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

 

作者: Susan M. Lee,   David H. Buss,   Gillian D. Holcombe,   Denise Hatton,  

 

期刊: Journal of Human Nutrition and Dietetics  （WILEY Available online 1995）
卷期: Volume 8, issue 1  

页码: 75-80

 

ISSN:0952-3871

 

年代: 1995

 

DOI:10.1111/j.1365-277X.1995.tb00297.x

 

出版商: Blackwell Publishing Ltd

 

关键词: beef;lamb;meat;nutritional value;pork

 

数据来源: WILEY

 

摘要:

>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 inThe 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.

 

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