Meat, Poultry and Game

Supplement to the Composition of Foods
Erscheinungsjahr 1995
ISBN: 978-0-85186-380-1
Verlag: RSC Publishing

Buch, Englisch, 161 Seiten, Format (B × H): 189 mm x 246 mm, Gewicht: 318 g

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data (per 100g of food) for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids (expressed per 100g of total fatty acids), retinol fractions, and vitamin D fractions for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index. Meat, Poultry and Game forms an essential, authoritative and up-to-date source of new nutrient data. It is an essential reference source for professionals and students of food science and nutrition and will also be of interest to the layperson with interests in diet and nutrition.

Autoren/Hrsg.

Chan, Weng

Brown, John M

Buss, David

Fachgebiete

• Naturwissenschaften Chemie Chemie Allgemein
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Enzyklopädien, Nachschlagewerke, Wörterbücher
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Introduction;

Tables: Symbols and abbreviations;

Beef;

Veal;

Lamb;

Pork;

Chicken;

Turkey;

Other poultry;

Game;

Offal;

Appendices: Taxonomic and alternative names;

Proportions of trimmable lean, fat and inedible material in beef, lamb and pork;

Proportions of light meat, dark meat, skin and bone in chicken and turkey;

The composition of extra lean meat;

Cooking methods;

Weight losses on cooking meat;

Individual fatty acids;

Vitamin A fractions and ranges in offal;

Vitamin D fractions;

Food index