NDSU Bison Meat Nutritional Analysis Study

Excerpt from Study.

The long-term goal of this project is to develop an adequate database on the nutrient composition of the North American bison.  With mandated nutritional labeling of processed meat products, it is only a matter of time before nutritional labeling of fresh meats will be required.  Physicians, dieticians, and consumers will be able to utilize this data to make intelligent, informed decisions.  This project provides information which may be utilized in developing marketing strategies for both the domestic and international markets.

Individual cuts from the round, loin, rib, and chuck will be analyzed from 100 fed bison.  Animals sampled will come from various geographic areas of the United States and Canada.  They represent the current types of bison being marketed through restaurants and supermarkets.  Nutrient parameters obtained will be moisture, protein, fat, saturated fat, cholesterol, energy, minerals (sodium, iron, calcium), and vitamins (A and C).

Dramatic changes are occurring in the food industry.  Currently published data, based mainly on the loin eye muscle, indicates bison is a highly nutrient-dense food.  The demand for live bison and bison meat already exceeds supply.  The bison industry is one of the fastest growing alternative agriculture enterprises, and an increase of 25% every year until 2005 is expected.  The  industry response to this increasing demand is to provide consistent, highly palatable, nutritious meat to the consumer.  This information will be used to comply with demands for nutrient labeling of products, to give consumers suggestions on the proper cooking of bison products to maximize nutritional value, and to develop marketing strategies, especially for international trade. Knowing the nutritive value of bison will encourage consumers to plan healthy meals with this wholesome, delicious product.  Bison producers will be able to utilize this database to know their feeding regime is producing a quality product for the marketplace.

Skills

Posted on

February 18, 2020

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