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Nutritional composition of carcass cuts in fresh South African pork
Thesis (MScAgric)--Stellenbosch University, 2026.
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| Format: | Thesis |
| Language: | English |
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Stellenbosch : Stellenbosch University
2026
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| _version_ | 1867614115727409152 |
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| access_status_str | Open Access |
| author | Hlongwane, Nokukhanya |
| author2 | Strydom, Phillip Evert |
| author_browse | Hlongwane, Nokukhanya Strydom, Phillip Evert |
| author_facet | Strydom, Phillip Evert Hlongwane, Nokukhanya |
| author_sort | Hlongwane, Nokukhanya |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MScAgric)--Stellenbosch University, 2026. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/136063 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:46:55.034Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/136063 Nutritional composition of carcass cuts in fresh South African pork Hlongwane, Nokukhanya Strydom, Phillip Evert Marais, Jeannine Stellenbosch University. Faculty of AgriSciences. Dept. of Animal Science. Thesis (MScAgric)--Stellenbosch University, 2026. Hlongwane, N. 2026. Nutritional composition of carcass cuts in fresh South African pork. Unpublished masters thesis. Stellenbosch: Stellenbosch University [online]. Available: https://scholar.sun.ac.za/items/ec4038ce-16a5-4700-b118-adfa87c7f8ad Pork is recognised as the most consumed red meat, ranking second to chicken in overall meat consumption. South Africa accounts for approximately 0.2% of global intake, while according to the South African Pork Producers’ Organisation (SAPPO), national consumption is projected to rise by 19% over the next decade. Despite this growth, misconceptions persist; many South Africans still perceive pork as unhealthy and excessively fatty. Additionally, most of the pork nutritional data utilised locally is derived from the United States Department of Agriculture (USDA) databases, resulting in limited country-specific information. This study provides a comprehensive evaluation of the nutritional composition of eight pork cuts commonly consumed in South Africa, addressing a critical gap in locally generated food composition data. Ten carcass sides from yield classes P and O, depicting the yield classes most produced and commercialised in South Africa, were processed into trimmed and untrimmed primal cuts. These cuts were analysed for proximate composition, amino acid and fatty acid profiles, as well as vitamin and mineral concentrations, using Association of Official Analytical Chemists (AOAC) approved procedures and advanced chromatographic techniques. Substantial variation in proximate composition was observed across cuts (Chapter 3), with leaner cuts such as the fillet, leg and rump displaying higher protein and amino acid concentrations, while fatter cuts such as the belly and neck contained higher levels of total lipid and saturated fatty acids. Across all cuts, fatty acid composition followed the general pattern MUFA > SFA > PUFA. The amino acid and fatty acid findings together highlight the influence of cut-specific fat deposition on the nutritional profile of pork, with implications for consumer dietary choices and health messaging. Micronutrient analysis further demonstrated that pork is a nutrient-dense protein source, providing meaningful contributions to daily vitamin and mineral intakes (Chapter 4). Significant differences among cuts were noted for vitamin B2 and vitamin B12, with vitamin B3 emerging as the most abundant B vitamin overall. Macro-mineral concentrations also differed significantly across cuts, reinforcing the variable yet valuable contribution of pork to micronutrient nutrition for individuals four years and older. Comparison with international nutrient databases (USDA and Australian) underscored the need for updated region-specific nutrient values to support accurate labelling, dietary guidelines and consumer education within the South African context. Taken together, the results of this study provide a detailed and empirically grounded characterisation of the nutritional composition of major pork cuts produced and consumed in South Africa. By documenting cut-specific differences in macronutrients, amino acids, fatty acids, vitamins and minerals, this work fills an important national data gap and establishes a scientific basis for improving food composition tables, refining nutrient labelling practices and guiding evidence-based consumer communication. The findings underscore the nutritional value of pork as a protein source while highlighting the variability that exists across cuts, providing information that is essential for nutrition professionals, policymakers and the pork industry as they respond to growing public interest in healthier and more sustainable food choices. This study therefore contributes not only to the scientific understanding of pork composition but also to the broader efforts to strengthen national dietary data base and support informed decision-making across the value chain in South Africa. Masters 2026-04-21T12:26:33Z 2026-04-21T12:26:33Z 2026-03 Thesis https://scholar.sun.ac.za/handle/10019.1/136063 en Stellenbosch University 73 pages application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Hlongwane, Nokukhanya Nutritional composition of carcass cuts in fresh South African pork |
| title | Nutritional composition of carcass cuts in fresh South African pork |
| title_full | Nutritional composition of carcass cuts in fresh South African pork |
| title_fullStr | Nutritional composition of carcass cuts in fresh South African pork |
| title_full_unstemmed | Nutritional composition of carcass cuts in fresh South African pork |
| title_short | Nutritional composition of carcass cuts in fresh South African pork |
| title_sort | nutritional composition of carcass cuts in fresh south african pork |
| url | https://scholar.sun.ac.za/handle/10019.1/136063 |
| work_keys_str_mv | AT hlongwanenokukhanya nutritionalcompositionofcarcasscutsinfreshsouthafricanpork |