دورية أكاديمية
Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.
| العنوان: | Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck. |
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| المؤلفون: | West SE; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States., Harris KB; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States. Electronic address: kharris@tamu.edu., Haneklaus AN; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States., Savell JW; Texas A&M University, Department of Animal Science, College Station, TX 77843, United States., Thompson LD; Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States., Brooks JC; Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States., Pool JK; Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States., Luna AM; Texas Tech University, Department of Animal and Food Science, Lubbock, TX 79409, United States., Engle TE; Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States., Schutz JS; Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States., Woerner DR; Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States., Arcibeque SL; Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States., Belk KE; Colorado State University, Department of Animal Sciences, Fort Collins, CO 80523, United States., Douglass L; National Cattlemen's Beef Association, Centennial, CO 80112, United States., Leheska JM; National Cattlemen's Beef Association, Centennial, CO 80112, United States., McNeill S; National Cattlemen's Beef Association, Centennial, CO 80112, United States., Howe JC; Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States., Holden JM; Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States., Duvall M; Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States., Patterson K; Nutrient Data Laboratory, USDA, Beltsville, MD 20705, United States. |
| المصدر: | Meat science [Meat Sci] 2014 Aug; Vol. 97 (4), pp. 558-67. Date of Electronic Publication: 2014 Feb 08. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <200?>- : Oxford : Elsevier Original Publication: Barking, Essex, Eng., Applied Science Publishers |
| مواضيع طبية MeSH: | Commerce* , Cooking* , Databases, Factual* , Diet* , Nutritive Value* , United States Department of Agriculture*, Meat/*analysis, Animals ; Cattle ; Female ; Humans ; Male ; Meat/classification ; Reference Standards ; United States |
| مستخلص: | This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and Yield Grade may have on such factors was investigated. Ultimately, these data will be used in the USDA - Nutrient Data Laboratory's (NDL) National Nutrient Database for Standard Reference (SR). To represent the current United States beef supply, seventy-two carcasses were selected from six regions of the country based on USDA Yield Grade, USDA Quality Grade, gender, and genetic type. Whole beef chuck primals from selected carcasses were shipped to three university laboratories for subsequent retail cut fabrication, raw and cooked cut dissection, and proximate analyses. The incorporation of these data into the SR will improve dietary education, product labeling, and other applications both domestically and abroad, thus emphasizing the importance of accurate and relevant beef nutrient data. (Copyright © 2014. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Beef; Chuck; Nutrition; Proximate composition |
| تواريخ الأحداث: | Date Created: 20140429 Date Completed: 20150128 Latest Revision: 20140529 |
| رمز التحديث: | 20240628 |
| DOI: | 10.1016/j.meatsci.2014.01.018 |
| PMID: | 24769877 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-4138 |
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| DOI: | 10.1016/j.meatsci.2014.01.018 |