Table 1. The lipid and cholesterol contents of pork cuts before and after boiling

		Crude lipid content (g/100 g)	Cholesterol		Cholesterol content (%) in crude fat
		Crude lipid content (g/100 g)	Content (mg/100 g)	RSD (%)¹⁾	Cholesterol content (%) in crude fat
Common cuts
Head	Boiled	15.28±0.91^2),G3)	124.93±9.31^4),D	7.45	0.81
Skin	Raw	14.42±0.48^NS5),h6)	76.37±5.25^*7),fg	6.88	0.53
Skin	Boiled	13.26±0.57^H	42.97±2.04^I	4.75	0.32
Jowls	Raw	29.70±0.89^d	84.77±1.56^ef	1.84	0.29
Jowls	Boiled	37.29±0.08^*,B	98.71±3.21^*,EFG	3.25	0.27
Belly	Raw	35.27±2.08^NS,b	99.61±7.12^d	7.15	0.28
Belly	Boiled	35.03±0.87^C	109.99±4.25^NS,E	3.86	0.31
Tenderloin	Raw	2.51±0.01^k	51.06±1.55^h	3.03	2.08
Tenderloin	Boiled	6.20±0.01^*,J	103.11±4.09^*,EF	3.96	1.65
Shank	Raw	3.02±0.23^k	47.68±2.96^h	6.21	1.56
Shank	Boiled	5.92±0.05^*,J	89.76±7.09^*,G	7.90	1.52
Picnic	Raw	24.20±0.54^*,f	153.76±2.41^*,b	1.57	0.63
Picnic	Boiled	20.45±0.56^F	135.58±9.99^CD	7.37	0.66
Picnic with skin	Raw	20.41±1.78^g	95.45±1.30^de	1.36	0.48
Picnic with skin	Boiled	21.56±0.01^*,F	103.11±3.26^*,EF	3.16	0.47
Ham (ground)	Raw	9.59±0.71^*,i	68.47±10.14^*,g	14.81	0.70
Ham (ground)	Boiled	5.18±0.10^J	49.77±4.31^I	8.65	0.96
Feet	Raw	6.73±0.59^*,j	50.01±3.94^*,h	7.88	0.76
Feet	Boiled	0.83±0.01^K	6.66±0.88^J	13.26	0.80
Special cuts
Duhangjeongsal	Raw	43.57±2.14^*,a	178.05±7.93^*,a	4.45	0.40
Duhangjeongsal	Boiled	28.70±1.20^E	163.05±4.27^B	2.62	0.57
Gwanjasal	Raw	7.72±0.42^j	67.00±0.13^g	0.20	0.88
Gwanjasal	Boiled	11.80±0.28^*,H	140.55±12.69^*,C	9.03	1.20
Ppolsal	Raw	7.32±0.17^j	73.56±6.23^NS,fg	8.46	1.01
Ppolsal	Boiled	8.01±0.01^*,I	66.35±2.09^H	3.16	0.83
Ppolhangjeongsal	Raw	28.72±0.28^de	153.11±4.96^b	3.24	0.53
Ppolhangjeongsal	Boiled	30.90±0.60^*,D	169.64±7.88^*,B	4.65	0.55
Seolhasal	Raw	33.07±0.68^c	175.37±22.38^a	12.76	0.53
Seolhasal	Boiled	49.76±2.08^*,A	246.05±14.45^*,A	5.87	0.50
Deolmisal	Raw	27.46±0.31^e	134.42±3.08^c	2.29	0.49
Deolmisal	Boiled	31.30±0.08^*,D	159.12±.73^*,B	1.71	0.51
Processed
Bacon	Raw	14.70±0.07^h	66.00±4.75^g	7.20	0.46
Bacon	Boiled	16.73±0.16^*,G	91.95±7.38^*,FG	8.03	0.55

RSD, relative standard deviation.
All values are mean±SD (n=2).
^A-KMeans with different capital letters in the same column are significantly different among boiled pork by Duncan’s multiple range test (p<0.05).
All values are mean±SD (n=3).
^NSIndicates not significantly different raw and boiled pork within the same cut by Student’s t-test (p<0.05).
^a-kMeans with different small letters in the same column are significantly different among raw pork by Duncan’s multiple range test (p<0.05).
^*Means are significantly different between raw and boiled of same pork by Student’s t-test (p<0.05).