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United States Department of Agriculture

Agricultural Research Service

Research Project: USDA NATIONAL NUTRIENT DATABANK FOR FOOD COMPOSITION

Location: Nutrient Data

Title: Nutrient Database improvement project: Separable components and proximate composition of retail cuts from the beef chuck

Authors
item West, Sarah -
item Harris, Kerri -
item Haneklaus, Ashley -
item Savell, Jeffrey -
item Thompson, Leslie -
item Brooks, J -
item Pool, Jenna -
item Luna, Ana -
item Engle, Terry -
item Schutz, Jennifer -
item Woerner, Dale -
item Arcibeque, Shawn -
item Belk, Keith -
item Douglass, Larry -
item Howe, Juliette -
item Leheska, Jennifer -
item Mcneill, Shalene -
item Holden, Joanne -
item Duvall, Marybeth -
item Patterson, Kristine -

Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 30, 2014
Publication Date: August 20, 2014
Repository URL: http://www.elsevier.com/locate/meatsci
Citation: 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.E., Arcibeque, S.L., Belk, K.E., Douglass, L.W., Howe, J.C., Leheska, J.M., Mcneill, S., Holden, J., Duvall, M., Patterson, K.Y. 2014. Nutrient Database improvement project: Separable components and proximate composition of retail cuts from the beef chuck. Meat Science. 97(2014):558-567.

Interpretive Summary: The United States Department of Agriculture (USDA) Nutrient Data Laboratory’s (NDL) National Nutrient Database for Standard Reference (SR) is the major source of food composition in the United States and internationally. SR provides data for national nutrition policies, diet therapy, nutrition education programs, as well as for menu calculations and on-pack labeling of nutrient claims. The Nutrient Database Improvement Project was initiated to obtain up-to-date nutrient data reflecting today’s market retail cuts so that the most current and accurate beef nutrient data could be available in SR. To represent the current United States beef supply, seventy-two carcasses were selected from six regions of the country based on yield grade, quality grade, gender and genetic type. Whole beef chuck primals from selected carcasses were shipped to three university laboratories for retail cut fabrication. Cut dissection and proximate analyses were conducted. Nutrient data for raw and cooked chuck retail cuts were disseminated in SR. The findings documented in this study provide relevant current nutrient data on beef composition, cooking yields, and separable components of retail beef chuck cuts. These data provide support for the current production of lean healthful beef products, allow enhanced dietary education of consumers, and improve the accuracy of product labeling.

Technical Abstract: This study was designed to provide updated information on the separable components, cooking yields, and nutrient values of retail cuts from the beef chuck. Ultimately, these data will be used in the United States Department of Agriculture (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 yield grade, quality grade, gender and genetic type. Whole beef chuck primals from selected carcasses were shipped in combos 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 improve dietary education, product labeling, and other applications both domestically and abroad, thus emphasizing the importance of accurate and relevant beef nutrient data.

Last Modified: 9/20/2014
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