Batch-to-batch differences in nutritional quality of selected raw and cooked pork offal

With a pressing need to enhance sustainability and reduce waste, harnessing the untapped nutritional wealth buried in by-products of the meat processing industry is more critical than ever. The research was aimed at comparing variation in raw material between batches and establishing a comprehensive database that would serve as a valuable resource for manufacturers seeking to exploit the potential of pork offal. This study is focused on analysing both raw and cooked offal, including liver, heart, kidney, spleen, blood, tongue, esophagus, as well as meat trimmings. Four batches were analysed with regard to their chemical composition, micro- and macroelement content, amino as well as fatty acid profile. The results indicate significant differences in raw material supplies from the same supplier across batches. In our study, all analysed pork offal and meat trimmings exhibited statistically significant variations between individual batches. Furthermore, clustering analysis conducted on the data will be beneficial in optimising recipes and formulations that utilise pork offal. This research may contribute to the sustainable utilization of meat by-products, waste reduction and overall value enhancement in the meat processing industry.