Today's consumers have shown a greater concern in the relationship between dietary fat and human health. The demand for leaner meat is continuously on the rise. The reduction of fat deposits in the abdominal area of ready-to-cook fryers, considered a waste product in the poultry industry, has become a major...
Dietary guidelines recommend that Americans consume no
more than 30 percent of energy intake from fat. The most
recent national survey reported that U.S. women consume
about 36 percent of energy from fat. Very little is
presently known about the fat intake, or food sources of
fat in the diets...
The total and soluble nonstarch polysaccharide (NSP)
components of raw, processed (canned and frozen) and home-cooked
(boiled) Royal Chantenay carrots have been analyzed.
NSP fractions were characterized by separation and summation
of the monosaccharides resulting from acid hydrolysis of the
parent polysaccharides. Total NSP was primarily composed of
glucose, ~37%,...
This study investigated the effect of cooking on the
neutral detergent fiber (NDF) content of cauliflower and
carrots. For each replication the vegetable was divided
in half to serve as its own control. One half was used
raw and the other half was cooked in 60 ml of distilled
water...
The cholesterol content (mg/100 g wet tissue) of the
longissimus dorsi muscle and the subcutaneous adipose
tissue of "Country Natural Beef" and regularly produced
beef was determined by a spectrophotometric method.
Proximate analysis (moisture, fat and protein contents) of
both types of beef was also determined.
Country Natural Beef (natural...