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United States Department of Agriculture

Agricultural Research Service

Research Project: NUTRIENT COMPOSITION OF MEAT AND MEAT PRODUCTS
2012 Annual Report


1a.Objectives (from AD-416):
To identify and quantify the nutrient composition of representative food samples in order to improve and expand the USDA Nutrient Databases. The purpose of this cooperative agreement is to provide quality control, sample preparation and support for USDA-initiated laboratory contracts and other laboratory projects to improve the quality of data in the National Nutrient Data Bank.


1b.Approach (from AD-416):
The Nutrient Data Laboratory (NDL) is responsible for developing and disseminating authoritative composition databases for foods in the U.S. diet. Foods for preparation and analysis will be selected on the following bases: 1.) Key Foods, i.e. those identified as contributing up to 75% of any one nutrient of public health significance; 2.) foods frequently used as ingredients; and 3.) foods containing components of emerging interest. NDL will develop sampling plans for each type of food sampled, to assure a representative sampling of the food supply. NDL will order samples of food to be delivered to the cooperator for weighing, dissecting for physical components, preparation (including cooking), packaging and shipment to specified analytical laboratories for nutrient analysis. In many cases, the cooperator will need to develop preparation, dissection and cooking protocols. The cooperator will establish procedures for the implementation of these steps and for inclusion of control materials or duplicate samples for quality control assurance. In addition, the agreement includes consultations with NDL and contract laboratories on issues of methodology, sample analysis, handling and storage. The cooperator will also offer expertise in experimental design and interpretation of results of the nutrient analyses.


3.Progress Report:

During FY12, NDL procured various meat and poultry products from 12 retail locations using the nationwide sampling plan developed for the USDA’s National Food and Nutrient Analysis Program (NFNAP). Texas Tech University (TTU) received 22 whole turkeys for an enhanced turkey study and 8 for a non-enhanced turkey study. Half of the birds were dissected raw and the other half were dissected after roasting. The meat, skin and offal were homogenized, composited, and chemically analyzed for proximates, minerals, and cholesterol. Other meats were obtained according to the nationwide NFNAP plan, including turkey parts, chicken parts, kielbasa sausage, hot dogs, Canadian bacon, and several types of fresh pork sausage. Samples were prepared, homogenized, composited, and chemically analyzed for nutrients named above. Aliquots of the samples along with quality control materials were sent to other laboratories for analysis of other nutrients, as directed by NDL. Also during FY12, TTU was one of the cooperating universities for the Nutrient Data Improvement study, a nationwide beef nutrition project supported by the National Cattlemen’s Beef Association (NCBA). As part of this work, samples of beef loin and round were collected, cuts fabricated, cooked, homogenized, and analyzed for proximates, minerals, and cholesterol. Additional details on the beef study can be found in the report for the project 1235-52000-061-24T, IMPROVING THE ACCURACY OF BEEF NUTRIENT DATA IN THE USDA NATIONAL NUTRIENT DATABASE FOR STANDARD REFERENCE.


Last Modified: 12/20/2014
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