Pork is a very tender, palatable and digestible meat. It is nourishing and very rich in proteins with high biological value. It is wrongly considered fat meat and it has a fats percentage similar to beef meat, but with better quality. Differently from beef, in fact, pork fats contain a high percentage of some poly-saturated fatty acids such as linoleic and linolenic acid, a very positive element for organism’s health. For its own characteristics, pork will be present in Naxos range very soon.
It also contains bioactive substances that are considered essential and healthy for dog’s health.
Among these, we can mention carnitine, carnosine, coenzyma Q10, taurine, glutathione and conjugated linoleic acid that are already present to other meats. For its own characteristics, pork will be present in Naxos range very soon.
We find Carnitine to a greater extent in beef, pork and poultry. It is fundamental for calcium absorption, fats metabolism and energy production; it is also responsible for loss of weights and reduction of cholesterol.
Carnosine is a molecule with anti-senescence effects, antioxidant capacity and free radicals scavenging activity. It acts as an inhibiting agent for phenomena such as ageing and cellular deterioration. It is also very important in recovery of physical efforts and in prevention of diseases connected to stress. We can find it to a greater extent in meats, but it is completely absent in vegetable kingdom.
Pink meat: at the halfway between white and red meats
Pork is considered pink meat because it contains an intermediate quantity of myoglobin and hemoglobin compared to red meats (beef) and white meats (chicken).
Colour classification depends on the presence of myoglobin, a protein present in animals’ muscles that is important in storing oxygen for future and intense muscular efforts.
According to the Ministry of Agricultural, Food and Forestry policies, pink meat is one of the best meats whose fats content depends also on cuts and breeds. Proteins, mineral salts such as iron, zinc, potassium, magnesium and fats are nutritional characteristics of all types of meats.
Other well-known characteristics of pork
According to the cut of pork, protein value can vary between 14 and 19,91 gr of protein for every 100 gr of product. These values are similar to those present in beef and chicken meat.
Protein value can grow until 60/70% thanks to the fact that we use dried meat to ensure better functional values and health safety during treatment of meat.