'Lean' cuts of meat, poultry explained in video
June 1, 2010
by Bryan Salvage
WASHINGTON — A new consumer educational video outlining the nutritional criteria a cut of meat or poultry must meet to be labeled “lean” was unveiled June 1 by the American Meat Institute. Featuring Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation, the video is the seventh installment of A.M.I.’s new “Ask the Meat Scientist” series.
“Lean” means that meat or poultry contains less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per serving, Ms. Booren explains in the video. She highlights lean meat’s many nutritional and health benefits including being a rich source for iron, magnesium, zinc, niacin, selenium, riboflavin and B-vitamins that help our bodies turn food into energy.
“Not only does eating meat provide vitamins and minerals that are essential for overall good health, new studies show it can aid in weight loss by helping to control appetite and metabolize food more efficiently,” she said.
In conclusion, Ms. Booren outlines specific beef, poultry and pork items that consumers can add to their grocery lists when shopping for “lean” meat options.
“If consumers are shopping for leaner meat and poultry items, today’s meat case is abundant with options to fit particular dietary needs,” she said.
To access A.M.I.’s YouTube channel, click here: http://www.YouTube.com/MeatNewsNetwork.