Nutrition research continues to be important for consumers to make informed food purchasing decisions and is used in nutrition policy decisions. The objective of this study was to analyze the nutrient concentration of raw and cooked cuts from special-fed veal calves to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR) Release 27. Packages of wholesale (whole loin roasts, center-cut hindshanks and ground veal) and retail veal cuts (osso buco foreshanks, loin chops, leg cutlets and shoulder blade chops) were randomly collected in original vacuum packaging from six U.S. suppliers. Packages were shipped to the Colorado State University Meat Laboratory for cut dissection, cooking, and nutrient analysis. Composites of lean, external fat and seam fat were formed for analysis of proximate, fatty acid, vitamin and mineral composition. Results from this study identified additional fatty acids, established choline concentration, and provided updated veal nutrient composition information for inclusion in USDA SR 27.

营养研究对于消费者做出明智的食品购买决策仍然很重要，并被用于营养政策决策中。这项研究的目的是分析特殊饲喂小牛犊的生熟和熟切段的营养成分含量，以更新美国农业部国家标准参考（SR）版本27的国家营养数据库中的营养成分数据。切下的后腿和小牛肉）和零售小牛肉切块（osso buco前腿，猪排，腿肉排骨和肩blade骨排骨）是从六个美国供应商的原始真空包装中随机收集的。包裹被运送到科罗拉多州立大学肉类实验室，用于解剖，烹饪和营养分析。形成了瘦肉，外部脂肪和接缝脂肪的复合材料，用于分析近邻，脂肪酸，维生素和矿物质的成分。这项研究的结果确定了其他脂肪酸，确定了胆碱浓度，并提供了更新的小牛肉营养成分信息以包含在USDA SR 27中。