Abstract
Individual muscles representing the four major wholesale cuts were obtained from the top round, sirloin, ribeye, and clod from 100 bison fed finishing rations. The muscles were lyophilized and analyzed for moisture, protein, fat, cholesterol, energy, 10 minerals, and six vitamins. The four muscles averaged 74.6% moisture, 21.7% protein, 2.1% fat, and 1.2% mineral, providing 141 kcal/100 g. Cholesterol content averaged 66 mg/100 g. With the exception of calcium (4.9 mg/100 g), bison meat seems to have adequate amounts of the minerals analyzed. It contained 3 mg/100 g of iron and 53 mg/100 g of sodium. Vitamin B12content of bison was 2.13 μg/100 g. The other vitamins studied did not contribute to the importance of bison from a nutritional standpoint. The ratio of palmitic to stearic acid was 1 to 1, and the balance of the type of fatty acids was 43% saturated, 46% monounsaturated, and 11% polyunsaturated.
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