Nutrient and related food composition of exported Australian lamb cuts

摘要

Eight lamb carcasses from 1 of 11 USDA-approved Australian processing plants were randomly selected and fabricated into retail cuts. Composition of the meat cuts was determined on raw and cooked samples. Physical and chemical composition of the cutswas similar to estimated values for US and New Zealand lamb, except that the Australian samples had higher portions of separable lean. There was an inverse relationship between moisture and lipid content and all cuts had a similar protein content (19.10-21.00%). Changes in composition of the cuts represented <5% change per 100 g in recommended dietary intake per component.