The Rural Voice, 1987-11, Page 70PERTH
COUNTY Pork Producers NEWSLETTER
THE NEW LEAN MEAT
On October 22, 1987, the OPPMB officially
released new information about the nutrient
levels of pork. To help us, the pork producers,
to better sell and promote our product, we dedi-
cate this newsletter to the "New Lean Pork."
Today's Leaner Pork
Pork production has changed over the years,
resulting in a substantially leaner product.
Improved breeding combined with changes in
feeding and processing techniques have kept
pace with changing dietary needs and consumer
demands.
The grading of hogs also influences the type
of animal brought to market, and a new grading
system has meant leaner hogs. As well, many
retailers now tend to trim off much more of the
external fat, creating a product that is leaner and
suitable for any diet, even fat -controlled diets.
According to the 1987 Nutrient Composi-
tion Study on pork carried out by Agriculture
Canada, Canadian pork is 23 per cent leaner, on
average, than current figures indicate. Lean cuts
of cooked pork average about 200 calories per
90 -gram serving. And a 90 -gram serving con-
tains less than one-fifth of a moderate daily
cholesterol intake.
Thora Dolan, Market Development and Con-
sumer Services Manager, OPPMB: "What's
today's new lean meat? It's pork. Long wrongly
considered "fat," pork has finally been vindi-
cated by a recent Agriculture Canada nutrient
study.
Actually, all previous nutritional figures for
pork were based on U.S. data from American
animals. We now know that Canadian pork is
leaner and more nutritious than was generally
believed. For two decades, Ontario pork pro-
ducers have been committed to developing a
lean product ..."
David Whitney, Brunner, 595-4091
PORK
• Picnic Shoulder
lean only
LAMB
• Shoulder
lean only.
BEEF
• Rib Roast
lean only
PORK
• Centro -Cut loin Roast
lean only
FISH
• Trout
CIii•'FSE
• Cheddar (60 grams)
FAT - grams per 90 - gram serving'
1 1 1 I I 1 1 1 I 1
0 2 4 6 8 10 12 14 16 18 20
8
9
10
10
13
20
CHOLESTEROL - mg per 90 • gram mange
1 1 1 1 1 1 I 1 1 1 1
0 10 20 30 40 50 60 70 80 90 100
PORK'
• Centre -Cut Loin Roast
lean only 56
FISH
• Trout
56
BEEF
• Rib Roast
lean only 61
PORK'
• Picnic shoulder
lean only 61
CHEESE
E
• Cheddar (60 `ms
FISH
• Cod
CHICKEN
• Breast
meat only
LAMB
• Shoulder
lean only
63
73
76
MIN
90
' Pork data comes from a 1987 Agriculture Canada study on the Nutnenc Composition of Retwl Pork
Cuts
All other data comes from "The Nutrient Value of Some Common Foods," Health and Welfare, 1987
• Unless Otherwise Indicated
New
Calories 203
Fat g 10
Protein g 26
Cholesterol mg 56
Nutrients Per 90 - Gram Serving
Lean Only
Centre -Cut
Loin Roast
Old
216
12
26
82
Picnic Shoulder
Roast
New Old
184 205
8 11
26 24
61 86
68 THE RURAL VOICE
Jim Goodhand, vice-chair-
man, OPPMB: "Ontario pork
producers are very proud of
our product. This is why we
are delighted with the new
federal government study ...It
proves something we have
known for a long time. Cana-
dian pork — the new lean
meat — is one of the healthi-
est, tastiest products available
to consumers anywhere."0