Surely for doing a nutrient analysis of meat, all you have to do is mince it all up and analyse it? A national study of the nutrient composition of Australian pork

Food Australia

Volumn 60, Issue 1-2, 2008, Pages 30-33

  Greenfield, H ^a,b,c   Barnes, J A ^d   Tume, R J ^e   Beilken, S ^e   Stobaus, T ^f   Bruce, H L ^e   Muller, W J ^e   Cunningham, J ^g  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b UNIVERSITY OF SYDNEY   (Australia)

^c Australian Pork Ltd

^d Foodsence   (Australia)

^e CSIRO   (Australia)

^f NATIONAL MEASUREMENT INSTITUTE   (Australia)

^g Food Standards Australia New Zealand   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL DATA; DATABASE DEVELOPMENT; FOOD INDUSTRIES; INFORMATION DATABASE; NATIONAL FOODS; NUTRIENT COMPOSITION; PUBLIC SERVICES; WORKING LIFE;

DATABASE SYSTEMS; INFORMATION TECHNOLOGY; MEATS;

NUTRIENTS;

IXODIDA;

EID: 38749121755     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. AOAC INTERNATIONAL. 2005/2006. Official Methods of Analysis (OMA). 18th edition/Revision 1. Electronic resource, www.eoma. aoac.org/. Accessed 10 July 2007.
2. AUS-MEAT 2006. www.ausmeat.com.au. Accessed 8 Dec 2006.
3. Barnes, JA, Lewis, JL & Buick, DR. 1996. Composition of new-fashioned pork. 1994. Supplement to Food Aust. 48 (2): S1-S15.
4. FAO. 2007. Food composition. Background to INFOODS. www.fao.org/infoods/ index_en.stm. Accessed 6 June 2007.
5. Greenfield, H. & Southgate, DAT. 2003. Food Composition Data. Production, Management and Use. 2nd ed. FAO, Rome.
6. Hutchison, GI, Greenfield, H & Wills, RBH. 1987 Composition of Australian foods. 35. Pork. Food Technol. Aust. 39: 216-222.
7. Müller, WJ & Bruce, HL. 2004. Nutrient composition of Australian pork - analysis of potential experimental designs. Project 107731. Report to Australian Pork Limited, 20 April, 16 pp.
8. Pehrsson, RP, Haytowitz, DB, Holden, JM, Perry, CR & Beckler, DG. 2000. USDA's National Food and Nutrient Analysis Program: Food sampling. J Food Comp. Anal. 13: 379-389.
9. Porcine myology. 2005. http://porcine.unl.edu/porcine2005/pages/ index.jsp. Accessed 30/9/2007.