title: The nutrient composition of three cuts obtained from P-class South African pork carcasses.
abstract: The shoulder, loin and leg from P-class pork carcasses were used to determine the nutrient composition of both raw and cooked cuts. Significantly lower fat content were observed in the current study for the leg (5.21g/100g) and loin (6.99g/100g) compared to the shoulder cut (10.32g/100g). The overall percentage fat for all three cuts was less than 10% which is recommended by the South African Heart Mark. The cooked loin cut contained the most protein (27.50g/100g) of the three cooked cuts. When compared to other meat products (beef, mutton and chicken) it is clear that pork is a good source of B vitamins, especially vitamin B3. The cooked loin cut contained the least vitamin B1 (0.22mg/100g), B2 (0.02mg/100g) but the most vitamin B3 (7.09mg/100g), of the three cooked cuts. The 100g cooked shoulder, loin and leg cuts provide on average 40.11% protein, 5.19% magnesium, 3.37% calcium, 24.29% phosphorus, 18.22% zinc, 22.33% iron and 22.50% vitamin B1, 2.57% vitamin B2 and 42.6% vitamin B3 of Recommended Daily Allowances for males, age 25-50. Energy from a 100g portion provides 5.81% of the Recommended Daily Allowances. To conclude, the pork cuts are undoubtedly a good source of nutrients that is required for good health because it is high in protein, have a low fat content and are a nutrient-packed choice for the family and compares favourably with the fat, energy, and cholesterol content of many other meats and poultry.
authors.affiliation: ARC - Animal Production Institute, Private Bag X2, Irene 0062, South Africa. ina@arc.agric.za
authors.forename: S M
authors.initials: SM
authors.lastname: van Heerden
authors.forename: M F
authors.initials: MF
authors.lastname: Smith
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D003296:Cooking; D005223:Fats / Q000032:analysis; D005511:Food Handling; D008460:Meat / Q000032:analysis*; D009753:Nutritive Value; D011506:Proteins / Q000032:analysis; D013019:South Africa; D013552:Swine; D014815:Vitamins / Q000032:analysis
chemical_list: D005223:Fats; D011506:Proteins; D014815:Vitamins