The Farmers Mart Apr-May 2020 - Issue 68 | Page 10

10 FARM NEWS
FAT levels in UK pork have
dropped new research has
revealed, in the first official
testing for nearly 30 years.
The results of the analytical
survey on the nutrient content
of key cuts of pork, last carried
out in 1992, reflect key changes
in pig production in recent
years, including new breeds,
changes in diet and supple-
mentation, as well as giving
insight into newer cuts like pork
medallions, not previously
tested.
The most significant finding
was a fall in fat levels in the lean
APR/MAY 2020 • farmers-mart.co.uk
component of several of the
cuts analysed. Other changes in
the lean portion include higher
amounts of vitamin E and niacin.
100g of cooked pork still provide
a good proportion of an adult’s
daily thiamin, niacin, selenium
and vitamin B12.
The work, co-funded by AHDB
and Public Health England (PHE),
was carried out by the Quadram
Institute’s Food Databanks team
in the first half of 2019.
Maureen Strong, Head of
Nutrition of AHDB, said: “This
is a significant step forward for
the pork industry and further
bolsters the nutrition credentials
NEW NUTRIENT
DATA REFLECTS PIG
PRODUCTION CHANGES
of lean pork cuts and their con-
tribution to a healthy, balanced
diet.
“The research confirmed that
fat levels in the cuts of pork
tested had gone down since
the last work was done in 1992.
It also showed that these cuts
remain a source of a wide range
of nutrients like vitamins E and
B12, as well as niacin, selenium
and thiamin.
“The results reflect the posi-
tive changes in pig production
made in the last 28 years and
reinforce the importance of
regularly updating testing on the
nutritional content of meat.”
The results will be included
in the next update of the UK
Composition of Foods Integrated
Dataset (CoFID).
The research survey looked at
commonly consumed cuts and
also leaner cuts of pork that are
increasing in popularity. Pork
fillet medallions, loin medal-
lions, loin steaks and leg joints,
purchased from a cross-section
of retail and wholesale outlets,
were all analysed as part of the
research.
PHE will use the results
to update McCance and
Widdowson’s The Composition
of Foods Integrated Dataset,
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Concrete Products Ltd
which is the ‘go to’ reference for
food composition information in
the UK. The Quadram Institute
Food Databanks National
Capability havs been producing
and managing this dataset for
many years, supported by the
Biotechnology and Biological
Sciences Research Council
(BBSRC).
“This is an important study
showing some key changes
to pork composition for some
cuts. It is important to extend
the study to a wider nutritional
review of all red meats in the
future,” said Paul Finglas, from
the Quadram Institute.
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