meat/fish/dairy facts/stats

[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

 

[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

 

[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

 

[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

 

[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.

 

[w8lifter]

Good stuff Cornbread

 

[cornfed]

Why thank you sis

 

[cornfed]

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

 

[w8lifter]

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

 

[LAM]

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