{"id":8937,"date":"2018-03-27T08:08:02","date_gmt":"2018-03-27T06:08:02","guid":{"rendered":"https:\/\/carnisostenibili.cvdemo.online\/en\/?p=8937"},"modified":"2018-03-16T18:09:48","modified_gmt":"2018-03-16T16:09:48","slug":"italian-meat-is-increasingly-lean","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/italian-meat-is-increasingly-lean\/","title":{"rendered":"Italian meat is increasingly lean"},"content":{"rendered":"
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It is estimated that in the US alone the total amount of fat<\/strong> in products derived from cattle has decreased by 44%<\/strong> since 1970<\/a>. Even in Italy the meat<\/strong> has noticeably \u201clost weight\u201d and is increasingly lean<\/strong>. If you compare the data of food composition tables (INRAN – National Research Institute for Food and Nutrition) for 1996 and 2005<\/strong>, you find that the fat in beef tenderloin went from 5% to 2.2%<\/strong> (-56%), those of sirloin from 5.2% to 2.9% (-44%). A reduction which affected all cuts of beef, but also pork and cured meats<\/strong>.<\/p>\n

The new nutritional values of Italian cured meats<\/strong> emerged from the analyses carried out by INRAN<\/strong> and ASSICA<\/strong> (Experimental Station for the Food Preserve Industry) in 2011, and confirmed that meats are even more nutritious than ever before<\/strong> and have a better nutritional profile, because of less fat<\/strong>, with less cholesterol, salt and preservatives<\/strong> and larger amounts of proteins, vitamins, minerals and essential fatty acids<\/strong>.<\/p>\n

Pork since the 80s has reduced the content of fat by about 30%<\/strong>, also in order to meet consumer preferences. The loin<\/strong> is the leanest part of both beef and pig, while the chest<\/strong> is typically the leanest part of poultry meat<\/strong>. The skin is the main source of fat in poultry meat. The fat content in major retail cuts of poultry<\/strong> varies from 1 to 17%<\/strong>, and the cuts containing the skin<\/strong> have the highest values.<\/p>\n

In particular, the energy value of poultry meat <\/strong>varies between chicken breast and chicken thighs with skin: the presence of skin<\/strong> (due to its fat content) increases the caloric value by about 25-30%<\/strong>. Fats, residing mainly in the skin, can then be easily removed. The lipid content of chicken and turkey<\/strong> is about 1% in the leaner cuts<\/strong>, such as chicken and turkey breast<\/strong>, and about 17% in chicken wings <\/strong>cooked with the skin. However, compared to other types of meat, poultry<\/strong> seems to be relatively low in fat<\/strong>.<\/p>\n

\"\"<\/a><\/p>\n

The Sustainable Meat Project<\/p>\n<\/div>\n

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