Table 3. The phospholipid contents of pork cuts before and after boiling

Pork cuts		PLs¹⁾ (mg/100 g)						Total PL content (%) in crude fat
Pork cuts		PE	PC	SM	LPE	LPC	Total PLs	Total PL content (%) in crude fat
Common cuts
Head	Boiled	10.43±0.80^2),F3)	101.45±5.61^G	17.16±2.44^D	-⁴⁾	-	129.04±6.33^H	0.84
Skin	Raw	6.58±0.33^e5)	22.65±0.34^*6),g	12.25±0.50^*,de	-	-	41.48±0.32^*,k	0.29
Skin	Boiled	-	20.23±1.17^J	10.61±0.85^E	-	-	30.84±1.98^J	0.29
Jowls	Raw	-	70.07±2.23^f	30.90±1.51^b	-	-	100.97±3.69^hi	0.34
Jowls	Boiled	-	95.41±8.05^G	43.01±5.40^*,A	-	-	138.42±13.08^*,H	0.37
Belly	Raw	-	172.61±2.40^d	-	-	-	172.61±2.40^f	0.49
Belly	Boiled	-	304.97±17.94^*,C	43.86±3.30^A	-	-	348.83±14.83^*,D	1.00
Tenderloin	Raw	26.20±2.39^b	221.14±5.94^c	12.81±0.27^de	-	-	260.14±5.63^cd	10.36
Tenderloin	Boiled	48.22±2.38^*,A	429.17±6.64^*,A	37.98±1.71^*,B	-	-	515.38±4.13^*,A	8.31
Shank	Raw	29.96±1.93^a	206.47±7.17^c	-	5.43±0.30^b	-	241.86±9.00^d	8.01
Shank	Boiled	42.82±1.90^*,B	365.95±13.20^*,B	-	12.27±0.20^*,NS	-	421.04±14.89^*,B	7.11
Picnic	Raw	6.45±0.21^e	66.57±5.02^f	19.65±0.51^c	-	-	92.68±4.89^ij	0.38
Picnic	Boiled	12.59±0.25^*,FG	188.12±17.48^*,E	28.80±0.65^*,C	-	25.86±1.05^A	255.37±16.86^*,F	1.25
Picnic with skin	Raw	31.81±1.11^a	317.28±30.44^NS7),a	36.91±2.23^*,a	-	-	386.00±33.73^NS,a	1.89
Picnic with skin	Boiled	31.84±1.10^NS,C	313.95±31.30^C	32.54±1.28^C	-	-	378.32±32.76^C	1.75
Ham (ground)	Raw	13.92±1.21^*,d	85.87±7.06^*,f	14.89±1.98^*,d	-	-	114.68±3.98^*,h	1.20
Ham (ground)	Boiled	3.34±0.17^I	67.78±5.57^HI	8.95±0.89^E	-	6.64±0.34^C	86.71±6.55^I	1.67
Feet	Raw	-	19.22±1.20^*,g	8.20±0.24^*,f	-	-	27.42±1.38^*,k	0.41
Feet	Boiled	-	1.62±0.08^J	1.53±0.10^F	-	1.12±0.04^D	4.27±0.16^K	0.51
Special cuts
Duhangjeongsal	Raw	-	78.18±2.50^*,f	-	-	-	78.18±2.50^*,j	0.18
Duhangjeongsal	Boiled	-	46.40±2.91^I	-	-	-	46.40±2.91^J	0.16
Gwanjasal	Raw	13.00±0.56^d	161.38±9.55^d	12.32±0.79^de	-	10.89±0.71^NS	197.59±9.27^e	2.56
Gwanjasal	Boiled	19.94±0.62^*,E	235.94±16.15^*,D	18.96±1.81^*,D	-	17.79±0.41^*,B	292.64±17.89^*,E	2.48
Ppolsal	Raw	24.07±2.59^NS,b	221.94±12.42^NS,c	11.29±0.63^e	8.37±0.71^a	12.36±0.62	278.02±14.42^NS,c	3.80
Ppolsal	Boiled	23.97±2.41^D	185.73±31.92^E	-	8.73±2.28^NS,NS	-	218.42±36.50^G	2.73
Ppolhangjeongsal	Raw	26.47±0.89^*,b	111.01±7.74^e	-	-	-	137.49±6.92^g	0.48
Ppolhangjeongsal	Boiled	13.13±0.94^F	141.36±3.06^*,F	-	-	-	154.50±3.94^*,H	0.50
Seolhasal	Raw	12.84±1.27^d	106.61±1.11^*,e	-	-	-	119.45±0.20^*,gh	0.36
Seolhasal	Boiled	-	91.40±6.36^GH	-	-	-	91.40±6.36^I	0.18
Deolmisal	Raw	5.34±0.74^e	84.27±4.88^f	-	-	-	89.61±4.62^ij	0.33
Deolmisal	Boiled	9.24±0.93^*,H	91.91±3.02^NS,GH	-	-	-	101.16±3.73^*,I	0.32
Processed
Bacon	Raw	18.08±1.25^NS,c	286.85±23.25^b	28.76±4.37^b	-	-	333.69±26.27^b	2.27
Bacon	Boiled	18.04±0.55^E	302.09±15.51^NS,C	37.54±1.32^*,B	-	-	357.66±16.01^NS,CD	2.14

PLs, phospholipids; PE, phosphatidylethanolamine; PC, phosphatidylcholine; SM, sphingomyelin; LPE, lyso-phosphatidylethanolamine; LPC, lyso-phosphatidylcholine.
All values are mean±SD (n=3).
^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).
-, not detected.
^a-kMeans with different small letters in the same column are significantly different among raw pork’s by Duncan’s multiple range test p<0.05).
^*Means are significantly different between raw and boiled of same cuts of pork by Student’s t-test (p<0.05).
^NSIndicates not significantly different with in the same cuts of raw and boiled pork by Student’s t-test (p<0.05).