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

doi:10.1016/j.meatsci.2014.01.018

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 journal › Article › peer-review

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 language	English
Pages (from-to)	558-567
Number of pages	10
Journal	Meat Science
Volume	97
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2014.01.018
State	Published - 2014

Keywords

Beef
Chuck
Nutrition
Proximate composition

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10.1016/j.meatsci.2014.01.018

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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

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title = "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",

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",

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

year = "2014",

doi = "10.1016/j.meatsci.2014.01.018",

language = "English",

volume = "97",

pages = "558--567",

journal = "Meat Science",

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West, SE, Harris, KB, Haneklaus, AN, Savell, JW, Thompson, LD , Brooks, JC, Pool, JK, Luna, AM, Engle, TE, Schutz, JS, Woerner, DR, Arcibeque, SL, Belk, KE, Douglass, L, Leheska, JM, McNeill, S, Howe, JC, Holden, JM, 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, vol. 97, no. 4, pp. 558-567. https://doi.org/10.1016/j.meatsci.2014.01.018

TY - JOUR

T1 - Nutrient Database Improvement Project

T2 - 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

AU - West, S. E.

AU - Harris, K. B.

AU - Haneklaus, A. N.

AU - Savell, J. W.

AU - Thompson, L. D.

AU - Brooks, J. C.

AU - Pool, J. K.

AU - Luna, A. M.

AU - Engle, T. E.

AU - Schutz, J. S.

AU - Woerner, D. R.

AU - Arcibeque, S. L.

AU - Belk, K. E.

AU - Douglass, L.

AU - Leheska, J. M.

AU - McNeill, S.

AU - Howe, J. C.

AU - Holden, J. M.

AU - Duvall, M.

AU - Patterson, K.

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

KW - Beef

KW - Chuck

KW - Nutrition

KW - Proximate composition

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DO - 10.1016/j.meatsci.2014.01.018

M3 - Article

C2 - 24769877

AN - SCOPUS:84899833796

SN - 0309-1740

VL - 97

SP - 558

EP - 567

JO - Meat Science

JF - Meat Science

IS - 4

ER -

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

Abstract

Keywords

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