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Perham CC, Gifford CL, Woerner DR, Engle TE, Sellins KS, Acheson RJ, Douglass LW, Tatum JD, Delmore RJ, Cifelli A, McNeill SH, Belk KE. Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts. Meat Sci 2018; 148:19-31. [PMID: 30292700 DOI: 10.1016/j.meatsci.2018.09.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 09/19/2018] [Accepted: 09/20/2018] [Indexed: 10/28/2022]
Abstract
Nutrition research continues to be important for consumers to make informed food purchasing decisions and is used in nutrition policy decisions. The objective of this study was to analyze the nutrient concentration of raw and cooked cuts from special-fed veal calves to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR) Release 27. Packages of wholesale (whole loin roasts, center-cut hindshanks and ground veal) and retail veal cuts (osso buco foreshanks, loin chops, leg cutlets and shoulder blade chops) were randomly collected in original vacuum packaging from six U.S. suppliers. Packages were shipped to the Colorado State University Meat Laboratory for cut dissection, cooking, and nutrient analysis. Composites of lean, external fat and seam fat were formed for analysis of proximate, fatty acid, vitamin and mineral composition. Results from this study identified additional fatty acids, established choline concentration, and provided updated veal nutrient composition information for inclusion in USDA SR 27.
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Affiliation(s)
- C C Perham
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
| | - C L Gifford
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
| | - D R Woerner
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA.
| | - T E Engle
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
| | - K S Sellins
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
| | - R J Acheson
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
| | | | - J D Tatum
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
| | - R J Delmore
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
| | - A Cifelli
- National Cattlemen's Beef Association, Centennial, CO 80112, USA
| | - S H McNeill
- National Cattlemen's Beef Association, Centennial, CO 80112, USA
| | - K E Belk
- Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Campus Delivery 1170, Fort Collins, CO 80523, USA
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Affiliation(s)
- S. H. McNeill
- National Cattlemen's Beef Association, Human Nutrition Research, Centennial, CO 80112
| | - K. E. Belk
- Colorado State University, Department of Animal Science, Fort Collins, CO 80523
| | - W. W. Campbell
- Purdue University, Department of Nutrition Science, West Lafayette, IN 47907
| | - C. L. Gifford
- Colorado State University, Department of Animal Science, Fort Collins, CO 80523
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Hasty JD, Pfeifer MM, Eastwood LC, Gredell DA, Gifford CL, Levey JR, Cashman CM, Woerner DR, Martin JN, Delmore RJ, Griffin WB, VanOverbeke DL, Mafi GG, Boykin CA, Hale DS, Kerth CR, Griffin DB, Arnold AN, Savell JW, Pendell DL, Belk KE. National Beef Quality Audit-2016: Phase 1, Face-to-face interviews. Transl Anim Sci 2017; 1:320-332. [PMID: 32704657 PMCID: PMC7205349 DOI: 10.2527/tas2017.0039] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2017] [Accepted: 07/15/2017] [Indexed: 11/16/2022] Open
Abstract
The National Beef Quality Audit (NBQA) is conducted every 5 yr and was most recently again conducted in 2016. Face-to-face interviews gauged progress in quality associated with live cattle production using procedures first utilized in NBQA 2011. The 2016 NBQA was the first in which interviews concerning fed steers and heifers were combined with an audit of market cow and bull beef. Face-to-face interviews were designed to illicit definitions for beef quality, estimate willingness to pay (WTP) for quality attributes, establish relative importance rankings for important quality factors, and assess images, strengths, weaknesses, potential threats, and shifting trends in the beef industry since the 2011 audit. Individuals making purchasing decisions in 5 market sectors of the steer/heifer and cow/bull beef supply chain were interviewed, including packers (n = 36), retailers (including large and small supermarket companies and warehouse food sales companies; n = 35), food service operators (including quick-serve, full-service, and institutional establishments; n = 29), further processors (n = 64), and peripherally-related government and trade organizations (GTO; n = 30). Face-to-face interviews were conducted between January and November of 2016 using a designed dynamic routing system. Definitions (as described by interviewees) for 7 pre-determined quality factors, including: (1) How and where the cattle were raised, (2) Lean, fat, and bone, (3) Weight and size, (4) Visual characteristics, (5) Food safety, (6) Eating satisfaction, and (7) Cattle genetics were recorded verbatim and categorized into similar responses for analysis. Compared to NBQA-2011, a higher percentage of companies were willing to pay premiums for guaranteed quality attributes, but overall were willing to pay lower average premiums than the companies interviewed in 2011. Food safety had the highest share of preference among all interviewees, generating a double-digit advantage over any other quality factor. The 2 beef industries have an overall positive image among interviewees, and despite lingering weaknesses, product quality continued to be at the forefront of the strengths category for both steer and heifer beef and market cow and bull beef.
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Affiliation(s)
- J D Hasty
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - M M Pfeifer
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - L C Eastwood
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843
| | - D A Gredell
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - C L Gifford
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - J R Levey
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - C M Cashman
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - D R Woerner
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - J N Martin
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - R J Delmore
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
| | - W B Griffin
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - D L VanOverbeke
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - G G Mafi
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - C A Boykin
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843
| | - D S Hale
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843
| | - C R Kerth
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843
| | - D B Griffin
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843
| | - A N Arnold
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843
| | - J W Savell
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station 77843
| | - D L Pendell
- Department of Agricultural Economics, Kansas State University, Manhattan 66506
| | - K E Belk
- Department of Animal Sciences, Colorado State University, Fort Collins 80523
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Gifford CL, Woerner DR, Martin JN, Engle TE, Belk KE, Douglass LW, Patterson KY, Roseland JM, Nguyen QV. Nutrient Analysis of Grain-Finished and Grass-Finished Lamb. Meat and Muscle Biology 2017. [DOI: 10.22175/rmc2016.091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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