ABSTRACTEight raw and cooked pork products were compared for yield and physiologic energy values, nutrient composition and protein quality. Cracklings were not cooked. Cooking resulted in some significant changes (wet basis) in parameter values. Knuckles and ham hocks had similar parameter values. All products, except skin, had a cooking loss. Skin had a 15.3 g/kg gain, apparently due to an exceptional moisture increase. The fat composition showed a very low ratio of polyunsaturated to total saturated fats. There were no differences between the calculated PERs of each raw and cooked product. These data indicated that the chemical score and the PER values of these products were generally directly proportional to the total quantity of essential amino acids present.
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