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

Authors

Judy A. Driskell, University of Nebraska-LincolnFollow
Judith H. Batenhorst, University of Nebraska-Lincoln
Fayrene Hamouz, University of Nebraska-LincolnFollow

Date of this Version

1995

Comments

Published in 1995 Nebraska Swine Report, edited by Duane Reese; published and copyright © 1995 Animal Science Department, University of Nebraska – Lincoln.

Abstract

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.