Reduced and Low Fat Meat Products

Abstract

Health organizations have promoted the reduction of fat and cholesterol in the diet as a means of reducing cardiovascular heart disease and controlling obesity. Diets containing no more than 30% of their calories from fat are recommended. Many meat products with standards of identity, such as frankfurters and bologna, were regulated in the U.S. to the extent that their formulations were practically mandated. Maximum fat levels were set at 30% and added water at 10%. Most products in the market were very close to these levels due to cost and palatability considerations. Under these standards of identity meat products contained approximately 84% of their calories in the form of fat and at least 85% of the product had to be meat. The protein used to determine added water had to be of animal origin. Three changes in the regulations have provided some flexibility to bring these products in line with health recommendations and allow production of more palatable products. The changes were: (1) protein credit was given to proteins of vegetable origin; (2) added water could substitute for the fat provided no more than a total of 40% of both were used; and (3) use of meat extenders and binders without the prominent labeling previously required were allowed. Reduced fat products must show a 25% reduction of fat over traditional products. Low fat products must contain no more than 10% fat, while extra lean products must be under 5% fat.