Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round

R. J. Acheson; D. R. Woerner; J. N. Martin; K. E. Belk; T. E. Engle; T. R. Brown; J. C. Brooks; A. M. Luna; L. D. Thompson; H. L. Grimes; A. N. Arnold; J. W. Savell; K. B. Gehring; L. W. Douglass; J. C. Howe; K. Y. Patterson; J. M. Roseland; J. R. Williams; A. Cifelli; J. M. Leheska; S. H. McNeill

doi:10.1016/j.meatsci.2015.06.001

Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round

R. J. Acheson, D. R. Woerner, J. N. Martin, K. E. Belk, T. E. Engle, T. R. Brown, J. C. Brooks, A. M. Luna, L. D. Thompson, H. L. Grimes, A. N. Arnold, J. W. Savell, K. B. Gehring, L. W. Douglass, J. C. Howe, K. Y. Patterson, J. M. Roseland, J. R. Williams, A. Cifelli, J. M. LeheskaS. H. McNeill

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	236-244
Number of pages	9
Journal	Meat Science
Volume	110
DOIs	https://doi.org/10.1016/j.meatsci.2015.06.001
State	Published - Dec 1 2015

Keywords

Beef
Composition
Loin
Nutrition
Retail
Round

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10.1016/j.meatsci.2015.06.001

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Acheson, R. J., Woerner, D. R., Martin, J. N., Belk, K. E., Engle, T. E., Brown, T. R., Brooks, J. C., Luna, A. M., Thompson, L. D., Grimes, H. L., Arnold, A. N., Savell, J. W., Gehring, K. B., Douglass, L. W., Howe, J. C., Patterson, K. Y., Roseland, J. M., Williams, J. R., Cifelli, A., ... McNeill, S. H. (2015). Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round. Meat Science, 110, 236-244. https://doi.org/10.1016/j.meatsci.2015.06.001

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abstract = "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.",

keywords = "Beef, Composition, Loin, Nutrition, Retail, Round",

author = "Acheson, {R. J.} and Woerner, {D. R.} and Martin, {J. N.} and Belk, {K. E.} and Engle, {T. E.} and Brown, {T. R.} and Brooks, {J. C.} and Luna, {A. M.} and Thompson, {L. D.} and Grimes, {H. L.} and Arnold, {A. N.} and Savell, {J. W.} and Gehring, {K. B.} and Douglass, {L. W.} and Howe, {J. C.} and Patterson, {K. Y.} and Roseland, {J. M.} and Williams, {J. R.} and A. Cifelli and Leheska, {J. M.} and McNeill, {S. H.}",

note = "Publisher Copyright: {\textcopyright} 2015.",

year = "2015",

month = dec,

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doi = "10.1016/j.meatsci.2015.06.001",

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Acheson, RJ, Woerner, DR, Martin, JN, Belk, KE, Engle, TE, Brown, TR, Brooks, JC, Luna, AM, Thompson, LD, Grimes, HL, Arnold, AN, Savell, JW, Gehring, KB, Douglass, LW, Howe, JC, Patterson, KY, Roseland, JM, Williams, JR, Cifelli, A, Leheska, JM & McNeill, SH 2015, 'Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round', Meat Science, vol. 110, pp. 236-244. https://doi.org/10.1016/j.meatsci.2015.06.001

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T1 - Nutrient database improvement project

T2 - Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round

AU - Acheson, R. J.

AU - Woerner, D. R.

AU - Martin, J. N.

AU - Belk, K. E.

AU - Engle, T. E.

AU - Brown, T. R.

AU - Brooks, J. C.

AU - Luna, A. M.

AU - Thompson, L. D.

AU - Grimes, H. L.

AU - Arnold, A. N.

AU - Savell, J. W.

AU - Gehring, K. B.

AU - Douglass, L. W.

AU - Howe, J. C.

AU - Patterson, K. Y.

AU - Roseland, J. M.

AU - Williams, J. R.

AU - Cifelli, A.

AU - Leheska, J. M.

AU - McNeill, S. H.

PY - 2015/12/1

Y1 - 2015/12/1

N2 - 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.

AB - 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.

KW - Beef

KW - Composition

KW - Loin

KW - Nutrition

KW - Retail

KW - Round

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DO - 10.1016/j.meatsci.2015.06.001

M3 - Article

C2 - 26280470

AN - SCOPUS:84939436498

SN - 0309-1740

VL - 110

SP - 236

EP - 244

JO - Meat Science

JF - Meat Science

ER -

Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round

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Keywords

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