Nutrient value and density of South African processed meat

There has been a significant rise in processed meat consumption in South Africa, yet no previous studies have assessed the nutrient density of country-specific processed meats. This study analysed eight processed meat products: tinned corned beef, tinned meatballs, hamburger patties, frozen beef sausages, French and chicken polony, red and chicken viennas, focusing on their nutrient density and nutrient-to-price ratio. The energy content varied from 447 kJ/100 g to 1020 kJ/100 g in tinned meatballs and frozen beef sausages, respectively. Protein content ranged from 8.31 g/100 g in tinned meatballs to 15.9 g/100 g in hamburger patties, lower than in red meat. Fat content was 3.69 g/100 g in tinned meatballs to 17.9 g/100 g in frozen products. Saturated fat constituted 30–50 % of total fat, monounsaturated fat 35–47 %, and polyunsaturated fat 3–25 %. Trans-fat levels were within regulatory limits. Iron content was highest in corned beef at 3.61 mg/100 g, and zinc was highest in hamburger patties at 2.86 mg/100 g. Over 80 % of products met sodium reduction targets. Nutrient profiling indicated tinned meatballs, French polony, and hamburger patties offer the best nutritional value per cost. Processed meats can provide protein, iron, and zinc, but consumer education on the benefits of lean meats and moderate processed meat consumption remains important. • Nutrient content was analysed for eight different processed meats. • Protein content of the processed meat products ranged from 8.31 – 15.0 g/100 g. • Saturated fat in all the analysed products is between 35 % and 50 % of the total fat. • Trans fat content is < 1 g/100 g. • 80 % of food products were compliant with the legislated sodium targets.