The nutritive qualities of boneless Chef’s Prime™ pork loin roasts cooked by three household cooking methods to two internal temperatures were evaluated. Fresh pork loins were obtained from a vendor and prepared by UNL’s Meat Laboratory according to National Pork Producers Council’s specifications for the Chef’s PrimeTM trademarked cut with 1/8-inch fat trim. The roasts were frozen for less than two months before defrosting in the refrigerator and cooking

Batenhorst, Judith H.

Driskell, Judy A.

Hamouz, Fayrene

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nebraska Swine Reports Animal Science Department 1995 Effect of Cooking Method on Nutrient Content of Boneless Pork Loin Roasts Judy A. Driskell University of Nebraska-Lincoln, jdriskell1@unl.edu Judith H. Batenhorst University of Nebraska-Lincoln Fayrene Hamouz University of Nebraska-Lincoln, fhamouz1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/coopext_swine  Part of the Animal Sciences Commons Driskell, Judy A.; Batenhorst, Judith H.; and Hamouz, Fayrene, "Effect of Cooking Method on Nutrient Content of Boneless Pork Loin Roasts" (1995). Nebraska Swine Reports. 162. https://digitalcommons.unl.edu/coopext_swine/162 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Swine Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 22Cooking MethodBagRoastBraiseTable 3. Prediction of fat-free lean in pork trim.Fat-free lean weight Fat-free lean, %Tub Particleweight, lb. size Model R2 RMSE, lb.a Model R2 RMSE,%70 Lean trim Peak, temp. .714 2.04 Peak, temp., wt. .723 2.92Ground lean Peak, temp. .821 1.62 Peak, temp., wt. .829 2.2940 Lean trim Peak .451 1.28 Peak .455 3.22Ground lean Peak .358 1.38 Peak .362 3.48aRMSE = root mean square error.composition (Table 3) for the 70-poundsamples. Conversely, neither grindingnor temperature nor weight improvedprediction for the 40-pound samples.Electromagnetic scanning is effec-tive and accurate (within 2 pounds or <3%) for prediction of fat-free lean inpork trim, presuming sample size issufficient.1N. L. Meseck and B. L. Gwartney weregraduate students, and C. R. Calkins is a Professorin the Animal Science Department at the Universityof Nebraska - Lincoln.Effect of Cooking Method on Nutrient Contentof Boneless Pork Loin RoastsJudy A. DriskellJudith H. BatenhorstFayrene L. Hamouz1The nutritive qualities of bonelessChef’s PrimeTM pork loin roasts cookedby three household cooking methods totwo internal temperatures were evalu-ated. Fresh pork loins were obtainedfrom a vendor and prepared by UNL’sMeat Laboratory according to NationalPork Producers Council’s specificationsfor the Chef’s PrimeTM trademarkedcut with 1/8-inch fat trim. The roastswere frozen for less than two monthsbefore defrosting in the refrigeratorand cooking.The National Pork ProducersCouncil now recommends that pork becooked to an endpoint internal tem-perature of 160o F rather than thepreviously recommended tempera-ture of 180o F. This is because newswine production practices havereduced concerns about trichinosis.Roasts were cooked in a householdoven at 325o F to internal temperaturesof 160o F (the new recommendation)and 180o F (the former recommenda-tion). The loins were cooked by roast-ing, braising, and cooking in a large(Reynolds) oven bag. The loin roastswere between 2.4 and 4 pounds. Theaverage cooking times for the roasts aregiven in Table 1. Pork that was braisedor cooked in a bag reached 160o F or180o F internal temperature much morequickly than pork that was roasted. Thecooked pork contained a mean of 68%moisture and 8% crude fat.Pork cuts are “good” to “major”sources of many nutrients that Ameri-cans frequently consume in less thanadequate quantities. These includeTable 1. Average Cooking TimeInternal temperatureCooking method 160oF 180oF(minutes)Roast 131 164Braise 107 121Bag 109 122Figure 1. True Retention Values for Three Vitamins in Pork Roasts Prepared by Three CookingMethods to Two Internal Temperatures123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123123Internal Temperature160oF180oF100806040200% True RetentionVitamin B-6 Thiamin Vitamin E Vitamin B-6 Thiamin Vitamin EValues represent least squares means and standard errors.Values for each nutrient not sharing a common superscript are significantly different at P < .01.ab aba aabcabaa aa23vitamin B-6, vitamin E, iron, magne-sium, zinc, and selenium. The amountsof these nutrients in the cooked porkroasts and their retention values weredetermined. Thiamin was used as theindex nutrient. Cooked pork roasts (3.5ounces) were found to contain approx-imately 20% of the vitamin B-6, 49% ofthe thiamin, 2% of the vitamin E, 10%of the iron, 6% of the magnesium, 20%of the zinc, and 89% of the seleniumneeded to meet the RecommendedDietary Allowances of adults for a day.True retention is a term thatrelates the percentage of nutrientcontent of the food as cooked to thecontent before cooking. The trueretention of the vitamins in the porkroasts prepared by the three cookingmethods to the two internal tempera-tures are given in Figure 1. Retentionvalues for vitamin B-6 and thiaminwere significantly higher (P < .01) inpork cooked to 160o F than to 180o F.Vitamin B-6 retention values for porkcooked in a bag were significantlyhigher (P < .01) than for pork that wasroasted, whereas pork that was roastedhad significantly higher (P < .01)values than pork that was braised.Thiamin retention values were signifi-cantly higher (P < .01) in pork that wascooked in a bag or roasted than in porkthat was braised. Mean true retentionvalues were 58% for vitamin B-6 and51% for thiamin. Hence, almost half ofthe vitamin B-6 and thiamin weredestroyed during cooking. The highesttrue retention values for these two vita-mins were for pork cooked in a bag.The vitamin E retention in porkprepared by the different cooking:temperature methods was similar. Thepork roasts contained a small amountof vitamin E, only enough to meet about2% of recommended intakes per serv-ing. However, the mean true retentionvalue for vitamin E was only 44%,indicating that over half of the vitaminE was destroyed during cooking. Thiswas independent of the cooking:temperature method used. The lowerfat trim of today’s pork cuts may resultin the lower vitamin E content.True retention values for iron,magnesium, zinc, and selenium weresimilar for the different cooking: tem-perature methods and were close to100%. Hence, no loss of mineralsoccurred while the pork was beingcooked.True retention values for vitaminB-6, thiamin, and vitamin E were high-est for pork roasts cooked in the bag toan internal temperature of 160o F. How-ever, true retention values for iron,magnesium, zinc, and selenium weresimilar in pork cooked in the bag,braised, or roasted to either 160o or 180oF internal temperature. Chef’s PrimeTMloin roasts were found to be “major”sources of vitamin B-6, thiamin, zinc,and selenium and a “good” source ofiron.1Judy A. Driskell is a Professor, Judith H.Batenhorst, a graduate student, and Fayrene L.Hamouz, an Assistant Professor, in the Departmentof Nutritional Science and Dietetics., University ofNebraska, Lincoln.Utilization of Twin Screw Cold Extrusion toManufacture Restructured Chops fromLower-Valued PorkWesley N. OsburnRoger W. MandigoPaul S. Kuber1Restructured meat products arecommonly manufactured by usinglower-valued meat trimmings reducedin size by comminution (flaking,chunking, grinding, chopping or slic-ing).  The comminuted meat mixture ismixed with salt and water to extractsalt-soluble proteins.  These extractedproteins are critical to produce a “glue”which binds muscle pieces together.These muscle pieces may then be re-formed to produce a “meat log” of spe-cific form or shape.  The log is then cutinto steaks or chops which, whencooked, are similar in appearance andtexture to their intact muscle counter-parts.Two concerns must be addressedin the manufacture of restructured meatproducts: texture, and the removal anddegradation of connective tissue.Lower-valued meat trimmings used inrestructuring tend to contain more con-nective tissue which may affect producttexture.Mechanical desinewing is used toremove connective tissue from bone-less meat trimmings.  Reducing theconnective tissue in trimmings increasestheir value for use in various restruc-tured meat products.  The method ofcomminution also affects the final prod-uct texture, which usually is somewherebetween that of ground (hamburger)and an intact muscle (steak or chop)meat product.Recently, twin screw cold extru-sion has been used as a processingtechnology to produce restructured meatproducts.  In this process, a commi-nuted meat mixture is forced to flowthrough an enclosed twin-screwextruding horn to form “extrudedropes” of a specific shape and size.These ropes can be pressed together toform meat logs which then can becleaved into restructured steaks orchops. This process is  believed topartially realign muscle fibers andmodify the texture of meat products.(Continued on next page)

Effect of Cooking Method on Nutrient Content of Boneless Pork Loin Roasts

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Nebraska Swine Reports Animal Science Department 
1995 
Effect of Cooking Method on Nutrient Content of Boneless Pork 
Loin Roasts 
Judy A. Driskell 
University of Nebraska-Lincoln, jdriskell1@unl.edu 
Judith H. Batenhorst 
University of Nebraska-Lincoln 
Fayrene Hamouz 
University of Nebraska-Lincoln, fhamouz1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/coopext_swine 
 Part of the Animal Sciences Commons 
Driskell, Judy A.; Batenhorst, Judith H.; and Hamouz, Fayrene, "Effect of Cooking Method on Nutrient 
Content of Boneless Pork Loin Roasts" (1995). Nebraska Swine Reports. 162. 
https://digitalcommons.unl.edu/coopext_swine/162 
This Article is brought to you for free and open access by the Animal Science Department at 
DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Swine Reports by 
an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
22
Cooking Method
Bag
Roast
Braise
Table 3. Prediction of fat-free lean in pork trim.
Fat-free lean weight Fat-free lean, %
Tub Particle
weight, lb. size Model R2 RMSE, lb.a Model R2 RMSE,%
70 Lean trim Peak, temp. .714 2.04 Peak, temp., wt. .723 2.92
Ground lean Peak, temp. .821 1.62 Peak, temp., wt. .829 2.29
40 Lean trim Peak .451 1.28 Peak .455 3.22
Ground lean Peak .358 1.38 Peak .362 3.48
aRMSE = root mean square error.
composition (Table 3) for the 70-pound
samples. Conversely, neither grinding
nor temperature nor weight improved
prediction for the 40-pound samples.
Electromagnetic scanning is effec-
tive and accurate (within 2 pounds or <
3%) for prediction of fat-free lean in
pork trim, presuming sample size is
sufficient.
1N. L. Meseck and B. L. Gwartney were
graduate students, and C. R. Calkins is a Professor
in the Animal Science Department at the University
of Nebraska - Lincoln.
Effect of Cooking Method on Nutrient Content
of Boneless Pork Loin Roasts
Judy A. Driskell
Judith H. Batenhorst
Fayrene L. Hamouz1
The nutritive qualities of boneless
Chef’s PrimeTM pork loin roasts cooked
by three household cooking methods to
two internal temperatures were evalu-
ated. Fresh pork loins were obtained
from a vendor and prepared by UNL’s
Meat Laboratory according to National
Pork Producers Council’s specifications
for the Chef’s PrimeTM trademarked
cut with 1/8-inch fat trim. The roasts
were frozen for less than two months
before defrosting in the refrigerator
and cooking.
The National Pork Producers
Council now recommends that pork be
cooked to an endpoint internal tem-
perature of 160o F rather than the
previously recommended tempera-
ture of 180o F. This is because new
swine production practices have
reduced concerns about trichinosis.
Roasts were cooked in a household
oven at 325o F to internal temperatures
of 160o F (the new recommendation)
and 180o F (the former recommenda-
tion). The loins were cooked by roast-
ing, braising, and cooking in a large
(Reynolds) oven bag. The loin roasts
were between 2.4 and 4 pounds. The
average cooking times for the roasts are
given in Table 1. Pork that was braised
or cooked in a bag reached 160o F or
180o F internal temperature much more
quickly than pork that was roasted. The
cooked pork contained a mean of 68%
moisture and 8% crude fat.
Pork cuts are “good” to “major”
sources of many nutrients that Ameri-
cans frequently consume in less than
adequate quantities. These include
Table 1. Average Cooking Time
Internal temperature
Cooking method 160oF 180oF
(minutes)
Roast 131 164
Braise 107 121
Bag 109 122
Figure 1. True Retention Values for Three Vitamins in Pork Roasts Prepared by Three Cooking
Methods to Two Internal Temperatures
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
123
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123
Internal Temperature
160oF
180oF
100
80
60
40
20
0
%
 T
ru
e R
et
en
tio
n
Vitamin B-6 Thiamin Vitamin E Vitamin B-6 Thiamin Vitamin E
Values represent least squares means and standard errors.
Values for each nutrient not sharing a common superscript are significantly different at P < .01.
a
b a
b
a a
a
b
c
a
b
a
a a
a
23
vitamin B-6, vitamin E, iron, magne-
sium, zinc, and selenium. The amounts
of these nutrients in the cooked pork
roasts and their retention values were
determined. Thiamin was used as the
index nutrient. Cooked pork roasts (3.5
ounces) were found to contain approx-
imately 20% of the vitamin B-6, 49% of
the thiamin, 2% of the vitamin E, 10%
of the iron, 6% of the magnesium, 20%
of the zinc, and 89% of the selenium
needed to meet the Recommended
Dietary Allowances of adults for a day.
True retention is a term that
relates the percentage of nutrient
content of the food as cooked to the
content before cooking. The true
retention of the vitamins in the pork
roasts prepared by the three cooking
methods to the two internal tempera-
tures are given in Figure 1. Retention
values for vitamin B-6 and thiamin
were significantly higher (P < .01) in
pork cooked to 160o F than to 180o F.
Vitamin B-6 retention values for pork
cooked in a bag were significantly
higher (P < .01) than for pork that was
roasted, whereas pork that was roasted
had significantly higher (P < .01)
values than pork that was braised.
Thiamin retention values were signifi-
cantly higher (P < .01) in pork that was
cooked in a bag or roasted than in pork
that was braised. Mean true retention
values were 58% for vitamin B-6 and
51% for thiamin. Hence, almost half of
the vitamin B-6 and thiamin were
destroyed during cooking. The highest
true retention values for these two vita-
mins were for pork cooked in a bag.
The vitamin E retention in pork
prepared by the different cooking:
temperature methods was similar. The
pork roasts contained a small amount
of vitamin E, only enough to meet about
2% of recommended intakes per serv-
ing. However, the mean true retention
value for vitamin E was only 44%,
indicating that over half of the vitamin
E was destroyed during cooking. This
was independent of the cooking:
temperature method used. The lower
fat trim of today’s pork cuts may result
in the lower vitamin E content.
True retention values for iron,
magnesium, zinc, and selenium were
similar for the different cooking: tem-
perature methods and were close to
100%. Hence, no loss of minerals
occurred while the pork was being
cooked.
True retention values for vitamin
B-6, thiamin, and vitamin E were high-
est for pork roasts cooked in the bag to
an internal temperature of 160o F. How-
ever, true retention values for iron,
magnesium, zinc, and selenium were
similar in pork cooked in the bag,
braised, or roasted to either 160o or 180o
F internal temperature. Chef’s PrimeTM
loin roasts were found to be “major”
sources of vitamin B-6, thiamin, zinc,
and selenium and a “good” source of
iron.
1Judy A. Driskell is a Professor, Judith H.
Batenhorst, a graduate student, and Fayrene L.
Hamouz, an Assistant Professor, in the Department
of Nutritional Science and Dietetics., University of
Nebraska, Lincoln.
Utilization of Twin Screw Cold Extrusion to
Manufacture Restructured Chops from
Lower-Valued Pork
Wesley N. Osburn
Roger W. Mandigo
Paul S. Kuber1
Restructured meat products are
commonly manufactured by using
lower-valued meat trimmings reduced
in size by comminution (flaking,
chunking, grinding, chopping or slic-
ing).  The comminuted meat mixture is
mixed with salt and water to extract
salt-soluble proteins.  These extracted
proteins are critical to produce a “glue”
which binds muscle pieces together.
These muscle pieces may then be re-
formed to produce a “meat log” of spe-
cific form or shape.  The log is then cut
into steaks or chops which, when
cooked, are similar in appearance and
texture to their intact muscle counter-
parts.
Two concerns must be addressed
in the manufacture of restructured meat
products: texture, and the removal and
degradation of connective tissue.
Lower-valued meat trimmings used in
restructuring tend to contain more con-
nective tissue which may affect product
texture.
Mechanical desinewing is used to
remove connective tissue from bone-
less meat trimmings.  Reducing the
connective tissue in trimmings increases
their value for use in various restruc-
tured meat products.  The method of
comminution also affects the final prod-
uct texture, which usually is somewhere
between that of ground (hamburger)
and an intact muscle (steak or chop)
meat product.
Recently, twin screw cold extru-
sion has been used as a processing
technology to produce restructured meat
products.  In this process, a commi-
nuted meat mixture is forced to flow
through an enclosed twin-screw
extruding horn to form “extruded
ropes” of a specific shape and size.
These ropes can be pressed together to
form meat logs which then can be
cleaved into restructured steaks or
chops. This process is  believed to
partially realign muscle fibers and
modify the texture of meat products.
(Continued on next page)


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Effect of Cooking Method on Nutrient Content of Boneless Pork Loin Roasts

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