Guest guest Posted October 4, 2008 Report Share Posted October 4, 2008  However, beef has about 50% more staurated fat IN the meat, not including the fat removed from the meat and its cuts. Nuts, I know, n TABLE C: COMPARISON OF KATAHDIN MEAT, DOMESTIC, AND NEW ZEALAND LAMB Nutrients:Per 100 Grams Units Katahdin Average Domestic Lamb Average New Zealand Lamb Average Water grams 56.01 60.01 60.42 Energy calories 303.35 275.40 272.00 Protein grams 16.79 16.85 16.86 Total Fat grams 26.24 22.58 22.18 Ash grams 0.90 0.87 0.94 Calcium mgrams 19.50 13.20 13.60 Iron mgrams 1.90 1.57 1.47 Potassium mgrams 258.20 219.40 130.80 Sodium mgrams 79.18 60.20 40.60 Saturated Fatty Acids grams 12.60 9.89 11.26 Monounsaturated Fatty Acids grams 10.67 9.27 8.50 Polyunsaturated Fatty Acids grams 0.90 1.78 0.96 Cholesterol mgrams 44.42 72.60 77.20 When the fat content of all cuts is averaged, the data shows that Katahdin meat has, overall, a slightly higher fat content than both the domestic and New Zealand lamb. The higher fat content results in a higher calorie count. Fat and energy /100g Serving Katahdin Meat 24.2g Fat 303.4 Calories Domestic Lamb 22.6g 275.4 New Zealand Lamb 22.3g 272.0 However, when the cholesterol is compared, Katahdin meat is significantly lower in cholesterol than both the domestic and New Zealand lamb. Cholesterol /100g Serving Katahdin Meat 44.4 mg Domestic Meat 72.5 mg New Zealand Lamb 77.2 mg Further observations can be made when Katahdin meat is compared for fat and cholesterol content with pork, beef, chicken, and turkey (USFA Handbook #8-17). Return to Table of Contents Table D: Comparison of Katahdin Meat to Pork, Beef, and Poultry Nutrients Per 100 Grams Units Katahdin Carcass Pork Carcass Beef Carcass Chicken Fryers Turkey: All Meats and Skin Water grams 56.01 49.83 57.26 65.99 71.13 Energy calories 303.35 376.00 291.00 215.00 160.00 Protein grams 16.79 13.91 17.32 18.60 18.92 Total Fat grams 26.24 35.07 24.05 15.06 8.80 Ash grams 0.90 0.72 0.81 0.79 0.86 Calcium mgrams 19.50 19.00 8.00 11.00 17.00 Iron mgrams 1.90 0.69 1.83 0.90 1.69 Potassium mgrams 258.20 253.00 267.00 189.00 261.00 Sodium mgrams 79.18 42.00 59.00 70.00 71.00 Saturated Fatty Acids grams 12.60 12.44 9.75 4.31 2.58 Monounsaturated Fatty Acids grams 10.67 15.93 10.47 6.24 3.00 Polyunsaturated Fatty Acids grams 0.90 3.80 0.92 3.23 2.28 Cholesterol mgrams 44.42 74.00 74.00 75.00 72.00 Katahdin meat is lower in fat content than pork, similiar to beef, but higher than both chicken and turkey. Fat per 100g Serving: Pork 35.1 g Katahdin meat 24.2 g Beef 24.1 g Chicken 15.1 g Turkey 8.8 g But again, Katahdin meat is lower in cholesterol than the other meats used for comparison purposes. Cholesterol per 100g Serving: Katahdin Meat 44.2 mg Pork 69.0 mg Turkey 72.0 mg Beef 74.0 mg Chicken 75.0 mg Return to Table of Contents Discussion and Recommendations At present, the demand for Katahdin meat exceeds the supply. The mild tasting, good quality meat has convinced many consumers that Katahdin meat is a preferred food choice. This study shows that Katahdin meat is also a nutritious food choice. Table E shows the nutrients in a 100 gram serving of Katahdin whole leg and the approximate recommended daily intake from Health Canada for a healthy adult weighing 70 Kg (154lbs) and consuming 2000 calories daily. Table E: Katahdin Meat in Daily Diets Nutrient Recommended Nutrient Intake 100g of Katahdin Whole Leg Protein 50-60 g 19.6 g Calcium 800-1000 mg 8.8 mg Iron 8-10 mg 1.9 mg Potassium 2000 mg 279.0 mg Sodium 500 mg 82.7 mg Fat 67 g 15.7 g Saturated Fat 22 g 7.07 g Cholesterol 300 mg 45.2 mg Katahdin meat is an important source of protein. The human body uses protein to build new cells, maintain tissue, and synthesize new proteins that make it possible for the body to perform basic functions. Proteins from animal origin are high in quality or complete proteins. Eating a 100 gram serving of Katahdin whole leg provides 36% of the protein needed in a day. (It should be noted that the amount of protein needed is dependent on body weight.) Calcium is required for building bones and teeth, iron is required to produce hemoglobin, potassium and sodium are used to control the electrolyte balance of your cells. Katahdin meat will provide the body with a portion of the daily required intake of these essential minerals. The data also shows that some cuts of Katahdin meat are relatively high in fat and saturated fat content. Our bodies need dietary fat to make tissue and manufacture biochemicals but the negative results of consuming to much fat are well known. A diet high in saturated fat is believed to increase the amount of cholesterol circulating in the blood. For health conscious consumers this may be a concern when purchasing Katahdin meat. The average data also shows that unsaturated fat content is similar in amount to the saturated fat content and unsaturated fat is believed to reduce the amount of cholesterol circulating in the blood. Every healthy body needs cholesterol. However, most of the cholesterol humans need is produced in their own liver, about 1000 mg a day. It is recommended that an adult should consume no more than 300 mg a day from food as excess amount of cholesterol may clog blood vessels. The data shows that Katahdin meat is relatively low in cholesterol content which is desirable for health conscious consumers. To conclude, the data used for this study shows that Katahdin meat can be marketed as a healthy food choice. Producers need to be aware of the fat content of the meat when choosing feed and feeding conditions for their flock. The difference in fat content among the five cuts tested is significant. Producers can take advantage of this by promoting the leaner cuts. Good quality meat cutting is important to remove excess visible fat. The low cholesterol content is good news for both the producer and consumer. This analysis has identified a number of areas that require further study. They are as follows: Greater live weight usually translates into more profit for the producer. Consumers want lean meat. Does a greater live weight result in more lean meat? Do leaner animals produce as much edible meat as fatter animals? Producers use different feeds and feeding methods. What are the effects of these differences on the nutrient value of the meat? The mild taste of Katahdin meat continues over a wide range of animal ages. Would animals that are fed over a longer period of time yield a larger, leaner carcass with a mild tasting meat? Katahdin meat has a lower cholesterol content than all the other meats used for comparison purposes in this study. What factors contribute to this result? Bibliography Cholesterol And Your Health. Saskatchewan Health, 1998.Recommended Nutrient Intakes for Canadians. Health and Welfare Canada, 1983.Rinzler, Carol Anne Nutrition For Dummies. IDG Books Woldwide, Inc. 1997.Sizer, F and Whitney, E. Nutrition Concepts and Controversies 6th edition. West Publishing Co., 1998.USDA Nutrient Database for Standard Reference. Release 12, March 1998. Return to Table of Contents PERSONNEL A contract to analyze the 60 meat samples was signed with Dr. Ron Pegg and Silcox of the Saskatchewan Food Product Innovation Program at the University of Saskatchewan on July 6, 1998 for a total of $3,750. A deposit of $1,000 was paid in August 1998 and the final payment of $2,750 was paid in December, 1998. No other salaries or fees were paid with this project. Return to Table of Contents EQUIPMENT: No equipment was purchased or rented for this project. Return to Table of Contents PROJECT DEVELOPED MATERIALS: No materials were developed within this project. However, various communication documents will be created when this report has been approved. Return to Table of Contents PROJECT PHOTOS: Photos are not relevant to this project. Return to Table of Contents ACKNOWLEDGEMENT: The support for this project by the Saskatchewan Department of Agriculture and Food has been acknowledged in all written and oral communications. Return to Table of Contents FINANCIAL STATEMENT: Expenses Amount Approved Amount Expended Consultant Fees 2145.00 3750.00 Materials 2436.00 2146.72 Project Travel 270.00 511.89 Other 205.00 252.36 Total 5056.00 6660.97 Revenue Amount Approved Amount Received Applicant 250.00 250.00 In Kind 2500.00 2500.00 Other Funds 1605.00 1605.00 Total 4355.00 4355.00 Receipts are available for inspection. Additional expenses will be incurred in printing this report following formal approval by Saskatchewan Agriculture and Food. A formal audit of these records will be part of the 1998 Saskatchewan Katahdin Sheep Association audit. Return to Table of Contents APPENDICES: Appendix A - Sample Details Including Weights (Kg) # Location Age Sex Pasture Grain Supplement Live Wt Dressed Wt Foreshank Wt Loin Wt Rib Wt Whole Leg Wt Shoulder Wt 1 SouthEast 8 mths R Y Y Y 39.9 17.4 0.6 1.9 1.3 2.1 1.6 2 SouthEast 2 yrs E Y Y Y 60.8 27.2 0.8 2.9 2.6 3.1 2.9 3 South 8 mths W N Y N 43.1 19.0 0.5 2.2 1.5 2.6 2.0 4 South 8 mths W N Y N 40.8 17.8 0.6 2.3 1.5 2.3 1.3 5 SouthEast 8 mths W Y N Y 55.3 25.3 0.8 2.8 2.3 3.0 2.6 6 SouthEast 8 mths W Y N Y 56.2 25.5 0.8 2.9 2.8 2.9 2.4 7 SouthEast 8 mths W Y N Y 54.4 24.5 0.8 3.1 2.5 2.9 1.7 8 SouthCentral 8 mths R Y Y Y 42.6 18.3 0.7 2.0 1.4 2.4 1.5 9 Central 8 mths R N Y Y 55.3 26.2 1.0 2.9 2.2 3.1 1.9 10 Central 8 mths R N Y Y 54.4 23.2 0.7 2.5 2.2 2.8 2.3 11 WestCentral 8 mths R N Y N 36.3 15.1 0.5 1.4 1.2 1.8 1.5 12 WestCentral 2 yrs R N Y N 62.6 26.6 0.8 2.7 2.7 2.8 2.3 Return to Table of Contents Appendix B - Methods Used for the Nutritional Analysis of Katahdin Meat Test Method Protein A0AC 24.038 Fat AOAC 996.06(GC); HPB Method LPFC - 122 Moisture A0AC 925.10 Ash A0AC 14.006 Carbohydrates by calculation as per 58 Federal Register 2095, Augest 1993; Guide to Food Labelling and Advertising, CFIA, March 1998 Energy calculation as per 58 Federal Register 2095, Augest 1993; Guide to Food Labelling and Advertising, CFIA, March 1998 Sugars A0AC 982.14 (HPLC) Total Dietary Fibre HPB Method HPB-FC-12 Cholesterol A0AC 976.26 (GC) Fatty Acid Profile A0AC 996.06 (GC) Vitamin A J. Chromatog. 259:515-158: J. Sci Food Agric. 34:1039-1046: J.A0Ac 67:62-65, 69:27-738 Vitamin C J. Agric. Food Chem. 29:927-929 (HPLC) Minerals ICP Scan Return to Table of Contents Appendix C Nutrients New Zealand Lamb Pork Beef Chicken Turkey Nutrients Units Foreshank Loin Rib Whole Leg Shoulder Average Carcass Loins Carcass Fryers White Meat and Skins All Meats and Skins Water grams 66.02 57.09 53.32 65.58 60.11 60.42 49.83 71.93 57.26 65.99 70.40 71.13 Energy calories 223.00 303.00 346.00 216.00 272.00 272.00 376.00 145.00 291.00 215.00 160.00 160.00 Protein grams 18.04 16.33 14.92 18.34 16.65 16.86 13.91 20.57 17.32 18.60 20.42 18.92 Total Fat grams 16.15 25.90 31.31 15.29 22.23 22.18 35.07 6.31 24.05 15.06 8.02 8.80 Total Carbohydrate grams 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Dietary Fibre grams 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Ash grams 1.06 0.88 0.81 1.01 0.92 0.94 0.72 1.06 0.81 0.79 0.88 0.86 Sugars grams ~ ~ ~ ~ ~ 0.00 ~ ~ ~ ~ ~ ~ Calcium mgrams 10.00 17.00 16.00 8.00 17.00 13.60 19.00 13.00 8.00 11.00 15.00 17.00 Iron mgrams 1.49 1.55 1.39 1.58 1.35 1.47 0.69 0.85 1.83 0.90 1.43 1.69 Potassium mgrams 131.00 121.00 113.00 165.00 133.00 130.80 253.00 361.00 267.00 189.00 266.00 261.00 Sodium mgrams 45.00 37.00 40.00 40.00 41.00 40.60 42.00 50.00 59.00 70.00 65.00 71.00 Vitamin C mgrams 0.00 0.00 00.0 0.00 0.00 0.00 0.40 0.90 0.00 1.60 0.00 0.00 Vitamin A RE 0.00 0.00 0.00 0.00 0.00 0.00 3.00 2.00 0.00 41.00 2.00 2.00 Saturated Fatty Acids grams 8.18 13.24 15.99 7.68 11.22 11.26 12.44 2.18 9.75 4.31 2.26 2.58 Monounsaturated Fatty Acids grams 6.19 9.93 12.00 5.86 8.52 8.50 15.93 2.83 10.47 6.24 2.90 3.00 Polyunsaturated Fatty Acids grams 0.70 1.11 1.34 0.67 0.96 0.96 3.80 0.68 0.92 3.23 1.98 2.28 Cholesterol mgrams 71.00 83.00 81.00 76.00 75.00 77.20 74.20 64.00 74.00 75.00 68.00 72.00 Return to Table of Contents Appendix C - Nutritional Information Formatted for a Canadian Label - Core List Nutrition Information per 100 gram serving of Katahdin sheep meat: Whole Leg (FDC#984107) Foreshank(FDC#984104) Loin(FDC#984105) Rib(FDC#984106 Shoulder(FDC#984108) Energy 219Cal/920KJ 225Cal/940KJ 375Cal/1570KJ 329Cal/1380KJ 368 Cal/1540KJ Protein 20g 19g 15g 15g 16g Fat 16g 17g 35g 30g 34g Carbohydrate 0g 0g 0g 0g 0 Quote Link to comment Share on other sites More sharing options...
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