DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS Academic Article uri icon

abstract

  • Currently, retailers are required to conduct semi‐annual or annual analyses of their labeled products under the USDA's Nutritional Labeling Verification procedures. The following study analyzed pork retail cuts that were trimmed to 0.0 cm or 0.64 cm external fat remaining. Lipid content was analyzed to determine the cuts that met “lean” (<10% total fat) and “extra‐lean” (<5% total fat) specifications. The tenderloin, inside ham steak, and inside ham roast trimmed to 0.0 cm external fat remaining met the requirements for “extra‐lean” labeling. The loin chop, loin roast, tip steak and tip roast trimmed to 0.0 cm external fat remaining, and the inside ham steak and inside ham roast trimmed to 0.64 cm external fat remaining, met the specifications for “lean” labeling. Copyright © 1994, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • McCOOK, L. S., MILLER, R. K., HARRIS, K. B., & SAVELL, J. W.

citation count

  • 0

complete list of authors

  • McCOOK, LINDA S||MILLER, RK||HARRIS, KB||SAVELL, JW

publication date

  • December 1994

publisher