Brief Summary of Minutes of Annual Meeting

Objective 1: Improve meat quality, safety, and value at all levels of the supply chain to enhance competitiveness and to evaluate economic impact of these new approaches. Colorado State's meat science department continues to focus on microbiological food safety and also conducted research to characterize postmortem aging curves for 18 beef carcass muscles. At the University of Nevada, Reno, researchers have used imaging technology to improve the understanding of how muscle tenderness evolves post-mortem and developed a new, value-added products made from culled cow's beef. The USDA Agricultural Research Service (ARS) continues to investigate the use of the hydrodynamic pressure process (HDP) to tenderize meat and its effect on meat safety. ARS also found that PCR assay tests were as accurate as culturing but quicker in detecting Salmonella contamination in chicken meat. ARS conducted research into the relationship between protein content and meat tenderness. The meat and animal science department at Iowa State (ISU) has a wide-ranging program related to meat quality. They have discovered previously unidentified alleles that are associated with pork quality traits. ISU researched the effect that vitamin E increases meat tenderness by limiting protein oxidation. They have studied the biochemistry of post-mortem pork muscles and discovered various controllable factors that impact meat quality. Escherichia coli O157:H7 has cost the food industry 270 million dollars a year from 1992-2002. Two to four million cases of salmonellosis occur in the U.S. annually. High hydrostatic pressure (HHP) is a non-thermal processing technique used to control pathogens. Results from Wyoming Station research show that Escherichia coli O157:H7 and Salmonella can be controlled by multiple hurdles (high hydrostatic pressure, moderate temperatures, and bacteriocins) in frankfurter type products. The University of California, Davis (UCD) has improved its models of the growth and composition of ruminants. UCD also developed software to estimate and evaluate growth models. Texas A&M worked on in-home consumer evaluations of beef and lamb cuts, intrinsic factors affecting tenderness of beef and lamb, and methods to improve the tenderness of beef round muscles. Objective 2: Evaluate the impacts of the changing structure of the meat industry including price discovery under alternative pricing systems, trading institutions and methods of delivery. Colorado State economists analyzed survey data to better understand factors underlying Colorado consumer preferences for beef products. South Dakota State surveyed ranchers risk and production practices, analyzing how attitudes toward risk affect sell-versus-retail decisions for feeder calves. South Dakota State also investigated the effects that shifting from voluntary to mandatory price reporting had on reported premium and discount schedules (the grid) for slaughter cattle. The USDA Economic Research Service (ERS) has found that starting in the late 1990's that the demand for Choice-grade beef began to improve. This is one of the first studies to find demand shifts consistent with growth in low-carbohydrate-diets. Economic research at the Wyoming station (WY) addressed two issues matching and inventory loss risks as facilitators of market power and the price impact of buyer dominance in English auctions. Using laboratory markets designed to incorporate alternative sources of matching risk in private negotiation trading with advance production, prices in buyer concentrated markets were about 23% below the predicted competitive level. Prices in seller concentrated markets were higher and seller earnings were twice those in the symmetric treatment. Preliminary results suggest that when a dominant buyer purchased an animal in an English-cull-cow auction, the selling price decreased $2.03/cwt (average price for all 7,722 sale observations was $33.72), ceteris paribus. Utah State (USU) completed a project in 2004 examining consumer willingness to pay for traceability in red meat (beef and pork) in Canada. The findings suggest a market for traceability and meat characteristics that can be certified using traceability exists in Canada. USU also led a round table on food traceability. Economic research at North Dakota State focused on measuring the effects of BSE on cattle and beef markets with a special emphasis on the problems faced by North Dakota producers.

REFEREED JOURNAL ARTICLES: Barmpalia, I.M., I. Geornaras, K.E. Belk, J.A. Scanga, P.A. Kendall, G.C. Smith, and J.N. Sofos. 2004. Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. J. Food Prot. 67:2456-2464. Barmpalia, I.M., K.P. Koutsoumanis, I. Geornaras, K.E. Belk, J.A. Scanga, P.A. Kendall, G.C. Smith, and J.N. Sofos. 2004. Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10 deg C. Food Microbiology 22:205-211. Boleman, C.T., D.R. McKenna, W.S. Ramsey, R.K. Peel, and J.W. Savell. 2004. Mechanisms of vitamin D3 on tenderness of lamb. Meat Sci. 67:185-190. Brooks, J.C. and J.W. Savell. 2004. Perimysium thickness as an indicator of beef tenderness. Meat Sci. 67:329-334. Ciobanu, D.D., J.W.M. Bastiaansen, S.M. Lonergan, H. Thomsen, J.C.M. Dekkers, G.S. Plastow and M.F. Rothschild. 2004. New alleles in calpastatin gene are associated with meat quality traits in pigs. J. Anim. Sci. 82:2829-2839. Cunha, B.C.N., K.E. Belk, J.A. Scanga, S.B. LeValley, J.D. Tatum and G.C. Smith. 2004. Development and validation of equations utilizing Lamb Vision System (LVS) output to predict lamb carcass fabrication yields. J. Anim. Sci. 82:2069-2076. Davis, K.J., J.G. Sebranek, E. Huff-Lonergan and S.M. Lonergan. 2004. Effect of aging on moisture enhanced pork loins. Meat Sci. 66:519-524. Davis, K.J., J.G. Sebranek, E. Huff-Lonergan, D. Ahn, and S.M. Lonergan. 2004. Influence of irradiation on quality of moisture enhanced pork loins. Meat Sci. 67:495-401. Doerscher, D.R., J.L. Briggs and S.M. Lonergan. 2004. Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels. Meat Sci. 66:181-188. Fausti, S.W., and M.A. Diersen. 2004. The Voluntary Reporting System's Ability to provide Price Transparency in the Cash Market for Dressed Steers: Evidence from South Dakota. J. Agric. Resource Econ. 29(3):533-566. Feuz, D.M., W.J. Umberger, C.R. Calkins, and B. Sitz. 2004. U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction. J. Agric. Resource Econ. 29:501-516. Holzer, Z., B.W. Berry, A.M. Campbell, A.M. Spanier and M.B. Solomon. 2004. Effect of Koshering and hydrodynamic pressure on beef color, odor, and microbial loads. J. Muscle Foods 15:69-82. Killinger, K.M., C.R. Calkins, W.J. Umberger, D.M. Feuz, and K.M. Eskridge. 2004. A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program. J. Anim. Sci. 82:3302-3307. Killinger, K.M., C.R. Calkins, W.J. Umberger, D.M. Feuz, and K.M. Eskridge. 2004. Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level. J. Anim. Sci. 82:3294-3301. Killinger, K.M., C.R. Calkins, W.J. Umberger, D.M. Feuz, and K.M. Eskridge. 2004. Consumer visual preference and value for beef steaks differing in marbling level and color. J. Anim. Sci. 82:3288-3293. King, D.A., K.L. Voges, D.S. Hale, D.F. Waldron, C.A. Taylor, and J.W. Savell. 2004. High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses. Meat Sci. 68:529-535. Kolle, B.K., D.R. McKenna, and J.W. Savell. 2004. Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat. Meat Sci. 68:145-154. Koutsoumanis, K.P., L.V. Ashton, I. Geornaras, K.E. Belk, J.A. Scanga, P.A. Kendall, G.C. Smith, and J.N. Sofos. 2004. Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of Listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 deg C. J. Food Prot. 67:2703-2711. Loureiro, M.L. and W.J. Umberger. 2005. Assessing Preferences for Country-of-Origin Labeled Products. J. Agric. Appl. Econ. In Press. Maddock, T.D., D.R. McKenna, and J.W. Savell. 2004. In-home evaluations of four lamb retail cuts. J. Muscle Foods 15:183-194. Malcolm, J., M.J. McPhee, J.W. Oltjen, T.R. Famula, R.D. Sainz. 2004. Factors affecting performance and carcass characteristics of beef cattle: a meta-analysis. J. Anim. Sci. 82(Suppl. 1):59. McKenna, D.R., C.L. Lorenzen, K.D. Pollok, W.W. Morgan, W.L. Mies, J.J. Harris, R. Murphy, M. McAdams, D.S. Hale, and J.W. Savell. 2004. Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA. Meat Sci. 66:399-406. Melody, J.L., S.M. Lonergan, L.J. Rowe, T.W. Huiatt, M.S. Mayes, and E. Huff-Lonergan. 2004. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. J. Anim. Sci. 82:1195-1205. Mies, P.D., B.R. Covington, K.B. Harris, L.M. Lucia, G.R. Acuff, and J.W. Savell. 2004. Decontamination of cattle hides prior to slaughter using washes with and without antimicrobial agents. J. Food Prot. 67:579-582. Patel, J R, A A Bhagwat, G C Sanglay and M B Solomon. 2004. Rapid detection of salmonella from hydrodynamic pressure-treated poultry using molecular beacon real-time PCR. Food Microbiology (Accepted). Patel, J.R., A.M. Williams-Campbell, M.N. Liu and M.B. Solomon. 2004. Effect of hydrodynamic pressure treatment on inactivation of Escherichia coli O157:H7 in blade tenderized beef steaks. J Muscle Foods (Accepted). Ringkob, T.P., D.R. Swartz, and M.L. Greaser. 2004. Light microscopy/image analysis of thin filament lengths utilizing dual probes on beef, chicken and rabbit myofibrils. J. Anim. Sci. 82:1445-1453. Rowe, L.J., K.R. Maddock, S.M. Lonergan, and E. Huff-Lonergan. 2004. Influence of early postmortem protein oxidation on beef quality. J. Anim. Sci. 82:785-793. Rowe, L.J., K.R. Maddock, S.M. Lonergan, and E. Huff-Lonergan. 2004. Oxidative environments decrease tenderization of beef steaks through inactivation of u-calpain. J. Anim. Sci. 82:3254-3266. Salin, Hahn, and Somwaru. 2005. Economic Evaluation of Non-Tariff Trade Barriers: Sanitary Regulations and the Broiler Market in the Western Hemisphere. J. Economic Integration (March):158-184. Schilling, M.W., N.G. Marriott, H. Wang and M.B. Solomon. 2003. Characteristics of USDA Utility cow beef subjected to blade tenderization and hydrodynamic shock waves. J. Muscle Foods 14, 131-142. Stalder, K.J., M.F. Rothschild, and S.M. Lonergan. 2005. Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality. Meat Sci. 69:451-457 (on-line November 17, 2004). Stopforth, J.D., Y. Yoon, K.E. Belk, J.A. Scanga, P.A. Kendall, G.C. Smith, and J.N. Sofos. 2004. Effect of simulated spray chilling with chemical solutions on acit-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue. J. Food Prot. 67:2099-2106. Umberger, W.J. and D.M. Feuz. 2004. The Usefulness of Experimental Auctions in Determining Consumers' Willingness to Pay for Quality Differentiated Products. Rev. Agric. Econ. 26:170-185. ABSTRACTS and CONFERENCE PRESENTATIONS Wolf, A.W., S. Bandyopadhyaay, N. Kalchayanand, B. Ray, and W.J. Means. 2004. Destruction of Escherichia coli O157:H7 in inoculated frankfurters using high hydrostatic pressure and bacteriocins. Institute of Food Technology annual meeting, Las Vegas, NV. Session 66: Recent advances in high pressure processing. Oral presentation. Wolf, A.W., S. Bandyopadhyaay, N. Kalchayanand, B. Ray, and W.J. Means. Escherichia coli O157:H7 destruction in frankfurters using hydrostatic pressure and bacteriocins. American Meat Science Assoc. Reciprocal Meat Conf., Lexington, KY, June 20-23, 2004. Poster presentation. Ashton, L.V., J.D. Stopforth, P.N. Skandamis, K.E. Belk, G.C. Smith and J.N. Sofos. 2004. Influence of inoculum preparation procedure and spoilage flora on Escherichia coli O157:H7 on fresh beef stored under anaerobic conditions at 0, 4, 12 or 25 deg C. 2004 Annual Meeting of the International Association for Food Protection. Abstract PO53 DSC. Barioni, L.G., S.J.R. Woodward, L.O. Tedeschi, C.F. Machado, J.W. Oltjen, G.B. Martha Junior and R.D. Sainz. 2004. Current and potential contributions of mathematical modeling to the management of grazing systems. Second Symposium in Grassland Ecophysiology and Grazing Ecology. Curitiba - Parana  Brazil (October). Bee, G., S.M. Lonergan, E. Huff-Lonergan. 2004. Early postmortem pH influences proteolysis of cytoskeletal proteins during aging in porcine longissimus muscle. J. Anim. Sci. 82(Suppl.1):13. Callahan, J.A., B.W. Berry and M.B. Solomon. 2004. Evaluation of a steel reflector bowl on hydrodynamic pressure processed semitendinosus beef muscles. Proc. 57th Recip. Meat Conf, Lexington, KY. Poster Abstr. #23. Choat, W., J. Paterson, K. Belk and G. Smith. 2004. Vaccination as an intervention strategy for reduction of E. coli O157 during a 45-day preconditioning period. 2004 Annual Meeting of the International Association of Food Protection. Abstract P154. DeVuyst, C.S. 2005. Exploring Producer Losses from Catastrophic Cattle Events. Presentation to North Dakota Farm Bureau Young Farmers Conference, February. Dewell, R.D., G.A. Dewell, K.E. Belk, P.S. Morley, G.C. Smith and M.D. Salman. 2004. Effect of transportation and lairage on Escherichia coli O157 in beef cattle: Pilot Study. Conference for Research Workers in Animal Disease. Eastridge, J.S., M.B. Solomon and L. Carter. 2004. Evaluation of a semi-automated slide processor for histochemical staining of muscle fibers. Proc. 57th Recip. Meat Conf., Lexington, KY. Poster Abstract #2. Erwin, K.D., C.T. Bastian, D.J. Menkhaus, and W.J. Means. 2004. Retail Beef Cuts: Impacts of and Implications for Promotion and R&D Dollars. Paper presented, Western Agricultural Economics Association Annual Meeting, Honolulu, Hawaii. Fahrenholz, T.M., J.R. Patel, E.W. Paroczay and M.B. Solomon. 2004. Prediction of beef tenderness with high performance liquid chromatography and capillary electrophoresis. Proc. 57th Recip. Meat Conf, Lexington, KY. Poster Abstr #24. Geornaras, I., I.M. Barmpalia, K.E. Belk, J.A. Scanga, P.A. Kendall, G.C. Smith and J.N. Sofos. 2004. Antimicrobial treatments to control the growth of Listeria monocytogenes following post-processing contamination of commercial bologna and ham. 2004 Annual Meeting of the International Association for Food Protection. Abstract POO6. Geornaras, I., P.N. Skandamis, K.E. Belk, J.A. Scanga, G.C. Smith, J.N. Sofos and P.A. Kendall. 2004. Antimicrobial treatments to control Listeria monocytogenes, cultured under different conditions, on commercial frankfurters formulated with and without antimicrobials during storage at 10 deg C. 2004 Annual Meeting of the Institute of Food Technologists. Abstract 67E-11. Johnson, K., S. Davies, D. Thilmany, and W. Umberger. 2004. The Price Behavior of Retail Cuts of Beef, Pork and Poultry. Paper Presented in Organized Symposium: Advances in Panel Data Econometric Methods. American Agricultural Economics Association Annual Meetings, Denver, Colorado. August 4, 2004. Liu, M.N., J.A. Callahan, M.B. Solomon, B.T. Vinyard and J.R. Patel. 2004. Tenderization of Brahman top rounds by hydrodynamic pressure processing and blade tenderization. Proc. 57th Recip. Meat Conf., Lexington, KY. Poster Abstr #52. Liu, M.N., M.B. Solomon, J.R. Patel, B.T. Vinyard and J.A. Callahan. 2004. Effects of hydrodynamic pressure processing and blade tenderization on beef top rounds. BARC Poster Day. Abstr #42. Mendez, G. Ch., E. Huff-Lonergan, J.O. Matthews, C.M. Schultz-Kaster, and S.M. Lonergan. 2004. Effects of duration of carcass scalding on pork quality. J. Anim. Sci. 82(Suppl. 2):56. Menkhaus, D.J., O.R. Phillips, C.T. Bastian, and L.B. Gittings. 2004. Matching and Inventory Loss Risks as Facilitators of Market Power in Private Negotiation Spot Trading, Paper Presented, American Economics Association Annual Meeting, Denver, Colorado. Patel, J.R., A.M. Williams-Campbell, M.N. Liu and M.B. Solomon. 2004. Effect of hydrodynamic pressure treatment on inactivation of Escherichia coli O157:H7 in blade tenderized beef steaks. Proc. 57th Recip. Meat Conf, Lexington, KY. Poster Abstr #66. Patel, J.R., A.M. Williams-Campbell, M.N. Liu and M.B. Solomon. 2004. Hydrodynamic pressure processing, blade tenderization, and food safety. BARC Poster Day. Abstr #46. Patton, B.S., M.S. Honeyman, R.C. Johnson, and S.M. Lonergan. 2004. The effects of swine finishing environment on fresh pork quality. J. Anim. Sci. 82(Suppl. 2):56. Ransom, J.R., J.N. Sofos, K.E. Belk, J.A. Scanga and G.C. Smith. 2004. Effectiveness of activated and non-activated lactoferrin, lactic acid and water in reducing Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium populations on fresh and ready-to-eat beef products. Proc. Reciprocal Meat Conference 57:67 (Abstract). Ransom, J.R., K.E. Belk, J.A. Scanga, J.N. Sofos and G.C. Smith. 2004. Investigation of cattle feedlot management practices to reduce Escherichia coli O157. 2004 Annual Meeting of the American Society of Animal Science. Abstract. (Submitted in March 2004). Ransom, J.R., K.E. Belk, J.A. Scanga, J.N. Sofos and G.C. Smith. 2004. Investigation of cattle feedlot management practices to reduce Escherichia coli O157:H7. Proc. 2004 Joint Annual Meeting of American Dairy Science Association, American Society of Animal Science and Poultry Science Association. Abstract, p. 83. Ringkob, T. P. 2004. Meat processing 101 for niche markets. Proc. Niche Meat Conference. Univ. of California-Davis. Rose, S.R., K.E. Belk, J.N. Sofos, J.A. Scanga, K.L. Hossner and G.C. Smith. 2004. Effects of lactic acid treatments on microbiological, chemical and sensory properties of stored fresh beef trimmings. Proc. 2004 Joint Annual Meeting of American Dairy Science Association, American Society of Animal Science and Poultry Science Association. Abstract, p. 83. Scanga, J.A., W.A. Phelps, K.E. Belk, J.N. Sofos, G.R. Schmidt, W.R. Wailes, W.J. Umberger, S.R. Koontz, F.B. Garry, W. Cunningham and G.C. Smith. 2004. Bio-Waste Disposal And Utilization. pp. 1-101. Proceedings of the Bio-Waste Disposal Conference (Denver, CO), Department of Animal Sciences, Colorado State University, Fort Collins, CO. Smith, G.C., J.D. Tatum, J.N. Sofos, K.E. Belk and J.A. Scanga. 2004. Do Organic Husbandry Practices Make Beef And Dairy Products Safer? pp. 1-13. Proceedings of the Annual Meeting of the American Chemical Society. (Abstract at AGRO 23). Philadelphia, PA. Sofos, J.N., I. Geornaras, I.M. Barmpalia, J.D. Stopforth, L.V. Ashton, K.E. Belk, J.A. Scanga and G.C. Smith. 2004. Optimization of antimicrobials for control of Listeria monocytogenes and for acceptable pork product quality. pp. 1-8. Proc. Pork Academy 2004 Conference, Des Moines, IA. Solomon, M.B. and V. Pursel. 2003. Improving pork tenderness using hydrodynamic pressure. Abstract W76. J. Anim. Sci. 81(Suppl 1):314. (Abstr). Solomon, M.B., M. Liu, J. Patel, E. Paroczay and J. Eastridge. 2004. Tenderness improvement in fresh and frozen/thawed beef strip loins treated with hydrodynamic pressure processing. Abstract M71. J. Anim. Sci. 82 (Suppl. 1):18. (Abstr). Solomon, M.B. 2003. Improving the tenderness of meat with hydrodynamic pressure. Feed Info News Service. http://www.feedinfo.com. Stahl, C.H., T.R. Callaway, L.M. Lincoln, S.M. Lonergan, and K.J. Genovese. 2004. Colicins E1 and N are effective against Escherichia coli strains responsible for post-weaning diarrhea and edema disease. J. Anim. Sci. 82 (Suppl.1):407. Stahl, C.H., L.M. Lincoln, T.R. Callaway, and S.M. Lonergan. 2004. Colicin E1 kills Escherichia coli F4 (K88) and F18 strains in vitro. J. Anim. Sci. 82 (Suppl. 2):66. Stopforth, J.D., L.V. Ashton, P.N. Skandamis, K.E. Belk, J.A. Scanga, G.C. Smith and J.N. Sofos. 2004. Decontamination interventions to reduce Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass tissue. 2004 Annual Meeting of the International Association for Food Protection. Abstract PO15. Umberger, W.J., and M.L. Loureiro. 2004. A Choice Experiment for Beef Attributes: What Consumer Preferences Tell Us. Presented at the American Agricultural Economics Association Annual Meetings. Denver, Colorado. August 3, 2004. Umberger, W.J., and M.L. Loureiro. 2004. Food Safety, Country-of-Origin, Traceability and Tenderness: Whats Most Important in Beef Purchasing Decisions. Presented at the Western Agricultural Economics Association Annual Meetings, Honolulu, Hawaii, July 2, 2004. J. Agric. Resource Econ. 29:594. Umberger, W.J., D.M. Feuz, S. Perversi, C.R. Calkins, and B. Sitz. 2004. Consumer Preference and Willingness to Pay for U.S. versus Australian and Canadian Beef. Presented at the Western Agricultural Economics Association Annual Meetings, Honolulu, Hawaii, July 1, 2004. J. Agric. Resource Econ. 29:589. BOOKS AND CHAPTERS Barioni, L.G., J.W. Oltjen and R.D. Sainz. In Press. Iterative development, evaluation and optimal parameter estimation of a dynamic simulation model: A case study. In: Modeling Nutrient Utilisation in Farm Animals (J. Dijkstra , Ed.). CABI Publishing, New York. Belk, K.E. and J.A. Scanga. 2004. Slaughter-Line Operation. In: Werner K. Jensen, Carrick Devine, Michael Dikeman (Eds.) Encyclopedia of Meat Science. Elsevier Ltd., Oxford, U.K. ISBN 0-12-464970-X (set). Farm Foundation (E.C. Jones and D. Bailey, eds.). 2004. Food Traceability and Assurance in the Global Food System. July. Fausti, S.W. 2004. Beef Cattle: Marketing, (Eds. W.G. Pond and A.W. Bell), Encyclopedia of Animal Science, Marcel Dekker Publishing, pp.81-84. Oltjen, J.W., R.D. Sainz, A.B. Pleasants, T.K. Soboleva and V.H. Oddy. In Press. Representation of fat and protein gain at low levels of growth and improved prediction of variable maintenance requirement in a ruminant growth and composition model. In: Modeling Nutrient Utilisation in Farm Animals (J. Dijkstra , Ed.). CABI Publishing, New York. Sainz, R.D., L.G. Barioni, P.V. Paulino, S.C. Valadares Filho and J.W. Oltjen. In press. Differences in growth patterns of Nelore in relation to British beef cattle breeds assessed using a dynamic, mechanistic model of cattle growth and composition. In: Modeling Nutrient Utilisation in Farm Animals (J. Dijkstra , Ed.). CABI Publishing, New York. MASTERS THESES Anderson, Ryan H. 2004. Financial Impacts of a Bovine Spongiform Encephalopathy Outbreak on North Dakota Agricultural Banks. MS Thesis, Department of Agribusiness and Applied Economics, North Dakota State University. Aware, Rozhyer. 2004. Testing the Robustness of Relative Risk Elicitation Procedures Using Cow/Calf Operators Economic, Social, and Behavioral Attributes, Masters Plan B, Dept. of Economics,South Dakota State University, July. Priebe, Joe. 2004. The Effect of Mandatory Price Reporting on the Structure of Weekly Reported Grid Premium and Discount Prices for Fed Cattle. Masters Thesis, Dept. of Economics, South Dakota State University, April. Scheer, Jennifer. 2004. Measurement of Concentration Due to Shared Agency and the Potential Impacts of a Dominant Buyer in an English Auction, Masters Thesis, Department of Agricultural and Applied Economics, University of Wyoming. Westphalen, Amity Dawn. 2004. Effects of pH and muscle type on the viscoelastic and water holding properties of porcine myofibrillar proteins during heat induced gelation. Wolf, A.W. 2004. Destruction of Escherichia coli O157:H7 and Salmonella in frankfurters using hydrostatic pressure and bacteriocins. Masters Thesis. University of Wyoming Graduate School and Department of Animal Science. Popular, Government, University and Extension Publications. Casey, Susan, Bob Butler and Tom Ringkob. 2004. Value-added retail products from cull cows for the Hispanic and other niche markets. Proc. Cattlemens Update. pp. 40-43. Univ. of Nevada-Reno. Hahn, Beef and Pork Values and Prices Spreads Explained Electronic Outlook Report LDPM11801, United States Department of Agriculture Economic Research Service, Washington, DC, May 2004 http://www.ers.usda.gov/publications/ldp/APR04/ldpm11801/DBGen.htm. Sitz, B, C. Calkins, W. Umberger and D. Feuz. 2004. Consumer acceptance and value of beef from various countries of origin. NE Beef Cattle Report MP-80A, p. 83-85, January. Sitz, B, C. Calkins, W. Umberger and D. Feuz. 2004. Consumer acceptance and value of wet aged and dry aged beef steaks. 2004 Nebraska Beef Report. MP-80A, p. 86-88, January. Sitz, B, C. Calkins, W. Umberger and D. Feuz. 2004. Consumer Preference and Value of Beef with Country-Of-Origin Labeling. 2004 Nebraska Beef Report. MP-80A, p. 81-82, January. Thilmany, D., W. Umberger and A. Ziehl. 2004. Consumer Response to Beef Due to the December 2003 BSE Incident in the U.S. Agricultural Marketing Report, Department of Agricultural and Resource Economics, CSU Cooperative Extension. AMR 04-01, June. Umberger, W.J. 2004. The National Animal Identification System and Country-of-Origin Labeling: How Are They Related? Western Extension Marketing Fact Sheet. Colorado State University, CSU Cooperative Extension. WEMC FS#4-04, Fall.