Next Article in Journal
Cognitive Performance and Mood Following Ingestion of a Theacrine-Containing Dietary Supplement, Caffeine, or Placebo by Young Men and Women
Previous Article in Journal
Dietary Intake according to Gender and Education: A Twenty-Year Trend in a Swiss Adult Population
Open AccessArticle

Nutrient Composition of Retail Samples of Australian Beef Sausages

by Judy Cunningham 1,†, Van Nguyen 2,†, Paul Adorno 3,† and Veronique Droulez 2,*,†
42 Caroline Street, Annerley 4103 QLD, Australia
Meat & Livestock Australia, Locked Bag 991, North Sydney 2059 NSW, Australia
National Measurement Institute, 153 Bertie Street, Port Melbourne 3207 VIC, Australia
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Nutrients 2015, 7(11), 9602-9617;
Received: 7 October 2015 / Revised: 8 November 2015 / Accepted: 10 November 2015 / Published: 19 November 2015
Some nutrient data for beef sausages in Australia’s food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content into one of three composites and analysed for a wide range of nutrients, before and after dry heat cooking, the most popular sausage cooking method. Fat content in raw sausages averaged 14.9 g/100 g, 30% lower than NUTTAB values, varying from 7.3 to 22.6 g/100 g. This indicates it is possible to formulate leaner sausages that meet consumer expectations and may qualify for certain nutrition labelling statements. Under current Australian labelling requirements, two low fat sausages contain sufficient protein, B12, niacin, phosphorus and zinc to qualify as a good source of these nutrients and sufficient iron, selenium and vitamin A to qualify as a source of these. Sodium levels are higher than fresh beef, ranging from 680 to 840 mg/100 g. These data will be used to update NUTTAB and support product labelling and consumer education. View Full-Text
Keywords: nutrient; beef; sausage; composition; retail; Australia; red meat nutrient; beef; sausage; composition; retail; Australia; red meat
MDPI and ACS Style

Cunningham, J.; Nguyen, V.; Adorno, P.; Droulez, V. Nutrient Composition of Retail Samples of Australian Beef Sausages. Nutrients 2015, 7, 9602-9617.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

Only visits after 24 November 2015 are recorded.
Back to TopTop