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Lipid composition of Australian pork cuts 2005/2006
- Sinclair, Andrew J., Barone, Sebastian, Stobaus, Tim, Tume, Ron, Beilken, Shane, Müller, Warren, Cunningham, Judy, Barnes, Jane A., Greenfield, Heather
- Food chemistry 2010 v.121 no.3 pp. 672-681
- pork, meat cuts, meat composition, lipid content, cholesterol, fatty acid composition, geographical variation, urban areas, socioeconomic status, butcher shops, supermarkets, markets, Australia
- A study of the cholesterol content and fatty acid composition of fresh retail Australian pork was undertaken to determine whether new breeding, feeding and processing methods had resulted in any compositional changes in fresh pork in the market place since surveys undertaken in previous decades. Samples of 13 popular pork cuts were purchased from randomly selected supermarkets and butchers' stores in urban areas across the socioeconomic scale in three States of Australia, and analysed, separable fat and separable lean, in late 2005 and early 2006. Variability was low across States for saturated and monounsaturated fatty acids, but more pronounced for polyunsaturated acids. The separable lean portions of all pork cuts contained levels of n-3 fatty acids and conjugated linoleic acid (C18:1c9t11) in measurable but not nutritionally claimable amounts, whilst total trans fatty acid levels were very low. There appeared to be some differences in fatty acid composition across States that may have resulted from feeding method. Cholesterol contents were similar to levels in the 80s and 90s for separable lean pork tissue, but presently are lower for separable fat tissue than for separable lean.