The main chemical composition parameters of pork : review

Bodnárné Skobrák, Erika and Bodnár, Károly: The main chemical composition parameters of pork : review. Review on agriculture and rural development, (1) 2. pp. 534-540. (2012)

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The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and also those minerals which have great importance on human alimentation. The level of total protein content of pig meat seems very stabile (19-24%) and hardly depend on the genetical background and the environment of the animals. The total fat content was between 1-15%. The results in fatty acid composition showed the following: among the saturated fatty acids the palmitic acid had the highest rate (21-25%) and the ratio of eicosanoic acid was less than 1%. Among monounsaturated fatty acids the palmitoleic acid level was remarkable high. The rate of linolic acid was outstanding in polyunsaturated fatty acids. Among the studied elements (Ca, P, Mg, Fe, I, Se, Mn, Cu, Zn) the iron can have a special role, because it is an important trait of the iron in the meat, that greater amount of it (15-35%) is utilized during the absorption, while only 1-5% of the iron content of the foods is made up of plants.

Item Type: Article
Journal or Publication Title: Review on agriculture and rural development
Date: 2012
Volume: 1
Number: 2
Page Range: pp. 534-540
ISSN: 2063-4803
Language: angol
Uncontrolled Keywords: Természettudomány, Agrártudomány, Kémia, Biológia
Additional Information: Bibliogr.: p. 538-540.
Date Deposited: 2016. Oct. 17. 09:56
Last Modified: 2019. Sep. 20. 14:03

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