REDUCING THE FAT-CONTENT OF GROUND-BEEF IN A SCHOOL FOODSERVICE SETTING

Objective The objective was to develop and test the nutrient results o f a two-step defatting procedure with ground beef in a school foodserv ice setting as part of the Eat Smart school lunch component of the Chi ld and Adolescent Trial for Cardiovascular Health (CATCH). Setting and design The procedure was tested in a school foodservice setting to de termine the effect of cooking, draining, and subsequent rinsing with h at water on nutrient composition of ground beef. Samples of raw; cooke d and drained; and cooked, drained, and rinsed ground beef were collec ted and chemically analyzed for total fat, saturated fatty acids, mono unsaturated fatty acids, polyunsaturated fatty acids, cholesterol, iro n, and niacin content. Results The results indicated that the total fa t and the saturated, monounsaturated, and polyunsaturated fatty acids were significantly reduced 31% to 35% from cooking and draining (P<.00 5) and reduced by an additional 25% to 30% from rinsing (P<.0001). Cho lesterol content was not affected. Iron content increased after the co oking and rinsing, although not significantly. Niacin content signific antly 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. Applicat ion The two-step defatting procedure developed for use in a school foo dservice setting lowers the total fat and saturated fatty acid content of ground beef without substantially reducing its nutritional quality .