Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.
This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and Yield Grade may have on such factors was investigated. Ultimately, these data will be used in the USDA - Nutrient Data Laboratory's (NDL) National Nutrient Database for Standard Reference (SR). To represent the current United States beef supply, seventy-two carcasses were selected from six regions of the country based on USDA Yield Grade, USDA Quality Grade, gender, and genetic type. Whole beef chuck primals from selected carcasses were shipped to three university laboratories for subsequent retail cut fabrication, raw and cooked cut dissection, and proximate analyses. The incorporation of these data into the SR will improve dietary education, product labeling, and other applications both domestically and abroad, thus emphasizing the importance of accurate and relevant beef nutrient data.
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
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West
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States. Electronic address: kharris@tamu.edu.
K B
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Harris
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
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Haneklaus
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
J W
JW
Savell
Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States.
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Thompson
Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States.
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JC
Brooks
Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States.
J K
JK
Pool
Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States.
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Luna
Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States.
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Engle
Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States.
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JS
Schutz
Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States.
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Woerner
Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States.
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Arcibeque
Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States.
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Belk
National Cattlemen's Beef Association, Centennial, CO 80112, United States.
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Douglass
National Cattlemen's Beef Association, Centennial, CO 80112, United States.
J M
JM
Leheska
National Cattlemen's Beef Association, Centennial, CO 80112, United States.
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McNeill
Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States.
J C
JC
Howe
Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States.
J M
JM
Holden
Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States.
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Duvall
Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States.
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Patterson
D000818:Animals; D002417:Cattle; D003132:Commerce; D003296:Cooking; D016208:Databases, Factual; D004032:Diet; D005260:Female; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis* / Q000145:classification; D009753:Nutritive Value; D012015:Reference Standards; D014481:United States; D016885:United States Department of Agriculture
Beef; Chuck; Nutrition; Proximate composition