Product Enhancement Research
The Product Enhancement Research program includes the study of beef quality, muscle traits and characterization, carcass trait genomics, muscle tenderness and yield, flavor and palatability, and new technologies.
Use the fly-out menu bar on the left to find Executive Summaries, Fact Sheets, Project Summaries and other information on beef product enhancement.
Featured Research
1. Bovine Myology & Muscle Profiling
Muscle Profiling research was conducted with funding by The Beef Checkoff to profile the physical and chemical characteristics of 39 muscles from the underutilized chuck and round to more fully recognize their value. This project represents the most extensive study of the muscles of the chuck and round ever reported. Visit the Web site below that serves as a comprehensive resource of beef muscular anatomy for both academia and industry.
Bovine Myology & Muscle Profiling Web Site
These results have helped drive the industry’s product application and development along with a transition to single-muscle fabrication. Further information in single-muscle “value-added cuts” can be found by following the link below.
Beef Value-Added Cuts
2. Veal Optimization Study
Capitalizing on success from beef’s muscle profiling study, the veal industry recently completed a similar study titled Veal Optimization. The Beef Checkoff helped identify new cuts from the previously underutilized veal chuck that will allow chefs to meet multiple price points, create signature dishes and add unprecedented variety and value. Read the study overview below or visit www.vealstore.com for more information.
The Veal Optimization Study Reference Guide
3. Beef Cutout Calculator
The Beef Cutout Calculator is an interactive program funded by The Beef Checkoff and developed at Colorado State University to provide all interested parties an in-depth view of carcass composition and value. The Cutout Calculator can rapidly derive expected cutout yields and values and help develop cutout strategies to meet individual needs.
Interactive Beef Cutout Calculator
Beef Cutout Calculator Fact Sheet
4. Ground Beef Shelf-Life by Package Type
Click on the link below for information on the typical shelf-life of ground beef compiled by the American Meat Institute (AMI).
AMI Ground Beef Shelf-Life Document
5. “Non-Conforming” Beef Products
The checkoff-funded 2005 National Beef Quality Audit identified beef carcass ‘nonconformities’ that result in quality challenges for the beef industry. These challenges include heavy weight carcasses, yield grade 4s and 5s, low quality grade carcasses and dark cutting carcasses. The Product Enhancement research program is attempting to provide information to support potential mitigation strategies for these ‘nonconformities’ through checkoff-funded research and by encouraging industry dialogue.
A Non-Conforming Beef Strategy Summit was hosted in June of 2007 at Texas A&M University with funding support from The Beef Checkoff to bring together industry professionals to discuss this specific topic. Visit the link below to view presentations from the summit and check back soon for a full meeting summary.
Non-Conforming Beef Strategy Summit Presentations
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