Composition of Australian red meat 2002 3. Nutrient profile

Food Australia

Volumn 59, Issue 7, 2007, Pages 331-341

  Williams, P ^a   Droulez, V ^a   Levy, G ^a   Stobaus, T ^b  

^a UNIVERSITY OF WOLLONGONG   (Australia)

^b NATIONAL MEASUREMENT INSTITUTE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE; DIETARY INTAKES; NATIONAL MEASUREMENT INSTITUTE; PANTOTHENIC ACID; RETAIL OUTLETS; SOCIO-ECONOMICS; VITAMIN B-12; VITAMIN B-6;

MEATS; PHOSPHORUS; SALES; SELENIUM; VITAMINS; ZINC;

NUTRIENTS;

EID: 34547250783     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. Andersen, B. 1983. The assay of serum cobalamin by Euglenia gracilis. In Hall, C (ed). The Cobalamins: Methods in Hematology. Churchill Livingstone, Edinburgh.
2. Angyal, G (ed). 1996. Methods for the Microbiological Analysis of Selected Nutrients. AOAC International, Gaithersburg, MD.
3. AOAC. 1990 Official Methods of Association of Official Analytical Chemists. 15th Edition. Washington, DC.
4. Baghurst, K Record, S & Leppard, P. 2000. Red meat consumption in Australia: intakes, nutrient contribution and changes over time. Aust. J Nutr. Diet. 4 (Suppl): S1-S36.
5. Biesalski, H. 2005. Meat as a component of a healthy diet - are there any risks of benefits if meat is avoided in the diet? Meat Sci. 70: 509-524.
6. Brubacher, G, Muller-Mulot, W & Southgate, D (eds). 1985. Analytical Methods for the Determination of Vitamins in Foods. Elsevier Applied Sciences Publishers, London.
7. Chan, W & others. 1995. Meat, Poultry and Game. Fifth Supplement to McCance & Widdowson's The Composition of Foods. The Royal Society of Chemistry and the Ministry of Agriculture Fisheries and Food, London.
8. Clausen, E & others. 2003. Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts. J Food Comp. and Anal. 16: 575-585.
9. Cunniff, P (ed). 1995. Official Methods of Analysis of AOAC International. 16th Edition. AOAC, Arlington VA.
10. Droulez, V & others. 2006. Nutrient composition of Australian red meat 2002. 2. Fatty acid profile. Food Aust 58:335-341.
11. Gibson, S & Ashwell, M. 1997. New vitamin D values for meat and their implication for vitamin intakes in British adults. Proc. Nutr. Soc. 56: 116A.
12. Greenfield, H & others. 1987a. Composition of Australian foods. 33. Lamb, Food Aust 39: 202-207.
13. Greenfield, H & others. 1987b. Composition of Australian foods. 34. Beef and veal. Food Aust 39: 208-215, 227.
14. Greenfield, H & Southgate, D. 2003. Food Composition Data. Production, Management and Use. FAO, Rome.
15. Higgs, J. 2000. The changing nature of red meat: 20 years of improving nutritional quality. Trends Food Sci. Tech. 11: 85-95.
16. Hoke, I & others. 1999. Nutrient and related food composition of exported Australian lamb cuts. J Food Comp. Anal. 12: 97-109.
17. Holden, J & others. 1991. A nationwide study of the selenium contents and variability in white bread. J Food Comp. Anal. 4: 183-195.
18. Horwitz, W (ed). 1984. Official Methods of Analysis of AOAC International. 13th Edition. AOAC, Arlington VA.
19. Hutchison, G, Thomas, D & Truswell. A. 1987. Nutrient composition of Australian beef. Food Aust 39: 199-201.
20. Jones, G & others. 1985. Vitamin D. In De Leenheer, A, Lambert, W & De Ruyter, M (eds). Modern Chromatographic Analysis of the Vitamins. Marcel Dekker, New York
21. Lewis, J, Sadler, M & Buick, D. 1993. Estimation of the nutritional value of retail fattrimmed beef cuts from new gross composition data. Food Aust 45 (Suppl): S13-S19.
22. McLennan, W & Podger, A. 1998. National Nutrition Survey. Nutrient intakes and physical measurements. ABS Cat No 4805.0. Australian Bureau of Statistics, Canberra.
23. McNaughton, S & Marks, G. 2002. Selenium content of Australian foods: a review of the literature. J Food Comp. Anal. 15: 169-182.
24. National Health and Medical Research Council. 2003. Food for Health: Dietary Guidelines for Australian Adults. NH&MRC, Canberra.
25. National Health and Medical Research Council. 2006. Nutrient Reference Values for Australia and New Zealand including Recommended Dietary Intakes. Commonwealth Department of Health and Ageing, Canberra.
26. Nelis, H & others. 1985. Vitamin E. In De Leenheer, A. Lambert, W & De Ruyter, M (eds). Modern Chromatographic Analysis of the Vitamins. Marcel Dekker, New York.
27. Sadler, M, Lewis, J & Buick, D. 1993. Composition of trim lamb. Food Aust 45 (Suppl): S2-12.
28. Shi, B & Spallholz, J. 1994. Selenium from beef is highly bioavailable as assessed by liver glutathione peroxidase (EC 1.11.1.9) activity and tissue selenium. Brit. J Nutr. 72: 873-881.
29. Sinclair, A, Mann, N & O'Connell, S. 1999. The nutrient composition of Australian beef and lamb. RMIT, Melbourne.
30. US Environmental Protection Agency. 2003. 6000 Series test methods (Inductively coupled plasma atomic emission spectrometry). Accessed 22/5/06, from http://www.epa.gov/epaoswer/hazwaste/test/6_series.htm.
31. Ward, C & Trenerry, C. 1997. The determination of niacin in cereals, meat and selected foods by capillary electrophoresis and high performance liquid chromatography. Food Chem. 60: 67-674.
32. Ward, C, Trenerry, C & Pant, I. 1997. The application of capillary electrophoresis to the determination of total niacin in concentrated yeast spreads. Food Chem. 58: 185-192.
33. Wehling, R & Wetzel, D. 1984. Simultaneous determination of pyridoxine, riboflavin and thiamin in fortified cereal products by high-performance liquid chromatography. J Agri. Food Chem. 32: 1326-1331.
34. Williams, P & others. 2006. Nutrient composition of Aust red meat 2002. 1. Gross composition data. Food Aust. 58:173-181.
35. Williamson, C & others. 2005. Red meat in the diet. Nutrition Bull. 30: 323-355.