Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts

Roseland, Janet M.; Nguyen, Quynhanh; Williams, J.H.; Douglass, Larry W.; Patterson, Kristine Y.; Howe, Juliette C.; Brooks, J. C.; Thompson, Leslie; Woerner, D. R.; Engle, T. E.; Savell, J. W.; Gehring, K. B.; Cifelli, Amy M.; McNeill, Shalene H.

doi:10.1016/j.jfca.2015.04.013

Cited by 14 publications

(7 citation statements)

References 33 publications

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“…The moisture contents of the cooked samples ranged between 59.0 and 60.6 %. Obtained results basically agree with similar previous studies, even in both the same and different kind of meats for both raw and cooked samples (Jensen et al, 2014;Lorenzo et al, 2015;Roseland et al, 2015;Yıldız-Turp, 2016). Color is an important property of meat and meat products especially for consumer acceptability (Tian et al, 2016).…”

Section: Resultssupporting

confidence: 91%

Pi̇şi̇rme Metodlarinin Siğir Longissimus Dorsi Kasinin Özelli̇kleri̇ Üzeri̇ne Etki̇leri̇

Aşçıoğlu¹,

Şevik²

2019

Gıda

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The effects of different cooking methods (boiling, frying, oven-roasting and grilling) on certain properties of beef longissimus dorsi were studied. Cooking loss, moisture content, color, TBARS and the composition of fatty acids were determined. The highest cooking loss was observed with regards to boiling (P < 0.05). TBARS increased with boiling and oven-roasting (P < 0.05), whereas frying and grilling had no significant effect on TBARS (P > 0.05). Color indices were significantly changed through cooking (P < 0.05). Polyunsaturated fatty acid (PUFA) content increased in all cooking methods, while saturated fatty acids (SFA) content decreased in all treatments. The trans fatty acid (TFA) content increased after frying and oven-roasting, whereas boiling and grilling decreased the trans fatty acid content (P < 0.05). Grilling provided minimum cooking loss (P < 0.05) as well as the lowest TBARS value (P < 0.05), probably due to the structure of fire brick barbeque inhibiting the intense heat.

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Section: Resultssupporting

confidence: 91%

Pi̇şi̇rme Metodlarinin Siğir Longissimus Dorsi Kasinin Özelli̇kleri̇ Üzeri̇ne Etki̇leri̇

Aşçıoğlu¹,

Şevik²

2019

Gıda

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“…Variation in chemical component among the 10 primal cuts has contributed to the inability of the Korean beef industry to supply consumers with consistent nutritive and palatability of Hanwoo beef cuts. Previous research studies have suggested that beef muscles should be merchandised as individual muscles ( Jeong et al , 2009 ; Jeremiah et al , 2003 ; Johnson et al , 1988 ; Lepper-Blilie et al , 2014 ; Roseland et al , 2015 ). However, the chemical and quality attributes of the 10 primal cuts or major muscles of the modern Hanwoo carcass have not been comprehensively investigated or characterized.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, it is essential of obtain nutrients information of all beef cuts to make conclusive and comprehensive statements regarding the role of beef in health. Recently, Roseland et al (2015) have demonstrated the importance of maintaining data for a variety of retail beef cuts due to their unique properties and different cooking methods. Needless to say, nutrient data for all wholesale or retail cuts are needed to enable researchers to accurately evaluate healthy cuts so that consumers can make healthy selections.…”

Section: Introductionmentioning

confidence: 99%

Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses

Jung

Hwang

Joo

2015

Korean Journal for Food Science of Animal Resources

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To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.

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“…Subsequently, increasing carcass weight has been shown to increase the fatness of cuts (Santos-Silva et al, 2002); similarly, cuts from females also tended to have higher fat contents (Kosulwat et al, 2003). Alternatively, selection for lean meat yield (Pannier et al, 2014) and cooking methods such as roasting have been shown to decrease the fat content of cuts (Roseland et al, 2015) as has an increasing level of doneness (Smith et al, 2011). Thus, with the multitude of cuts available and the potential to manipulate the fat content throughout the supply chain from the animal to the cooking methods, there are many options for meeting the dietary recommendations.…”

Section: Fatmentioning

confidence: 99%

“…Nevertheless, it is difficult to assess the full potential of red meat and specific cuts to meet the individual energy needs of the elderly as there is a paucity of studies which report the energy content, rather many studies report fat, moisture and ash contents as the proximate analysis (Smith et al , ; Desimone et al , ; Roseland et al , ). Although a relationship exists between fat and energy, fat cannot be used as a proxy for energy given that meats, such as beef and lamb, also contain energy from other sources including proteins and the limited carbohydrates, primarily glucose (Jiang et al , ).…”

Section: Nutritional Requirementsmentioning

confidence: 99%

Red meat (beef and sheep) products for an ageing population: a review

Holman

Fowler

Hopkins

2019

Int J of Food Sci Tech

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Summary The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people’s requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer.

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Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts

Cited by 14 publications

References 33 publications

Pi̇şi̇rme Metodlarinin Siğir Longissimus Dorsi Kasinin Özelli̇kleri̇ Üzeri̇ne Etki̇leri̇

Pi̇şi̇rme Metodlarinin Siğir Longissimus Dorsi Kasinin Özelli̇kleri̇ Üzeri̇ne Etki̇leri̇

Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses

Red meat (beef and sheep) products for an ageing population: a review

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