Reducing the fat content of ground beef in a school foodservice setting
1994
Snyder, M.P. | Obarzanek, E. | Montgomery, D.H. | Feldman, H. | Nicklas, T. | Raizman, D. | Rupp, J. | Bigelow, C. | Lakatos, E.
Objective: The objective was to develop and test the nutrient results of a two-step defatting procedure with ground beef in a school foodservice setting as part of the Eat Smart school lunch component of the Child and Adolescent Trial for Cardiovascular Health (CATCH). Setting and design: The procedure was tested in a foodservice setting to determine the effect of cooking, draining, and subsequent rinsing with hot water on nutrient composition of ground beef. Samples of raw, cooked and drained, and rinsed ground beef were collected and chemically analyzed for total fat, saturated fatty acids, monounsaturated, and polyunsaturated fatty acids, cholesterol, iron, and niacin content. Results: The results indicated that the total fat and the saturated, monounsaturated, and polyunsaturated fatty acids were significantly reduced 31% to 35% from cooking and draining (P < .005) and reduced by an additional 25% to 30% from rinsing (P < .0001). Cholesterol content was not affected. Iron content increased after the cooking and rinsing, although not significantly. Niacin content significantly decreased during rinsing by 28% (P < .005), but the mean value of the cooked, drained, and rinsed ground beef still met the criteria of the Food and Drug Administration for a good source of niacin. Application: The two-step defatting procedure developed for use in a school foodservice setting lowers the total fat and saturated fatty acid content of ground beef without substantially reducing its nutritional quality.
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