Comprehensive evaluation of fatty acids in foods. VII. Pork products

To derive food table values of fatty acid composition, a comprehensive review was made of the literature available since 1960 on the lipid composition of pork products. Factors affecting pork lipid composition are discussed. Diet of the animal was found to have a major influence. Few significant differences were found in the grams fatty acid per 100 gm. fat of meat from the areas of the loin, belly, leg, and shoulder. Mean fatty acid distributions were derived for the separable lean and separable fat of pork. Methods of converting literature data into units suitable for food table purposes are briefly described. Tables of fatty acids per 100 gm. fat are given for brains, heart, kidney and liver, and for the lean and fat portions of pork cuts. The tables show that on a grams-per-100-gm. -fat basis, these four organ meats contain less total fatty acids and are richer sources of polyunsaturated fatty acids than are skeletal muscle or adipose tissue. Tabulations are also given for fatty acids in 100-gm. portions of raw and cooked pork cuts, sausages, luncheon meats, variety meats, and three popular sausages made with beef and pork meat.