A Note on the Fat Content of Lean Meat

DALLEY A Note on the Fat Content of Lean Meat by R. D.tnrv (City Analyst’s Laboratory, Yicar Lane, Leeds) In view of the definition of “lean meat content” in the Canned Meat Product Regulations, 1967, and The Sausage and Other Meat Product Regu- lations, 1967, determinations of the fat content of raw lean meat have been made by members of the Meat Products Sub-Committes of the Standards Committee of the Association of Public Analysts. Before analysis, the meat was trimmed free from visible fat, but no attempt was made to cut out “marble” fat which it would clearly be impracticable for a manufacturer or butcher to remove. The trimmed meat was minced and the fat content determined with the results shown below: THE FAT CONTENT OF (LEAN’ MEAT 33 Beef Number 1 2 3 4 5 6’l 8 9 10 11 12 13 l4 15 l6 )’7 18 19 20 2l 22 23 24 N{inimum ..