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

Authors: ACHESON, REBECCA - COLORADO STATE UNIVERSITY; WOERNER, DALE - COLORADO STATE UNIVERSITY; BELK, KEITH - COLORADO STATE UNIVERSITY; ENGLE, TERRY - COLORADO STATE UNIVERSITY; BROWN, TYSON - TEXAS TECH UNIVERSITY; MARTIN, JENNIFER - TEXAS TECH UNIVERSITY; BROOKS, J. CHANCE - TEXAS TECH UNIVERSITY; LUNA, ANA - TEXAS TECH UNIVERSITY; THOMPSON, LESLIE - TEXAS TECH UNIVERSITY; GRIMES, HALEY - TEXAS TECH UNIVERSITY; SAVELL, JEFFREY - TEXAS A&M UNIVERSITY; HARRIS, KERRI - TEXAS A&M UNIVERSITY; DOUGLASS, LARRY - UNIVERSITY OF MARYLAND; HOWE, JULIETTE - RETIRED ARS EMPLOYEE; PATTERSON, KRISTINE - RETIRED ARS EMPLOYEE; Roseland, Janet; WILLIAMS, JUHI; CIFELLI, AMY - NATIONAL CATTLEMEN'S BEEF ASSOCIATION (NCBA); LEHESKA, JENNIFER - CONSULTANT

Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/3/2015
Publication Date: 7/3/2015
Citation: Acheson, R.J., Woerner, D.R., Belk, K.E., Engle, T.E., Brown, T.R., Martin, J.N., Brooks, J., Luna, A.M., Thompson, L.D., Grimes, H.M., Savell, J.W., Harris, K.B., Douglass, L.W., Howe, J.C., Patterson, K.Y., Roseland, J.M., Williams, J.R., Cifelli, A., Leheska, J. 2015. Nutrient database improvement project: Separable components and proximate composition of retail cuts from the beef loin and round. Meat Science. meat science 110 december 2015 pages 236-244.

Interpretive Summary: Beef nutrition is very important to the worldwide beef industry and its consumers. Constantly changing production practices, product development, cooking methods, and marketing strategies have resulted in existing nutrient data needing to be updated. In order to provide accurate information to consumers and industry, the National Cattlemen’s Beef Association and the USDA Agricultural Research Service collaborated with meat scientist to conduct a comprehensive beef research study. The objective of this study was to analyze nutrient composition of ten beef round and loin retail cuts to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). As a result, nutrient and composition data were generated and subsequently released in SR for each of the ten cuts for select and choice grades, both raw and cooked. The data are available at http://www.ars.usda.gov/nutrientdata. Not only do these data provide updated information regarding the nutrient content of beef, but they also emphasize the influence of common classification systems (yield grade and quality grade) on the separable components, cooking yield, and proximate composition of retail beef cuts. Results of this study will serve to further increase the understanding of beef composition as influenced by USDA Quality Grade and Yield Grade, and should assist with retail labeling requirements for beef. Previous evaluations of beef composition, cooking yield, and separable components, had not considered the variety of retail presentations available to both domestic U.S. and international consumers. However, an evaluation of these traits provides consumers, trade groups, and government organizations with information which accurately depicts not only current retail presentation trends, but also reflects current practices in beef production and the increased emphasis placed on the production of lean, nutritious beef.

Technical Abstract: Beef nutrition research has become increasingly important domestically and internationally for the beef industry and its consumers. The objective of this study was to analyze the nutrient composition of ten beef loin and round cuts to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Seventy-two carcasses representing a national composite of Yield Grade, Quality Grade, sex classification, and genetic type were identified from six regions across the U.S. Beef short loins, strip loins, tenderloins, inside rounds, and eye of rounds (NAMP # 173, 175, 190A, 169A, and 171C) were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, and raw/cooked analysis of nutrients. Sample homogenates from each animal were analyzed for proximate composition. These data provide updated information regarding the nutrient status of beef, in addition to determining the influence of Quality Grade, Yield Grade, and sex classification on nutrient composition.