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.

Carcass yield and proximate composition of black caiman (Melanosuchus niger) meat

“…The mean levels found were similar to those of other studies conducted on other species of crocodilians, as shown in Table 2. Different values were observed for other animal species commonly found in butcher shops, for example, beef (beef for stewing): moisture 71.9 t o 72.5%, protein 21.4 to 21.8 g%, lipids 4.6 to 5.3% (West et al, 2014); chicken meat: moisture 72.9%, protein 17.1 g%, and lipids 9.8 g% (NEPA-UNICAMP, 2011); pork: moisture 67.7%, protein 22.6 g%, and lipids 8.8 g% (NEPA-UNICAMP, 2011). Special attention should be paid when comparing the results of this study with those of other species of crocodilians since the animals used in the present study were captured in their natural environment (Table 2).…”

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

“…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 ].…”