Changes in Nutrient Levels for Three Fresh Pork Loin Cuts between 1992 and 2010

Abstract

Since nutrient composition of pork has changed over the past two decades, a collaborative study was conducted by scientists at the US 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 . 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 US 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). Values for potassium, calcium, and zinc varied between the two data sets. This research updates the values in SR and provides current and accurate data for use in nutrition monitoring and policy.

Nutrient content of key cuts of pork in the UK

“…There have been many changes to the production of pork, including different breeds of pigs, a change in diet and an increase in supplementation and these changes will have impacted the fat content. Others have also noted a decrease in fat content (Williams et al 2013) and the results from this survey are similar to that found in Australia (Greenfield et al 2009).…”