TY  - JOUR
AB  - Increasing emphasis on the fat content of foods has focused particular
attention on red meat and poultry because most of the fat is highly
visible. At least some of the trend towards a decreased proportion of
beef and lamb in total meat and poultry consumption in many countries
can probably be attributed to consumer concern about the fat content of
retail cuts of meat. Discusses the reasons for and implications of these
trends; describes production and processing practices to facilitate the
supply of leaner red meat. While there are formidable problems in
reducing the fat content of beef and lamb in retail markets, in the long
term these barriers need to be addressed to prevent further erosion of
market share.
VL  - 96
IS  - 8
SN  - 0007-070X
DO  - 10.1108/00070709410068774
UR  - https://doi.org/10.1108/00070709410068774
AU  - Watson Max J.
PY  - 1994
Y1  - 1994/01/01
TI  - Fostering Leaner Red Meat in the Food Supply
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 24
EP  - 32
Y2  - 2024/04/23
ER  -