Retention of Selected Nutrients in Grilled Boneless Pork Chops

Authors

Judy A. Driskell, University of Nebraska-LincolnFollow
Fayrene Hamouz, University of Nebraska-LincolnFollow
Sharon Davis, University of Nebraska-Lincoln
David Giraud, University of Nebraska-LincolnFollow
Jidong Sun, University of Nebraska-Lincoln

Date of this Version

1997

Comments

Published in 1997 Nebraska Swine Report, edited by Duane Reese; published and copyright © 1997 Animal Science Department, University of Nebraska – Lincoln.

Abstract

Fresh pork Canadian Backs, cut into boneless pork chops, were cooked to 160°F internal temperature by grilling at one of the following temperatures: 200, 250, 300, 350, or 400°F. Significantly longer cooking times were observed for chops grilled at 200°F than for those grilled at the higher temperatures. The yields, as well as the moisture and crude fat content of the chops in the different treatments, were similar. Retention values for selenium were similar for all treatment groups. Chops grilled at 400°F had significantly lower retention values for vitamin E and thiamin and a tendency for lower retention values for vitamin B-6. To optimize cooking time and nutrient retention, the most desirable temperatures for grilling boneless pork chops are 250, 300, or 350°F.