Submitted to: Experimental Biology
Publication Type: Abstract only
Publication Acceptance Date: 11/7/2006
Publication Date: 4/25/2007
Citation: Williams, J., Howe, J.C., Trainer, D., Snyder, C., Boillot, K., Lofgren, L., Buege, D., Douglass, L., Holden, J.M. 2007. Nutrient comparison between enhanced and natural fresh pork. Experimental Biology, April 25, 2007, Washington, D.C. Interpretive Summary:
Technical Abstract: To improve taste, texture, and color, many pork products are enhanced with solutions of water, salts, and other flavorings. This study evaluated the effect of enhancement and cooking method on the mineral content of fresh pork. Natural (N; n=72) and enhanced (EN; n=72) fresh pork cuts (nine cuts, including shoulder blade steak, top loin chop and tenderloin) were randomly purchased from 12 retail outlets and cooked by braising (BRS), roasting (RST), or broiling (BRL). Mineral content of raw (n=72) and cooked cuts (n=72) were analyzed by ICP. Analytical quality control was monitored by including duplicate sampling and certified reference materials. Nutrient values were compared by ANOVA (critical level = p<.05). For all cuts, levels of calcium, iron, zinc, and magnesium (mg/100g) increased with cooking. Iron, magnesium, potassium, sodium and phosphorus levels were higher in EN cuts (p<.001). However, the responses of sodium and phosphorus to enhancement were affected by cooking method (BRS < RST or BRL). These data demonstrate a need to specify cooking method and type of product (N or EN) in the USDA National Nutrient Database for Standard Reference. These data will be used health professionals for diet counseling of individuals with Na related health issues, and by researchers and government agencies for nutrition monitoring, consumption surveys, and policy development. Funded by the National Pork Board.