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Effect of Cooking and Curing on Lysine Content of Pork Luncheon Meat

Three Figures

Research Laboratory, American Meat Institute, The University of Chicago, Illinois

Pork luncheon meats were analyzed for lysine, and fed to rats as a supplement to a diet which was deficient in lysine.

Lysine analyses of fresh, cooked, and cured-cooked pork luncheon meat indicate that there was no destruction of lysine due to the cooking, but the cured-cooked sample showed a loss of 12% of the original lysine content.

No significant differences in growth were observed on rats fed the 3 samples of meat, indicating that if there was a destruction of lysine, it was too small to detect in the feeding tests with rats.