Location: Nutrient Data LaboratoryTitle: Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study Author
|Roseland, Janet - Consultant|
|Nguyen, Quynhanh - Consultant|
|Douglass, Larry - Consultant|
|Patterson, Kristine - Consultant|
|Howe, Juliette - Consultant|
|Thompson, Leslie - Texas Tech University|
|Brooks, J. Chance - Texas Tech University|
|Woerner, Dale - Colorado State University|
|Engle, Terry - Colorado State University|
|Savell, Jeffrey - Texas A&M University|
|Gehring, Kerri - Texas A&M University|
|Cifelli, Amy - National Cattlemen'S Beef Association (NCBA)|
|Mcneill, Shalene - National Cattlemen'S Beef Association (NCBA)|
Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/4/2017
Publication Date: 12/8/2017
Citation: Roseland, J.M., Nguyen, Q.V., Douglass, L.W., Patterson, K.Y., Howe, J.C., Williams, J.R., Thompson, L.D., Brooks, J., Woerner, D.R., Engle, T.E., Savell, J.W., Gehring, K.B., Cifelli, A.M., Mcneill, S.H. 2017. Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2017.12.003.
DOI: https://doi.org/10.1016/j.jfca.2017.12.003 Interpretive Summary: Current beef nutrient data for retail cuts available in United States are important, so that researchers can accurately study how beef fits into a healthy diet. Up-to-date information also helps consumers make healthy decisions from among today’s retail choices. Nutrient data from the U.S. Department of Agriculture (USDA) are an important part of U.S. and international databases. To obtain current data for retail beef cuts in USDA’s nutrient database, a comprehensive nationwide study was conducted. The research team included scientists at USDA’s Nutrient Data Laboratory, Colorado State University, Texas A & M University, Texas Tech University, and the National Cattlemen’s Beef Association. Samples were collected and analyzed to obtain nutrient information at approved laboratories. Full nutrient data profiles for all cuts were made available (http://www.ars.usda.gov/nutrientdata). Results for 12 beef cuts from the chuck, tenderloin, and rib were compared for fatty acid, cholesterol, vitamin, and mineral content. For example, total fat varied from 6.9-24.2 g, saturated fat from 2.9-10.5 g, and cholesterol from 80-98 mg (per 100 grams cooked; lean plus fat basis). Cholesterol content was lower in roasted compared to grilled tenderloin (84 vs. 92 mg/100g; p<.05). Saturated fat for the chuck roasted vs grilled was significantly different (6.4 vs. 8.7 g/100g). Vitamin and mineral comparisons were generally insignificant. This study shows the importance of maintaining current data for a variety of beef cuts, due to their unique properties and different cooking methods.
Technical Abstract: The U.S. Department of Agriculture (USDA) provides foundational nutrient data for U.S. and international databases. For currency of retail beef data in USDA’s database, a nationwide comprehensive study obtained samples by primal categories using a statistically based sampling plan, resulting in 72 beef carcasses per phase with nationally representative characteristics. Retail cuts were fabricated and cooked. Validated laboratories determined nutrient values using quality assurance protocols. Nutrient profiles were released (http://www.ars.usda.gov/nutrientdata). Across 12 cuts, total fat levels were 6.9-24.2 g, saturated fat 2.9-10.5 g, and cholesterol 80-98 mg (per 100 grams cooked, lean plus fat). Nutrient content differed among grilled cuts and among roasted cuts of chuck, rib, and tenderloin (p<0.05). Cholesterol content was lower in roasted than grilled tenderloin (84 vs. 92 mg/100g), but not significantly different for grilled vs. roasted chuck or ribeye. Saturated fat was similar for roasted and grilled counterparts from different primals, except that roasted and grilled chuck counterparts were significantly different (6.4 vs. 8.7 g/100g). Trends in monounsaturated and trans fat were similar to saturated fat. Vitamin and mineral comparisons were generally insignificant. The results illustrate the value of maintaining data for a range of cuts and cooking methods.