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ISSN: 2637-4676

Current Investigations in Agriculture and Current Research

Opinion(ISSN: 2637-4676)

Fast Food Pork in North America

Volume 2- Issue 4

W Jon Meadus*

  • Author Information Open or Close
    • Agriculture and Agri-Food Canada, AAFC-Lacombe, Canada

    *Corresponding author: W Jon Meadus, Agriculture and Agri-Food Canada, AAFC-Lacombe, Canada

Received: May 02, 2018;   Published: May 14, 2018

DOI: 10.32474/CIACR.2018.02.000145

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Annotation

Try to remember the last time you bought a pork item at a fast food restaurant in North America. Not a ham sandwich from Subway or a breakfast sandwich from Tim Hortons but a pork burger from MacDonald’s, Wendy’s, A&W, or Burger King. They have tried in the past offering the McRib from McDonalds but the closest permanent pork menu item, is an offer of bacon to act as a flavor accent but no real pork burgers. Now in 2018, we have the pulled pork sandwich which comes lathered in BBQ sauce, which actually might make a lasting impression but is it really a pork product or a sauce product? (Figure 1). Pork vs Beef Burger, What’s the Difference FAT. Ground pork is relatively cheap when compared to beef burgers, sometimes almost half the price of regular ground hamburger (beef burger) but pork burgers have not made much progress into the fast menu in North America. Maybe it is the amount or type of fat? In Japan, they describe a pork and beef burger mixture as `aibiki niku’. The mixture can reach 50/50 and the flavour is described as being `un-detectable’ from standard 100% beef burger. If it is 100% beef, then it is often labelled as `100% Wagyu’ beef burger.

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