The effect of thermal processing of pork for institutional purposes
Pork meat is an important source of protein for humans. With the exception of vitamin C, it contains almost all the vitamins (in particular vitamin B6, vitamin B12, riboflavin and niacin) or their pro-vitamins, and is also a valuable source of minerals (in particular phosphorus, potassium and zinc) (Murphy et al. 2011). Consumption of pork … [Read more…]