Estimating Component Values - Beef
	Updated 2020-07-19

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Estimating Component Values of Beef

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Summary

Quite a few investigations have been carried out on nutrients in beef and veal. There is therefore a solid basis to reveal eventual relationships between the proximates, vitamins and/or minerals in beef and veal cuts. Here some of the relationships between fat or moisture against vitamin and mineral content are given.

USDA - The Ground Beef Calculator

The currently most visible application of regression analysis of food data is the USDA Ground Beef Calculator .
Reverse engineering of the USDA Ground Beef Calculator's information in USDA regression analysis for beef data reveals the linear dependencies.

Danish Beef Data

To be continued.

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References

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• Lee S. M., Buss D. H., Holcombe G. D., Hatton D. (1995):
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  Journal of Human Nutrition and Dietetics, 8, 75-80, 1995.    
   
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• Hansen, K. and Knuthsen, P. (1999).
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• Wahrmund-Wyle J. L., Harris K. B., Savell J. W. (2000):
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• Leth T., Knuthsen, P., and Larsen, E.H. (2001).
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• Howe J. C., Trainer D., Holden J. M. and Douglass L. A. (2007):
  Fat content of ground beef: comparison of actual (analytical) to label claim.
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• United States Department of Agriculture - Agricultural Research Service:
  Ground Beef Calculator.
  http://www.ars.usda.gov/Services/docs.htm?docid=13933 (accessed 2014-02-24).
   
• Patterson K. Y., Duvall M. L., Bhagwat S., Howe J. C., Holden J. M. (2011):
  USDA Nutrient Data Set for Retail Beef Cuts Release 2.0.
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• Kehlet U., Darré M.T., Jensen K., Madsen N.T. and Kristensen L. (2012):
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• Roseland J., Nguyen Q. V., Williams J. R., Patterson K. Y. (2013):
  USDA Nutrient Data Set for Retail Beef Cuts Release 3.0.
  Nutrient Data Laboratory (NDL), Agricultural Research Service, U.S. Department of Agriculture, September 2013.

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