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United States Department of Agriculture

Agricultural Research Service

Title: Nutrient Content of Single – Muscle Pork Cuts

item Williams, Juhi
item Howe, Julliette
item Trainer, Denise
item Snyder, C
item Lofgren, P
item Buege, D
item Holden, Joanne

Submitted to: National Nutrient Databank Conference
Publication Type: Abstract Only
Publication Acceptance Date: 11/12/2008
Publication Date: 11/17/2008
Citation: Williams, J., Howe, J., Trainer, D., Snyder, C., Lofgren, P., Buege, D., Holden, J.M. 2009. Nutrient content of single – muscle pork cuts. 33rd National Nutrient Databank Conference, April 17, 2009, New Orleans, Louisiana.

Interpretive Summary:

Technical Abstract: The two objectives of this study were to determine the nutrient profiles of four fresh pork cuts (fabricated from individual muscles extracted from subprimals) for dissemination in the USDA National Nutrient Database for Standard Reference (SR) and determine cooking yields and nutrient retention factors of the pork cuts. A total of twelve samples from the shoulder (Pectoralis profundi (PP), Teres major (TM)); leg (Gracilis(GR)); and knuckle (Vastus lateralis/Rectus femoris (VL)) were obtained from production plants in North Carolina and Iowa. Six paired cuts were fabricated from the left and right sides of the carcass. One member of each pair was prepared raw and the other cooked either by broiling (PP, TM, and GR) or braising (VL). After cooling, the cooked product was cubed, hand mixed, and divided into individual samples or composites of two- or three-carcass samples. Proximate nutrients and cholesterol were determined on individual muscle samples, both raw and cooked. Fatty acids, choline, folate, and amino acids were analyzed on three-carcass composites. Vitamins and minerals were analyzed on two-carcass composites. Results indicate that VL, raw and cooked, contained the highest level of protein and the lowest amount of fat when compared to the other cuts. Conversely, PP cooked contained the highest amount of fat and the lowest amount of moisture. Sodium was higher in GR (raw and cooked) and lower in VL (cooked) compared to other cuts. Niacin levels, raw and cooked, were the highest among all B-vitamins, particularly for PP. Cooking yield was lowest (72%) for braising compared to broiling (82%). The highest nutrient retentions were obtained with braising when compared to broiling. The new pork cuts represent good sources of iron, zinc, and B–vitamins, especially niacin. These nutrient profiles of single-muscle pork cuts were released in USDA National Nutrient Database for Standard Reference, version 21.

Last Modified: 10/17/2017
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