2005 Annual Report 4d.Progress report. This report serves to document research on the food and nutrient composition of meat products conducted under a Specific Cooperative Agreement between ARS and the University of Wisconsin. Additional details of research can be found in the report for project 1235-52000-051-00D, "Development of Accurate and Representative Food Composition Data for the U.S. Food Supply." A variety of small studies were conducted to determine the nutrient composition of meat products not currently available in the USDA National Nutrient Database for Standard Reference (SR): 1.) Samples of buffalo roasts, elk roasts, and ground elk were obtained from Native American sources, and cooked and prepared at University of Wisconsin for nutrient analyses; buffalo and elk roasts were roasted, ground elk was cooked as pan-browned crumbles and pan-broiled patty. All samples were sent to cooperating laboratories for analysis; all data have been received and processing is in progress. 2.) Two studies on ground meat products were also undertaken. USDA commodity ground beef was obtained from two vendors [arrangements made through Agricultural Marketing Service (AMS)] and shipped to the University of Wisconsin for preparation. Also, ground chicken products were obtained from 12 nationwide retail food outlets using the National Food and Nutrient Analysis Program sampling plan and shipped to the University of Wisconsin for processing. Samples from both studies were cooked as crumbles by pan-browning. This preparation was similar to that used in previous studies for ground meats (beef, bison, elk, deer, emu, and ostrich) and will allow for comparison of nutrient content, cooking yields and nutrient retention factors across these many types of ground meats. Samples have been sent to cooperating laboratories for analysis. Data, when received, will be processed for inclusion in the National Nutrient Data Bank. Results from the study on buffalo, elk and the USDA commodity ground beef will be used in support of the American Indian/Alaska Native (AI/AN) database. 3.) Data from a study on the nutrient composition of 174 ham products (natural and enhanced) have been received; data processing is in progress. Preliminary data have been presented at the 2005 International Food Technical Annual Meeting and Food Expo in New Orleans (July 16-20). 4.) A study to determine the nutrient composition of new, single muscle beef cut (beef value cuts) has been completed. Data from this study were presented at the 51st International Congress of Meat Science and Technology in Baltimore (August 7-12, 2005). Seventy-two (72) new entries will be released in SR-18.3 5.) A new project, in collaboration with the National Pork Board, to determine the nutrient composition of fresh and enhanced pork products has been initiated. Sampling and preparation of products is in progress. Information obtained from these studies will be used by Government agencies for making public policy related to nutrition and health in the United States, food fortification, and entitlement programs such as WIC, school lunch, and food stamps.