A total of 40 beef arm chucks were collected from three cities across the United States to study the proximate composition of their separable lean. Chucks were fabricated 5-7 d postmortem and later cooked and dissected, or dissected raw into four separable components, separable lean, external fat, separable seam (intermuscular) fat, and connective tissue (considered inedible). Proximate analysis was conducted on the separable lean component of each dissected retail cut. Dissection data showed that multiple muscled cuts had a numerically lower percent separable lean when compared to the retail cuts comprised of a single muscle. Proximate analysis showed that as the mean value for moisture decreased in the retail cut, the mean percentage of total fat increased. Least squares means of total fat percentage were reported on the retail cuts stratified by USDA quality grade (upper Choice, lower Choice, and Select). Some of the retail cuts had significantly different total fat percentage of the separable lean when considering the differences in USDA quality grade. Cooking yields for the three methods utilized were numerically different. The cuts that were roasted had the highest cooking yield (80.72 %), followed by cuts that were grilled (76.58%), and finally cuts that were braised (66.13%). Differences in final endpoint temperature for each cut may account for the differences between cooking methods. This study was designed to acquire data to update the National Nutrient Database for Standard Reference, as well as to provide nutritional information for cuts that are not presently in the database. This study evaluated thirteen cooked cuts and twelve raw cuts in an effort to increase the number of retail cuts available to search for nutrient information in the National Database.

The purpose of this study was to collect and analyze retail cuts from the beef rib and plate that had been identified as needing nutrient composition updates in the United States Department of Agriculture’s (USDA) National Nutrient Database for Standard Reference (SR). Twenty beef carcasses were selected from three different regions of the United States, and the rib and plate were collected for shipment via refrigerated truck to the Rosenthal Meat Science and Technology Center. Each rib and plate was fabricated 14 to 21 d postmortem into the appropriate retail cuts to be used for this study. The cuts were dissected, either raw or cooked (braised, grilled, roasted), into four separable components: separable lean, seam fat, external fat, and refuse. Bone and heavy connective tissue were considered refuse. Percent total chemical fat, moisture, protein, and ash analyses were conducted on the separable lean component obtained from dissection. Cooking yields were evaluated for each of the three cooking methods utilized in this study. Grilled cuts had the highest numerical yield followed by roasted and braised cuts. Dissection data showed single muscle cuts had a higher percentage of separable lean than retail cuts composed of multiple muscles. Boneless and lip-off retail cuts contained a higher percentage of separable lean when compared to their bone-in and lip-on counterparts. Finally, proximate analysis data showed that as retail cuts increased in the percentage of total chemical fat, the percentage of moisture decreased. When percentage of total chemical fat was stratified by USDA quality grade, most cuts showed differences between USDA Choice and Select quality grades. This study was a collaborative project; therefore, the results and discussion of this thesis are only based on findings from Texas A and M University's data. The final project results will be published in the USDA’s National Nutrient Database SR.

Submitted by (edna.saturno@ufrpe.br) on 2017-04-07T16:31:59Z No. of bitstreams: 1 Dorgival Morais de Lima Junior.pdf: 232735 bytes, checksum: c1cba8db4cdbe96d9e6c6d0f9320e194 (MD5) / Made available in DSpace on 2017-04-07T16:31:59Z (GMT). No. of bitstreams: 1 Dorgival Morais de Lima Junior.pdf: 232735 bytes, checksum: c1cba8db4cdbe96d9e6c6d0f9320e194 (MD5) Previous issue date: 2011-02-18 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This study aimed to evaluate the weights and carcass and commercial cuts of native goats and sheep fed with hay or Tifton 85 (Cynodon dactylon) orManiçoba hay (Manihot pseudoglaziovii) associated with the spineless cactus (Nopalea cochenillifera). We used 32 animals (16 Morada Nova lambs and 16 Moxotó breed goat) in a randomized block design and a 2x2 factorial design (species x hay). The animals fed Tifton 85 hay had higher hot carcass weight (11.58 kg) and higher cooling loss (6.35%). There were no differences among the hay, to slaughter weight, hot carcass, cold carcass weight, cold carcass, empty body weight and biological yield. The yields of cuts (%) were not affected by the substitution of Tifton 85 hay by Maniçoba hay, except for the internal length and girth of the chest, the measures of carcass werenot affected. Morada Nova lambs were heavier and carcass and meat cuts that Moxotó breed goats fed the same diet. / Objetivou-se avaliar os pesos e rendimentos de carcaça e cortes comerciais de ovinos e caprinos nativos, alimentados com feno de Tifton 85 (Cynodon dactylon) ou feno de Maniçoba (Manihot pseudoglaziovii) associados à palma forrageira (Nopalea cochenillifera). Foram utilizados 32 animais (16 ovinos Morada Nova e 16 caprinos Moxotó) em delineamento em blocos casualizados e esquema fatorial 2x2 (espécies x feno). Os animais alimentados com feno de Tifton 85 apresentaram maiores pesos de carcaça quente (11,58 kg) e maiores perdas por resfriamento (6,35%). Não houve diferenças, entre os fenos, para peso ao abate, rendimentos de carcaça quente, peso de carcaça fria, rendimentos de carcaça fria, peso do corpo vazio e rendimento biológico. Os rendimentos dos cortes cárneos (%) não foram afetados pela substituição do feno de Tifton 85 pelo feno de Maniçoba; exceto pelo comprimento interno e perímetro de tórax, as medidas de carcaça também não foram afetadas. Os ovinos Morada Nova apresentaram maiores pesos e rendimentos de carcaça e cortes cárneos que os caprinos Moxotó alimentados com a mesma dieta.