Fleisch und Fett in der menschlichen Ernaehrung.
1996
Wenk C. | Leonhardt M.
In Switzerland meat and slaughter grease consumption in 1995 was about 120 g and 20 g per day, respectively. Meat quality can be defined in many different ways, but the most important quality factor is the nutrient content. Other qualitative characteristics like sensory quality, processing quality, hygienic aspects, and health value of meat are also important factors. Both lean meat and fish have an extremely low fat content, but their fat composition differs significantly. Meat of slaughter animals is relatively poor in polyunsaturated fatty acids compared with fish, that contains more than 50 % of these fatty acids. Meat is an important source of essential amino acids. An intake of only 50 g per day meets 70 to 100 % of the requirements. Meat also contributes considerably to the supply of the trace elements, iron and zinc. Pig meat is an important source of vitamin B1, and pork shoulder and chicken thigh are good sources of vitamin B2. Meat is not an important vitamin E supplier in the nutrition of the Swiss, despite a relatively high amount of vitamin E in chicken thigh. A moderate consumption of lean meat contributes substantially to meet the requirements of essential amino acids, trace elements, and vitamins without any health risk.
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