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United States Department of Agriculture

Agricultural Research Service

Research Project: NUTRIENT COMPOSITION OF MEAT AND MEAT PRODUCTS
2011 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 FY11, Texas Tech University has received bacon samples, both regular and low sodium. The samples were divided for processing either as raw, or after preparation, as cooked (microwaved and pan fried). Homogenized samples were sent to the laboratories as directed by NDL along with quality control materials. Also during FY11, TTU was one of the cooperating universities for the NCBA study of the composition of beef cuts, Agreement number 58-1235-7-0141. As part of this work, samples of beef rib and plate were collected, cuts fabricated, cooked in some cases and homogenized for analysis. Analytical samples were sent to cooperating labs or analyzed by Texas Tech University scientists.

The progress of this project was monitored by periodic email and telephone communications.


Last Modified: 11/20/2014
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