The nutrient composition of three cuts obtained from P-class South African pork carcasses

• Published in: Food chemistry 2013-10, Vol.140 (3), p.458-465
• Main Authors: van Heerden, S.M., Smith, M.F.
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Cattle; Chickens; Cooking; Fats - analysis; Food Handling; Food toxicology; Leg; Loin; Meat - analysis; Medical sciences; Nutrient composition; Nutritive Value; Proteins - analysis; Shoulder cuts; South Africa; South African pork; Swine; Toxicology; Vitamins - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.10.066

► Overall % fat for three cuts was less than 10% ass recommended by the SA Heart Mark. ► Comparing to other meat products pork is a good source of B vitamins. ► Pork makes a valuable nutrient contribution to the RDA, males & females 25–50 years. ► Successful pork campaign could be launched on the theme: pork as the other white meat. The shoulder, loin and leg from P-class pork carcasses were used to determine the nutrient composition of both raw and cooked cuts. Significantly lower fat content were observed in the current study for the leg (5.21g/100g) and loin (6.99g/100g) compared to the shoulder cut (10.32g/100g). The overall percentage fat for all three cuts was less than 10% which is recommended by the South African Heart Mark. The cooked loin cut contained the most protein (27.50g/100g) of the three cooked cuts. When compared to other meat products (beef, mutton and chicken) it is clear that pork is a good source of B vitamins, especially vitamin B3. The cooked loin cut contained the least vitamin B1 (0.22mg/100g), B2 (0.02mg/100g) but the most vitamin B3 (7.09mg/100g), of the three cooked cuts. The 100g cooked shoulder, loin and leg cuts provide on average 40.11% protein, 5.19% magnesium, 3.37% calcium, 24.29% phosphorus, 18.22% zinc, 22.33% iron and 22.50% vitamin B1, 2.57% vitamin B2 and 42.6% vitamin B3 of Recommended Daily Allowances for males, age 25–50. Energy from a 100g portion provides 5.81% of the Recommended Daily Allowances. To conclude, the pork cuts are undoubtedly a good source of nutrients that is required for good health because it is high in protein, have a low fat content and are a nutrient-packed choice for the family and compares favourably with the fat, energy, and cholesterol content of many other meats and poultry.