Table 6 Approximate composition of Korean pork cuts1)

Korean primal pork cuts (US equivalent name)	Korean customer retail cuts	Water (g/100 g)	Protein (g/100 g)	Fat (g/100 g)	Ash (g/100 g)
Samgyeopsal (belly)	Tosisal	71.76±0.09^a2)	20.45±0.07^a	5.82±0.01^d	1.03±0.05^a
	Galmaegisal	66.30±0.24^b	17.92±0.08^b	12.16±0.11^c	0.95±0.02^b
	Samgyeopsal	59.23±1.43^c	17.09±0.60^c	25.99±4.32^a	0.82±0.03^c
	Odolsamgyeop	58.35±1.51^c	17.12±0.41^c	17.71±0.09^b	0.94±0.05^b
	Deunggalbi	60.19±0.97^c	17.88±0.22^b	17.19±0.05^b	0.95±0.03^b
Moksim (Boston butt)	Moksimsal	66.37±1.37	17.87±0.80	13.99±0.33	0.95±0.04
Galbi (rib)	Galbisal	66.20±1.15	18.70±0.41	13.59±1.42	0.92±0.03
Ansim (tenderloin)	Ansimsal	73.97±0.72	21.18±0.38	4.16±0.30	1.13±0.03
Apdari (foreleg)	Buchaesal	71.58±0.48^c	20.09±0.03^a	6.65±0.05^c	0.97±0.03^c
	Apsataesal	73.53±0.51^a	20.82±0.12^a	4.68±0.68^e	1.01±0.02^abc
	Apdarisal	71.43±0.32^c	20.56±0.84^a	7.92±0.28^b	0.99±0.02^bc
	Kkurisal	73.10±0.26^ab	18.84±0.21^b	5.91±0.52^d	1.06±0.03^a
	Hangjeongsal	57.62±1.19^d	17.98±0.45^c	16.67±0.04^a	0.86±0.05^d
	Jugeoksal	72.28±0.18^bc	20.49±0.21^a	6.13±0.06^cd	1.04±0.01^ab
Dungsim (loin)	Deungsimdeotsal	62.40±1.10^b	17.51±0.53^b	11.94±0.03^b	0.95±0.04^b
Dungsim (loin)	Aldeungsimsal	70.87±0.87^a	22.90±1.08^a	5.13±0.28^a	1.09±0.05^a
Dwitdari (hind leg)	Boseopsal	71.80±0.10	21.13±0.59	5.14±0.37	1.07±0.02^a
	Bolgitsal	73.07±0.45	20.79±0.36	4.81±0.52	1.08±0.01^a
	Doganisal	72.50±1.50	21.29±0.77	4.23±0.19	1.08±0.03^a
	Seolgitsal	72.47±0.80	20.90±1.62	5.39±0.06	1.06±0.02^a
	Dwitsataesal	72.97±1.02	20.51±0.93	5.11±1.27	0.98±0.03^b
	Hongdukkaesal	73.27±1.40	20.03±0.24	5.44±1.16	1.05±0.00^a

Approximate composition data of Korean pork cuts was provided from National Institute of Agricultural Science, RDA, Korea.
Means with different superscript small letters in the same column for the same primal cut are significantly different at p<0.05.