Synopses & Reviews
Synopsis
Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group.
Synopsis
This book forms an essential, authoritative, up-to-date source of nutrient data and is an essential reference source for professionals and students of food science and nutrition.
Table of Contents
Introduction; Tables: Symbols and abbreviations; Beef; Veal; Lamb; Pork; Chicken; Turkey; Other poultry; Game; Offal; Appendices: Taxonomic and alternative names; Proportions of trimmable lean, fat and inedible material in beef, lamb and pork; Proportions of light meat, dark meat, skin and bone in chicken and turkey; The composition of extra lean meat; Cooking methods; Weight losses on cooking meat; Individual fatty acids; Vitamin A fractions and ranges in offal; Vitamin D fractions; Food index