Production of low fat and reduced fat ground beef

Abstract

The nutritional quality of the food supply has emerged as a major concern of consumers. Dietary fat and calories from fat are among the most important of these consumer concerns. The meat industry and the allied food service and retail industries are addressing these consumer concerns. Food consumption patterns have changed dramatically in the last two decades. Trends show a shift in the consumption of fats, with a decrease in visible, separable fat consumption and an increase in the intake of low fat animal products, such as low fat milk and fish (NRC, 1988). The popular press and consumer studies continue to support the findings of a 1985 consumer study by Yankelovich (1985). In that study, over two-thirds of the consumers surveyed had some concerns about health, with one of their major concerns being the amount of fat in their diets. Media reports also reinforce the 1987 survey by Burke Marketing Research (1987), where most consumers said that they were limiting the amount of fat, calories and cholesterol in their diets. This survey also found that consumers were responding positively to leaner beef cuts with the perception that these cuts were more healthy. Similar findings were reported from a National Consumer Retail Beef Study by Cross, Berry and Wells (1980). In that study, consumers perceived that closely trimmed (0.76cm external fat) or completely trimmed beef cuts were lower in fat and cholesterol than cuts with 1.27cm external fat.