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Summary of full report
Composition of New Meats
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Analyses and nutrient
composition of innovative meat industries
Shane Beilken, Ian Eustace and Ron, Food Science Australia
January 2007
RIRDC Publication No 07/036 RIRDC Project No FSA-6A
Who is the report targeted
at
The database can be used
by people when they are preparing the information necessary for the Nutrition
Information Panels on Product Labels (Standard 1.2.8 – Nutrition Information
Requirements of the Code).
Background
The database includes information
for a number of traditional meats such as beef, lamb, pork, chicken and
turkey, and for some others such as rabbit, venison and kangaroo; however,
there are many ‘new’ types of meat.
The aims of the research
project
The aim of this study was
to collect and analyse eight Australian game meat species. The species
selected for this study in consultation with the RIRDC were - Swamp Buffalo,
Riverine Buffalo, Camel, Crocodile, Ostrich, Emu, Farmed Rabbit and Squab.
The results for each species are reported in a format that is compatible with the Food Standards Australia New Zealand (FSANZ) nutrient database.
Method
An initial survey was conducted
of producers and/or industry bodies recommended by RIRDC to assess the
most relevant cuts to be used for this study for each species. It was based
on their recommendations that the following meat cuts were selected for
nutritional analysis. The cube roll and topside were selected for buffalo,
cube roll and rump for camel, tail fillet and back leg for the crocodile.
Fan fillet was selected for both ostrich and emu with moon steak for ostrich
and mixed steak for emu as the second cuts. The whole carcase was required
for both farmed rabbit and squab species.
Ten replicates of each cut were obtained consisting of five samples from each of two different processors/suppliers (160 samples in total). Where possible the animal treatment history such as the age and weight of the livestock and weight of the dressed carcases was recorded. The samples were then supplied frozen to NMI for nutritional analysis. Lean and fat were not separated out prior to chemical analysis, with sampling carried out on the respective whole meat cut or carcase. The reported nutritional composition is for raw product only.
The mean nutritional data were collated for the proximate analysis, carbohydrates, sugars, cholesterol, minerals, saturated fatty acids, mono-unsaturated fatty acids and poly-unsaturated fatty acids, including CLA, for the eight Australian game meat species selected.
Results
The main findings were that
most of species evaluated were very low in fat (<3.0%); even cube rolls
from Riverine buffalo and camel were only (6-7%). However, squab was very
high in fat (25.5%).
The protein contents were in the expected range for all lean meats (20-25%). The mean cholesterol contents were relatively low (42-54 mg/100 g) for all lean red meats including ostrich, and emu but were higher for crocodile, rabbit and squab (67-84 mg/100 g). In percentage terms, the PUFA’s were highest in the non-ruminant species, although the lean cuts of buffalo were also high. For crocodile and ostrich, emu and rabbit, PUFA accounted for 20 to 30% of the total fatty acids. Squab contained the highest proportion of unsaturated fatty acids, largely as a result of its high content of monounsaturated fatty acids.
Implications and recommendations
This project provides information
that complies with the requirements of the FSANZ Food Standards Code for
nutrition information panels. This information for eight ‘new’ types of
meat including buffalo, camel, crocodile, ostrich, emu, farmed rabbit and
squab can be used by industry when preparing the information necessary
for the nutrition information panels on product labels.
Overall this work demonstrates that these meats are nutritionally acceptable, being low fat and high in protein and contribute to the intake of polyunsaturated fatty acids.
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