National Cattlemen’s Beef Association. We collaborate with NCBA on a frequent basis to address high priority industry problems related to meat safety and meat quality. Recent examples include:
- developing hide interventions to reduce the chance of carcass contamination;
- determining the microbiological quality of imported beef trim destined for ground beef;
- determining the prevalence of E. coli O157:H7 over time in feces and on hides of feedlot cattle;
- determining the prevalence of pathogens on hides and carcasses at cow/bull processing plants
- developing improved enumeration methodology for E. coli O157:H7 and Salmonella ssp. from feces, hide, carcass, and ground beef samples;
- determining the length of time E. coli O157:H7 survives on the hides of feedlot cattle;
- developing non-invasive on-line beef tenderness prediction technology;
- developing slice shear force tenderness measurement methodology for use on 20 different muscles;
- training other institutions to conduct slice shear force;
- evaluating the potential of lower valued muscles to replace steaks with inconsistent tenderness on restaurant menus.
Cargill Meat Solutions, Tyson Fresh Meats, Swift & Company, Smithfield Foods, National Beef, Harris Ranch Beef, Sam Kane Beef Processors. We have a very good relationship with these companies and are in frequent contact with their executives to determine their high priority issues and to collaborate with them to address these issues related to meat safety and meat quality. Some examples include all of the above studies and the following:
- Development of image analysis technology for on-line beef carcass yield grade measurement
American Sheep Industry Association and lamb processing plants. We have collaborated with ASI to determine the prevalence of pathogens on pelts and carcasses at lamb processing plants.
USDA-Agricultural Marketing Service. We have collaborated with AMS to assist in the development of standards for certification of instruments for on-line measurement of ribeye area, yield grade, and tenderness.