Nutrient composition of selected pork loin cuts

Abstract

Some of the nutritional composition data on pork reported in the USDA National Nutrient Database for Standard Reference has not been updated in 20 years, and the pork industry has changed significantly during the last two decades there exists a need to determine the current composition of pork available in the retail market. Nutritional composition data available in the SR is utilized by medical professionals, nutritionists and dietitians, industry, consumers and is used to establish food and nutrition policy in the U.S. The information in the SR also serves as a basis for many other nutritional databases in the U.S. and abroad. Additionally, the Food Safety Inspection Service (FSIS) in December of 2010 passed a rule requiring nutritional labeling of single-ingredient raw meat and poultry products to become effective January 1, 2012 (FSIS, 2010). It is important then that accurate data be available for the multitude of users that rely on the SR. As such the objectives of this research were to: 1) determine the raw and cooked composition of three cuts of pork, bone-in blade chops and roasts and baby back ribs; 2) determine the amount of separable lean, separable fat and refuse from the raw and cooked cuts; and 3) determine cooking losses and nutrient retention for the cooked products.