The changing nature of red meat: 20 years of improving nutritional quality

摘要: Abstract Meat, a concentrated nutrient source, was traditionally considered essential for optimal growth and development. This reputation diminished as enthusiasm the lipid hypothesis gathered pace. The meat industry has worked steadily to reduce fat content of red achieving significant results. Progress continues with both total reduction modifications fatty acid profiles. Recent concerns over intakes certain micronutrients in vulnerable age groups, particularly iron, zinc vitamin D are highlighted. Is this positive opportunity lean meat—now relatively low fat, natural, nutritional supplement? review summarizes changes composition past 20 years, focusing on opportunities, within confines current scientific opinion policy human needs.