Skip to main content
ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » Research » Research Project #443135

Research Project: Composition of Meats and Meat Products

Location: Methods and Application of Food Composition Laboratory

Project Number: 8040-10700-004-024-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Aug 30, 2022
End Date: Aug 29, 2027

The currently available data on the content of meats and meat products in the U.S. are either limited or outdated in Foundation Foods for FoodData Central. These data are essential in providing information for dietary guidance, determination of diet and health outcome relationships and, is some cases, marketing. Up-to-date analytical data are needed for a publicly available dataset which can be used for nutritional and epidemiological research and for developing rational dietary guidance pertinent to multiple health conditions. The purpose of this collaboration is to determine and provide data for important contributors of nutrients to the US diet for inclusion in Foundation and Experimental Foods in USDA's FoodData Central database.

The Methods and Application of Food Composition Lab (MAFCL) plans to obtain composition values in selected meat/game and related products. MAFCL has previously consulted with Texas Tech collaborators and analysts; they have published scientific information on this topic. Analysis will include quality control materials, duplicates, possibly raw and cooked samples; analytical values from primary and secondary data will be used to generate profiles for the FoodData Central, and for peer-reviewed publications.