Chemical composition of fresh pork and bacon from pigs of different breed types, sexes and origins

Abstract

Consumers are becoming increasingly aware of the importance of the dietary composition of the food they eat, and are demanding that it is labelled effectively. This demand has major implications for the meat industry because meat is a highly variable product and can be processed in many ways. One area currently under review is the methodology used to determine the water added to pig meat during processing (based on the fat-free nitrogen (FFN) content of fresh meat).

Estabilidade físico química e microbiológica de bacon de pernil produzido com defumação natural: uma análise prática visando melhorias nos padrões de identidade e qualidade

“…Para lipídios totais (Tabela 3) para carne de suíno magro há dados fornecidos por Lowe et al (1990), um teor médio de 19,4% e Kempster et al, (1986) relatam 24,3%. Ainda para carne de suíno comercial foi obtido valor médio de 15.07±3.47 por Skobrák e Bodnár (2012).…”