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Nutrient values for Australian and overseas chicken meat

Nutrient values for Australian and overseas chicken meat Purpose – The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data. Design/methodology/approach – Analysed nutrient data for Australian chicken meat was compared with publicly available English language databases from overseas countries. Where similar cuts were available, ratio plots were developed to determine similarities and differences. Baked chicken leg was highest in total fat and wings were composed of the greatest amount of monounsaturated fat. Findings – Nutrient values for calcium, zinc and vitamin E were greatest in the chicken leg, iron in the chicken thigh and the B vitamins varied between chicken breast (niacin), chicken thigh (riboflavin and thiamin). Data for Australian chicken meat was most different from European data and most similar to New Zealand data. The greatest variations were identified for the total fat and fatty acid values. Practical implications – The large differences signify the importance of using local nutrient values and the need to regularly update food composition databases with analysed rather than calculated data. Originality/value – This paper is unique as it provides comprehensive nutrient data for a lean meat source which is popular in Australia. The study also indicates the limitations associated with sourcing food composition data from other databases, despite using the same food name. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Nutrient values for Australian and overseas chicken meat

Yasmine Probst
Nutrition & Food Science , Volume 39 (6): 9 – Oct 30, 2009
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Publisher
Emerald Publishing
Copyright
Copyright © 2009 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650911003011
Publisher site
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Abstract

Purpose – The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data. Design/methodology/approach – Analysed nutrient data for Australian chicken meat was compared with publicly available English language databases from overseas countries. Where similar cuts were available, ratio plots were developed to determine similarities and differences. Baked chicken leg was highest in total fat and wings were composed of the greatest amount of monounsaturated fat. Findings – Nutrient values for calcium, zinc and vitamin E were greatest in the chicken leg, iron in the chicken thigh and the B vitamins varied between chicken breast (niacin), chicken thigh (riboflavin and thiamin). Data for Australian chicken meat was most different from European data and most similar to New Zealand data. The greatest variations were identified for the total fat and fatty acid values. Practical implications – The large differences signify the importance of using local nutrient values and the need to regularly update food composition databases with analysed rather than calculated data. Originality/value – This paper is unique as it provides comprehensive nutrient data for a lean meat source which is popular in Australia. The study also indicates the limitations associated with sourcing food composition data from other databases, despite using the same food name.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Oct 30, 2009

Keywords: Australia; Meat; Poultry; Food testing

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