Nutrient analysis of the Beef Alternative Merchandising cuts

T. L. Desimone, R. A. Acheson, D. R. Woerner, T. E. Engle, L. W. Douglass, K. E. Belk

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

The objective of this study was to generate raw and cooked nutrient composition data to identify Quality Grade differences in proximate values for eight Beef Alternative Merchandising (BAM) cuts. The data generated will be used to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Beef Rib, Oven-Prepared, Beef Loin, Strip Loin, and Beef Loin, Top Sirloin Butt subprimals were collected from a total of 24 carcasses from four packing plants. The carcasses were a combination of USDA Yield Grades 2 (n = 12) and 3 (n = 12), USDA Quality Grades upper two-thirds Choice (n = 8), low Choice (n = 8), and Select (n = 8), and two genders, steer (n = 16) and heifer (n = 8). After aging, subprimals were fabricated into the BAM cuts, dissected, and nutrient analysis was performed. Sample homogenates from each animal were homogenized and composited for analysis of the following: proximate analysis, long chain and trans-fatty acids, conjugated linoleic acid, total cholesterol, vitamin B-12, and selenium. This study identified seven BAM cuts from all three Quality Grades that qualify for USDA Lean; seven Select cuts that qualify for USDA Extra Lean; and three Select cuts that qualify for the American Heart Association's Heart Healthy Check.

Original languageEnglish
Pages (from-to)733-745
Number of pages13
JournalMeat Science
Volume93
Issue number3
DOIs
StatePublished - Mar 2013

Keywords

  • Beef
  • Beef Alternative Merchandising cuts
  • Fatty acid profile
  • Nutrient analysis
  • Nutrient content

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