Consequences of fat trimming in meat cuts on the nutrient supplies for human. Objective information to guide consumer attitudes

摘要

In European countries, many consumers trim their meat portion to eliminate most of the visible fat because they are aware that eating meat fat is suspected to increase risks for many diseases. Up to now, very little is known about the consequences of this habit on micronutrient supplies such as vitamins and minerals.This paper provides objective data on the nutritional composition of cuts before and after fat trimming with emphasis on some micronutrients (B vitamins, iron, selenium, zinc). Two cuts (rib eye, brisket) from dairy (Holstein) and meat (Charolais) cows were analysed. The results showed that: 1 - Lipid content of muscle part was similar in dairy and meat cows, but the ratio between fat and muscle was far higher in dairy cows than in meat cows.2- Compared to 100 g of trimmed cut, consumption of 100 g of whole cut dramatically increased energy intake (30 to 100%) and the part of energy supplied by lipids (x 2 to 3) and, slightly reduced protein intake.3 - Consumption of 100 g of trimmed cut supplied more iron, zinc selenium and B3 and B6 vitamins than eating 100 g of whole cut (+20-30%).4 - Both trimmed and untrimmed cuts provided similar amount of B12 vitamin.These results are explained by the higher lipid content and the lower minerals and B3 and B6 vitamin contents of fat compared to muscles. Consequently, trimming visible fat from cuts has no significant impact on minerals and vitamin supply, but significantly reduces fat and energy consumption. So, it must be recommended without restriction.