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Article: Defining the fat of the land. (fat content of meat)
- Article from:
- Medical Update
- Article date:
- June 1, 1991
CopyrightCOPYRIGHT 1991 Benjamin Franklin Literary & Medical Society, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Knowing more about the fat content of meat is helpful in deciding what cuts to buy and how to prepare them. Because fat is what gives beef, pork, lamb, and other meats their characteristic flavors, its complete elimination (if that were possible) would result in a virtually tasteless product. Fat also has much to do with the relative tenderness of meat. Fat and cholesterol are not synonymous, however. With few exceptions, the muscle meat of all species contains about the same percentage of cholesterol. It is the amount of saturated fat in the meat that has more effect on blood cholesterol. Some fish (herring, mackerel, and salmon, for example) have more fat than ...
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Article: Study blast meat fat myth.(Farming Life)
The News Letter (Belfast, Northern Ireland);
September 10, 2003 ;
584 words
... ... showed that people cut any leftover fat content themselves, by trimming the meat, dropping the fat content to 8-16g (eight per cent ... improve consumer perceptions of red meat as a lean, low-fat food, both in New Zealand and in our ...
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