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Nutrients 2014, 6(6), 2217-2228; doi:10.3390/nu6062217

Fat Content and Composition in Retail Samples of Australian Beef Mince

1
Nutrition Research Australia, Level 13, 167 Macquarie St, Sydney, NSW 2000, Australia
2
Food Standards Australian New Zealand, 55 Boeing House 55 Blackall Street, Barton, ACT 2600, Australia
3
National Measurement Institute, Department of Industry, Innovation, Science, Research and Tertiary Education 153 Bertie Street, Port Melbourne, VIC 3207, Australia
4
Meat & Livestock Australia, 40 Mount Street, North Sydney, NSW 2060, Australia
*
Author to whom correspondence should be addressed.
Received: 18 February 2014 / Revised: 4 May 2014 / Accepted: 22 May 2014 / Published: 11 June 2014
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Abstract

Nutrient composition data, representative of the retail supply, is required to support labelling and dietetic practice. Because beef mince represents approximately 30% of all beef dishes prepared in Australian households, a national survey of the different types of mince available for purchase in representative retail outlets was conducted. Sixty-one samples of beef mince from 24 retail outlets in New South Wales, Queensland, Victoria and Western Australia were collected in 2010 and analysed for moisture, protein, total fat and fatty acid profile. A variety of 18 different descriptors were used at point of sale with “Premium” (n = 15) and “Regular” (n = 8) the most commonly used terms. The analysed fat content of “Premium” samples varied from 2.2 g/100 g to 8.0 g/100 g. Forty-eight percent (n = 29) of the samples were categorised as low fat (<5 g/100 g; mean 4.1 g/100 g), 21% as medium fat (5–10 g/100 g; mean 8.9 g/100 g) and 31% as high fat (>10 g/100 g; mean 10.4 g/100 g). There was no significant difference between the types of mince available for purchase in low versus high socio-economic suburbs (Chi-square, p > 0.05). In conclusion, the fat content of the majority of retail beef mince in Australia is <10 g/100 g and a variety of descriptors are used at point of sale, all of which do not necessarily reflect analysed fat content. View Full-Text
Keywords: fat; beef; mince; composition; retail; variability; Australian; red meat fat; beef; mince; composition; retail; variability; Australian; red meat
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Fayet-Moore, F.; Cunningham, J.; Stobaus, T.; Droulez, V. Fat Content and Composition in Retail Samples of Australian Beef Mince. Nutrients 2014, 6, 2217-2228.

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