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United States Department of Agriculture

Agricultural Research Service

Title: The Revised USDA Nutrient Data Set for Fresh Pork

Authors
item Howe, Juliette
item TRAINER, DENISE
item HOLDEN, JOANNE
item Williams, Juhi - NATIONAL PORK BOARD
item Synder, C - NATIONAL PORK BOARD
item Boillot, K - NATIONAL PORK BOARD
item Lofgren, P - NATIONAL PORK BOARD

Submitted to: Home Page
Publication Type: Other
Publication Acceptance Date: June 22, 2006
Publication Date: June 22, 2006
Repository URL: http://www.ars.usda.gov/nutrientdata
Citation: Howe, J.C., Trainer, D., Holden, J.M., Williams, J., Synder, C., Boillot, K., Lofgren, P. The revised USDA nutrient data set for fresh pork. NDL Home page www.ars.usda.gov/nutrientdata.

Interpretive Summary: In response to consumer demand for leaner and healthier products, the pork industry has made changes in animal husbandry practices and industry procedures leading to the availability of leaner cuts. Nutrient composition data for fresh pork products in the USDA National Nutrient Database for Standard Reference (SR) has not been updated since 1991. In order to provide up-to-date nutrient information on fresh pork products in SR, the USDA Nutrient Data Laboratory (NDL), in collaboration with the University of Wisconsin and the National Pork Board, conducted a study to determine the nutrient composition of nine, high-market-share, fresh pork products: bone-in shoulder blade steak, boneless tenderloin roast, boneless top loin chop, boneless top loin roast, bone-in sirloin roast, bone-in center loin chop, bone-in center rib chop, bone-in country-style ribs, and bone-in spare ribs. Pork samples were purchased from 12 nationally representative retail locations, using the probability-proportional-to-size (pps) sampling plan developed for the National Food and Nutrient Analysis Program. Pork products were prepared in both raw and cooked states for nutrient analyses. Samples were analyzed for proximate nutrients (protein, fat, moisture and ash), minerals, fatty acids (including trans fatty acids), B vitamins and cholesterol by a commercial laboratory using appropriate AOAC methods. Results of these analyses are being presented as a USDA Special Interest Database to assist industry in preparing for the new labeling regulations for single ingredient meats proposed by the USDA Food Safety and Inspection Service. With the release of these data, consumers will have the necessary information to identify and select leaner pork cuts.

Technical Abstract: Nutrient composition data for fresh pork products in the USDA National Nutrient Database for Standard Reference (SR) have not been updated since 1991. Since that time, changes in animal husbandry practices and industry procedures have led to the availability of leaner cuts. In order to provide up-to-date nutrient information on fresh pork products in SR, the USDA Nutrient Data Laboratory (NDL) conducted a study in collaboration with scientists at the University of Wisconsin and the National Pork Board to determine the nutrient composition of nine (9) fresh pork cuts. The following cuts were purchased from 12 nationally representative retail locations, using the probability proportional to size (pps) sampling plan developed for the National Food and Nutrient Analysis Program: bone-in shoulder blade steak, boneless tenderloin roast, boneless top loin chop, boneless top loin roast, bone-in sirloin roast, bone-in center loin chop, bone-in center rib chop, bone-in country-style ribs, and bone-in spare ribs. Pork cuts were prepared both in the raw and cooked state, and combined into individual and regional composites for nutrient analysis. Samples were homogenized and analyzed by a commercial laboratory using appropriate AOAC methods. Twelve individual composites were analyzed for proximate nutrients, minerals, fatty acids (including trans fatty acids), and cholesterol. Niacin, thiamin, riboflavin, pantothenic acid, and vitamins B6 and B12 were analyzed using either individual or regional composites. Quality assurance was monitored through the use of certified reference materials, in-house control materials, and random blind duplicate sampling. These data are being released as a USDA Special Interest Database in order to assist industry in preparing for anticipated new labeling regulations for single ingredient meats, as proposed by the USDA Food Safety and Inspection Service. These data will also be released in USDA’s SR-20 (www.ars.usda.gov/nutrientdata) in 2007.

Last Modified: 7/28/2014
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