Selected nutrients determining the quality of different cuts of organic and conventional pork

• DOI: 10.1007/s00217-021-03716-y
• Publication Date: 2021-03-25T23:10:28Z
• Authors: Karolina M. Wójciak; Michał Halagarda; Sascha Rohn; Paulina Kęska; Agnieszka Latoch; Joanna Stadnik
• Keywords: Loin

Abstract Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect organic and conventional origin on nutritional determinants following pork cuts: loin, ham, shoulder. Nutritional value based selected indicators such as proximate composition, concentration cholesterol, vitamin E content minerals trace elements calcium, magnesium, potassium, copper, iron, zinc, composition fatty acids. results demonstrated that higher contents protein mineral compounds, well lower different acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 total n-3 polyunsaturated (PUFA)) distinguish cuts from counterparts. organically parts, especially shoulder, were identified a better source iron while ham loin had more potassium. On other hand, hams shown have in comparison their equivalents present. Also, shoulders showed n-6/n-3 ratio compared origin.