Your browser doesn't support javascript.
loading
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round.
Acheson, R J; Woerner, D R; Martin, J N; Belk, K E; Engle, T E; Brown, T R; Brooks, J C; Luna, A M; Thompson, L D; Grimes, H L; Arnold, A N; Savell, J W; Gehring, K B; Douglass, L W; Howe, J C; Patterson, K Y; Roseland, J M; Williams, J R; Cifelli, A; Leheska, J M; McNeill, S H.
Afiliación
  • Acheson RJ; Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
  • Woerner DR; Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States. Electronic address: dale.woerner@colostae.edu.
  • Martin JN; Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
  • Belk KE; Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
  • Engle TE; Colorado State University, Center for Meat Safety and Quality, Department of Animal Sciences, Fort Collins, CO 80523, United States.
  • Brown TR; Texas Tech University, Department of Animal and Food Sciences, Lubbock TX 79409, United States.
  • Brooks JC; Texas Tech University, Department of Animal and Food Sciences, Lubbock TX 79409, United States.
  • Luna AM; Land O'Lakes Purina Mills , Lubbock TX 79403, United States.
  • Thompson LD; Texas Tech University, Department of Animal and Food Sciences, Lubbock TX 79409, United States.
  • Grimes HL; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
  • Arnold AN; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
  • Savell JW; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
  • Gehring KB; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States.
  • Douglass LW; Private Consultant, Longmont, CO 80504.
  • Howe JC; United State Department of Agriculture, Beltsville, MD 20705 , United States.
  • Patterson KY; United State Department of Agriculture, Beltsville, MD 20705 , United States.
  • Roseland JM; United State Department of Agriculture, Beltsville, MD 20705 , United States.
  • Williams JR; United State Department of Agriculture, Beltsville, MD 20705 , United States.
  • Cifelli A; National Cattlemen's Beef Association, a contractor to the Beef Checkoff, Centennial, CO 80112.
  • Leheska JM; Private Consultant Amarillo, TX 79101, United States.
  • McNeill SH; National Cattlemen's Beef Association, a contractor to the Beef Checkoff, Centennial, CO 80112.
Meat Sci ; 110: 236-44, 2015 Dec.
Article en En | MEDLINE | ID: mdl-26280470
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. 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.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bases de Datos Factuales / Culinaria / Análisis de los Alimentos / Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2015 Tipo del documento: Article País de afiliación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bases de Datos Factuales / Culinaria / Análisis de los Alimentos / Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2015 Tipo del documento: Article País de afiliación: Estados Unidos