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Australian Red Meat Consumption - Implications Of Changes Over 20 Years On Nutrient Composition, Peter Williams, Veronique Droulez
Australian Red Meat Consumption - Implications Of Changes Over 20 Years On Nutrient Composition, Peter Williams, Veronique Droulez
Peter Williams
Trimming fat off meat is recommended for reducing intake of saturated fat. This paper reviews trends over 20 years that have influenced the red meat supply in response to consumer and health professional demands for lean meat, drawing on published survey data, marketing information, analysis of meat content and qualitative research commission by Meat and Livestock Australia. Separable fat is the greatest determinant of the saturated fat in Australian red meat, and changes in processing and butchering practices have combined to produce red meat today with significantly lower saturated fat. Nutrient analyses in 2002 showed that the separable fat on …
Australian Red Meat Consumption – Predominantly Lean In Response To Public Health And Consumer Demand, P. G. Williams, V. Droulez
Australian Red Meat Consumption – Predominantly Lean In Response To Public Health And Consumer Demand, P. G. Williams, V. Droulez
Peter Williams
Introduction and Methods: Trimming fat off meat is recommended for reducing intake of saturated fat. This paper reviews trends over the past 20 years that have influenced the red meat supply in response to consumer and health professional demands for lean meat, drawing on published survey data, marketing information, analyses of meat content and qualitative research commissioned by Meat and Livestock Australia. Results and Discussion: Separable fat is the greatest determinant of the saturated fat in Australian red meat, and changes in the processing and butchering practices have combined to produce red meat today with significantly lower separable fat. Nutrient …