Table 4. The fatty acid composition of pork cuts before and after boiling(Unit: area% of the total fatty acids)

		Fatty acid
		C14:0	C16:0	C16:1	C18:0	C18:1n9	C18:2n6	Other fatty acid	SFA¹⁾	USFA	MUFA	PUFA
Common cuts
Head	Boiled	1.9^2),C3)	25.3^D	4.1^C	8.7^H	44.7^DE	11.5^E	3.8	36.6^F	63.4^DE	50.3^EF	13.1^F
Skin	Raw	1.8^NS4),cd5)	22.4^NS,f	3.7^*6),bcd	7.5^NS,h	47.5^*,c	13.4^d	3.7	32.3^NS,h	67.7^NS,a	52.8^NS,c	14.9^NS,cd
Skin	Boiled	1.8^D	22.6^H	3.6^DE	7.7^*,I	46.8^B	14.1^*,B	3.4	32.7^G	67.3^A	51.7^CD	15.6^D
Jowls	Raw	1.6^NS,def	23.2^e	2.6^ef	9.9^NS,de	43.9^NS,f	15.3^*,c	3.5	35.3^NS,cde	64.7^*,b	47.7^e	17.0^*,b
Jowls	Boiled	1.7^EF	24.0^*,F	3.1^*,G	9.9^E	44.0^E	13.7^C	3.6	36.1^E	63.9^D	48.6^DE	15.2^D
Belly	Raw	2.1^NS,a	27.7^NS,a	3.0^def	12.8^*,a	42.3^NS,g	9.0^h	3.1	43.2^*,a	56.8^h	46.5^f	10.2^g
Belly	Boiled	2.2^A	27.4^A	3.3^*,FG	11.4^B	42.2^F	10.0^*,H	3.5	41.8^A	58.2^*,J	47.1^*,F	11.1^*,H
Tenderloin	Raw	1.7^de	25.0^c	3.7^*,bcd	9.5^ef	38.2^NS,i	16.4^*,b	5.5	36.3^c	63.7^*,bcde	44.0^NS,g	19.6^*,a
Tenderloin	Boiled	2.1^*,B	25.9^*,C	3.1^G	9.8^*,E	38.2^H	16.1^A	4.8	38.7^*,BC	61.3^G	42.8^G	18.5^A
Shank	Raw	1.6^NS,ef	23.4^de	2.5^NS,f	10.3^NS,d	40.3^NS,h	17.4^NS,a	4.5	35.8^NS,de	64.2^*,bc	44.1^NS,g	20.1^*,a
Shank	Boiled	1.5^G	24.7^*,E	2.8^H	10.2^D	40.5^G	16.3^A	4.0	37.0^E	63.0^E	44.6^G	18.5^B
Picnic	Raw	1.9^NS,c	24.9^NS,c	3.8^bc	9.2^*,f	42.1^*,g	13.5^d	4.6	36.8^NS,c	63.2^cde	48.0^NS,e	15.3^NS,c
Picnic	Boiled	1.9^C	24.7^E	4.1^*,C	8.7^H	41.7^F	14.0^*,BC	4.9	36.1^E	63.9^*,D	48.0^DE	15.9^C
Picnic with skin	Raw	1.6^NS,ef	23.9^NS,d	3.3^NS,ab	10.1^NS,d	46.6^NS,d	11.6^NS,f	2.9	36.0^NS,ef	64.0^NS,bcd	51.2^NS,de	12.9^NS,f
Picnic with skin	Boiled	1.6^F	24.5^E	3.5^DE	10.1^B	46.7^B	10.7^F	2.9	36.7^F	63.3^E	51.4^DE	12.0^GH
Ham (ground)	Raw	1.9^*,b	26.2^NS,b	3.5^NS,cd	10.8^*,c	43.9^f	10.5^NS,g	3.2	39.5^*,b	60.5^g	48.7^NS,de	11.8^NS,f
Ham (ground)	Boiled	1.8^D	25.9^BC	3.6^EF	10.4^E	44.2^*,D	10.8^G	3.3	38.8^D	61.2^*,G	49.1^CDE	12.2^G
Feet	Raw	1.3^g	22.4^NS,f	4.8^a	6.1^NS,i	49.9^NS,a	6.7^NS,j	8.8	33.1^NS,gh	66.9^NS,a	58.3^NS,a	8.6^NS,h
Feet	Boiled	1.7^*,DE	22.0^I	5.9^*,A	7.2^J	49.1^A	6.3^L	7.8	32.4^G	67.6^A	58.9^A	8.7^J
Special cuts
Duhangjeongsal	Raw	1.6^def	24.9^*,c	3.3^cde	10.4^*,cd	48.1^bc	8.6^NS,hi	3.1	37.6^*,c	62.4^ef	52.8^NS,c	9.6^g
Duhangjeongsal	Boiled	2.0^*,C	23.3^G	4.1^*,C	9.2^G	49.1^*,A	8.6^J	3.7	35.2^F	64.8^*,C	54.5^B	10.3^*,I
Gwanjasal	Raw	1.7^*,de	25.2^NS,c	3.4^NS,cd	10.5^NS,cd	42.3^NS,g	12.9^NS,de	4.0	38.1^NS,c	61.9^NS,f	47.1^NS,e	14.8^NS,d
Gwanjasal	Boiled	1.5^G	26.8^B	3.3^FG	9.7^E	41.4^F	13.3^D	4.0	38.6^BC	61.4^G	46.1^FG	15.3^D
Ppolsal	Raw	1.6^NS,def	26.1^NS,b	3.4^cd	12.0^*,b	45.2^e	8.1^*,i	3.6	40.3^NS,b	59.7^g	50.0^de	9.7^*,g
Ppolsal	Boiled	1.7^EF	26.3^BC	4.0^*,C	11.0^C	46.7^*,B	7.2^K	3.1	39.4^CD	60.6^*,H	52.2^*,C	8.4^J
Ppolhangjeongsal	Raw	2.2^NS,a	24.9^NS,c	3.6^NS,bcd	9.2^NS,f	44.7^NS,e	11.8^*,f	3.6	37.0^NS,cd	63.0^NS,def	49.7^NS,de	13.3^NS,e
Ppolhangjeongsal	Boiled	2.2^A	25.3^D	3.6^D	9.2^G	44.4^E	11.6^E	3.7	37.5^E	62.5^F	49.5^DE	13.0^F
Seolhasal	Raw	1.5^f	23.1^e	3.6^bcd	7.8^*,f	48.3^*,b	12.4^*,ef	3.3	33.0^NS,fg	67.0^*,a	53.2^NS,b	13.8^*,de
Seolhasal	Boiled	1.9^*,C	24.4^*,E	4.5^*,B	7.1^J	47.3^B	11.4^E	3.4	34.3^F	65.7^B	53.1^B	12.6^F
Deolmisal	Raw	1.9^*,bc	23.9^*,d	3.3^NS,cde	9.4^NS,f	45.2^e	12.9^NS,de	3.4	36.0^*,cde	64.0^bcd	49.7^NS,d	14.3^NS,d
Deolmisal	Boiled	1.7^EF	23.2^G	3.2^FG	9.3^F	45.9^*,C	13.0^D	3.7	35.0^F	65.0^*,C	50.6^CD	14.4^E
Processed
Bacon	Raw	1.8^NS,c	26.3^NS,b	3.3^NS,cde	11.6^b	45.4^*,e	8.7^hi	3.0	40.4^NS,b	59.6^*,g	49.8^NS,de	9.8^NS,g
Bacon	Boiled	1.8^D	26.6^B	3.2^G	12.1^*,A	44.4^E	9.0^*,I	3.1	41.0^AB	59.0^I	48.8^EF	10.1^I

SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.
All values are mean±SD (n=3).
^A-KMeans with different capital letters (^A-K) in the same column are significantly different among boiled pork by Duncan’s multiple range test (p<0.05).
^NSIndicates not significantly different within the same variety of raw and boiled pork by Student’s t-test (p<0.05).
^a-kMeans with different small letters (^a-k) 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 within varieties of pork by Student’s t-test (p<0.05).