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United States Department of Agriculture

Agricultural Research Service

Title: Nutrient Composition in Ground Pork using Regression Techniques

Authors
item Williams, Juhi - NATL PORK BOARD
item Howe, Juliette - NATL CATTLEMENS BEEF ASSO
item Synder, Ceci - NATL PORK BOARD
item Boillot, Karen - NATL PORK BOARD
item Lofgren, Phillip - NATL PORK BOARD
item Thompson, Leslie - TEXAS TECH UNIVERSITY
item Luna, Anamarie - TEXAS TECH UNIVERSITY
item Nalawade, Abhijit - TEXAS TECH UNIVERSITY
item Douglass, Larry - UNIVERSITY OF MARYLAND
item Holden, Joanne

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 10, 2008
Publication Date: June 10, 2009
Citation: Williams, J., Howe, J., Synder, C., Boillot, K., Lofgren, P., Thompson, L., Luna, A., Nalawade, A., Douglass, L., Holden, J.M. 2009. Nutrient composition in ground pork using regression techniques. Institute of Food Technologists (IFT), June 6-10, 2009, Anaheim, California.

Technical Abstract: New data on nutrient composition of ground pork products available in the US retail market were needed to update the USDA National Nutrient Database for Standard Reference (SR) and to support nutritional intake studies of the population. A collaborative study was conducted to determine the mathematical relationship between individual nutrients and fat content of raw ground pork using mixed model regression analysis. Twelve ground pork samples were obtained from each of the four US commercial packers. These samples were formulated by the packer to provide the following fat levels: low fat, 1 to 8%; medium fat, 10 to 25%; and high fat, 26 to 30%. Samples from each fat level were divided into aliquots for raw products, grilled patties, and pan-browned crumbles. Patties and crumbles were cooked on a pre-heated electric skillet to an internal temperature of 165º F. After cooling and draining using a prescribed method, samples were homogenized into individual or composite samples for nutrient analysis. Samples were analyzed for proximates, cholesterol, and B-vitamins using AOAC methods and for mineral content by atomic absorption spectrophotometry. Quality assurance was monitored through the use of certified reference materials, in-house controls, and random duplicate sampling. For most nutrients, in the raw sample and in cooked crumbles the relationship to raw total fat content was linear. For many lipid-associated nutrients in grilled samples, however, the relationship to raw total fat was quadratic. A linear relationship existed between total fat (from 2-30%) and the minerals K, Mg, P, and Se. Niacin and thiamin had a positive linear relationship with raw total fat whereas no relationship was noted with riboflavin and total fat. Equations developed during this study are designed to be used by the pork industry to estimate nutrient values for labeling ground pork products. These equations will be disseminated with SR 22.

Last Modified: 8/22/2014