1. Nutrient Composition of Retail Samples of Australian Beef Sausages
- Author
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Paul Adorno, Veronique Droulez, Van Nguyen, and Judy Cunningham
- Subjects
Vitamin ,sausage ,lcsh:TX341-641 ,nutrient ,beef ,composition ,retail ,Australia ,red meat ,Article ,chemistry.chemical_compound ,Nutrient ,Labelling ,Animals ,Cooking ,Food science ,Mathematics ,Nutrition and Dietetics ,Food composition data ,Dietary Fats ,Food Analysis ,Meat Products ,chemistry ,Dry heat ,Red meat ,Cattle ,Composition (visual arts) ,Dietary Proteins ,lcsh:Nutrition. Foods and food supply ,Nutritive Value ,Food Science - Abstract
Some nutrient data for beef sausages in Australia’s food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content into one of three composites and analysed for a wide range of nutrients, before and after dry heat cooking, the most popular sausage cooking method. Fat content in raw sausages averaged 14.9 g/100 g, 30% lower than NUTTAB values, varying from 7.3 to 22.6 g/100 g. This indicates it is possible to formulate leaner sausages that meet consumer expectations and may qualify for certain nutrition labelling statements. Under current Australian labelling requirements, two low fat sausages contain sufficient protein, B12, niacin, phosphorus and zinc to qualify as a good source of these nutrients and sufficient iron, selenium and vitamin A to qualify as a source of these. Sodium levels are higher than fresh beef, ranging from 680 to 840 mg/100 g. These data will be used to update NUTTAB and support product labelling and consumer education.
- Published
- 2015
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