< Previous Page
Study
Composition of Australian red meat 2002-3. Nutrient profile.
Publication
Food Australia (59:331-341)
Authors
Williams P, Droulez V, Levy G and Stobaus T.
Background
Nutrient composition data of Australian red meat is ten years old. Since this time, there have been changes in production, butchering and consumer preparation practices which may impact on the contribution of red meat to nutrient intake.
Also the data does not include many nutrients found in Australian red meat, including pantothenic acid, vitamin B12, vitamin E, folate, copper and selenium, with UK data being used to fill these gaps.
Objective
To provide information on the nutrient content of the raw and cooked lean and fat components of popular Australian beef, lamb, veal and mutton retail cuts.
Study design
Two samples of 13 beef, 11 lamb, 4 veal and 2 mutton cuts were purchased at random from ten retail outlets in Sydney and Melbourne (three supermarkets and two butchers in each, from different socioeconomic areas).
Beef cuts included: rump steak, round steak, topside roast, silverside roast, sirloin steak, fillet steak, T-bone steak, scotch fillet, blade steak, chuck steak, diced beef, stir-fry beef and hamburger mince.
Lamb cuts included: Frenched cutlet, forequarter chop, chump chop, loin chop, leg (bone-in) roast, easy carve leg roast, easy carve shoulder roast, diced lamb, stir-fry lamb strips, lamb mince and lamb mini roast.
Veal cuts included: leg steak, veal cutlet, stir-fry strips and diced veal.
Mutton cuts included baking leg and casserole.
Samples were transported chilled within 24 hours to the Australian Government Analytical Laboratory (now National Measurement Institute). One of each pair of samples was cooked using standard protocols with minimal added fat.
External and internal separable fat, bone and lean tissues were carefully dissected and weighed. Then the lean and fat raw and cooked components were analysed for contents of macronutrients, cholesterol, vitamins A, B1, B2, B3, B5, B6, B12, E, beta-carotene and folate as well as sodium, potassium, calcium, iron, zinc, magnesium, manganese, phosphorous, copper and selenium.
Results
While there are some differences between the four meats, in general lean red meat is:
- Relatively low in fat and sodium
- An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus
- A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid and selenium
Conclusion
Australian lean red meat is relatively low in fat, and is rich in protein, niacin, vitamin B6, vitamin B12, phosphorous, zinc and iron.
Link
Composition of Australian red meat 2002 – 3. Nutrient profile
>Read more
Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this information.