Format

Send to

Choose Destination
Meat Sci. 2014 Aug;97(4):558-67. doi: 10.1016/j.meatsci.2014.01.018. Epub 2014 Feb 8.

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.

Author information

1
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
2
Texas A&M University, Department of Animal Science, College Station, TX 77843, United States. Electronic address: kharris@tamu.edu.
3
Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States.
4
Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States.
5
National Cattlemen's Beef Association, Centennial, CO 80112, United States.
6
Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States.

Abstract

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.

KEYWORDS:

Beef; Chuck; Nutrition; Proximate composition

PMID:
24769877
DOI:
10.1016/j.meatsci.2014.01.018
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center