Research

Understanding Beef Flavor

A new checkoff white paper, “Elucidation of Beef Flavor Character from Flavor Precursor Compounds,” is responsive to the fact that flavor is an important component of beef palatability that can be defined as the combination of taste and aroma. Development of positive beef flavor is a result of cooking. This white paper examines the role of the precursor compounds of beef flavor (fatty acids, amino acids, reducing sugars, nucleotides, etc.) in determining the character of beef flavor and how the composition of flavor-precursor compounds is affected by quality grade and the beef cattle production system.

Detecting Foodborne Pathogens

A checkoff-funded study published in the Applied and Environmental Mibrobiology journal of the American Society of Microbiology is one in a series of research projects that evaluate the ecology of microbial communities using state-of-the-art tools to evaluate samples collected at the animal-human and animal-environment interface. The study is the first-of-its-kind to show quantitative changes in foodborne pathogens within their microbiomes using a “shotgun metagenomics” approach that allows for sequencing of all genes within all the organisms of the sampled communities. Results showed that total bacterial loads were reduced as cattle were processed, supporting the efficacy of using multiple sequential antimicrobial interventions.


For additional information, check out these sites:

Consumers looking for nutrition and dietary information about beef can go to www.beefnutrition.org to order or download materials and research information, or find a schedule of nutrition events and seminars.
 
Consumers, producers and other industry professionals can go to www.beefresearch.org for summaries of checkoff-funded research in the areas of beef safety, human nutrition, product enhancement and market research, projects which provide the foundation for checkoff programs in promotion, marketing, education, information and foreign marketing.
 
Safety is a priority of the beef industry and www.bifsco.org,  houses information about the Beef Industry Food Safety Council (BIFSCo), its discussions and meetings, an application to join the council, and consumer information about beef safety.
 
Finding new convenient cuts is one very successful way the checkoff has helped add value to the beef carcass over the years. In cooperation with the University of Nebraska-Lincoln, http://bovine.unl.edu/ is the industry’s primary beef cut resource.
 
Checkoff-funded Beef Quality Assurance program information is available at www.bqa.org where you can find systematic information about coupling proper animal-husbandry techniques with accepted scientific knowledge to improve the quality of the end beef products.
 
Bovine Spongiform Encephalopathy (BSE) is a misunderstood but potentially serious animal disease. For the most accurate information, turn to www.bseinfo.org, an informational site housing current information regarding for consumers, producers and beef industry representatives.
 
While never occurring in the United States, www.fmdinfo.org is an informational site housing current information regarding foot-and-mouth disease for consumers, producers and beef industry representatives.

 


Research - Archive