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Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked Pork
Author(s) -
MORGAN J.B.,
CALKINS C.R.,
MANDIGO R.W.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07795.x
Subject(s) - food science , chemistry , loin , caloric theory , roasting , calorie , cholesterol , biochemistry , endocrinology , biology
The effect of external fat trim on fat, caloric, and cholesterol content of pork lean was investigated. Paired top‐loin chops (TL), rib chops (RC) and blade steaks (BS) were obtained and trimmed free of all subcutaneous fat before (NF) or after (SF) cooking. Cuts were cooked to 71°C by roasting, pan‐frying, braising or microwaving. Lean from TL chops having SF contained more fat and calories and similar amounts of cholesterol compared with NF chops, regardless of cooking method. Few differences were observed in fat and caloric content of RC and BS cooked with SF versus NF, perhaps due to seam fat. Eliminating external fat prior to cooking reduced fat and caloric content of pork lean.