Protein malnutrition is often an issue among children and the elderly, who may not consume enough proteins and essential amino acids. This research focused on the protein quality of various pork products. The Digestible Indispensable Amino Acid Score (DIAAS) method was used to evaluate protein quality in pork cuts, Italian hams, and sausages. Nine growing pigs were used as models for humans. The pigs had a cannula installed at the end of the small intestine to collect samples to determine how well they digested and absorbed amino acids from the pork products. Results indicated that some of the pork cuts (back ribs, shoulder butt, and tenderloin) are high-quality proteins for those above the age of six months, indicating that they can supplement lower-quality proteins in meals. Italian hams, such as Coppa and prosciutto, also had high protein quality, making them great protein sources. However, speck ham and sausages (chorizo, Italian, and bratwurst), had lower protein quality. It appears that processing procedure utilized to create speck ham and sausages negatively impacted protein quality. Overall, results of this research demonstrated that the protein quality of different pork products varies. Some particular cuts (ribs, tenderloin, and shoulder butt) and Italian hams, are good sources of high-quality protein, others, such as sausages, may be less so. These findings can help people make informed dietary decisions to get enough of the required amino acids. In addition, as consumers become more aware of the importance of protein quality, they are likely to be more willing to pay a premium for pork products with high protein quality. This could lead to increased demand for high-protein quality pork and higher prices for pork producers.
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