Skip to main content
ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Publications at this Location » Publication #200137
Title: The USDA Ground Beef Calculator - an augmentation to the USDA National Nutrient Database for Standard Reference

Author
item Howe, Juliette
item Holden, Joanne
item Trainer, Denise
item BUEGE, DENNIS - UNIVERSITY OF WISCONSIN
item DOUGLASS, LARRY - UNIVERSITY OF MARYLAND
item LOFGREN, PHIL - NATIONAL PORK BOARD

Submitted to: Home Page
Publication Type: Other
Publication Acceptance Date: 8/28/2006
Publication Date: 8/28/2006
Citation: Howe, J.C., Holden, J.M., Trainer, D., Buege, D.R., Douglass, L., Lofgren, P. 2006. The USDA Ground Beef Calculator - an augmentation to the USDA National Nutrient Database for Standard Reference. Available on-line at http://www.ars.usda.gov/nutrientdata.

Interpretive Summary: Ground beef, the most commonly consumed beef product in the U.S., is unique in that a wide range of products differing in lean and fat content are available in most retail stores. In order to provide consumers, scientists, and industry with the nutrient composition information for this variable product, an analytical study was designed to establish the mathematical relationship between the various nutrients and the total fat content of raw ground beef. Ground beef products were purchased nationwide; raw and cooked patties, loaves, and crumbles were prepared for chemical analyses. The nutrient data generated by chemical analysis was then analyzed by regression statistics. Regression analysis yielded equations, which could be used to estimate nutrient profiles for products ranging from 5% to 30% fat. Nutrient profiles for raw and cooked ground beef products containing 5%, 10%, 15%, 20%, 25%, and 30% fat are currently available in the USDA National Nutrient Database for Standard Reference (SR). A computer program (the Ground Beef Calculator) based on these regression equations was developed to provide a mechanism for disseminating nutrient profiles for ground beef products containing any fat level between 5% and 30%, e.g., 7% fat. This computer module functions seamlessly with the search program for SR and is launched from within the SR search program. The user can specify the level of fat or lean for which a nutrient profile is desired. The user can also specify whether the profile is for raw ground beef, or for cooked forms: broiled or pan-broiled patties, pan-browned crumbles, or baked loaf. The output provides estimates for proximate nutrients (i.e., moisture, protein, fat, and ash), minerals, B-vitamins, folate, choline, vitamins A, E, and K, as well as major fatty acid classes (including saturated and trans fatty acids). Through this program, consumers and scientists can estimate nutrient intakes from any ground beef product available in the market place. Furthermore, industry will use the nutrient information derived from the program to meet labeling requirements.

Technical Abstract: Ground beef is unusual in that a wide range of products, differing in lean and fat content, are available in most U.S. retail stores. Providing consumers and industry with nutrient information for such a range of products presents a unique challenge. In order to provide consumers and industry with the nutrient composition information for this variable product, a study was designed to establish the mathematical model which exemplifies the relationship between the various nutrients and the total fat content of raw ground beef. Nutrient data for ground beef were determined from a nationally representative sampling of ground beef product across a broad range of fat levels (5% to 30% fat). These data were subjected to regression techniques and equations characterizing the mathematical relationship between individual nutrients and the fat content of ground beef were derived. Regression equations were determined for raw ground beef as well as ground beef prepared by broiling (4 oz patties), pan-broiling (4 oz patties), pan-browning (crumbles), or baking (loaf). Nutrient profiles for ground beef products containing 5%, 10%, 15%, 20%, 25%, and 30% fat were estimated from these equations and are currently available in the USDA National Nutrient Database for Standard Reference (SR). A computer program (the Ground Beef Calculator), based on these regression equations, was developed to provide a mechanism for disseminating nutrient profiles for ground beef products containing any fat level between 5% and 30% fat, e.g., 7% fat. This computer module functions seamlessly with the search program for SR and provides estimates for proximate nutrients (moisture, protein, fat, and ash), minerals (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, and selenium), B-vitamins (niacin, thiamin, pantothenic acid, riboflavin, and vitamins B6 and B12), folate, choline, vitamins A, E, and K, as well as total levels of saturated, monounsaturated, polyunsaturated, and trans fatty acids. Through this program, consumers, dietitians, and researchers can estimate dietary intakes for any ground beef product available in the market place. Furthermore, industry will use the nutrient information disseminated by the program to meet labeling requirements.