Year

1993

Degree Name

Master of Science

Abstract

In recent years, concern over the relationship between dietary fat intake and disease in Australia, has been associated with consumers and health professionals questioning the nutritional value of red meat, and demanding leaner meats. Although fourteen National Heart Foundation (NHF) approved beef cuts were launched in 1987, the lack of accompanying nutrient composition data has limited their promotion as a healthy food choice. This study aimed to provide Australians with accurate information about the nutrient compositions of these fourteen National Heart Foundation approved beef cuts, in their raw and cooked forms. The rationale for the study was that the data included in the Composition of Foods, Australia (Cashel, K. et al., 1989) were not representative of the nutrient compositions of these beef cuts, and that the publication of this information was long overdue. The study involved the purchase of 150 NHF approved beef samples by ten 'mystery' shoppers. A representative sample of these beef cuts was purchased from retail outlets across the Sydney metropolitan area.

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