Nutrient Content and Edible Yield of Selected Cuts of Cooked Pork
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1352–1353, July 1983
How to Cite
JOHNSON, W. A. and DEETHARDT, D. E. (1983), Nutrient Content and Edible Yield of Selected Cuts of Cooked Pork. Journal of Food Science, 48: 1352–1353. doi: 10.1111/j.1365-2621.1983.tb09230.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 4/28/83; accepted 5/12/83.
Analysis of lean-type pork cooked by standard methods showed that cooking to a final internal temperature of 77°C for fresh cuts, and 71°C for cured meats resulted in increased amounts of several essential nutrients. Edible yield was similar to that reported from earlier studies, while amounts of internal fat were somewhat lower. Levels of thiamin, riboflavin and niacin and of several minerals were found to be slightly higher than Handbook 8 values. Cobalamin and zinc from 100g of edible lean would provide approximately 10% and 20–35% of the respective recommended daily allowances. Iron contents were lower than previously reported for pork.