Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round.
Beef nutrition research has become increasingly important domestically and internationally for the beef industry and its consumers. The objective of this study was to analyze the nutrient composition of ten beef loin and round cuts to update the nutrient data in the USDA National Nutrient Database for Standard Reference. Seventy-two carcasses representing a national composite of Yield Grade, Quality Grade, sex classification, and genetic type were identified from six regions across the U.S. Beef short loins, strip loins, tenderloins, inside rounds, and eye of rounds (NAMP # 173, 175, 190A, 169A, and 171C) were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, and raw/cooked analysis of nutrients. Sample homogenates from each animal were analyzed for proximate composition. These data provide updated information regarding the nutrient status of beef, in addition, to determining the influence of Quality Grade, Yield Grade, and sex classification on nutrient composition.
Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
R J
RJ
Acheson
Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States. Electronic address: dale.woerner@colostae.edu.
D R
DR
Woerner
Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
J N
JN
Martin
Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
K E
KE
Belk
Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
T E
TE
Engle
Texas Tech University, Department of Animal and Food Sciences, Lubbock TX 79409, United States.
T R
TR
Brown
Texas Tech University, Department of Animal and Food Sciences, Lubbock TX 79409, United States.
J C
JC
Brooks
Land O'Lakes Purina Mills , Lubbock TX 79403, United States.
A M
AM
Luna
Texas Tech University, Department of Animal and Food Sciences, Lubbock TX 79409, United States.
L D
LD
Thompson
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
H L
HL
Grimes
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
A N
AN
Arnold
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
J W
JW
Savell
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
K B
KB
Gehring
Private Consultant, Longmont, CO 80504.
L W
LW
Douglass
United State Department of Agriculture, Beltsville, MD 20705 , United States.
J C
JC
Howe
United State Department of Agriculture, Beltsville, MD 20705 , United States.
K Y
KY
Patterson
United State Department of Agriculture, Beltsville, MD 20705 , United States.
J M
JM
Roseland
United State Department of Agriculture, Beltsville, MD 20705 , United States.
J R
JR
Williams
National Cattlemen's Beef Association, a contractor to the Beef Checkoff, Centennial, CO 80112.
A
A
Cifelli
Private Consultant Amarillo, TX 79101, United States.
J M
JM
Leheska
National Cattlemen's Beef Association, a contractor to the Beef Checkoff, Centennial, CO 80112.
S H
SH
McNeill
D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001823:Body Composition / Q000235:genetics; D002417:Cattle; D003296:Cooking; D016208:Databases, Factual; D005504:Food Analysis; D008460:Meat / Q000032:analysis*; D058996:Quality Improvement; D012015:Reference Standards
Beef; Composition; Loin; Nutrition; Retail; Round