Abstract
Five cuts of beef purchased from five retail sources were analyzed for total lipid and cholesterol in raw and cooked lean meat and the separated fatty tissue. The total lipid contents ranged from 2.1% to 7.5% in raw trimmed lean beef and from 3.9% to 11.4% in cooked lean meat. These values are considerably lower than those published earlier but compare favourably with recent Canadian data. The cholesterol values ranged from 43.3 to 53.3mg/100g in raw lean meat and 64.9 to 87.0mg/100g in cooked lean meat. The cholesterol content of the lean meat was about 20% lower than earlier reported values for beef.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
