Acta Vet. Brno 2026, 95: 107-113
The effect of thermal processing on the nutritional value of pork meat
The method of thermal processing significantly affects the nutritional value and chemical composition of pork. This study aimed to evaluate the impact of various cooking techniques (boiling, roasting, grilling, sous-vide) and determine which method is most suitable from a nutritional standpoint. Six samples of Duroc pork were analysed, each assessed before and after heat treatment. Chemical analysis focused on dry matter, fat, protein, and mineral content (iron, zinc). Both dry (roasting, grilling) and moist (boiling, sous-vide) cooking methods led to a significant increase in dry matter, fat, and protein content compared to raw meat (P < 0.05). Iron and zinc concentrations were also significantly higher after all cooking methods (P < 0.05). Thermal processing demonstrably alters the chemical composition of pork. The methods differ of thermal processing in their effects on dry matter, fat, and protein levels, and all were shown to increase mineral concentrations, particularly iron and zinc.
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Funding
The study was carried out with the financial support from the Internal Grant Agency of the Faculty of AgriSciences, Mendel University in Brno, project number IGA25-AF-IP-008. The financial support was instrumental in enabling the experimental phase of this research.
