Savell J W, Harris J J, Cross H R, Hale D S, Beasley L C
Dept. of Anim. Sci., Texas A&M University, College Station 77843-2471.
J Anim Sci. 1991 Jul;69(7):2883-93. doi: 10.2527/1991.6972883x.
Beef retail cases in supermarkets in 12 cities across the United States were surveyed for fat thickness measurements, cut representation, package weights and counts, and case space allocation. Randomly selected retail cuts were purchased and transported to Texas A&M University, where they were dissected into separable components. Samples of ground beef were obtained for chemical analysis. Over 42% of the beef retail cuts had no external fat, and approximately 75% of all cuts were boneless. The overall mean fat thickness for all retail cuts in the beef case was .31 cm, and the overall mean fat thickness for steaks and roasts from the major primals - chuck, rib, loin, and round - was .38 cm. The average percentage of separable lean was 79.0%, separable fat was 12.3%, and bone and connective tissue was 8.7%. Retail cuts had more than twice as much separable seam fat as separable external fat. Beef steaks and roasts had 27.4% less separable fat than values from USDA Agriculture Handbook 8-13. Of the ground beef surveyed, 37% was regular, 40% was lean, and over 22% was extra lean. Retail ground beef had approximately 10% less fat than values from USDA Agriculture Handbook 8-13.
对美国12个城市超市中的牛肉零售柜进行了调查，内容包括脂肪厚度测量、切块展示、包装重量和数量以及柜子空间分配。随机挑选零售切块购买后运至德克萨斯农工大学，在那里将其分解为可分离的部分。获取绞细牛肉样本进行化学分析。超过42%的牛肉零售切块没有外部脂肪，所有切块中约75%是无骨的。牛肉柜中所有零售切块的总体平均脂肪厚度为0.31厘米，主要原切部位（肩胛肉、肋条、腰肉和后腿肉）的牛排和烤肉的总体平均脂肪厚度为0.38厘米。可分离瘦肉的平均百分比为79.0%，可分离脂肪为12.3%，骨头和结缔组织为8.7%。零售切块的可分离接缝脂肪是可分离外部脂肪的两倍多。牛肉牛排和烤肉的可分离脂肪比美国农业部农业手册8 - 13中的数值少27.4%。在接受调查的绞细牛肉中，37%是常规的，40%是低脂的，超过22%是特低脂的。零售绞细牛肉的脂肪比美国农业部农业手册8 - 13中的数值少约10%。
