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Nutrient content of retail cuts of beef, pork and lamb–preliminary results
Author(s) -
Lee Susan M.,
Buss David H.,
Holcombe Gillian D.,
Hatton Denise
Publication year - 1995
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.1995.tb00297.x
Subject(s) - medicine , food science , nutrient , composition (language) , energy density , biology , ecology , philosophy , linguistics , physics , theoretical physics
>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.