Food Group Pork Products

The edible portion (100 grams) of pork may be represented as “separable lean and fat” or as “separable lean only”. In each case, bone and connective tissue are removed from the cut and reported as refuse. In the case of “separable lean and fat”, it is assumed that all fat present is consumed. For items described as “separable lean only”, all external trim fat as well as trimmable seam fat are removed from the cut, and included in the reported refuse. Weights are determined for the whole retail cut as purchased, and for each component (e.g., refuse, separable lean, etc). The external trim fat and the seam fat are combined for analyses, weighed, and reported as separable fat. Nutrient analyses are conducted on the separable lean and the separable fat. The nutrient values for separable lean and separable fat are combined and weighted for their respective contributions to the whole retail cut; the resulting food items are reported as “separable lean and fat”. For cooked pork cuts, the cuts are cooked with the separable fat intact. Nutrient data for separable fat, separable lean only, and separable lean and fat of cooked cuts are analyzed or calculated as described above.