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Nutrient comparison between enhanced and natural fresh pork
Author(s) -
Williams Juhi Rohatgi,
Howe Juliette C.,
Trainer Denise,
Holden Joanne M.,
Snyder Ceci,
Boillot Karen,
Lofgren Philip A.,
Douglas Larry W.
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a315-a
Subject(s) - food science , chemistry , phosphorus , nutrient , potassium , sodium , tenderness , loin , organic chemistry
To preserve taste, and tenderness, some pork products are enhanced with solutions of water, salts, and other flavorings. This study evaluated the effect of enhancement and cooking method on the mineral content of fresh pork. Natural (N; n=72) and enhanced (EN; n=72) fresh pork cuts (nine cuts, including shoulder blade steak, top loin chop and tenderloin) were randomly purchased from 12 retail outlets and cooked by braising (BRS), roasting (RST), or broiling (BRL). Mineral content of raw (n=72) and cooked cuts (n=72) were analyzed by ICP. Analytical quality control was monitored by including duplicate sampling and certified reference materials. Nutrient values were compared by ANOVA (critical level = p<.05). For all cuts, levels of calcium, iron, zinc, and magnesium (mg/100g) increased with cooking. Iron, magnesium, potassium, sodium and phosphorus levels were higher in EN cuts (p<.001). However, the responses of sodium and phosphorus to enhancement were affected by cooking method (BRS < RST or BRL). These data demonstrate a need to specify cooking method and type of product (N or EN) in the USDA National Nutrient Database for Standard Reference. These data will be used health professionals for diet counseling of individuals with Na related health issues, and by researchers and government agencies for nutrition monitoring, consumption surveys, and policy development. Funded by the National Pork Board.