NUTRIENT CONTENT OF RETAIL CUTS OF BEEF, PORK AND LAMB - PRELIMINARY-RESULTS

被引：3

作者：

LEE, SM ^{[1
]}

BUSS, DH ^{[1
]}

HOLCOMBE, GD ^{[1
]}

HATTON, D ^{[1
]}

机构：

[1] LAB GOVT CHEMIST,TEDDINGTON TW11 0LY,MIDDX,ENGLAND

来源：

JOURNAL OF HUMAN NUTRITION AND DIETETICS | 1995年 / 8卷 / 01期

关键词：

BEEF; LAMB; MEAT; NUTRITIONAL VALUE; PORK;

D O I：

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

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

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 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.

引用

页码：75 / 80

页数：6