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Healthier Bacon on Scotland's Menu

by 5m Editor
19 February 2010, at 11:10am

SCOTLAND, UK - Scotland's red meat industry body, Quality Meat Scotland, has helped develop a new healthier bacon.

The bacon, which is 25 per cent lower in salt and more than 20 per cent lower in fat than the industry average, was developed as part of a project match-funded by Scottish Enterprise.

The 340,000 project saw Quality Meat Scotland working with seven different meat producers and the Food Innovation team at Abertay University.

Cabinet Secretary for Rural Affairs, Richard Lochhead said, "Like many others I enjoy the occasional bacon roll, so this new bacon which is 20 per cent lower in fat and has 25 per cent less salt is good news for the industry - and our health.

"Recently we've seen healthier versions of burgers, sausages and even the famous Scotch pie being produced by the sector as it responds to consumer demand for healthier food choices as part of a balanced diet. It's encouraging to see one of our breakfast favourites join the list and I look forward to seeing others in the future.

"Congratulations to Quality Meat Scotland, Scottish Enterprise and the food innovation team at Abertay University who have risen to the challenge of developing healthier versions and have delivered a timely boost to the meat sector in the process."

NFU Scotland President, Jim McLaren, said, "Today has highlighted for us once again that the red meat sector in Scotland is focused on continuous improvement and innovation.

"By reducing the salt and fat content of a number of red meat products, whilst maintaining exceptional quality, this collaborative project further shows how red meat can be enjoyed as part of a healthy and balanced diet."

Dietitian Jennifer Robertson, Health and Education Co-ordinator with Quality Meat Scotland, said:

"The development of this bacon involved a wet-curing process and the meat is cured with the skin intact.

"Through this process the skin absorbs some of the salt and the salt content of the bacon is then lowered when the skin is removed. Extra trimming of fat after the curing process creates a lower fat content.

"The result is bacon which has a salt content of 2.29g per 100g, comfortably below the Food Standard Agency's 2012 salt target for bacon which is 2.88g per 100g."

The bacon was developed in a project to investigate the potential to lower the salt and saturated fat content of eight popular Scots dishes - including black pudding, sausages and Scotch Pies - while retaining the flavour that makes the products so popular.

Quality Meat Scotland is the organisation behind the promotion and development of the Scottish red meat industry.