Abstract
>A major programme has been undertaken to analyse the nutrient composition of a wide range of retail cuts of carcass meats, both in the raw and cooked states. Selected preliminary results for fat, moisture, protein and energy are presented here, together with comparisons with values reported in The Composition of Foods. These results show that, in general, the fat content of carcass meat has fallen since the 1970s, with changes being most marked in pork.
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