Submitted to: United States Department of Agriculture Nutrient Data Bulletin Board
Publication Type: Other
Publication Acceptance Date: 12/11/1995
Publication Date: N/A
Citation: N/A Interpretive Summary: Nutrient composition data base including 62 components for 140 beef and 40 lamb cuts trimmed to the current market average of one-eighth inch external fat trim was released on the USDA Nutrient Bulletin Board and Internet. These data will be used for Nutri-Facts, the point-of-purchase nutrient information for consumers and for use by meat processors for nutrition labeling. These data will become part of the USDA National Nutrient Databank to be released for Standard Reference Release 11 in the fall of 1996. Other uses include a 1996 update of "Nutrient Values of Muscle Foods," a publication of the National Cattleman's Beef Association which is widely circulated to health professionals and a more accurate dietary analyses of USDA and other surveys of food consumption. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Technical Abstract: Nutrient composition values for 140 beef and 40 lamb cuts trimmed to the current average retail trim level of one-eighth inch external fat were developed for use by manufacturers of meat products for labeling,health professionals and consumers. Regression equations to predict these values were based on data for one-fourth and zero-inch external fat trim levels as available in the USDA Data Base for Standard Reference, Release 10 and as published in Agriculture Handbooks No.8-13 and No. 8-17. The project was organized by a team of cooperators under sponsorship of the National Live Stock and Meat Board. Meat scientists at Texas A&M University and meat specialists at Nutrient Data Laboratory of BHNRC, ARS processed and cross-checked the data at both locations. Regression equations were determined to predict the fat tissue loss by trimming external fat from 1/4 to 1/8 inch by an independent statistician at the University of Maryland. Results were agreed upon as statistically valid by three statistical advisors from USDA and by an outside advisory panel. This advisory panel consisted of three professors of Meat Science from three different universities, an ARS Meat Scientist and the Deputy Director of the FSIS Product Assessment Division. During the project, this panel met with all cooperators for a two day conference to review and approve plans for data processing; reviewed data; held conference calls; and submitted written progress evaluation reports. A detailed project report, dated May 1, 1994, was published by the Meat Science Section at Texas A&M University,College Station, TX 77843-2471.