --> 31:03.300 align:start position:10% line:84.66% size:30% ingredients. 31:03.300 --> 31:04.633 align:start position:10% line:84.66% size:77.5% So sometimes sausages have been 31:04.633 --> 31:06.600 align:start position:10% line:84.66% size:60% defined because of that. 31:06.600 --> 31:09.533 align:start position:10% line:84.66% size:77.5% Think of like --, places in the 31:09.533 --> 31:11.933 align:start position:10% line:84.66% size:80% world where peppers and picantes 31:11.933 --> 31:13.733 align:start position:10% line:84.66% size:70% and things of that are very, 31:13.733 --> 31:15.633 align:start position:10% line:84.66% size:42.5% very commonplace. 31:15.633 --> 31:16.833 align:start position:10% line:84.66% size:72.5% Stuff that I don't really see 31:16.833 --> 31:18.333 align:start position:10% line:84.66% size:80% too often when I'm driving to my 31:18.333 --> 31:22.700 align:start position:10% line:84.66% size:60% home outside of Madison. 31:22.700 --> 31:23.966 align:start position:10% line:84.66% size:67.5% Parts of the country or the 31:23.966 --> 31:25.100 align:start position:10% line:84.66% size:72.5% world where there's different 31:25.100 --> 31:27.066 align:start position:10% line:84.66% size:77.5% climate and storage conditions. 31:27.066 --> 31:29.833 align:start position:10% line:84.66% size:70% Summer sausage really has no 31:29.833 --> 31:31.933 align:start position:10% line:84.66% size:40% historical home. 31:31.933 --> 31:33.866 align:start position:10% line:84.66% size:65% Summer sausage is really a 31:33.866 --> 31:35.233 align:start position:10% line:84.66% size:80% definition of how the product is 31:35.233 --> 31:36.700 align:start position:10% line:84.66% size:17.5% stored. 31:36.700 --> 31:38.633 align:start position:10% line:84.66% size:75% The idea for summer sausage is 31:38.633 --> 31:39.933 align:start position:10% line:84.66% size:72.5% that you would make it in the 31:39.933 --> 31:42.033 align:start position:10% line:84.66% size:75% winter when it was cold before 31:42.033 --> 31:44.466 align:start position:10% line:84.66% size:70% refrigeration and make it so 31:44.466 --> 31:47.300 align:start position:10% line:84.66% size:75% that it would not spoil during 31:47.300 --> 31:48.966 align:start position:10% line:84.66% size:72.5% the hotter months, during the 31:48.966 --> 31:50.433 align:start position:10% line:84.66% size:17.5% summer. 31:50.433 --> 31:51.800 align:start position:10% line:84.66% size:75% Hence, you could eat it during 31:51.800 --> 31:53.400 align:start position:10% line:84.66% size:72.5% the summer, hence it's called 31:53.400 --> 31:54.700 align:start position:10% line:84.66% size:37.5% summer sausage. 31:54.700 --> 31:56.000 align:start position:10% line:84.66% size:70% Isn't that kind of a quirky, 31:56.000 --> 31:57.500 align:start position:10% line:84.66% size:75% silly way to define or brand a 31:57.500 --> 31:59.033 align:start position:10% line:84.66% size:20% product? 31:59.033 --> 32:00.133 align:start position:10% line:84.66% size:75% Is summer sausage important to 32:00.133 --> 32:01.700 align:start position:10% line:84.66% size:25% the state? 32:01.700 --> 32:04.233 align:start position:10% line:84.66% size:57.5% Oh, heaven forbid, yes. 32:04.233 --> 32:06.166 align:start position:10% line:84.66% size:27.5% Absolutely. 32:06.166 --> 32:07.333 align:start position:10% line:84.66% size:57.5% I can think of a couple 32:07.333 --> 32:09.466 align:start position:10% line:84.66% size:80% different ways to bring down the 32:09.466 --> 32:11.766 align:start position:10% line:84.66% size:55% empire of the state of 32:11.766 --> 32:13.100 align:start position:10% line:84.66% size:25% Wisconsin. 32:13.100 --> 32:14.233 align:start position:10% line:84.66% size:65% Banning the sale of summer 32:14.233 --> 32:15.433 align:start position:10% line:84.66% size:75% sausage would certainly be one 32:15.433 --> 32:17.000 align:start position:10% line:84.66% size:80% that would move up to the top of 32:17.000 --> 32:19.100 align:start position:10% line:84.66% size:22.5% the list. 32:19.100 --> 32:20.433 align:start position:10% line:84.66% size:57.5% Cultural uniqueness and 32:20.433 --> 32:22.166 align:start position:10% line:84.66% size:77.5% discovering ingredients such as 32:22.166 --> 32:24.566 align:start position:10% line:84.66% size:77.5% saltpetre and, today's version, 32:24.566 --> 32:26.266 align:start position:10% line:84.66% size:37.5% sodium nitrite. 32:26.266 --> 32:28.166 align:start position:10% line:84.66% size:72.5% All of ways to define some of 32:28.166 --> 32:29.966 align:start position:10% line:84.66% size:62.5% these different products. 32:29.966 --> 32:32.433 align:start position:10% line:84.66% size:67.5% There's also ways to define 32:32.433 --> 32:34.733 align:start position:10% line:84.66% size:72.5% products based on where their 32:34.733 --> 32:36.100 align:start position:10% line:84.66% size:77.5% roots are from, where they came 32:36.100 --> 32:37.700 align:start position:10% line:84.66% size:12.5% from. 32:37.700 --> 32:39.666 align:start position:10% line:84.66% size:72.5% So, we sometimes use the word 32:39.666 --> 32:41.133 align:start position:10% line:84.66% size:32.5% frankfurters. 32:41.133 --> 32:42.400 align:start position:10% line:84.66% size:70% Most times in the US we call 32:42.400 --> 32:44.066 align:start position:10% line:84.66% size:75% them hotdogs, but they're also 32:44.066 --> 32:45.500 align:start position:10% line:84.66% size:55% known as frankfurters. 32:45.500 --> 32:49.800 align:start position:10% line:84.66% size:72.5% And frankfurters got the name 32:49.800 --> 32:51.266 align:start position:10% line:84.66% size:72.5% because they were invented in 32:51.266 --> 32:53.566 align:start position:10% line:84.66% size:47.5% Frankfurt, Germany. 32:53.566 --> 32:59.100 align:start position:10% line:84.66% size:62.5% Wieners, another name for 32:59.100 --> 33:01.066 align:start position:10% line:84.66% size:67.5% hotdogs, although these are 33:01.066 --> 33:02.433 align:start position:10% line:84.66% size:60% technically a little bit 33:02.433 --> 33:04.300 align:start position:10% line:84.66% size:25% different. 33:04.300 --> 33:05.300 align:start position:10% line:84.66% size:67.5% And there some purists that 33:05.300 --> 33:06.300 align:start position:10% line:84.66% size:72.5% would tell me they're a whole 33:06.300 --> 33:07.500 align:start position:10% line:84.66% size:35% lot different. 33:07.500 --> 33:08.900 align:start position:10% line:84.66% size:80% Wieners were invented in Vienna, 33:08.900 --> 33:10.400 align:start position:10% line:84.66% size:20% Austria. 33:10.400 --> 33:12.300 align:start position:10% line:84.66% size:70% Genoa salami was invented in 33:12.300 --> 33:14.833 align:start position:10% line:84.66% size:32.5% Genoa, Italy. 33:14.833 --> 33:18.266 align:start position:10% line:84.66% size:80% Bologna was invented in Bologna, 33:18.266 --> 33:19.633 align:start position:10% line:84.66% size:15% Italy. 33:19.633 --> 33:21.733 align:start position:10% line:84.66% size:72.5% Braunschweiger, another great 33:21.733 --> 33:24.133 align:start position:10% line:84.66% size:75% German product, also important 33:24.133 --> 33:25.600 align:start position:10% line:84.66% size:77.5% to this economy, to this state, 33:25.600 --> 33:28.066 align:start position:10% line:84.66% size:55% Braunschweig, Germany. 33:28.066 --> 33:30.166 align:start position:10% line:84.66% size:77.5% And Lebanon bologna, has anyone 33:30.166 --> 33:32.633 align:start position:10% line:84.66% size:80% ever had Lebanon bologna before? 33:32.633 --> 33:33.866 align:start position:10% line:84.66% size:62.5% It is one of the very few 33:33.866 --> 33:36.233 align:start position:10% line:84.66% size:80% products that we as a country in 33:36.233 --> 33:39.333 align:start position:10% line:84.66% size:80% the US can have a claim to fame. 33:39.333 --> 33:40.866 align:start position:10% line:84.66% size:77.5% Lebanon bologna was invented in 33:40.866 --> 33:43.300 align:start position:10% line:84.66% size:72.5% Lebanon County, Pennsylvania. 33:43.300 --> 33:44.366 align:start position:10% line:84.66% size:72.5% It's very similar to a summer 33:44.366 --> 33:45.433 align:start position:10% line:84.66% size:20% sausage. 33:45.433 --> 33:46.633 align:start position:10% line:84.66% size:62.5% In fact, if you go out to 33:46.633 --> 33:50.700 align:start position:10% line:84.66% size:75% Lancaster or surrounding areas 33:50.700 --> 33:51.866 align:start position:10% line:84.66% size:65% and you say give me summer 33:51.866 --> 33:52.933 align:start position:10% line:84.66% size:70% sausage, they would give you 33:52.933 --> 33:54.000 align:start position:10% line:84.66% size:40% Lebanon bologna. 33:54.000 --> 33:56.166 align:start position:10% line:84.66% size:72.5% Very similar to this product, 33:56.166 --> 33:57.533 align:start position:10% line:84.66% size:72.5% although it's typically a lot 33:57.533 --> 33:59.600 align:start position:10% line:84.66% size:37.5% heavier smoked. 33:59.600 --> 34:02.200 align:start position:10% line:84.66% size:77.5% It's even more acidic than this 34:02.200 --> 34:05.100 align:start position:10% line:84.66% size:77.5% product, and sometimes they add 34:05.100 --> 34:06.300 align:start position:10% line:84.66% size:42.5% a bunch of sugar. 34:06.300 --> 34:07.600 align:start position:10% line:84.66% size:70% They make a sweet version of 34:07.600 --> 34:09.900 align:start position:10% line:84.66% size:75% this where they add, everybody 34:09.900 --> 34:12.133 align:start position:10% line:84.66% size:72.5% ready for this, for every 100 34:12.133 --> 34:13.566 align:start position:10% line:84.66% size:80% pounds of meat they'll add up to 34:13.566 --> 34:15.966 align:start position:10% line:84.66% size:47.5% 20 pounds of sugar. 34:15.966 --> 34:17.033 align:start position:10% line:84.66% size:80% So it's a very, very, very sweet 34:17.033 --> 34:18.533 align:start position:10% line:84.66% size:20% product. 34:18.533 --> 34:20.266 align:start position:10% line:84.66% size:70% I'm far more in favor of the 34:20.266 --> 34:24.566 align:start position:10% line:84.66% size:77.5% Wisconsin style summer sausage. 34:24.566 --> 34:26.766 align:start position:10% line:84.66% size:72.5% So, sausages today, now we're 34:26.766 --> 34:28.266 align:start position:10% line:84.66% size:70% kind of getting into today's 34:28.266 --> 34:29.633 align:start position:10% line:84.66% size:10% era. 34:29.633 --> 34:31.133 align:start position:10% line:84.66% size:67.5% Again you can define this a 34:31.133 --> 34:32.966 align:start position:10% line:84.66% size:37.5% number of ways. 34:32.966 --> 34:35.633 align:start position:10% line:84.66% size:75% But there are technically four 34:35.633 --> 34:37.533 align:start position:10% line:84.66% size:30% basic types. 34:37.533 --> 34:39.233 align:start position:10% line:84.66% size:77.5% We have fresh sausages, dry and 34:39.233 --> 34:41.266 align:start position:10% line:84.66% size:60% semi-dry sausages, liver 34:41.266 --> 34:43.000 align:start position:10% line:84.66% size:77.5% sausages, and cooked or scalded 34:43.000 --> 34:45.833 align:start position:10% line:84.66% size:22.5% sausages. 34:45.833 --> 34:47.000 align:start position:10% line:84.66% size:60% And scalded sausages are 34:47.000 --> 34:49.133 align:start position:10% line:84.66% size:80% typically water-cooked, sausages 34:49.133 --> 34:51.100 align:start position:10% line:84.66% size:62.5% that are cooked in water. 34:51.100 --> 34:53.166 align:start position:10% line:84.66% size:70% From those four basic types, 34:53.166 --> 34:56.166 align:start position:10% line:84.66% size:55% there are thousands of 34:56.166 --> 34:58.100 align:start position:10% line:84.66% size:25% varieties. 34:58.100 --> 35:01.366 align:start position:10% line:84.66% size:42.5% Think about this. 35:01.366 --> 35:03.166 align:start position:10% line:84.66% size:72.5% Close to 200 countries in the 35:03.166 --> 35:04.766 align:start position:10% line:84.66% size:15% world. 35:04.766 --> 35:07.733 align:start position:10% line:84.66% size:75% If each country has an average 35:07.733 --> 35:10.366 align:start position:10% line:84.66% size:67.5% of five different sausages, 35:10.366 --> 35:12.800 align:start position:10% line:84.66% size:75% that's a thousand right there. 35:12.800 --> 35:15.000 align:start position:10% line:84.66% size:75% And in the US we have far more 35:15.000 --> 35:17.266 align:start position:10% line:84.66% size:65% than five different types. 35:17.266 --> 35:19.233 align:start position:10% line:84.66% size:70% So from those four different 35:19.233 --> 35:20.966 align:start position:10% line:84.66% size:65% sausages, how do we get to 35:20.966 --> 35:22.533 align:start position:10% line:84.66% size:55% thousands of different 35:22.533 --> 35:24.133 align:start position:10% line:84.66% size:25% varieties? 35:24.133 --> 35:25.766 align:start position:10% line:84.66% size:65% Well, it comes down to the 35:25.766 --> 35:27.200 align:start position:10% line:84.66% size:30% formulation. 35:27.200 --> 35:28.733 align:start position:10% line:84.66% size:77.5% So, what the spice is, what the 35:28.733 --> 35:30.333 align:start position:10% line:84.66% size:75% ingredients are, and how much. 35:30.333 --> 35:31.733 align:start position:10% line:84.66% size:72.5% Whether we're talking about a 35:31.733 --> 35:33.333 align:start position:10% line:84.66% size:77.5% frankfurter or a Vienna sausage 35:33.333 --> 35:34.700 align:start position:10% line:84.66% size:30% or a wiener. 35:34.700 --> 35:36.033 align:start position:10% line:84.66% size:70% The meat technology employed 35:36.033 --> 35:37.333 align:start position:10% line:84.66% size:70% whether we are making a very 35:37.333 --> 35:39.400 align:start position:10% line:84.66% size:70% finely ground and emulsified 35:39.400 --> 35:41.633 align:start position:10% line:84.66% size:72.5% product like a frankfurter or 35:41.633 --> 35:44.400 align:start position:10% line:84.66% size:77.5% making a -- or an aspic such as 35:44.400 --> 35:49.733 align:start position:10% line:84.66% size:55% a head cheese or a --. 35:49.733 --> 35:50.733 align:start position:10% line:84.66% size:75% Or a whole muscle product such 35:50.733 --> 35:51.866 align:start position:10% line:84.66% size:27.5% as a bacon. 35:51.866 --> 35:53.300 align:start position:10% line:84.66% size:80% A lot of different technologies. 35:53.300 --> 35:56.533 align:start position:10% line:84.66% size:70% We can define sausage by the 35:56.533 --> 35:58.033 align:start position:10% line:84.66% size:80% casings that we utilize, what we 35:58.033 --> 36:02.233 align:start position:10% line:84.66% size:62.5% put the meat batter into. 36:02.233 --> 36:05.366 align:start position:10% line:84.66% size:80% So here's an example of what you 36:05.366 --> 36:08.366 align:start position:10% line:84.66% size:60% would typical consider a 36:08.366 --> 36:10.500 align:start position:10% line:84.66% size:65% traditional frankfurter or 36:10.500 --> 36:13.166 align:start position:10% line:84.66% size:80% wiener, this is actually labeled 36:13.166 --> 36:14.833 align:start position:10% line:84.66% size:77.5% wiener, because this is stuffed 36:14.833 --> 36:17.266 align:start position:10% line:84.66% size:77.5% into a natural casing, which is 36:17.266 --> 36:19.666 align:start position:10% line:84.66% size:72.5% a very, very expensive casing 36:19.666 --> 36:21.333 align:start position:10% line:84.66% size:15% today. 36:21.333 --> 36:23.166 align:start position:10% line:84.66% size:75% Centuries ago this is what you 36:23.166 --> 36:24.666 align:start position:10% line:84.66% size:77.5% used because this is what there 36:24.666 --> 36:26.600 align:start position:10% line:84.66% size:80% was, and it was a way to utilize 36:26.600 --> 36:31.600 align:start position:10% line:84.66% size:80% the small intestines from sheep. 36:31.600 --> 36:33.366 align:start position:10% line:84.66% size:77.5% Today, the meat industry pays a 36:33.366 --> 36:36.266 align:start position:10% line:84.66% size:75% premium because these products 36:36.266 --> 36:39.900 align:start position:10% line:84.66% size:75% have a very unique snap, bite, 36:39.900 --> 36:41.100 align:start position:10% line:84.66% size:65% and texture because of the 36:41.100 --> 36:42.900 align:start position:10% line:84.66% size:62.5% casings that are utilize. 36:42.900 --> 36:45.500 align:start position:10% line:84.66% size:75% And other products, like this, 36:45.500 --> 36:47.833 align:start position:10% line:84.66% size:77.5% chorizo, this is stuffed into a 36:47.833 --> 36:50.366 align:start position:10% line:84.66% size:37.5% fibrous casing. 36:50.366 --> 36:51.933 align:start position:10% line:84.66% size:80% So it's generated from plant and 36:51.933 --> 36:53.733 align:start position:10% line:84.66% size:80% tree fibers that are made into a 36:53.733 --> 36:55.900 align:start position:10% line:84.66% size:80% cylinder shape and then sausages 36:55.900 --> 36:57.833 align:start position:10% line:84.66% size:45% is stuffed inside. 36:57.833 --> 37:00.066 align:start position:10% line:84.66% size:70% So, casing type, ingredients 37:00.066 --> 37:01.300 align:start position:10% line:84.66% size:15% added. 37:01.300 --> 37:02.733 align:start position:10% line:84.66% size:75% If we add cheese or vegetables 37:02.733 --> 37:05.633 align:start position:10% line:84.66% size:70% or rice or barley or oats or 37:05.633 --> 37:08.733 align:start position:10% line:84.66% size:77.5% etc, etc, etc, those all create 37:08.733 --> 37:10.833 align:start position:10% line:84.66% size:65% different products and the 37:10.833 --> 37:12.233 align:start position:10% line:84.66% size:50% ethnic or the region 37:12.233 --> 37:14.100 align:start position:10% line:84.66% size:30% specificity. 37:14.100 --> 37:17.866 align:start position:10% line:84.66% size:75% So, sausages in China are very 37:17.866 --> 37:20.666 align:start position:10% line:84.66% size:72.5% different than sausages here. 37:20.666 --> 37:21.866 align:start position:10% line:84.66% size:77.5% Although, there's more and more 37:21.866 --> 37:22.933 align:start position:10% line:84.66% size:70% US types sausages going that 37:22.933 --> 37:24.133 align:start position:10% line:84.66% size:25% direction. 37:24.133 --> 37:27.933 align:start position:10% line:84.66% size:72.5% Sausages from Mexico or Cajun 37:27.933 --> 37:29.433 align:start position:10% line:84.66% size:80% sausages from the southeast part 37:29.433 --> 37:32.500 align:start position:10% line:84.66% size:72.5% of the country, they all have 37:32.500 --> 37:34.133 align:start position:10% line:84.66% size:72.5% their own little twist, their 37:34.133 --> 37:35.300 align:start position:10% line:84.66% size:75% own little category, their own 37:35.300 --> 37:36.900 align:start position:10% line:84.66% size:70% little change in the typical 37:36.900 --> 37:43.500 align:start position:10% line:84.66% size:20% sausage. 37:43.500 --> 37:45.566 align:start position:10% line:84.66% size:72.5% Most of today's meat products 37:45.566 --> 37:47.866 align:start position:10% line:84.66% size:77.5% have clear ties to history, and 37:47.866 --> 37:50.100 align:start position:10% line:84.66% size:72.5% this is what I want to really 37:50.100 --> 37:52.366 align:start position:10% line:84.66% size:77.5% try to explain the rest of this 37:52.366 --> 37:54.100 align:start position:10% line:84.66% size:20% evening. 37:54.100 --> 37:55.500 align:start position:10% line:84.66% size:62.5% So let's go back to those 37:55.500 --> 37:58.266 align:start position:10% line:84.66% size:80% categories, and let's talk about 37:58.266 --> 38:01.666 align:start position:10% line:84.66% size:70% the ties from ancient times. 38:01.666 --> 38:04.800 align:start position:10% line:84.66% size:65% Times of pre-refrigeration 38:04.800 --> 38:07.000 align:start position:10% line:84.66% size:75% preservation methods, salting, 38:07.000 --> 38:12.233 align:start position:10% line:84.66% size:40% drying, smoking. 38:12.233 --> 38:14.000 align:start position:10% line:84.66% size:62.5% Fresh sausages are a huge 38:14.000 --> 38:16.066 align:start position:10% line:84.66% size:37.5% category today. 38:16.066 --> 38:17.633 align:start position:10% line:84.66% size:62.5% Here's a whole variety of 38:17.633 --> 38:19.633 align:start position:10% line:84.66% size:62.5% different fresh sausages. 38:19.633 --> 38:22.133 align:start position:10% line:84.66% size:67.5% I've got a couple here, and 38:22.133 --> 38:23.466 align:start position:10% line:84.66% size:75% we'll be sampling one of these 38:23.466 --> 38:25.333 align:start position:10% line:84.66% size:30% in a moment. 38:25.333 --> 38:26.500 align:start position:10% line:84.66% size:67.5% But fresh sausage, the most 38:26.500 --> 38:28.266 align:start position:10% line:84.66% size:77.5% common one that we deal with in 38:28.266 --> 38:30.800 align:start position:10% line:84.66% size:77.5% the great state of Wisconsin is 38:30.800 --> 38:33.500 align:start position:10% line:84.66% size:75% bratwurst, which as we learned 38:33.500 --> 38:34.900 align:start position:10% line:84.66% size:75% about a year and a half ago is 38:34.900 --> 38:37.066 align:start position:10% line:84.66% size:65% actually a frying sausage. 38:37.066 --> 38:39.166 align:start position:10% line:84.66% size:75% It's not necessarily a type of 38:39.166 --> 38:40.533 align:start position:10% line:84.66% size:20% sausage. 38:40.533 --> 38:41.533 align:start position:10% line:84.66% size:57.5% Bratwurst is actually a 38:41.533 --> 38:42.566 align:start position:10% line:84.66% size:70% definition that means frying 38:42.566 --> 38:44.000 align:start position:10% line:84.66% size:20% sausage. 38:44.000 --> 38:45.500 align:start position:10% line:84.66% size:62.5% And then we see breakfast 38:45.500 --> 38:48.233 align:start position:10% line:84.66% size:70% sausages and chorizo and all 38:48.233 --> 38:51.633 align:start position:10% line:84.66% size:75% these different fresh sausages 38:51.633 --> 38:52.900 align:start position:10% line:84.66% size:65% that must be cooked before 38:52.900 --> 38:54.866 align:start position:10% line:84.66% size:42.5% they're consumed. 38:54.866 --> 38:56.466 align:start position:10% line:84.66% size:60% We see these products in 38:56.466 --> 38:58.700 align:start position:10% line:84.66% size:35% refrigeration. 38:58.700 --> 39:01.700 align:start position:10% line:84.66% size:72.5% We see these products frozen. 39:01.700 --> 39:07.166 align:start position:10% line:84.66% size:70% And this is a huge category. 39:07.166 --> 39:08.766 align:start position:10% line:84.66% size:72.5% These products represent very 39:08.766 --> 39:13.300 align:start position:10% line:84.66% size:77.5% simple processing technologies. 39:13.300 --> 39:17.033 align:start position:10% line:84.66% size:75% Grinding, adding salt at lower 39:17.033 --> 39:18.366 align:start position:10% line:84.66% size:80% levels than what would have been 39:18.366 --> 39:20.300 align:start position:10% line:84.66% size:67.5% needed years ago because of 39:20.300 --> 39:21.700 align:start position:10% line:84.66% size:60% refrigeration as well as 39:21.700 --> 39:23.266 align:start position:10% line:84.66% size:72.5% freezing, and the addition of 39:23.266 --> 39:29.833 align:start position:10% line:84.66% size:17.5% spices. 39:29.833 --> 39:33.600 align:start position:10% line:84.66% size:65% Dry and semi-dry sausages. 39:33.600 --> 39:35.866 align:start position:10% line:84.66% size:80% Examples include summer sausage, 39:35.866 --> 39:38.066 align:start position:10% line:84.66% size:67.5% snack sticks, Genoa salami, 39:38.066 --> 39:40.533 align:start position:10% line:84.66% size:25% pepperoni. 39:40.533 --> 39:44.400 align:start position:10% line:84.66% size:75% These products are dried, have 39:44.400 --> 39:50.233 align:start position:10% line:84.66% size:75% salt, and have a change in pH, 39:50.233 --> 39:54.333 align:start position:10% line:84.66% size:65% both for flavor as well as 39:54.333 --> 39:56.300 align:start position:10% line:84.66% size:32.5% preservation. 39:56.300 --> 39:58.500 align:start position:10% line:84.66% size:75% So if I grab my trusty UW Meat 39:58.500 --> 40:01.666 align:start position:10% line:84.66% size:80% Lab beef summer sausage and if I 40:01.666 --> 40:05.633 align:start position:10% line:84.66% size:70% cut this open, or actually I 40:05.633 --> 40:07.800 align:start position:10% line:84.66% size:70% just handle it here a little 40:07.800 --> 40:10.000 align:start position:10% line:84.66% size:77.5% bit, I notice very quickly that 40:10.000 --> 40:13.166 align:start position:10% line:84.66% size:80% it's a firm product because it's 40:13.166 --> 40:16.666 align:start position:10% line:84.66% size:40% a dried product. 40:16.666 --> 40:18.333 align:start position:10% line:84.66% size:77.5% When I bite it, when I eat this 40:18.333 --> 40:21.266 align:start position:10% line:84.66% size:75% product, I taste some salt for 40:21.266 --> 40:23.933 align:start position:10% line:84.66% size:32.5% preservation. 40:23.933 --> 40:26.733 align:start position:10% line:84.66% size:77.5% I also notice some acid or some 40:26.733 --> 40:28.333 align:start position:10% line:84.66% size:65% tang, which is a result of 40:28.333 --> 40:30.033 align:start position:10% line:84.66% size:75% adjusting the pH, changing the 40:30.033 --> 40:32.600 align:start position:10% line:84.66% size:7.5% pH. 40:32.600 --> 40:34.533 align:start position:10% line:84.66% size:67.5% All of those techniques are 40:34.533 --> 40:37.500 align:start position:10% line:84.66% size:75% very, very refined versions of 40:37.500 --> 40:39.600 align:start position:10% line:84.66% size:80% the ancient preservation methods 40:39.600 --> 40:41.633 align:start position:10% line:84.66% size:62.5% of drying and salting and 40:41.633 --> 40:43.566 align:start position:10% line:84.66% size:75% changing the components of the 40:43.566 --> 40:45.266 align:start position:10% line:84.66% size:72.5% product so that it can last a 40:45.266 --> 40:47.233 align:start position:10% line:84.66% size:25% long time. 40:47.233 --> 40:49.033 align:start position:10% line:84.66% size:60% Liver sausages, a lot of 40:49.033 --> 40:51.633 align:start position:10% line:84.66% size:72.5% different varieties of these. 40:51.633 --> 40:53.633 align:start position:10% line:84.66% size:70% Perhaps the most common ones 40:53.633 --> 40:55.766 align:start position:10% line:84.66% size:70% that we're familiar with are 40:55.766 --> 40:57.833 align:start position:10% line:84.66% size:72.5% Braunschweiger or liver pate, 40:57.833 --> 41:00.800 align:start position:10% line:84.66% size:72.5% which are all liver sausages. 41:00.800 --> 41:02.666 align:start position:10% line:84.66% size:77.5% They all contain some component 41:02.666 --> 41:04.333 align:start position:10% line:84.66% size:22.5% of liver. 41:04.333 --> 41:06.500 align:start position:10% line:84.66% size:80% Cooked and scalded sausages, the 41:06.500 --> 41:08.966 align:start position:10% line:84.66% size:70% largest category of sausages 41:08.966 --> 41:11.500 align:start position:10% line:84.66% size:62.5% because there are so many 41:11.500 --> 41:13.433 align:start position:10% line:84.66% size:80% different types of sausages that 41:13.433 --> 41:15.200 align:start position:10% line:84.66% size:60% fit under this category. 41:15.200 --> 41:17.300 align:start position:10% line:84.66% size:75% Frankfurters, smoked sausages, 41:17.300 --> 41:19.366 align:start position:10% line:84.66% size:42.5% cooked bratwurst. 41:19.366 --> 41:24.866 align:start position:10% line:84.66% size:72.5% How many of us consume or buy 41:24.866 --> 41:28.866 align:start position:10% line:84.66% size:42.5% cooked bratwurst? 41:28.866 --> 41:31.900 align:start position:10% line:84.66% size:37.5% Let me back up. 41:31.900 --> 41:33.666 align:start position:10% line:84.66% size:60% That was a bad question. 41:33.666 --> 41:35.466 align:start position:10% line:84.66% size:72.5% How many of you consume fresh 41:35.466 --> 41:37.066 align:start position:10% line:84.66% size:25% bratwurst? 41:37.066 --> 41:38.700 align:start position:10% line:84.66% size:80% How many go to the grocery store 41:38.700 --> 41:40.466 align:start position:10% line:84.66% size:70% or supermarket and buy fresh 41:40.466 --> 41:42.033 align:start position:10% line:84.66% size:62.5% bratwurst and grill them? 41:42.033 --> 41:43.633 align:start position:10% line:84.66% size:77.5% Gosh, I was hoping it was going 41:43.633 --> 41:45.366 align:start position:10% line:84.66% size:27.5% to be 100%. 41:45.366 --> 41:46.866 align:start position:10% line:84.66% size:77.5% I was expecting it was going to 41:46.866 --> 41:48.533 align:start position:10% line:84.66% size:20% be 100%. 41:48.533 --> 41:50.100 align:start position:10% line:84.66% size:77.5% So, now, again, how many of you 41:50.100 --> 41:51.700 align:start position:10% line:84.66% size:57.5% buy precooked or cooked 41:51.700 --> 41:53.300 align:start position:10% line:84.66% size:25% bratwurst? 41:53.300 --> 41:55.033 align:start position:10% line:84.66% size:42.5% Why do you do it? 41:55.033 --> 41:56.766 align:start position:10% line:84.66% size:30% Convenience. 41:56.766 --> 41:59.000 align:start position:10% line:84.66% size:45% Why can you do it? 41:59.000 --> 42:01.966 align:start position:10% line:84.66% size:75% Because we have refrigeration. 42:01.966 --> 42:04.633 align:start position:10% line:84.66% size:70% Many of those are cured with 42:04.633 --> 42:07.300 align:start position:10% line:84.66% size:47.5% nitrite for safety. 42:07.300 --> 42:09.366 align:start position:10% line:84.66% size:67.5% Most all of them are vacuum 42:09.366 --> 42:11.200 align:start position:10% line:84.66% size:80% packaged to extend shelf life as 42:11.200 --> 42:12.866 align:start position:10% line:84.66% size:77.5% well as, in some cases, provide 42:12.866 --> 42:14.733 align:start position:10% line:84.66% size:17.5% safety. 42:14.733 --> 42:16.666 align:start position:10% line:84.66% size:77.5% But they offer convenience that 42:16.666 --> 42:18.766 align:start position:10% line:84.66% size:72.5% centuries ago we didn't need. 42:18.766 --> 42:22.033 align:start position:10% line:84.66% size:70% And there's many examples of 42:22.033 --> 42:24.333 align:start position:10% line:84.66% size:80% that throughout the marketplace. 42:24.333 --> 42:26.166 align:start position:10% line:84.66% size:72.5% Specialty cooked sausages and 42:26.166 --> 42:27.800 align:start position:10% line:84.66% size:75% meat products, there's a large 42:27.800 --> 42:29.633 align:start position:10% line:84.66% size:72.5% example of a whole variety of 42:29.633 --> 42:31.400 align:start position:10% line:84.66% size:80% different types of products that 42:31.400 --> 42:32.966 align:start position:10% line:84.66% size:65% includes things like blood 42:32.966 --> 42:34.766 align:start position:10% line:84.66% size:70% sausages such as ring liver, 42:34.766 --> 42:38.133 align:start position:10% line:84.66% size:80% kishka, blood pudding, blood and 42:38.133 --> 42:39.866 align:start position:10% line:84.66% size:70% tongue, aspics, head cheese, 42:39.866 --> 42:43.933 align:start position:10% line:84.66% size:62.5% jellied loaves, loaves in 42:43.933 --> 42:46.500 align:start position:10% line:84.66% size:77.5% general, and even liver cheese. 42:46.500 --> 42:48.866 align:start position:10% line:84.66% size:67.5% I have a couple examples of 42:48.866 --> 42:50.700 align:start position:10% line:84.66% size:50% these products here. 42:50.700 --> 42:53.266 align:start position:10% line:84.66% size:77.5% And these are great examples of 42:53.266 --> 42:56.933 align:start position:10% line:84.66% size:77.5% products that were created well 42:56.933 --> 42:59.233 align:start position:10% line:84.66% size:52.5% before today's modern 42:59.233 --> 43:03.700 align:start position:10% line:84.66% size:32.5% conveniences. 43:03.700 --> 43:05.366 align:start position:10% line:84.66% size:70% These products were created, 43:05.366 --> 43:07.066 align:start position:10% line:84.66% size:77.5% most of these products, many of 43:07.066 --> 43:08.966 align:start position:10% line:84.66% size:80% these products were created as a 43:08.966 --> 43:10.900 align:start position:10% line:84.66% size:80% way to utilize animals that were 43:10.900 --> 43:12.500 align:start position:10% line:84.66% size:30% slaughtered. 43:12.500 --> 43:14.166 align:start position:10% line:84.66% size:70% The whole concept of nothing 43:14.166 --> 43:15.633 align:start position:10% line:84.66% size:35% goes to waste. 43:15.633 --> 43:17.000 align:start position:10% line:84.66% size:65% So, here's an example of a 43:17.000 --> 43:18.566 align:start position:10% line:84.66% size:17.5% kishka. 43:18.566 --> 43:20.100 align:start position:10% line:84.66% size:80% Here's two examples of a kishka. 43:20.100 --> 43:21.600 align:start position:10% line:84.66% size:40% Here's a kishka. 43:21.600 --> 43:23.166 align:start position:10% line:84.66% size:52.5% Ingredient statement. 43:23.166 --> 43:24.533 align:start position:10% line:84.66% size:60% First ingredient: cooked 43:24.533 --> 43:26.133 align:start position:10% line:84.66% size:42.5% buckwheat groats. 43:26.133 --> 43:27.633 align:start position:10% line:84.66% size:60% So that's the number one 43:27.633 --> 43:29.300 align:start position:10% line:84.66% size:67.5% ingredient, the most of it. 43:29.300 --> 43:30.700 align:start position:10% line:84.66% size:75% Pork, pork snouts, pork skins, 43:30.700 --> 43:32.433 align:start position:10% line:84.66% size:77.5% pork liver, onion salt, spices, 43:32.433 --> 43:35.333 align:start position:10% line:84.66% size:37.5% sodium nitrite. 43:35.333 --> 43:38.600 align:start position:10% line:84.66% size:35% Great product. 43:38.600 --> 43:40.466 align:start position:10% line:84.66% size:80% Here's the same product but with 43:40.466 --> 43:43.966 align:start position:10% line:84.66% size:80% blood and a very small amount of 43:43.966 --> 43:46.366 align:start position:10% line:84.66% size:15% blood. 43:46.366 --> 43:47.933 align:start position:10% line:84.66% size:60% Typically less than 10%, 43:47.933 --> 43:54.666 align:start position:10% line:84.66% size:65% typically around 5% or 6%. 43:54.666 --> 43:56.466 align:start position:10% line:84.66% size:67.5% Cured and whole muscle meat 43:56.466 --> 43:58.000 align:start position:10% line:84.66% size:22.5% products. 43:58.000 --> 43:59.566 align:start position:10% line:84.66% size:75% So, again, this is a very vast 43:59.566 --> 44:01.200 align:start position:10% line:84.66% size:22.5% category. 44:01.200 --> 44:02.933 align:start position:10% line:84.66% size:60% It includes a variety of 44:02.933 --> 44:04.733 align:start position:10% line:84.66% size:80% different types of products that 44:04.733 --> 44:06.600 align:start position:10% line:84.66% size:67.5% can be both categorized and 44:06.600 --> 44:08.100 align:start position:10% line:84.66% size:80% defined in a number of different 44:08.100 --> 44:09.600 align:start position:10% line:84.66% size:12.5% ways. 44:09.600 --> 44:11.266 align:start position:10% line:84.66% size:77.5% Some whole muscle cuts are only 44:11.266 --> 44:13.000 align:start position:10% line:84.66% size:27.5% one muscle. 44:13.000 --> 44:15.233 align:start position:10% line:84.66% size:75% Some are many smaller muscles. 44:15.233 --> 44:21.433 align:start position:10% line:84.66% size:80% So, here's a ham steak taken off 44:21.433 --> 44:25.733 align:start position:10% line:84.66% size:52.5% of a cured whole ham. 44:25.733 --> 44:30.700 align:start position:10% line:84.66% size:75% This is a whole muscle product 44:30.700 --> 44:32.766 align:start position:10% line:84.66% size:55% but it's many muscles. 44:32.766 --> 44:34.133 align:start position:10% line:84.66% size:72.5% You can see all the different 44:34.133 --> 44:35.766 align:start position:10% line:84.66% size:20% muscles. 44:35.766 --> 44:38.100 align:start position:10% line:84.66% size:70% Here's a ham, a boneless ham 44:38.100 --> 44:41.200 align:start position:10% line:84.66% size:72.5% that we make at the meat lab. 44:41.200 --> 44:43.600 align:start position:10% line:84.66% size:70% Same type of product but the 44:43.600 --> 44:45.966 align:start position:10% line:84.66% size:50% muscles are smaller. 44:45.966 --> 44:48.366 align:start position:10% line:84.66% size:75% So we take these muscles, make 44:48.366 --> 44:51.033 align:start position:10% line:84.66% size:75% them a little bit smaller, mix 44:51.033 --> 44:54.000 align:start position:10% line:84.66% size:80% them, add salt, extract protein, 44:54.000 --> 44:57.600 align:start position:10% line:84.66% size:80% stuff them into a casing, and we 44:57.600 --> 44:59.433 align:start position:10% line:84.66% size:57.5% have a very uniform and 44:59.433 --> 45:01.133 align:start position:10% line:84.66% size:77.5% consistent product with smaller 45:01.133 --> 45:02.800 align:start position:10% line:84.66% size:35% muscle pieces. 45:02.800 --> 45:04.300 align:start position:10% line:84.66% size:37.5% Some are cured. 45:04.300 --> 45:05.733 align:start position:10% line:84.66% size:72.5% So some of these whole muscle 45:05.733 --> 45:07.400 align:start position:10% line:84.66% size:47.5% products are cured. 45:07.400 --> 45:09.566 align:start position:10% line:84.66% size:47.5% Some are eaten hot. 45:09.566 --> 45:11.066 align:start position:10% line:84.66% size:77.5% Some are high in salt, and some 45:11.066 --> 45:12.600 align:start position:10% line:84.66% size:40% are low in salt. 45:12.600 --> 45:14.066 align:start position:10% line:84.66% size:60% Some are heavily spiced. 45:14.066 --> 45:18.133 align:start position:10% line:84.66% size:65% Some are smoked, etc, etc. 45:18.133 --> 45:19.300 align:start position:10% line:84.66% size:80% Let's talk about some categories 45:19.300 --> 45:20.433 align:start position:10% line:84.66% size:62.5% of cured and whole muscle 45:20.433 --> 45:21.400 align:start position:10% line:84.66% size:22.5% products. 45:21.400 --> 45:24.100 align:start position:10% line:84.66% size:52.5% One category is hams. 45:24.100 --> 45:25.300 align:start position:10% line:84.66% size:70% And hams can be a very, very 45:25.300 --> 45:26.666 align:start position:10% line:84.66% size:65% confusing category because 45:26.666 --> 45:28.466 align:start position:10% line:84.66% size:80% there's so many different types. 45:28.466 --> 45:30.133 align:start position:10% line:84.66% size:77.5% I just showed you two different 45:30.133 --> 45:31.966 align:start position:10% line:84.66% size:35% types of hams. 45:31.966 --> 45:34.000 align:start position:10% line:84.66% size:72.5% A whole muscle ham that has a 45:34.000 --> 45:37.600 align:start position:10% line:84.66% size:32.5% ham leg bone. 45:37.600 --> 45:49.566 align:start position:10% line:84.66% size:57.5% So there's one example. 45:49.566 --> 45:52.266 align:start position:10% line:84.66% size:55% Here's a boneless ham. 45:52.266 --> 45:54.266 align:start position:10% line:84.66% size:65% Very high quality ham that 45:54.266 --> 45:57.000 align:start position:10% line:84.66% size:62.5% actually has two muscles. 45:57.000 --> 45:58.833 align:start position:10% line:84.66% size:72.5% And if you look very closely, 45:58.833 --> 46:01.000 align:start position:10% line:84.66% size:70% you can see there's a little 46:01.000 --> 46:02.700 align:start position:10% line:84.66% size:77.5% seam where the two muscles come 46:02.700 --> 46:08.133 align:start position:10% line:84.66% size:22.5% together. 46:08.133 --> 46:10.600 align:start position:10% line:84.66% size:77.5% We talked about this ham, which 46:10.600 --> 46:12.433 align:start position:10% line:84.66% size:80% we sometimes call it chunked and 46:12.433 --> 46:14.700 align:start position:10% line:84.66% size:62.5% formed ham, small chunks. 46:14.700 --> 46:16.300 align:start position:10% line:84.66% size:80% So we take these big pieces, put 46:16.300 --> 46:18.033 align:start position:10% line:84.66% size:62.5% them into smaller pieces. 46:18.033 --> 46:22.766 align:start position:10% line:84.66% size:77.5% Here's another example of that. 46:22.766 --> 46:25.100 align:start position:10% line:84.66% size:52.5% Here's a chopped ham. 46:25.100 --> 46:26.900 align:start position:10% line:84.66% size:77.5% We take these pieces, make them 46:26.900 --> 46:28.833 align:start position:10% line:84.66% size:77.5% even smaller, stuff them into a 46:28.833 --> 46:30.466 align:start position:10% line:84.66% size:17.5% casing. 46:30.466 --> 46:31.966 align:start position:10% line:84.66% size:77.5% And for each of these products, 46:31.966 --> 46:34.266 align:start position:10% line:84.66% size:77.5% and there's more, they all have 46:34.266 --> 46:37.800 align:start position:10% line:84.66% size:80% different texture, they all have 46:37.800 --> 46:40.033 align:start position:10% line:84.66% size:75% a little bit different flavor, 46:40.033 --> 46:41.866 align:start position:10% line:84.66% size:72.5% some are saltier than others, 46:41.866 --> 46:43.766 align:start position:10% line:84.66% size:72.5% and they all have a different 46:43.766 --> 46:45.566 align:start position:10% line:84.66% size:50% price point as well. 46:45.566 --> 46:47.600 align:start position:10% line:84.66% size:62.5% Typically, the larger the 46:47.600 --> 46:50.200 align:start position:10% line:84.66% size:62.5% muscles, the less further 46:50.200 --> 46:53.166 align:start position:10% line:84.66% size:75% processing that's taken place, 46:53.166 --> 46:55.366 align:start position:10% line:84.66% size:47.5% the more expensive. 46:55.366 --> 46:57.033 align:start position:10% line:84.66% size:72.5% And if you think about just a 46:57.033 --> 46:59.800 align:start position:10% line:84.66% size:75% chopped ham versus a two-piece 46:59.800 --> 47:02.100 align:start position:10% line:84.66% size:75% muscle ham and think about the 47:02.100 --> 47:03.633 align:start position:10% line:84.66% size:70% price difference, it kind of 47:03.633 --> 47:06.133 align:start position:10% line:84.66% size:30% makes sense. 47:06.133 --> 47:09.333 align:start position:10% line:84.66% size:72.5% There's also a product called 47:09.333 --> 47:11.333 align:start position:10% line:84.66% size:30% country ham. 47:11.333 --> 47:13.733 align:start position:10% line:84.66% size:77.5% And this is one of the products 47:13.733 --> 47:17.366 align:start position:10% line:84.66% size:75% that is most closely tied back 47:17.366 --> 47:20.133 align:start position:10% line:84.66% size:80% to ancient preservation methods. 47:20.133 --> 47:21.866 align:start position:10% line:84.66% size:72.5% These products are made, this 47:21.866 --> 47:23.766 align:start position:10% line:84.66% size:60% one is made in Missouri. 47:23.766 --> 47:25.333 align:start position:10% line:84.66% size:62.5% The southeast part of the 47:25.333 --> 47:26.866 align:start position:10% line:84.66% size:77.5% country and the Midwest makes a 47:26.866 --> 47:28.600 align:start position:10% line:84.66% size:55% lot of these products. 47:28.600 --> 47:31.266 align:start position:10% line:84.66% size:65% They're very high in salt. 47:31.266 --> 47:32.966 align:start position:10% line:84.66% size:80% Sometimes people will buy these, 47:32.966 --> 47:34.966 align:start position:10% line:84.66% size:70% take them home, soak them in 47:34.966 --> 47:36.533 align:start position:10% line:84.66% size:80% water to get a little bit of the 47:36.533 --> 47:37.966 align:start position:10% line:84.66% size:77.5% salt out, and then they'll cook 47:37.966 --> 47:39.566 align:start position:10% line:84.66% size:12.5% them. 47:39.566 --> 47:41.000 align:start position:10% line:84.66% size:75% Sometimes people eat them raw, 47:41.000 --> 47:42.766 align:start position:10% line:84.66% size:72.5% or eat them the way that they 47:42.766 --> 47:44.100 align:start position:10% line:84.66% size:77.5% are I should say, as a finished 47:44.100 --> 47:45.800 align:start position:10% line:84.66% size:77.5% product, but another example of 47:45.800 --> 47:47.566 align:start position:10% line:84.66% size:60% a different type of ham. 47:47.566 --> 47:49.866 align:start position:10% line:84.66% size:70% Bacon, pancetta, dried beef, 47:49.866 --> 47:51.833 align:start position:10% line:84.66% size:75% roast beef, turkey breast, and 47:51.833 --> 47:53.566 align:start position:10% line:84.66% size:67.5% even enhanced products like 47:53.566 --> 47:55.966 align:start position:10% line:84.66% size:75% marinated poultry or marinated 47:55.966 --> 47:57.833 align:start position:10% line:84.66% size:60% pork tenderloins all are 47:57.833 --> 47:59.366 align:start position:10% line:84.66% size:80% different examples of more whole 47:59.366 --> 48:01.600 align:start position:10% line:84.66% size:30% muscle cuts. 48:01.600 --> 48:04.100 align:start position:10% line:84.66% size:75% So, what I would like to do is 48:04.100 --> 48:08.366 align:start position:10% line:84.66% size:75% go through and talk about some 48:08.366 --> 48:10.633 align:start position:10% line:84.66% size:77.5% different specific products and 48:10.633 --> 48:12.466 align:start position:10% line:84.66% size:65% do a little bit of product 48:12.466 --> 48:14.066 align:start position:10% line:84.66% size:22.5% sampling. 48:14.066 --> 48:16.066 align:start position:10% line:84.66% size:80% I have a few folks here that are 48:16.066 --> 48:18.033 align:start position:10% line:84.66% size:77.5% going to help me out with this. 48:18.033 --> 48:20.700 align:start position:10% line:84.66% size:60% You are not by any means 48:20.700 --> 48:22.566 align:start position:10% line:84.66% size:57.5% expected or required to 48:22.566 --> 48:24.600 align:start position:10% line:84.66% size:80% participate, so feel free to not 48:24.600 --> 48:26.266 align:start position:10% line:84.66% size:72.5% participate if you prefer not 48:26.266 --> 48:28.233 align:start position:10% line:84.66% size:7.5% to. 48:28.233 --> 48:29.666 align:start position:10% line:84.66% size:70% We're going to pass around a 48:29.666 --> 48:31.300 align:start position:10% line:84.66% size:10% cup. 48:31.300 --> 48:32.633 align:start position:10% line:84.66% size:72.5% This is called an expectorant 48:32.633 --> 48:33.800 align:start position:10% line:84.66% size:10% cup. 48:33.800 --> 48:35.900 align:start position:10% line:84.66% size:25% [LAUGHTER] 48:35.900 --> 48:37.066 align:start position:10% line:84.66% size:77.5% What is that so I don't have to 48:37.066 --> 48:38.300 align:start position:10% line:84.66% size:17.5% say it? 48:38.300 --> 48:39.133 align:start position:10% line:84.66% size:20% >> Spit. 48:39.133 --> 48:40.300 align:start position:10% line:84.66% size:47.5% >> It's a spit cup. 48:40.300 --> 48:41.433 align:start position:10% line:84.66% size:75% So, sometimes when we evaluate 48:41.433 --> 48:44.200 align:start position:10% line:84.66% size:80% products, to get the essence and 48:44.200 --> 48:45.333 align:start position:10% line:84.66% size:60% have the best evaluation 48:45.333 --> 48:46.466 align:start position:10% line:84.66% size:65% possible, we don't want to 48:46.466 --> 48:47.466 align:start position:10% line:84.66% size:47.5% consume everything. 48:47.466 --> 48:49.633 align:start position:10% line:84.66% size:77.5% We want to only consume what we 48:49.633 --> 48:51.300 align:start position:10% line:84.66% size:20% need to. 48:51.300 --> 48:52.233 align:start position:10% line:84.66% size:72.5% But you're welcome to consume 48:52.233 --> 48:53.366 align:start position:10% line:84.66% size:57.5% what you would like to. 48:53.366 --> 48:54.533 align:start position:10% line:84.66% size:77.5% We're also passing out napkins, 48:54.533 --> 48:56.200 align:start position:10% line:84.66% size:60% some small plates, and a 48:56.200 --> 48:58.000 align:start position:10% line:84.66% size:42.5% toothpick or two. 48:58.000 --> 48:59.900 align:start position:10% line:84.66% size:77.5% Again, sample as you would like 48:59.900 --> 49:01.600 align:start position:10% line:84.66% size:7.5% to. 49:01.600 --> 49:04.333 align:start position:10% line:84.66% size:80% By no means sample if you do not 49:04.333 --> 49:05.466 align:start position:10% line:84.66% size:20% want to. 49:05.466 --> 49:06.366 align:start position:10% line:84.66% size:77.5% If there's certain samples that 49:06.366 --> 49:08.200 align:start position:10% line:84.66% size:75% you prefer not to sample, feel 49:08.200 --> 49:11.166 align:start position:10% line:84.66% size:50% free not to as well. 49:11.166 --> 49:13.266 align:start position:10% line:84.66% size:70% At the end of this evening's 49:13.266 --> 49:14.566 align:start position:10% line:84.66% size:80% program, we'll entertain a bunch 49:14.566 --> 49:15.900 align:start position:10% line:84.66% size:77.5% of questions and discussions if 49:15.900 --> 49:17.700 align:start position:10% line:84.66% size:65% you have questions about a 49:17.700 --> 49:18.766 align:start position:10% line:84.66% size:67.5% certain sample or a certain 49:18.766 --> 49:19.700 align:start position:10% line:84.66% size:20% product. 49:19.700 --> 49:22.633 align:start position:10% line:84.66% size:80% We have a question here already. 49:22.633 --> 49:24.700 align:start position:10% line:84.66% size:77.5% >> I'm wondering if, you didn't 49:24.700 --> 49:27.300 align:start position:10% line:84.66% size:35% mention aging. 49:27.300 --> 49:28.766 align:start position:10% line:84.66% size:80% I know they don't do it anymore, 49:28.766 --> 49:32.033 align:start position:10% line:84.66% size:75% but it was done quite commonly 49:32.033 --> 49:34.866 align:start position:10% line:84.66% size:70% and I think it's still done. 49:34.866 --> 49:36.433 align:start position:10% line:84.66% size:20% >> Sure. 49:36.433 --> 49:37.633 align:start position:10% line:84.66% size:77.5% The question was about aging of 49:37.633 --> 49:38.666 align:start position:10% line:84.66% size:12.5% meat. 49:38.666 --> 49:40.166 align:start position:10% line:84.66% size:80% I can tell you that meat is aged 49:40.166 --> 49:42.166 align:start position:10% line:84.66% size:25% every day. 49:42.166 --> 49:45.866 align:start position:10% line:84.66% size:80% And aging typically refers to or 49:45.866 --> 49:48.166 align:start position:10% line:84.66% size:57.5% is tied to fresh meats. 49:48.166 --> 49:50.700 align:start position:10% line:84.66% size:75% So, in meat along with protein 49:50.700 --> 49:52.433 align:start position:10% line:84.66% size:80% and fat and water and some other 49:52.433 --> 49:54.166 align:start position:10% line:84.66% size:75% minerals and nutrients there's 49:54.166 --> 49:56.666 align:start position:10% line:84.66% size:32.5% also enzymes. 49:56.666 --> 49:58.433 align:start position:10% line:84.66% size:75% If we allow certain enzymes to 49:58.433 --> 50:01.633 align:start position:10% line:84.66% size:72.5% function over time, they will 50:01.633 --> 50:05.400 align:start position:10% line:84.66% size:72.5% slowly break down collagen or 50:05.400 --> 50:07.366 align:start position:10% line:84.66% size:67.5% connective tissue and other 50:07.366 --> 50:10.300 align:start position:10% line:84.66% size:70% bonds within a whole muscle. 50:10.300 --> 50:12.400 align:start position:10% line:84.66% size:67.5% And the effect is that that 50:12.400 --> 50:13.966 align:start position:10% line:84.66% size:75% product is aged or it's called 50:13.966 --> 50:15.566 align:start position:10% line:84.66% size:12.5% aged. 50:15.566 --> 50:17.000 align:start position:10% line:84.66% size:75% But, essentially, it typically 50:17.000 --> 50:19.066 align:start position:10% line:84.66% size:62.5% has a tenderizing effect. 50:19.066 --> 50:20.666 align:start position:10% line:84.66% size:65% If you go to a white cloth 50:20.666 --> 50:23.233 align:start position:10% line:84.66% size:70% restaurant and pay $60 for a 50:23.233 --> 50:25.966 align:start position:10% line:84.66% size:72.5% 30-day dry aged steak, you'll 50:25.966 --> 50:28.233 align:start position:10% line:84.66% size:67.5% understand what I'm talking 50:28.233 --> 50:29.800 align:start position:10% line:84.66% size:15% about. 50:29.800 --> 50:31.666 align:start position:10% line:84.66% size:77.5% But, actually, all meat is aged 50:31.666 --> 50:33.633 align:start position:10% line:84.66% size:62.5% because after animals are 50:33.633 --> 50:35.500 align:start position:10% line:84.66% size:80% slaughtered those carcasses hang 50:35.500 --> 50:37.466 align:start position:10% line:84.66% size:67.5% in coolers, sometimes for a 50:37.466 --> 50:39.066 align:start position:10% line:84.66% size:80% couple days, sometimes for up to 50:39.066 --> 50:41.700 align:start position:10% line:84.66% size:77.5% a week or even two weeks before 50:41.700 --> 50:43.400 align:start position:10% line:84.66% size:50% they are fabricated. 50:43.400 --> 50:45.133 align:start position:10% line:84.66% size:62.5% So aging does take place. 50:45.133 --> 50:46.733 align:start position:10% line:84.66% size:77.5% In fact, aging also takes place 50:46.733 --> 50:48.733 align:start position:10% line:84.66% size:50% while the meat is in 50:48.733 --> 50:50.500 align:start position:10% line:84.66% size:70% transportation and while the 50:50.500 --> 50:52.166 align:start position:10% line:84.66% size:65% meat is in grocery stores, 50:52.166 --> 50:53.766 align:start position:10% line:84.66% size:80% although not quite as much as it 50:53.766 --> 50:55.366 align:start position:10% line:84.66% size:75% does if you control some other 50:55.366 --> 50:56.966 align:start position:10% line:84.66% size:17.5% things. 50:56.966 --> 50:59.000 align:start position:10% line:84.66% size:12.5% Yeah. 50:59.000 --> 51:00.400 align:start position:10% line:84.66% size:80% >> What's the difference between 51:00.400 --> 51:01.866 align:start position:10% line:84.66% size:55% nitrates and nitrites? 51:01.866 --> 51:03.500 align:start position:10% line:84.66% size:75% >> The question is, what's the 51:03.500 --> 51:04.833 align:start position:10% line:84.66% size:77.5% difference between nitrates and 51:04.833 --> 51:06.233 align:start position:10% line:84.66% size:22.5% nitrites? 51:06.233 --> 51:07.766 align:start position:10% line:84.66% size:75% So, nitrates, which I referred 51:07.766 --> 51:09.200 align:start position:10% line:84.66% size:57.5% to as a definition like 51:09.200 --> 51:10.966 align:start position:10% line:84.66% size:72.5% saltpetre, that was nitrates. 51:10.966 --> 51:13.400 align:start position:10% line:84.66% size:62.5% They are inert compounds. 51:13.400 --> 51:16.900 align:start position:10% line:84.66% size:80% They are present in nearly every 51:16.900 --> 51:19.400 align:start position:10% line:84.66% size:75% vegetable known to man because 51:19.400 --> 51:21.100 align:start position:10% line:84.66% size:72.5% of the nitrogen cycle and the 51:21.100 --> 51:23.033 align:start position:10% line:84.66% size:65% accumulation of nutrients, 51:23.033 --> 51:24.733 align:start position:10% line:84.66% size:50% uptake of nutrients. 51:24.733 --> 51:28.233 align:start position:10% line:84.66% size:77.5% Nitrites are the active version 51:28.233 --> 51:30.966 align:start position:10% line:84.66% size:30% of nitrates. 51:30.966 --> 51:33.266 align:start position:10% line:84.66% size:75% So when nitrates are converted 51:33.266 --> 51:36.666 align:start position:10% line:84.66% size:80% to nitrites, curing takes place. 51:36.666 --> 51:39.200 align:start position:10% line:84.66% size:75% If only nitrates with an A are 51:39.200 --> 51:41.900 align:start position:10% line:84.66% size:80% utilized, no curing takes place. 51:41.900 --> 51:45.233 align:start position:10% line:84.66% size:80% There's actually a little bit of 51:45.233 --> 51:47.233 align:start position:10% line:84.66% size:70% nitrate is actually found in 51:47.233 --> 51:48.900 align:start position:10% line:84.66% size:80% some toothpastes, some sensitive 51:48.900 --> 51:51.033 align:start position:10% line:84.66% size:77.5% gum toothpastes, because of its 51:51.033 --> 51:53.000 align:start position:10% line:84.66% size:65% ability to help with that. 51:53.000 --> 51:54.866 align:start position:10% line:84.66% size:65% Okay, so the first product 51:54.866 --> 51:56.633 align:start position:10% line:84.66% size:80% that's being passed around is an 51:56.633 --> 51:58.366 align:start position:10% line:84.66% size:67.5% example of a fresh sausage. 51:58.366 --> 52:00.200 align:start position:10% line:84.66% size:67.5% So, let's talk about what a 52:00.200 --> 52:02.000 align:start position:10% line:84.66% size:42.5% fresh sausage is. 52:02.000 --> 52:04.266 align:start position:10% line:84.66% size:72.5% It's generally lower in salt. 52:04.266 --> 52:07.200 align:start position:10% line:84.66% size:62.5% So, as we go through this 52:07.200 --> 52:09.500 align:start position:10% line:84.66% size:80% activity, think about your daily 52:09.500 --> 52:11.600 align:start position:10% line:84.66% size:70% consumption or perhaps think 52:11.600 --> 52:13.200 align:start position:10% line:84.66% size:80% about your normal consumption of 52:13.200 --> 52:14.700 align:start position:10% line:84.66% size:32.5% pork sausage. 52:14.700 --> 52:16.333 align:start position:10% line:84.66% size:80% Think about all the pork sausage 52:16.333 --> 52:17.966 align:start position:10% line:84.66% size:75% that you've consumed, and then 52:17.966 --> 52:19.633 align:start position:10% line:84.66% size:70% you can kind of relate it to 52:19.633 --> 52:21.100 align:start position:10% line:84.66% size:50% some of my comments. 52:21.100 --> 52:22.866 align:start position:10% line:84.66% size:67.5% Bear in mind that there are 52:22.866 --> 52:24.400 align:start position:10% line:84.66% size:70% dozens of different types of 52:24.400 --> 52:25.866 align:start position:10% line:84.66% size:35% pork sausages. 52:25.866 --> 52:27.466 align:start position:10% line:84.66% size:70% So they all are a little bit 52:27.466 --> 52:29.066 align:start position:10% line:84.66% size:75% different, either in saltiness 52:29.066 --> 52:30.533 align:start position:10% line:84.66% size:52.5% or flavor or texture. 52:30.533 --> 52:32.133 align:start position:10% line:84.66% size:70% So these comments are pretty 52:32.133 --> 52:33.800 align:start position:10% line:84.66% size:75% general, but they kind of give 52:33.800 --> 52:35.133 align:start position:10% line:84.66% size:70% you the idea of what a fresh 52:35.133 --> 52:37.133 align:start position:10% line:84.66% size:27.5% sausage is. 52:37.133 --> 52:38.666 align:start position:10% line:84.66% size:67.5% So it's typically a product 52:38.666 --> 52:40.233 align:start position:10% line:84.66% size:70% that's a little bit lower in 52:40.233 --> 52:41.666 align:start position:10% line:84.66% size:12.5% salt. 52:41.666 --> 52:44.433 align:start position:10% line:84.66% size:57.5% Generally 1.5%-2% salt. 52:44.433 --> 52:46.333 align:start position:10% line:84.66% size:37.5% Closer to 1.5%. 52:46.333 --> 52:47.966 align:start position:10% line:84.66% size:72.5% They typically have a crumbly 52:47.966 --> 52:49.600 align:start position:10% line:84.66% size:75% texture, and that's by design. 52:49.600 --> 52:53.366 align:start position:10% line:84.66% size:77.5% They have a fair amount of fat. 52:53.366 --> 52:55.200 align:start position:10% line:84.66% size:72.5% They can have between 35% and 52:55.200 --> 52:57.000 align:start position:10% line:84.66% size:20% 50% fat. 52:57.000 --> 52:59.400 align:start position:10% line:84.66% size:72.5% They can have a little bit of 52:59.400 --> 53:01.533 align:start position:10% line:84.66% size:15% water. 53:01.533 --> 53:03.233 align:start position:10% line:84.66% size:80% Up to 3% water is allowed by the 53:03.233 --> 53:04.733 align:start position:10% line:84.66% size:75% federal government, and that's 53:04.733 --> 53:06.900 align:start position:10% line:84.66% size:70% to actually allow the proper 53:06.900 --> 53:08.466 align:start position:10% line:84.66% size:50% mixing of spices and 53:08.466 --> 53:10.000 align:start position:10% line:84.66% size:30% ingredients. 53:10.000 --> 53:12.366 align:start position:10% line:84.66% size:70% And most breakfast sausages, 53:12.366 --> 53:13.866 align:start position:10% line:84.66% size:70% pork sausage, fresh sausage, 53:13.866 --> 53:15.600 align:start position:10% line:84.66% size:75% browns very nicely because one 53:15.600 --> 53:17.133 align:start position:10% line:84.66% size:72.5% of the ingredients is usually 53:17.133 --> 53:18.933 align:start position:10% line:84.66% size:77.5% dextrose or some type of simple 53:18.933 --> 53:20.633 align:start position:10% line:84.66% size:77.5% sugar than can participate in a 53:20.633 --> 53:22.333 align:start position:10% line:84.66% size:77.5% browning reaction and gives you 53:22.333 --> 53:24.100 align:start position:10% line:84.66% size:75% a very nice caramelized flavor 53:24.100 --> 53:25.700 align:start position:10% line:84.66% size:57.5% and aroma and so forth. 53:25.700 --> 53:27.300 align:start position:10% line:84.66% size:62.5% So, when you, can I get a 53:27.300 --> 53:31.666 align:start position:10% line:84.66% size:45% sample, gentlemen? 53:31.666 --> 53:32.666 align:start position:10% line:84.66% size:25% [LAUGHTER] 53:32.666 --> 53:33.700 align:start position:10% line:84.66% size:50% Would it kill a guy? 53:33.700 --> 53:35.366 align:start position:10% line:84.66% size:80% They do this to me all the time. 53:35.366 --> 53:36.666 align:start position:10% line:84.66% size:77.5% Whenever they do sampling, they 53:36.666 --> 53:39.466 align:start position:10% line:84.66% size:80% always forget to give this guy a 53:39.466 --> 53:40.500 align:start position:10% line:84.66% size:17.5% sample. 53:40.500 --> 53:41.433 align:start position:10% line:84.66% size:25% [LAUGHTER] 53:41.433 --> 53:42.466 align:start position:10% line:84.66% size:57.5% It seems really unfair. 53:42.466 --> 53:44.000 align:start position:10% line:84.66% size:80% So, typically, what I have to do 53:44.000 --> 53:45.166 align:start position:10% line:84.66% size:77.5% is get all the leftovers, which 53:45.166 --> 53:47.433 align:start position:10% line:84.66% size:80% is fine, but oftentimes they are 53:47.433 --> 53:50.866 align:start position:10% line:84.66% size:12.5% cold. 53:50.866 --> 53:53.000 align:start position:10% line:84.66% size:72.5% Okay, so when you consume it, 53:53.000 --> 53:54.666 align:start position:10% line:84.66% size:67.5% natural casing so you get a 53:54.666 --> 53:56.366 align:start position:10% line:84.66% size:52.5% little bit of a snap. 53:56.366 --> 53:58.000 align:start position:10% line:84.66% size:77.5% You'll notice right away that's 53:58.000 --> 53:59.966 align:start position:10% line:84.66% size:65% it's a little bit crumbly. 53:59.966 --> 54:01.333 align:start position:10% line:84.66% size:67.5% You start eating it, and it 54:01.333 --> 54:03.000 align:start position:10% line:84.66% size:72.5% breaks up very, very quickly. 54:03.000 --> 54:05.433 align:start position:10% line:84.66% size:80% That's because it's low in salt. 54:05.433 --> 54:07.900 align:start position:10% line:84.66% size:75% That's because the product was 54:07.900 --> 54:09.433 align:start position:10% line:84.66% size:70% developed and designed so it 54:09.433 --> 54:11.600 align:start position:10% line:84.66% size:55% would be more crumbly. 54:11.600 --> 54:13.233 align:start position:10% line:84.66% size:65% Would you want a breakfast 54:13.233 --> 54:14.833 align:start position:10% line:84.66% size:77.5% sausage like this to eat like a 54:14.833 --> 54:17.500 align:start position:10% line:84.66% size:72.5% hotdog where there's a lot of 54:17.500 --> 54:18.366 align:start position:10% line:84.66% size:80% texture and a lot of work to bit 54:18.366 --> 54:19.900 align:start position:10% line:84.66% size:7.5% it? 54:19.900 --> 54:21.266 align:start position:10% line:84.66% size:30% Think about. 54:21.266 --> 54:22.733 align:start position:10% line:84.66% size:65% It's early in the morning. 54:22.733 --> 54:24.200 align:start position:10% line:84.66% size:52.5% You had a late night. 54:24.200 --> 54:25.966 align:start position:10% line:84.66% size:77.5% You want a good flavor product. 54:25.966 --> 54:28.033 align:start position:10% line:84.66% size:80% You're not interested in all the 54:28.033 --> 54:29.733 align:start position:10% line:84.66% size:80% work and all the chewing and all 54:29.733 --> 54:31.200 align:start position:10% line:84.66% size:47.5% that kind of stuff. 54:31.200 --> 54:32.733 align:start position:10% line:84.66% size:77.5% You'll also notice this product 54:32.733 --> 54:34.533 align:start position:10% line:84.66% size:62.5% has a fair amount of sage 54:34.533 --> 54:36.100 align:start position:10% line:84.66% size:17.5% flavor. 54:36.100 --> 54:37.766 align:start position:10% line:84.66% size:60% There's two primary pork 54:37.766 --> 54:39.633 align:start position:10% line:84.66% size:47.5% sausages in the US. 54:39.633 --> 54:41.166 align:start position:10% line:84.66% size:67.5% Kind of the southern style, 54:41.166 --> 54:42.733 align:start position:10% line:84.66% size:72.5% which this is what this would 54:42.733 --> 54:44.300 align:start position:10% line:84.66% size:67.5% be, and then the east coast 54:44.300 --> 54:46.000 align:start position:10% line:84.66% size:67.5% style which typically has a 54:46.000 --> 54:47.733 align:start position:10% line:84.66% size:65% little bit more pepper and 54:47.733 --> 54:49.266 align:start position:10% line:84.66% size:62.5% sometimes is a little bit 54:49.266 --> 54:50.966 align:start position:10% line:84.66% size:20% saltier. 54:50.966 --> 54:53.266 align:start position:10% line:84.66% size:50% So, a great product. 54:53.266 --> 54:55.433 align:start position:10% line:84.66% size:80% The next product that we'll talk 54:55.433 --> 54:57.166 align:start position:10% line:84.66% size:75% about, or product in a product 54:57.166 --> 54:59.400 align:start position:10% line:84.66% size:55% category, is have some 54:59.400 --> 55:01.400 align:start position:10% line:84.66% size:67.5% discussion about a semi-dry 55:01.400 --> 55:03.000 align:start position:10% line:84.66% size:20% sausage. 55:03.000 --> 55:06.266 align:start position:10% line:84.66% size:75% So, pepperoni, let me back up. 55:06.266 --> 55:07.866 align:start position:10% line:84.66% size:67.5% Summer sausage is a classic 55:07.866 --> 55:09.633 align:start position:10% line:84.66% size:20% example. 55:09.633 --> 55:11.166 align:start position:10% line:84.66% size:62.5% Snack sticks is a classic 55:11.166 --> 55:12.966 align:start position:10% line:84.66% size:75% example of a semi-dry sausage. 55:12.966 --> 55:16.166 align:start position:10% line:84.66% size:77.5% It generally has about a medium 55:16.166 --> 55:19.033 align:start position:10% line:84.66% size:27.5% salt level. 55:19.033 --> 55:20.633 align:start position:10% line:84.66% size:62.5% In this finished product, 55:20.633 --> 55:23.500 align:start position:10% line:84.66% size:77.5% probably about 3% to 3.5% salt. 55:23.500 --> 55:25.366 align:start position:10% line:84.66% size:65% So, a fair amount of salt, 55:25.366 --> 55:27.200 align:start position:10% line:84.66% size:15% right? 55:27.200 --> 55:29.466 align:start position:10% line:84.66% size:77.5% But far less than 200 years ago 55:29.466 --> 55:31.000 align:start position:10% line:84.66% size:72.5% when meat products had 10% or 55:31.000 --> 55:32.600 align:start position:10% line:84.66% size:22.5% 12% salt. 55:32.600 --> 55:34.000 align:start position:10% line:84.66% size:77.5% We've done a pretty good job of 55:34.000 --> 55:35.566 align:start position:10% line:84.66% size:77.5% reducing salt levels as well as 55:35.566 --> 55:37.500 align:start position:10% line:84.66% size:37.5% sodium content. 55:37.500 --> 55:39.800 align:start position:10% line:84.66% size:77.5% When you consume it, you should 55:39.800 --> 55:44.066 align:start position:10% line:84.66% size:77.5% find a firm or firmer and maybe 55:44.066 --> 55:46.433 align:start position:10% line:84.66% size:77.5% some of you might even classify 55:46.433 --> 55:48.800 align:start position:10% line:84.66% size:57.5% it as a rubber texture. 55:48.800 --> 55:51.900 align:start position:10% line:84.66% size:80% And that is because of the salt. 55:51.900 --> 55:54.166 align:start position:10% line:84.66% size:57.5% More salt, more protein 55:54.166 --> 55:55.633 align:start position:10% line:84.66% size:60% extraction, firms up the 55:55.633 --> 55:57.566 align:start position:10% line:84.66% size:20% texture. 55:57.566 --> 55:59.233 align:start position:10% line:84.66% size:60% It's also because of the 55:59.233 --> 56:01.400 align:start position:10% line:84.66% size:77.5% tanginess that you might sense. 56:01.400 --> 56:04.133 align:start position:10% line:84.66% size:72.5% So, this product has a lactic 56:04.133 --> 56:06.133 align:start position:10% line:84.66% size:77.5% acid starter culture, so it has 56:06.133 --> 56:08.500 align:start position:10% line:84.66% size:80% bacteria that when added consume 56:08.500 --> 56:14.333 align:start position:10% line:84.66% size:72.5% sugars, dextrose, any type of 56:14.333 --> 56:16.233 align:start position:10% line:84.66% size:25% sweetener. 56:16.233 --> 56:18.366 align:start position:10% line:84.66% size:62.5% They produce lactic acid. 56:18.366 --> 56:20.266 align:start position:10% line:84.66% size:72.5% That lactic acid accumulates. 56:20.266 --> 56:21.900 align:start position:10% line:84.66% size:65% We call this fermentation. 56:21.900 --> 56:23.800 align:start position:10% line:84.66% size:77.5% Same concept as fermenting beer 56:23.800 --> 56:25.533 align:start position:10% line:84.66% size:72.5% and cheese and other types of 56:25.533 --> 56:27.666 align:start position:10% line:84.66% size:60% goods, perishable goods. 56:27.666 --> 56:29.233 align:start position:10% line:84.66% size:52.5% When that lactic acid 56:29.233 --> 56:30.900 align:start position:10% line:84.66% size:75% accumulates, the pH goes down. 56:30.900 --> 56:33.066 align:start position:10% line:84.66% size:75% When that pH goes down, we get 56:33.066 --> 56:35.366 align:start position:10% line:84.66% size:77.5% more of a tangy, acidic flavor. 56:35.366 --> 56:37.300 align:start position:10% line:84.66% size:77.5% Wisconsin is very unique in its 56:37.300 --> 56:41.033 align:start position:10% line:84.66% size:37.5% summer sausage. 56:41.033 --> 56:42.933 align:start position:10% line:84.66% size:75% Most states, most other states 56:42.933 --> 56:45.700 align:start position:10% line:84.66% size:75% do not care for Wisconsin type 56:45.700 --> 56:47.666 align:start position:10% line:84.66% size:75% of summer sausage because it's 56:47.666 --> 56:49.933 align:start position:10% line:84.66% size:60% very tangy, very acidic. 56:49.933 --> 56:53.600 align:start position:10% line:84.66% size:77.5% But part of the texture that... 56:53.600 --> 56:55.266 align:start position:10% line:84.66% size:52.5% Could I get a sample? 56:55.266 --> 56:57.200 align:start position:10% line:84.66% size:25% [LAUGHTER] 56:57.200 --> 57:00.100 align:start position:10% line:84.66% size:50% >> You have a stick. 57:00.100 --> 57:01.133 align:start position:10% line:84.66% size:37.5% >> Great point. 57:01.133 --> 57:02.166 align:start position:10% line:84.66% size:37.5% I have a stick. 57:02.166 --> 57:03.200 align:start position:10% line:84.66% size:80% I was really expecting after the 57:03.200 --> 57:04.933 align:start position:10% line:84.66% size:75% whole first time around that I 57:04.933 --> 57:06.133 align:start position:10% line:84.66% size:50% was going to get it. 57:06.133 --> 57:07.166 align:start position:10% line:84.66% size:40% Thank you, Bill. 57:07.166 --> 57:10.066 align:start position:10% line:84.66% size:40% I appreciate it. 57:10.066 --> 57:11.066 align:start position:10% line:84.66% size:65% But part of the texture is 57:11.066 --> 57:12.533 align:start position:10% line:84.66% size:72.5% because not only the salt but 57:12.533 --> 57:16.900 align:start position:10% line:84.66% size:72.5% also the reduction of the pH. 57:16.900 --> 57:19.333 align:start position:10% line:84.66% size:72.5% >> Could you explain why this 57:19.333 --> 57:22.666 align:start position:10% line:84.66% size:55% tradition developed in 57:22.666 --> 57:23.500 align:start position:10% line:84.66% size:25% Wisconsin. 57:23.500 --> 57:26.800 align:start position:10% line:84.66% size:80% Was it based on immigrant groups 57:26.800 --> 57:27.833 align:start position:10% line:84.66% size:25% that came? 57:27.833 --> 57:29.700 align:start position:10% line:84.66% size:20% >> Sure. 57:29.700 --> 57:31.133 align:start position:10% line:84.66% size:80% So the question is, how did this 57:31.133 --> 57:32.166 align:start position:10% line:84.66% size:60% product as well as other 57:32.166 --> 57:33.366 align:start position:10% line:84.66% size:62.5% processed meets evolve in 57:33.366 --> 57:34.433 align:start position:10% line:84.66% size:25% Wisconsin? 57:34.433 --> 57:37.366 align:start position:10% line:84.66% size:60% It's a number of things. 57:37.366 --> 57:39.000 align:start position:10% line:84.66% size:75% A primary reason is because we 57:39.000 --> 57:40.633 align:start position:10% line:84.66% size:72.5% have an extremely outstanding 57:40.633 --> 57:42.200 align:start position:10% line:84.66% size:80% meat industry in this state that 57:42.200 --> 57:45.500 align:start position:10% line:84.66% size:67.5% has very good roots in meat 57:45.500 --> 57:47.666 align:start position:10% line:84.66% size:27.5% processing. 57:47.666 --> 57:50.033 align:start position:10% line:84.66% size:75% We've had many immigrants from 57:50.033 --> 57:51.266 align:start position:10% line:84.66% size:75% Europe and others parts of the 57:51.266 --> 57:53.200 align:start position:10% line:84.66% size:65% world that immigrated here 57:53.200 --> 57:55.500 align:start position:10% line:84.66% size:75% decades ago and set up butcher 57:55.500 --> 57:57.766 align:start position:10% line:84.66% size:80% shops and know how to make these 57:57.766 --> 57:59.600 align:start position:10% line:84.66% size:70% products, as well as some of 57:59.600 --> 58:01.533 align:start position:10% line:84.66% size:52.5% these other products. 58:01.533 --> 58:03.633 align:start position:10% line:84.66% size:80% Braunschweiger and liver sausage 58:03.633 --> 58:05.033 align:start position:10% line:84.66% size:67.5% is a very common product in 58:05.033 --> 58:06.166 align:start position:10% line:84.66% size:25% Wisconsin. 58:06.166 --> 58:07.533 align:start position:10% line:84.66% size:72.5% Not so much in a lot of other 58:07.533 --> 58:09.200 align:start position:10% line:84.66% size:17.5% states. 58:09.200 --> 58:10.300 align:start position:10% line:84.66% size:77.5% We probably consume more summer 58:10.300 --> 58:11.466 align:start position:10% line:84.66% size:77.5% sausage than any other state in 58:11.466 --> 58:12.466 align:start position:10% line:84.66% size:30% the country. 58:12.466 --> 58:13.566 align:start position:10% line:84.66% size:75% If that data was out there, it 58:13.566 --> 58:14.966 align:start position:10% line:84.66% size:75% would probably would say that. 58:14.966 --> 58:16.600 align:start position:10% line:84.66% size:65% And we certainly make more 58:16.600 --> 58:17.900 align:start position:10% line:84.66% size:72.5% summer sausage than any other 58:17.900 --> 58:20.100 align:start position:10% line:84.66% size:52.5% state in the country. 58:20.100 --> 58:21.733 align:start position:10% line:84.66% size:70% So, this product, because we 58:21.733 --> 58:26.333 align:start position:10% line:84.66% size:70% reduce the pH, we're getting 58:26.333 --> 58:27.366 align:start position:10% line:84.66% size:25% somewhere. 58:27.366 --> 58:28.966 align:start position:10% line:84.66% size:80% We're going the right direction. 58:28.966 --> 58:31.000 align:start position:10% line:84.66% size:72.5% Because we reduced the pH, we 58:31.000 --> 58:32.666 align:start position:10% line:84.66% size:75% can understand the biochemical 58:32.666 --> 58:35.233 align:start position:10% line:84.66% size:67.5% properties of what happens. 58:35.233 --> 58:36.800 align:start position:10% line:84.66% size:77.5% It allows us to remove moisture 58:36.800 --> 58:38.700 align:start position:10% line:84.66% size:45% much more quickly. 58:38.700 --> 58:40.366 align:start position:10% line:84.66% size:77.5% So this product, if we make 100 58:40.366 --> 58:42.100 align:start position:10% line:84.66% size:77.5% pounds of summer sausage, we'll 58:42.100 --> 58:43.533 align:start position:10% line:84.66% size:60% end up with 85 pounds of 58:43.533 --> 58:44.433 align:start position:10% line:84.66% size:42.5% finished product. 58:44.433 --> 58:45.633 align:start position:10% line:84.66% size:67.5% We'll lose about 15 percent 58:45.633 --> 58:46.666 align:start position:10% line:84.66% size:22.5% moisture. 58:46.666 --> 58:48.366 align:start position:10% line:84.66% size:80% So that's also partly why it's a 58:48.366 --> 58:51.866 align:start position:10% line:84.66% size:55% drier, firmer texture. 58:51.866 --> 58:54.533 align:start position:10% line:84.66% size:77.5% Dry sausage, the next category, 58:54.533 --> 58:55.933 align:start position:10% line:84.66% size:70% and the product being passed 58:55.933 --> 58:57.800 align:start position:10% line:84.66% size:62.5% around is a Genoa salami. 58:57.800 --> 59:00.133 align:start position:10% line:84.66% size:72.5% And you might notice visually 59:00.133 --> 59:02.700 align:start position:10% line:84.66% size:75% that it's even firmer and even 59:02.700 --> 59:03.933 align:start position:10% line:84.66% size:32.5% more rubbery. 59:03.933 --> 59:07.500 align:start position:10% line:84.66% size:72.5% And it also is higher in fat. 59:07.500 --> 59:08.400 align:start position:10% line:84.66% size:62.5% Don't mistake those white 59:08.400 --> 59:09.333 align:start position:10% line:84.66% size:17.5% pieces. 59:09.333 --> 59:11.733 align:start position:10% line:84.66% size:75% That's not cheese; that's fat. 59:11.733 --> 59:12.900 align:start position:10% line:84.66% size:80% And I think this would be a good 59:12.900 --> 59:15.233 align:start position:10% line:84.66% size:75% time to reiterate, or actually 59:15.233 --> 59:17.300 align:start position:10% line:84.66% size:80% just iterate the first time that 59:17.300 --> 59:18.533 align:start position:10% line:84.66% size:62.5% fat is very important for 59:18.533 --> 59:20.033 align:start position:10% line:84.66% size:22.5% sausages. 59:20.033 --> 59:21.666 align:start position:10% line:84.66% size:47.5% It gives it flavor. 59:21.666 --> 59:22.666 align:start position:10% line:84.66% size:75% The reason that that breakfast 59:22.666 --> 59:24.966 align:start position:10% line:84.66% size:60% sausage was, in my mind, 59:24.966 --> 59:26.933 align:start position:10% line:84.66% size:70% delightful, very juicy, very 59:26.933 --> 59:29.333 align:start position:10% line:84.66% size:65% flavorful, not only was it 59:29.333 --> 59:31.466 align:start position:10% line:84.66% size:75% because of the spices but more 59:31.466 --> 59:33.766 align:start position:10% line:84.66% size:72.5% importantly it was because of 59:33.766 --> 59:34.833 align:start position:10% line:84.66% size:60% the fat that was in that 59:34.833 --> 59:36.033 align:start position:10% line:84.66% size:20% product. 59:36.033 --> 59:38.200 align:start position:10% line:84.66% size:72.5% If you remove all the fat and 59:38.200 --> 59:40.833 align:start position:10% line:84.66% size:80% all the spices and all the salt, 59:40.833 --> 59:43.600 align:start position:10% line:84.66% size:80% you're going to be eating ground 59:43.600 --> 59:46.166 align:start position:10% line:84.66% size:80% pork or ground beef, which has a 59:46.166 --> 59:49.433 align:start position:10% line:84.66% size:77.5% very meaty flavor but it's far, 59:49.433 --> 59:51.500 align:start position:10% line:84.66% size:72.5% far less complex than a fresh 59:51.500 --> 59:52.600 align:start position:10% line:84.66% size:72.5% breakfast sausage or a summer 59:52.600 --> 59:53.533 align:start position:10% line:84.66% size:20% sausage. 59:53.533 --> 59:56.133 align:start position:10% line:84.66% size:75% So, dry sausage, a higher salt 59:56.133 --> 59:58.400 align:start position:10% line:84.66% size:20% content. 59:58.400 --> 01:00:03.000 align:start position:10% line:84.66% size:60% Typically 4% to 6% salt. 01:00:03.000 --> 01:00:04.966 align:start position:10% line:84.66% size:70% Or 5% to 6% salt is not that 01:00:04.966 --> 01:00:07.333 align:start position:10% line:84.66% size:17.5% common. 01:00:07.333 --> 01:00:10.233 align:start position:10% line:84.66% size:70% It's more firm, more rubbery 01:00:10.233 --> 01:00:13.366 align:start position:10% line:84.66% size:65% because of the higher salt 01:00:13.366 --> 01:00:16.000 align:start position:10% line:84.66% size:20% content. 01:00:16.000 --> 01:00:18.200 align:start position:10% line:84.66% size:77.5% It also has a pH reduction, and 01:00:18.200 --> 01:00:20.566 align:start position:10% line:84.66% size:65% it's also a drier product. 01:00:20.566 --> 01:00:22.533 align:start position:10% line:84.66% size:77.5% So it typically has around 30%, 01:00:22.533 --> 01:00:24.333 align:start position:10% line:84.66% size:70% sometimes a little bit more, 01:00:24.333 --> 01:00:25.966 align:start position:10% line:84.66% size:67.5% sometimes a little bit less 01:00:25.966 --> 01:00:27.433 align:start position:10% line:84.66% size:35% water removed. 01:00:27.433 --> 01:00:29.566 align:start position:10% line:84.66% size:60% A hundred pounds of meat 01:00:29.566 --> 01:00:31.300 align:start position:10% line:84.66% size:72.5% starting, finished product in 01:00:31.300 --> 01:00:34.266 align:start position:10% line:84.66% size:50% this form 70 pounds. 01:00:34.266 --> 01:00:37.800 align:start position:10% line:84.66% size:72.5% What's also very unique about 01:00:37.800 --> 01:00:39.633 align:start position:10% line:84.66% size:65% dry sausages, this is what 01:00:39.633 --> 01:00:41.266 align:start position:10% line:84.66% size:75% separates them from a semi-dry 01:00:41.266 --> 01:00:42.933 align:start position:10% line:84.66% size:77.5% sausage, is some of them have a 01:00:42.933 --> 01:00:44.733 align:start position:10% line:84.66% size:72.5% tangy, acidic flavor, some of 01:00:44.733 --> 01:00:46.366 align:start position:10% line:84.66% size:80% them have very unique aromas and 01:00:46.366 --> 01:00:47.733 align:start position:10% line:84.66% size:20% flavors. 01:00:47.733 --> 01:00:49.333 align:start position:10% line:84.66% size:77.5% Anybody pick up a difference in 01:00:49.333 --> 01:00:50.600 align:start position:10% line:84.66% size:17.5% flavor? 01:00:50.600 --> 01:00:52.266 align:start position:10% line:84.66% size:70% Pick up something you either 01:00:52.266 --> 01:00:53.866 align:start position:10% line:84.66% size:52.5% liked or didn't like? 01:00:53.866 --> 01:00:55.266 align:start position:10% line:84.66% size:12.5% Yeah. 01:00:55.266 --> 01:00:57.666 align:start position:10% line:84.66% size:67.5% That is fermentation at its 01:00:57.666 --> 01:00:59.700 align:start position:10% line:84.66% size:12.5% best. 01:00:59.700 --> 01:01:01.400 align:start position:10% line:84.66% size:67.5% That is an example of using 01:01:01.400 --> 01:01:02.933 align:start position:10% line:84.66% size:70% starter cultures that have a 01:01:02.933 --> 01:01:05.100 align:start position:10% line:84.66% size:75% specific function for creating 01:01:05.100 --> 01:01:07.533 align:start position:10% line:84.66% size:45% flavors and aroma. 01:01:07.533 --> 01:01:09.133 align:start position:10% line:84.66% size:70% So they're breaking down the 01:01:09.133 --> 01:01:10.866 align:start position:10% line:84.66% size:75% fat, breaking down the protein 01:01:10.866 --> 01:01:12.500 align:start position:10% line:84.66% size:75% and creating these very unique 01:01:12.500 --> 01:01:16.733 align:start position:10% line:84.66% size:67.5% flavor compounds from this. 01:01:16.733 --> 01:01:18.766 align:start position:10% line:84.66% size:27.5% Good stuff. 01:01:18.766 --> 01:01:20.500 align:start position:10% line:84.66% size:62.5% Liver sausage is the next 01:01:20.500 --> 01:01:22.900 align:start position:10% line:84.66% size:22.5% category. 01:01:22.900 --> 01:01:24.533 align:start position:10% line:84.66% size:72.5% Liver sausage generally has a 01:01:24.533 --> 01:01:27.900 align:start position:10% line:84.66% size:80% medium to medium-low salt level. 01:01:27.900 --> 01:01:31.833 align:start position:10% line:84.66% size:57.5% So around that 2%-2.5%. 01:01:31.833 --> 01:01:34.366 align:start position:10% line:84.66% size:75% You'll start sensing a pattern 01:01:34.366 --> 01:01:36.533 align:start position:10% line:84.66% size:77.5% that to make products that have 01:01:36.533 --> 01:01:39.266 align:start position:10% line:84.66% size:75% good texture and, to a certain 01:01:39.266 --> 01:01:41.666 align:start position:10% line:84.66% size:77.5% extent, flavor, we kind of have 01:01:41.666 --> 01:01:43.233 align:start position:10% line:84.66% size:67.5% to have a certain amount of 01:01:43.233 --> 01:01:44.900 align:start position:10% line:84.66% size:12.5% salt. 01:01:44.900 --> 01:01:46.433 align:start position:10% line:84.66% size:77.5% And that 2%-2.5% salt is really 01:01:46.433 --> 01:01:49.333 align:start position:10% line:84.66% size:25% important. 01:01:49.333 --> 01:01:51.500 align:start position:10% line:84.66% size:72.5% I should also mention that 10 01:01:51.500 --> 01:01:55.666 align:start position:10% line:84.66% size:75% years ago the salt content was 01:01:55.666 --> 01:01:58.366 align:start position:10% line:84.66% size:80% higher, on average, in processed 01:01:58.366 --> 01:02:00.133 align:start position:10% line:84.66% size:15% meats. 01:02:00.133 --> 01:02:01.900 align:start position:10% line:84.66% size:65% Twenty years ago, the salt 01:02:01.900 --> 01:02:04.000 align:start position:10% line:84.66% size:60% content was even higher. 01:02:04.000 --> 01:02:06.200 align:start position:10% line:84.66% size:72.5% And today, and it's difficult 01:02:06.200 --> 01:02:07.833 align:start position:10% line:84.66% size:67.5% for me because I don't have 01:02:07.833 --> 01:02:10.833 align:start position:10% line:84.66% size:67.5% enough wisdom to be able to 01:02:10.833 --> 01:02:13.666 align:start position:10% line:84.66% size:80% compare what products were like, 01:02:13.666 --> 01:02:15.933 align:start position:10% line:84.66% size:72.5% but I'm pretty confident that 01:02:15.933 --> 01:02:17.633 align:start position:10% line:84.66% size:75% most of you that have a little 01:02:17.633 --> 01:02:19.433 align:start position:10% line:84.66% size:72.5% more age or wisdom than I can 01:02:19.433 --> 01:02:22.533 align:start position:10% line:84.66% size:67.5% remember how much salt your 01:02:22.533 --> 01:02:25.466 align:start position:10% line:84.66% size:75% products were 20-30 years ago. 01:02:25.466 --> 01:02:27.533 align:start position:10% line:84.66% size:65% And you probably have even 01:02:27.533 --> 01:02:29.066 align:start position:10% line:84.66% size:77.5% forgotten how much saltier they 01:02:29.066 --> 01:02:30.600 align:start position:10% line:84.66% size:10% are. 01:02:30.600 --> 01:02:32.166 align:start position:10% line:84.66% size:77.5% If we could go back in time and 01:02:32.166 --> 01:02:33.800 align:start position:10% line:84.66% size:77.5% make a product that was made 30 01:02:33.800 --> 01:02:35.466 align:start position:10% line:84.66% size:72.5% years ago, which you probably 01:02:35.466 --> 01:02:36.933 align:start position:10% line:84.66% size:70% enjoyed back then, you would 01:02:36.933 --> 01:02:38.633 align:start position:10% line:84.66% size:67.5% probably almost spit it out 01:02:38.633 --> 01:02:40.233 align:start position:10% line:84.66% size:65% today because we've become 01:02:40.233 --> 01:02:41.733 align:start position:10% line:84.66% size:75% accustom to the levels of salt 01:02:41.733 --> 01:02:43.133 align:start position:10% line:84.66% size:40% that we consume. 01:02:43.133 --> 01:02:44.700 align:start position:10% line:84.66% size:52.5% What do we have here? 01:02:44.700 --> 01:02:46.133 align:start position:10% line:84.66% size:12.5% Okay. 01:02:46.133 --> 01:02:48.300 align:start position:10% line:84.66% size:60% Did we do liver sausage? 01:02:48.300 --> 01:02:49.666 align:start position:10% line:84.66% size:20% >> Yeah. 01:02:49.666 --> 01:02:51.400 align:start position:10% line:84.66% size:45% It's going around. 01:02:51.400 --> 01:02:53.033 align:start position:10% line:84.66% size:70% >> Oh, my gosh, I'm not even 01:02:53.033 --> 01:02:54.766 align:start position:10% line:84.66% size:42.5% paying attention. 01:02:54.766 --> 01:02:56.433 align:start position:10% line:84.66% size:70% So, liver sausage, here's an 01:02:56.433 --> 01:02:58.033 align:start position:10% line:84.66% size:70% example of a Braunschweiger. 01:02:58.033 --> 01:02:59.566 align:start position:10% line:84.66% size:75% It generally has a firm, soft, 01:02:59.566 --> 01:03:01.133 align:start position:10% line:84.66% size:45% or creamy texture. 01:03:01.133 --> 01:03:03.233 align:start position:10% line:84.66% size:32.5% Has some fat. 01:03:03.233 --> 01:03:04.766 align:start position:10% line:84.66% size:65% Has a little bit of water. 01:03:04.766 --> 01:03:06.500 align:start position:10% line:84.66% size:52.5% Sometimes it doesn't. 01:03:06.500 --> 01:03:08.000 align:start position:10% line:84.66% size:70% By definition has to have at 01:03:08.000 --> 01:03:09.933 align:start position:10% line:84.66% size:80% least 30% livers, generally pork 01:03:09.933 --> 01:03:12.366 align:start position:10% line:84.66% size:40% livers are used. 01:03:12.366 --> 01:03:14.433 align:start position:10% line:84.66% size:70% Can be emulsified or ground. 01:03:14.433 --> 01:03:16.333 align:start position:10% line:84.66% size:80% This is an example of emulsified 01:03:16.333 --> 01:03:18.333 align:start position:10% line:84.66% size:75% product where we're taking fat 01:03:18.333 --> 01:03:20.300 align:start position:10% line:84.66% size:72.5% and water, which typically do 01:03:20.300 --> 01:03:22.033 align:start position:10% line:84.66% size:80% not like each other, we're using 01:03:22.033 --> 01:03:23.766 align:start position:10% line:84.66% size:77.5% the protein in the meats as our 01:03:23.766 --> 01:03:25.666 align:start position:10% line:84.66% size:17.5% binder. 01:03:25.666 --> 01:03:27.333 align:start position:10% line:84.66% size:72.5% Similar concept to mayonnaise 01:03:27.333 --> 01:03:29.233 align:start position:10% line:84.66% size:75% with water, oil, and an egg or 01:03:29.233 --> 01:03:30.966 align:start position:10% line:84.66% size:72.5% lecithin to make the emulsion 01:03:30.966 --> 01:03:32.800 align:start position:10% line:84.66% size:62.5% complete or make it work. 01:03:32.800 --> 01:03:34.466 align:start position:10% line:84.66% size:67.5% And that's how we make this 01:03:34.466 --> 01:03:36.000 align:start position:10% line:84.66% size:72.5% very, very excellent product. 01:03:36.000 --> 01:03:37.933 align:start position:10% line:84.66% size:57.5% >> I've got a question. 01:03:37.933 --> 01:03:39.466 align:start position:10% line:84.66% size:25% >> Mm-hmm. 01:03:39.466 --> 01:03:41.066 align:start position:10% line:84.66% size:75% >> I used to eat liver sausage 01:03:41.066 --> 01:03:42.566 align:start position:10% line:84.66% size:67.5% all the time about 10 or 20 01:03:42.566 --> 01:03:43.966 align:start position:10% line:84.66% size:25% years ago. 01:03:43.966 --> 01:03:45.466 align:start position:10% line:84.66% size:77.5% I got the idea or somebody told 01:03:45.466 --> 01:03:47.133 align:start position:10% line:84.66% size:67.5% me that it was bad for you. 01:03:47.133 --> 01:03:48.700 align:start position:10% line:84.66% size:72.5% Is that just me or have other 01:03:48.700 --> 01:03:50.266 align:start position:10% line:84.66% size:45% people heard that? 01:03:50.266 --> 01:03:51.866 align:start position:10% line:84.66% size:77.5% >> Liver sausage I would say is 01:03:51.866 --> 01:03:54.033 align:start position:10% line:84.66% size:72.5% not bad for you by any means. 01:03:54.033 --> 01:03:56.300 align:start position:10% line:84.66% size:57.5% It's very high in iron. 01:03:56.300 --> 01:03:58.433 align:start position:10% line:84.66% size:77.5% It has no more salt or fat than 01:03:58.433 --> 01:04:00.266 align:start position:10% line:84.66% size:50% many other products. 01:04:00.266 --> 01:04:02.000 align:start position:10% line:84.66% size:80% And, in fact, I would say if you 01:04:02.000 --> 01:04:04.700 align:start position:10% line:84.66% size:77.5% were wanting nutrients, protein 01:04:04.700 --> 01:04:06.400 align:start position:10% line:84.66% size:67.5% and nutrients from any meat 01:04:06.400 --> 01:04:08.800 align:start position:10% line:84.66% size:77.5% product, liver sausage would be 01:04:08.800 --> 01:04:11.133 align:start position:10% line:84.66% size:77.5% a good one to put on your list. 01:04:11.133 --> 01:04:12.966 align:start position:10% line:84.66% size:72.5% It does have some fat, and it 01:04:12.966 --> 01:04:14.566 align:start position:10% line:84.66% size:77.5% does have a little bit of salt. 01:04:14.566 --> 01:04:17.033 align:start position:10% line:84.66% size:65% And it can be sliceable or 01:04:17.033 --> 01:04:18.400 align:start position:10% line:84.66% size:27.5% spreadable. 01:04:18.400 --> 01:04:20.000 align:start position:10% line:84.66% size:77.5% The reason that we sampled this 01:04:20.000 --> 01:04:21.566 align:start position:10% line:84.66% size:75% product is because it's a very 01:04:21.566 --> 01:04:23.166 align:start position:10% line:84.66% size:67.5% unique product in that it's 01:04:23.166 --> 01:04:25.566 align:start position:10% line:84.66% size:75% stuffed into a natural casing. 01:04:25.566 --> 01:04:28.800 align:start position:10% line:84.66% size:72.5% A very expensive vestibule to 01:04:28.800 --> 01:04:30.333 align:start position:10% line:84.66% size:57.5% hold very expensive raw 01:04:30.333 --> 01:04:32.800 align:start position:10% line:84.66% size:25% materials. 01:04:32.800 --> 01:04:34.566 align:start position:10% line:84.66% size:42.5% Livers are cheap. 01:04:34.566 --> 01:04:36.133 align:start position:10% line:84.66% size:75% Some of the trimmings that are 01:04:36.133 --> 01:04:37.800 align:start position:10% line:84.66% size:55% used are a little less 01:04:37.800 --> 01:04:39.466 align:start position:10% line:84.66% size:25% expensive. 01:04:39.466 --> 01:04:41.266 align:start position:10% line:84.66% size:70% So the reason that these are 01:04:41.266 --> 01:04:42.866 align:start position:10% line:84.66% size:60% utilized, very expensive 01:04:42.866 --> 01:04:44.566 align:start position:10% line:84.66% size:77.5% casings, is because the casings 01:04:44.566 --> 01:04:46.266 align:start position:10% line:84.66% size:70% themselves can impart a very 01:04:46.266 --> 01:04:47.900 align:start position:10% line:84.66% size:80% unique flavor, and in some cases 01:04:47.900 --> 01:04:49.700 align:start position:10% line:84.66% size:50% aroma, to a sausage. 01:04:49.700 --> 01:04:51.300 align:start position:10% line:84.66% size:77.5% So next time you go out and buy 01:04:51.300 --> 01:04:52.800 align:start position:10% line:84.66% size:80% some liver sausage, buy one that 01:04:52.800 --> 01:04:54.600 align:start position:10% line:84.66% size:80% has a natural casing and buy one 01:04:54.600 --> 01:04:56.066 align:start position:10% line:84.66% size:72.5% that has a regular casing and 01:04:56.066 --> 01:04:57.800 align:start position:10% line:84.66% size:72.5% then do a little side by side 01:04:57.800 --> 01:04:59.500 align:start position:10% line:84.66% size:42.5% taste comparison. 01:04:59.500 --> 01:05:00.933 align:start position:10% line:84.66% size:75% >> Are all these products made 01:05:00.933 --> 01:05:02.600 align:start position:10% line:84.66% size:67.5% in Wisconsin, including the 01:05:02.600 --> 01:05:04.100 align:start position:10% line:84.66% size:32.5% Genoa salami? 01:05:04.100 --> 01:05:05.666 align:start position:10% line:84.66% size:50% >> Many of them are. 01:05:05.666 --> 01:05:07.100 align:start position:10% line:84.66% size:77.5% Usinger's is over in Milwaukee. 01:05:07.100 --> 01:05:10.966 align:start position:10% line:84.66% size:80% The breakfast sausage is made by 01:05:10.966 --> 01:05:12.400 align:start position:10% line:84.66% size:72.5% Jones Dairy Farm down in Fort 01:05:12.400 --> 01:05:14.000 align:start position:10% line:84.66% size:22.5% Atkinson. 01:05:14.000 --> 01:05:15.133 align:start position:10% line:84.66% size:77.5% The Genoa salami we made at the 01:05:15.133 --> 01:05:16.733 align:start position:10% line:84.66% size:70% meat lab for a short course. 01:05:16.733 --> 01:05:18.966 align:start position:10% line:84.66% size:72.5% The summer sausage we made at 01:05:18.966 --> 01:05:20.366 align:start position:10% line:84.66% size:32.5% the meat lab. 01:05:20.366 --> 01:05:22.100 align:start position:10% line:84.66% size:77.5% Many of these products are made 01:05:22.100 --> 01:05:23.566 align:start position:10% line:84.66% size:77.5% here, and we'll have some Oscar 01:05:23.566 --> 01:05:24.966 align:start position:10% line:84.66% size:77.5% Mayer product, which I think is 01:05:24.966 --> 01:05:27.366 align:start position:10% line:84.66% size:27.5% in Madison. 01:05:27.366 --> 01:05:28.466 align:start position:10% line:84.66% size:35% Is that right? 01:05:28.466 --> 01:05:29.933 align:start position:10% line:84.66% size:12.5% Yeah. 01:05:29.933 --> 01:05:31.366 align:start position:10% line:84.66% size:75% They're right here in Madison. 01:05:31.366 --> 01:05:33.100 align:start position:10% line:84.66% size:75% So, the next category, scalded 01:05:33.100 --> 01:05:34.533 align:start position:10% line:84.66% size:45% or cooked sausage. 01:05:34.533 --> 01:05:36.433 align:start position:10% line:84.66% size:50% So, a huge category. 01:05:36.433 --> 01:05:37.933 align:start position:10% line:84.66% size:77.5% We've got a couple being passed 01:05:37.933 --> 01:05:39.500 align:start position:10% line:84.66% size:17.5% around. 01:05:39.500 --> 01:05:41.066 align:start position:10% line:84.66% size:52.5% One is a frankfurter. 01:05:41.066 --> 01:05:42.666 align:start position:10% line:84.66% size:80% It generally has a low to medium 01:05:42.666 --> 01:05:44.100 align:start position:10% line:84.66% size:27.5% salt level. 01:05:44.100 --> 01:05:45.633 align:start position:10% line:84.66% size:67.5% Again, around that 2% salt. 01:05:45.633 --> 01:05:47.033 align:start position:10% line:84.66% size:70% It can have a soft or a firm 01:05:47.033 --> 01:05:48.600 align:start position:10% line:84.66% size:20% texture. 01:05:48.600 --> 01:05:50.400 align:start position:10% line:84.66% size:67.5% It depends on what's in it. 01:05:50.400 --> 01:05:52.100 align:start position:10% line:84.66% size:75% All-beef hotdogs, such as this 01:05:52.100 --> 01:05:53.900 align:start position:10% line:84.66% size:80% one, typically have a little bit 01:05:53.900 --> 01:05:55.533 align:start position:10% line:84.66% size:37.5% firmer texture. 01:05:55.533 --> 01:05:57.200 align:start position:10% line:84.66% size:77.5% If you buy a poultry hotdog, it 01:05:57.200 --> 01:05:58.900 align:start position:10% line:84.66% size:65% typically has a little bit 01:05:58.900 --> 01:06:00.400 align:start position:10% line:84.66% size:37.5% softer texture. 01:06:00.400 --> 01:06:01.833 align:start position:10% line:84.66% size:70% They can have small to large 01:06:01.833 --> 01:06:03.233 align:start position:10% line:84.66% size:37.5% particle sizes. 01:06:03.233 --> 01:06:04.800 align:start position:10% line:84.66% size:80% They can have 15% to 25% fat, or 01:06:04.800 --> 01:06:06.300 align:start position:10% line:84.66% size:70% you can buy low-fat versions 01:06:06.300 --> 01:06:07.866 align:start position:10% line:84.66% size:37.5% that have less. 01:06:07.866 --> 01:06:09.433 align:start position:10% line:84.66% size:80% Typically they have a little bit 01:06:09.433 --> 01:06:10.900 align:start position:10% line:84.66% size:77.5% more water, especially the ones 01:06:10.900 --> 01:06:12.533 align:start position:10% line:84.66% size:50% that are emulsified. 01:06:12.533 --> 01:06:14.066 align:start position:10% line:84.66% size:65% And they have a variety of 01:06:14.066 --> 01:06:15.633 align:start position:10% line:84.66% size:75% different flavors and can have 01:06:15.633 --> 01:06:17.700 align:start position:10% line:84.66% size:75% different ingredients as well. 01:06:17.700 --> 01:06:18.966 align:start position:10% line:84.66% size:75% The other cooked product being 01:06:18.966 --> 01:06:20.533 align:start position:10% line:84.66% size:60% passed around is a great 01:06:20.533 --> 01:06:22.133 align:start position:10% line:84.66% size:20% product. 01:06:22.133 --> 01:06:23.933 align:start position:10% line:84.66% size:62.5% This is another Wisconsin 01:06:23.933 --> 01:06:25.166 align:start position:10% line:84.66% size:65% company, Klement's over in 01:06:25.166 --> 01:06:26.600 align:start position:10% line:84.66% size:25% Milwaukee. 01:06:26.600 --> 01:06:28.233 align:start position:10% line:84.66% size:75% This is called --, and it's is 01:06:28.233 --> 01:06:32.066 align:start position:10% line:84.66% size:70% an aspic or a terrine, which 01:06:32.066 --> 01:06:35.300 align:start position:10% line:84.66% size:75% basically means that it's food 01:06:35.300 --> 01:06:37.733 align:start position:10% line:84.66% size:80% particles, in this case meat and 01:06:37.733 --> 01:06:39.666 align:start position:10% line:84.66% size:65% a few vegetables, that are 01:06:39.666 --> 01:06:41.866 align:start position:10% line:84.66% size:52.5% suspended in gelatin. 01:06:41.866 --> 01:06:44.400 align:start position:10% line:84.66% size:70% Traditionally, this was made 01:06:44.400 --> 01:06:47.133 align:start position:10% line:84.66% size:67.5% without adding any gelatin. 01:06:47.133 --> 01:06:49.600 align:start position:10% line:84.66% size:80% You took parts of a carcass that 01:06:49.600 --> 01:06:52.100 align:start position:10% line:84.66% size:77.5% were high in collagen, like hog 01:06:52.100 --> 01:06:54.233 align:start position:10% line:84.66% size:80% heads, you boiled them in water, 01:06:54.233 --> 01:06:56.833 align:start position:10% line:84.66% size:80% you have tongue and cheek meats, 01:06:56.833 --> 01:07:00.333 align:start position:10% line:84.66% size:75% snouts, you ground them, added 01:07:00.333 --> 01:07:02.733 align:start position:10% line:84.66% size:72.5% some spices, captured some of 01:07:02.733 --> 01:07:04.800 align:start position:10% line:84.66% size:80% the liquid that had a lot of the 01:07:04.800 --> 01:07:06.600 align:start position:10% line:84.66% size:75% collagen in it, added it back, 01:07:06.600 --> 01:07:08.233 align:start position:10% line:84.66% size:60% put it into some type of 01:07:08.233 --> 01:07:09.966 align:start position:10% line:84.66% size:75% vestibule, perhaps a mold, put 01:07:09.966 --> 01:07:11.566 align:start position:10% line:84.66% size:62.5% it in the cooler where it 01:07:11.566 --> 01:07:13.100 align:start position:10% line:84.66% size:35% cooled, voila. 01:07:13.100 --> 01:07:14.633 align:start position:10% line:84.66% size:67.5% Today, we don't have enough 01:07:14.633 --> 01:07:16.433 align:start position:10% line:84.66% size:77.5% heads, it's too expensive to do 01:07:16.433 --> 01:07:18.000 align:start position:10% line:84.66% size:80% that process, so we add a little 01:07:18.000 --> 01:07:19.500 align:start position:10% line:84.66% size:80% bit of JELL-O or gelatin to make 01:07:19.500 --> 01:07:20.933 align:start position:10% line:84.66% size:30% the product. 01:07:20.933 --> 01:07:22.366 align:start position:10% line:84.66% size:80% It typically has vinegar or more 01:07:22.366 --> 01:07:23.900 align:start position:10% line:84.66% size:72.5% vinegar as well as some other 01:07:23.900 --> 01:07:25.666 align:start position:10% line:84.66% size:27.5% vegetables. 01:07:25.666 --> 01:07:27.633 align:start position:10% line:84.66% size:77.5% Where head cheese, its friendly 01:07:27.633 --> 01:07:29.533 align:start position:10% line:84.66% size:75% cousin or sister, doesn't have 01:07:29.533 --> 01:07:31.166 align:start position:10% line:84.66% size:67.5% either of those or has less 01:07:31.166 --> 01:07:34.100 align:start position:10% line:84.66% size:20% vinegar. 01:07:34.100 --> 01:07:36.100 align:start position:10% line:84.66% size:77.5% Ham can be high to low in salt. 01:07:36.100 --> 01:07:39.533 align:start position:10% line:84.66% size:75% It can have very small to very 01:07:39.533 --> 01:07:41.366 align:start position:10% line:84.66% size:80% large particles, as we discussed 01:07:41.366 --> 01:07:43.733 align:start position:10% line:84.66% size:20% earlier. 01:07:43.733 --> 01:07:46.233 align:start position:10% line:84.66% size:62.5% Generally it's very lean. 01:07:46.233 --> 01:07:49.433 align:start position:10% line:84.66% size:72.5% If you see, if ham has fat in 01:07:49.433 --> 01:07:51.200 align:start position:10% line:84.66% size:75% it, you typically visually can 01:07:51.200 --> 01:07:52.966 align:start position:10% line:84.66% size:17.5% see it. 01:07:52.966 --> 01:07:54.600 align:start position:10% line:84.66% size:65% It can have a lot of water 01:07:54.600 --> 01:07:56.100 align:start position:10% line:84.66% size:15% added. 01:07:56.100 --> 01:07:57.633 align:start position:10% line:84.66% size:40% Up to 35% water. 01:07:57.633 --> 01:08:00.066 align:start position:10% line:84.66% size:72.5% Or it can have a lot of water 01:08:00.066 --> 01:08:01.533 align:start position:10% line:84.66% size:20% removed. 01:08:01.533 --> 01:08:03.000 align:start position:10% line:84.66% size:75% Country ham by law has to have 01:08:03.000 --> 01:08:05.033 align:start position:10% line:84.66% size:45% 18% water removal. 01:08:05.033 --> 01:08:06.333 align:start position:10% line:84.66% size:70% So if you have 100 pounds of 01:08:06.333 --> 01:08:08.200 align:start position:10% line:84.66% size:75% ham, it has to yield 88 pounds 01:08:08.200 --> 01:08:09.766 align:start position:10% line:84.66% size:50% of finished product. 01:08:09.766 --> 01:08:10.966 align:start position:10% line:84.66% size:67.5% And it can be served hot or 01:08:10.966 --> 01:08:12.433 align:start position:10% line:84.66% size:12.5% cold. 01:08:12.433 --> 01:08:13.633 align:start position:10% line:84.66% size:75% So the ham being passed around 01:08:13.633 --> 01:08:15.166 align:start position:10% line:84.66% size:77.5% first is a ham made at the meat 01:08:15.166 --> 01:08:16.333 align:start position:10% line:84.66% size:10% lab. 01:08:16.333 --> 01:08:18.133 align:start position:10% line:84.66% size:50% That's this version. 01:08:18.133 --> 01:08:19.833 align:start position:10% line:84.66% size:77.5% And you'll notice that it would 01:08:19.833 --> 01:08:22.566 align:start position:10% line:84.66% size:67.5% be considered a decent ham. 01:08:22.566 --> 01:08:24.600 align:start position:10% line:84.66% size:70% Not something that you would 01:08:24.600 --> 01:08:27.533 align:start position:10% line:84.66% size:65% spend $15 a pound for, not 01:08:27.533 --> 01:08:29.166 align:start position:10% line:84.66% size:75% something you would spend $2 a 01:08:29.166 --> 01:08:30.666 align:start position:10% line:84.66% size:25% pound for. 01:08:30.666 --> 01:08:32.466 align:start position:10% line:84.66% size:77.5% It has good bite because it has 01:08:32.466 --> 01:08:34.133 align:start position:10% line:84.66% size:77.5% some particle reduction but not 01:08:34.133 --> 01:08:36.266 align:start position:10% line:84.66% size:75% very small particle reduction. 01:08:36.266 --> 01:08:38.000 align:start position:10% line:84.66% size:67.5% The second ham that's being 01:08:38.000 --> 01:08:39.833 align:start position:10% line:84.66% size:57.5% passed around is called 01:08:39.833 --> 01:08:42.233 align:start position:10% line:84.66% size:67.5% prosciutto, and it is, as I 01:08:42.233 --> 01:08:44.300 align:start position:10% line:84.66% size:77.5% mentioned earlier, similar to a 01:08:44.300 --> 01:08:46.066 align:start position:10% line:84.66% size:72.5% country ham, kind of the same 01:08:46.066 --> 01:08:47.600 align:start position:10% line:84.66% size:70% classification, actually the 01:08:47.600 --> 01:08:49.100 align:start position:10% line:84.66% size:35% same category. 01:08:49.100 --> 01:08:50.333 align:start position:10% line:84.66% size:70% The closest thing we have to 01:08:50.333 --> 01:08:51.900 align:start position:10% line:84.66% size:80% ancient preservation methods, in 01:08:51.900 --> 01:08:53.733 align:start position:10% line:84.66% size:20% my mind. 01:08:53.733 --> 01:08:56.900 align:start position:10% line:84.66% size:25% High salt. 01:08:56.900 --> 01:09:01.233 align:start position:10% line:84.66% size:75% Product takes a minimum of six 01:09:01.233 --> 01:09:02.900 align:start position:10% line:84.66% size:77.5% months, oftentimes a year and a 01:09:02.900 --> 01:09:04.833 align:start position:10% line:84.66% size:72.5% half and up to three years to 01:09:04.833 --> 01:09:06.666 align:start position:10% line:84.66% size:10% dry. 01:09:06.666 --> 01:09:08.433 align:start position:10% line:84.66% size:77.5% So it's a high-salt, very, very 01:09:08.433 --> 01:09:10.266 align:start position:10% line:84.66% size:30% dry product. 01:09:10.266 --> 01:09:11.766 align:start position:10% line:84.66% size:75% Very expensive product because 01:09:11.766 --> 01:09:13.766 align:start position:10% line:84.66% size:30% of all that. 01:09:21.666 --> 01:09:23.366 align:start position:10% line:84.66% size:77.5% Bacon is another huge category, 01:09:23.366 --> 01:09:25.600 align:start position:10% line:84.66% size:62.5% and the sample that we're 01:09:25.600 --> 01:09:27.533 align:start position:10% line:84.66% size:67.5% passing around is a Patrick 01:09:27.533 --> 01:09:30.666 align:start position:10% line:84.66% size:65% Cudahy fully cooked bacon. 01:09:30.666 --> 01:09:31.733 align:start position:10% line:84.66% size:70% Patrick Cudahy is in Cudahy, 01:09:31.733 --> 01:09:33.033 align:start position:10% line:84.66% size:25% Wisconsin. 01:09:33.033 --> 01:09:35.200 align:start position:10% line:84.66% size:72.5% So, many people look at these 01:09:35.200 --> 01:09:36.733 align:start position:10% line:84.66% size:80% products and they say, wow, this 01:09:36.733 --> 01:09:37.866 align:start position:10% line:84.66% size:77.5% is really expensive to buy this 01:09:37.866 --> 01:09:39.400 align:start position:10% line:84.66% size:40% precooked bacon. 01:09:39.400 --> 01:09:44.800 align:start position:10% line:84.66% size:70% Precooked bacon is expensive 01:09:44.800 --> 01:09:45.800 align:start position:10% line:84.66% size:62.5% because it loses a lot of 01:09:45.800 --> 01:09:48.100 align:start position:10% line:84.66% size:60% moisture, and it has to. 01:09:48.100 --> 01:09:50.333 align:start position:10% line:84.66% size:75% So during the cooking process, 01:09:50.333 --> 01:09:51.833 align:start position:10% line:84.66% size:70% this product has to lose 60% 01:09:51.833 --> 01:09:53.766 align:start position:10% line:84.66% size:22.5% moisture. 01:09:53.766 --> 01:09:56.600 align:start position:10% line:84.66% size:75% So if you had one pound of raw 01:09:56.600 --> 01:09:58.933 align:start position:10% line:84.66% size:80% bacon, you would have to cook it 01:09:58.933 --> 01:10:00.133 align:start position:10% line:84.66% size:62.5% so there would only be .4 01:10:00.133 --> 01:10:01.500 align:start position:10% line:84.66% size:55% pounds left to call it 01:10:01.500 --> 01:10:03.733 align:start position:10% line:84.66% size:40% precooked bacon. 01:10:03.733 --> 01:10:05.900 align:start position:10% line:84.66% size:80% So you're paying for the product 01:10:05.900 --> 01:10:06.933 align:start position:10% line:84.66% size:42.5% that's not there. 01:10:06.933 --> 01:10:08.033 align:start position:10% line:84.66% size:75% It typically has a medium salt 01:10:08.033 --> 01:10:09.033 align:start position:10% line:84.66% size:15% level. 01:10:09.033 --> 01:10:10.300 align:start position:10% line:84.66% size:67.5% Sometimes people think that 01:10:10.300 --> 01:10:11.566 align:start position:10% line:84.66% size:67.5% bacon is very high in salt. 01:10:11.566 --> 01:10:12.600 align:start position:10% line:84.66% size:75% In fact, it's not that high in 01:10:12.600 --> 01:10:13.800 align:start position:10% line:84.66% size:12.5% salt. 01:10:13.800 --> 01:10:15.033 align:start position:10% line:84.66% size:62.5% It's just the perception. 01:10:15.033 --> 01:10:16.833 align:start position:10% line:84.66% size:80% It typically has a firm texture, 01:10:16.833 --> 01:10:18.766 align:start position:10% line:84.66% size:75% can have a fair amount of fat, 01:10:18.766 --> 01:10:20.700 align:start position:10% line:84.66% size:80% between 30% and 50%, and for all 01:10:20.700 --> 01:10:23.233 align:start position:10% line:84.66% size:67.5% bacon, all the water that's 01:10:23.233 --> 01:10:25.200 align:start position:10% line:84.66% size:72.5% added during processing to do 01:10:25.200 --> 01:10:26.666 align:start position:10% line:84.66% size:75% the curing, it all has to come 01:10:26.666 --> 01:10:28.633 align:start position:10% line:84.66% size:22.5% back out. 01:10:28.633 --> 01:10:29.833 align:start position:10% line:84.66% size:65% And there's very stringent 01:10:29.833 --> 01:10:31.333 align:start position:10% line:84.66% size:70% curing regulations regarding 01:10:31.333 --> 01:10:32.566 align:start position:10% line:84.66% size:60% nitrite as well as other 01:10:32.566 --> 01:10:37.033 align:start position:10% line:84.66% size:30% ingredients. 01:10:37.033 --> 01:10:38.066 align:start position:10% line:84.66% size:72.5% The next product being passed 01:10:38.066 --> 01:10:39.766 align:start position:10% line:84.66% size:72.5% around is called corned beef. 01:10:39.766 --> 01:10:41.133 align:start position:10% line:84.66% size:72.5% This is an example of a whole 01:10:41.133 --> 01:10:44.333 align:start position:10% line:84.66% size:52.5% muscle cured product. 01:10:44.333 --> 01:10:45.233 align:start position:10% line:84.66% size:67.5% So typically made from beef 01:10:45.233 --> 01:10:46.900 align:start position:10% line:84.66% size:17.5% rounds. 01:10:46.900 --> 01:10:49.533 align:start position:10% line:84.66% size:75% This was made at the meat lab. 01:10:49.533 --> 01:10:51.066 align:start position:10% line:84.66% size:75% Generally a low to medium salt 01:10:51.066 --> 01:10:52.033 align:start position:10% line:84.66% size:15% level. 01:10:52.033 --> 01:10:53.066 align:start position:10% line:84.66% size:75% So typically the salt is there 01:10:53.066 --> 01:10:54.800 align:start position:10% line:84.66% size:40% just for flavor. 01:10:54.800 --> 01:10:55.666 align:start position:10% line:84.66% size:72.5% A firm texture because it's a 01:10:55.666 --> 01:10:57.033 align:start position:10% line:84.66% size:32.5% whole muscle. 01:10:57.033 --> 01:11:01.233 align:start position:10% line:84.66% size:40% Very little fat. 01:11:01.233 --> 01:11:02.833 align:start position:10% line:84.66% size:60% It can have water added, 01:11:02.833 --> 01:11:04.933 align:start position:10% line:84.66% size:75% typically it has water removed 01:11:04.933 --> 01:11:05.966 align:start position:10% line:84.66% size:70% which is why it's also a bit 01:11:05.966 --> 01:11:07.200 align:start position:10% line:84.66% size:17.5% firmer. 01:11:07.200 --> 01:11:10.100 align:start position:10% line:84.66% size:70% And corned beef received its 01:11:10.100 --> 01:11:14.066 align:start position:10% line:84.66% size:75% name from the corning process. 01:11:14.066 --> 01:11:15.300 align:start position:10% line:84.66% size:72.5% So the corning process really 01:11:15.300 --> 01:11:17.833 align:start position:10% line:84.66% size:67.5% was defined by using coarse 01:11:17.833 --> 01:11:22.666 align:start position:10% line:84.66% size:72.5% granular salt known as corns, 01:11:22.666 --> 01:11:24.566 align:start position:10% line:84.66% size:27.5% salt corns. 01:11:24.566 --> 01:11:25.533 align:start position:10% line:84.66% size:72.5% Today's corned beef typically 01:11:25.533 --> 01:11:27.466 align:start position:10% line:84.66% size:67.5% has very unique ingredients 01:11:27.466 --> 01:11:28.833 align:start position:10% line:84.66% size:77.5% because it's a beef product and 01:11:28.833 --> 01:11:30.866 align:start position:10% line:84.66% size:75% you need a lot of flavor or it 01:11:30.866 --> 01:11:32.366 align:start position:10% line:84.66% size:62.5% can have a lot of flavor. 01:11:32.366 --> 01:11:34.166 align:start position:10% line:84.66% size:80% So you see things like allspice, 01:11:34.166 --> 01:11:35.500 align:start position:10% line:84.66% size:77.5% cloves, mustard seeds, and it's 01:11:35.500 --> 01:11:37.566 align:start position:10% line:84.66% size:57.5% very, very similar to a 01:11:37.566 --> 01:11:40.500 align:start position:10% line:84.66% size:22.5% pastrami. 01:11:40.500 --> 01:11:41.533 align:start position:10% line:84.66% size:62.5% Turkey breast is the last 01:11:41.533 --> 01:11:43.266 align:start position:10% line:84.66% size:80% product that we're going to talk 01:11:43.266 --> 01:11:44.566 align:start position:10% line:84.66% size:15% about. 01:11:44.566 --> 01:11:46.200 align:start position:10% line:84.66% size:80% Turkey breast is a really unique 01:11:46.200 --> 01:11:47.433 align:start position:10% line:84.66% size:72.5% product because it's not that 01:11:47.433 --> 01:11:49.833 align:start position:10% line:84.66% size:70% old of a product, but it is, 01:11:49.833 --> 01:11:51.800 align:start position:10% line:84.66% size:75% today, one of the most popular 01:11:51.800 --> 01:11:53.266 align:start position:10% line:84.66% size:22.5% products. 01:11:53.266 --> 01:11:54.266 align:start position:10% line:84.66% size:67.5% There are tons of different 01:11:54.266 --> 01:11:55.133 align:start position:10% line:84.66% size:25% varieties. 01:11:55.133 --> 01:11:57.200 align:start position:10% line:84.66% size:75% We see it on menus everywhere. 01:11:57.200 --> 01:12:00.566 align:start position:10% line:84.66% size:80% Turkey breast is a low to medium 01:12:00.566 --> 01:12:02.533 align:start position:10% line:84.66% size:32.5% salt product. 01:12:02.533 --> 01:12:04.533 align:start position:10% line:84.66% size:75% So typically around 1.5% to 2% 01:12:04.533 --> 01:12:06.666 align:start position:10% line:84.66% size:12.5% salt. 01:12:06.666 --> 01:12:08.766 align:start position:10% line:84.66% size:77.5% Again, we're at very low levels 01:12:08.766 --> 01:12:11.200 align:start position:10% line:84.66% size:72.5% so that we can still maintain 01:12:11.200 --> 01:12:12.833 align:start position:10% line:84.66% size:20% texture. 01:12:12.833 --> 01:12:14.133 align:start position:10% line:84.66% size:70% It generally has a soft to a 01:12:14.133 --> 01:12:15.700 align:start position:10% line:84.66% size:37.5% medium texture. 01:12:15.700 --> 01:12:16.833 align:start position:10% line:84.66% size:77.5% That's primarily because of the 01:12:16.833 --> 01:12:18.266 align:start position:10% line:84.66% size:55% poultry muscle itself. 01:12:18.266 --> 01:12:21.000 align:start position:10% line:84.66% size:50% Typically very lean. 01:12:21.000 --> 01:12:22.466 align:start position:10% line:84.66% size:65% Generally 10% to 20% water 01:12:22.466 --> 01:12:24.066 align:start position:10% line:84.66% size:15% added. 01:12:24.066 --> 01:12:25.700 align:start position:10% line:84.66% size:75% Sometimes it's cured, and when 01:12:25.700 --> 01:12:27.333 align:start position:10% line:84.66% size:77.5% it's cured it's usually so that 01:12:27.333 --> 01:12:29.166 align:start position:10% line:84.66% size:77.5% it can have a longer shelf life 01:12:29.166 --> 01:12:32.333 align:start position:10% line:84.66% size:75% and it can be a safer product. 01:12:32.333 --> 01:12:35.533 align:start position:10% line:84.66% size:70% And turkey breast has a very 01:12:35.533 --> 01:12:37.466 align:start position:10% line:84.66% size:60% delicate flavor profile. 01:12:37.466 --> 01:12:40.000 align:start position:10% line:84.66% size:75% So by itself, turkey breast is 01:12:40.000 --> 01:12:42.400 align:start position:10% line:84.66% size:32.5% pretty bland. 01:12:42.400 --> 01:12:44.200 align:start position:10% line:84.66% size:77.5% But when you add it to another, 01:12:44.200 --> 01:12:45.266 align:start position:10% line:84.66% size:75% put it on a sandwich or put it 01:12:45.266 --> 01:12:46.966 align:start position:10% line:84.66% size:75% in a wrap, put it in some type 01:12:46.966 --> 01:12:50.566 align:start position:10% line:84.66% size:75% of food dish, it can take on a 01:12:50.566 --> 01:12:51.900 align:start position:10% line:84.66% size:70% lot of flavors and it does a 01:12:51.900 --> 01:12:57.200 align:start position:10% line:84.66% size:72.5% very, very great job of that. 01:12:57.200 --> 01:12:58.966 align:start position:10% line:84.66% size:70% This concludes my discussion 01:12:58.966 --> 01:13:01.266 align:start position:10% line:84.66% size:80% about the history and science of 01:13:01.266 --> 01:13:03.033 align:start position:10% line:84.66% size:35% meat products. 01:13:03.033 --> 01:13:04.666 align:start position:10% line:84.66% size:72.5% I thank you for your time and 01:13:04.666 --> 01:13:05.800 align:start position:10% line:84.66% size:25% attention. 01:13:05.800 --> 01:13:07.100 align:start position:10% line:84.66% size:25% [APPLAUSE]