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

Acheson, R. J.; Woerner, D. R.; Martin, J. N.; Belk, K. E.; Engle, T. E.; Brown, Tanya M.; Brooks, J. C.; Luna, A.M.; Thompson, Leslie; Grimes, H.L.; Arnold, A. N.; Savell, J. W.; Gehring, K. B.; Douglass, Larry W.; Howe, Juliette C.; Patterson, Kristine Y.; Roseland, Janet M.; Williams, J.H.; Cifelli, Amy M.; Leheska, J. M.; McNeill, Shalene H.

doi:10.1016/j.meatsci.2015.06.001

Cited by 21 publications

(12 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Total ash content was not significantly different ( P > 0.05) in the cuts considered and the mean value was 1.2%. This is consistent with previous studies in which the ash content was found to remain constant regardless of meat cut . Finally, cholesterol contents differed significantly ( P < 0.001) between the primal cuts under study and were highest in the KK cut (45.34 mg/100 g) and lowest in the TL cut (38.17 mg/100 g).…”

Section: Resultssupporting

confidence: 91%

“…This is consistent with previous studies in which the ash content was found to remain constant regardless of meat cut. 21,27 Finally, cholesterol contents differed significantly (P < 0.001) between the primal cuts under study and were highest in the KK cut (45.34 mg/100 g) and lowest in the TL cut (38.17 mg/100 g). These differences may be due to the fact that oxidative muscles are richer in phospholipids (and in cellular membranes) than glycolytic muscles, resulting in higher cholesterol contents associated with this membrane.…”

Section: Proximate Compositionmentioning

confidence: 92%

See 1 more Smart Citation

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)). RESULTS The intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P < 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm−2) and less tender muscle (IR with shear force 47.27 N cm−2). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non‐essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut. CONCLUSIONS All primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry

show abstract

Section: Resultssupporting

confidence: 91%

Section: Proximate Compositionmentioning

confidence: 92%

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…On the other hand, the crude fat content in the high BMS group was higher than that in the low BMS group. It was previously reported that protein content tended to decrease with an increased beef marbling grade (Hunt et al 2014;Acheson et al 2015;Jung et al 2016). Our results are in good agreement with these reports.…”

Section: Resultssupporting

confidence: 93%

Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry

Kimura

Nishimura

Iwama

et al. 2017

Animal Science Journal

View full text Add to dashboard Cite

The thermal property of bovine intramuscular adipose tissue (IAT) was evaluated using differential scanning calorimetry (DSC) and compared with the melting point temperature (MP) of the fat extract of IAT, which was measured using the slip point method. The beef samples were classified according to the beef marbling score (BMS). Beef with a high BMS contained less protein than that with middle or low BMS. Beef with a high BMS contained significantly more fat than that with a low BMS (P < 0.05). The endothermic point temperature (EP) of IAT, measured by DSC, was significantly higher than the MP of IAT fat (P < 0.05). The EP showed no significant difference among the three marbling grade groups. Although the MP was correlated with the monounsaturated fatty acids (MUFA) content of IAT (R 2 = 0.505), there was no correlation between the EP and the MUFA (R 2 = 0.040). However, the EP of IAT treated with collagenase was relatively highly correlated with the MP (R 2 = 0.655). Thus, these results suggested that DSC analysis would give us the practical thermal information regarding the melt-in the-mouth of beef such as the gelatinization of collagen, along with the melting of fat in IAT.

show abstract

“…In order to provide accurate nutrition information to health professionals, the food industry, and consumers, the national Beef Checkoff Program and the USDA Agricultural Research Service have collaborated to conduct research resulting in updated nutrient composition data for beef retail cuts published in the USDA National Nutrient Database for Standard Reference [ 14 ]. To accurately obtain research samples representing beef retail cuts in the U.S., a rigorous nationally representative sampling protocol was developed by nutrition and meat scientists at three universities in collaboration with USDA Nutrient Data Laboratory statisticians [ 15 , 16 , 17 , 18 ].…”

Section: Methodsmentioning

confidence: 99%

“…Comprehensive nutrient analysis was conducted on the raw and cooked composite samples for the retail beef cuts. This included analysis for total protein and amino acids, total fat and fatty acids, cholesterol, minerals such as iron, selenium, and zinc, as well as vitamins including retinol, B-vitamins, choline, vitamin D, and vitamin E. Validated nutrient analysis methods and quality control techniques were performed throughout the study to ensure accurate nutrient data, as has been previously described [ 13 , 14 , 15 , 16 ]. The results of this comprehensive nutrient analysis served to update the USDA’s National Nutrient Database for Standard Reference [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free

et al. 2017

View full text Add to dashboard Cite

Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished cattle may contain gluten. To date, basic principles of ruminant digestion have been cited in support of the prevailing expert opinion that beef is inherently gluten-free. For this study, gluten analysis was conducted in beef samples collected using a rigorous nationally representative sampling protocol to determine whether gluten was present. The findings of our research uphold the understanding of the principles of gluten digestion in beef cattle and corroborate recommendations that recognize beef as a naturally gluten-free food.

show abstract

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

Cited by 21 publications

References 31 publications

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry

A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free

Contact Info

Product

Resources

About