Our local grocer had a pretty darn good deal on center cut pork tenderloins recently.... and... bacon. So, I purchased a bunch of each and fixed up some bacon wrapped tenderloins. I noticed something undesirable in one of my tenderloins.
Can you identify the less desirable cuts?
Ok, you can see the two fillets on the left that are pink. This is a condition of lower acidity in the meat. It is call Pale, Soft and Exudive (PSE) meat. There are two main reasons for this PSE condition in the meat. The first is a heredity issue with Porcine Stress Syndrome (PSS) and the other is pre-slaughter stress.
What is less desirable about PSE meat?
1. It is pink.. not red.
2. It is soft/squishy not firm.
3. It exudes moisture.. slime.
Frankly the meat tastes the same with different mouth feel and it looses its moisture quickly. So if your grill chef burns all of your meat anyway, you might not ever notice the difference!
Hey you out there slaughtering hogs out there... please be nice to the piggys before you dispatching them.
Now add Bacon! Have you tried the lower sodium bacon? Less salt, more chemicals, yum!
Here they are all wrapped up. See the two PSE cuts? I'll fix those for my brother next time he's over... he's used to burnt meat anyway. 8^D
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