boneless beef: raw, cooked, and served: results of...

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MICROCOPY RESOLUTION TESf CHART NATIONAL BURE~U or STANOARDS-I9ampJ-A

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MICROCOPY RESOLUTION TEST CHART NA1IONALBUREAU or SlANDAROS-1963-A

2

DECEMBER 1955

BONELESS BEEF

RAW COOKED

AND SERVED

Results of Analyses for Moisture Protein Fat and Ash By Edward W Toepfer Claud S Pritchett and Elizabeth M HewstoD Human Nutrition Research Branch

Agricultural Research Service

bull Technical Bulletin No 1137

UNITED STATES DEPARTMENT OF AGRICULTURE

Acknowledgments bull These studies of boneless beef were made possible through the encouragement

and support of Maj Gen Herman Feldman The Quartermaster General Departshyment of the Army and Dr Hazel K Stiebeling Director of Human Nutrition and lIome Economics Research Agtieultuml Research Service United States Departshyment of Agriculture

Of the many persons connected with the Department of the Army and other organizations and institutions associated with this work the al1thors gratefully acknowledge part~cipatio~ in the_planning by Jane_ C Ebbs Robert L Graf Lt Col Harry IeenYr E M lenyon James J Ilaer Paul C Doss R P Benenict D K Tressler Lt Col G W Baccus and Maj T N Moore Office of The Quartermaster General Departnwnt of the Army Col Russell McNellis and Lt Col Carl J Koehn Ot11ce of Tll urgeon Geneml Departmont of the Army Clive M McCay Cornell University H E Robinson Swift amp Company and LeRoy Voris National Hesearch Council

The studies at Fort Lee Va were made possible by the support of 1[aj Gen R C L Graham ~1aj Gen A T McNamara Brig Gen Everett Busch Col A T 1ItcGuckian and Maj Norman Beacht Operations at 5 field locations were conducted by Lt Lloyd Platzke Lt Kurt Kornreich and more than 50 memshybers of a test team selected frolll Army personnel

Participation of personnel of the Agricultural Research Service United States Department of Agriculture is gratefullv acknowledged with special mention of M J MacArthur E F Dochterman Y F Martin H J Wright and Harold Lichtenstein

The studies reported were conducted in part with funds from the Office of The Quartermaster General Department of the Army and in part with funds from the Human Nutrition Research Branch Agricultural Research Service United States Department of Agriculture

Contents Page bull

pagelSummary_____________ - -- -- 1 Plld II Plate wuste from oven Introduction ______ - __ bull __ - _--- 2 roasts etc-Continued Part I CarcasS yields and com- Results-Continued

position of cuts and Composition of recovershyforms of 4-IY boneshy able items including

plate waste________ _ 18less beef cooked by Army procedures and standard- Protein and fat conshyized recipes ___________ _ 3 sumed____________ _ 18

Cuts and forms of 4-way Part III Composition of bOileshyboneless beeL ______ - ___ _ 3 less beef as cooked

Procedures______________ _ 4 and served and the Results_- ______ - - __ -- _- - -- 6 amounts of protein

Carcass yields of 4-way fat and food energy in boneless beeL _____ _ 6 beef or beef recipe COI1~

7 sumed______________ Cooked yic1ds _______ _ 21 Procedures ______________ _ 21Compo~ition of raw and 10 Results __________________ _ 23cooked boneless beeL PhysicaL data ________ _ 23Percentages of lean and

of separable faL ___ 13 Composition data____ _ 26 Part II Plate waste from oven Protein and fat in raw

roasts trimmed and un- beef from eight carshytrimmed _____________ _ 16 casses and (rom fieLd

16 study__ ___ ~_______ _procedures________ - - - - _-- 29 ResultS________________ --- 16 Protein and fat content

Raw beef cooked and and energy yalue of beef consumea __ - __ _ 30served items and

plate waste________ _ 16 Literature citecl______________ _ 32 bullFor sale by the Superilltlln(lllt uf D(lcumllnts U S Goyernrnent Printing Oftice

Wn~hington 25 D C - Price 15 centl

n

~BONELESS BEEF RAW ~~ lt

e=OOKED AND SERVED~

Results of Analyses for

Moisture Protein Fat and Ash 1

By EDWARD Yo TOEI~ER CIAUD S PRiTCIiETT AND EIIZABETII 11 UEWSTUN

HUMAN NUTRITION RESEARCH BRANCH AGRICULTURAL RESEARCH SERVICE

Summary

bull

To obtain composItion datil and related information on boneless beef used in feeding proglI1Jlls of the United States ATmed Services studies were made of 4-wl1Y boneless beef from 8 representative cnrshycasses IllW Bnd cooked and including relattd items from preparation and cooking of beef in plate waste in It limited number of beef roasts from general issue cooked and served in Army messes j and of 4-way boneless beef representative of large-senle regular issue cooked and served in Army messes in 5 field locntions All the beef was cut acshycording to Army specifications which eall for the processing of the curcnss to provide 7 boneless cuts for oven Toasts or griddle-broiled steaks 5 cuts for pot roasts or Swiss steaks diced meat for stew and ground meflt for such recipes as hamburger and meat lonf

DUling the cutting of the 8 curcasses the yields by weight of the various Ctits were obtnined The proximate composition of the cuts raw nnd cooked was determined by annlysisj a cut from one side was uscmiddotd as the rnw sumple and the corresponding cut from the other side wus cooked On a carcass busis food energy retention in the cooked cuts WHS 85 percent protein 94 percent und fat 82 percent

At one locution n study wus ulso made of the effect on plate waste of trimming surfuce fut from oven roasts before cooking Roasts from general procurement sources of the Army were used It was found thut modernte trimming decreused fat in plate waste without apparent reduction in fat presumed eaten Fat trimming by the meat processors would imply reduction not only of fat losses in the kitchen and during cooking but also of weight to be handled und stored in valuable freezing space

In the field study the composition of boneless beef raw cooked and served and of the corresponding plute waste was determined fron1 samples involving 52682 pounds of raw boneless beef cooked and

bull I SUbmitted for publication July 1 1955

1

2 TECHNICAL BULLETIN 1137 U S DEPT OF AGRICULTURE

served in 542 Army messes to 109682 men Plate waste increased with the amount of raw beef issued to the mess and fat in plate waste bull increased with fat in the served cooked beef The amounts of beef in plate waste were not always significantly correlated with the amounts of raw bed issued i however the percentages of fat in the plate waste were significantly correlated with the percentnges of fat in the cooked beef It was calculated that 67 percent of the food energy of the issued beef 84 percent of the protein and 51 percent of the fat were eaten 10 6 and 11 percent of the issued beef food energy protein nnd fat respectively nppeared in the plate waste It was also calcushylated that 7 perc(llt of the food energy 9 percent of the protein and 6 percent of tIw fat in the issued beef wlre left ns unserved edible beef at the sening table

Introduction

The meat slryings in tIl( feeding programs of the AnIled Services furnish a lnrge part of the required protein and fnt and hence of the

I total food energy proyided by the diet To an infcuasing extent beef I procurement is shifting from carcass beef toward frozen boneless beef

which offers advantnges ill handling nnd transportation Avnilnble data on the nutritiye vnlue of the various cuts of carcass

beef are not applicable to the cuts and forms of boneless beef This study was planned therefole to obtnin composition data directly on 4-way boneless beef cut nnd packN according to United States Army specifications Analyses were made on raw beef as issued and as cooked by Army personnel with AmlY equipment

While the eu ts made to meet Army specifications for boneless beef arc not nccessnrily identicnl with those in civilian markets the data bull reported here nre npplictble to hotlsehold and institutionnl use Restaurants hospitals and other institutions feeding large numbers of people use considelnble quantities of boneless beef Furthermore the present study provides datn which permit relating the nutritive vnlue of boneless bed to cnrenss beef

The studies here reported were Cltrried out during 1951-53 In 1951 boneless beef wns obtained from eight representative cnrcasses of Army grnde B (equivalent to U S Choice) 1he yields of cuts and forms of boneless beef fat trim waste trim and bones were obtnined from these carcasses The cuts from one side of the carcass were nnaIyzed raw for comparison with cuts from the other side after they were cooked according to stnndardized procedures and recipes The whole of the rnw beef cut and of the cooked beef cut wns taken for the sample to be annlyzed

Because plnte waste is a problem of those responsible for the feeding of Army personnel a special study of plate waste from oven roasts was mnde during the first year This included observations of the effect of trimming surface fat to ~ inch before cooking OIl the amount of fat appearing in plate waste Fat discarded ns wuste from the tnble has taken up valuable freezing space and otherwise added to the costs of beef handling Since at is an important source of food energy plate bull

3

bull

bull

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BONELESS BEEF RAW COOKED AND SERVED

waste could accotmt for much of the difference between the number of calories planned and issued per man and the number in the food eaten

During the second year 1952-53 composition data were obtained on boneless beef ItS actually issued cooked and served in Army messes The 52682 pounds of honeless beef used fOm 560000 pounds made availnble at th( time of th( study represented actual Army supply fOm 6 different processors vf boneless beef in different areas The 542 company mess meals were served to 109128 men in 5 locations The lttlge-scale operation involvmiddoted carloads of beef and thousands of mcn and was planned in great detail in ord(L to determine not only the nmounts nnd composition of the beef served but nlso the nmQlmts of protein fnt and food energy in the portion eaten

PART I

Carcass Yields and Composition of Cuts and Forms of 4-Way Boneless Beef Cooked by Army Procedures and Standardized Redpes

Cuts and Forms of 4-Way Boneless Beef

Beef cut n~cordillg to rnililnry specifications is known as 4-way beef so called because the carcttss is processed to provide boneless cuts and fonns for 4 difle[()llt types of cooked beef-ronsts or steaks cooked by dly hent roasts or stcnks cooked by moist hent ment for stews and Ill(nt for sllch dishes as m(nt lonves and hambwmiddotgers The cuts aud fOlms comprise the following

1 Seven cuts d(signnted for oven ronsts or for griddle-broiled stenks uSHally called Rollsts or steaks (dry heat)

BInde roll Sirloin butt Inside of Ound Spencer roll Knuckle of Iolmd lendeJloin Loin strip

2 Five cuts designMed fOI poL roasts or for Swiss steaks usually called Roasts or stenks (moist heat)

Chuck 1011 Outside of rouud Chuck tender Rump butt Clod

3 Diced beef designated for stew 4 Ground beef designnted for meat 10ilves hamburgers beefshy

burger (sec p 21) tlnd other similar preparntions From standnrdizcd inspection procedures fO 4-wl1Y boneless beef

(6)2 nnd from published information on the cuts of cnrcass beef more familiar to the civilinn populntion (8) n chart (fig 1) has beeu preshypnrcd to show the comparative sources of cuts

2 Italic lumbers il parcnthcses refer to Literature Cited p 32

4 lECHNICAL BULLElIN 1137) U S DEPT OF AGRICULTURE

ARMY CUTS RETAIL CUTS

Knuckle of iound Round steak Top round

Inside of round Bottom roundOutside of round

~-------- Rump butt Standing rump BOReless rump

Sirloin steakSirloin butt Pinbone steak Top sirloin Tenderloin Tenderloi~

Loin strip Porterhouse steak Tmiddotbone steak Club steak

----------- Spencer roll Rib roast or Rib steak

Blade roll

Blade potroast Blade steak

_ Chuck roll Chuck tender

Chuck

Clod

FIGURE l-Clrcass location of Army bonelcss beef cuts and of retail beef cuts

Procedures

The source of beef used in part I of the study consisted of eight carcasses of grnde B selected and graded by representatives in Chicago of the Veterinary Division Office of The Surgeon General at the plant of a huge commercial packer

Yeights of carcasses and weights and identity of all forms and cuts of boneless beef and other parts were recorded by carcass number and side during the carcass cutting The beef was wrapped and boxed for freezing and subsequent shipping to Fort Lee Va where the cooking was done ith equipment made wailable by the Army and according toprocednres and recipes given in the Army and Air Force manual on recipes (5)

In order to control sampling of beef used for analysis plans were made to take a cut from one side as the raw sample and the correspondmiddot ing cut of the same cnrcass from the other side for the sample to be cooked The distribution plan is given (table 1) For the cuts designated roasts or steaks 4 carcasses selected at random were used for roasts while the remaining 4 were used for steaks

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----------- -----------------

5

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BONELgSS BEEF HAW COOKED AND SERVED

lAlILE I-ilssignment of malched cuts and fOTins of 4-way boneless bell by carcass n1111lber Iud side

CurhlSS Humbmiddot tuni siele I Cut or [orlll o[ beof

I Huwsamplo Salllple to be cooke1

Bee[ ~uts 1Oon rous~_ bullbullbullbullbullbullbull_bullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull __ SR 6[ 71 STl SJ~ GR 711 8r lot rOllSt 5U 61 7C Sll bullbullbullbullbull _ bullbullbull 5T m 7R Sr

lt0Grlddle-brQiledsteaks 11 2H aI 4R _ In 21 au 41 Swls~ stenks If 2H 31 4H _ lH 21 3n 4[

Diced beer StoWbullbull _ j II 2H 3r 4H 5R Gr 71 III 2L aR 4L 51 OR 7R

1 SR SIllronnd brcf

lltuublmcr i I R bull IT 2R 21 3R aT 4H I n IT 211 2L aR 3L 4R 41 4L

l[cat 10llr _ 15R S OR 6L 7R 7IJ sn 5U 51 OR 6L 7R 7L SI1 lSI SI

I tI H find U LIt sh~ntry right and HI(poundt respectively

To obtain compamble data on raw and cooked roasts and steaks thl usual Army cooking proccdutmiddotcs wcre slightly modified Roasts were p1ac((1 in indi-id unl pans and steaks well broikd on a griddie without added fat stcaks broiled at anr one time wcre from the same cut fhe ground bed from 4 of the S carcnsscs was taken for hamshybmgers while the ground wCpound from the other 4 was used for meat 10aVes The ground beef fOlll eaeh half Catmiddotcuss was divided into thirds-one-third fotmiddot the mw ground bcef srunple one-third for the raw-recipc sample including all ingredients and one-third for the cooked lecipl The diccd becf from nUS catcasses was used for stew

Recipe ingrcdicnts Wete 1I1alyzed sepamtely in order that their eontributions toward the total protein fnt and food energy of the finishcd dish could bl obtained Rccipe ingredients given (5) were uscd in the weight percentages sununatized (table 2) Recipes were stnndnrdized as to the proportion of ingredients

lXIlLE 2-1ngredients in percentages of weight of bee recipe ------------------------------------

I SWiss I S I Hammiddot MentIPIngr~i1lcnt ot roust l~~ bnrger ~

IPerceIIl Puce-III Percenl Percent Ptrcellt Bet boneless frozen 54 ( I 62middot1 1 32 ( 672 75 Drcllilcrumbsdry 110 11 (arrots oookcil t1ullle~1 (dmined)1 106 _ 93

~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __

ilW~middot~~middotjlm~~iImiddot ~ l ~~~middotmiddotmiddotmiddotii~iimiddot Onions dehydrntCltL __ i 7 9 9 11 7 Peas frozcn _ 5S omatoes callllt~1 I__ 2)3 76 Wutcr_ 289 (l 392 147 __ bull__

IPurced before nddini to rc(middotipc 2 urylng amounts used to muke grnmiddoty

In the roast and steak samples taken for analysis the lean and the fat portions W~IC separated these Were ground and analyzed separately In handling grades nnd liquids tbl procedures were adapted to the problems of sampling If fat layers 01 suspended solids could be

() TECHNICAL BULLETIN i 13 7 tr S DEPT OF AGRICULTUiu~

easily reoved from the gravies or liquid portions of the cooked recipethey wdie analyzed separately and the data recombined In anycase the whole portion taken for analysis was glOund or mixed for bullsubslUllpliuO FlOlll one cut for example all the raw lean wasground and a record kept of weights so that recoveries from suchoperations would be quantitatireEach subslUllple was placed in an enamelware tray under infraredlamps for preliminary drying (3) All dried materials were groundin a laboratory Wiley mill to pass 20 mesh Fatty samples difficultto grind weTe first etracted with ethyl ether in Soxhlet extractorsThe ground samples were analyzed as required according to thefollowmg proceduresFor residual moisture by drying the sample in a vacuum oven at70deg O and less tlan 25 mm of mercuryFor residual moisture and fat by extracting the sample in a Selas(or equivalent) crucible in a Bailey-Walker extractor and then weighshying the material ill the crucible both before and after extraction andalso weighing the extracted fatFor fat by using either the Soxhlet apparatus (1 p 359) or theBailey-Walker extractorFor nitrogen by the Kjeldahl procedure (1 p 12)For total ash by the method described by Linnig and associates (4)Protein was calculated on the basis of NX625j and total carboshyhydrate was obtained by calculnting the diffC1encc between 100 pershycent and the sum of thepercelltages of moisture protein fat andtotal lsh contents Physiological energy values for rnw beef and forrOlLsts and stenks were obtnincd by usillg the factors 902 calories pergmm of fat and 427 calories per gram of protein The factors (7) bullused for the other cooked items depended upon the ingredients in therecipej they are summnrized in table 3

lAIlLE 3-Facors for calc-ulating physiological energy values for beef recipes

I[amiRecipe Protein Ilt curbomiddot

hydrnte--------------------~------------I-----Imiddot-----Pot roostSwIss steakbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull

424 902 lBlStew

423 902 397Hamburger

41B 901 402Ment [0111

42l 900 40B 425 901 406

Results

Carcass Yields of 4Way Boneless Beef The 8 carcasses ranged in weight from 605 to 727 pounus and avershyaged 682 pounds The yields of cuts and forms of boneless beefamounted to 66 percent of the carcass weight The average weightsof the individull cuts and the average percentage yields with theirstandard deviations are given (table 4) together with fnt trimmingswaste trimmings bones kidney and kidney fat Standard deviation bullin each case represents the variation shown by 8 items from 8 carshycasses including the percentage yields Fat trimmings (14 percent)

7 BONELESS BEEF RAW COOKED AND SERVED

bull and bones (15 percent) made up most of the carcass other than boneless beef

These yields of boneless beef compared well with those reported by Gmf who reported the yield of boneless beef to be 68 percen~ of the cnrcass weight bnsed on n study made in 1949 (2) and on 1951-52 data from large-scale procurement of boneless beef (personal communicashytion from R L Cirnf) (See tnble 5)

Cooked Yields

10 prepare the boneless beef for cooking the cu ts were thawed the thaw juices yielded were not used in cooking any of this beef These juices Itmotlnted to 45 percent of the raw frozen weight of the cu ts assigned to oven ronsts or griddle-broiled steaks 38 percent of those 11ssigned to pot roasts or Swiss stenks50 percent of the diced ment nne 34 percent of the ground meat The average for all cuts and forms WI1S 42 percent

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TABLE 4-Average weights and percentage yield of cut~ Jl1ul fmmll of 4-way bonelesii beef and other rtems from 8 beef calmiddotcasse~ of Army grade 00 B or U S Choice

~Weight Yield trl o

Ieft side Right side Jiotal carcass IItem ~ Percent I Standard I 01 lotal Standard

Standard ~ Average 3~~1~~~~~ A verago ~~~rll~U~~ Avcrage dClaUon A-erage d~~a~~l_l_ carcass Idellatlon t tPOlllfd I _--Kilograms ji[Ouram~- ~- ~~[OUrll~ -u- Kiiourai --OUIlfS Cl

Roasts or stenks (dry hent)~ _ 12114 2917 31922 3117 64056 5989 14122 la2O 2072 ~ro UJade roll __bullbull__ 1644 210 1 filii 208 a2Co 392 719 bullbull86 1 05 00 8 Inside of round 7442 720 7498 6nO 14940 1340 3294 295 484 U trl

~

Loin strip ~ 5103 bull r(l$ 4820 722 9922 IZIO 21 87 2 iI 321 32 ZSirloin butt__ eo O G91 G44 6152 761 12843 1364 2i31 301 416 a1 Spencerrol __ 4493 570 4700 555 9200 972 2028 2 J4 297 U Tenderloin 2622 246 271gt4 420 5380 021 1187 1 37 1 74 16

Roasts or steaks (moist heat) ~ 21249 2158 21829 1 851 43078 3998 9middotj97 881 139a bull 3-I cgt Clod __ _ 7220 548 72811 400 14515 927 3200 201 470 17

Knuckle 01 round 4 139 bull 52) 43GO 462 8505 294 1875 65 275 ~

Chuck rolL 4005 737 5174 528 10079 1236 2222 272 326 20Chucktender 1148 IM 1120 200 2211S 148 500 7i bull il 02 oOutsldoolrouncL 5711 740 5781 712 11400 1439 2534 317 371 Rump butL ~ 2254 XII 24rn 142 4720 bull (i24 1041 1l8 153 16

Diced beel_ ~ ~ 12757 1070 12488 1801 25245 2410 55 GO 531 S Ii U l orequarter____ 0008 261 9 rJ82 1 75r 19500 2097 4319 4(2 61-1 laquoHlndquarter__ ~ 2849 311 2800 301 5655 olfgt 1247 1 14 1S3 12 o

trlOround beeL__ 36IH2 2809 36061 2910 72103 0120 15916 11 73 2337 a gteForequarter 248ra 2 III 24778 2 252 ~9 (HI 3712 10044 818 W OS ~ Hindquarter 11 260 8GO 11283 1 245 225i2 20S0 4072 459 729 m ~

Fat trimmlrlgs__ ~ 21 759 27]6 21830 1 717 43580 5847 96 JO 1289 1406 106JorcQllarter____ 986r J--3l1 9625 1 097 19491 2415 4207 532 1211 44 ~ Hindquarter 11 80a (t 495 12205 2 182 24098 1 644 5111 803 i77 ~

Wasto trimmings 3700 538 3827 500 7bull527 827 1659 182 245 ~ofCQuarter__bullbull ____ 1 446 208 1412 3i8 2878 445 634 9S 04 ~ ~ Hindquartcr__ ~ 2254 381 2395 312 4649 500 1025 110 1 51 17 l

Dones__ 23572 bull fgt60 22553 1 397 40125 2002 101 69 om 1495 50Forequarter 13891 1 108 13240 1 001 27131 2 Ofi3 5981 455 879 ~HlndQuarter 9681 030 9313 523 18994 1 052 4188 232 616 2

Kldncy ~ 430 041 439 (HI 878 OBO I 94 18 29 ~Kidney Int 2991 998 2155 917 5146 1895 1l34 4 IS I 64 UHangingtender___ ~ ~ ~ ~ ~ 1318 200 291 H 42 M ~

l trlTotnl or 10 main Items IMna 153IOmiddotj 68158 10002


bull TABLE 5-Percentage yields and distribution of boneless cllis and forms of beef

leroontmiddot PcrtCntmiddotPeroontmiddot Peroontmiddotago of age ofOut or form of bee ngo of Out or form of beof ago oftypco tylC ofClrClSS curCllssbeef beef

RoSts or stcnks (dry hoat) bullbull 22064 10005 RoSts or steaks (motst heat) bullbull 13592 0097 BInda rOIL __ bullbullbullbullbullbullbullbull _ 1082 491 Clod _bullbullbullbullbull_bullbullbullbullbullbull_bull__ 4417 3249 1nsld 01 rounli bullbullbullbullbullbullbull_bull 5741 fl 03 Chuck roll_ bullbullbullbullbullbullbull __ bullbull_ 3 620 20 62 Knuckle 01 round bullbull ____ _ 1l900 1356 Chuck tender _ bullbull _bull__bull 821 604 loln strip bullbullbullbullbullbullbullbullbullbullbullbullbull_ 3240 1469 Outside 01 rotmd__ bull____ 2827 2080Sirloin butt __ _ ____bullbullbull_ 4085 1853 Rump butt_bullbullbull _______ 1 007 1402 Spomer roll bullbullbullbull __bullbull__ 2910 1319 Dleml be L ___ 8437 lcndcrloln _bullbullbullbullbullbullbullbullbullbullbullbull_ 2016 914 Oround beet bullbullbullbullbullbullbullbullbullbullbullbull 23915

I Frolll ClUcSSmiddotcutting ltIltn (flo ml Irolll unpubllshod 1951-52 dltn onlllrgermiddotscalo procuromont of bonomiddot less bee fcr tho Armed So[-Ioos (porsonnl conununlcaton from R L OroO

Yields of drained cooked beef (table 6) from the rpoundtw flOzen beef wetc 64 percent fOl oven roasts 66 percent for pot roasts 67 percent for griddlc-~bloiled steaks and 77 percent fol Swiss steaks Where there wcte ingredients the cooked-recipe yield from the raw recipe (beef

TAurE 6-Average wmghts of raw a1ld cooked items a1ld yields of cooked beef or beef recipe

Yield of cookedWeight before cooking Weight after cooking

III Raw hecf

TYlCofbeerorbeefrecllC F Th Dntined recipe D S Drained From From

rozen n thawed with in npmiddot crap cooked raw frozen beef jmces beef Igredimiddot pmgs mgs beef recipe heef

---------i---l-------~---------------ILlomiddot Kilomiddot

Iaram gramOmiddotenrollsts__ bullbullbull_bullbull_ 30fii2t 131fi

Blnde roll bullbullbullbull _ 1670 006 Inside 01 round 7 a8i 219

Kilomiddot gram29356

IU(H 7106

Kilomiddot grams

Kilo- Kilomiddot gramJf grams1932 0414 002 028 320132

Kilomiddot grams19553 1148 4568

Permiddot cent 066 716 637

Permiddot cent

fJ37 687 61 8

Knuckle of round Loin strll-__ bullbull___bull__bull Sirloin butt SlCncerroll __ bull Ienderloln

Oridrllemiddotbroilcd stenks

4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673

i3Jade roll bullbull_bullbullbull_bullbullbull _ 15181 02ti I 492 022 n08 1 060 71 0 6S9 Insid~ofround bullbullbullbullbullbull Knuckle 01 round bullbullbullbullbull

7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617

Lolnstrlp_ bullbull_bullbullbullbullbullbullbull Sirloin buttbullbull __bullbullbullbullbullbullbull Spencer roiL Tenderlolnbullbullbullbullbullbull_bullbullbullbull

Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657

Clodbullbullbullbull__ bullbullbullbullbullbullbullbullbullbullbull 7156 31middot1 11822 12078 3539 5132 425 717 C1uek roiL 508U Qouek tenderbullbullbullbullbull __ bull 1074 Outsid of round 5 ii7 i Rump butL 23U7 i

Swissstcaks 20784 Clod 7202

217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I

Chuck roll _ Clmck tender_ Outside of round__bullbullbull Rump buttbullbullbullbullbull_

Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I

Oround meat bullbullbullbull_ 11051 j 342 10 i2i 16148 346 140 213466 2834 Meat lonl i

Oround meat 11094 I 430 I 1O6i8 14968 591 366 12172 2813 _______~_~I___ c______--_--__---_---__--__--__

I Inchtdcs liquids an( yegetables InCludes recllC ingredients

------------------


plus ingredients) was 84 percent for stew including the liquids and vegetables 83 percent for hamburgers and 81 percent for meat loaves which included the ingredients but did not include the drippings Pan drippings amounted to 36 percent and pan scrapings to 13 percent of the raw frozen beef designated for oven roasts and griddleshybroiled steaks

Composition of Raw and Cooked Boneless Beef

The moisture food energy protein fat total carbohydrate and total ash of tle individual raw boneless beef cuts and forms and of the cooked beef or beef recipe are given (table 7) Weighted-average values for food energy protein and fat are summarized (table 8) The weighting of averages was necessary so that the composition data would lepresent the middot-hole amproup of roasts for e~amplc the boneless beef of inside of round would represent more than four times that of the blade roll (table 4)

TABLE 7-Averagc composition and energy value per 100 grams of cuts and forms of 4-way boneless beef raw and cooked and drpoundppings

TotFood ProteinItem WlIter enHgy (NX625) Fat carbohymiddot Ash drato

Oon ronsts Blade roll Grams Calories Grams Grams Gramamp Gram$UIlW frozen beeL __ _____bull _________ 612 2fiI 184 206 08Cooked drnined beef _ ____ bullbullbull__ 488 328 242 250 13Drlppln~s ____________ __________bull

311 499 110 SO 1 15Insldo of round Raw frozen beeL ___ _____ bullbull f54 217 197 147 10Cooked drained bcoLbullbull_________ 508 291 293 184 14Drlppings______________ ___ _bullbullbullbull 273 542 74 566 24Knuckle of round Uaw frozen beeL __ __ bullbullbull_ 708 154 198 77 10Cooked drained blCL__________ 56 r 225 304 106 12Dpplrlngs___________bull__ bull__ bull __ bull_____

280 502 135 493 52Loin strip Unw frozen bceLbullbull__ __________ 543 320 174 273 8Cooked drainCl beet_bullbull___ 417 404 236 336 10Uripplngs_________ bullbullbullbull_bullbull_bull ______ 277 586 53 625 16Sirloin butt Rn frozen beef ____ __ 573 294 171 245 8Cooked dmlned beef __ 431 381 237 310 12Drippingsbullbull __ bull ___ bullbullbull_________ 185 681 45 734 14Spi neer roll Unw frozen becL _______ 493 375 151 344 7Cooked dmlned beeL__ ___ 371 443 221 386 8Dripplngs __ ____ _ 104 700 22 840 8TenderloinRamiddotw frozen beeL_____ bull________ 554 316 162 274 8Cuoked dminc(l beeL ____ 460 351 236 276 12DriPllings _________________bullbull_ _ 155 719 27 784 10lot ronsts

Clodnil frozen beef_ __ bullbull _____ bull_____ 8flO 3 265 175 211Cooked dmlned beef bullbull _______bull ___bullbull_ 486 341 234 268 12Vegetables and Juices ____________ 802 132 24 113 50 10Chuck roll

Unw frozen bee _____ 654 213 187 148 8Cooked dmined beeL ____ ____ 524 291 284 178 10Vegetables andjuiccs___bull_________ 797 138 30 120 43 9Chuck tender Uaw frozen beeL ___________ __ 721 152 182 82 10Cooked dmined blCL___ 564 237 314 1l5 15Vegetllbles Bnd juices______bull 899 56 20 40 33 9Outside of roundRaw rrozen bee ____ _________ 624 242 190 178 8Cooked drnlned beeL________ 530 289 274 192 10Vegetables lind julces ___bull_____ ____ 714 199 38 178 56 13

bull

bull

bull

11

bull

bull

bull


lABLE 7-Average composmiddotilion and energy value per 100 grams of cliis and forms of 4-waJ boneless beef raw and cooked and drippings-Continued

IFood Protein TotlllItem Wlltor Fllt carbohy- Ashenergy (NX625) drtlte --------------_---

Pot lonsts-Contlnued Rump butt Grams Calories Gram Grams Gram GramsRaw frozen beeL____ bull ___ bull______ bull___ 570 aoo 176 249 8Cooked druined beo _______________ 437 385 236 316 8

Vegolnbles Ilnd Juiees_ _____bullbull _____ 811 ------34138 16 131 7 Grillllle-brotlod steaks

Blado rol Rnw frozen bee ____ _o__________ 582 275 177 221 8CtOked drnined bee _______________ 427 300 224 333 9Drippings __________ bull _ __ bullbull ________ 655 234 73 225 22 Inside of round

Haw fro7on beoL bull _bullbullbull________ bullbull _ 654 210 193 141 9Cooked dmined becl _____ bull_____ __ 514 296 268 201 11 Dril1r)ngs_ _------ - ------------- lI8 41 78 9 27

Knuckio of roundRIl Irozen beeL_________________ 698 169 196 05 0Cooked drainod beoL ________ bull______ 5tt 2 244 284 135 12Drippings_______ _ ________ bull___ 844 52 87 17 30 LoinstlipRaw Irozon beeL_________________ 52S 343 162 304 8

Cooked drnined beel__ __ bullbull _______ bull 374 452 208 402 8Drippings bullbullbullbullbullbull_ __________________ 167 735 30 SO I 6 SpentCr 101

Rnw frozen beeL__ _________ bull -itO 400 148 374 6Cooked drninod beeL _______ bull____ bull 344 494 178 464 8Drip pings _________ ______ bull____ 142 7liO 13 836 4 Tenderloin

Rnw frozen becf __ bullbull__ bullbull _ _________ 554 314 156 274 9Cooked drained bec_ __ bull________ 42S 389 221 326 9Drippingsbull____________bull___ ______ bull 3iO 543 25 590 10

Swiss steaks Clod

Hnw frozcn beeLbullbullbull_______ bull ClJ 2 t14 180 208 8Cooked drnilled bo~ ____ ____ ___ ----3~9-530 305 194 2amp0 7Vegctnblo uIllI Juices __ ___ bullbull __ __ 72 I 11I3 40 147 83 8

Chuck roil Rnw frozen beef _______ ____ ___ bullbullbull n53 219 179 158 8Cooked (rnilled bee__ _______ bull___ 587 245 224 157 ------2~4- 8 Ve~etnbles llnd Juice~ ___ bull_____ bullbull ____ i2S 182 36 150 78 8

Chuck tender H froen beeL_ __ bullbull _bullbull _ _____ bull __ 716 153 190 80 10Cooked drnined beeL_____________ bull 700 215 266 106 18 8Vegctnbles llIllI jul(s _______ _______ 830 108 22 81 54 8 Outsido of rcundnnw frozen beeL______ _____bull_____ 622 244 -175 188 10Cooked drniued beeL _______________ ------3T 6543 286 218 202

Vegctnblcs and Juices_____________ bull 788 131 32 98 75 8 Rump buttHnw frozen beeL_ ___________ bull___ bullbull 558 312 155 273 7Cooked tlrnined beeL _______________ 192 352 183 292 26 7

Vegetnblcs and juices__ bull________ _ 770 150 28 120 74 8 Diced beef Rnw frozeu beeL ______________ bull___bull _____ 593 273 171 222 8

nll recipe ingredients (other thnn beef nn( wuter) __ bull_______________ bull___ _ 742 31 62 159 5Cooketl recipo stow _________________ bull___ 752 155 75 112 56 6 Ground beef

I1nmbuf1ernnw frozen beeL____________ ____ 580 291 164 245 7nIW recipe (total) __ _____ __bull__ tlO2 252 130 186 73 8Cooked recipe ______ __________ bullbull __ M8 280 179 195 69 10Drippings __________________ ___ bull__ 16 882 980 0

Mont 10MRaw frozen boeL___________ _______ 582 291 164 245 7Hnw recipe (tolnl) __________________ 590 265 145 200 57 8 548 280 li9 195 69 10g~i~i~I~~i~--~== 66 824 12 009 1


TARLE 8-lVdghted-average values for food energy protein and fat per 100 grams of different cuts and forms of beej or recipe raw and cooked

Raw Cooked 1

Cut or form o[ beef Food FoodProtein Fllt Protelr Fatenergy energy

--------------Beef cuts Calories Gram Gram Calori Grtn Gram

uvcn roasts 274 18 219 346 257 262 Iot rOllSts bullbullbullbullbullbullbullbullbullbullbullbullbull 249 182 185 312 261 224 Orlddlemiddotbrolkd steaks _bullbullbullbullbullbullbullbullbullbullbullbullbullbull 283 171 233 379 229 311 Swiss steaksbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull 247 176 191 287 210 206

Olld beef Oro~~~wb~~~~ul) 0

273 171 222 15middot1 74 118 bullbullbullbullbullbullbullbull

Hnmburer 291 158 248 263 156 177 1[ellt 10M 291 164 ~middotj5 280 179 195

I Illined sollds extcpt fOl stow

The distribution of plotein and fat among thaw juices pan dripshypings and cooked beef is shown (table 9) The pan scrapings were smull in amount and often provided an insufficient sample for the analyses The thaw juices contained no measurable quantity of fat and relatively small amounts of protein-only 23 percent of the total protein in the raw beef Over 95 percent of the protein was found in the cooked oven roasts griddle-broiled steaks stew hamburgers and meat loaves The umount of fat in drippings was variable depending on cooking method and recipe Over 20 percent of the fat was found in drippings from oven roasts whereus the same cuts cooked as griddle-bIoiled steaks contributed only 4 percent of fat to the drippings Cuts cooked as pot Oasts and Swiss steaks contributed respectively 31 and 39 percent of their fat content to drippings hamburger and meat loaf contributed 18 and 12 percent

TARLE 9-Distribution of proein alld fat among thaw j-uices ddppings and cooked items from various cuts and forms of beef

Protein Flit

Cut or form of beef Cooked Cookedrlhnw Dripmiddot 1hnw Dripmiddotbeef or beef or jukCs Ings juices Ingsrecipe recipe-------------1---------------------Beet cuts Percellt Percellt Percent Percent Percent Percent

O6CIl roasts~ ~~ ~ _ a_ __ __ _ 26 18 956 206 794 Pot rOllsts 25 76 899 311 689 Grlddlemiddotbroned stcnks 30 4 966 42 958 SWiss stenks 16 147 837 392 608

Diced bltCf Stewbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull 31 969 - ~------ ---------- 1000

Ground beef Hlmburgcr 4 972 182 818241Meat 10L 14 0 986 126 874

The composition datu make it possible to calculate on a carcass basis the yield o~ food energy protein and fnt in the cooked beef The data in table 10 show the contributions of the beef only toward the food energy protein and fat in the cooked beef 01 cooked-beef recipe For example 219 gram of fat in 100 grams of raw frozen oven roast (table 8) were calculated to contribute 167 grams of fat

bull

bull

bull

---------

13 BONgLESS BEEF RAW COOKED AcfD SERVED

bull in the corresponding 637 grams of cooked oen roast (table 6) For hamburgers calculations took account of the ingredients so that 158 grnms of protein in 100 grams of raw frozen ground beef were ca1shyculattd to contribute 155 grams of protein in the corresponding 122 grllIIls of cooked hamburger recipe

TABLE lO-TVeighted-average values for food energy protein and fat contribllted per 100 grams of raw frozen beef 10 Ihe cooked beef or cooked beef recipe -------_-------------------------

FoodCut or form of beel Protcln Fatl1l(rgymiddot

Deel cuts Caoriebull Grama Gmlll Owu roasts 220 164 167 lot roasts 20li 17 I 1470 __ bull bullbull

Clrldcllcmiddotbrllllmi stllIks 255 15 201 SWiss stcaks 212 162 159

Diced uc] rO~l~I~r 271 165 222

1lIlmbur~cr ZlS 155 PI jrCl~ 10M 236 158 187

bull

From the data in tnble 10 together with dntn on ayernge cnrcnss weight and yields (table 4) nud nveruge food energy protein and fat con tent of the flozeu rnw beef (table 8) composition datn on a cllrcass bnsis were cnlculnted (tnble 11) The amount of cuts designated for lonsts and stenks wns assumed to be equnlly divided for oyen roasts aud griddle-broiled stenks nud for pot ronsts nnd Swiss stenks The ground ment wns nssumed to be equnlIY divided for hamburgers and meat 10llyes Food-energy yield in the cooked beef nmounted to 85 perltent of the food energy in the raw boneless beef protein 94 pershycent fnt 82 pelcent

TA[ILE ll-CaClliated food energy protein and fat in the raw boneless beef in the averllle of 8 carC(lsses (309155 kilogra illS) lind in the corresponding cooked drained cllis oj beef or beef recipe

Hnw CookcdI Cut or lorm 01 bed -----middot-----middot-----1-----shy

______________1 c~~~~~~middot IProtcln ~I ~~~~~ proteln~ Dcf cuts Cuorits Grums Gram Culorit i Gram Gram

OcnrOllSts 87757 5701 7014 70402 5252 531lltJPotrollSts 53jl2 39O 3985 4437 3082 a165 Grlddlemiddotbrollet stoaksbullbull _ 901139 5 477 74C2 81 fin 4932 6 li94 Swiss swaks 53201 1791 4 U4 45 fgtl9 3488 342

Dlt)d beel Stew ampQ919 4317 5604 684middot19 4168 5607

Ground bNI lllllllbur~ct_ 105019 5703 8952 85940 5597 0897 Meat loaf 105039 5920 8544 tIS 218 5705 6752

1otal 5ii422tli~l~~ 3282l---i7938

Percentages of Lean and of Separable Fat

bull Composition datn obtained from the laboratory analyses of the sepnrable lean und fat from 12 cuts of boneless beef are shown by cut (rnw and cooked) in table 12 and nre suml11nrized ill table 13 As would be expected since both fnt and lean cuts were represented the


yields of lean beef varied with the cut Spencer roll for example was It fat cut and hud only 68 percent of separable lean as compared with knuckle of round which had 95 percent Cooking of the beef resulted in moisture loss in the lean and fat loss in the separable fat

TAIlLE I2-Average separable lean per 100 grams roasts and steaks and average composition of 100 grams separable lean and separable fat

Composition oC sepnmblc COlllposltiou oC separableWeight lean Cat

Type oC roast or steak oCsolurmiddotI______-___middotI___--______

nble lean W Ilter I Protein Fnt nter lroteln Fat-----------1------------------___ Oen ronsls

BItde roll Gram Grama Gram Gram Grama Gram OraRaw Cmzcn_ bullbullbullbullbull_bullbullbullbullbullbullbullbullbull 86 I 6S2 2ll6 1V1 I 171 5 i 7tt 9Cooked 8~S 541 279 170 47 760161 [[nslde oC round Rllw Crown 812 726 2281 39 t78 ~9 770Cooked 8t)~ 562 329 99 181 74 TJ9

Knuckle o( mUlld Rnw frozen ___ _ _ ___ _ _ 9~ 2 72 9 11 294 90 612Cooked 574 203967 I 313 89 232 87 65S

Loin strip Rn Crozen_bullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull ul 686 220 85 121 44 83~ Cooked 721 530 312 14bull 0 111 48 834

Sirloin butt Rn Cmen i5~ 711 212 64 149 46 804Cooked 730 536 286 126 136 4 ~ 812

Spencer roll Rnw (roen 676 683 I 209 92 98 30 869Cooked bullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull 676 ~8 91 31 I 171 II 8 40 837rendllr)oinRn rrozen _____ _ ____ ~ 726 70 ~ ~~J8 7~ 156 41 002Cooked _ 791 Ml 290 8S 12 2 47 825

Pot roosts Clod

Ruv rrolen _____ __ ~ 8O~ 710 206 73 172 50 ii6Cooked i56 576 290 122 208 73 71 ~ Chuck rlt)lIRnmiddot Crozen____ ~_ _ _~ 8l2 iO8 202 78 21 2 ti~ 721Cooked 892 548 305 132 314 I )1~ 569

Chuck tender Rnw Croz~n ___ _ __ 029 751 1$7 ~5 32 9 106 561Cooked 1136 582 32 0 86 219 94 682

Outside o( round Rn Crozen _ 814 705 216 58 198 67 733Cooked _ 843 5 bullbull 9 312 104 265 87 644

Rump butt Rn Crozen_ bullbullbullbullbullbullbullbullbullbullbullbull 750 07 202 78 182 53 761Cooked 711 5~ 2 309 133 18 2 58 756

Grlddlemiddotbrolled steuks IlJHe roll

nnw Crown _ 8U 070 202 II 2 154 50 792Cooked is 9 492 267 224 178 60 747

Inside oC rOllnd Rn (rozen _~ ~ ~ ~ ~ 863l 73 I 212 44 175 6S i54Cooked i98 583 32 0 80 240 66 685

Knuckle oC round Raw rrolt~n ~__ ~ ~_ ~ 91S 12 6 204 59 290 77 62 9Cooked 91 ~ 587 303 89 29 I 80 616

Loin strip Rnw Crozen _bull iOO ti92 203 89 128 66 SO 5Cooked 60 i 510 308 16 I 16 6 5S 770Sirloin butt I~w froen iO 710 19 8 72 135 38 824Cooked 625 551 300 123 176 50 767

Spen~r roll nnw Crozen_ 6U I rO6 212 105 107 33 as 7Cooked _bull 500 289 188 I 1615321 50 782

Tenderloin i Rnmiddot rrozen _ _~ ~ ~ ~ 69S 197 178 50i22 r 841 7iOCooked _bullbullbullbullbull _ 67 i 52S 298 143 218 59 716

See Cootnote at end of table

bull

bull

bull

bull

bull

bull

nON~LESS nEEo~ HAW COOKED AND SERVED 15 TAlLE 12-tv~Tagc separable lean 11er 100 grum roa818 and ~Ieaks mill allcruge

cOlllpollitton of 100 grams ~plrablc le(m mill lI(tp(l1(lblc fal-Continuod

COmllO$lton of sopIlrnblo COlllposltlon ofsoptlnlblll WIRlll lcnn ft of~ermiddotI___-__--___ I__-__-___ IIblu QlIIl

lLttr proteIn Fill lltOf iloh11I I~l

Grumf ~ Gram~ cram-~ Gram~ Grallil Swiss s~ ks

Clod Jtn~ fri)zctl ~ __ _ 807 70 [ 210 73 160 ~n 775 (ookd I bull bull 090 260 8U 274 ttl 761 )

Ollllck mil UI Unw (rozell bullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull SiI2 71 2 194 84 2)5 011 717 CookeI bullbullbullbullbull 85S Ill 3 252 104 58 4772~

Chuck hmhmiddotr Itn rrnz~n _ - 1118 745 196 45 67 100 6211 (ookmiddott bullbull SIl4 foI3 2)0 73 40 I 711 382

Out~ld o( roulIII Itomiddot frozen - lt SO 7 7S 201 fI3 11 0 64 754 (~Qok(d ~ ~ 6SS 000 2117 74 410 tH 484

Hump hutL 5 Itn- rr()l~n ~ 716 7US 16 7S 1S4 702

ooked bullbullbull 610 WO lttg 101l I11l 62 677

TAIlLE 13-Pcrcclltagc~ of s(parable laan ~ roasls and steaks a1ll1 composition of selarable IC(III (11(1 separable fat raw (11(1 cooked

IropOrmiddot Composit Ion of llIlmblo Oomposlthlll of sopllIlIblo lion o( II1In fill

IYilt o( ron or stlIlk SlIpr

1Ilo I I10111 Wnhr Irohlln ltlL WllwrProolll Fnl _ebull _________bull__ _________ - __

Qn1l rou OJt$ PerCtllt Percell lrrccllt Percellt Percent Perct PfrCttltnmiddot ~ ~ 79 ~ 707 21 [) tltl IfI5 51 7ll0 QwlklI

~~

ro6 MI 211 S 125 153 57 727 Clrhhlo-brollisi~~~

HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~

(ookl)L ~ 700 M5 103 131 I ~O6 61 725 Pill rOl~ts

~ ~RIIW bullbullbull ~ 830 714 214 7tl t 1111 fl 2 743 (ook - ~ - 815 51)6 303 245 86 lilt 5

-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-

Till tveJngo sm-illg nllownll(o of 67 oUllces of raw hecf for l(IStS or tlLcllks (un be brol()11 dowlI into the food-onorEY contributions of tho s(j)nmble 1(lnll and sepnlllble faL (luhlc 14) middottho food energy in tho SIgtiumiddotllbll INUl wns pllteti(~nlly unchllll~cd by cooking The sopllrnblo fnl contlihl ((lei npplOximlttey ollo-hnlf of the food onmlfPY in tho row hllQf nnd SOlnewhnL less thnn holf in tho cooked beo Thus tho 80llnrnbl( filL of tlwsc (lIts on the Iwornge WIlS npproximlltcly 20 p(~rCNI t of the weight of th(I rllw bl10f hut it contributed ulmost ollo-half of tho food ellergy in the cooked boof

3f8Iriri-(HI-3

16 TECHNICAIj BULLETIN 1137 U S DEPT OF AGRICULTURE

TABLE H-Calculated weight and food energy of separable lean and separable fat ~n 672 ounces 1 of raw roasts and steaks and corresponding cuts after cookirlg

I Food euergy

TYPJ of roast or steak Total Scpamble Scparable Seplrable SePrablo

lean fnt lean fat

----------------1--------------- shyO~on rO5ts Gra17l8 Gram Gram Calorl Calorl

Rawbullbull __ __ __ raquo ______ 1005 151 2 388 220 281 Cooked__ ____ bullbull gt 1213 004 219 223 169____ bullbull__ bull

Grlddlemiddotbrolled stcksRlw __________________ 1005 1486 41 9 216 303 CookeL_ bullbull _________ ___ bull __ __ 1282 897 385 214 3111

Pot fOl515Raw __ _ __ bull_______bull ___________---shy 1005 1581 324 237 22~Cooked____bullbullbullbullbull__________ _____ 1252 1020 232 234 147

Swlos stenks Rnw_____bull __ bullbull _____ 1005 1564 341 235 236Cooked__ ___bullbull __ ______ __ _ 1471 1080 391 203 nJ

I fhe IIsllll lcrmiddotlIIl1n nllownnoo for these ClltS

PART II

P1ate Waste from Oven Roasts Trimmed and Untrimmed

Procedures For the study of the effect on plate waste oC trimming external Cat

Crom beef 2076 pounds of the 7 cuts oC boneless beeC designated for oen roasts were used in serving 23 meals to 4854 men in company~ size messes at Fort Lee Va The beef was from regular procurement sources and was prepared and served by Army mess personnel using regular equipment

Specifications Cor the roasts limited external fat to ~~ inch in thickshyness The 7 cuts were cooked and served without removal cf any of this fati another 5 cuts were cooked and served with the Cat trimmed to approximately inch The blade roll and knuckle oC round were not trimmed since the fat layer did not exceed ~ inch

Physical dnta were obtained on the Collowing Weights of raw flozen beef issued to the mess thaw juices Cnt trimming cooked ment pan drippings pan scrapings meat not served and beeC in plate waste niso the number of men served All these data were calculnted to a 100-man basis

In this study no representative samples of the raw meat or the cooked meat could be obtained It was possible however to get samples of the fat trim thnw juices pan drippings beef not served nod beef in plate waste These were sent to the laboratories of the Ruman Nutrition Research Branch Agricultural Research Service United Stntes Dtpartmcnt of Agriculture Beltsville Md where they ore analyzed for moistme nitrogen and ether-extractable illt

Results

Raw Beef Cooked and Servii Items and Plate Waste

The data in table 15 show the amolmts of beef issued per 100 men and the percentages of this beef in the raw and cooked items In nUl-king fln overall compaJison of the untrimmed-beef data with the

bull

bull

bull

bull

bull

bull

BONELESS BEE RAW COOKED AND SERVED 17

trimmed-beef data the amount of beef in the individual cuts for roasts or steaks (dry heat) as gh eu in table 5 were used as weighting factors The sllmmlrized data (tablo 15) thus apply to roasts or steaks as a whole Since the blade roll and the knuckle of round did not lend themselves to additional trimming the data for these cuts were included in the summary data for both the untrimmed and the trimmed cuts

The fat trim amounted to6 percent of the average weight of the cuts As a result of trimming less fat was found in tho beef not served and in plnte waste than in these items from untrimmed cuts Approximately two-thirds more beef not served appeared from the nntrimmed cuts than from those trinuned (72 percent of the unshytrimmed beof IlS compared with 41 percent of the trimmed beef) The plato wasto WIlS approximately 38 percent moro from the unshytrimmed cuts than from those trimmed (60 percent of the untrimmed beef ns compared with 44 percent of the trimmed beef) Other items appenred unaffected by trimmina bull In each instance the cooked yield from the raw clrnined weigilt before cooking averaged about 65 percent the amounts of pan drippings and scrapings were sinlilar Cor lIutlimmod and trimmed cuts

T-RLE 15-Perclmtage disribmiddotlltiofl of raw and cooked items fr01ll 1mtrimmed anti trimmed oven Toass based on weight of frozen beef issued per 100 men

-1 middotBdore rousting ftcr roustng Weight 1----------+---- --------------- shy

lype of ovcn roust ~~rrT Fut ThI IDhllncdl ~~~~ Dripmiddot Scrupmiddot I Not Phito ) trim jnloo t ~~~ beer pIngs Ings scrvml wuste

---------------------------Kilomiddot

grnll$ Percent Percttll Percell I Percer Percen BIlld roll

Untrimmed 19002 o 67 940 os 2 70 11 109 45 Inside or round

-trlllllllodbullbullbullbull 19200 o 58 949 101 8 76 40 I rnnmUII i t851H 51 66 897 106 6 37 38

Knu~klc 01 round Uutrlmmed IO6117 o 79 932 558 173 7 50 24

iltlln strl)Untr milled ~Il 802 0 I 74 I 926 005 139 12 149 90 Irllllmed __ bull bull ~S62 106 74 1823 578 1211 29 26 60

SlrlltltTl~I~~lIud 1 19801 o 103 1954 637 140 7 54 48 lrlmnled 19M8 6S 170 873 li80 129 3 26 47

slChc~r~~~~lud i 1)112 o 27 956 1 633 II I 8 30 99 Trlmllled I 18058 61 55 894 633 12 3 3 94 7 ()

INHllrlolnUnlrhnmeIL 186iD 0 7 958 000 BO 7 29 7bullbull

r~I~~~~middotr~lmiddotlf~~~~~~~~~ cuts

Untrimmed 1957 bullbullbull_ 60 9middot16 66 126 8 72 60 __ ~_~=c~~~L~922 60 66 883 576 121 9 bull 3 44

I S[n~le ItllII Including bhlllo rolluml knuckle of round


Composition of Recoverable Items Including Plate Waste

Data on moisture protein and fot content obtained from the labo- bull rnt()ry analyses of plate waste and other recoverable items from the untrimmed an~ trimmed roasts are shown (table 16) Results summarized (table 17) show that in amounts per 100 men trimming of fat to ~ inch did not greatly affect the protein content in drippings in beef not served and in plate waste In the pan drippings the omount of fat was almost the same for untrimmed and trimmed cuts but in beef not served and in plnte waste it was less than half as much for tfimmljd cuts as for untrimmed AltogeUler the fat in drippings in beef not served and in plnte waste was ontiomiddotthird less for the trimmed than for the untrimmed cuts

Protein and Fat Consumed

lhe effecLs on Ilmounts of Illolein and Cat consumed resulting from trimming fnt from cuts designated for oven roasts were calculated The data (table 18) were obtained from those given in parts J and II on composition of the rnw cuts plate wnste and related items The figllles in table 18 assume thnt the cuts in both studies were the same in composition and were handled nnd cooked under similar conditions Illthough it is recognized that this wns not necessarily true Protein and fnt in beef presumed eaten were obtained by subtracting the sum of percentages recovered in thaw juices fnt trim (if any) drippings h(ef not served and plate waste from 100

bull

bull

bull bull bull TABI_E 16~Composition per 100 grams of items resulting from the preparation cooking and sermllg of oven Toasts untrimmed and trimmed

----- ~at trim I Thnv JulC1l I Pan drippings I Beef not SJred Plate waste

TYPltl of OCJ roast 1 --------~------________________-l~I~~I~J~middot~t~Jl~~I~~~~rI~~~ Wat~r 11roteflll~~Btcr ~~

oBladl roll ~~t~~I~~I~~Imiddot~-II~-t~-I~- ~-I~-I~- ~-l~~ ~-~

Untrimmed bullbull __bullbullbullbullbullbull 882 102 503 50 408 ~22 i 236 213 302 142 530 Z Inside I round ll

Untrimmedbullbullbullraquo t lrhnmt~L_ 122 45 I 820 tl

UJKnuckle 01 round (J]Untrimmed

101n strip ~ Untrlmmed_ _bullbull tlTrlmmed____ 95 30 SIi6

Sirloin butt ~ Untrhnmed_ Trimmed 108 32 840

Spencer roll 0 Untrimmed bullbullbull gt Trimmed I 83 21 876 -~

Ten~~l~l~mlltl __ bullbullbullbullbull Trlmmedbullbull bullbullbull __ 108 40 85) n

g r1 BBSlJd on sln~lt Item tl

_0

~ C

(J] tl 0 -lt ll o

--0

20 TECHNICAL BULLETIN 1137 U S DEPl OF AORICUIJrURE

TARLE 17-47110111lt of prote-in and fat in fat trhn dnppings beef not served a1ld plate waste frolll oven roasts ulltrimmed and trimmed 1n quantities per 100 men served bull

Untrimmed roasts I Irlmmed rouets

Item -

_____________________ I_p_ro_t~_I_nt_~~~_troteln I~ Kilomiddot Kilomiddot I Kilomiddot I Kilomiddot

lolt trim_bullbullbullbullbullbullbullbull_bullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull1 U~II bull~~~~~ gr~ (6 ur~88 Drippingsbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbullbull__ _ o 0~4 I 055 124 966 neeC not sonmiddoted1 ISO 7H 170 35M Plltowusto__~~~~~=~=~== 138 I 6U5 100 335

TARLE 18-Distrlblilion of protrin and fat in rccov(Table middotitem~ in cooktng and serving oven roasts in t(Tms of percentages oj the amounts of protein and flit in raw beef

Ullrll~~ed rousts I Irlmmed rousts1___-___1____-___Item

1rotoln I at I Protein 1 Fut

bullbull-II-p-er-c-~-~~~~~~-per~I~-r-h-l--]U-IC-C-S-------------------00---------bullbull--- Percent

Flit trim bullbull 1 00middotbullbullbullbullbullbullbull 12 244 Pan drippings 34 251 38 188 BeeCllotscnmiddoted U8 121 47 64 BeeC In pluto wnsto bullbull 52 162 46 104 Dee(presnmed elltell i86 466 826 401

---- --------------~--------

The data show tllilt of the protein in themw issued weight approxi- bull mately 80 percent WitS found in the beef presumed eaten Any differshyence beween 78 percent of pIolein in the untrimmed cuts and 82 pershycent in the trimmed cuts was probably nonsignificant The percentshyage of fttt in the raw issued weight appenring in berd presumed eaten was 46 peTcent for the untrimmed cuts and 40 percent in the trimmed Guts Because of the large quantity of fat resenred in fat trim from the trimmed cuts the fat drippings from the trimmed cuts would probshyably be used entirely in making gnwy On the other hand part of the fat in drippings from the untrimmed cuts would not be used in making gravy The results would indicate therefoTe that trimming would not reduce the fat consumed if the gravies were included

These findings indicate that further trimming of surface fat in the processing of beef at the packing plants would result in a saving in weight to be handled and stored in valuable freezing space without nny appreciable effect on the nutritive mlue of the beef eaten

bull

bull

bull

bull

BONELESS BEEF RAW COOKED Al~D SERVED 21

PART III

Composition of Boneless Beef as Cooked and Served and the Amounts of Protein Fat and Food Energy in Beef or Beef Recipe Consumed

Procedures

The study of boneless beef as regularly issued cooked and served in Anny messes WitS made nt 5 widely separnted locations in the United States Camp Roberts Calif Port Leonard Wood Mo Fort Knox Ky Camp Rucker Ala and Fort Jackson S C Of a total of 5GO000 pOllnds of beef lUnde aynilable from G processors 52G82 pounds wcre issued to furnish 542 meals to 109128 men

The plan called for 28 dillerent combinations of cut or form of beef and cooking method The 7 cuts designated for roasts and steaks (dry heat) nnd the 5 designuted for ronsts and steaks (moist heat) were prepared both as roasts nnd itS steaks the diced beef was preshypared ns stew nnd the ground beef was prepared as meat loaf hamshyburgers nnd beefburgers

All kinds of Army netiYities wele represented through a statistically random selection of the compnnies Ilvnilable in each of these locations in this Wlty the companies ele distributed among the different cookshying methods and cuts 01 forms of beef Ench mess was given only 1 kind of cut to be used in a mess menl Vith 56 messes participating in 112 meals nt ench 10Clttion Hny gi(~llmess was used twice but ench time for a different cut 01 forlll of beef and cooking method With a few exceptions enell eUL 01 form and cooking method was replicated 4 times-twice at noon and twice in the evening A total of 542 meals wns sernd out of the 560 called for by tho plan The usual Army personnel cooked and served the meals [he data were recorded and the samples procured with the least possible interference with normal opern lions

Cooking methods were those designated in the manual on recipes (5) for oven rOltsls griddle-broiled steaks pot roasts Swiss steaks and ste and nlso for 3 ground meat recipes-meat loaf beefburger and hnmburgelmiddot ~[eltt lonf nnd beefburger contained added inshygredients but the hnmbllger consisted of ground beef with seasoning only In table 19 the amounts of 38 recipe ingredients arc shown in Ilerngc nmounts petmiddot 100 men rhe cooks were at liberty to prepare the beef as they normnUy would and deviations from the recipe mllnual were not uncommon 1hero was a tendency to cook pot roasts ns o-el1 ronsts

For raw samples to represent the cuts designated for oven roasts and griddle-broiled steaks and those designnetcd for pot roasts and Swiss steaks eyery 10th stenk was taken lpproximately 10 percent of the diced ment nnd 10 percent of the ground meat were also used for the raw samples Cooked samples as served were obtained by taking eyery 10th serving All of the beef in plate waste was taken as the plate-waste sample At each location samples from the messes were pooled according to cut nnd cooking method For instance 4 samples

bull bull bull

TABIE 19-Average weights of ingredients 1lseri 171 average boneLess beef recipes in amounts per 100 men ~ lot rousts Swiss steaks Ground IIIcat I I gt-3

I - Ifmiddot i Diced ~ IngredIent ()

Avcrj Clod Chuck Avor Clod Chuck DoefmiddotChuck II OU~ldC Rump Chuck lou~(idOi Rump I ~r~- Meat age roll round butt tender age roll round butt tender loaf burger ~ ___---l----I----- ()

Deef bonelcs8 bullbull __ pound~ _ 438 448 416 411 460 454 450 438 443 45434 46 271 304 384 -ltBeans strlnguo bullbullbull bullbull__ ______ __ __bullbull__ 4 __ gt

Bread crurnhs________ uo __ _________ _ 18 4 tzl Carrots__do 11 ______ 53 _ ____ __ bullbullbullbullbullbullbull_ 46 _

~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~

~r~~3~ 1~ 1~ ~ d d 2g -12 J --03 ~ Zg~~~~middotniid~loiiS~~~~ ~ U

Onions 36 26~~hid~tcJ3~ ~2 ~ 3A5 ~~~ 3j4 bullbull~~~ 14

22 ccent shy

84 --t~~~rs~aiicd3~ ~ Ti -32 3 2 bullbulla 2middot T4 Ti 20 Tomato

51 2fr~~l~ i U 1 g i ~ U 1J 16 f1

4 71Wnt~~r~l~ d nj middotmiddot68middot n ~ I~ g 10g 148 -iiT--To o37~~~~CSgOOmiddot_~~~ld6~~ ~ --~~5~ ~---u~ ~ -~---~ --middot~6--- -__ --middot-~9- 11 4iI-7i-

Miscellaneous

o 1

gto lJI~~~~~jjl~jiii~iilj ~~llii (=iiliiJi ll~1l~li~~ iili~i Ji1i j~~ l~ i~l~ ~ ~-=it jji~i 3 ~~~ ~

o ~

C1 l ~1~~~1~~~~~~middot=middotimiddotmiddotl~middot=middottmiddot middotimiddot~ middotmiddotmiddoti=l ~~ l~middotmiddot ~~~ ~l~j l~ ~~~~~~ ~ ~middotmiddot~~middoti~~ ~~i~ ~~~ ~~~ ~ ~

23

bull

bull

bull


oflOust tend(~rloill from 4 mess mouls ut 1 locution were glOund 3 times und n rcprcscntntiyo subsmnple tnkon for the lnbomtory unnlYscs Samples woro stored frozen and shippod frozen

At oneil instullnLion the dnta included a counL of the totnl number of ll1(n Belved of mon taking beef nnd of nell receiving second servings Veights wele obtained of tho beef as receivod tho thawed droined beef tho I()cipo ingredients usltd tho drained cooked boof tho beef not stlvcd nlld tho beef 01 beef recipe in plato Wltsto

Lnbolntory nnnlyses of tho reprcsentntivc subsamples which hnd b(en ground at eneh location Wlle cnrried out by first dl~yillg undor inflnrNllnmps ns WitS done preyiously (3) fmel extrncing tho OIltiro subsnmplein n Soxhlet npplwttus for faL (1 p 859) The nonfat portion was then ground t111ough 20 l1llsh in a Wiley mill and allalyzod for Icsidllal moistllle by dlying in n vneuum oven nt 70deg O alld less 1I11U1 25 mill of mOIcuIT it was nlso IUJltlyzcd for tlsh (4) and fOI nitrogen U p 12)

Results

Physical Data

lI1( nmounts of jmiddotnw bed issurd petmiddot 100 mOil the nmounts of cooked bed s(lvcd and not s(l(d and the nmounts of pinto wasto wore a(JIlged usually fOI 20 IlllSStS for (nell eut lhese nrc given in table 20 Tho weights showlI for Inw beef nnd served cooked beef represent

TAllLE 20-Av(fClIlCd amounts of bref pcr 100 lIIen in rlttlll i~SllC of bondcss beef in (millcri cooked berf (lr be(f rcdpe served Clnd not scrllcd and in piatc waste

_---------------_

IssuIl1 8od se~~~I Illto rill cooked cooked WIL~to

--------------------------------1middot-------------------Oven rOllsts

lluti(irlo1n ~ ~ ___ ~ ~ ~_ _~ ~ _shy __ 10111 strll) SPtt1c(r roll _ ~ ~ _ ~_ ~_~ ~ ~ _ Hlndu rOil

POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11

Insldl of round bullbullbullbullbull _ bullbull bull KnUlmiddotkh of roum bull _ SirlOin hutt

(1rld(II~middotbr~II(middot11 ~tllIks I~ndcrloln _ _ gtlt~ ~ ~ ~ ~ ~ ~ ~ _ ~ r

101n strip _ SptJlccr lol1 ___ _ ~ ~ ~ A ~ ~ Hindu roll bullbullbull _ _

42 I 46 I 420nn 458 middotU2 4111 middot10 II

213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32

I nsld or round Knucklo of round

429 408

~~14 211 I

11 4bullbull

44 30

Sirloin hutt Iot ronts 2 _ _ a _ ~ ~ ~~ _ ~ _

4tl1I 445

23 244

44 40

52 28

(lad Chuck r()I1 Outsldo oround

457 428 418

255 229 218

48 13 33

32 26 20

Hump hutt ChUCk tlnder

474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO

(Iod ~_ i H t ~ Chuck roll

456 451 458

485 482 457

51 46 GI

41 57 31

Outsldo or roun( Hump butt Chuck tendor

400 442 482

527 487 44

01 15 84

40 44 25

Stu ____ ____ Of _ 288 52 02 51 Ment 10[( h nCcrbllrgl~rt ~ __ - ~ ~ _ _ __ 1 Ilnrllbur~t~r =~~ _ _ ~ _

1I4 3911 418

291 21 21 I

10 45 25

8

9 11

I COrrt)cWI ror IIlIlounts InkclI ror 1IIlIlytlcol 811l1lplls Figures nr~ ncmges weighted IIccordlng to tho perccntage or cuts IIl1d forms of 4middotwny boneleM boof

(tnblc 6)

24 TECHNICAL BULLETIN 1137 TT ~ DEPT OF AGRICULTURE

the amounts used for the men amounts taken for analysis have been deducted The averages given for roasts and steaks are weighted according to the occurrence of the individual cuts in beef designed for roasts or steaks cooked by dry heat or moist heat (table 5) For example the average issue for oven roasts 435 pounds per 100 men is a weighted value for the 7 cuts as used in 125 messes Actually there was a considerable range in the quantity of meat issued per 100 men as shown in table 21 The issued weight of beef for oven roasts for instance ranged from 283 to 814 pounds per 100 men whereas the standard of issue was 42 pounds

The amount of plate waste was found to correlate linearly with the issued weight except for ground meat (table 21 and fig 2) From the

z- - -- -- Griddle- Broiled Steaks II 6 i ~ s 5

-----t v ~ I bull 3I ~ 2 sbull ~I bull

00 10 20 100 IUUE WEIGHT OF RAW lEEF (POUIlOS PER 100 liEN)

PrallRE 2-Plate waste from cooked beef or beef recipe as served expressed as l function of the issue weight of raw boneless beef per 100 men

average slope of the lines for griddle-broiled steaks oven roasts and hamburger (fig 2) it can be seen that the plate waste was a certain percentage of the raw weight regardless of the amount of beef issued per 100 men This may be interpreted to mean that the men ate beef even wben the issue was excessive and discarded as plate waste only that portion that would be plate waste on a much smaller issue

lable 21 and figure 2 also show the expected plate waste for a standard issue For example an issue of 42 pounds of beef for oven roasts would have nn expected plate waste of 235 pounds whereas the same issue cooked as griddle-broiled steaks would have an exshypected plate waste of 442 pounds

bull

bull

bull

bull bull bull TABLE 21-Correlations between raw middotweiyhts oj beeJ a~ issued per 100 men and corre~ponding amounts oj plate waste

~~~suo per 100 llllte waste Linear coefficients Standard Sumber of 1 men I Corrclation issue pcr calculated

t fromTypo of beef mess meals 1------------1eocfllcicnt J 100 men standard issue a hI Low 1 High I td

ojtoa~tsnnd stcuks (dY h- ---------+---- POIlid - Pound l l-----l-----I-----Imiddot-r-gto-u-n-d--I P01l7ld Z Oven roasts _ 125 2sa 814 03600 I 01middot105 -08OS7 00752 42 23middot

1plusmn121l Jj

Grlddlebrolled steaks -- 116 212 on fj 3446 I 4244 8JOO 0854 42 44l7plusmnZ 13 t tlRoasts and steaks (moist hcat) I (fl1ot roasts_bullbullbullbullbullbullbullbull____ 02 304 1122 middot1219 I 4410 4150 0516 42 2582plusmn127 U1Swiss steaks 94 31 4 767 HiOD II 1561 42

DicedSteh~ilf tdbullw ____ 20 219 (H 6 SliOl I 7154 -54fJO 3670 28 I 4816plusmn206 tl around hecf 1 ~ Meat loaL ___ _ 20 i 224 38 U (j7ll 7030 bullbullbullbullbull -- ll lllecflmrgcr __ ____ ____ 20 2middot18 Ill) 1191 i rom 31 I llamburgcr__ 20 i 2UO 630 4810 23452 -2178 0788 42 1132l108

l ~

J 1 asterisk indicates Significant 2 nstcrisks indicate highly significant ~lt Standard error also shown

() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data

The composition and energy value of the raw beef of the cooked bull beef or beef recipe as served and of the corresponding plate waste have been summarized (table 22) The data show that for roasts steaks and stew the percentage of fat in the plate waste was considshyerably higher than in the beef or beef recipe served wlJereas for the ground meat recipes-meat loaf hamburger and beefburger-the percentages of fat in plate waste and in served portions were similar This was to be expected because the fat could be cut from the servings of former items but not from the latter

The percentages of fat in plate waste were correlated in all instances with the percenta~es of fat in the served portion Correlation coeffishycients linear coefficients and related data are given (table 23) data for stew are not included As shown graphically in figure 3 results from the roasts and steaks were so nearly alike that all data could be pooled to obtain a common line Statistically the data were found to have correlation coefficients that were highly significant The avershyage served roasts or steaks contained 2l4 percent fat and the correshysponding plate waste was 375 percent fat The entire plate-waste data suggest that fat was trimmed from meat servings

bull

bull

80


100

bull 90 o AVERAGE POINT

70

I shyz III 60 U Ill III IL

III I shy

e 50 III

bull l-e

~

Griddle-Broiled Steaks I IL

~ 40 Oven Roasts ----lt[X l- Average for e Roasts and Steaks

Roasts Swiss30 Steaks

20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50

bull FAT IN BEEF OR BEEF RECIPE AS SERVED (PERCENT

F1OtRE 3-Percentages of fat in plate waste expressed as a function of the pershycentages of fat in the cooked beef or beef recipe as served

60

bull bull bull

1ABIamp 22-S-um7TIllry of averaged data 1)71 composition a7] food ellergy per 100 grllms of TIlUJ b07ICicss beef of beef cookrd and served alld t-j 00of plate 1La~te

-~- --- ----~- ----- Rnw l _ --- ~~~~~(-------r-------Intc wllste gt-3 tl C

Type of beef or heef recIpe I I i rotnl -- t Totnl j I ----- I Iota saWllter gnrr~y P~() ~lL carbo ~sh Inter wr~y Promiddot bull ~nt I carbo- I ~sb l Wnter Incrgy Promiddot I IBt I carhomiddot I Ash c ___ll~___~dratcl___ ___bull nlu~iJ__~~~l--~~L_~___ -I

nrtllll caloria Grum Orarn Gram Orlllll OrrlfTi CrJioritl Oram I Grama aramlf ~ Gram~ Ora1ll$ Cuioca Gram) Grama aram ammo tCOcnrollstsl l 4118 104 Ufi IUU 075 110 401 435 100 387 l~ 25 1 bull 02 1BJaderoIL 46middot1 1171 281 I ZIS 71 105 381 HO 202 aO3 128 114 tInsiltlc()(rollnd 542 251 308 1131 77 I IS 437 300 200 33B 141 101 tKlluekleoCrollnd bullbullbullbullbullbullbull bullbullbullbullbullbull bull rlo 250 JO I 113 02 120 hOO 312 241 226 127 113 t1LOIlstrI P middotfl0 3121 2801 ZII r~1 IW 340 48middot 184 444 1 ZI 1011 gt-3SlrlolnhutL middot101 J-I 270 214 bull flU 100 375 468 172 432 1 22 88 SpcnccrrolL H8 3fill 254 234 41 bull XI 357 4$7 107 45tl 101 95 Z 1Cllcrloln _ tbullbullbullbull --I 405 3middotm 217 257 04 112 344 no2 158 470 1Ia 09

Grlddlemiddotbroiled stcaks 015 2521 178 _ 195 044 1178 -17 150 25 Ii 200 lfiS 121 375 408 165 412 104 011BhulroIL 121 2middotltii 177 WO 17 7 Htl 31)2 257275 l5IXI 181 454 182 410 tlH 00 CogtInsilic of round 0 0 2tH 1112 j 135 lil 87 -104 301 275 108 I GI t 111 410 41 I HI 9 152 20a 09 Knuckle of round OIJ 160 I III a 02 61 80 11bull 1 2tH 28 o H7 I SO 110 52 I 302 22 8 216 216 1 IS - 10105trll__ 5ia 2113 175 212 25 71 -110 3J0 2-10 309 200 11-1 107 5-15 Iafgt 011 ISO 77 Sirloin hutL t~j1 ~~13 175 I 2n0 05 70 -H 8 1111 215 I 270 Ins I120 all 1 488 146 403 2 bull o~ 91 ltSI)middotIccrrull 512 amiddot1O 15n 3Ua I 211 bull Gil 182 417 224J74 00 101 288 571 11r 571 Ira 77 lentorloln 57 I am 157 20 I 45 70 4211 110 2121 116 110 122 289 MO 120 604 107 101 p

Potr()lI~t~I middot 511 2111 ~Oj 193 70 101 4411 aso 100 111 128 bull k1 Clot 512 2)8 274109 5middot1117 443 100 187 aLol 118 IlS Chuck roIL 50middot1 lUI ~8 4 107 70 I 05 482 3-11gt 217 27 ~ 131 05 tl = Chuck tender 5017 2middot15 314 118 11-1 104 5-1R 271 270 100 IOB 142 0 OutsiduQfrounltl W 510 2(0 201 I155 52 100 455 184 105 327 140 98 gt-3 HilmI butL 468 HIi 257 20 I 112 00 3052 501 144 484 113 71

Swlssstellks 642 227 180 WG 41 BI 590 2-1-1 108 100 382l Ial 405 a50 105 290 337 10S oClod 040 210 180 17n 12 80 611 2-13 17 I 15B 474 1 112 497 aM 143 100 424 106 l Chuck roIL niH 2Jl 183 150 3 711 flO I Zl3 190 148 373 147 515 102 187 212 312 128 Chuck tender 713 158 102 84 41 8U mo 212 240 107 I4S I 120 [31 200 20 216 201 114 gtOutsIde o(rollnd 654 212 185 147 49 85 58tl 21U 224 144 343 115 4B7 355 179 2Il7 2 9 SIl Q HlImpblltt 574 2115 1115 210 41 77 520 all 204 XIB 2IiO 12-1 408 450 113 420 231 t 9i

Stew 5119 27a 105 224 40 74 713 152 91 07 7f~) 1 Iao 627 250 05 204 062 84 cBee(burger 557 315 100 2i3 27 Oi 178 215 21 O 154 44f1 148 588 2-11 200 151 ()~Omiddot 100 clInmburgcr 5fl1 III 101 2ttO 31 60 516 280 213 184 1301 110 552 2tl9 ZIO 170 213 115 -ltMeatIQ 151 l1G 1100 278 45 OS 1i1l2 ZI9 170 I 1531 lif~1 i 129 563 2ti(l 179 170 756 118 j1 t1

I FIgures IIro aerngcs wclghtnd according to pcrccntuge of cut In type o( 4w1lY boneless bcef tj

__

29 nOXELESS n~~El RAW COOKED AND SERVlW

T-BLE 23-Correiatioll betlVeel~ fat in beef or bfef recipe served alld Jal in plate wasle _~ _ lt ~ __ c -lt+middot ~~ __~~___ ~ __

Number 1- I~rllge l~ A erugc Carre- 11lnellr lOefficients of cooked flit In flit In Iatlo t 1___---___Type of beef Or beef reclpe bull I I5UIOP sencd plate coclllshy

____--____1__ _ _I_S1~ lStc I j~___--n-___b__

t Ptrctut j Perunt I I OV~Ilr(Jnsts ~ _~_~ ~ 35 bull 213 395 0SI7middotmiddotmiddot 80970 059 1406 Grlddlemiddotbrolled stenks bullbullbullbullbullbullbullbull 35 i 271 I 444 YI57 130SS I ltim ISiti Pot ronsts I U61 Swiss stcnks bullbullbull bull bullbull 5~ ~J r~~ I ~~ ~~i~~ -g~~ 1408 - II rOuLS nIHI 511Ilks lt- 110 2138 I 3748 S700 10618 I 5434 1491 Ali ground l1lellL reCipes 649IS 164 1~~_ ~1~~ 12 7S7S S94O

I lenn ulucs from IIm~lIr equation 1 IIStlrl~k Indicules siglliflcllnt 2 asterisks indicate hi~hil significant

bull

The fat loss as plate waste may not however be as great as the fat loss dllJin~ cooking The dnla are slulUnarized (table 24) to show the cookrd yield o[ bttf 01 beef recipe (OIll the mw issue weight of beef and till corresponding fat losses during cooking and in plate waste in terms of tht percentage of fat in the raw issue of beef Only for griddle-broiled stenks was fnt loss grenter in the plate waste thnll duting cooking Of eourse the fnt lost during cooking would be included ill part as fat in drippings used fOI gmvy nnd in this way mnde twuilnble to the men Fat losses during cooking of meat lonf and b(efburg(l where the recipes culled [or Iwend cllunbs or crncker crumbs W(Ic about us grent I1S fat losses dlring cooking of hmnburgcr which consistlltl of meat and sctlsoning without crumbs 01 other ingl(dicnts The fat loss in plnte wnste from ground meat recipes WI1S -eIT little--only 1 to 2middot perccut Altogether the fat loss during eooking nnd in platc waste aveJlged about 50 pmcent of the amount of fat iil the oliginnl (uls of btcf

TAIlLE 24-Summary oj cooked yields oj bOleless beef alld of fat 108s during cooking ami as plale waste

-~Omiddot-middotmiddot--middotmiddot------middot-rmiddot Flit loss I

1ype of bed or be~f recipebull Cooked -------- shyyield During As plnte tOoklng wllste

-----------------------------------------[--------Perce1l t Peru1I t Perc I

Oen rQllSts _bullbullbullbullbullbull_ 62 36 12 Grlddlemiddotbroikd steaks ___ 64 13 24 Pot roastslt0 64 1326 Mont lo bull 91 481 2 Beefburgerbullbullbull IlO 55 1 HlIlilburgcr 61 58 2

_~____________ l____~ _____

I BILld on rllt in raw bo~cr

Protein and Fat in Raw Beef From Eight Carcasses and From Field Study

bull A comparison of the protein and fat content of the raw beef from

the 8 catcnsses and from the 5 Army field installatiolls is shown (table 25) Statisticnl analysis of variance of the data showed that only in tho fat content of tho ground meat was thero a real difference between the average values Tho 274 percent fat in the ground meat

30 TECH~ICAL BUI)LETIN 1137 U S DEPT OF AGRICULTURE

from the field study was sLnListically greater thllu the 246 perceu t fat in the ground meat frum the 8 carcasses This might be e~pected since tho amount of fat ill tho ground meat of the 8 calcnsses wns intended to average approxinmteiy 25 percent whereas the spocishyfications for tho ground ment at the time of tho 1953 field study permitted ns much as 30 petcent fnt Excopt for tho ground meat tho avernge composition of the raw boneless beef from tho 2 studios would be considered equivalent

TABLE 25-Range and average percentages of prote-in and fat in bonele~s beef from 8 carcasses and from 5 Army field lnsallations

----------------ProteIn Fllt

rype and source of beef

Rnngf- It verngo Rnn~o Avern(e----------------1---middot1---1----0-----ROMt or SIlllks (dry hlI)

R l~rcusscs ~ _ ~ ~ ~ __ __________ ___ ~_ 6 field Inslallatlonsbullbullbullbullbullbull __ bullbullbullbullbullbull_ __ __

PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197

ROllSts or stcllks (moist heat) S carCtlSSCs _ 5 tleldinsttllltltlons_____

DICd bcvf 8 carcIISIIS __ ____bullbullbullbullbullbull --5 field Intllliations_ ~ --~ -- ~

170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~

Ground Ixt 8 Cllrta~ts _~_ _~ bull ~ _~ __ ~- ~ ~ ~ 5 Held Inslnllatlons _

153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273

1 Stlltlstlcnlly highly slgnln(~l1tt dUTnlIC bctwetln 246an1 271

The data fOm 8 carcasses nrc of value in showing the distribution of protein nnd fnt in boneless beef on a cnrcnss basis and also tho amounts of protein nnd fat in such items as thnw juices and pan dripshypings by cut by cooking method and on a carcass basis The dnta from 5tDstallntlons are of vulue in being representative of large quanshytities of beef and provide usable data on quantities of protein fat and calolies in beef as served in beef in plate waste and in beef (Jonsullled

Protein and Fat Content and Energy Value of Beef Consumed

The datn in tnble 26 show t))e average amounts of plotein fat and food energy per 100 men in bDneless beef ns issued in the cooked beef 01 beef recipe in the portion not served in the beof preR1ffilably eaten and in the plnte waste The amounts consumed were obtained by subtlllction III the amounts of beef in different forms eaten per 100 men theie was n lnnge in protein of from 1946 grams for stew to 4043 grllms for Swiss steak in fat from 1700 grams for pot roast to 2964 for Swiss steak and in food energy from 27794 calories for hamburger to 46813 calories for Swiss steak

For purposes of compnrison betweon cooking methods for boneless beef tho data in table 26 on amounts of protc~n fat and food energy in the beef consumed Ilnd related items were calculated in terms of the percentages of the amounts issued as raw beef Percentages over 100 in the cooked recipe show thllt the added ingredients conshytributed fair amounts Although more fat was retained by griddle broiling tluUl by oven roasting (79 as compared with 60 percent)

bull

bull

bull

31 IJONELESS BEEF RAW COOKED AND SERVED

bull there was twice as much fat in the plate wasLe fOm the steaks as (Om the roasts and consequently less difrerence in the amounts of fat consumed-49 and 55 percent respectively

TABLE 26-Average amoynts of protein fatandfood-cnergll content of cooked beef served lind not served tn platl wasie and tn beef pres1I1ned eaten compared with that of the raw borleless beef as isslIed per 100 men

~nt Food energyIY(lO oC br or hccr reclpe nnrl nllIterllt~ms Protein

Gram Pucenl GTflm3 Percnl Cnorit8 Prrrtlli

Isslle 352~ ovcn rOllsts

3818 4U677 2313 roi l54titl 11 ~3 l~1Sencd 9~~

no 115 11 2070 middott2Not scn(~1 191 Pinto I~~to ~~- ~ ~~ 21 61 4010 115 4918 99

489 30528 65Presumed (ut(m 3126 88 i 1873 OrlllrllomiddothrQllcd stcllks

IsslIed ~- - - - ~~~ ~~- 3t1-l5 3 1lfgtO iii( 51190 middot8~ii 42135 820Servt~d ~~~~ ~ 30imiddot 3127 bull bull _ 9 ~ ~ ~~Not serwd ~ tS 89 310 83 4452 81

Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l

Illt rQllsts l)rcsunwltll~ntln

45702[SSIWti 1 6~9 3318849 2 12a middotr-iiimiddot 32145 middotmiddot middotiiii 30111~ ~Served

HS 104 53f18 111 2middot1t) fl i 423 121 4 l45 (JSN Qt scrlcl_ --_ ~ I 50S 139~ ~

PllltOWIIbullbull tl 281 78 2 I iOO 509 27800 6OS

Presutnl~1 (Ilt(n Swiss st~llks

3420 4f~ gltI noIsslled II fl 7 1540 middot iltiifi 51 tHI -- iijii

4 lIiSerud 4fill 123 a72 10 l 5641 120Notson(ti

122 S6 5i6 168 6828 146IJlntc wflsh~ 11 rtsuIIwd cnllll - 40middot13~ ~

108 I 2 1lI14 861 4183 999 ~~ ~ gt

~Iew 35 ro4~IHO 2918Isslled 994 2300 ---785 3f~ 208 --iiiiii

Serv~d 2HSI la 4284 120Not Strcd 25middot1 IIS 2il 101 middotWIl 160 51iS 16221911lItowlSt~ I 199 1 893 I Sli 625 30410 854

Prcsllm~d NllNlbull I (entlollC 3956 453n

Served_ - 2328 f I()10 2008Isslled 2201 middot 008- 31 om

bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~

492 30658 615Ircsutnc(t cntt11 22fi1 1001 1946 Bnlllr~Ir I 4010 56549 shy2891Issued bullmiddotii an 135 533Rtfc(L ~ 2574 890 1891

b004 88428 148 315 64 ~~~~~-~Not served -- ~

28 Iii 12 98i I 7 bullbullbull lt ~ - ~ ~PInto wllste 82

249 862 1816 3i4 29150 516

IllIIIlhllr~cr Pr~sulllcd tuttm

5100 511000Issned bull 3mmiddot1 middot middotmiddot380 29314 middot----4ii~i S~rvcd 2fu 810 I 140

288 04 210 4 I 3112 53Not serVtd

120 39 88 11 1520 26Plato WI~I 21794 465Pres11med (~nttn 2016 i 8-1 I 1852 363

I

bull

For the ground-meat recipes half or less of the fat in the rllw beef was found in the cooked-beef recipe Although less than 2 percent of the Iat appellled in the plate wllste the men consumed as groundshymeat recipes less than half of the original fat As shown by a comshyparison of beefburgers and hamburgers the presence of bread crumbs aJ1(L crackers in berfburgClS did not affect the fat retention in the cooked recipe or in the amounts consumed The 36 to 37 percent of fat consumed in the ground meat for hamburgers and be(fburgclS was exclusive of I1Inounts in the gravies and cooking juices

Tnble 27 shows the perc(ntt~ges of protein fat and food energy nttributable to the beef in the raw recipe The data were obtained


by calculnting the amounts contributed by the average recipe ingreshydients (tlLble 19) according to the published food-composition tables (8) and subtracting these amounts from the values obtained by nnalysis of the beef recipes Since most of the protein fat and food energy was contributed by the beef it was nssumed that in the cooked recipe the beef-contributed protein fat and food energy were in the same proportion as in the raw and with no appr(ciable error

TAIlLE 27-Perce7lIage~ of protein fat alld food energy of the auerage raw recipe cOlltribulrd by 4-wly boneless beef

Protein ~middotnt I Food energy

----------------------1middot---middot------PtrU Perce Perc

Swiss slk 97 96 89 SttlW__ S8 9S 78 Iellt lonCbull Sf 94 86 i BCtrhurgtrH 91 99 0L ----------------___ -~~--

Bas(d on the Cfilcass proportiori of the roasts or steaks (dry heat) Ionsts or stNtks (moist hent) diced b(ef and ground beef and an (quul npnslntlltion umong the cooking methods used ill this study for th( types of beef the p(Iclntngs of protein fat and food enelgy in the be(f consumed were calculnted from those in the heef only not including the rccipe inglmiddotcdients These dnta showed that the beef 01 bed Ilcipe (nten contain cd 8-1 percent of the beef protein 51 plrcent of til( heef fnt nnd 67 percent of the beef energy value Also 011 this bnsis 6 percent of the beef protein ] 1 percent of the beef fat and to pereent of the food energy were found in the plate -ilste Of these it (ms 7 percent of the food energy 9 percent of the protein and 6 peJeent of the fat in the issued beef were left as uIlseJnd edible beef nt the slITing table

Literature Cited (1) ASSOCIATION OF OFFICI AGUllT1middotlmiddotH~I CHE~IJSTS

1950 OFFICIAl M~TIIODS Ot ANALYSIS Ed i HO pp Hills lshingloll D C

(2) OItH n 13 1)49 no~mlESS BEEF S1middotUD [17 S Quartermaster Corps] Quartermaster

Food and COlltuiner rnst for the Armed Forces Interim Rpt 1 j)roj feats Frozen i-84-Q6-20 [24] pp Chicago Ill [Procshyessed]

(3) HEWSTON E 1[ DAW$ON E H AIEXNDER L lL and ORENT-KEILES E 1945 VITAllIN AlO ~IINERL CONTENT OF CERTAIN FOODS AS AFFECTED BY

Ho~rE PREPARTION U S Dept Agr Misc Pub 628 76 pp illus

(4) LINNIGF J MILLIKEN L T and COllEN R I 1951 DETERSIIlATION OF ASH IN GR-S SYNTHETIC RUBBERS AND LATICES

[U S] Nat Bur Standards Jour Res 47 135-138 illus (5) UNITED STATES DEPRnIENTS OF TllE ARMY AND TllE AIR FORCE

1950 RECIPES U SDept of the Army Tech Manual TM 10-412 (1150 titled Dept of the Air Force Manual AFM 146-3) 497 pp Washington

Iluhlicatlon may not be easily obtained

bull

bull

bull

-----

33 BONELESS BEEF RAW COOKED A~D SERVED

bull Uo1ITED SrATEs VETERI-ARY CORPS AND QARTER~rASTER CORPS I-SPECTIO- SEIWJCE1951 [1-SPECll0o1 o~l BEE~ BONELESS FROZEN (4-A Y) [UNDER] llLITARY

SlECIFlCAIION ~1lLr-B-1OO17A(Q~IC) U S Quartermaster Corps

(6)

Insp Serv SIP (Tentnthe) S1JBS T-21 28 pp illus New York [Processed]

(7) VATT n Ie and lfmuuLL A L 1950 CO~IPOS11IO-r OF FOODS-itA W PROCEss~m PREPARED U S

Dept Agr Agr Handb 8 147 pp [Processed] (8) WOLGA~I01 1 n

HI[2 nm~~--FCTS ~OIt CONSlm~R EDnNlION U S Dept Agr Agr Inform Bul 84 21 pp illus

I See (OOlTlot 3 bull

bull

bull U S GOV(RNIUNT PRINTING OHlct IU

DECEMBER 1955

BONELESS BEEF

RAW COOKED

AND SERVED

Results of Analyses for Moisture Protein Fat and Ash By Edward W Toepfer Claud S Pritchett and Elizabeth M HewstoD Human Nutrition Research Branch

Agricultural Research Service

bull Technical Bulletin No 1137

UNITED STATES DEPARTMENT OF AGRICULTURE







Contents Page bull














n


e=OOKED AND SERVED~





Summary

bull






1



Introduction








3

bull

bull

bull




PART I




















Blade roll



Chuck

Clod


Procedures




bull

bull

bull

----------- -----------------

5

bull

bull

bull








1 SR SIllronnd brcf









~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __









424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull








Contents Page bull














n


e=OOKED AND SERVED~





Summary

bull






1



Introduction








3

bull

bull

bull




PART I




















Blade roll



Chuck

Clod


Procedures




bull

bull

bull

----------- -----------------

5

bull

bull

bull








1 SR SIllronnd brcf









~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __









424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull



e=OOKED AND SERVED~





Summary

bull






1



Introduction








3

bull

bull

bull




PART I




















Blade roll



Chuck

Clod


Procedures




bull

bull

bull

----------- -----------------

5

bull

bull

bull








1 SR SIllronnd brcf









~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __









424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull




Introduction








3

bull

bull

bull




PART I




















Blade roll



Chuck

Clod


Procedures




bull

bull

bull

----------- -----------------

5

bull

bull

bull








1 SR SIllronnd brcf









~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __









424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


3

bull

bull

bull




PART I




















Blade roll



Chuck

Clod


Procedures




bull

bull

bull

----------- -----------------

5

bull

bull

bull








1 SR SIllronnd brcf









~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __









424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull










Blade roll



Chuck

Clod


Procedures




bull

bull

bull

----------- -----------------

5

bull

bull

bull








1 SR SIllronnd brcf









~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __









424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


----------- -----------------

5

bull

bull

bull








1 SR SIllronnd brcf









~~~~~ ~ ~~_ l~ ~ Flit 11 30 18 __ __









424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull







424 902 lBlStew


41B 901 402Ment [0111

42l 900 40B 425 901 406

Results





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull





Cooked Yields


bull

bull

bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


bull bull bull

bullbull


~Weight Yield trl o




~




















III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull










III Raw hecf







IU(H 7106

Kilomiddot grams




Permiddot cent

fJ37 687 61 8



4081)14fJiZ 6 Hi2 4aou 2011

323GS

315 18 320 132 078

1499

3771 44f6 5842 4174 2313

30 71i

086 057

387 048

li29 060

351 051i bull 193 033 3r8 40ti

24fJ3 3132 3874 2794 1 574

21 770

653 701 603 669 675 70 8

603 673 629 MO f53 673


7IS 4147

50f

258 6861 3800

047

004 140 040

4710 2558

686 flfbull 3

638 617


Pot roasts

5074 1220 6ff1 I 32l 4731i 096 28251 004

21460 Imiddot 988

4837 6320 4 f1l 2745

~0472

OliO

072

Of06 OH 38328 11414

006

om

057

012

3495 4614 3381 1952

14097

723 730 733 711 368

f89 692 714 691 657



217

048 200 149 636 218

482l I 026 5577 2218

20148 6Ds

891gt0 2483 9580 5227

41416 13bull136

12641 I 898

t 2 576 1 760

17417 4816

3098 fJ31

37Ir 1 520

16044 5 12

0346 214 388 291 387 438

609 588 643 642 772 81 I


Stew

46 Ifgt5 11H 029 5474 138 2 188 I 086

4611 1115 5336 2102

8 U29 3109

11659 4683

13948 1504 5269 t 1 880

3 (64 747

4104 1747

418 240 352 373

755 1153 750 798

Diced beef 12 788 762 12026 38477 130 132471 1844

bull Hamburger I




------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


------------------












bull

bull

bull

11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


11

bull

bull

bull












Swiss steaks Clod











Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull




Raw Cooked 1










Protein Flit






bull

bull

bull

---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


---------









bull








1otal 5ii422tli~l~~ 3282l---i7938














Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull













Pot roosts Clod













bull

bull

bull

bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


bull

bull

bull

















~~


HII ---- 7S0 707 215 66 ttlS 53 7ll0 ~ ~



-twlOJ st~lk~ 120 I IhIW ~ ~ 821 714 204 76 19 1 62 743

~COOkl~d ~ 734 mo 68 110 365 57 M2

~-- ~-- +-~-


3f8Iriri-(HI-3



I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull




I Food euergy


lean fnt lean fat







PART II







Results



bull

bull

bull

bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


bull

bull

bull







---------------------------Kilomiddot

















bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull







bull

bull













_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull














_0

~ C

(J] tl 0 -lt ll o

--0




Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull





Item -








---- --------------~--------



bull

bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


bull

bull

bull


PART III


Procedures






bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


bull bull bull






~~~e=l~ __ ~~ ~ ~~~ ~~ ~~ U pound~ ~ ~



22 ccent shy


51 2fr~~l~ i U 1 g i ~ U 1J 16 f1


Miscellaneous

o 1


o ~


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


23

bull

bull

bull





Results

Physical Data



_---------------_




POUlld 435 middot1 425 4110 424

POIIIfl 257 28 24n 285 21 I

Pullld 15 12 15 19 17

POll 11 (I 2bull~ 211 28 3 11





213 25() 258 2115 2tt 2t1 l 282 240

9 28 11 28 32 32 17 20

20 23 211 48 46 Ii 2 04 32


429 408

~~14 211 I

11 4bullbull

44 30


4tl1I 445

23 244

44 40

52 28


457 428 418

255 229 218

48 13 33

32 26 20


474 47S

263 220

43 2

35 23

8Is st(~Qks 2 ~ __ ~ _ jO


456 451 458

485 482 457

51 46 GI

41 57 31


400 442 482

527 487 44

01 15 84

40 44 25


1I4 3911 418

291 21 21 I

10 45 25

8

9 11


(tnblc 6)










bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull











bull

bull

bull





1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull






1plusmn121l Jj



l ~


() o o j tl ~t1

~ t (fl

tl tI lt tl t

b) 01


Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull



Composition Data



bull

bull

80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


80


100


70


III I shy

e 50 III

bull l-e

~




20

Beef0-- Ground

10

04-------~----~~----~------~------~------o 10 20 30 40 50



60

bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


bull bull bull










__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull


__




____--____1__ _ _I_S1~ lStc I j~___--n-___b__



bull







_~____________ l____~ _____








----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull





----------------ProteIn Fllt




PtrCtll 169-185 17 H8~

Peruli i7S iiS

PeIcent 201-200 175-217

Percellt 221 197



170-186 1il-IS6

HS-2~0 158-170

liS 180

171 165

IC8-2L3 139-211 I

177middot202 188-269

188 166

220 22~


153-17 i 150-169

161 160

22 2-26 9 232-307

2~6 273






bull

bull

bull











Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull












Plntownste 355 91 6f) )041 218 10 IS 196 2110 746 2186 552 3194l









108 I 2 1lI14 861 4183 999 ~~ ~ gt





bull- 006 35 69 1 i [086 24Not scrVld 80

Plnte wllste (li 29 62 16 945 2 I ~ --~~~~~


b004 88428 148 315 64 ~~~~~-~Not served -- ~


249 862 1816 3i4 29150 516



288 04 210 4 I 3112 53Not serVtd


I

bull




















bull

bull

bull

-----




(6)






bull



















bull

bull

bull

-----




(6)






bull


-----




(6)






bull


boneless beef: raw, cooked, and served: results of...

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