Effect of Cooking and Curing on Lysine Content of Pork Luncheon Meat

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Abstract
Pork luncheon meats were analyzed for lysine, and fed to rats as a supplement to a diet which was deficient in lysine. Lysine analyses of fresh, cooked, and cured-cooked pork luncheon meat indicate that there was no destruction of lysine due to the cooking, but the cured-cooked sample showed a loss of 12% of the original lysine content. No significant differences in growth were observed on rats fed the 3 samples of meat, indicating that if there was a destruction of lysine, it was too small to detect in the feeding tests with rats.