New study confirms whole pork carcass products as high-quality protein sources across diverse cultures and preparations

A recent study led by researchers from the University of Illinois, including Dr. Hans Stein, confirms that a wide range of pork cuts, Italian hams, and sausages offer excellent protein quality. The study, published in JSFA Reports,¹ utilized the Digestible Indispensable Amino Acid Score (DIAAS) method to measure protein quality, finding that all tested pork products, except one, achieved a DIAAS greater than 100, qualifying them as "excellent" protein sources for children, adolescents, and adults. 

The researchers evaluated various culturally relevant cuts of pork, such as back ribs, shoulder butt, tenderloin, Italian hams like Coppa, prosciutto, speck, and sausages like chorizo, Italian sausage, and bratwurst. Across the board, these pork products demonstrated superior protein quality, with prosciutto having the highest DIAAS for all age groups. These findings underscore the high nutritional value of whole pork carcass utilization, ensuring that every part of the animal offers high-quality protein for consumers. 

Pork as a Superior Protein Source 

The DIAAS method, endorsed by the Food and Agriculture Organization (FAO),² evaluates the digestibility and quality of protein, considering the amino acid composition and the body's ability to absorb these nutrients. The study found that all pork products tested had no limiting amino acids and delivered high-quality proteins essential for growth, development, and muscle maintenance. 

"This study highlights the excellent protein quality found in pork cuts, Italian hams, and sausages, providing culturally relevant options for people of all ages," said Dr. Hans Stein, co-author of the study. "These products offer an exceptional balance of essential amino acids, making them a valuable protein source when consumed alone or combined with other foods." Lead author and PhD student, Natalia Fanelli, adds, “In addition, ingesting high-quality protein sources, such as the pork sources used in this study, offers indispensable amino acids more efficiently, whereas ingesting lower-quality proteins would require a greater quantity to meet amino acid requirements, potentially leading to increased calorie intake.”  

The Importance of Culturally Appropriate Protein Options 

The research emphasizes the importance of culturally relevant protein sources, which is increasingly recognized in dietary guidelines globally. The study included several traditional preparations of pork, such as Italian hams (prosciutto, Coppa, speck) and sausages like bratwurst and chorizo, which are staples in various cuisines. Each of these products was found to have DIAAS values above 100 for individuals older than 3 years, confirming their status as excellent quality protein sources. 

“Culturally appropriate pork products, like prosciutto, Coppa, and bratwurst, deliver the high-quality protein that is essential for individuals of all ages. These products can complement plant-based proteins, ensuring meals are nutritionally balanced in all indispensable amino acids,” Dr. Stein added. 

This makes pork an attractive option for families looking to meet their protein needs through culturally significant, high-quality sources. 

Whole-Hog Utilization for Maximum Protein Quality 

The findings are particularly important for those seeking to maximize the value of the entire pork carcass. The study demonstrated that various cuts—ranging from shoulder butt to tenderloin—and products like sausages and hams all provide excellent protein quality, with DIAAS scores consistently higher than 100. This underscores the importance of whole-hog utilization, which ensures that all parts of the animal are used to provide optimal nutrition. 

About the Study 

This study was conducted by Natalia Fanelli, Juliana C. Martins, and Hans H. Stein at the University of Illinois. The research was funded by the National Pork Board. 

About National Pork Board 

The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest $0.35 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or visit www.pork.org. 

References

1. Fanelli NS, Martins JCFR, Stein HH. Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100. JSFA Reports. 2024;4(9):326-335.

2. Dietary protein quality evaluation in human nutrition: Report of an FAO expert consultation. FAO website. https://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf. Accessed October 1, 2024.