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Total Lipid and Cholesterol in Selected Retail Cuts of Canadian Beef1
Can. Inst. Food Sci. Technol. J. Vol. 22. No. I. pp. 83-85.1989
RESEARCH NOTE
Total Lipid and Cholesterol in Selected Retail Cuts of Canadian Beefl M.R. Sahasrabudhe Food Research Centre, Research Branch, Agriculture Canada, Ottawa, Canada, KIA OC6 and
L. Stewart Food Development Division, Agriculture Development Branch, Agriculture Canada, Ottawa, Ontario KlA OC5
Merrill, 1975). Reported values for cholesterol in beef haveranged from 54.8 mg/IOO g tissue to 116 mg/IOO g (Kritchevsky and Tepper, 1961; Tu et al. 1967; Feeley et aI.1972; Rhee and Smith, 1983; Kregel et al. 1986). It also has been suggested that cooking concentrates the cholesterol content of beef (Kritchevsky and Tepper, 1961; Rhee and Smith, 1983; Kregel et al. 1986). The object of the present study was to generate some representative data on the total lipid and cholesterol content of Canadian beef and to determine the effect of cooking on the total lipid and cholesterol content. This paper reports data on total lipid and cholesterol contents of five selected retail beef cuts available to consumers in the local retail market.
Abstract Five cuts of beef purchased from five retail sources were analyzed for total lipid and cholesterol in raw and cooked lean meat and the separated fatty tissue. The total lipid contents ranged from 2.1010 to 7.5010 in raw trimmed lean beef and from 3.9010 to 11.4010 in cooked lean meat. These values are considerably lower than those published earlier but compare favourably with recent Canadian data. The cholesterol values ranged from 43.3 to 53.3 mg/lOO g in raw lean meat and 64.9 to 87.0 mg/IOO g in cooked lean meat. The cholesterol content of the lean meat was about 20010 lower than earlier reported values for beef.
Resume Les lipides totaux et le cholesterol furent determines dans de la viande maigre crue et cuite et dans les tissus gras separes. Les teneurs en lipides totaux ont varie de 2.1010 a 7.5010 dans le boeuf rnaigre cru et de 3.9010 a 11.4010 dans le boeuf rnaigre cuit. Ces donnees sont considerablement inferieures a celles deja publiees rnais se cornparent favorablement avec des donnees canadiennes recentes. Les donnees pour le cholesterol ont varie de 43.3 a 53.3 rng/lOOg dans la viande maigre crue et de 64.9 a87.0 mg/lOOg dans la viande rnaigre cuite. La teneur en cholesterol de la viande rnaigre fut environ 20010 inferieure aux donnees deja publiees pour le boeuf.
Materials and Methods The following five cuts of beef were purchased from five major retail sources in the Ottawa area: Inside round steak, Sirloin steak, Rump roast, Standing rib roast and Boneless blade roast. Because of the sequential procedures of sample preparation and analysis, only one sample was purchased at a time and processed for analysis. Representative samples of each cut were analyzed as raw and cooked in duplicate. Bone and connective tissue were removed and both raw and cooked samples were separated into lean meat and visible fatty tissues. The number of samples (100 x 2) included four meat preparations (raw lean, cooked lean, raw fatty tissue and cooked fatty tissue) of five cuts of beef, each obtained from five different retail sources. All samples were
Introduction In a recent publication from Agriculture Canada, Wood et al. (1988) reported the nutrient composition of 21 retail cuts of Canadian beef. Their data on total lipid content of raw and cooked lean beef compared favourably with those reported earlier by lones (1985) and confirmed that on an edible portion basis, Canadian beef was considerably leaner than shown in the Nutrient Data File of Health and Welfare Canada (1979) and the Agriculture Handbook of the United States Department of Agriculture (Watt and 'Contribution No. 774, Food Research Centre, Research Branch,
Copyright
©
1989 Canadian Institute of Food Science and Technology
83
Table I. Total lipid and cholesterol in lean meat and fatty trimmings of raw and cooked beef' Inside Round Steak
Sirloin Steak
Rump Roast
Standing Rib Roast
Boneless Blade Roast
Total Lipid 070 Cholesterol (mg/lOOg)
96.53 2.09 ± 0.18 43.3 ± 3.32
91.77 3.84 ± 1.02 47.5 ± 4.5
93.42 4.33 ± 0.65 52.9 ± 2.1
81.34 7.49 ± 1.20 51.9 ± 2.4
84.25 5.70 ± 0.88 53.3 ± 4.4
Raw fat trimmings Weight 070 2 Total Lipid 070 Cholesterol (mg/IOOg)
3.46 62.95 ± 0.98 68.6 ± 3.0
8.22 65.18 ± 1.26 72.2 ± 5.4
6.57 65.84 ± 5.27 93.8 ± 5.0
18.65 76.06 ± 0.03 84.1 ± 1.6
15.75 63.54 ± 3.39 87.4 ± 1.9
Cooked lean Weight 070 2 Total Lipid 070 Cholesterol (mg/lOOg)
97.7 3.85 ± 0.73 64.9 ± 6.9
94.1 6.65 ± 1.24 72.3 ± 7.4
94.3 7.82 ± 2.20 73.8 ± 6.4
86.0 10.78 ± 2.06 67.0 ± 5.0
89.0 11.95 ± 3.82 87.0 ± 4.1
Cooked fat trimmings Weight 070 2 Total Lipid 070 Cholesterol (mg/ 100g)
2.3 72.78 ± 0.18 69.4 ± 2.0
5.9 75.30 ± 0.40 73.5 ± 4.9
5.7 76.82 ± 0.66 90.3 ±1.3
14.0 77.37 ± 2.69 77.1 ± 4.5
11.0 64.89 ± 2.83 83.8 ± 3.7
Raw lean Weight 070 2
I All values are means of five samples in duplicate with standard deviation. 2Calculated percentage of the total edible portion free of bone and connective tissue.
prepared for analysis on the day of purchase and stored overnight at 4°C for lipid extraction on the following day. The methods of the American Meat Science Association (AMSA, 1978) and Agriculture Canada (1983) were used as guidelines for establishing cooking procedures. Raw and cooked meats were separated into lean meat, fatty tissue, bone and connective tissue, as described by Stewart and Wood (1987). Separated lean raw and cooked meat were ground twice in a Hobart meat grinder through a 3/16 inch hole plate and thoroughly mixed in order to provide a homogeneous sample. All samples were kept in double plastic bags at 4°C for lipid extraction on the following day. An aliquot was taken for moisture determination on the same day, as required for the extraction of lipid by the Bligh and Dyer (1959) procedure. All meat samples were analyzed in duplicate for total lipid and cholesterol. Total lipid was determined on duplicate lO-g samples of lean meat and 1-g samples of fatty tissue by extraction with chloroform/methanol/water by a modified Bligh and Dyer
(1959) procedure. The cholesterol content in the extracted lipid was determined according to the Official Method of the Association of Official Analytical Chemists (AOAC, 1984), modified for GLC analysis.
Results and Discussion: This study was undertaken to provide representative data on cholesterol content of Canadian beef to supplement the data on total lipid content published earlier by Wood et al. (1988). The five retail cuts selected for analysis were considered representative of the whole carcass in view of the range of fat content and the conventional methods of cooking used for the different cuts. Table I provides the data on total lipid and cholesterol contents of raw and cooked lean meat, and of raw and cooked trimmed fatty tissue. Changes over the past years in the slaughtering age of the animal, the retailing practices and the beef grading system in Canada are reflected in the low values of total lipid in raw lean cuts, particularly for
Table 2. Total lipid and cholesterol in raw and cooked meat' Inside Round
Sirloin Steak
Rump Roast
Standing Rib Roast
Boneless Blade Roast
4.2
8.9
8.4
20.3
14.8
44.2
49.5
55.6
57.9
58.7
69.9(± 2.45)3 5.4 65.0
68.8 (± 1.32) 10.7 72.4
70.2(± 5.94) 11.7 74.7
73.8 (± 3.09) 20.1 68.4
57.1 (± 1.40) 17.8 86.4
Raw meat Total lipid 070' Total cholesterol (mg/IOOg) Cooked meat Cooked yield 070 2 Total lipid 070' Total cholesterol I (mg/lOOg)
'Calculated means based on 100 g of total edible portion (lean and fatty tissue). 2Based on weight of raw products. 3Figures in parentheses represent standard deviations.
84 / Sahasrabudhe and Stewart
J. Inst. Can. Sri. Technol. Aliment. Vcl.
22,
No. I, 1989
'nside round steak and sirloin steak. The values
:~d in this study are considerably lower than those
rted by Wood et al. (1988). The consistent in":se of 24.9 to 30.1070 in lipid content in the cooked samples partly reflects the loss in weight du.ring cooking which ranged from 26 to 43% (cooked YIeld, Table 2). . . The trimmed fatty tIssue of the vanous meat cuts (Table 1) ranged from 3.46% to 18.65% of the total edible portion in raw samples and from 2.3070 to 14070 in cooked samples. The percent total cholesterol occurring in the trimmed fatty tissue was computed from the values for cholesterol in the lean tissue and fat trimmings. In raw meat it accounted for 27% and 23% of the total cholesterol in the standing rib roast and the boneless blade roast respectively, about 11 to 12070 in rump roast and sirloin steak, and 5.3% in the inside round steak. Corresponding figures for percent cholesterol in fat trimmings from cooked meat are IS.8, 10.6, 6.9, 6.0 and 2.4%, respectively, indicating that trimming fatty tissue from raw meat removes more cholesterol than the trimming of fat from cooked meat. The total lipid and cholesterol values for the edible portion of raw and cooked meat (Table 2) were computed from the values for lean meat and the trimmed fatty tissue. The data on cooked meat are more meaningful to the consumer. The total lipid in the cooked mea,t available for consumption ranges from 5.4 to 20.1 % as compared to published values of 11 to 23 % in the same cuts. (Health and Welfare Canada 1979). This is compatible with the expressed consumer preference for leaner meat (OMAF 1987). The apparent percentage increase in total lipid and cholesterol in cooked meat is primarily due to the loss in weight in cooking accounted for by the drippings and the concomitant loss in moisture. Values for cholesterol found in this study are lower by 18 to 23 % than those reported in the Canadian Nutrient File (Health and Welfare Canada, 1979) for the same cuts. The data confirm earlier observations that retail beef currently available to Canadian consumers is leaner and contains less cholesterol than reported earlier. In a recent survey conducted for the Ontario Ministry of Agriculture and Food (OMAF 1987), it is reported that a large proportion of consumers (78%) trim their meat of all fat before eating while 65% trim the fat before cooking. This study suggests trimming of fatty tissue before cooking would cause a further reduction in total lipid and cholesterol content of cooked lean meat. ,0
:an
Can. Insl. Food Sci. Technol. J. Vo!. 22, No. I, 1989
Acknowledgements This study required careful coordination in the procurement, sample preparation and analysis by a number of professionals and skilled technicians. Sample procurement, cooking and physical separation of lean meat and fatty tissue were done by Maureen Major, Beth Rumney and Suzanne Gilbert under the supervision of loan Smith of Food Development Division of Agriculture Development Branch, Agriculture Canada. Lipid analyses were done by Albert Boisvert, Don Beckett and Maria Nazarowec-White. Nicole Fillion Delorme coordinated the sample preparation and GLC analysis of cholesterol. The authors are grateful for the advice and assistance provided by Dr. L.E. Lloyd.
References Agriculture Canada. 1983. The All-Canadian Meat Book. Fitzhenry and Whiteside. Markham, Ont. AMSA. 1978. Guidelines for Cookery and Sensory Evaluation of Meat. American Meat Science Association, Chicago, Il. AOAC. 1984. 14th ed. Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, Va. Methods 43.283-43.291. Bligh, E.G. and Dyer, W.J. 1959. A rapid method of total lipid extraction and purification. Can. 1. Biochem. Physiol. 37:91 I. Feeley, R.M., Criner, P.E., and Watt, K.B. 1972. Cholesterol content of foods. J. Am. Diet. Assoc. 61: 134. Health and Welfare Canada. 1979. Nutrient value of some common foods. Health Services and Promotion Branch and Health Protection Branch, Ottawa, Canada. Jones, S.D.M. 1985. Chemical composition of selected cooked beef steaks and roasts. 1. Can. Diet. Assoc. 46:40. Kregel, K.K., Prusa, J. and Hughes, K.V. 1986. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. J. Food Sci. 51: II62. Kritchevsky, D. and Tepper, S.A. 1961. The free and ester sterol content of various foodstuffs. J. Nutr. 74:441. OMAF. 1987. Beef quality and new product opportunities - A Canadian perspective. Ontario Ministry of Agriculture and Food, Queen's Park, Toronto, October 1987. Rhee, K.S. and Smith, G.c. 1983. Effect of cooking on cholesterol content of patties containing different amounts of beef, textured soy protein and fat. J. Food Sci. 48:268. Stewart, L.M. and Wood, D.F. 1987. Physical composition and cooking yields of retail cuts of Canadian beef. J. Can. Diet. Assoc. 48: 103. Tu, C., Powrie, W.D. and Fennema, O. 1967. Free and esterified cholesterol content of animal muscles and meat products. J. Food Sci. 32:30. Watt, B.K. and Merrill, A.L. 1975. Composition of Foods. Agriculture Handbook No. 8. United States Department of Agriculture, Washington, D.C. Wood, D.F., Stewart, L.M. and Campbell, C.A. 1988. Nutrient composition of 21 retail cuts of Canadian beef. J. Can. Diet. Assoc. 49:29. Submitted April 28,1988 Revised September 9, 1988 Accepted September 30,1988
Sahasrabudhe and Stewart / 85
RESEARCH NOTE
Total Lipid and Cholesterol in Selected Retail Cuts of Canadian Beefl M.R. Sahasrabudhe Food Research Centre, Research Branch, Agriculture Canada, Ottawa, Canada, KIA OC6 and
L. Stewart Food Development Division, Agriculture Development Branch, Agriculture Canada, Ottawa, Ontario KlA OC5
Merrill, 1975). Reported values for cholesterol in beef haveranged from 54.8 mg/IOO g tissue to 116 mg/IOO g (Kritchevsky and Tepper, 1961; Tu et al. 1967; Feeley et aI.1972; Rhee and Smith, 1983; Kregel et al. 1986). It also has been suggested that cooking concentrates the cholesterol content of beef (Kritchevsky and Tepper, 1961; Rhee and Smith, 1983; Kregel et al. 1986). The object of the present study was to generate some representative data on the total lipid and cholesterol content of Canadian beef and to determine the effect of cooking on the total lipid and cholesterol content. This paper reports data on total lipid and cholesterol contents of five selected retail beef cuts available to consumers in the local retail market.
Abstract Five cuts of beef purchased from five retail sources were analyzed for total lipid and cholesterol in raw and cooked lean meat and the separated fatty tissue. The total lipid contents ranged from 2.1010 to 7.5010 in raw trimmed lean beef and from 3.9010 to 11.4010 in cooked lean meat. These values are considerably lower than those published earlier but compare favourably with recent Canadian data. The cholesterol values ranged from 43.3 to 53.3 mg/lOO g in raw lean meat and 64.9 to 87.0 mg/IOO g in cooked lean meat. The cholesterol content of the lean meat was about 20010 lower than earlier reported values for beef.
Resume Les lipides totaux et le cholesterol furent determines dans de la viande maigre crue et cuite et dans les tissus gras separes. Les teneurs en lipides totaux ont varie de 2.1010 a 7.5010 dans le boeuf rnaigre cru et de 3.9010 a 11.4010 dans le boeuf rnaigre cuit. Ces donnees sont considerablement inferieures a celles deja publiees rnais se cornparent favorablement avec des donnees canadiennes recentes. Les donnees pour le cholesterol ont varie de 43.3 a 53.3 rng/lOOg dans la viande maigre crue et de 64.9 a87.0 mg/lOOg dans la viande rnaigre cuite. La teneur en cholesterol de la viande rnaigre fut environ 20010 inferieure aux donnees deja publiees pour le boeuf.
Materials and Methods The following five cuts of beef were purchased from five major retail sources in the Ottawa area: Inside round steak, Sirloin steak, Rump roast, Standing rib roast and Boneless blade roast. Because of the sequential procedures of sample preparation and analysis, only one sample was purchased at a time and processed for analysis. Representative samples of each cut were analyzed as raw and cooked in duplicate. Bone and connective tissue were removed and both raw and cooked samples were separated into lean meat and visible fatty tissues. The number of samples (100 x 2) included four meat preparations (raw lean, cooked lean, raw fatty tissue and cooked fatty tissue) of five cuts of beef, each obtained from five different retail sources. All samples were
Introduction In a recent publication from Agriculture Canada, Wood et al. (1988) reported the nutrient composition of 21 retail cuts of Canadian beef. Their data on total lipid content of raw and cooked lean beef compared favourably with those reported earlier by lones (1985) and confirmed that on an edible portion basis, Canadian beef was considerably leaner than shown in the Nutrient Data File of Health and Welfare Canada (1979) and the Agriculture Handbook of the United States Department of Agriculture (Watt and 'Contribution No. 774, Food Research Centre, Research Branch,
Copyright
©
1989 Canadian Institute of Food Science and Technology
83
Table I. Total lipid and cholesterol in lean meat and fatty trimmings of raw and cooked beef' Inside Round Steak
Sirloin Steak
Rump Roast
Standing Rib Roast
Boneless Blade Roast
Total Lipid 070 Cholesterol (mg/lOOg)
96.53 2.09 ± 0.18 43.3 ± 3.32
91.77 3.84 ± 1.02 47.5 ± 4.5
93.42 4.33 ± 0.65 52.9 ± 2.1
81.34 7.49 ± 1.20 51.9 ± 2.4
84.25 5.70 ± 0.88 53.3 ± 4.4
Raw fat trimmings Weight 070 2 Total Lipid 070 Cholesterol (mg/IOOg)
3.46 62.95 ± 0.98 68.6 ± 3.0
8.22 65.18 ± 1.26 72.2 ± 5.4
6.57 65.84 ± 5.27 93.8 ± 5.0
18.65 76.06 ± 0.03 84.1 ± 1.6
15.75 63.54 ± 3.39 87.4 ± 1.9
Cooked lean Weight 070 2 Total Lipid 070 Cholesterol (mg/lOOg)
97.7 3.85 ± 0.73 64.9 ± 6.9
94.1 6.65 ± 1.24 72.3 ± 7.4
94.3 7.82 ± 2.20 73.8 ± 6.4
86.0 10.78 ± 2.06 67.0 ± 5.0
89.0 11.95 ± 3.82 87.0 ± 4.1
Cooked fat trimmings Weight 070 2 Total Lipid 070 Cholesterol (mg/ 100g)
2.3 72.78 ± 0.18 69.4 ± 2.0
5.9 75.30 ± 0.40 73.5 ± 4.9
5.7 76.82 ± 0.66 90.3 ±1.3
14.0 77.37 ± 2.69 77.1 ± 4.5
11.0 64.89 ± 2.83 83.8 ± 3.7
Raw lean Weight 070 2
I All values are means of five samples in duplicate with standard deviation. 2Calculated percentage of the total edible portion free of bone and connective tissue.
prepared for analysis on the day of purchase and stored overnight at 4°C for lipid extraction on the following day. The methods of the American Meat Science Association (AMSA, 1978) and Agriculture Canada (1983) were used as guidelines for establishing cooking procedures. Raw and cooked meats were separated into lean meat, fatty tissue, bone and connective tissue, as described by Stewart and Wood (1987). Separated lean raw and cooked meat were ground twice in a Hobart meat grinder through a 3/16 inch hole plate and thoroughly mixed in order to provide a homogeneous sample. All samples were kept in double plastic bags at 4°C for lipid extraction on the following day. An aliquot was taken for moisture determination on the same day, as required for the extraction of lipid by the Bligh and Dyer (1959) procedure. All meat samples were analyzed in duplicate for total lipid and cholesterol. Total lipid was determined on duplicate lO-g samples of lean meat and 1-g samples of fatty tissue by extraction with chloroform/methanol/water by a modified Bligh and Dyer
(1959) procedure. The cholesterol content in the extracted lipid was determined according to the Official Method of the Association of Official Analytical Chemists (AOAC, 1984), modified for GLC analysis.
Results and Discussion: This study was undertaken to provide representative data on cholesterol content of Canadian beef to supplement the data on total lipid content published earlier by Wood et al. (1988). The five retail cuts selected for analysis were considered representative of the whole carcass in view of the range of fat content and the conventional methods of cooking used for the different cuts. Table I provides the data on total lipid and cholesterol contents of raw and cooked lean meat, and of raw and cooked trimmed fatty tissue. Changes over the past years in the slaughtering age of the animal, the retailing practices and the beef grading system in Canada are reflected in the low values of total lipid in raw lean cuts, particularly for
Table 2. Total lipid and cholesterol in raw and cooked meat' Inside Round
Sirloin Steak
Rump Roast
Standing Rib Roast
Boneless Blade Roast
4.2
8.9
8.4
20.3
14.8
44.2
49.5
55.6
57.9
58.7
69.9(± 2.45)3 5.4 65.0
68.8 (± 1.32) 10.7 72.4
70.2(± 5.94) 11.7 74.7
73.8 (± 3.09) 20.1 68.4
57.1 (± 1.40) 17.8 86.4
Raw meat Total lipid 070' Total cholesterol (mg/IOOg) Cooked meat Cooked yield 070 2 Total lipid 070' Total cholesterol I (mg/lOOg)
'Calculated means based on 100 g of total edible portion (lean and fatty tissue). 2Based on weight of raw products. 3Figures in parentheses represent standard deviations.
84 / Sahasrabudhe and Stewart
J. Inst. Can. Sri. Technol. Aliment. Vcl.
22,
No. I, 1989
'nside round steak and sirloin steak. The values
:~d in this study are considerably lower than those
rted by Wood et al. (1988). The consistent in":se of 24.9 to 30.1070 in lipid content in the cooked samples partly reflects the loss in weight du.ring cooking which ranged from 26 to 43% (cooked YIeld, Table 2). . . The trimmed fatty tIssue of the vanous meat cuts (Table 1) ranged from 3.46% to 18.65% of the total edible portion in raw samples and from 2.3070 to 14070 in cooked samples. The percent total cholesterol occurring in the trimmed fatty tissue was computed from the values for cholesterol in the lean tissue and fat trimmings. In raw meat it accounted for 27% and 23% of the total cholesterol in the standing rib roast and the boneless blade roast respectively, about 11 to 12070 in rump roast and sirloin steak, and 5.3% in the inside round steak. Corresponding figures for percent cholesterol in fat trimmings from cooked meat are IS.8, 10.6, 6.9, 6.0 and 2.4%, respectively, indicating that trimming fatty tissue from raw meat removes more cholesterol than the trimming of fat from cooked meat. The total lipid and cholesterol values for the edible portion of raw and cooked meat (Table 2) were computed from the values for lean meat and the trimmed fatty tissue. The data on cooked meat are more meaningful to the consumer. The total lipid in the cooked mea,t available for consumption ranges from 5.4 to 20.1 % as compared to published values of 11 to 23 % in the same cuts. (Health and Welfare Canada 1979). This is compatible with the expressed consumer preference for leaner meat (OMAF 1987). The apparent percentage increase in total lipid and cholesterol in cooked meat is primarily due to the loss in weight in cooking accounted for by the drippings and the concomitant loss in moisture. Values for cholesterol found in this study are lower by 18 to 23 % than those reported in the Canadian Nutrient File (Health and Welfare Canada, 1979) for the same cuts. The data confirm earlier observations that retail beef currently available to Canadian consumers is leaner and contains less cholesterol than reported earlier. In a recent survey conducted for the Ontario Ministry of Agriculture and Food (OMAF 1987), it is reported that a large proportion of consumers (78%) trim their meat of all fat before eating while 65% trim the fat before cooking. This study suggests trimming of fatty tissue before cooking would cause a further reduction in total lipid and cholesterol content of cooked lean meat. ,0
:an
Can. Insl. Food Sci. Technol. J. Vo!. 22, No. I, 1989
Acknowledgements This study required careful coordination in the procurement, sample preparation and analysis by a number of professionals and skilled technicians. Sample procurement, cooking and physical separation of lean meat and fatty tissue were done by Maureen Major, Beth Rumney and Suzanne Gilbert under the supervision of loan Smith of Food Development Division of Agriculture Development Branch, Agriculture Canada. Lipid analyses were done by Albert Boisvert, Don Beckett and Maria Nazarowec-White. Nicole Fillion Delorme coordinated the sample preparation and GLC analysis of cholesterol. The authors are grateful for the advice and assistance provided by Dr. L.E. Lloyd.
References Agriculture Canada. 1983. The All-Canadian Meat Book. Fitzhenry and Whiteside. Markham, Ont. AMSA. 1978. Guidelines for Cookery and Sensory Evaluation of Meat. American Meat Science Association, Chicago, Il. AOAC. 1984. 14th ed. Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, Va. Methods 43.283-43.291. Bligh, E.G. and Dyer, W.J. 1959. A rapid method of total lipid extraction and purification. Can. 1. Biochem. Physiol. 37:91 I. Feeley, R.M., Criner, P.E., and Watt, K.B. 1972. Cholesterol content of foods. J. Am. Diet. Assoc. 61: 134. Health and Welfare Canada. 1979. Nutrient value of some common foods. Health Services and Promotion Branch and Health Protection Branch, Ottawa, Canada. Jones, S.D.M. 1985. Chemical composition of selected cooked beef steaks and roasts. 1. Can. Diet. Assoc. 46:40. Kregel, K.K., Prusa, J. and Hughes, K.V. 1986. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. J. Food Sci. 51: II62. Kritchevsky, D. and Tepper, S.A. 1961. The free and ester sterol content of various foodstuffs. J. Nutr. 74:441. OMAF. 1987. Beef quality and new product opportunities - A Canadian perspective. Ontario Ministry of Agriculture and Food, Queen's Park, Toronto, October 1987. Rhee, K.S. and Smith, G.c. 1983. Effect of cooking on cholesterol content of patties containing different amounts of beef, textured soy protein and fat. J. Food Sci. 48:268. Stewart, L.M. and Wood, D.F. 1987. Physical composition and cooking yields of retail cuts of Canadian beef. J. Can. Diet. Assoc. 48: 103. Tu, C., Powrie, W.D. and Fennema, O. 1967. Free and esterified cholesterol content of animal muscles and meat products. J. Food Sci. 32:30. Watt, B.K. and Merrill, A.L. 1975. Composition of Foods. Agriculture Handbook No. 8. United States Department of Agriculture, Washington, D.C. Wood, D.F., Stewart, L.M. and Campbell, C.A. 1988. Nutrient composition of 21 retail cuts of Canadian beef. J. Can. Diet. Assoc. 49:29. Submitted April 28,1988 Revised September 9, 1988 Accepted September 30,1988
Sahasrabudhe and Stewart / 85