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

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.

Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts

“…Except for the study by Lee et al (1995) all could demonstrate a higher fat content in cooked cuts compared to raw cuts. The study by Slover et al (1987) di!ers somewhat from the others which can be explained by the experimental design.…”

Red meat in the diet

“…Advances in food processing technologies and breeding programmes, as well as modification of animal feeds and modern butchery techniques have all led to a reduction in the fat content of carcase meat over the past 15 years. For example, the fat content of carcase meat in the UK has been reduced by over 30% for pork, 15% for beef and 10% for lamb (Lee et al 1995;Higgs 2000). New Zealand has seen similar changes, and in particular has worked with butchers to encourage the trimming of fat from red meat before sale, through the introduction of a 'Quality Mark'.…”

Red meat in the diet

“…Advances in food processing technologies and breeding programmes, as well as modification of animal feeds and modern butchery techniques have all led to a reduction in the fat content of carcase meat over the past 15 years. For example, the fat content of carcase meat in the UK has been reduced by over 30% for pork, 15% for beef and 10% for lamb (Lee et al . 1995; Higgs 2000).…”