The nutrient composition of South African mutton

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Authors

Sainsbury, Jeanine
Schonfeldt, H.C. (Hettie Carina)
Van Heerden, S.M.

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier

Abstract

Dorper and Mutton Merino carcasses of the C age group with a fat code 2 (±7% SCF) from three main production areas (Karoo, Kalahari and Ermelo) in South Africa were analysed in this study. The physical composition of each cut differed dramatically from the other cuts. The differences between the ten wholesale cuts when comparing the two breeds, are small, and only five cuts differed significantly on one trait. The right sides of the carcasses were used to determine the nutrient and physical (carcass) composition of each raw cut as well as for the whole carcass by calculation. Three cuts (shoulder, loin and leg) from the left side were cooked in order to determine the nutrient composition thereof. Cooking increased the protein and cholesterol concentrations of the cooked cuts. Iron content was higher in the cooked loin and leg but decreased in the cooked shoulder during cooking. According to nutrient density, mutton is a good source of protein, iron and B vitamins and supply more than 25 % of RDA/100 g of vitamin B12 when cooked.

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Keywords

Nutrient composition: South African lamb, Nutrient density

Sustainable Development Goals

Citation

J. Sainsbury, H.C. Schonfeldt & S.M. Van Heerden, The nutrient composition of South African mutton, Journal of Food Composition and Analysis, vol. 24, no. 4-5, pp. 720-726, (2011), doi: 10.1016/j.jfca.2011.01.001.