Federal rules published in 2010 require specific meat and poultry products to carry new nutrition information starting January 2, 2012. USDA’s Food Safety and Inspection Service (FSIS) announced that the new rules will make important nutrition information readily available to consumers on 40 of the most popular cuts of meat and poultry. Two timely data sets provided by the Agricultural Research Service’s Nutrient Data Laboratory (NDL) in Beltsville, Maryland, are being used by the beef and pork industries to provide the new Nutrition Facts labels for their products.
Previously, NDL researchers, in collaboration with representatives of the beef and pork industries and various universities, conducted several studies designed to update and expand the available nutrient data on current beef and pork cuts and products. The results led to a major update of beef and pork nutrient data in the U.S. Department of Agriculture’s National Nutrient Database for Standard Reference Release 24. Called “SR24” for short, the database is the major authoritative source of information about U.S. food composition. The study results have also been incorporated into two downloadable data sets.
SR24 includes more than 7,500 food items and is managed by NDL, which is part of the ARS Beltsville [Maryland] Human Nutrition Research Center. NDL is headed by research leader Joanne Holden

Bliss, Rosalie Marion

Holden, Joanne

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Agricultural Research Magazine U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska 1-2012 Nutrient Data in Time for the New Year Rosalie Marion Bliss USDA-ARS, rosalie.bliss@ars.usda.gov Joanne Holden USDA-ARS, joanne.holden@ars.usda.gov Follow this and additional works at: https://digitalcommons.unl.edu/usdaagresmag  Part of the Agriculture Commons, Animal Sciences Commons, Food Science Commons, and the Plant Sciences Commons Bliss, Rosalie Marion and Holden, Joanne, "Nutrient Data in Time for the New Year" (2012). Agricultural Research Magazine. 112. https://digitalcommons.unl.edu/usdaagresmag/112 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Agricultural Research Magazine by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Agricultural Research O January 201220Federal rules published in 2010 require specific meat and poultry products to carry new nutrition information starting January 2, 2012. USDA’s Food Safety and Inspection Service (FSIS) announced that the new rules will make important nutrition infor-mation readily available to consumers on 40 of the most popular cuts of meat and poultry. Two timely data sets provided by the Agricultural Research Service’s Nutri-ent Data Laboratory (NDL) in Beltsville, Maryland, are being used by the beef and pork industries to provide the new Nutrition Facts labels for their products.Previously, NDL researchers, in collabo-ration with representatives of the beef and pork industries and various universities, conducted several studies designed to up-date and expand the available nutrient data on current beef and pork cuts and products. The results led to a major update of beef and pork nutrient data in the U.S. Depart-ment of Agriculture’s National Nutrient poultry will have to carry the Nutrition Facts panels. Previously, few ground-meat retailers volun-tarily provided their own meat labels.In addition, nutrition information for single-ingredient cuts—as provided at the butcher case at grocery stores—will be displayed for consumers on a poster near the butcher counter point-of-purchase. Nutrition Facts labels on foods help consumers follow the recommendations in the “Dietary Guidelines for Americans,” which are issued every 5 years by USDA and the Department of Health and Human Services.“We started working with the National Pork Board on studies that allowed us to update nutrient data on pork in 2005,” says Juhi Williams, a nutritionist at NDL specializing in meat and poultry. “We de-termined new nutrient-composition data, Black pepper pork chops with molasses butter.COURTESY OF THE NATIONAL PORK BOARD (D2380-1)Nutrient Data in Time for the New YearDatabase for Standard Reference Release 24. Called “SR24” for short, the database is the major authoritative source of infor-mation about U.S. food composition. The study results have also been incorporated into two downloadable data sets.SR24 includes more than 7,500 food items and is managed by NDL, which is part of the ARS Beltsville [Maryland] Human Nutrition Research Center. NDL is headed by research leader Joanne Holden.“Providing new nutrient data for fresh meat products is important, since animal husbandry practices and industry pro-cedures change and improve over time, resulting in changes in nutrient content,” says Holden. “The beef and pork indus-tries have been working closely with NDL and will be using the NDL beef and pork nutrient data sets generated through the collaborations for the new meat nutrient-labeling purposes.”Under the new rule, packages of single-ingredient meat cuts, ground meat, and -DQB5LQGG $021Agricultural Research O January 2012both raw and cooked, for nine fresh pork cuts—shoulder blade steak, tenderloin roast, top loin chop, top loin roast, sirloin roast, loin chop, rib chop, country style ribs, and spare ribs,” says Williams. “We also studied fresh ground pork at various fat levels.”NDL chemist Kristine Patterson and nutritionists Seema Bhagwat and Marybeth Duvall also worked on a study sponsored by the National Cattlemen’s Beef Asso-ciation (NCBA) to determine the nutrient composition of 13 raw and cooked retail beef cuts with fat trim levels representa-tive of current retail cuts. “This provided analytical data that had not previously been available in SR on beef cuts such as top loin steak, ribeye, top and bottom round, chuck, and brisket,” says Patterson.Like the familiar Nutrition Facts labels on other foods, those on ground meats will include the number of calories and the amount of saturated fat, cholesterol, total fat, protein, sodium, total carbohy-drates, vitamin A, vitamin C, calcium, and iron. “The nutrition information for the ground-meat packages and for the butcher-counter posters is based on the NDL data sets,” says Amy Cifelli, NCBA’s nutrient database improvement project manager. Additionally, any ground product that lists a lean percentage statement, such as “83 percent lean,” on its label will also list its fat percentage, making it easier for con-sumers to understand the amounts of lean protein and fat in their purchase. “NCBA is developing a web-based program that will help beef retailers produce the required Nutrition Facts labels and information,” says Cifelli. “And we are using the NDL meat data sets in the program.”The USDA-FSIS rules were announced in a “Federal Reg-ister” notice. FSIS is the public health agency responsible for ensuring that the nation’s commer-cial supply of meat, poultry, and egg products is safe and correctly labeled and packaged.The data sets for retail cuts of beef and pork provide retailers with easier access to the most accurate beef and pork nutrient data for the purpose of both on-pack and butcher-counter-posted nutrition labeling. The data sets focus on the specific cuts identified by FSIS’s labeling regulations for fresh, single-ingredient meats and ground-meat products.The beef and pork data sets are available online as both a PDF file and as a Microsoft Excel spreadsheet. Users such as retailers and industry can download the data sets, free of charge, onto a computer hard drive and use the data in conjunction with other software programs.The “USDA Nutrient Data Set for Retail Beef Cuts, Release 2.0” can be ac-cessed at www.ars.usda.gov/services/docs.htm?docid=18961.The “USDA Nutrient Data Set for Fresh Pork, Release 2.0” can be accessed at www.ars.usda.gov/services/docs.htm?docid=13467.Other single-ingredient, raw-meat prod-ucts to be updated with new Nutrition Facts labels include lamb, chicken, and turkey.—By Rosalie Marion Bliss, ARS.This research supports the USDApriorityofensuring food safety and is part of Human Nutrition, an ARS national program (#107) described at www.nps.ars.usda.gov.Joanne Holden is with the USDA-ARS Nutrient Data Laboratory, 10300 Balti-more Ave., Bldg. 005, Room 107, Beltsville, MD 20705-2350; (301) 504-0630, joanne.holden@ars.usda.gov.*COURTESY OF THE BEEF CHECKOFF (D2382-1)Starting in January 2012, federal rules will require specific meat cuts, like this beef top sirloin steak, to carry nutritional facts information from data developed by scientists at ARS’s Nutrient Data Laboratory, in Beltsville, Maryland.STEPHEN AUSMUS (D2331-8)Nutrient Data Laboratory scientists review the revised USDA nutrient data sets for fresh pork and beef. From left to right are chemist Kristine Patterson, nutritionists Juhi Williams and Marybeth Duvall, and supervisory nutritionist Joanne Holden.-DQB5LQGG $0

Nutrient Data in Time
for the New Year

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Agricultural Research Magazine U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska 
1-2012 
Nutrient Data in Time for the New Year 
Rosalie Marion Bliss 
USDA-ARS, rosalie.bliss@ars.usda.gov 
Joanne Holden 
USDA-ARS, joanne.holden@ars.usda.gov 
Follow this and additional works at: https://digitalcommons.unl.edu/usdaagresmag 
 Part of the Agriculture Commons, Animal Sciences Commons, Food Science Commons, and the Plant 
Sciences Commons 
Bliss, Rosalie Marion and Holden, Joanne, "Nutrient Data in Time for the New Year" (2012). Agricultural 
Research Magazine. 112. 
https://digitalcommons.unl.edu/usdaagresmag/112 
This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research 
Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in 
Agricultural Research Magazine by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
Agricultural Research ? January 201220
Federal rules published in 2010 require specific meat and poultry products to carry new nutrition 
information starting January 2, 2012. 
USDA’s Food Safety and Inspection 
Service (FSIS) announced that the new 
rules will make important nutrition infor-
mation readily available to consumers on 
40 of the most popular cuts of meat and 
poultry. Two timely data sets provided by 
the Agricultural Research Service’s Nutri-
ent Data Laboratory (NDL) in Beltsville, 
Maryland, are being used by the beef and 
pork industries to provide the new Nutrition 
Facts labels for their products.
Previously, NDL researchers, in collabo-
ration with representatives of the beef and 
pork industries and various universities, 
conducted several studies designed to up-
date and expand the available nutrient data 
on current beef and pork cuts and products. 
The results led to a major update of beef 
and pork nutrient data in the U.S. Depart-
ment of Agriculture’s National Nutrient 
poultry will have to carry 
the Nutrition Facts panels. 
Previously, few ground-
meat retailers volun-
tarily provided their 
own meat labels.
In addition, nutrition 
information for single-ingredient cuts—as 
provided at the butcher case at grocery 
stores—will be displayed for consumers 
on a poster near the butcher counter point-
of-purchase. 
Nutrition Facts labels on foods help 
consumers follow the recommendations in 
the “Dietary Guidelines for Americans,” 
which are issued every 5 years by USDA 
and the Department of Health and Human 
Services.
“We started working with the National 
Pork Board on studies that allowed us to 
update nutrient data on pork in 2005,” 
says Juhi Williams, a nutritionist at NDL 
specializing in meat and poultry. “We de-
termined new nutrient-composition data, 
Black pepper pork chops with molasses butter.
COURTESY OF THE NATIONAL PORK BOARD (D2380-1)
Nutrient Data in Time 
for the New Year
Database for Standard Reference Release 
24. Called “SR24” for short, the database 
is the major authoritative source of infor-
mation about U.S. food composition. The 
study results have also been incorporated 
into two downloadable data sets.
SR24 includes more than 7,500 food 
items and is managed by NDL, which 
is part of the ARS Beltsville [Maryland] 
Human Nutrition Research Center. NDL is 
headed by research leader Joanne Holden.
“Providing new nutrient data for fresh 
meat products is important, since animal 
husbandry practices and industry pro-
cedures change and improve over time, 
resulting in changes in nutrient content,” 
says Holden. “The beef and pork indus-
tries have been working closely with NDL 
and will be using the NDL beef and pork 
nutrient data sets generated through the 
collaborations for the new meat nutrient-
labeling purposes.”
Under the new rule, packages of single-
ingredient meat cuts, ground meat, and 
??????????????????????? ???????????????????
21Agricultural Research ? January 2012
both raw and cooked, for nine fresh pork 
cuts—shoulder blade steak, tenderloin 
roast, top loin chop, top loin roast, sirloin 
roast, loin chop, rib chop, country style 
ribs, and spare ribs,” says Williams. “We 
also studied fresh ground pork at various 
fat levels.”
NDL chemist Kristine Patterson and 
nutritionists Seema Bhagwat and Marybeth 
Duvall also worked on a study sponsored 
by the National Cattlemen’s Beef Asso-
ciation (NCBA) to determine the nutrient 
composition of 13 raw and cooked retail 
beef cuts with fat trim levels representa-
tive of current retail cuts. “This provided 
analytical data that had not previously been 
available in SR on beef cuts such as top 
loin steak, ribeye, top and bottom round, 
chuck, and brisket,” says Patterson.
Like the familiar Nutrition Facts labels 
on other foods, those on ground meats 
will include the number of calories and 
the amount of saturated fat, cholesterol, 
total fat, protein, sodium, total carbohy-
drates, vitamin A, vitamin C, calcium, and 
iron. “The nutrition information for the 
ground-meat packages and for the butcher-
counter posters is based on the NDL data 
sets,” says Amy Cifelli, NCBA’s nutrient 
database improvement project manager. 
Additionally, any ground product that lists 
a lean percentage statement, such as “83 
percent lean,” on its label will also list its 
fat percentage, making it easier for con-
sumers to understand the amounts of lean 
protein and fat in their purchase. “NCBA is 
developing a web-based program that will 
help beef retailers produce the required 
Nutrition Facts labels and information,” 
says Cifelli. “And we are using 
the NDL meat data sets in the 
program.”
The USDA-FSIS rules were 
announced in a “Federal Reg-
ister” notice. FSIS is the public 
health agency responsible for 
ensuring that the nation’s commer-
cial supply of meat, poultry, and egg 
products is safe and correctly labeled 
and packaged.
The data sets for retail cuts of beef and 
pork provide retailers with easier access to 
the most accurate beef and pork nutrient 
data for the purpose of both on-pack and 
butcher-counter-posted nutrition labeling. 
The data sets focus on the specific cuts 
identified by FSIS’s labeling regulations 
for fresh, single-ingredient meats and 
ground-meat products.
The beef and pork data sets are available 
online as both a PDF file and as a Microsoft 
Excel spreadsheet. Users such as retailers 
and industry can download the data sets, 
free of charge, onto a computer hard drive 
and use the data in conjunction with other 
software programs.
The “USDA Nutrient Data Set for 
Retail Beef Cuts, Release 2.0” can be ac-
cessed at www.ars.usda.gov/services/docs.
htm?docid=18961.
The “USDA Nutrient Data Set for 
Fresh Pork, Release 2.0” can be accessed 
at www.ars.usda.gov/services/docs.
htm?docid=13467.
Other single-ingredient, raw-meat prod-
ucts to be updated with new Nutrition 
Facts labels include lamb, chicken, 
and turkey.—By Rosalie Marion 
Bliss, ARS.
This research supports the 
USDApriorityofensuring food 
safety and is part of Human 
Nutrition, an ARS national 
program (#107) described at 
www.nps.ars.usda.gov.
Joanne Holden is with the USDA-ARS 
Nutrient Data Laboratory, 10300 Balti-
more Ave., Bldg. 005, Room 107, Beltsville, 
MD 20705-2350; (301) 504-0630, joanne.
holden@ars.usda.gov.*
COURTESY OF THE BEEF CHECKOFF (D2382-1)
Starting in January 2012, federal rules will 
require specific meat cuts, like this beef top 
sirloin steak, to carry nutritional facts information 
from data developed by scientists at ARS’s 
Nutrient Data Laboratory, in Beltsville, Maryland.
STEPHEN AUSMUS (D2331-8)
Nutrient Data Laboratory scientists review the revised USDA nutrient data sets for fresh pork and 
beef. From left to right are chemist Kristine Patterson, nutritionists Juhi Williams and Marybeth 
Duvall, and supervisory nutritionist Joanne Holden.
??????????????????????? ???????????????????


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Nutrient Data in Time for the New Year

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