13 - Reducing fats in raw meat

Abstract

Publisher Summary Fat is an essential component of meat for sensory perception of juiciness, flavor, and texture. Fat in meat also supplies fatty acids that cannot be synthesized by humans and can act as a carrier of lipid-soluble vitamins and antioxidants. Healthiness and sensory expectation are important quality criteria that influence the decision of a consumer to purchase a particular food product. Negative perceptions of red meat, in particular, as an excessively fat food have contributed to beef and lamb losing market share to competing meats and other protein sources throughout the developed world. The decline in carcass meat consumption probably reflects consumer preference for low-fat meat and meat products, guided by medical advice. There are clear opportunities to manipulate the animal component of fatness by integrating the various contributing factors, that is, breed selection, use of non-castrated male animals, slaughtered young and fed appropriately. It is likely that the nutrient requirements to optimize protein accretion while minimizing adipose tissue accretion will be defined more precisely than at present.