About the Research Program
Around the world, beef consumers demand high-quality, safe and nutritious products. As protein choices continue to expand, beef safety and nutrition research are key to ensuring that both domestic and foreign beef consumers have confidence in their purchasing decisions. The only way to maintain and grow this confidence is through strong and effective science-based communication. Beef Checkoff-funded research programs have been used to respond to industry, media and regulatory inquiries, as well as influencer and consumer concerns, by showcasing the beef industry’s commitment to science-based information and consumer education.
Contractors With Projects Funded Under Research
North American Meat Institute (NAMI) / Foundation for Meat and Poultry Research and Education (FMPRE)
NAMI, through Beef Checkoff contractor FMPRE, conducts postharvest beef safety research and science-based research on processed beef’s nutritional and health benefits. Fiscal Year 2019 initiatives include:
- Managing the execution of research projects to address current knowledge gaps such as “Antimicrobial interventions for use on fresh meats, variety meats, head and cheek meat, enhanced and ready-to-eat (RTE) products.”
- Producing comprehensive white paper(s) to assess what is currently known and any potential data gaps with regard to the mechanistic development of cancer in humans for processed beef product components.
2019 Funding: $800,000
National Cattlemen’s Beef Association (NCBA)
NCBA researches beef’s role in a healthy diet to share with the scientific community, improves beef’s unique taste attributes and develops new recipes. Fiscal Year 2019 initiatives include:
- Conducting a minimum of two original scientific research projects focused on preharvest challenges to beef safety.
- Showcasing safety research program content through two avenues including the Beef Industry Safety Summit, scientific conferences, peer review articles and forums hosted by other entities.
- Developing and submitting for publication at least one comprehensive scientific paper on beef’s role in health.
- Conducting original scientific research projects focused on improving product quality and taste consistency.
- Developing 10 new culinary content pieces – recipe testing, photography or other assets – that serve as inspiration for consumers.
- Conducting original scientific research projects focused on understanding the sustainability of beef systems and the beef value chain.
- Completing benchmark assessments of alternative proteins being sold at retail and food service.
- Utilizing the new consumer tracker to gather feedback from 1,000 consumers each quarter to focus on beef attitudes and behaviors across a number of attributes including taste, nutrition and production.
2019 Funding: $8,450,000