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

S. E. West, K. B. Harris, A. N. Haneklaus, J. W. Savell, L. D. Thompson, J. C. Brooks, J. K. Pool, A. M. Luna, T. E. Engle, J. S. Schutz, D. R. Woerner, S. L. Arcibeque, K. E. Belk, L. Douglass, J. M. Leheska, S. McNeill, J. C. Howe, J. M. Holden, M. Duvall, K. Patterson

Research output: Contribution to journalArticle

5 Scopus citations

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.

Original languageEnglish
Pages (from-to)558-567
Number of pages10
JournalMeat Science
Volume97
Issue number4
DOIs
StatePublished - 2014

Keywords

  • Beef
  • Chuck
  • Nutrition
  • Proximate composition

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    West, S. E., Harris, K. B., Haneklaus, A. N., Savell, J. W., Thompson, L. D., Brooks, J. C., Pool, J. K., Luna, A. M., Engle, T. E., Schutz, J. S., Woerner, D. R., Arcibeque, S. L., Belk, K. E., Douglass, L., Leheska, J. M., McNeill, S., Howe, J. C., Holden, J. M., Duvall, M., & Patterson, K. (2014). 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. Meat Science, 97(4), 558-567. https://doi.org/10.1016/j.meatsci.2014.01.018