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Estimating Component Values - Beef


 Updated 2017-03-16

 Estimating Component Values of Beef

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.


 References

  • Hjarde W., Laier G., Søndergaard H., Sørensen A., Christensen B., Mortensen A. B., Kousgaard M. (1981):
    Næringsværdien af okse- og kalvekød.
    Husholdningsrådets Tekniske Meddelelser, nr. 4, 19-32, 1981.
     
  • Reykdal Ó., Sigurðsson, Á. Ó., Þorkelsson G. (1986):
    Efnagreiningar á kjöti 1984-86.
    Fjölrit Rala 120.
    Rannsóknastofnun landbunaðarins, Október 1986.
     
  • Hansen K. S., Leth T. (1989):
    Overvågningssystem for næringssstoffer - Kød [Monitoring System for Nutrients - Meat].
    Publikation nr. 153.
    National Food Agency of Denmark, 1989.
     
  • Lee S. M., Buss D. H., Holcombe G. D., Hatton D. (1995):
    Nutrient content of retail cuts of beef, pork and lamb - preliminary results.
    Journal of Human Nutrition and Dietetics, 8, 75-80, 1995.    
     
  • Okholm-Hansen B., Knuthsen P. (1996):
    Næringsstofindhold i hakket kød [Nutrients in minced meat].
    Rapport IL 1996.2 - projektnr. 94641-01.
    National Food Agency of Denmark, December 1996.
     
  • Hansen, K. and Knuthsen, P. (1999).
    Overvågningssystem for næringsstoffer - Kød, 3. runde [Monitoring System for Nurtients - Meat, Third Cycle].
    Danish Veterinary and Food Administration, FødevareRapport 1999:10.
     
  • Wahrmund-Wyle J. L., Harris K. B., Savell J. W. (2000):
    Beef Retail Cut Composition: 2. Proximate Analysis.
    Journal of Food Composition and Analysis, 13, 243-251, 2000.
     
  • Leth T., Knuthsen, P., and Larsen, E.H. (2001).
    Nutrients. Monitoring System for Foods, 1993-1997 - Part 1.
    Danish Veterinary and Food Administration, FødevareRapport 2001:17.
     
  • 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.
    Experimental Biology 2007. April 28- May 2, 2007. Washington D.C.
     
  • 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.
    Nutrient Data Laboratory (NDL), Agricultural Research Service, U.S. Department of Agriculture, September 2011. 
     
  • Kehlet U., Darré M.T., Jensen K., Madsen N.T. and Kristensen L. (2012):
    Nutritional composition of Danish Beef.
    58th International Congress of Meat Science and Technology, 12-17th August 2012, Montreal, Canada.
     
  • 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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