Product Quality Research

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Results 1 - 10 of about 342.

2015/2016 National Beef Tenderness Executive Summary

The National Beef Tenderness Survey (NBTS) has been conducted every five years for the last 25 years to verify and document improvements in beef tenderness and direct ongoing tenderness research. The 2015/2016 NBTS Executive Summary provides an overview of the industry’s steady progress in assuring the best possible beef product.

Tags: Aging (Wet/Dry), Executive Summary, Juiciness, Palatability/Beef Quality, Product Quality, Tenderness

Published: 2016

2010/2011 National Beef Tenderness Survey

Beef palatability is determined by tenderness, juiciness, and flavor, with tenderness being the most importnat economic and quality factor, since consumers are willing to pay a premium for guaranteed-tender meat products. Find out what progress the industry has made in tenderness over 20 years.

Tags: Aging (Wet/Dry), Executive Summary, Juiciness, Meeting Summary, Palatability/Beef Quality, Product Quality, Tenderness

Published: 2010

      

The History of Instrument Assessment of Beef

This Executive Summary reviews the thirty-year history of the evolution of instrumentation as a means for assessing beef yield traits in the United States.  A graphic timeline of the history and a description of the various instrumentation approaches are included.

Tags: Executive Summary, Instrument Grading, Palatability/Beef Quality, Product Quality, Tenderness, Yield Grade/Cutability

Published: 2008

         

Dry Aging of Beef

This executive summary describes dry aging and discusses the advantages and disadvantages of the process.  Special attention is given to quality, palatability, and economic parameters important to those who market and purchase dry-aged beef.


Tags: Aging (Wet/Dry), Executive Summary, Palatability/Beef Quality, Product Quality, Tenderness

Published: 2008

         

Ethanol Co-Product Research

A checkoff-funded summit titled “Ethanol Co-Products – Beef Product Implications” was held in November 2006 with researchers from around the country to develop a summary of existing research and establish future research needs. In response to these identified needs, The Beef Checkoff funded a total of six research projects to determine the impact of feeding high levels of ethanol coproducts (i.e., distiller’s grains) on beef end-product quality and safety.

Tags: Executive Summary, Other Topic, Palatability/Beef Quality, Product Quality

Published: 2008

 

Post-Harvest Practices for Enhancing Beef Tenderness

Tenderness has been identified as the primary determinant of eating satisfaction. This executive summary describes the structure of muscle and discusses 15 post-harvest practices which impact final product tenderness.

Tags: Aging (Wet/Dry), Executive Summary, Post-Harvest, Product Quality, Tenderness

Published: 2008

Pre-Harvest Factors Affecting Beef Tenderness in Heifers

Existing research suggests that beef produced by heifers is more likely to be tough compared to beef from steers.  This executive summary explains the differences and provides tips for heifer management to minimize tenderness problems.

Tags: Executive Summary, Marbling/Quality Grade, Palatability/Beef Quality, Pre-Harvest, Product Quality, Tenderness

Published: 2007

         

Carcass Merit Project 

From 1980 to 1997, demand for beef decreased by approximately 50 percent, according to data collected for the Cattlemen’s Beef Board (CBB). This dramatic downward decline in the beef demand index heightened the industry’s awareness of the need to provide a more consistent product for consumers.

Tags: Executive Summary, Other Topic, Product Quality, Tenderness

Published: 2006

 

Pre-Harvest Cattle Management Practices for Enhancing Beef Tenderness

Industry innovation makes it possible to manage product attributes across the entire beef chain.  Tenderness is a key determinant of eating satisfaction.  This executive summary analyzes several different pre-harvest factors that can be managed to enhance tenderness characteristics.


Tags: Executive Summary, Marbling/Quality Grade, Pre-Harvest, Product Quality, Tenderness

Published: 2006

         

The Chemistry of Beef Flavor

Of all sensory traits, flavor and tenderness are most important for affecting consumer acceptance of beef.  This executive summary examines how a wide array of volatile compounds make up beef flavor.

Tags: Executive Summary, Flavor, Marbling/Quality Grade, Product Quality

Published: 2006