N

1982

1992

Year

Fig. 9.3 Total fat available for consumption (UK) from different food sources. (Ulbricht

TLV, 1995)

The fat content of meat products can vary considerably, dependent on the proportion of lean and fat present and the amount of added non-meat fat (Higgs and Pratt, 1998). Traditional types such as sausages, pastry-covered pies and salami are high in fat (up to 50%) but modern products include ready meals and prepared meats that can be low in fat (5%). The trend downwards in fat for red meat is reflected in the reduced fat content of a number of meat products, such as hams and sausages. Some reduced-fat meat products are now available although the potential for product development in this area has not been fully exploited.

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