{"id":3100,"date":"2020-12-15T15:55:12","date_gmt":"2020-12-15T15:55:12","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3100"},"modified":"2020-12-15T16:01:23","modified_gmt":"2020-12-15T16:01:23","slug":"processing-of-ham-bacon-gammon","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/","title":{"rendered":"PROCESSING OF HAM, BACON &#038; GAMMON"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3100\" class=\"elementor elementor-3100\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6492e0e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6492e0e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d778250\" data-id=\"d778250\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cda8c4d elementor-widget elementor-widget-image\" data-id=\"cda8c4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"432\" height=\"300\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg\" class=\"attachment-large size-large wp-image-3111\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg 432w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing-300x208.jpg 300w\" sizes=\"(max-width: 432px) 100vw, 432px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-daa0c4d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"daa0c4d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ecd83bc\" data-id=\"ecd83bc\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-623ea2a elementor-widget elementor-widget-text-editor\" data-id=\"623ea2a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #000000;\">BACON PROCESSING:<\/span><\/strong><\/p><p><span style=\"color: #000000;\">Fresh pork bellies are shipped to processing companies in large containers called \u201ccombo bins.\u201d<\/span><\/p><p><span style=\"color: #000000;\">Individual bellies undergo the following before being converted into sliced bacon for the consumer:<\/span><\/p><ul><li><span style=\"color: #000000;\"><em>Skinned (using a Townsend skinner)<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Trimmed of ragged edges (using Whizard knives)<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Pumped (usually Townsend injector)<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Placed on bacon combs and put on trees or trucks for thermal processing<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Thermal processing<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Chilling<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Pressing<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Slicing (Anco slicer)<\/em><\/span><ul><li><span style=\"color: #000000;\"><em>Premium slices<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Secondary slices<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Ends and pieces<\/em><\/span><\/li><\/ul><\/li><li><span style=\"color: #000000;\"><em>Packaging<\/em><\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">HAM PROCESSING:<\/span><\/strong><\/p><p><span style=\"color: #000000;\">There are three general ham processing systems depending on the ultimate product:<\/span><\/p><ul><li><span style=\"color: #000000;\"><strong><em>Traditional bone-in cured\/smoked ham<\/em><\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong><em>Boneless, premium ham<\/em><\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong><em>Boneless, sectioned or chopped and formed ham<\/em><\/strong><\/span><\/li><\/ul><p><span style=\"text-decoration: underline;\"><strong><span style=\"color: #000000; text-decoration: underline;\">Traditional bone-in cured\/smoked ham\/Green bacon<\/span><\/strong><\/span><\/p><p><span style=\"color: #000000;\">Made in the following sequence:<\/span><\/p><ul><li><span style=\"color: #000000;\"><em>Arrive at processing plant in \u201ccombo bins\u201d in weight range categories<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Trimmed of some of the collar fat and skin (Townsend skinner)<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Pumped<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Netted<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Placed on tree or truck for thermal processing<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Thermal processed<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Chilled<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Wrapped with paper<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Boxed<\/em><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Boneless, premium ham<\/span><\/p><p><span style=\"color: #000000;\"><em>Hams are received as usual, but are completely defatted and deseamed.<\/em><\/span><\/p><p><span style=\"color: #000000;\"><em>Premium muscles \u2014\u00a0<\/em>semimembranosus-adductor<em>\u00a0and\u00a0<\/em>biceps femoris- semitendinosus<em>\u00a0\u2014 are used. Usually only the\u00a0<\/em>semimembranosus-adductor<em>\u00a0muscles are used to make hams such as Hormel\u2019s Cure 81<\/em><em><sup>\u00ae<\/sup><\/em><em>.<\/em><\/span><\/p><ul><li><span style=\"color: #000000;\"><em>Muscles are injected<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Cured muscles undergo massaging or tumbling<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Massaging and Tumbling<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Muscles are netted together or placed in casings (usually 2 or 1-<\/em><em><sup>1<\/sup><\/em><em>\/2)<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Ham molds are placed on the product before thermal processing to give shape<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Thermal processing<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Chilling<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Cutting in half (for some of the hams)<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Packaging<\/em><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Boneless, sectioned or chopped and formed<\/span><\/p><p><span style=\"color: #000000;\"><em>These are made virtually the same way that the premium hams are except that the\u00a0<\/em>biceps femoris-semitendinosus<em>\u00a0muscles are chopped or sectioned into smaller pieces along with muscles from the shank and the knuckle. Tumbling and massaging are used to cause the pieces to \u201cstick\u201d together.<\/em><\/span><\/p><p>\u00a0<\/p><p><span style=\"color: #000000;\">Curing<\/span><\/p><p><span style=\"color: #000000;\">Bacon \u2014 120 ppm in-going sodium nitrite or 148 ppm in-going potassium nitrite; 550 ppm of ascorbates or erythorbates. For dry cured bacon, 200 ppm in-going sodium nitrite or 246 ppm in-going potassium nitrite.<\/span><\/p><p><span style=\"color: #000000;\">Maximum final weight = 100 percent of green weight<\/span><\/p><p><span style=\"color: #000000;\">Hams \u2014 200 ppm in-going nitrite; 550 ppm of ascorbates or erythorbates<\/span><\/p><p><span style=\"color: #000000;\">Maximum final weight = Depends on PFF regulations<\/span><\/p><p><span style=\"color: #000000;\">Thermal processing<\/span><\/p><p><span style=\"color: #000000;\">Bacon \u2014 target temperature = 124 to 126\u00b0F<\/span><\/p><p><span style=\"color: #000000;\">Hams \u2014 must reach at least 144\u00b0F (must reach 144\u00b0F to kill\u00a0<em>trichinella spiralis\u00a0<\/em>instantly)<\/span><\/p><p><span style=\"color: #000000;\">Thermal processing is used to \u201cset\u201d the premium and section and formed hams (heat coagulable proteins). Cooked hams must reach 150\u00b0F.<\/span><\/p><p><span style=\"color: #000000;\">Smoking<\/span><\/p><p><span style=\"color: #000000;\">Combustion of moist sawdust (hardwood) or the use of liquid smoke<\/span><\/p><ul><li><span style=\"color: #000000;\"><em>Flavor<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Color<\/em><\/span><\/li><li><span style=\"color: #000000;\"><em>Bacteriostatic or bactericidal properties<\/em><\/span><\/li><\/ul><p><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/meat.tamu.edu\/ansc-307-honors\/bacon-and-ham-processing\">FOR MORE INFO: https:\/\/meat.tamu.edu\/ansc-307-honors\/bacon-and-ham-processing<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>BACON PROCESSING: Fresh pork bellies are shipped to processing companies in large containers called \u201ccombo bins.\u201d Individual bellies undergo the following before being converted into sliced bacon for the consumer: Skinned (using a Townsend skinner) Trimmed of ragged edges (using Whizard knives) Pumped (usually Townsend injector) Placed on bacon combs and put on trees or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3100","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PROCESSING OF HAM, BACON &amp; GAMMON - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"PROCESSING OF HAM BACON AND GAMMON : IT INCLUDES THE PRE-PREPARATION AND PREPARATION STEPS TO TAKE OUT THE DESIRABLE CUTS OF THE PORK TO MAKE THEM READY TO CONSUME.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PROCESSING OF HAM, BACON &amp; GAMMON - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"PROCESSING OF HAM BACON AND GAMMON : IT INCLUDES THE PRE-PREPARATION AND PREPARATION STEPS TO TAKE OUT THE DESIRABLE CUTS OF THE PORK TO MAKE THEM READY TO CONSUME.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-15T16:01:23+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/\",\"name\":\"PROCESSING OF HAM, BACON & GAMMON - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg\",\"datePublished\":\"2020-12-15T15:55:12+00:00\",\"dateModified\":\"2020-12-15T16:01:23+00:00\",\"description\":\"PROCESSING OF HAM BACON AND GAMMON : IT INCLUDES THE PRE-PREPARATION AND PREPARATION STEPS TO TAKE OUT THE DESIRABLE CUTS OF THE PORK TO MAKE THEM READY TO CONSUME.\",\"breadcrumb\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#primaryimage\",\"url\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg\",\"contentUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"IHM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"HM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"BHMCT 3RD YEAR\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/\"},{\"@type\":\"ListItem\",\"position\":5,\"name\":\"FOOD PRODUCTION 5TH SEM\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/\"},{\"@type\":\"ListItem\",\"position\":6,\"name\":\"PROCESSING OF HAM, BACON &#038; GAMMON\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ihmnotessite.com\/#website\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"name\":\"IHMNOTESSITE\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/ihmnotessite.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ihmnotessite.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ihmnotessite.com\/#organization\",\"name\":\"IHMNOTESSITE\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"contentUrl\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"width\":234,\"height\":147,\"caption\":\"IHMNOTESSITE\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"PROCESSING OF HAM, BACON & GAMMON - IHMNOTESSITE","description":"PROCESSING OF HAM BACON AND GAMMON : IT INCLUDES THE PRE-PREPARATION AND PREPARATION STEPS TO TAKE OUT THE DESIRABLE CUTS OF THE PORK TO MAKE THEM READY TO CONSUME.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/","og_locale":"en_GB","og_type":"article","og_title":"PROCESSING OF HAM, BACON & GAMMON - IHMNOTESSITE","og_description":"PROCESSING OF HAM BACON AND GAMMON : IT INCLUDES THE PRE-PREPARATION AND PREPARATION STEPS TO TAKE OUT THE DESIRABLE CUTS OF THE PORK TO MAKE THEM READY TO CONSUME.","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-12-15T16:01:23+00:00","og_image":[{"url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/","name":"PROCESSING OF HAM, BACON & GAMMON - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#primaryimage"},"thumbnailUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg","datePublished":"2020-12-15T15:55:12+00:00","dateModified":"2020-12-15T16:01:23+00:00","description":"PROCESSING OF HAM BACON AND GAMMON : IT INCLUDES THE PRE-PREPARATION AND PREPARATION STEPS TO TAKE OUT THE DESIRABLE CUTS OF THE PORK TO MAKE THEM READY TO CONSUME.","breadcrumb":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#primaryimage","url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg","contentUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/processing.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/processing-of-ham-bacon-gammon\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":2,"name":"IHM NOTES","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":3,"name":"HM NOTES","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/"},{"@type":"ListItem","position":4,"name":"BHMCT 3RD YEAR","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/"},{"@type":"ListItem","position":5,"name":"FOOD PRODUCTION 5TH SEM","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/"},{"@type":"ListItem","position":6,"name":"PROCESSING OF HAM, BACON &#038; GAMMON"}]},{"@type":"WebSite","@id":"https:\/\/ihmnotessite.com\/#website","url":"https:\/\/ihmnotessite.com\/","name":"IHMNOTESSITE","description":"","publisher":{"@id":"https:\/\/ihmnotessite.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ihmnotessite.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/ihmnotessite.com\/#organization","name":"IHMNOTESSITE","url":"https:\/\/ihmnotessite.com\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/","url":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","contentUrl":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","width":234,"height":147,"caption":"IHMNOTESSITE"},"image":{"@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/"}}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/3100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/comments?post=3100"}],"version-history":[{"count":7,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/3100\/revisions"}],"predecessor-version":[{"id":3114,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/3100\/revisions\/3114"}],"up":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/374"}],"wp:attachment":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/media?parent=3100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}