Nutrient composition and sensory attributes of beef from grain-finished steers and heifers

ver the past decade, nutrient composition of beef became an increasingly important topic both domestically and internationally for the beef industry and its consumers. Beef is an important source of protein, monounsaturated fatty acids, conjugated linoleic acid, vitamins and minerals. Due to evolutionary changes in production practices and fabrication techniques the current nutrient data in the USDA National Nutrient Database for Standard Reference has become outdated. The objectives of these studies were to determine the nutrient composition of ten beef loin and round retail cuts to update the USDA National Nutrient Database for Standard Reference (SR). Seventy-two carcasses representing a national consist of yield grade, quality grade, and genetic type were identified from six regions across the U.S. Beef short loins, strip loins, tenderloins, inside rounds, and eye of rounds (IMPS...