Changes in Nutrient Levels for Three Fresh Pork Loin Cuts between 1992 and 2010

Publication date: 2013 Source:Procedia Food Science, Volume 2 Author(s): J.R. Williams , J.C. Howe , K.Y. Patterson , J.M. Holden , J.M. Roseland , L. Thompson , A.M. Luna , J. Heilman , S. Thomas , C. Snyder , P. Lofgren Since nutrient composition of pork has changed over the past two decades, a collaborative study was conducted by scientists at the US Department of Agriculture (USDA), Texas Tech University and the National Pork Board to determine current nutrient values. The purpose was to obtain analytical nutrient data for three highly consumed fresh pork products in the USDA National Nutrient Database for Standard Reference (SR) and to compare the results to data obtained in 1992. Bone-in baby back ribs (BKR), boneless sirloin roast (SRB), and bone-in blade chops (BCB) were purchased from 12 retail outlets using a nationwide sampling plan developed for USDA's National Food and Nutrient Analysis Program. Nutrient values for proximate, cholesterol, and minerals were determined by commercial laboratories using validated methodology including quality control procedures. The 1992 data used for comparison were derived from analyses of samples of raw fresh pork retail cuts which were obtained from supermarkets in 15 cities across the US in a nation-wide market basket study. Nutrient values from 1992 and 2010 for equivalent cuts were statistically evaluated using a paired two-tailed T-test (critical value p<0.05). Comparing 2010 values to 1992 values, moist...
Source: Procedia Food Science - Category: Food Science Source Type: research