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United States Department of Agriculture

Agricultural Research Service

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Research Project: IMPROVING THE ACCURACY OF BEEF NUTRIENT DATA IN THE USDA NATIONAL NUTRIENT DATABASE FOR STANDARD REFERENCE - PHASE VI

Location: Nutrient Data

2013 Annual Report


1a.Objectives (from AD-416):
To support, update, and maintain the food composition and nutrient values and cooking yield data for beef and beef products in the USDA National Nutrient Database for Standard Reference (SR) in order to ensure currency of data.


1b.Approach (from AD-416):
This project will include several approaches to meet the objectives which include: the addition of new beef items to the SR, revision of current beef items in the SR, and deletion of beef products no longer on the retail market from the SR. Furthermore, collaborative studies will be conducted to obtain nutrient and composition information for new cuts. A new special interest table will be developed to provide nutrient information required for labeling of single ingredient meats.


3.Progress Report:

During FY 13, cooking yield and retention data for 45 retail cuts of beef including the beef chuck, brisket, plate, and rib cuts analyzed in this study, plus over 125 retail cuts of other meat and poultry, were used to develop and release the first electronic version of the USDA Table of Cooking Yields for Meats and Poultry and supporting documentation on the NDL website (www.ars.usda.gov/nutrientdata). Data provided are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. Also in FY13, complete nutrient data profiles for ten retail beef cuts from the round and loin were generated during the 3rd and last phase of the Nutrient Data Improvement project. To obtain these data, seventy-two carcasses representing a national composite of yield grade, quality grade, and genetic type were identified from six regions across the U.S. Whole beef loins and rounds were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, and raw/cooked analysis of nutrients. Samples from each animal/cut were homogenized and composited for nutrient analysis. These composites, raw and cooked from six cuts and raw only from four cuts, for choice and select grades, for lean only and for lean plus separable fat, were analyzed for proximates at each of the three universities. After further compositing, quantities of minerals, vitamins, amino acids and fatty acids were analyzed in the samples. Comprehensive data profiles were developed for 60 new items and updated for 36 existing items in the National Nutrient Database for Standard Reference (SR). These data were released by the Nutrient Data Laboratory in the SR, Release 26.


Last Modified: 12/18/2014
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