ORLANDO, Fla., June 26 (UPI) -- A United States Department of Agriculture study shows common cuts of pork, including pork tenderloin, are leaner than they were 15 years ago.
The USDA analysis found pork tenderloin contains 2.98 grams of fat per 3-ounce serving, compared with 3.03 grams of fat in a 3-ounce serving of skinless chicken breast.
"Some of the more common cuts of pork you can find in today's meat case are now lower in fat and saturated fat because America's pork producers have improved feeding and breeding practices to deliver the leaner products that consumers demand," said Ceci Snyder, assistant vice president of consumer marketing for the National Pork Board.
Snyder said, on average, six common cuts of pork are 16 percent leaner than 15 years ago, and saturated fat has dropped 27 percent.
The new study -- funded by the National Pork Board -- was a collaborative effort conducted by scientists at the USDA, University of Wisconsin-Madison, and University of Maryland.
The new data replace existing nutrient values for pork in the USDA's 2007 National Nutrient Database for Standard Reference.
