Changes in the composition of South African red meat

Show simple item record Hall, Nicolette Gibson Schonfeldt, H.C. (Hettie Carina) Pretorius, Beulah 2016-02-29T06:28:32Z 2016-02-29T06:28:32Z 2015-08-11
dc.description.abstract Red meat often evokes a wide array of complex and contradictory arguments. It is viewed as the most expensive component of any diet, supplying many essential nutrients as part of a healthy, prudent eating plan. Yet, red meat is non-homogenous, unique to each country, and continually changing in composition. It is observed that the amount of fat on carcasses has reduced over time, simultaneously improving nutrient density through feed efficiency. The objective of this paper is to present composition data on South African lamb, mutton and beef, and report on the changes observed between local data and international data (for lamb and mutton), as well as changes in the composition of South African beef over time. South African lamb and mutton contain notably less fat and more nutrients per 100 g product than international sheep meat produced, rendering a lean product with a higher nutrient density. Compared to previous studies on South African beef, the current data indicate notable changes in the composition over time, specifically related to a reduction in fat content. This reduction together with changes in carcass weight has resulted in changes in carcass composition and thus changes in nutrient density. The data attest that in order to align industry processes, as well as legislation and marketing strategies, continued research on composition needs to be performed for the baseline information to remain relevant and accurate. en_ZA
dc.description.librarian am2015 en_ZA
dc.description.sponsorship The University of Pretoria Institutional Research Theme on Food Nutrition and Well-being, as well as the Red Meat Research and Development South Africa (RMRDSA), and the National Research Foundation (NRF) THRIP programme under grant number TP1208076284. en_ZA
dc.description.uri en_ZA
dc.identifier.citation Hall, N, Schonfeldt, HC & Pretorius, B 2015, 'Changes in the composition of South African red meat', South African Journal of Animal Science, vol. 45, no. 3, pp. 325-338. en_ZA
dc.identifier.issn 0375-1589 (print)
dc.identifier.issn 2221-4062 (online)
dc.identifier.other 10.4314/sajas.v45i3.10
dc.language.iso en en_ZA
dc.publisher South African Society for Animal Science en_ZA
dc.rights Copyright resides with the authors in terms of the Creative Commons Attribution 2.5 South African Licence. See: en_ZA
dc.subject Beef en_ZA
dc.subject Lamb en_ZA
dc.subject Mutton en_ZA
dc.subject Nutrient content en_ZA
dc.subject Nutritional composition en_ZA
dc.subject South African red meat en_ZA
dc.title Changes in the composition of South African red meat en_ZA
dc.type Article en_ZA

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