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Research

Getting Grounded with Beef Trends

Based on the fact that ground beef represents more than half of beef pounds sold in the United States, the checkoff has completed a comprehensive market-research study about this critical market. Participants helped address at-home versus foodservice ground-beef use, as well as differences in ground beef perceptions by generation, benefits of eating, cooking preferences, nutritional factors, perceptions of various lean levels, packaging preferences, shopping behaviors, storage practices right down to the preferred thickness for a cooked beef patty. See the results at Why Buy and Eat Ground Beef In-Home, and access retail findings on BeefRetail.org (click on the arrow to the left of the “Ground Beef” tab in the center of the page to reveal the four findings). The checkoff also will share the research with foodservice folks on BeefFoodservice.com and with media.

Eating Beef to Improve Blood Pressure

The Dietary Approaches to Stop Hypertension (DASH) dietary pattern, which emphasizes fruits, vegetables, low-fat dairy products, and increased protein mainly from plant sources, has been shown to reduce hypertension. Now, new checkoff-funded research indicates that a similar diet that includes increased protein from lean beef might have the same effect. Research subjects who followed a DASH-like dietary pattern with increased dietary protein, primarily from lean beef, showed significant decreases in systolic blood pressure and reduced peripheral vascular constriction. The researchers previously demonstrated in the Beef in an Optimal Lean Diet (BOLD) Study, that a DASH-like diet that included lean beef daily decreased total and LDL (bad) cholesterol similar to the DASH diet, and that these diets had no effect on fasting glucose and insulin levels. But vascular health measurements were secondary end points in the BOLD study, so this study is the first of its kind. For details, visit Journal of Human Hypertension, where results were published June 19.


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


According to the Beef Act, research means studies relative to the effectiveness of market development and promotion efforts, studies relating to the nutritional value of beef and beef products, other related food science research including beef safety and pathogen research, product-enhancement research, market research and new product development research. Checkoff-funded research aims to maintain and increase consumer confidence in beef and beef products and provides the basis for development of program focus in all areas of checkoff investment by measuring market demands and tracking the state of the industry. The checkoff cannot fund cattle production research.



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