scholarly journals Nutritional composition of red meat

2007 ◽  
Vol 64 (s4 The Role of) ◽  
pp. S113-S119 ◽  
Author(s):  
Peter WILLIAMS
Keyword(s):  
Red Meat ◽  
Nutritional Composition

scholarly journals Changes in the composition of South African red meat

1970 ◽  
Vol 45 (3) ◽  
pp. 325-338
Author(s):  
N Hall ◽  
HC Schonfeldt ◽  
B Pretorius
Keyword(s):  
South African ◽  
Nutrient Content ◽  
Red Meat ◽  
Nutritional Composition ◽  
Current Data ◽  
Carcass Composition ◽  
Local Data ◽  
Nutrient Density ◽  
Baseline Information ◽  
Over Time

Red meat often evokes a wide array of complex and contradictory arguments. It is viewed as the most expensive component of any diet, supplying many essential nutrients as part of a healthy, prudent eating plan. Yet, red meat is non-homogenous, unique to each country, and continually changing in composition. It is observed that the amount of fat on carcasses has reduced over time, simultaneously improving nutrient density through feed efficiency. The objective of this paper is to present composition data on South African lamb, mutton and beef, and report on the changes observed between local data and international data (for lamb and mutton), as well as changes in the composition of South African beef over time. South African lamb and mutton contain notably less fat and more nutrients per 100 g product than international sheep meat produced, rendering a lean product with a higher nutrient density. Compared to previous studies on South African beef, the current data indicate notable changes in the composition over time, specifically related to a reduction in fat content. This reduction together with changes in carcass weight has resulted in changes in carcass composition and thus changes in nutrient density. The data attest that in order to align industry processes, as well as legislation and marketing strategies, continued research on composition needs to be performed for the baseline information to remain relevant and accurate.Keywords: Beef, lamb, mutton, nutrient content, nutritional composition, South Africa

scholarly journals Impossible to go Beyond Beef? A Nutriomics Comparison

2020 ◽  
Author(s):  
Stephan van Vliet ◽  
James Bain ◽  
Michael Muehlbauer ◽  
Frederick Provenza ◽  
Scott Kronberg ◽  
...  
Keyword(s):  
Media Coverage ◽  
Food Systems ◽  
Red Meat ◽  
Nutritional Composition ◽  
Consumer Health ◽  
Research Attention ◽  
Consumer Interest ◽  
Increase Food Production ◽  
Nutrient Profiles ◽  
New Generation

Abstract Concerns regarding the effects of red meat on human and environmental health are prompting consumer interest in plant-based diets. As global food systems strive to meet the dietary needs of an estimated mid-century population of 10 billion, a new generation of plant-based meat alternatives—formulated to mimic the taste and nutritional composition of red meat—have attracted considerable consumer interest, research attention, and media coverage. We used untargeted metabolomics to provide an in-depth comparison of the nutrient profiles of grass-fed ground beef and a market-leading plant-based meat alternative. Metabolomics revealed a 90% difference in nutritional profiles beef and a popular plant-based meat, many of which can have important consumer health implications. This information could not be determined from their Nutrition Facts, which suggests nutritional similarity. Our findings indicate that beef and a popular plant-based meat should not be viewed as nutritionally interchangeable, but as complementary in terms of provided nutritional entities. As society aims to increase food production with ~ 60% by 2050, the meat and the plant-based meat industries will likely coexist and have to complement each other in order this reach this goal.

scholarly journals Impossible to go Beyond Beef? A Nutriomics Comparison

2020 ◽  
Author(s):  
Stephan van Vliet ◽  
James Bain ◽  
Michael Muehlbauer ◽  
Frederick Provenza ◽  
Scott Kronberg ◽  
...  
Keyword(s):  
Media Coverage ◽  
Food Systems ◽  
Red Meat ◽  
Nutritional Composition ◽  
Consumer Health ◽  
Research Attention ◽  
Consumer Interest ◽  
Increase Food Production ◽  
Nutrient Profiles ◽  
New Generation

Abstract Concerns regarding the effects of red meat on human and environmental health are prompting consumer interest in plant-based diets. As global food systems strive to meet the dietary needs of an estimated mid-century population of 10 billion, a new generation of plant-based meat alternatives—formulated to mimic the taste and nutritional composition of red meat—have attracted considerable consumer interest, research attention, and media coverage. We used untargeted metabolomics to provide an in-depth comparison of the nutrient profiles of grass-fed ground beef and a market-leading plant-based meat alternative. Metabolomics revealed a 90% difference in nutritional profiles beef and a popular plant-based meat, many of which can have important consumer health implications. This information could not be determined from their Nutrition Facts, which suggests nutritional similarity. Our findings indicate that beef and a popular plant-based meat should not be viewed as nutritionally interchangeable, but as complementary in terms of provided nutritional entities. As society aims to increase food production with ~ 60% by 2050, the meat and the plant-based meat industries will likely coexist and have to complement each other in order this reach this goal.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

Using Restructuring Technology to Increase Red Meat Value

1986 ◽  
Vol 62 (5) ◽  
pp. 1458-1462 ◽  
Author(s):  
G. R. Schmidt ◽  
W. J. Means ◽  
A. D. Clarke
Keyword(s):  
Red Meat

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

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