Tag: Pork cooking

Pork, like all meats, can lose anywhere from 25% to over 40% of its raw weight during cooking, depending on the cut and method. This significant reduction leads many to question: does pork lose weight when cooked, and what truly causes this common phenomenon in the kitchen?

The calorie count for a 4 oz pork roast can vary significantly, ranging from approximately 150 to over 250 calories. This variance depends heavily on the specific cut of pork, the amount of fat, and the preparation method. Leaner cuts like tenderloin will have fewer calories than fattier options like pork shoulder or butt.

After slaughter, a pork loin's pH naturally declines from a neutral state, settling in a slightly acidic range between 5.6 and 5.8. This slight acidity is a normal part of the muscle-to-meat conversion process and significantly influences the meat's quality.

According to the National Pork Board, today's pork is about 16% leaner than it was in 1991. For health-conscious cooks, this makes understanding which pork joint is less fatty a key consideration for preparing delicious, nutritious, and lean meals.