Nutrient content of key cuts of pork in the UK

H. Pinchen*, S. Church, M. Strong, L. Dimmack, N. Powell, G. Swan, P. Finglas

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

A new analytical survey on key cuts of pork sold in the UK has been undertaken to determine the current nutrient content of commonly consumed pork cuts and leaner cuts of pork that are becoming more popular. The last government analytical survey on pork for the UK food composition tables was carried out in 1992, and it has been suggested that production methods and feed have changed. Pork fillet medallions, loin medallions, loin steaks and leg joints were purchased from retail outlets to represent pork consumed in the UK and prepared for analysis between January and February 2019. Nutrient values for a wide range of compounds (proximates, inorganics and vitamins) were determined by accredited laboratories. A selection of the results, highlighting some of the main changes are presented. The most noticeable changes since 1992 can be seen in fat where levels have fallen in the lean component of three raw cuts (fillet, loin medallions and loin steak). This has impacted the amount of fat found within the popular pork cuts containing both lean and fat portions. Other changes in both the lean only portion and cuts as purchased are lower amounts of iodine and vitamin B12 and higher amounts of vitamin E and niacin. Even after these changes, 100 g of cooked pork still provides a good proportion of an adult’s daily thiamin, niacin, selenium and vitamin B12 requirements with the lean portion of grilled pork loin steak being slightly lower in fat. Fat levels in the lean portion of the roasted pork leg joint had increased slightly; however, the previous value from 1992 was low compared with other cuts at the time. These results provide an insight into the changes made in pig production, including new breeds and changes in pig diet and supplementation. The results will be included in future updates of the UK Composition of Foods Integrated Dataset and incorporated into Public Health England’s nutrient databank which supports the National Diet and Nutrition Survey.

Original languageEnglish
Pages (from-to)165-174
Number of pages10
JournalNutrition Bulletin
Volume45
Issue number2
DOIs
Publication statusPublished - 1 Jun 2020

Bibliographical note

Funding Information:
This survey was funded by Agriculture and Horticulture Development Board with co-funding from Public Health England. The author(s) gratefully acknowledge the support of the Biotechnology and Biological Sciences Research Council (BBSRC); this research was also funded by the BBSRC Core Capability Grant BB/CCG1860/1 and its constituent project BBS/E/F/00044600 Food Databanks National Capability. AHDB and PHE commissioned QIB, an independent expert body, to produce representative data. Sample design and preparation was led by QIB and agreed by PHE and AHDB, with consultation from independent nutritionist Susan Church. Special thanks go to Mick Hazzledine (Pig Nutritionist, Premier Nutrition), who provided an insight into the changes in pig feed and production.

Funding Information:
This survey was funded by Agriculture and Horticulture Development Board with co‐funding from Public Health England. The author(s) gratefully acknowledge the support of the Biotechnology and Biological Sciences Research Council (BBSRC); this research was also funded by the BBSRC Core Capability Grant BB/CCG1860/1 and its constituent project BBS/E/F/00044600 Food Databanks National Capability. AHDB and PHE commissioned QIB, an independent expert body, to produce representative data. Sample design and preparation was led by QIB and agreed by PHE and AHDB, with consultation from independent nutritionist Susan Church. Special thanks go to Mick Hazzledine (Pig Nutritionist, Premier Nutrition), who provided an insight into the changes in pig feed and production.

Publisher Copyright:
© 2020 The Authors. Nutrition Bulletin published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation

Keywords

  • food composition
  • nutritional value
  • pork

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