Special-fed veal: separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts
Nutritional qualities of consumer foods are of great importance in improving health. The American obesity epidemic and resulting government recommendations for the decrease in the consumption of foods with high fat and sodium content resulted in an increase in consumer awareness of nutrition. In 2010, the Food Safety Inspection Service published the final rule "Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products" (75 FR 82148) requiring nutrient facts for individual retail cuts be labeled, effective January 1, 2012, under revisions to the Code of ...
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