British pork refers to pork that is produced and processed in the United Kingdom, known for its quality, safety standards, and distinctive flavor profiles influenced by the breeds, feed, and farming practices unique to the region. British pork is utilized in a variety of culinary and commercial applications, showcasing the rich agricultural heritage and commitment to animal welfare and sustainable farming practices of the UK. Here are some of the main uses and benefits of British pork:

Culinary Applications. British pork is celebrated for its versatility in cooking, featuring in a wide range of dishes from traditional British cuisine, such as roast pork with crackling, to international dishes. Its flavor and texture make it suitable for roasting, grilling, frying, and slow-cooking.

High-Quality Produce. The UK's strict animal welfare and farming standards ensure that British pork is of high quality, with a focus on the health and well-being of the animals. This results in pork that is not only ethically produced but also of superior taste and quality.

Sustainability and Traceability. British pork producers often emphasize sustainable farming practices, including the responsible use of resources and minimization of environmental impact. Traceability from farm to table is a key aspect, allowing consumers to understand the origin of their food.

And now let's talk about calories-perhaps the topic that most interests those who read us.

The calorie content of pork can vary greatly depending on how it is prepared and which cut of meat is consumed. In general, British pork will have its caloric value determined by various factors such as fat content, cooking method, and portion size.

This is the main reason why diet programs cannot be accurate as too many variables intervene.

The caloric content of pork can vary widely based on how it's prepared and which cut of the meat is being consumed. In general, British pork, like pork from other places, will have its calorie count determined by factors such as fat content, cooking method, and serving size.

Here's a basic guideline for the calories found in common pork cuts, which can be applicable to British pork:

• Pork loin or tenderloin: This is one of the leanest cuts of pork. A 3-ounce (85-gram) serving of cooked pork tenderloin contains about 122-139 calories.
• Pork chop: A standard-sized, cooked, bone-in pork chop (with the fat trimmed off) can contain around 165-220 calories.
• Bacon: Bacon is higher in calories due to its fat content. One slice of pan-fried bacon might contain about 42-70 calories.
• Sausages: Pork sausages can be quite calorie-dense because they often contain a high amount of fat. The calorie content can vary significantly depending on size and ingredients but expect about 150-300 calories per sausage.

These are approximate values and actual calorie counts can vary. For British pork specifically, if it comes from a unique breed or is prepared with a specific method that affects fat content, the calorie count might be slightly different. Always check the packaging for nutritional information if available, or consult a food database or nutritionist for the most accurate information on the specific type of British pork you're inquiring about.

If we talk about calories per 100 grams of product, the discussion is slightly different and more precise.

• Pork loin or tenderloin: For 100 grams of cooked pork tenderloin, you can expect around 143-164 calories.
• Pork chop: 100 grams of cooked, boneless pork chop, with fat trimmed, may have about 195-259 calories.
• Bacon: 100 grams of pan-fried bacon have a high calorie count due to fat, typically ranging from 500 to 660 calories, depending on the fat content.
• Sausages: For 100 grams of pork sausage, the calorie range could be quite wide, but you can expect somewhere in the range of 250-400 calories, based on fat content and added ingredients.

References_____________________________________________________________________

Taylor, D. H. (2006). Strategic considerations in the development of lean agri‐food supply chains: a case study of the UK pork sector. Supply Chain Management: An International Journal, 11(3), 271-280.

Abstract. Purpose. To show how value chain analysis techniques have highlighted opportunities for strategic change in a UK agri‐food supply chain and to present an initial model of an integrated supply chain based on the application of lean principles. Design/methodology/approach. The paper reports on action research carried in two red meat industry supply chains, each of which spanned the whole chain from farm to consumer. Both of these case studies involved teams of managers from the companies in the chains together with facilitation by the researcher. Findings. The paper builds on existing theoretical work to show that value chain analysis methods combined with lean principles can provide a powerful framework for the analysis and improvement of supply chain activity. Research limitations/implications. The research is based on case studies of only two supply chains both of which were related to pork products. It would be beneficial if further studies could be undertaken of other agri‐food chains in meat and in other sectors, to further validate the findings and recommendations. Practical implications. A tentative model is proposed as the basis for the development of an integrated red meat supply chain Obstacles to the achievement of more efficient, integrated supply chains are highlighted and possible approaches to overcome these obstacles are suggested. Originality/value. The paper provides detailed suggestions as to the strategic implications and potential commercial benefits of adopting an integrated approach to the management of UK agri‐food supply chains The paper should be of value both to researchers in this area and to senior managers who are responsible for the strategic development of agri‐food supply chains.

Sagoo, S., Board, R., & Roller, S. (2002). Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food microbiology, 19(2-3), 175-182.

Abstract. The aim of this study was to develop novel preservation systems for chilled, comminuted pork products that are sold raw using the natural compound chitosan (polymeric ß -1,4- N -acetylglucosamine). In vitro testing showed that viable numbers of Saccharomycodes ludwigii were reduced by up to 4 log cfu ml−1 on exposure to 0·05% chitosan in 0·9% saline at pH 6·2. Higher concentrations of chitosan (0·25 and 0·5%) were required to achieve similar levels of inactivation withLactobacillus viridescens, Lac. sake and Listeria innocua. Torulaspora delbrueckii and Salmonella enteritidis PT4 were resistant to chitosan at the concentrations tested in this study (up to 0·5%). Trials in real foods showed that dipping of standard and skinless pork sausages in chitosan solutions (1·0%) reduced the native microflora (total viable counts, yeasts and moulds, and lactic acid bacteria) by approximately 1–3 log cfu g−1 for 18 days at 7°C. Chitosan treatment increased the shelf-life of chilled skinless sausages from 7 to 15 days. Addition of 0·3 and 0·6% chitosan to an unseasoned minced pork mixture reduced total viable counts, yeasts and moulds, and lactic acid bacteria by up to 3 log cfu g−1 for 18 days at 4°C compared with the untreated control. The results indicated that chitosan was an effective inhibitor of microbial growth in chilled comminuted pork products.

Lu, F., Kuhnle, G. K., & Cheng, Q. (2017). Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control, 73, 306-315.

Abstract. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are developed during meat processing, may play key roles in the imposing health risk. The consumption of ready to eat (RTE) meat products has increased dramatically in recent years due to their convenience. Therefore, it is essential to evaluate its health risk and provide dietary intake guidance to the general public. 11 RTE meat products were selected from UK market including chicken, pork and fish to investigate their health risks in concern of HCAs and PAHs levels. HCAs and PAHs were extracted by solid-phase extraction and analysed by HPLC-DAD/FLU. Chargrilled chicken contained the highest amount of HCAs (37.45 ± 4.89 ng/g) and PAHs (3.11 ± 0.49 ng/g), followed by roasted bacon (HCAs 15.24 ± 1.31 ng/g, PAHs 1.75 ± 0.17 ng/g) and honey roast salmon (HCAs 17.12 ± 5.86 ng/g, PAHs 0.38 ± 0.09 ng/g). The high dietary intake of HCAs was from chargrilled chicken and ham, which could contribute to the increase in breast cancer and colorectal adenoma. While cancer risk associated with PAHs intake from RTE meat products was relatively low according to the Lifelong Average Daily Intake of UK consumers.

Muirhead, M. R. (2000). Lessons for pig farmers from the British pork chain.