Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs

Stephanie M. Fowler, Stephen Morris, David L. Hopkins

    Research output: Contribution to journalArticlepeer-review

    29 Citations (Scopus)

    Abstract

    Despite the value of key nutritional components of lamb to human health, a large scale literature review recently highlighted the lack of nutritional information for value added lamb retail cuts which suit modern consumers. Consequently, the nutritional composition including proximate analysis, fatty acid and mineral composition of 5 lamb retail cuts from 25 commercially produced extensively finished lambs was investigated. Overall, this research indicated that there was variation in nutritional components between these cuts, particularly for nutritional traits which are important for human health including zinc, iron, total fat and protein as well as fatty acids including EPA, DHA, total saturated fatty acids and total polyunsaturated fatty acids. However the reasons for these differences are poorly understood. Therefore, further research is required to ensure that nutritional information provided to consumers for these cuts at retail is accurate.
    Original languageEnglish
    Pages (from-to)126-132
    Number of pages7
    JournalMeat Science
    Volume154
    DOIs
    Publication statusPublished - 01 Aug 2019

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