Author/Authors :
West، نويسنده , , S.E. and Harris، نويسنده , , K.B. and Haneklaus، نويسنده , , A.N. and Savell، نويسنده , , J.W. and Thompson، نويسنده , , L.D. and Brooks، نويسنده , , J.C. and Pool، نويسنده , , J.K. and Luna، نويسنده , , A.M. and Engle، نويسنده , , T.E. and Schutz، نويسنده , , J.S. and Woerner، نويسنده , , D.R. and Arcibeque، نويسنده , , S.L. and Belk، نويسنده , , K.E. and Douglass، نويسنده , , L. and Leheska، نويسنده , , J.M. and McNeill، نويسنده , , S. E. Howe، نويسنده , , J.C. and Holden، نويسنده , , J.M. and Duvall، نويسنده , , M. and Patterson، نويسنده , , K.، نويسنده ,
Abstract :
This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and Yield Grade may have on such factors was investigated. Ultimately, these data will be used in the USDA — Nutrient Data Laboratoryʹs (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 USDA Yield Grade, USDA Quality Grade, gender, and genetic type. Whole beef chuck primals from selected carcasses were shipped 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 will improve dietary education, product labeling, and other applications both domestically and abroad, thus emphasizing the importance of accurate and relevant beef nutrient data.
Keywords :
beef , Chuck , Nutrition , Proximate composition
