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meat/fish/dairy facts/stats

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Posted by: cornfed

Beef cuts 3oz cooked_____cal_____T fat_____S. fat_____P
Chuck, arm pot roast_____180_____7________3______28
eye rnd________________140______4_______2______25
bottom rnd_____________180______7_______2______27
rnd, tip roast____________160______6_______2_____24
top rnd________________150______4_______1______27

Veal
shoulder, arm stk_________170______5_______1_____30
shoulder, blade stk________170______6______2______28
cutlets__________________130______3______1_____24

Pork
Center chop, loin__________170______7______3______26
top loin chop_____________170______7______2______26
top loin roast_____________170______6______2______26
tenderloin_______________140______4_______1_____24

Lamb
shoulder, arm chop________170______8_______3_____24
shank___________________160______5______2______26
loin chop_________________180_____8_______3_____25
leg (whole)_______________160______7______2______24

Chk breast_______________120______1.5____0.5_____24
Trky breast_______________ 120______1______0______26


Posted by: cornfed

the meats are #s trimmed of all visible fiffish (exterior fat)

Seafood: 3oz again ___ Cal__ T fat__ S fat__ C__ P

Cod________________90_____.5_____0_______0___20
Halibut______________110____2_____0_______0____23
Oysters_____________100____3.5____1______4_____10
Salmon
---Coho/Atl.___________160___7_____1_______0____22
---Chum Pink__________130___4_____1_______0____22
---Sockeye____________180___9_____1.5_____0____23
Scallops______________120___1_____0_______2____22
Shrimp_______________80____1_____0_______0____18
Swordfish_____________130___4.5___1_______0____22


Posted by: cornfed

Egg stats

LG AA _____ P ___ F

whole_________6.5____5.8
white__________3.6____0
yolk___________2.7____5.2




PDCAAS (protein-digestability-corrected-aminoacid-score)

Egg white -----1.0
Casein (milk)---1.0
soybean iso----.99
beef--------------.92


Protein quality in milk

__________BV __Digestability__NPU*______PER*

milk------------84.5------96.9----------81.6----------3.09
casein---------79.7------96.3----------72.1----------2.86
lactalbumin---82--------97-------------79.5----------3.43

*NPU= net prot. utilization (P retention)
*PER= Prot. efficiency ratio (gain in body wt)

interesting to some (me), meaningless to others


Posted by: cornfed

That's all I have for now... was just a 'lil bored and started digging through 1 of my old food science texts that I never sold back


Posted by: cornfed

and for meat tenderizers, tis best to avoid acid tenderizing as the denaturation is not necccessarily a good thing.

Use enzymatic products containing bromelain, papain, or ficin

bromelain best breaks down connective tissue, while papain and ficin are better suited for muscle fiber, so use accordingly.




Posted by: w8lifter

Good stuff Cornbread


Posted by: cornfed

Why thank you sis


Posted by: cornfed

Oh, and check out my new recipe... it's fuqqing awesome!!!


Posted by: w8lifter

Yes....it looks good....maybe someday i'll be allowed to try it, lol


Posted by: LAM

Quote:
Originally posted by cornfed
and for meat tenderizers, tis best to avoid acid tenderizing as the denaturation is not necccessarily a good thing.
that is definetly good to know







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