The USDA’s Agricultural Research Service (ARS) has conducted a study to determine the nutrient composition of nine fresh pork cuts. This is the first time the nutrient composition data for fresh pork has been updated since 1991.
The ARS, in collaboration with scientists at the University of Wisconsin and the National Pork Board, examined bone-in shoulder blade steak, boneless tenderloin roast, boneless top loin chop, boneless top loin roast, bone-in sirloin roast, bone-in center loin chop, bone-in center rib chop, bone-in country-style ribs, and bone-in spare ribs. The cuts were purchased from 12 retail outlets and evaluated both raw and cooked.
The data showed significant changes in nutrient composition, with eight of the nine cuts found to be leaner than those previously analyzed. The protein content remained unchanged. The nutrient profiles provide key information for establishing nutritional recommendations concerning pork’s role in a healthful diet. It will also be used as the basis for nutrition labeling of pork products in the future.
Source:
ThePigSite.com