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Fat content of ground beef: comparison of actual (analytical) to label claim
Author(s) -
Howe Juliette Coupain,
Trainer Denise,
Holden Joanne M,
Douglass Larry W
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a318-b
Subject(s) - trans fat , food science , saturated fat , mathematics , chemistry , cholesterol , biochemistry
Ground beef is frequently consumed in the U.S. A broad selection of ground beef products are marketed, with product offerings ranging from 5 to 30% fat. To assess the level of agreement between actual fat content and the label claim, the nutrient composition of a nationwide sample of retail ground beef was determined. Ground beef samples containing low, medium, or high levels of fat (label declarations: <12% fat, 12–22% fat, or >22% fat, respectively) were purchased from each of 24 retail outlets nationwide using a probability sampling plan. Fat content was determined by acid hydrolysis. The percent of samples with actual fat content greater than a 20% deviation (limit) from label claim was determined by regression analysis. For all samples evaluated (n=72), 31.9% (S.E.=5.53) were out of limit with respect to the label claim for fat. The percent of samples found to be out of limit (±S.E.) by fat category were: low − 54.2% (10.39); medium − 25.0% (9.03); high − 16.7% (7.77). For the high fat category, label declarations generally overestimated actual fat content, while fat content was generally underestimated on label claims for ground beef products at the leaner end of the range. These results indicate that label claims for fat may not be reliable indicators of actual fat content. Compliance to a uniform within 20% deviation limit for label claims on fat content may be difficult to achieve for low fat products. Funded by USDA/NCBA.