Fat in Minced Beef: A Review by the Association of Public Analysts

from samples and surveys to establish compositional parameters which demonstmte both the composition reasonably to be demanded and expected by consumers. Based on detailed evaluations the APA proposed a standard for Fat in Minced Beef This was first proposed and adopted in 1976. The standard then used was a maximum of 25%o fat in England and 20yo in Scotland (See Table 1). Since that time breeding has produced leaner animals and there has also been a demand by the more health conscious consumer for a less fatty product (See Graph I ). The current survey takes this into account along with data collated up to 1 989 and from 1990 to 194. Minced Beef – Definition The Meat Products & Spreadable Fish Products Regulations 1984, SI No 1566 define meat as: “Meat” means the flesh, including fat and the skin, rind, gristle and similar in amomts naturally associated with ttre flesh used, of any animal or bird which is normally used for human consumption etc.