Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs. (August 2019)

• Record Type: Journal Article
• Authors: Fowler, Stephanie M.; Morris, Stephen; Hopkins, David L.
• Is Part Of: Meat science. Volume 154(2019)
• Page Start: 126
• Page End: 132
• Publication Date: 2019-08
• Subjects: Grass fed -- Human health -- Fatty acid composition -- Mineral composition; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2019.04.016
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Despite the value of key nutritional components of lamb to human health, a large scale literature review recently highlighted the lack of nutritional information for value added lamb retail cuts which suit modern consumers. Consequently, the nutritional composition including proximate analysis, fatty acid and mineral composition of 5 lamb retail cuts from 25 commercially produced extensively finished lambs was investigated. Overall, this research indicated that there was variation in nutritional components between these cuts, particularly for nutritional traits which are important for human health including zinc, iron, total fat and protein as well as fatty acids including EPA, DHA, total saturated fatty acids and total polyunsaturated fatty acids. However the reasons for these differences are poorly understood. Therefore, further research is required to ensure that nutritional information provided to consumers for these cuts at retail is accurate. Highlights: Nutritional composition varied between value added lamb cuts. Potential to market lamb cuts based on mineral and omega-3 fatty composition. Based on nutritional guidelines some lamb cuts can be considered good sources of dietary omega-3, iron and zinc.