Nutrient composition of seven retail cuts of pork purchased in Canada
1989
Stewart, L.M. | Lloyd, L.E. | Wood, D.F.
The objective of this study was to determine the proximate, cholesterol and mineral composition of seven retail pork cuts, raw and cooked. The separable lean tissue was analyzed for water, lipid, protein, ash, cholesterol and seven minerals. The separable adipose tissue was analyzed for water, lipid, protein and cholesterol. The nutrient composition of the total edible portion (lean plus adipose tissue) was calculated from these figures. The lipid content of the seven cuts averaged 6.1% in raw lean tissue, 12.2% in cooked lean tissue, 20.2% in raw total edible tissue and 20.3% in cooked total edible tissue. Cholesterol content averaged 56 mg/100 g in raw lean tissue, 71 mg/100 g in cooked lean tissue, 59 mg/100 g in raw total edible portion, and 72 mg/100 g in cooked total edible portion. Lean tissue had an average iron content of 0.9 mg/100 g on a raw basis and 1.2 mg/100 g on a cooked basis. Zinc content averaged 2.7 mg/100 g in raw lean tissue and 3.8 in cooked lean tissue.
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