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Nutrient content of retail cuts of beef, pork and lamb--preliminary results

Author:
Lee, S.M., Buss, D.H., Holcombe, G.D., Hatton, D.
Source:
Journal of human nutrition and dietetics 1995 v.8 no.1 pp. 75-80
ISSN:
0952-3871
Subject:
water content, beef, pork, nutrient content, food composition, energy content, protein content, dietary fat, meat cuts, animal fats and oils, raw foods, cooking, lamb meat, United Kingdom
Abstract:
A major programme has been undertaken to analyse the nutrient composition of a wide range of retail cuts of carcass meats, both in the raw and cooked states. Selected preliminary results for fat, moisture, protein and energy are presented here, together with comparisons with values reported in The Composition of Foods. These results show that, in general, the fat content of carcass meat has fallen since the 1970s, with changes being most marked in pork.
Agid:
1445524