Meat Composition and Dietary Signficance Flashcards
1
Q
What is the %fat upper limit for ground beef?
A
30%
2
Q
What is the %fat upper limit for fresh sausage?
A
50%
3
Q
What is the %water addition upper limit for fresh sausage?
A
3%
4
Q
What is the %fat upper limit for cooked sausage?
A
30%
5
Q
What is the %fat+water addition upper limit for cooked sausage?
A
40%
6
Q
What are the upper limits for nitrite and erythorbate in cooked sausage?
A
nitrite - 156 ppm
erythorbate - 550 ppm
7
Q
What vitamins and minerals can be found in meat?
A
B12, A, E, iron, zinc
8
Q
How does heating meat effect nutrients?
A
- Rendering of fat
- Rendering/evaporation of water
- Lower protein digestibility
- Lower vitamin content
- Situational effect on iron availability
