Number 49 February 1995
MAFF UK - NUTRIENT ANALYSIS OF RETAIL CUTS OF LAMB
Index to MAFF UK Food Surveillance Information
Sheets, 1995
See also:
147: MAFF UK - Nutrient Analysis of
Ethnic Takeaway Foods (May 1998)
This survey is part of the Ministry's ongoing surveillance of nutrient
levels in food. It was commissioned in order to provide up to date nutritional
information on a range of raw and cooked retail cuts of lamb. The new data were
needed in order to quantify changes in composition resulting from changes in
breeds of animal, husbandry and butchering practices, and cooking procedures.
A range of fresh and frozen British and New Zealand cuts was analysed both
in the raw state and cooked by one or more different methods. Lean and fat
parts of the meat were analysed separately, making a total of 65 composite
samples. Each composite sample comprised about 10 sub-samples purchased from a
range of retail outlets throughout Great Britain, which were prepared and cooked
(as appropriate) by the contractor, and then bulked for analysis.
Analyses were carried out for proximates, inorganics, vitamins, fatty acids
and sterols. Proportions of lean, separable fat and inedible matter were also
recorded for all samples.
The results will be used in MAFF's dietary surveys and will therefore help
to establish the nutrient intake of the population. In addition they will be
incorporated into a future supplement to McCance and Widdowson's The
Composition of Foods.
The reports of the survey (one on fatty acids, one on other nutrients) are
held in the MAFF Library at Nobel House, 17 Smith Square, London SW1P 3JR (Tel:
+ 44 (0) 171 238 6573).
Further enquiries should be addressed to:
Mrs Susan Church
MAFF, Food Safety and Science Group
Consumers &
Nutrition Policy Division
Room 350 Nobel House
17 Smith Square
London
SW1P 3JR
Tel: +44 (0) 171 238 5764
Fax: +44 (0) 171 238 5778
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