Nutrient composition data for fresh pork products in the USDA National Nutrient Database for Standard Reference (SR) have been updated in 2007 and in 2009. These new data are important since animal husbandry practices and industry procedures have led to the availability of leaner cuts. In order to provide current nutrient information on fresh pork products in SR, the USDA Nutrient Data Laboratory, in collaboration with scientists at selected universities and the National Pork Board, has conducted studies to determine the nutrient composition, both raw and cooked, of nine (9) fresh pork cuts (shoulder blade steak, tenderloin roast, top loin chop, top loin roast, sirloin roast, loin chop, rib chop, country style ribs, and spare ribs) and fresh ground pork at various fat levels. To assist industry in preparing for new nutrition labeling regulations proposed by the Food Safety and Inspection Service, these data are being presented in this release.
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See additional research on these data, which has been presented at the 2009 Institute of Food Technologists Food Expo + Annual Meeting.