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Revision of nutrient values, yields and retentions for retail ground beef products


, : Revision of nutrient values, yields and retentions for retail ground beef products. FASEB Journal 15(4): A260, March 7

The USDA Nutrient Database for Standard Reference (SR) provides nutrient information for ground beef products containing 17%, 22% or 27% fat. A survey of retail stores indicated that ground beef products available in today's market contain far less fat. A study was conducted to revise the nutrient values in SR of ground beef products. Beef products were purchased in 24 outlets using a nationwide sampling plan. Ground beef samples were obtained for each of these fat levels: <12% fat, 12-22% fat, or >22% fat. Raw and cooked (broiling, pan-broiling, pan-browning, and baking) samples from each fat level were prepared. Cooking yields varied significantly by cooking method (P<0.0001): pan-broiling (74%) > broiling (68%) = baking (68%) < pan-browning (66%). Cooking yields also varied inversely with fat content (P<0.0001): low=73%; medium=69%; high=64%. Data have been used to estimate nutrient values and retentions for ground beef products with fat levels between 5% and 30%, which are more reflective of today's marketplace.

US$29.90


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