MEAT, POULTRY AND GAME

174 Pages·1995·8.011 MB·English

by  W CHAN, J BROWN, S LEE, D BUSS

Meat, Poultry and Game
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W. Chan, J. Brown, S. M. Lee and D. H. Buss
The Royal Society of Chemistry
and
Ministry of Agriculture, Fisheries and Food
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1 The publishers make no representation, express or implied, with regard to the accuracy of the
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P 0 The Royal Society of Chemistry 1995
0 The Crown 1995
All rights reserved
No part of this book may be reproduced or transmitted in any form or by any means - graphic,
electronic, including photocopying, recording, taping, or information storage and retrieval
systems -without the written permission from The Royal Society of Chemistry.
Published by the The Royal Society of Chemistry, Cambridge, and the Ministry of Agriculture,
Fisheries, and Food, London.
Photocomposed by Land and Unwin Ltd, Bugbrooke
Printed in the United Kingdom by the Bath Press, Bath
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5 Acknowledgements vii
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24 Introduction 1
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7 Tables Symbols and abbreviations 4
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ed Appendices Taxonomic and alternative names 119
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material in beef , lamb and pork
Proportions of light meat, dark meat, skin and 132
bone in chicken and turkey
The composition of extra lean meat 136
Cooking methods 138
Weight losses on cooking meat 143
Individual fatty acids 148
Vitamin A fractions and ranges in offal 151
Vitamin D fractions 152
Food index 154
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Numerous people have helped during the preparation of this book.
7 Most of the new analyses in this book were undertaken by The Laboratory of
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P0 Government Chemist under the direction of Mr I Lumley and Mrs G Holcombe.
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5- Some of the fatty acid analyses were done by Dr M A Jordan at RHM Technology.
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3 We would like to thank the Meat and Livestock Commission and the British Poultry
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49 Meat Federation Ltd for providing additional data. The Meat and Livestock
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81 Commission and the British Chicken Information Service kindly provided the cover
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9 photographs.
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10 We would also like to express our appreciation for all the help given to us by many
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doi: Society of Chemistry (RSC) and elsewhere who were involved in the work leading
00. org | up to the production of this book. In particular, we would like to thank Mrs G Tibbs
1:c. (formerly RSC) for her help in the production of this supplement.
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This is the eighth detailed reference book on the nutrients in food, in a series
replacing and extending the information in McCance and Widdowson’s The
Composition of Foods. It presents new values for the nutrients in a wide range of
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0 cuts of beef, lamb, pork, poultry, game and offals, both raw and cooked in a variety
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5-0 of ways, but it does not include bacon, ham and other commercial meat products,
47 or meat-based dishes, which will be the subject of a separate book.
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9 Because there were few new values for meats when the summary fifth edition of
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18 The Composition of Foods (Holland et a/., 1991b ) was being prepared, most of
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97 the meat values in that book were taken directly from the fourth edition (Paul and
39/ Southgate, 1978) and thus reflect the composition of meat in the early 1970s.
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0.1 There have been substantial changes in the composition of carcase meats since
oi:1 then, especially reductions in the amounts of fat both on the carcase itself and
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d Britain. The other detailed supplements in the series currently include Cereals
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sh and Cereal Products (Holland et al.,1988), Milk Products and Eggs (Holland et
ubli al., 1989), Vegetables, Herbs and Spices (Holland et a/., 1991a ), Fruit and Nuts
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(Holland et a/., 1992a), Vegetable Dishes (Holland ef a/., 1992b), Fish and Fish
Products (Holland et a/., 1993), and Miscellaneous Foods (Chan et a/., 1994).
Computerised versions are also available, details of which can be obtained from
the Royal Society of Chemistry.
Methods
The selection of foods and the determination of nutrient values follows the general
principles used for previous books in this series. The types and cuts of meat,
poultry, game and offals were chosen to represent as far as possible those most
widely available in Britain, and the scientific literature was then reviewed for
information on their composition. Most earlier values could not be used because
of the changes in composition; and because values from other countries in
general refer to meat which is differently cut and trimmed, almost all the
information in this book has been derived from new analyses.
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Literature values
Literature information was only included where full details of the samples were
known and where they were clearly similar to the meats now available in British
shops or caterers. Suitable methods of analysis also had to be used, and the
results had to be available in sufficient detail for a full assessment.
A na ly s es
A large number of new analyses were needed for the production of these tables,
and these were commissioned by the Ministry of Agriculture, Fisheries and Food
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00 from the Laboratory of the Government Chemist (LGC) and from the Meat and
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0 Livestock Commission (MLC). Some fatty acid analyses were also carried out by
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7 RHM Technology. As it was not practical to analyse all of the large number of
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3 types of meat, both raw and cooked in a variety of ways, for every nutrient, the
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4 following protocols were followed.
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7 LGC programme: For all the analyses carried out by the LGC, up to 10 samples
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39/ of each item were bought from a wide variety of supermarkets, butchers and
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1 market stalls in South-East England, Bristol, Leeds and Edinburgh. A major
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remain attached to the outside of the lean or small amounts of lean remain
attached to the fat.
As in previous supplements, the individual samples of each type of meat were
combined before analysis, but the lean and fat, and the light meat, dark meat and
skin were always kept separate from each other. Protein (N x 6.25),fa t and water
were determined in the lean from every raw and cooked item, in most separated
samples of fat, but skin from different parts of the poultry was combined before
analysis. Nutrient values for whole cuts (i.e. lean and fat together, or meat and
skin together) were then calculated from the nutrients in the separated parts and
the measured weights of these parts. In each case, values for raw lean and fat
were used for raw samples, and values for cooked lean and fat were used for the
cooked samples. A wide range of minerals and vitamins was also analysed in
selected samples, both raw and cooked. For the samples that were not analysed
for all the minerals and vitamins, values from similar cuts and cooking methods
were interpolated, usually in proportion to the protein content of the samples.
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