Location: Nutrient Data LaboratoryTitle: Changes in nutrient levels for three fresh pork loin cuts between 1992-2010 Author
|Patterson, Kristine - Kris|
Submitted to: Procedia Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/29/2013
Publication Date: 5/29/2013
Citation: Williams, J.R., Howe, J.C., Patterson, K.K., Holden, J.M., Roseland, J.M., Thompson, L., Heilman, J., Snyder, C., Lofgren, P. 2013. Changes in nutrient levels for three fresh pork loin cuts between 1992-2010. Procedia Food Science. 2:93-98. Interpretive Summary: As part of a collaborative research study between scientists at U.S. Department of Agriculture (USDA), Texas Tech University, and the National Pork Board, a study was conducted to determine nutrient values in pork from 1992 to 2010. Three popular raw pork cuts were selected for this study; baby back ribs, sirloin roast, and blade chops using a nationwide sampling plan developed for USDA National Food and Nutrient Analysis plan. Nutrients analyzed included moisture, total fat, protein, cholesterol, sodium, potassium, phosphorus, calcium, iron, and zinc content in all three cuts. On comparison, results indicated that nutrients like moisture, sodium, phosphorus, potassium and calcium were significantly increased whereas fat and cholesterol had decreased from 1992 to 2010. These updated data are publicly available and released annually in the USDA National Nutrient Database for Standard Reference and used by consumers, restaurant associations, researchers, and dietitians to have the necessary information for selecting leaner cuts.
Technical Abstract: Since pork nutrient composition changes have occurred over the past two decades, a collaborative study was conducted by scientists at the U.S. 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 (Pehrsson, P. et al, J. Food Comp. Anal 13:379, 2000). 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 U.S. 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, moisture was significantly higher (p<0.001) while total fat was lower (p<0.001) in all three cuts. Cholesterol was significantly less in two of the three cuts. Sodium values for 2010 were higher in all three cuts by 7-24% but still below 90 mg/100 g. Phosphorus was higher (p<0.05) in 2010 whereas iron was lower (p<0.001). For potassium, calcium, and zinc, the differences between the two data sets varied. This research updates the values in SR and provides current and accurate data for use in nutrition monitoring and policy.