W3177: Enhancing the Competitiveness and Value of U.S. Beef

(Multistate Research Project)

Status: Inactive/Terminating

Project Menu

SAES-422 Reports

Annual/Termination Reports:

[10/02/2013] [09/30/2014] [09/01/2015] [07/12/2016]

Date of Annual Report: 10/02/2013

Report Information

Annual Meeting Dates: 07/29/2013 - 07/30/2013
Period the Report Covers: 10/01/2012 - 09/01/2013

Participants

Participants
Busboom,Jan-Washington State University;
Calkins,Chris-University of Nebraska-Lincoln;
Faciola, Antonio-University of Nevada-Reno;
Fausti, Scott-South Dakota State University;
Hess, Bret-University of Wyoming and Administrative Advisor;
Maddock,Robert-North Dakota State University;
Oltjen, Jim-University of California-Davis;
Pendell , Dustin-Colorado State University;
Tonsor,Glynn-Kansas State University;

Guest speakers
Greg Brandhorst, Tyson cattle procurement, Chairman, Washington State Beef Commission;
Brad McDowell, President AB Foods (formerly Wash Beef) in Toppenish, Washington;
Cody Easterday, Easterday Farms

Brief Summary of Minutes

The committee met at the Easterday Farms Headquarters in Pasco Washington on July 29-30, 2013. Interactive guest presentations were provided by Greg Brandhorst, Tyson cattle procurement and Chairman of the Washington State Beef Commission; Brad McDowell, President of AB Foods (formerly Wash Beef) in Toppenish, WA; and Cody Easterday, of Easterday Farms. Noe Figaroa hosted an informative tour of the new Easterday Farms Feedlot. Brett Hess provided an administrators report including updates on NIFA/AFRI funding/priorities. The eight members present provided joint committee station reports from their respective states and Gary Sullivan also participated in the station presentations via conference call. Discussions of potential collaborations were conducted surrounding Project W-3177 that initiated on October 1, 2012. The 2014 annual meeting will be held in Nebraska and the committee also agreed to work on organizing a symposium at the 2015 Reciprocal Meat Conference also to be held in Nebraska. Dr. Gary Sullivan and Dr. Dustin Pendell were elected as the incoming Chair and Vice-Chair/Secretary, respectively.

Accomplishments

Outcomes: At UC Davis (Oltjen), an evaluation of differing production management strategies of beef production in California resulted in ammonia emissions ranging from 98 to 141 g/kg HCW and carbon footprints of 10.7 to 22.6 kg CO2e/kg HCW. Within the British beef production cycle, the cow-calf phase was responsible for 69 to 72% of total GHG emissions with 17 to 27% from feedlot sources. Holstein steers that entered the beef production system as a by-product of dairy production had the lowest carbon footprint because the emissions associated with their mothers were primarily attributed to milk rather than meat production. For the Holstein system, the feedlot phase was responsible for 91% of the total GHG emission, while the calf-ranch phase was responsible for 7% with the remaining 2% from transportation. This simulation study provides baseline emissions data for California beef production systems and indicates where mitigation strategies can be most effective in reducing emissions. During the feedlot phase, use of BAA decreased NH3 emission by 4 to 9 g/kg HCW, resulting in a 7% decrease in NH3 loss from the full production system. Combined use of ionophore, growth implant, and BAA treatments decreased NH3 emission from the full production system by 14 g/ kg HCW, or 13%. The C footprint of beef was decreased by 2.2 kg carbon dioxide equivalent (CO2e)/kg HCW using all the growth-promoting technologies, and the Holstein beef footprint was decreased by 0.5 kg CO2e/ kg HCW using BAA. Over the full production systems, these decreases were relatively small at 9% and 5% for Angus and Holstein beef, respectively. The growth-promoting technologies we evaluated are a cost-effective way to mitigate GHG and NH3 emissions, but naturally managed cattle can bring a similar net return to Angus cattle treated with growth-promoting technologies when sold at an 8% greater premium price. At CSU, researchers developed a methodology for detection of BSE Specified Risk Material in animal products. Additionally, developed antimicrobial interventions to reduce the likelihood of Salmonella contamination in raw poultry intended for use in the manufacture of frozen, not-ready-to-eat entrees. Provided food safety assistance for small meat and poultry processors through development and implementation of industry best practices. Researchers evaluated the effectiveness of FreshCase technology to extend the shelf-life of whole muscle pork and ground pork sausage and whole muscle beef and ground beef. Conducted a comprehensive consumer panel palatability rankings and establishing baseline tenderness of American lamb meat. Finally, researchers participated in national audits to determine the status of beef, pork and lamb quality in the United States. Scott Fausti (SDSU) studying uncertainty and risk with carcass quality; ability of market to communicate signals. Specific project Evaluating Grid Marketing Outcomes Over Time. They evaluated behavior related to the risk associated with the premium for carcass quality and price volatility. Greater price volatility = risk averse producers require greater premium on a grid to participate. Choice/Select spread sends mixed signals to sellers dependent on perceived cattle quality Grids generally strengthening over time, regardless of cattle quality. Outputs include 122 publications listed at end of this report plus a few highlights below: Rob Maddock (NDSU) Supplemented DDGS during grazing (all fed DDGS in the feedlot) Sup. = 0.6% of body wt. Supplemant resulted in lower WBSF (P=0.07. Only 30% of beef slaughtered as Kosher is sold that way and all experiences same Pre-harvest stress whether qualified or not. They found that those qualifying for Kosher were heavier muscled, with less marbling; much tougher (WBS), and had shorter sarcomere lengths. Antonio Faciola (UN-Reno) has used an in vitro fermentation system to evaluate different forages (evaluate fiber digestion, etc). Used 10 cattle with rumen cannulas (in situ). Omasal sampling technique (avoids problem of duodenal cannulas). Also studied Impact of canola meal vs soybean meal (they showed an increase in milk production). Mancini’s work (UCONN) showed that lipid oxidation decreased oxygen consumption, altered membrane permeability, and decreased metmyoglobin reduction. These lipid-mediated effects can influence beef color stability alter beef color. At Louisiana (Scaglia) steers’ ADG in forage versus feedlot systems ranged from 1.3 to 1.75 kg/d. A typical n-6/n-3 ratio was observed, i.e., 2.19-2.23 for samples from forage-fed steers and 10.55 for control (feedlot). The former also had significantly greater level of C18:2 cis 9 trans 11 and greater level of trans-vaccenic acid. Consumers of Asian ethnicity (n=112) participated in 2012 in the consumer panel. Asians most preferred grilling compared to skillet, roasting, or frying. Likewise, Asians most preferred medium and/or medium-well compared to other degrees of doneness of the rib-eye steaks. Regardless of the cooking method (1 or 2 sided grilling), there were no significant differences in acceptability scores for appearance, overall aroma, and overall flavor for all samples. When both populations (Latinos and Asians) are compared, grilling was the most preferred cooking method. There was a population effect in the acceptability ratings of all sensory attributes where Asians scored lower compared to Hispanics. A nationally representative sample was collected from 2,000 consumers who indicated they had eaten forage-fed beef in the past year was collected. A nationally representative sample size of 2,000 beef eaters from the general population was also collected. The survey was comprised of questions that elicited information regarding forage-fed beef consumers’ and general beef consumers’ attitudes, perceptions and behavior regarding forage-fed beef. The survey also included a conjoint experiment designed to elicit consumer preferences for selected beef product attributes. Four attributes were tested. These included product type, production source, product grade and price. Product type was tested at three levels, which included a grass-fed beef product with a USDA certification, a grass-fed beef product without a USDA certification, and a grain-fed beef product. Source was tested at three levels, including a locally produced product, a domestic product and an imported product. Grade was also tested at three levels including USDA select, choice, and prime. Price was tested at three levels, which include $2.99, $4.99 and $7.99 per pound. Preliminary results of the conjoint analysis indicates that the most preferred product is a locally produced forage-fed product with a USDA certification, prime cut, and priced at $2.99 per pound. In June 2012, the fourth year (grazing season) began with a new group of steers. Up to date, steers have been grazing summer pastures until November, with conserved forages being fed thereafter until the end of the year. This project evaluates year-round grazing systems that provide beef cattle producers in Louisiana the appropriate setting to compare to their own productions systems. Increasing interest and support of producers has improved the visibility of the Program. Activities The overall objectives of this project are to 1) Measure and improve beef quality, safety and value by assessing impacts of animal health, animal care, and processing management / production strategies. 2) Improve supply chain management, information transfer and value determination by examining strategies of information collection and dissemination. And 3) Determine factors influencing domestic and international consumer demand for U.S. beef. At WSU, Busboom and Nelson have conducted substantial work with regard to objective one. This includes assessing the impact of diet and aging on beef palatability, fatty acid composition, and aroma-active compounds contributing to beef flavor and off-flavor. Manuscripts related to in vitro and invivo studies of the effect of heat treatment and ensiling on survival of Taenia eggs were published. Studies showed that heat treatment and ensiling eggs for 28d independently eliminated infectivity to sheep. At Connecticut (Mancini), projects contributing to Objective 1 were completed to better understand raw and cooked meat color by determining the effects of 4-hydroxy-2-nonenal (HNE) on lactate dehydrogenase activity, NADH-dependent reductase, and non-NADH-dependent reductase metmyoglobin reduction. Mass spectrometric examination indicated that HNE can adduct to cysteine and histidine resides of LDH at pH 5.6. This interaction decreased NADH formation and metmyoglobin reduction, suggesting that lipid oxidation can inactivate enzymes involved in metmyoglobin reduction. At Nebraska (Calkins, Sullivan), a series of research projects were conducted contributing to Objective 1. Projects included exploration of new fabrication strategies for the beef forequarter, further investigation of the impact of feeding ethanol byproducts (distillers grains) to cattle on raw and cooked products, evaluation of natural antioxidant compounds to counteract increases in lipid oxidation due to animal diet, and assessment of the impact of antimicrobial sprays on steaks. Results were shared with the sponsoring companies, Nebraska publications, industry and professional meeting. At UC Davis (Oltjen) a partial life cycle assessment (LCA) was conducted using a whole farm model to estimate GHG and NH3 emissions from representative beef production systems in California. They used the model to compare 1) Angus-natural, with no use of growth-enhancing technologies, 2) Angus implant, with ionophore and growth-promoting implant, 3) Angus-ß2-adrenergic agonists (BAA; e.g., zilpaterol), with ionophore, growth-promoting implant, and BAA application, 4) Holstein-implant, with growth implant and ionophore application, and 5) Holstein-BAA, with ionophore, growth implant, and BAA use. At KSU (Tonsor) studied Seven Beef Demand Drivers (see NCBA report). They are food safety, product quality and form, price, nutrition, health, social aspects, and sustainability. The most influential are safety; product quality and form; sustainability; social aspects. Of those the ones the industry can influence the most are safety; product quality and form. Also involved in E coli grant and evaluating the value of Information – USDA reports/surveys (e.g., no July cattle inventory report). Also studying mCOOL – no consumer demand response so cost = a net loss. Involved in Certification of Beef Tenderness – fact sheet. At CSU, (Belk, K. E.; Pendell, D. L.; Sofos, J. N.; Tatum, J. D.; Smith, G. C.; Nightingale, K. K.; Goodridge, L. D.) outputs included evaluation of the cost/benefit of traceability and assessment of its value in market-based programs; development of science-rooted strategies and technologies to reduce foodborne illness and improve the effectiveness of policies related to food safety and trade; enhancement of palatability, processing, and marketing of beef by studying instrument grading, beef flavor and tenderness technologies, and carcass fabrication strategies. Scott Fausti (SDSU) studying uncertainty and risk with carcass quality; ability of market to communicate signals. Specific project Evaluating Grid Marketing Outcomes Over Time. They evaluated behavior related to the risk associated with the premium for carcass quality and price volatility. Currently studying packer procurement practices & how they change as market conditions change. Milestone 1: Decision was made to organize a symposium at the 2015 RMC in Nebraska, June 14-17, 2015. Glynn Tonsor has made inquiries with AMSA and received a positive response. A draft outline of a symposium on The Impact of Social Issues on the US Beef Industry has been prepared and is under review by the W-3177 committee. Milestone 2: Potential International meetings were discussed but no decisions were made. Milestone 3: The results of this project are being used by the National Cattlemen’s Beef Association to promote economic, value-enhancing practices in the meat industry. Such work benefits beef producers as the demand for beef products is growing. Reports and ongoing work by Oltjen, Pendell, and Tonsor on the costs and benefits of animal identification systems were used by USDA in their decision to stop the NAIS program and in subsequent assessments shaping voluntary identification and traceability systems. The work with distillers grains will help to ensure quality is maintained and that food waste is minimized. Antimicrobial sprays have the potential to enhance the safety of pre-cut steaks. Industry adoption needs to be documented.

Publications

See attached.

Publications Attachment:

Attachment

Impact Statements

The results of work at Nebraska are being used by the National Cattlemen?s Beef Association to promote economic, value-enhancing practices in the meat industry. Reports and ongoing work by Oltjen, Pendell, and Tonsor on the costs and benefits of animal identification systems were used by USDA in their decision to stop the NAIS program and in subsequent assessments shaping voluntary identification and traceability systems. The work with distillers grains at Nebraska and NDSU will help to ensure quality is maintained and that food waste is minimized. Antimicrobial sprays have the potential to enhance the safety of pre-cut steaks.
WSU conducts a series of Extension programs BEEF 100, 200 and 300 focused on promoting pre- and post harvest practices that enhance the quality, palatability, safety and nutritional value of beef. Past Beef 100 Program participants indicated that 100% of them increased their level of knowledge on the following indicators: Breed selection and genetics; nutrition and pasture management; record keeping and budgets; marketing of beef, lamb and pork products; and implementing a herd healthcare program and 75% indicated the programs would improve the economic status of their livestock operations during the next 12 months.
WSU conducts a series of Extension programs BEEF 100, 200 and 300 focused on promoting pre- and post harvest practices that enhance the quality, palatability, safety and nutritional value of beef. Past Beef 200 participants indicated that 100% of them increased their level of knowledge on the following indicators: Live animal and carcass evaluation; recording keeping and measuring profitability; feeding beef to meet their nutritional needs; and how to better market beef and beef products. 92% rated the Beef 200 program as highly valuable. 57%% of the individuals currently owning cattle indicated that the Beef 200 program would positively impact the economic status of their beef operation by at least $250 during the next 12 months.
WSU conducts a series of Extension programs BEEF 100, 200 and 300 focused on promoting pre- and post harvest practices that enhance the quality, palatability, safety and nutritional value of beef. Past Beef 300 participants indicated that 100% of them increased their level of knowledge on the following indicators: marketing of beef and beef products; live animal and carcass evaluation; fabrication and processing of beef carcasses; food safety measures; and adding value to beef carcasses. Also 96% rated the program as highly valuable and 71% indicated that the Beef 300 program would positively impact the economic status of their beef operations during the next 12 months.

Date of Annual Report: 09/30/2014

Report Information

Annual Meeting Dates: 09/29/2014 - 09/29/2014
Period the Report Covers: 10/01/2013 - 09/01/2014

Participants

Sullivan, Gary (gary.sullivan@unl.edu)-University of Nebraska;
Glynn, Tonsor (gtonsor@ksu.edu)-Kansas State University;
Calkins, Chris (ccalkins1@unl.edu)-University of Nebraska;
Pendell, Dustin (Dustin.Pendell@ColoState.EDU)-Colorado State University;
Oltjen, Jim (jwoltjen@ucdavis.edu)-UC Davis

Brief Summary of Minutes

A virtual committee meeting was held through Adobe Connect on September 29th. The meeting included brief descriptions of station reports followed by a business meeting. The primary discussion revolved around planning for the 2015 meeting in conjunction with the Reciprocal Meats Conference.

Accomplishments

Activity & Milestone 1: W3177 will be sponsoring an Organized Symposium as a part of the 2015 Reciprocal Meat Conference (RMC). Output & Outcome: The session will be designed to elevate awareness and initiate focused discussion on how RMC attendees can most effectively understand and respond to growing public interest in how meat is produced, processed, and marketed within the U.S.

Publications

Impact Statements

Date of Annual Report: 09/01/2015

Report Information

Annual Meeting Dates: 06/14/2015 - 06/15/2015
Period the Report Covers: 10/01/2014 - 09/30/2015

Participants

1) Kim, Brad (bradkim@purdue.edu) – Purdue University
2) Tonsor, Glynn (gtonsor@ksu.edu) – Kansas State University
3) Sullivan, Gary (gary.sullivan@unl.edu) – University of Nebraska
4) Oltjen, Jim (jwoltjen@ucdavis.edu) – University of California Davis
5) Pendell, Dustin (dustin.pendell@colostate.edu) – Colorado State University
6) Calkins, Chris (ccalkins1@unl.edu) – University of Nebraska
7) Legako, Jerrod (jerrad.legako@usu.edu) – Utah State University
8) Maddock, Robert (robert.maddock@ndsu.edu) – North Dakota State University
9) Yeoman, Carl (carl.yeoman@montana.edu) – Montana State University
10) Hess, Bret (brethess@uwyo.edu) – University of Wyoming
11) Dinh, Thu (thu.dinh@msstate.edu) – Mississippi State University
12) Ortega, David (dlortega@msu.edu) – Michigan State University

Brief Summary of Minutes

Jim Oltjen will take over as Chair and Scott Fausti will take over as Secretary for 2015-2016. Jim Oltjen will begin planning the 2016 W-3177 annual meeting. Discussions indicate meeting in early June in Denver, CO. Possibly meet with NCBA and USMEF. Will begin discussions regarding renewal at the 2016 W-3177 annual meeting.

This year’s meeting was in conjunction with the 2015 Reciprocal Meat Conference. This was an objective of W-3177’s original proposal. W-3177 sponsored a Concurrent Technical Session titled “Implications of Growing Social Interest in How Meat is Produced in the U.S.” Speakers included: Ted Schroeder – “Economic Implications of Growing Social Interest in How Meat is Produced in the U.S.”; Gary Smith – “Pre-Harvest Implications of Growing Social Interest in How Meat is Produced in the U.S.” Eric Berg – “Post Harvest Implications of Growing Social Interest In How Meat s Produced in the U.S.” Approximately 285 people attended the Concurrent Technical Session.

Accomplishments

Measures to access the additional costs of not using steroidal implants, ionophores, or beta-agonists in beef production have shown additional costs in both economic and environmental terms.  Also, the ability to provide value-added products by beef producers is limited by the lack of local slaughter facilities. Further, the value of animal identification throughout the beef industry segments allows different marketing claims and schemes, and potentially allows smaller producers to share in additional returns for adhering to prescribed protocols.  Finally, third party verification has been added to the California feedlot quality assurance program, and its value is yet to be tested. In the event of an FMD outbreak, implementing an emergency vaccination program could result in significant savings to producers, consumers and the government. We conclude there are two main drivers of economic impacts related to emergency vaccination: the size of a vaccination zone and how fast can an emergency vaccination program begin.   Researchers investigated the effect of packer oligopsony market power on fed cattle grid premium and discount levels. Empirical evidence suggest that when packers margins allow packers to exert influence over market conditions the average premium/discount per head declines by fifty cents per cwt. Furthermore, empirical evidence indicates that the primary area where pricing pressure is focused is on the grid discount system.   The committee members have been engaged in disseminating of the research output in various venues to help our stakeholders. For example, quality assurance training for both the feedlot and cow-calf sectors has been one way to communicate the results of the additional costs of not using implants, ionophores or beta-agonists. A webinar with USDA-APHIS personnel and radio interview with the KSU ag. radio station was conducted to report the economic impacts of an emergency vaccination program in the event of a foot-and-mouth disease. At the Cattle Raisers Convention and Expo results concerning what consumers think about animal welfare was discussed to ranchers/producers.

Publications

<ol> <li>M. Lyte, J. F. Legako, J. N. Martin, L. Thompson, K. Surowiec, and J. C. Brooks. 2016. Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse. Food Control. 59: 1-6.</li> <li>F. Legako, T. T. N. Dinh, M. F. Miller, and J C. Brooks. 2015 Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions. Meat Sci. 100: 246-255.</li> <li>F. Legako, J. C. Brooks, T. G. O'Quinn, T. D. J. Hagan, R. Polkinghorne, L. J. Farmer, and M. F. Miller. 2015. Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. Meat Sci. 100: 291-300.</li> <li>H. Corbin, T. G. O’Quinn, A. J. Garmyn, J. F. Legako, M. R. Hunt. T. T. N. Dinh, R. J. Rathmann, and M. F. Miller. 2015. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. Meat Sci. 100: 24-31.</li> <li>R. Hunt, A. J. Garmyn, T. G. O’Quinn, C. H. Corbin, J. F. Legako, R. J. Rathmann, J. C. Brooks, M. F. Miller. 2014. Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses. Meat Sci. 98: 1-8.</li> <li>Fausti, S.W., Wang, Z., Qasmi, B.A., and Diersen, M.A., "Risk and Marketing Behavior: Pricing Fed Cattle on a Grid", Agricultural Economics Vol. 45, 2014: pp. 601–612.</li> <li>T. Tonsor and L. Schulz. “Economic Considerations Related to U.S. Beef Herd Expansion.” Journal of Animal Science. Forthcoming. (<a href="https://www.animalsciencepublications.org/publications/jas/view/first-look/jas2014-8473.pdf">LINK</a>)</li> <li>Lister, G., G.T. Tonsor, M. Brix, T.C. Schroeder, and C. Yang. “Food Values Applied to Livestock Products.” Journal of Food Products Marketing. Forthcoming</li> <li>Tonsor, G.T. and T.C. Schroeder. (2015). “Market Impacts of E. Coli Vaccination in U.S. Feedlot Cattle.” Agricultural and Food Economics. 3:7. (<a href="http://link.springer.com/article/10.1186%2Fs40100-014-0021-2">LINK</a>)</li> <li>Tonsor, G.T., T.C. Schroeder, J. Mintert. (2014). “Using Expert Knowledge to Guide Commodity Promotion and Research Program Investments.” Journal of Agribusiness. 31:19-32.</li> <li>Pruitt, J.R. G.T. Tonsor, and K. Brooks. (2014). "End User Preferences for USDA Market Information." Food Policy. 47:24-33. (<a href="http://www.sciencedirect.com/science/article/pii/S0306919214000736">LINK</a>)</li> <li>Lusk, J.L., T.C. Schroeder, and G.T. Tonsor. (2014). "Distinguishing Beliefs from Preferences in Food Choice." European Review of Agricultural Economics. 41:627-655. (<a href="http://erae.oxfordjournals.org/content/early/2013/12/02/erae.jbt035.full.pdf?papetoc">LINK</a>).</li> <li>Klain, T.J., J.L. Lusk, G.T. Tonsor, and T.C. Schroeder. (2014). "Valuing Information: The Case of Country of Origin Labeling." Agricultural Economics. 45:635-648. (<a href="http://onlinelibrary.wiley.com/doi/10.1111/agec.12112/abstract">LINK</a>).</li> <li>Tonsor, G.T., T.C. Schroeder, and J. Parcell. 2015. Economic Impacts of 2009 and 2013 U.S. Country-of-Origin Labeling on U.S. Beef and Pork Markets. Project No. AG-3142-P-14-0054 R0. Final Report submitted to the Office of the Chief Economist, U.S. Department of Agriculture, January 26, 2015. (<a href="http://www.agri-pulse.com/Uploaded/USDACOOLEconomicReport.pdf">LINK</a>; See Appendix A)</li> <li>Tonsor, G.T. and T.C. Schroeder. "E.Coli Vaccination in U.S. Feedlot Cattle: Market Impacts." Kansas State University, AM-GTT-2015.1. February 2015. (<a href="http://www.agmanager.info/livestock/marketing/FoodSafety/default.asp">LINK</a>)</li> <li>Mollohan and Tonsor, G.T. "Premiums and Discounts on Calves and Yearlings." Kansas State University, AM-GTT-2014.1. December 2014. (<a href="http://www.agmanager.info/livestock/marketing/bulletins_2/marketing/feeder_cattle/Premiums-Discounts_FeederCattle_Dec-2014_AM-GTT-2014.1.pdf">LINK</a>)</li> <li>Farney, C. Reinhardt, G.T. Tonsor, J. Petersilie, and S. Johnson. "Beef Cow-Calf Management Options When Pasture is Limited." Kansas State University, MF-3114, August 2014. (<a href="http://www.ksre.ksu.edu/bookstore/pubs/MF3114.pdf">LINK</a>)</li> <li>Pendell, D.L., T.L. Marsh, K.H. Coble, J.L. Lusk, and S. Szmania. “Economic Assessment of FMDv Releases from the National Bio and Agro Defense Facility.” PLoS ONE 10(6): e0129134. <a href="doi:10.1371/journal.pone.0129134">doi:10.1371/journal.pone.0129134</a>.</li> <li>Schroeder, T.C., D.L. Pendell, M. Sanderson, and S. McReynoldsa. 2015. “Economic Impact of Alternative FMD Emergency Vaccination Strategies in the Midwestern United States.” Journal of Agricultural and Applied Economics 47:47–76. doi:1017/aae.2014.5</li> <li>Murphy, R.G.L.a, S.T. Howarda, D.R. Woerner, D.L. Pendell, C.L. Dixona, T.L. Desimonea, M.D. Green, J.L. Igoa, J.D. Tatum, and K.E. Belk. 2015. “Definition, willingness-to-pay and ranking of quality attributes of pork as defined by importers in Asia and Mexico.”  Journal of Animal Science 93:433–441. <a href="doi:10.2527/jas.2014-8102">doi:10.2527/jas.2014-8102</a></li> <li>Oltjen, J.W., R.D. Sainz, L.B. Barioni, D.P. Lanna and T.Z. Albertini. Evolution of parameter changes for beef cattle growth in the Davis Growth Model over 40 years.  Animal Production Science 54(12):52.</li> <li>Oltjen, J.W. 2014. Criterios para la correcta determinacion del punto de terminacion de los animals en el confinamiento:  Ventajasa y desventajas del confinamiento, desde el punto de vista del dueno del confinamiento y del dueno de los animals. Proceedings Praderas Y forrajes-XXII Congreso Internacional de Transferencia de Tecnologia agropecuaria CEA 2014,Asuncion, Paraguay 3-4 November 2014, pp. 41-52.</li> <li>Forero, L.C., J.W. Stackhouse, J.W. Oltjen, C. Kellar and A. Stackhouse.  2015.  Iphone beef cattle inventory application.  Society for Range Management 68th Annual Meeting Proceedings, Sacramento, CA, p. 124.</li> </ol>

Impact Statements

Date of Annual Report: 07/12/2016

Report Information

Annual Meeting Dates: 05/23/2016 - 05/25/2016
Period the Report Covers: 10/01/2015 - 09/30/2016

Participants

Carl Yeoman Montana
Thu Dinh Mississippi
Vitor Mercadante Virginia
Jerrad Legako Utah
Dale Woerner Colorado
Dave Gerrard Virginia
Gary Sullivan Nebraska
Michael Chao California
Dustin Pendell Kansas
Scott Fausti South Dakota
Bain Wilson Virginia
Chris Calkins Nebraska
Amilton deMello Nevada

Brief Summary of Minutes

Scott Fausti called the meeting to order at 11:45am. A round of introductions was the first order of business. The committee then reviewed the agenda for this year’s meetings and discussed issues that needed to be addressed during annual meeting. Activities on the first day began with station reports and then a guest speaker, Paul Clayton, senior vice president of export services for the U.S. Meat Export Federation. The title of Mr. Clayton’s presentation was “Challenges and Opportunities facing U.S. Beef Exports. Mr. Clayton provided the committee an update on current issues facing the U.S. beef exporters. A major issue that is of great concern continues to be the issue of traceability and the lack of a formal structure in the U.S. is considered to be a major impediment to expanded U.S. meat exports.

Bret Hess, Administrative Advisor, was not able to attend. However, he sent instructions to the Committee, suggesting that we need to be aware that the project is due to terminate federal fiscal year 2017 (October 1 – September 30). In addition to documenting how project participants have worked together to accomplish its objectives, reached its milestones, and had an impact in the annual accomplishment report (see attached template), it would be most advisable for the committee to begin working on the project renewal. Proposals for projects requesting to be renewed in federal fiscal year 2018 are due in January, 2017. He asked to know who will be serving as the point of contact if the group decides to prepare a proposal for renewal. He looks forward to receiving the project’s annual accomplishment report in 60 days (whomever is responsible may email a Word version for me to enter into NIMSS).

Scott Fausti called the business meeting to order. The first order of business was the election of incoming secretary. Jerrad Legako of Utah was elected. Jim Oltjen is the outgoing chair and will write up the annual report and submit minutes and annual report to the NIMSS system. Fausti will organize next year’s meeting. Two locations were discussed; Woerner offered to host at CSU and deMello offered to host at UNV-Reno. Consensus was leaning toward CSU but Fausti will discuss the options with both committee members. The next item on the business meeting agenda was the renewal of the project. Jerrad Legako volunteered to be the chair. It was decided that formal discussion needs to begin quickly. The committee decided that the focus on the next project should again be on beef, but includes other ruminant livestock.

Accomplishments

Accomplishments   Beef production can be improved with more accurate predictions of animal growth and carcass composition with the analysis of modern cattle—Oltjen (CA) presented updated results of UC growth models at the International Modelling conference in Cairns.   In Colorado a multidisciplinary team of experts was assembled to address the concerns of antimicrobial resistance associated with the use of antimicrobials in the livestock industry. This group is known as the Microbial Ecology Group, and the group is working with funding from the beef industry.  They successfully tracked the prevalence of antimicrobial resistant genes from feedlot to finished product.  Other CP work has updated the USDA Standard Reference for food with veal nutrient information to add further to the nutritional information of U.S. beef products to and international audience.  Further they investigated the impacts of animal age and beef carcass maturity on the eating characteristics of beef, which has led to the discussion of USDA grade changes for beef carcasses. Work has also identified the influence of beef production practices on product flavor.  Current work includes organizing the next National Beef Quality Audit.  Finally they have evaluated the safety and suitability of variety meats and offal items for international markets, and conducted residue screening to verify compliance of production practices in beef production systems.   Kansas work has shown that while E. coli risk mitigation is widely recognized as a key issue for the US cattle industry, the economics of why available E. coli vaccinations are not widely employed in feedyards present an important economic knowledge gap.  They estimated the economic incentives needed for adoption.  Also, economic factors influencing changes in herd inventories in the beef herd rebuilding phase were identified.  Factors restricting expansion include land availability, increasing production efficiency, operator demographics, capital requirements, and commodity price volatility.  Off-setting factors are unprecedented cow-calf returns, ongoing global beef demand growth, timing within the current cattle cycle, and some individual ranch factors.   In Michigan, on-going projects are quantifying consumer preferences for animal welfare attributes in meat products.  Also Chinese consumer demand for online meat retailing and emerging markets for imported meats is under investigation.  Finally, a project is underway to provide experimental evidence form Argentinean consumers for their preferences for beef retail channels and beef steak attributes.   Mississippi has established procedures to measure antioxidant status, fatty acids of various tissues, and ergovaline in blood, urine, and feces.  Ergovaline research in beef steers is an ongoing collaboration with Dr. Jerrad Legako and Dr. Chris Calkin to measure treatment effects on muscle cells and proteins, which will lead to better understanding of how tall fescue stress affects beef quality.  They are also conducting a pre-rigor beef sausage project to determine the effects of pre-rigor meat on foodborne pathogens, technological quality, and shelf life.  Initial data indicated that pre-rigor beef offered better pathogen reduction; however, such an effect is minimal compared with simple effects of processing such as salting.  Measurements on technological quality and shelf life using both descriptive sensory panel and chemical assays are ongoing.  Regarding beef production system, they are engaging in a novel approach using instrumental analysis to determine biomarkers of bull fertility.  This collaborative work with Dr. Erdrogan Memili at Mississippi State University and Dr. Arlindo Moura at the Federal University of Ceara in Brazil has identified few potential biomarkers.  Also preliminary analysis data collected in Vietnam indicated that consumers in developing regions such as Vietnam have great concern for food safety and would pay more for safer meat or meat guaranteed to be safe.  A focus group of top Vietnamese executives of a major meat trading company will shed light onto various factors that can help U.S. beef penetrate developing markets.   One of a number of Nebraska projects focuses on the relationships between product quality and competitiveness of beef. Research will be conducted to assess quality impacts for fresh and processed meats by assessing impacts of animal health, animal care, and processing management/production strategies; and to determine factors influencing domestic and international consumer demand for U.S. beef. Distillers grains, a by-product of ethanol production, have become an important component of cattle diets. However, feeding cattle distillers grains impacts fatty acid composition, color stability, and lipid oxidation in beef. Studies in this project have identified that feeding distillers grains change the phospholipid composition of cellular and organelle membranes and impacts membrane integrity. Interestingly, this may lead to slight improvements in beef tenderness. However, feeding distillers grains also increased lipid oxidation and reduced color stability. These changes must be balanced with improvements in tenderness. When cattle diets containing distillers grains were supplemented with vitamin E, no changes in the membranes were identified and the oxidation and stability of steaks was similar to those from cattle fed corn-based diets. This suggests that oxidation is likely related to the changes in composition and stability of membranes. When beef from cattle fed distillers grain is used to produce ground beef or cooked beef products, reduced shelf life due to increased lipid oxidation and discoloration were identified. However, these changes in shelf life can be negated by feeding vitamin E or adding antioxidants to the beef during further processing. This project has provided a greater understanding of the impacts of feeding distillers grain on beef quality and opportunities to counterbalance the associated changes. Research within this project was also conducted to meet consumer demands. Also, to meet demands for more natural foods, all-beef frankfurter manufactured with celery juice powder was shown to have similar quality and shelf life characteristics as those manufactured with sodium nitrite.   Empirical analysis on market structure issues facing cow/calf and feedlot operators in South Dakota is ongoing. The issue currently being investigated is feedlot operator market access to new packing plants entering South Dakota. Data are being collected on current marketing practices of regional feedlot operators. Understanding how finished cattle are being marketed in the South Dakota region will allow the development of marketing strategy recommendations to be developed for SD producers. Currently the survey instrument for a South Dakota Feedlot Study has been completed.   A project in Virginia to measure and improve beef quality, safety and value will assess impacts of animal health, animal care, and processing management/production strategies.   In the first experiment, they will compare artificial insemination pregnancy rates of cattle restrained in a conventional squeeze chute versus a breeding box.  In the second, the differences between grass and grain-fed cattle’s beef quality dictated by the extent of postmortem pH decline were investigated. They hypothesized that grass-fed cattle have a more oxidative metabolic profile than those cattle grain-fed. Higher ultimate pH (P < 0.05) was observed in the muscle of grass-fed cattle compared to that of grain-fed cattle, while no differences in glycolytic potential were detected. As predicted, the grass-fed beef exhibited a more oxidative metabolic profile as indicated by the greater (P < 0.05) abundance of SDH-A and the lower (P < 0.05) abundance of LDH and GAPDH. The longissimus dorsi of grass-fed cattle exhibits a higher ultimate pH and a more oxidative metabolic profile than grain-fed cattle. The higher ultimate pH may contribute to the darker color of grass-fed beef.  Finally, the effects of bST administration prior to fixed-time AI on pregnancy rates, fetal development and hormonal profile of beef heifers were studied.   The palatability of forage finished beef can be variable. Washington work is focused on identifying the flavor compounds associated with positive and negative flavor profiles in beef and evaluating pre- and post-harvest practices to optimize flavor profiles. Development of a short list of flavor active compounds will enhance our ability to understand factors affecting grass-fed beef flavor variability. We also conduct a series of Extension programs BEEF 100, 200 and 300 targeting the learning needs of beginning through advanced producers, and focused on promoting pre- and post-harvest practices that enhance the quality, palatability, safety and nutritional value of beef. We have worked with several organizations and companies interested using our patented Direct Methylation Procedure as well. The procedure provides efficient, cost-effective and water tolerant methods for preparing fatty acid esters from organic matter, including: obtaining organic matter having at least one fat substituent, In collaboration with Dr. Du, the effect of vitamin A on intramuscular adipogenesis in beef cattle is being investigated.  Also with him we are studying the niche market for high quality beef from small and medium farms, identifying animals, specific housing and personnel for accomplishment of this project. One objective will be to evaluate the effect of maternal nutrition during late pregnancy of Angus cows on the meat characteristics of their Angus and Wagyu sired calves.   In Indiana three beef quality research projects have been undertaken.  In the first, fresh meat color evaluation using a structured light imaging system was completed;, the second measured meat tenderness using anisotropy imaging analysis; and the third used stepwise dry or wet aging to assess the physical, chemical and quality attributes of beef loins.   North Dakota research evaluated the impact of forgage level and corn processing on beef quality. Decreased forage level and processing improved carcass weights, and processing corn increased meat redness and yellowness.   55 publications listed at end of this report   Milestones   We accomplished milestone 1 in 2015 by organizing a symposium at the Reciprocal Meats Conference in Lincoln, Nebraska.

Publications

AOTF hyperspectral image acquisition system for tenderness assessment of beef carcasses. J. Food Engineering 154:1–9. Calkins, Chris. 2015. Keeping the eating experience enjoyable: Postmortem management of heavy carcasses. Joint Animal Science Meeting of the American Society of Animal Science. J. Anim. Sci. 93 (Suppl.3):513. Carabus, A., R.D. Sainz, J.W. Oltjen, M. Gispert, M. Font-i-Furnols.  2015.  Predicting fat, lean and the weights of primal cuts for growing pigs of different genotypes and sexes using computed tomography.  J. Anim. Sci. 93:1388-1397. Chail, A., J.F. Legako, L.R. Pitcher, T.C. Griggs, R.E. Ward, S. Martini, and J.W. MacAdam. 2016. Legume finishing provides beef with positive human dietary fatty acid ratios and comparable consumer preference with grain-finished beef. J. Anim. Sci. 94(5):2184-2197. Chao, M. D., K. Domenech-Perez, and C. R. Calkins. 2015. Feeding vitamin E may reverse sarcoplasmic reticulum membrane instability caused by feeding wet distillers grains plus solubles to cattle. Midwestern Animal Science Meeting of the American Society of Animal Science. J. Anim. Sci. 93 (Suppl. 2):191. Chao, M., C. Calkins, K. Domenech-Perez, H. Voegele, and E. Kunze. 2015. Effects of dietary antioxidant supplementation of cattle finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life. Proceedings, 68th Reciprocal Meat Conference, Amer. Meat Sci. Assoc., Champaign, IL. P. 67. Chao, M.D. 2015. Impact of wet distillers grains plus solubles and antioxidants on a basic mechanism of beef tenderization. Ph.D. Dissertation, Univ. of NE – Lincoln. Chao, Michael D., Katherine I. Domenech, and Chris R. Calkins. 2016. Feeding vitamin E may reverse sarcoplasmic reticulum membrane instability caused by feeding wet distillers grains plus solubles to cattle. Nebraska Beef Cattle Report. MP103. P. 170-172. Chao, Michael D., Katherine I. Domenech, Chris R. Calkins. 2015. A Basic Mechanism of Beef Tenderization: Feeding Wet Distillers Grains Plus Solubles Contributes to Sarcoplasmic Reticulum Membrane Instability. Nebraska Beef Cattle Report. MP101. P. 117-119. Chao, Michael D., Katherine I. Domenech, Hope R. Voegele, Emery K. Kunze, and Chris R. Calkins. 2016. Effects of dietary antioxidant supplementation on cattle finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life. Nebraska Beef Cattle Report. MP103. P. 167-169. Cleveland, B. D. (2015). Effects of feeding distillers grains throughout different phased of production on shelf life of ground beef. M.S. Thesis, University of Nebraska-Lincoln, Lincoln, NE. Cleveland, B. D., Bower, C. G., Redfield, A. L., Sullivan, G. 2015. Effect of Feeding Distillers Grains and Supplementing with Dietary Antioxidants on Ground Beef Color During Retail Display. Nebraska Beef Cattle Report. MP101. P. 124. Cleveland, B. D., Redfield, A. L., MacDonald, J., Jones, T. F., Sullivan, G. 2015. Effect of Feeding Distillers Grains in Different Phases of Production on the Fatty Acid Profile and Oxidation of Frozen, Cooked Beef Links. Nebraska Beef Cattle Report. MP101. P. 122-123. Cleveland, B., Bower, C., Jones, T., MacDonald, J., Sullivan, G. 2015. Effect of feeding distillers grains and supplementing antioxidants on lipid oxidation of ground beef. Reciprocal Meat Conference. Lincoln, NE. June 14*17, 2015. Abstract #102. Cleveland, B.D., Sullivan, G.A. 2016. Effect of Feeding Distillers Grains and Supplementing with Dietary Antioxidants on Ground Beef Shelf Life and Fatty Acid Profile. Nebraska Beef Cattle Report. MP103. P. 164-166. Costa, P., J. A. Simões, A. S. H. Costa , J. P. C. Lemos, D. Navas, J. F. Hocquette, C. R. Calkins and R. J. B. Bessa. 2015. Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls. Animal 9(8):1414-1422. Diersen, Matthew, and Scott Fausti. PRICE DISCOVERY AND LOCAL INFORMATION IN CATTLE ON FEED REPORTS. Economics Commentator, No.556, September 2015, Department of Economics, South Dakota State University Diersen, Matthew., Gurung, Pratik., and Fausti, Scott. Optimal Allocation of Index Insurance Intervals for Commodities.http://purl.umn.edu/196793 Digest 70. 2015. “Meeting Market Demands Through Cooperation.” Proceedings of British Cattle Conference. Calkins, C.R. 2015. The U.S. Beef industry – meeting consumer needs. P. 9 – 10. Domenech,  Katherine I., Keni E.Z. Nubiato, Galen E. Erickson, and Chris R. Calkins. 2016. Beef fatty acid profiles from steers finished with de-oiled dry distillers grains plus solubles vs. a corn-based diet. Nebraska Beef Cattle Report MP103. P. 156-157. Domenech, Katherine I., Michael D. Chao, Joe Buntyn, Ty Schmidt, and Chris R. Calkins. 2016. Impact of supplementing cattle with Omni-Gen-AF at the receiving or finishing phase on beef shelf-life. MP103. Nebraska Beef Cattle Report. P.161-163. Fausti, Scott., Diersen, Matthew., Qasmi, Bashir., and Adamson, Bill. The Influence of Market Power and Market Trends on Grid Market Signals. Journal of Agricultural and Resource Economics. Volume 40, Number 1, January 2015. Hunt, M.R., J.F. Legako,  T.T.N. Dinh, A.J. Garmyn,, T.G. O’Quinn, C.H. Corbin, R.J. Rathmann, J.C. Brooks, and M.F. Miller. 2016. Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content. Meat Sci. 116:91-101. Kim, Y.H.B., Setyabrata, D., Kim, T., Kim, Y.L. 2015. Meat tenderness assessment using anisotropy imaging analysis. RMC conference, Lincoln, Nebraska. Legako, J. F., T. T. N. Dinh, M. F. Miller, K. Adhikari, and J. C. Brooks. 2015. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades. Meat Sci. 112:77–85. Martin, J., Cleveland, B., Jones, T., MacDonald, J., Sullivan, G. 2015 effect of feeding dried de-oiled distillers grains and addition of postmortem antioxidants on ground beef shelf life. Reciprocal Meat Conference. Lincoln, NE. June 14-17, 2015. Martin, J.C., Cleveland, B.D., Jones, T.F., MacDonald, J.C., Sullivan. G.A. 2016. Effect of Feeding Dried De-oiled Distillers Grains and Addition of Postmortem Antioxidants on Ground Beef Shelf Life. Nebraska Beef Cattle Report. MP103. P. 158-160. McCain, A. K., P. T. T. Vu, N. T. Mai, M. V. V Le, D. H. Nguyen, P. R. Broadway, L. M. Guillen, M. M. Brashears, J. R. Donaldson, M. W. Schilling, and T. T. N. Dinh. 2015. Influence of market setting and time of purchase on counts of aerobic bacteria , escherichia coli , and coliform and prevalence of salmonella and listeria in beef in Vietnam. Agric. Food Anal. Bacteriol. 5:135–152. McClenton,  B. J., C. W. Waldrip, C. G. Hart, A. T. Sukumaran, C. O. Lemley, J. R. Blanton, and T. T. N. Dinh. 2016.  Effects of summer and winter feeding of endophyte infected tall fescue seeds on average daily gain and activity of hepatic cytochrome p450 1a, 2c, 3a, aldo-keto reductase 1c, and uridine 5’-diphospho-glucuronosyltransferase in beef steers.  2016 ASAS Annual Meeting, Salt Lake, UT. Meyers, B., Kim, Y.H.B., Liceaga, A., Lemenager, R. 2015. Effects of stepwise dry/wet aging on physical, chemical and quality attributes of beef loins. RMC conference, Lincoln, Nebraska. Meyers, B., Liceaga, A., Kim, Y.H.B. 2015. Effects of sequential dry/wet aging and fast freezing on physical, chemical and quality attributes of beef loins. IFT. Chicago, Illinois. Michael D. Chao, Katherine I. Domenech, and Chris R. Calkins. 2015. Strategies to Enhance Meat Quality: Feeding Vitamin E May Reverse Sarcoplasmic Reticulum Membrane Instability Caused by Feeding Wet Distillers Grains plus Solubles to Cattle. Proceedings of the Second International Meat Science Symposium, University of Sao Paulo, Brazil. P. 73-82. Miller, E., Bower, C. G., Redfield, A. L., Sullivan, G. 2015. The Effects of Souce and Amount of Nitrite on Quality Characteristics of All-Beef Frankfurters. Nebraska Beef Cattle Report. MP101. P. 120-121. Naganathan, Konda, G. K. Cluff, A. Samal, C. Calkins, D. Jones, C. Lorenzen, and J. Subbiah. 2015. A prototype on-line Naganathan, Konda, G. K. Cluff, A. Samal, C. Calkins, D. Jones, C. Lorenzen, and J. Subbiah. 2015. Hyperspectral imaging of ribeye muscle on hanging beef carcasses for tenderness assessment. Computers and Electronics in Agriculture 116: 55–64. Naganathan, Konda, G. K. Cluff, A. Samal, C. Calkins, D. Jones, G. Meyer, and J. Subbiah. 2016. Three dimensional chemometric analyses of hyperspectral images for beef tenderness forecasting. J. Food Engineering 169: 309-320. Naganathan, Konda, G. K. Cluff, A. Samal, C. Calkins, D. Jones, R. Wehling, and J. Subbiah. 2016. Identification and validation of key wavelengths for beef tenderness forecasting. Transactions of the ASABE. (accepted) Naganathan, Konda, G., K. Cluff, A. Samal, C. Calkins, and J. Subbiah. 2015. Quality evaluation of beef and pork. In B. Park and R. Lu (Ed), Hyperspectral imaging technology in food and agriculture, Springer, NY. ISBN 978-1-4939-2836-1. Nelson, M. L., J. R. Busboom, M. Heitstuman and J. L. Schmidt, 2015. WSU Meat Animal Evaluation, Analysis and Technology Team Adding Value to Meat Products from Farm to Table: A Model of Successful Extension Programming. Journal of Extension 53:1TOT7.  <a href="http://www.joe.org/joe/2015february/tt7.php">http://www.joe.org/joe/2015february/tt7.php</a>. Nubiato, Keni E.Z., Katherine I. Domenech, Galen E. Erickson, and Chris R. Calkins. 2016. Effect of feeding de-oiled dry distillers grains plus solubles on beef oxidation, color and tenderness. Nebraska Beef Cattle Report. MP103. P. 153-155. Ortega, D.L., H. Holly Wang, Maolong Chen, 2015. Emerging Markets for U.S. Meat and Poultry in China. Choices. Qasmi, Bashir A.,Fausti, Scott W., and Underwood, Keith R. Consumers' Preferences and Willingness to Pay for Ground Bison. http://purl.umn.edu/225645 O’Quinn, T.G., D.R. Woerner, T. Engle, P. Chapman, J.F. Legako, J.C. Brooks, K. Belk, and J.D. Tatum. 2016. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters. Meat Sci. 112:90-102. Rosa, A., K. Domenech-Perez, M. Chao, H. Voegele, K. Nubiato, E. Kunze, and C. Calkins. 2015. Aging effects on selected beef muscles from carcasses classified into tenderness groups based on longissimus muscle tenderness. Proceedings, 68th Reciprocal Meat Conference , Amer. Meat Sci. Assoc., Champaign, IL. P. 73. Rosa, A.F., K. D. Perez, M. D. Chao, H. Voegele, K. Nubiato, Kunze E. and C. R. Calkins. Tenderness relationships among beef muscles during aging. 61st International Congress of Meat Science and Technology (ICOMST), Clermont-Ferrand, France. Smith, S.M, and Busboom J. 2015. WSU Livestock Carcass Grade & Cutability Calculator App for Androids and Iphones. Smith, S.M., Busboom, J.R., and Moffitt, N. 2015. Pig Handling and Training Techniques for 4-H/FFA Youth, Leaders, and Advisors. Smith, S.M., Busboom, J.R.., Heitstuman, M.D. and Moffitt, N. 2015. Basic Sheep Handling and Training for Small Scale and Youth Producers. (In Preparation) Smith, S.M., Heitstuman, M.D., Busboom, J.R., Kuber, P.S., Neibergs, J.S., & Schmidt, J. (2015). 2015 Lamb 300 Notebook.  MEAT TEAM PUBLICATIONS , Oregon version. Smith, S.M., Heitstuman, M.D., Busboom, J.R., Kuber, P.S., Neibergs, J.S., & Schmidt, J. (2016). 2016 Lamb 300 Notebook.  MEAT TEAM PUBLICATIONS , California version. Sukumaran, A. T., A. K. McCain, Y. L. Campbell, T. Kim, M. W. Schilling, and T. T. N. Dinh. 2016. Effect of pre-rigor deboning and storage time on the growth of Salmonella and E. coli in various stages of beef sausage production. Abstracts from the 69th Reciprocal Meat Conference of the American Meat Science Association. Sullivan, G.A. 2014. Impacts of Cattle Diet and Antioxidants on the Shelf Life of Ready-to-Eat Beef Products. Kemin Lectures for the Advancement of the ScienceS (KLASS), Kemin Industries, Des Moines, IA, November 5, 2014. Tonsor, G.T. and L. Schulz. 2015. Economic considerations related to U.S. beef herd expansion.  J. Anim. Sci. 93:4227-4234. Tonsor, G.T. and T.C. Schroeder.  2015.  Market impacts of E. coli vaccination in U.S. feedlot cattle.  Agric. Food Econ. 3:7. Trinderup, C.H., and Kim, Y.H.B. Fresh meat color evaluation using a structured light imaging system. 2015. Food Research International. 71C:100-107. Wang, B. Yang, Q., harris, C., Nelson, M.L., Busboom, J. R., Zhu, M., and Du, M. 2016.  Nutrigenomic regulation of adipose tissue development --- role of retinoic acid. Meat Sci. Available online April 8, 2016

Impact Statements

The palatability of forage finished beef is associated with a group of flavor active compounds associated with positive and negative flavor profiles.