Protein, protein, protein.
From snack bars to cereal to energy drinks, it seems like everywhere you look at the grocery store, PROTEIN is splashed across the label in big, bold letters. People are seeking high protein foods expecting that they will help build muscle and support long-term health. Right now, protein is certainly having a moment.
But for pork producers, it’s always been about protein. Pork has long been celebrated as a lean, delicious, and high-quality protein source. The question today is, in this crowded marketplace of shakes, powders, and bars, how do we show that pork still packs a punch?
That’s where human health and nutrition research comes in. We often hear that protein helps build muscles—but how do we actually know? Is it as simple as handing a few body-builders some pork chops and watching what happens? Well… yes and no. The reality is a little more complex but also pretty fascinating.
At the heart of this research is something called myofibrillar protein synthesis rate, or MPS. This is a measure of how quickly muscle is making new proteins. After exercise, your body naturally ramps up MPS, and consuming food afterwards can boost it even more. But here’s the key: not all foods are created equal.
To test how well a particular food supports muscle building, researchers bring volunteers into a clinical facility. These participants receive infusions of labelled amino acids, special tracers that let us see exactly how the body uses protein. These volunteers complete a short strength work out, eat a carefully prepared meal, and then undergo muscle biopsies and blood draws. It is intense work for volunteers and researchers alike.
In a recent National Pork Board-funded study, lean and higher-fat pork was compared with a carbohydrate drink (think Gatorade) to see which best supported MPS after exercise. Both pork options out-performed the carbohydrate sports drink, and lean pork came out slightly ahead of higher-fat pork. The takeaway? Pork, especially lean cuts, effectively support post-workout muscle recovery.
More broadly, this type of research helps us answer questions like how does pork stack up to other sources of protein in the diet, how do other nutrients like fat or carbohydrates in food alter muscle-building properties of pork, and how can we tell a strong, more science-based story to our customers to encourage them to consume more pork? These results are more than just academic, they can inform dietary guideline, shape marketing campaigns, and give producers powerful tools communicate pork’s value.
So sure, adding protein to everything might be trend of the moment, pork has always had the chops. With research like this, we continue to show that when it comes to strength, pork delivers.
The study referenced was funded by National Pork Board (project no. #22-040).
Authors: Zan Zupancic, Andrew Askow, Takeshi Barnes, Max Deutz, Gena Irwin, Alexander Ulanov, Ryan Dilger, Anna Dilger, Jared Willard, Richard Mackenzie, and Nicholas Burd
