John R. Romans

Proximate composition of raw beef subprimal cuts

The proximate composition of raw beef subprimal cuts from A maturity carcasses of three fat thicknesses (0.5, 1.0 or 1.5 cm) was determined. The top and bottom round, rump, rib eye roll, chuck roll, and shoulder clod were evaluated. All cuts were trimmed to 0.5 cm external fat, weighed, then closely trimmed of all external and major seam fat, ground, and analyzed for moisture, fat, and fat-free solids. Results indicate that the fat contents of the trimmed cuts from the 0.5 cm fat carcasses were from 5.7 to 11.4% greater than those of the completely trimmed cuts and for cuts from the 1.5 cm fat carcasses, the trimmed cuts were from 9.2 to 18.5% fatter than for the completely trimmed cuts. The greatest increase in percentage fat of closely trimmed subprimal cuts occurred between the levels of 0.5 to 1.0 cm fat. Marbling influenced (P < 0.05) percentage fat in the closely trimmed subprimals.

Trans Fatty Acids vs Saturated Fats and Cholesterol in Three Fast-Food Products Deep-Fried in Three Oils

Abstract Three popular fast-foods, french-fried potatoes, chicken nuggets, and beef fingers, were deep-fat fried in three oils: partially hydrogenated soybean oil (SBO), tallow (TAL), and a blend of 50% partially hydrogenated SBO/50% TAL (BLEND), to determine the changes in trans fatty acids, saturated fatty acids, and cholesterol content resulting from deep-fat frying. Trans fatty acids were increased by frying french fries, chicken nuggets, and beef fingers in SBO, while saturated fatty acids and cholesterol were increased in these products after frying in TAL. The magnitude of the ratios of trans fatty acid content after frying the french fries in SBO vs TAL was more than double similar ratios comparing saturated fatty acids and cholesterol. Trans fatty acid intake through french-fried potatoes would be decreased by 70% compared with published estimates, if french fries were fried in TAL rather than SBO.