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      • White Papers
        • 2015/2016 National Beef Tenderness Survey
        • 1999 National Beef Tenderness Survey
        • 2005 National Beef Market Basket Survey
        • 2005 National Beef Tenderness Survey
        • Carcass Merit Project
        • Customer Satisfaction II
        • Customer Satisfaction II The Value of Tender Beef
        • Dry Aging of Beef
        • Ethanol Co-Products Research Summary
        • Industry Guide for Aging Beef and Addendum
        • Irradiation Beef Industry Study
        • Irradiation Consumer Perceptions
        • Post-Harvest Practices for Enhancing Beef Tenderness
        • Pre-Harvest Cattle Management
        • Pre-Harvest Factors Affecting Beef Tenderness
        • 2010 Tenderness Survey
        • The Chemistry of Beef Flavor
        • The History of Instrument Assessment of Beef
      • Fact Sheets
        • Post-Mortem Aging
        • Beef Breakdown
        • Understanding the Different Kinds of Beef in the Marketplace
        • Beef Grading
        • Beef Packaging
        • Beef Shelf-Life
        • Beef Steak Color Guide
        • Modernization of the U.S. Standards for Grades of Carcass Beef
        • Color Changes in Cooked Beef
        • Steak Thickness and Cooking Methods
        • Dark Firm and Dry Beef
        • Grading Predictions of Beef Palatability
        • Quality Impacts When Changing the Forequarter Break Point
        • Iridescence
        • Marinating of Beef for Enhancement
        • Dietary Vitamin E
        • Mechanical Tenderization of Beef
        • Muscle Profiling
        • Beef Tenderness Timeline
        • Ranking of Beef Muscles for Tenderness
        • AMI Shel-Life Fact Sheet
        • Slice Shear Force
        • Tenderness
        • Top 10 Most Tender Muscles in the Beef Carcass
        • Understanding and Improving Quality Grade
        • Does Vitamin D3 Improve Beef Tenderness
      • Project Summaries
        • 2021
          • Utilizing the F94L Myostatin Gene in Beef-on-Dairy Breeding Systems to Increase Carcass Value and Improve Beef Profitability
          • Evaluating the impact of early postmortem temperature variation of beef muscle tenderness and color development
          • Suitability of beef x dairy crosses as moderate-sized subprimal alternatives for the foodservice industry
          • Sensory and chemical characterization of ground beef and plant-based protein alternatives
          • Consumer evaluation of plant-based ground beef alternatives (GBA) in “real-world” eating scenarios
        • 2016 - 2020
          • Influence of Meat Packaging
          • Impact of Carcass Size Rate of Chilling and Electrical Stimulation
          • Impact of Aging on Tenderness and Flavor
          • Grilling Temperature Effects on Tenderness and Juiciness of Steaks
          • Flavor Phase II
          • Factors Affecting Palatability
          • Effects of Cooking Temperature and Degree of Doneness on Tenderness and Flavor
          • Effect of Liver Abscess Severity on Meat Tenderness and Sensory Attributes
          • Determination of Objective and Subjective Juiciness
          • Consumer Thresholds for Beef Tenderness and Juiciness
          • Beef Flavor Myology 2
          • Development of Volatile and Non-Volatile Flavor Compounds
          • Capabilities of REIM
          • Studies In Cookery and Beef Flavor
          • Modeling Beef Flavor
          • Evaluating Effects of ABX Spray on Flavor
          • Flavor Myology
          • Effect of Beef Carcass Size and Aging Period on Display Color, Tenderness, and Palatability of Steaks from the Inside Round
          • Improved Beef Quality and Palatability through Novel Fresh Beef Tumbling and Aging
          • Using Metabolomics to Predict and Guarantee Beef Flavor to the Consumer
          • Do market-driven storage conditions (fresh versus frozen) of subprimals and steaks impact beef tenderness and consumer acceptability?
          • Fatty acid composition, percentage intramuscular lipids, and beef tenderness, juiciness, and flavor
          • Consumer Acceptance and Shear Force Values of Top Sirloin Steaks Prepared using Sous Vide Versus Flat-Top Grill Cookery Methods
          • Determining Specifications for Tenderness Claims of Beef Top Sirloin by Comparing Top Sirloin and Strip Loin as Impacted by Quality Grade Program, Grading Camera Predicted Slice Shear Force Class, and Postmortem Aging Time
          • Understanding the Influence of Beef x Dairy Crossbred Cattle on Eating Quality, Retail Display and Chemical Composition in Beef Strip Loins
          • Palatability of Individual Beef Steaks in Vacuum Rollstock Packaging after Extended Dark Storage or Retail Display
          • Understanding the Impact of Reduced Water Use Beef Spray Chilling System on Beef Carcass Quality and Saleable Yield
          • Beef Flavor Beyond Fat
          • A Preliminary Study to Investigate the Contribution of Different Tenderness Factors to Beef Loin, Tri-Tip and Heel Tenderness
          • Optimization of Beef Wet Aging to Maximize Flavor and Tenderness
          • A Study to Investigate the Contribution of Different Tenderness Components to Individual Beef Muscle Tenderness in 8 Major Beef Muscles
          • The Deep Chill Process: A Novel Approach for Increasing Yield, Enhancing Tenderness, Stabilizing Microbial Soundness of Fresh Beef Cuts while Improving the Overall Efficiency of the US Beef Industry
          • Contribution of Mitochondrial Function to Beef Longissimus Flavor, Tenderness, and Color Stability Across pH Class
          • Understanding the Effect of Phenotype Expression in the Dairy Beef Model on Beef Quality
          • Native Beef MMP-9 may Contribute to Postmortem Collagen Degradation in Extended Aged Beef
          • National Beef Tenderness Survey – 2020
          • Determination of optimum practices for frozen whole-muscle steaks
          • Investigating the impact of temperature during transport on fresh beef yield and color stability
          • Predicting Beef Flavor
          • Metabolomics
          • Influence of Increasing Carcass Weight
          • Flavor Audit
          • Evaluating Rapid Evaporative Ionization Mass Spectrometry
          • Do Carcass Weight and Ribeye Size Impact Beef Palatability
          • Contribution of Tenderness Factors
          • Determination of Package and Muscle Type Influence
        • 2011 - 2015
          • Targeted Aging for Beef
          • Development of Pictorial Color Guide
          • Impact of Relative Humidity During Cooking
          • Flavor of Ground Beef II
          • Flavor of Ground Beef I
          • Flavor Drivers for Light and Heavy Beef Eaters
          • Effects of Various Post Mortem Aging Periods
          • Effect of Implant Strategy and Supplementation
          • Effect of Beef Strip Loin Enhancement
          • Development of Relative Aroma Intensity Values
          • Characterizing Products from Beef Rib
          • Beef Tenderness Survey
          • Beef Rib Alternative
          • Thermodynamics of Steaks
          • The Influence of Diet on Calcium Flux
          • Pressed Juice Percentage Method
          • Improving Tenderness with Commercial Implementation of Freeze Age Process
          • Impact of Elevated Aging Temps
          • Identifying Factors Contributing to Beef Flavor and Tenderness
          • Postmortem Aging Times for Beef Steaks Marketed through the Retail Channel
          • Postmortem Aging Specifications Needed to Ensure Tenderness in the Top Sirloin
          • Investigation of Beef Flavor
          • Influence of Production History and Lean Muscle Characteristics Beef Flavor Atributes
          • Consumer Attitudes of Predicted Flavor Aromas in Steaks
          • Carcass Maturity on Eating Quality
          • Beef Flavor Kinetics and Thermodynamic Properties of Whole Muscle and Ground Beef
          • Beef Flavor Attributes for Millenials In Home Placement Study
          • Preference for Beef Flavors Among Consumers
          • Steak Thickness and Foodservice Cooking Methods on Consumer Perceptions
          • Using High Pressure Pasteurization as Tenderness Process
          • Supplementation of Glycerol or Fructose to Enhance Marbling
          • Vitamin C Supplementation
          • Beef Flavor Attributes and Consumer Perceptions
          • Aging Vacuum-Packaged Steaks Versus Subprimals
          • Beef Flavor Attributes for Millenials
          • Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness
          • Mechanism of Meat Tenderization During Oxidation
          • Effects of Growth Promotant Technologies
          • Impact of Beef Chuck Muscle Isolation on Retail Premium Ground Programs
          • Skeletal Muscle Differentially Influences Marbling Development
          • Defects Caused by Antimicrobial Interventions
          • Sensory Flavor Analysis of Beef Steaks
          • Retail Beef Tenderness Surveillance
          • Producing Premium Grinds with Brisket Trimmings
          • Effect of Subprimal Type Quality Grade and Aging Time on Display Color
          • Effects of Extended Aging on Shelf Life
          • Effects of Carcass Maturity on Eating Quality of Beef Produced
          • Discovering Ground Beef Performance through Premium Grind Concepts
          • Determination of Aromatic Production from Surface Browning
          • Flavor of Steaks of Varying Fat Levels
          • Aging and Tenderization of Gluteus Medius
          • Beef Flavor Attributes and Consumer Perception
          • Prediction of Beef Flavor by Precursor and Volatile Compounds
          • Physiological Mechanisms Regulating Development of Marbling
          • Management Factors Affecting Inherent Beef Flavor
          • Long Postmortem Aging Effects Beef Top Loin and Top Sirloin Steaks
          • Increasing Marbling Gene Expression with Dietary Lipids
          • Ground Beef Quality from Premium or Commodity Trim
          • Effects of Post Mortem Aging Time and Type on Quality
          • Effects of Aging on the Color Intensity and Stability of Beef
          • Effect of Packaging Type and Storage Temperature on the Quality
          • Consumer Preferences for Beef Flavor Characteristics
          • Compounds Responsible for Positive Beef Flavor
          • Analysis of Quality of Non traditional Beef Grind
          • Precursors to Beef Flavor
        • 2006 - 2010
          • Adding Value to Non Conforming Beef Carcasses
          • Anionic Mineral Supplementation
          • BioBullet Versus Traditional Injection Techniques on Tissue Damage and Tenderness
          • Carcass Quality and Longissimus Tenderness
          • Cause and Prevention of Liver Flavor
          • Color Stability Fatty Acid Profile and Shelf Life of Ground Chuck and Round
          • Development of a Cutting Test Tutorial
          • Effect of Needle Tenderization Aging Time and Aging Temperature on Proteolysis and Tenderness
          • Feeding Ractopamine Hydrochloride
          • Hyperspectral Imaging to Predict Tenderness and Marbling Score
          • Impact of Cutting Procedures on Tenderness Properties of Beef Knuckle
          • Packaging Atmospheres and Injection Enhancement on Tenderness Sensory Traits and Color
          • Improving Tenderness of Underutilized Muscles from Pasture Fed Steers
          • Mapping Tendernes of Serratus Ventralis
          • Round Muscle Profiling
          • Shelf Life of Veal Shoulder During Cooler Aging
          • Solubilized Proteins as an Alternative to Phosphates
          • Strategies for Variation in Functional Properties of Chuck and Round
          • Super Saturation Oxygen Packaging to Improve Lean Color
          • Temperament Indicator Traits to Predict Growth Performance and Beef Tenderness
          • Tenderness Flavor Yield Assessments
          • Tenderness of Veal Shoulder
          • Threshold Levels for Warner Bratzler Shear Force
          • Value Optimization of Muscles from the Veal Chuck
          • Effects of Dietary Fat
          • Characterizing Quality and Composition
          • Effects of Distillers Grains and Corn Processing on Marbling
          • Alternative Fabrication Methods
          • Beef Carcass Value Optimization
          • Blended Lipid Solutions to Enhance Nutritional Value Ground Beef
          • Characterizing Quality and Composition
          • Economic Value of Beef Tenderness based Fed Cattle Valuation System
          • Effects of Dietary Fat
          • Effects of Distillers Grains and Corn Processing on Marbling
          • Effects of Implanting and Feeding Zilpaterol
          • Enhancing Beef Tenderness
          • Evaluating Impacts of Gender on Fatness Muscling and Weight on the Cutability
          • Exploring Needle Free Injection Enhancement
          • Feed Efficiency and Carcass Traits
          • Inhibiting Ruminal Lipolysis
          • Innovative Fabrication Methods
          • Managing Dietary Crude Protein to Increase Marbling Disposition
          • Merchandising Ribeye and Striploin
          • Near Infrared and In plant Video Image Analysis Systems
          • Profiling of the Splenius
          • Rectus Femoris and Vastus Lateralis Steaks as Substitutions for Beef Top Sirloin Steaks
          • Use of Video Imaging Technology to Predict Sensory Quality
          • Reducing Effects of Pre-harvest Stress on Beef Quality
          • Validation of Tenderness Prediction Instruments
          • Consumer Preference of Steak Thickness
          • Impact of Vitamin E and Wet Distillers Grains on Shelf Life
          • Effects of Beta adrenergic Agonist in Market Dairy Cows
          • Characterizing Beef Heel Muscle
          • Impact of Post Harvest Interventions on the Color Stability
          • Effect of Genetic Tenderness Markers in Cattle
          • Carcass Value Optimization Web Application
          • Mapping of Intramuscular Tenderness in the Round
          • Effect of Distillers Grain on Performance
          • Evaluating the Influence of Oil and Fiber in Fat Deposition
          • Acid Marination For Tenderness Enhancement
          • Enhance Marbling and Meat Quality Using Crude Glycerol
          • Improving Tenderness of Vastus Lateralis Muscles
          • Effect of Calf Morbidity on Quality
          • Using Genomically Enabled Selection Strategies to Improve Tenderness
          • Regulation of Marbling Development in Beef Catlle by Specific Fatty Acids
          • Using Calcium Lactate to Improve Quality of Round Muscles
          • Low Fat Wet Distillers Grains and Beef Quality
          • Improving the Quality of the Beef Round With Electrical Stimulation
          • Impact of VISNIR on Other Muscles of the Carcass
          • High Resolution Imaging and Tenderness
          • Genotype and Growth Enhancement Technologies
          • Genomic Economic Selection Indexes for Enhancing Carcass Value
          • Effects of Supplementing Dried Distillers Grains
          • Effects of Metabolites on Beef Color
          • Effects of Delayed Steroid Implanting
          • Differentiation of Beef Flavor 2
          • Differentiation of Beef Flavor 1
          • Development of a Beef Flavor Lexicon
          • Application of a Collagen Based Functional Beef Protein
          • Vaccination Response and Weaning on Growth and Quality
          • Slice Shear Force of Longissimus and Gluteus Medius
          • Role of Fatty Acids at Enhancing Marbling Development
          • Relationships Camera Based Quality Grades to Beef Palatability
          • Quantifying the Aging Response for Muscles in the Round
          • Prediction and Assessment of Genomic Breeding
          • Physiological Mechanisms Regulating Development of Marbling and Muscle
          • New Beef Tenderness Theory
          • National Beef Tenderness Survey
          • Effects of Low Dose Surface Irradiation
          • Effect of Low Voltage Electrical Stimulation
          • DNA Marker Technology
          • Effect of Wet Distillers Grans on Marbling Score
        • 2001 - 2005
          • Warner Bratzler Shear Force and Consumer Evaluations of M. Serratus
          • Volatile Compounds Contributions to Off Flavors
          • Use of Citrate in Enhancement Solutions
          • Ranking Beef Muscles
          • Quality Grade and Aging Time on Top Sirloin Tenderness
          • Mitigation of Off Flavor
          • Fiber Optic Characterization of Tenderness
          • Factors Affecting Myoglobin Color Reversion in Cooked Ground Beef
          • Engineering Optical Biosensors to Detect Calpastatin
          • Effects of Temperament and Pre Harvest Stress on Tenderness
          • Effects of Optaflexx
          • Effects of Muscle Type Enhancement and Cooking Technique on Underutilized Cuts
          • Effects of Breed on Human Health Related Components of Beef
          • Effect of NH4OH and CO on Palatability and Color
          • Effect of Meat Packaging Technologies on Spoilage Characteristics
          • Do Heifer Finishing Implants Affect Beef Tenderness
          • Does CO Improve Shelf Life in Case Ready Packaging Systems
          • Beef Muscles and Processing Treatments for Use in Fajita Applications
          • Beef Computer Assisted Retail Decision Support CARDS
          • Beef Carcass Fabrication Strategies Mexico
          • Characterization of Denuded Beef Muscles
          • Characterization of Intramuscular Adipogenesis
          • Cookery Methods for Optimizing Muscles
          • Cow Muscle Profiling Phase A
          • Effect of Cold Pasteurization
          • Biochemical and Physical Properties
          • Determine the Genetic and Phenotypic Variances of Meat Quality Traits
          • Determining Proper Use of Beef Chuck and Round Muscles
          • Effect of Moisture Enhancement
          • Effects of Feeding Regimen and Enhancement on Quality Characteristics
          • Green Discoloration in Lesions Packaged in High oxygen Modified atmosphere Packages
          • Greening Reaction in Beef Injection Site Lesions
          • Improving the Accuracy of Tenderness Categorization
          • In Home Consumer Evaluations of Individual Muscles
          • Quality Attribute Characterization Long Term Muscles
          • Stress Response Muscle Tenderness
          • Supplementation Fed Steers
          • Using New Infrared Systems
          • Using Serum Chemistry
          • Hyperspectral Near Infrared Spectroscopy and Imaging for Tenderness Determination
          • Aging Index Long Term Muscles
          • Aging Index Short Term Muscles
          • Cataloging Beef Muscles
          • Flavor Volatiles
          • Combining 25 Hydroxyvitamin D3 and VitaminE to Improve Tenderness
          • Impact of Feeding D3
          • Factors that Cause Livery Flavor
          • Innovative Wholesale Carcass Fabrication
          • Management Practices To Minimize Tenderness Variation
          • Mapping the Muscle Fiber
          • Optimization Guide for Value Added Beef Cuts
          • Predicting Longissimus Tenderness Using VISNIR
          • Prediction of Beef Carcass Cut Out Yields
          • Properties of Cow and Beef Muscles
          • Standardization of Slice Shear Force
          • The Effects of Fresh and Frozen Storage
          • Accelerated Chilling and Packaging Effects
          • Antioxidant Impregnated Packaging Films
          • Biochemical Raw and Cooked Color Characteristics
          • Blade Tenderization and Vacuum Tumbling
          • Effect of Aging on Warner Bratzler Shear Force
          • Enhancement of Beef Subprimals
          • Extending Shelf Life of Beef Cuts
          • Factors that Impact Premature Browning
          • Influence of Case Ready Packaging
          • Muscle Profile of Value Added Beef
          • Optimize the Quality Consistency and Shelf Life
          • Packaging and Product Effects
          • Prediction of Beef Tenderness
          • Black Bone Condition
          • Influence of Enhancement and Blade Tenderization
        • 2000 and Prior
          • Effects of Supplemental Vitamin D3
          • Identifying Guaranteed Tender Beef Cuts
          • Process Upgrades for Beef Chuck
          • Use of Vitamin D3 and its Metabolites
          • Beef Tenderness Instrument Phase I
          • Biochemical Characterization of Meat Tenderness
          • Importance and Control of Purge in Vacuum
          • Muscle Profiling of the Chuck and Round
          • The Value of Beef Flavor
          • Using Vitamin D3 to Improve Beef Tenderness
          • An Evaluation of the BeefCam
          • An Evaluation of the Dual Component VIASCAN™
          • Determining the Value of Tenderness Classified Beef Cuts
          • Development of a Palatability Assurance PACCP
          • Domestic and International Shelf Life Strategic Alliance
          • Effects of Postmortem Aging on Beef Tenderness
          • Grid Pricing
          • Incidence of Dark Cutting Beef
          • Mechanisms of Genetic Control of Beef
          • Objective Assessment of Beef Quality
          • Postmortem Vascular Infusion of Calcium Chloride
          • Tenderness CCPs Data Analysis
          • Using Measurements of Muscle Color
      • Executive Summary
        • Non-Conforming Beef Research Summit
    • Human Nutrition
      • White Papers
        • Beef as a First Food
        • Rediscovering Protein's Role in the Optimal Human Diet
        • Meat Secretariat’s Symposium
        • Stearic Acid
        • An Evolving Nutrition Focus
        • Lean Matters
        • The Role of Beef in Physical Activity
        • Trans fat
        • Lean Beef and Heart Health
        • Beef’s Nutrients and Cognition
      • Fact Sheets
        • Beef and Health: A Fresh Look at Today's Beef
        • Epidemiology 101
        • Iron
        • Beef Lipids in Perspective
        • Zinc
    • Beef Safety
      • White Papers
        • Current and Near-Market Intervention Strategies for Reducing STEC
        • History of Consumer Food Safety Education Focus on Beef
        • Methicillin-Resistant Staphylococcus aureus
        • Pre-Harvest Control of E. coli O157:H7
        • Salmonella White Paper
        • Shiga Toxin-Producing Escherichia coli
        • Shiga Toxin-Producing Escherichia coli (STEC) Ecology
        • Understanding Potential Cattle Contribution to Leafy Green Outbreaks
      • Fact Sheets
        • Antibiotic Resistance
        • Beef Decontamination Technologies
        • CRISPR in Livestock and Food Safety: Beyond Genome Editing
        • Food Allergies
        • Introduction to the Interpretation of WGS
        • Irradiation
        • MRSA
        • Non-Intact Beef
        • Pre-Harvest Interventions
        • Preventing Antibiotic Residues
        • Safety Timeline
        • Salmonella Key Facts Resource Guides
        • Ticks and Mammalian Meat Allergy
        • Validation Versus Verification
        • What You Need to Know About E. coli
        • Whole Genome Sequencing 101
      • Project Summaries
        • 2021 - Present
          • Association of ISVsa3 with Multidrug Resistance in Salmonella enterica Isolates from Cattle (Bos taurus)
          • Identification of Actionable Sentinels for Salmonella Contamination of Lymph Nodes and Determining the Impact of Environmental Contamination Levels
          • Microbiome Risk Factors for Salmonella Within the Beef Feedlot Pen Environment
          • Modeling the Public Health Risk Contributed by Salmonella in Bovine Lymph Nodes in Relation to Expected Prevalence and Quantity in Ground Beef
          • Reduction of Pathogens in Fecal and Lymph Node Samples Collected from Beef Cattle Treated with Commercially Available Direct-Fed Microbials
          • Synbiotics, a Promising Alternative to Reduce Antibiotic Use in Beef Cattle Production
          • The Use of Probiotic Megasphaera elsdenii as a Pre-Harvest Intervention to Reduce Salmonella in Finishing Beef Cattle: An in vitro Model
        • 2016 - 2020
          • Alternatives to Antibiotics
          • Alternatives to Tylosin
          • AMR Risk Assessment
          • Antibiotic Resistance Profiles of Salmonella enterica Part II
          • Association of Liver Abscess Presence and Epithelial Integrity of the Hindgut in Feedlot Cattle to Salmonella Carriage in the Peripheral Lymph Nodes
          • Assessment of Vitamin E Supplementation as a Strategy to Mitigate Salmonella Prevalence in the Lymph Nodes of Naturally Exposed Feedlot Cattle
          • Construct a Phage Mediated System to Deliver CRISPR-Cas9
          • Developing a “Super Microbe” to Reduce Antibiotic Use in Beef Cattle
          • Does Antimicrobial-Free Production of Beef Cattle Reduce Foodborne Transmission of Resistant Bacteria to Human Consumers?
          • Ecology and Transfer of Antimicrobial Resistant Bacteria
          • Estimate and Mitigate the Potential Biosafety Risk of a CRISPR-Cas9-Based Targeted Killing System in Beef Cattle Production
          • Evaluation of the Spatial and Longitudinal Distribution of Antimicrobial Resistance Genes and Occurrence of Potential Horizontal Gene Transfer in High-Risk Cattle
          • Expand CRISPR-Cas9 Capabilities for Sequence-Specific Elimination of Pathogens
          • Harnessing the Ecological Dynamics of Naturally Occurring Bacteriophage in the Feedlot Environment to Control Multidrug-Resistant Salmonella in Slaughter-Ready Beef Cattle
          • High-Resolution Serotype Population Analyses in Pre-Harvest Cattle to Reveal Salmonella Transmission Networks
          • Horizontal Gene Transfer Of Antimicrobial Resistance
          • Impact of the Feedlot Environment Microbiome, Soil Properties and Weather on Salmonella Survival
          • Longitudinal Evaluation of Salmonella in Environmental Components and Peripheral Lymph Nodes of Fed Cattle from Weaning to Finish
          • Origin of Salmonella in the Peripheral Lymph Nodes
          • Origin of Salmonella in Peripheral Lymph Nodes Collab I
          • Prevalence of Filarial Nematodes
        • 2011 - 2015
          • AMR Food Safety Risks Associated with Tylosin
          • Antibiotic Resistant Bacteria Carried by Flies in Cattle Farms vs. Nonfarm Environments
          • Antibiotic Resistance Profiles of Salmonella enterica Part I
          • Antibiotic Resistance by Source
          • Biting Flies Biological Vectors of Salmonella
          • Characterization of E. coli O157:H7 Strains Associated with High Shedding
          • Characterization and Evaluation of Bacteriophages for Control of Salmonella
          • Characterization of Salmonella
          • Chlortetracycline and Ceftiofur Treatement on Salmonella Populations
          • Conjugative Transfer Antimicrobial Resistance
          • CRISPR Diversity Antimicrobial Suceptibility
          • Discovery of Molecular Targets for Identifying STEC
          • Do Pre-harvest Interventions Intended for E. coli O157:H7 Affect Shedding of STEC or Salmonella?
          • E. coli O157:H7 as an Indicator for the "Big 6" STECs
          • Efficacy of Bdellovibrio bacteriovorus to Control E. coli and Salmonella
          • Enabling Surveillance of Rare Resistance Phenotypes
          • Establishment of a Non-O157 STEC Baseline in Raw Ground Beef
          • Evaluating the Role of Horn Flies Transdermal Transmission of Salmonella to Cattle
          • Examination of Potential Predictors of Salmonella
          • Exploiting Antibiotic Resistance Mechanisms to Combat Antibiotic Resistance
          • Factors that Influence the Site and Extent of Salmonella in Cattle
          • Efficacy of Harvest and Fabrication Intervention Strategies Used to Control E. coli and Salmonella
          • Identifying Bacteriophages Inactivating MDR Salmonella
          • Impact of Pre-harvest Events and Practices on Salmonella Contamination of PLNs
          • Metagenomic Sequencing to Assess Microbiome of Cattle
          • A New Approach to Control E. coli O157 Using Natural Bacterial Competitors
          • Phage Therapy to Control E. coli and Other STEC
          • Potential Transmission of Salmonella from House Flies to the PLN of Cattle
          • Pre-harvest Ecology and Approaches to Control Salmonella
          • Risk and Thermal Susceptibility of Non-O157 and O157:H7 in Non-intact Beef Products
          • Salmonella in the Peripheral Lymph Nodes of Cattle
          • Salmonella in Lymph Nodes of Fed and Cull Cattle
          • Salmonella Lymph Node Contamination of Colonized and Naive Cattle
          • Solutions for the Food Safety Threat Posed by Salmonella in Lymph Nodes
          • Strategies to Reduce Supershedding
          • Use of Bovine Specific Peptide Arrays for Kinome Analysis
          • Use of Shotgun Metagenomic NGS
          • Use of Tylosin on AMR and Liver Abscesses
          • Validation of Environmental Predictors of Salmonella Contamination in Feedlots
        • 2006 - 2010
          • Acid Mucins as Growth Factors
          • Alkaline Hydrolysis of Prion Positive Materials
          • Analysis of Ground Beef Samples for Residues
          • Animal Level Predictors of MDR Salmonella
          • Antibiotic and Disinfectant Susceptibility Profiles of E. coli O157:H7
          • Antimicrobial Interventions on Multidrug Resistant Salmonella
          • Applications of Novel Yam Starch
          • Attribution of Salmonella in Ground Beef
          • Bacteriophage Involvement in the Dissemination of Multidrug Resistance by Salmonella
          • Carcass Mapping
          • Colonization Characteristics of Bovine Recto-anal Junction by E. coli O157:H7
          • Competitive Inhibition of E. coli O157:H7 and Salmonella spp. in Ground Beef Products
          • Complete Genomic Sequence of Six Shiga-toxigenic E. coli Non-O157 Strains
          • Consequences of Stress and Diet on Shedding of E. coli
          • Correlation of E. coli to AHL Concentrations
          • Detection of E. coli and Salmonella in Ground Beef
          • Detection of Pathogenic and Shiga Toxin-Producing E. coli
          • Dissemination of Resistance from Multidrug Resistant Generic E. coli to Salmonella
          • Distillers Grains and Foodborne Pathogens
          • Does Ceftiofur Administration Select for Populations of Resistant E. coli Clones?
          • E. coli Biotype I Surrogates as Predictors of Non-O157 STEC in Beef
          • Effects of Amino Acids on Campylobacter
          • Effect of Lactic Acid and Cooking on Survivability of E. coli in Beef Steaks
          • Effects of Pond Ash as Pen Surface on Prevalence of E. coli/Salmonella in Feedlot Cattle
          • Effects of Processing Plant Lairage on E. coli
          • Effects of the Salmonella Newport SRP
          • Effects of SRP Vaccine on Pre-harvest Control of E. coli
          • Effect of Stressors on Acquisition of MDR Stressors
          • Effect of Vaccination on Prevalence of E. coli O157:H7/Non-O157 STEC on Hides
          • Effect of Vitamin D Supplementation
          • Effect of WDG on Pathogen Load
          • Efficacy of Compounds to Reduce E. coli Load on Hides
          • Emerging Pathogens in US Cattle
          • Evaluation of E. coli O157 Bacterial Extract Vaccine
          • Evaluation of Escherichia coli Translocation
          • Evaluation of Gallium Maltolate on Fecal Shedding of Salmonella
          • Evaluation of Sodium Chlorate on Salmonella and E. coli in Cull Dairy Cattle
          • Examination of Waste Milk Pasteurization on Salmonella
          • Formation Destruction and Removal of Escherichia coli
          • Gene Expression Response of Salmonella
          • Genetic Variation Between Shiga-toxigenic E. coli O157 from Human and Beef Origin
          • Heat Resistance of Salmonella Serotypes
          • Hide to Carcass Transfer of E. coli O157:H7 and Salmonella in Small Processing Plants
          • Hot Water and Lactic Acid Against E. coli
          • Identification of Genetic Markers Associated with Escherichia coli
          • Initial Investigation of the Burden of MRSA in Cattle
          • Investigation of Molecular Targets that Identify Presence of Non-O157 STEC
          • Impact of Carcass Surface Trimming During Fabrication of Subprimals on E. coli
          • Impact of Ground Beef Packaging Systems
          • Impact of Pre- and Post-harvest Process Controls/Interventions to Reduce E. coli O157:H7
          • Isolation and Use of Bacteriophage
          • Nutritional Basis for E. coli O157:H7 Colonization of Bovine Rectum
          • MDR Salmonella from Calf fed Holstein Steers
          • Methods for Effectively Controlling E. coli/Salmonella during Non-intact Beef Products Production
          • Orange Pulp and Peel as Feedstuffs to Reduce E. coli and Salmonella
          • Phage Encoded Transfer of Antibiotic Resistance in Salmonella
          • Presences of Salmonella within Lymph Nodes
          • Prevalence of Mycobacterium avium Paratuberculosis
          • Rapid Methods to Detect E. coli
          • Rapid Quantification of Culturable and Viable but Nonculturable Escherichia coli
          • RealTime Monitoring of Cross Contamination of Listeria
          • Reducing Levels of Salmonella Typhimurium and E. coli Using Hot Water
          • Reduction of Salmonella in Cattle Feces/Hides
          • Salmonella Reduction through Dust Control
          • Screening for Antibiotic Resistance
          • Source Attribution of Antibiotic Resistant Salmonella
          • Strategies to Address Adverse Effects of Distillers Grains
          • Survey of Campylobacter in Beef Cuts
          • Survey of Pathogen Interventions and Best Practices
          • Survivability Growth and Heat Susceptibility of E. coli O157:H7
          • Survival Growth Following Storage of Escherichia coli O157:H7 on/in Beef Steaks
          • Tracing Pathogen Contamination Through the Post-Harvest Environment
          • Vaccine Potential for Salmonella in Dairy Cattle
        • 2001 - 2005
          • A Comparison of Residual GFAP Levels on the Blade
          • An Evaluation of the Ability of Commercial Carcass Washing Cabinets
          • Application of Antimicrobial Treatments in a Commercial Simulation
          • Assessment of Nitroethane to Reduce E. coli
          • At Risk Populations for Salmonella Contamination
          • Can PrPCWD be Detected in Muscle of Deer, Elk, or Cattle?
          • Characterization of E. coli O157:H7 on Subprimal Beef Cuts
          • Characterization of the Relationship Between Rumen Protozoa and Enhanced Salmonella Virulence
          • Chlorate Supplementation in Feed and/or Water
          • Chronic Wasting Disease in White Tailed Deer
          • Comparison of Analysis for Escherichia coli O157:H7
          • Comparison of Rapid Immunomagnetic Seperation Methods
          • Comparison of Recto-anal Junction Mucosal Swab and Fecal Culture
          • Competitive Fitness of Multidrug Resistant Pathogenic Salmonella
          • Competitive Inhibition of E. coli O157:H7 and Salmonella spp. in Ground Beef
          • Cooking Instructions and Methods for Uncooked Beef Products
          • Decontamination of Beef Cuts
          • Demonstrate the Technical Feasibility of Cofiring Animal Tissue Biomass
          • Detecting CNS Contamination in AMR Generated Tissues
          • Determination of the Incidence of Escherichia coli O157:H7 on Hides and Carcasses
          • Determination of the Most Effective Intervention Strategy for Cattle Hide Reduction
          • Determination of a Sodium Chlorate Dose
          • Development of a Diagnostic Assay for CWD
          • Development of a Method for Shipping Samples for E. coli, Listeria and Salmonella Analysis
          • Development of Ultrasensitive Assays for Prion in Biofluids and Tissues
          • E. coli O157:H7 Survival on Cattle Hides
          • Effect of Meat Packaging Technologies on the Safety and Spoilage
          • Effect of Vaccinating Against Type III Secreted Proteins
          • Efficacy of Cetylpyridinium Chloride to Reduce E. coli
          • Efficacy of Grovac™ System for Decontamination
          • Enhancing the Heat Sensitivity of Escherichia coli
          • Escherichia coli O157:H7 Indicator Organism Evaluation
          • Escherichia coli O157:H7 Survival on Beef Carcass Surfaces
          • Evaluation of Interventions to Reduce Microbial Contamination
          • Evaluation of a Modified E. coli O157:H7 Strain
          • Evaluation of the Relationship Between Stress Response and Fecal Shedding
          • Evaluation of Splitting Saw Washing Procedures to Remove CNS Tissue
          • Genetic Characterization of Salmonella enterica
          • Genetic Profiles of Bovine Origin Salmonellae
          • Hide-On Decontamination System
          • High Pressure/Temperature Inactivation of TSE Agents in Specified Risk Materials
          • High Pressure/Temperature Inactivation of TSE Agents in Beef and Beef Products
          • Identification and Evaluation of Cattle Persistently Shedding
          • Identification of Humane Cattle Stunning Systems
          • Impact of Dust During Loading of Feedlot Cattle for Transportation on E. coli/Salmonella Prevalence
          • Impact of Feeding Neomycin
          • Impact of Transportation of Feedlot Cattle
          • Innovative Application of Antimicrobial Compounds
          • Investigation of On Farm Management Practices
          • Isolation and Use of Bacteriophage
          • Method Development for Enumeration of E. coli
          • Microbiological Profile of Imported Raw Materials for Ground Beef
          • Mobility of Infectious Prion Proteins in Soil
          • Molecular Characterization of Escherichia coli O157:H7 Hide Contamination
          • NAMP KSU Survey for Blade Tenderization
          • Novel Uses of Natural Tannin Sources
          • Phage-Encoded Dissemination of Shiga Toxin Genes Among Bovine E. coli
          • Pre-Harvest Nutritional Management Strategies
          • The Prevalence of Escherichia coli O157:H7 on Surface of Intact Beef Subprimals
          • Prevalence of E. coli O157:H7 on Hides
          • Prevalence of Listeria monocytogenes in Beef Processing Plants
          • PrP Genetics and Expression in White-Tailed Deer
          • A Proteomic Approach for Specific Detection of Listeria monocytogenes
          • Reduction of E. coli O157:H7 in Beef Feedlot Cattle
          • Regional Variation in Incidence of E. coli O157:H7
          • Regulation of Shiga Toxin Production in E. coli
          • Role of Curli Fimbriae
          • Role of Deer Behavior in the Transmission of CWD
          • The Role of Recto-anal Junction E.coli O157:H7 Intestinal Colonization
          • The Role of Super-Shedders in Prevalence of E. coli
          • Seasonal Effects on E. coli O157:H7
          • Sensory Testing of Beef Products After a Prion Inactivation, High Pressure Treatment
          • Sources and Extent of Microbial Contamination of Blade-Tenderized Beef
          • Source and Prevalence of Multidrug Resistant Salmonella
          • Supplementation of Feedlot Cattle with Octanoic Acid
          • Survey of Prevalence of E. coli O157:H7 on Subprimal Cut Surfaces Phase I
          • Survey of Prevalence of E. coli O157:H7 on Subprimal Cut Surfaces Phase II
          • Therapeutic Use of Ceftiofur Crystalline Free Acid
          • Treatment of Beef Hides with Cetylpyridinium Chloride Solution
          • Use of Dentition and Skeletal Maturity
          • Use of an Experimental Vaccine in Gestating Beef Cows
          • Use of Genomic Approaches to Identify Escherichia coli
          • Vaccination as an Intervention Strategy for Reduction of Escherichia coli Pre conditioning Trial
          • Vaccination as an Intervention Strategy for the Reduction of Escherichia coli
          • Validation of Antimicrobial Treatments to Reduce E. coli
          • Validation of Sampling Methods to Determine the Prevalence of E. coli O157:H7
          • Validation of Texas Beef Jerky Processing
          • Validation of Trichloromelamine
          • Validation of SANOVA Treatment
        • 2000 and Prior
          • Analysis of E. coli Removal from Beef Tissues
          • Application of Edible Coating Technology
          • Application of Lactic Acid Sprays
          • Association of Viable but Non Culturable Escherichia coli O157:H7
          • Cattle Washing Systems
          • Chlorine Dioxide Packaging Film
          • Comparison of New Intervention Chemicals for Reducting Pathogens
          • Detection and Control of External Pathogens through Microbial Mapping
          • Detection of Escherichia coli O157:H7 in Frozen Retained Product
          • Development of Interventions to Reduce Pathogens on Beef Trimmings
          • Ecological Superiority and Inhibition of Growth of Pathogens in Ground Beef
          • Escherichia coli Risk Assessment for Blade Tenderized Steaks
          • Evaluation of Diagnostic Tests for Detection of Escherichia coli O157:H7 in Feces
          • Evaluation of Multiple Hurdle Interventions
          • Growth Potential of E. coli O157:H7 in Irradiated Beef Patties
          • Isolation and Identification of Bacteria in Raw Ground Beef
          • Microbial Contamination of Raw Ingredients
          • Microbial Mapping II
          • Microbiological Profile of Domestic and Imported Raw Beef
          • Pilot Study for Microbial Mapping II
          • Presence of CNS Tissue in Advanced Meat Recovery Products
          • Prevalence of Escherichia coli O157:H7 in Feedlot Cattle at Slaughter
          • Real Time Detection of Microbial Pathogens
          • Reduction of Bacterial Populations on Beef
          • Reduction of Enteric Pathogen Contamination on Beef Products
          • Reduction of Escherichia coli O157:H7 by Hot Acid Dip
          • Reduction of Fecal Contamination of Ground Beef
          • Salmonella spp. and Listeria monocytogenes Risk Assessment for Beef Steaks
          • Steam Pasteurization of Beef Trimmings
          • The Incidence and Characterization of Listeria monocytogenes
    • Beef Sustainability
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        • Beef Sustainability 101: A systems approach to decoding sustainability metrics for non-commercial foodservice professions
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        • Developing a Novel Framework for Operationalizing Social Life Cycle Assessment of Beef Production Systems: A Synthesis of the Literature on Social Life Cycle Assessment, Sociology, Well-being, Rangeland Social Science, and Related Fields
        • Community Security in Beef Production Sustainability
        • How Advances in Animal Efficiency and Management Have Affected Beef’s Water Intensity in the United States: 1991 compared to 2019
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        • Ranch Economics of Using Targeted Grazing to Create Wildfire Fuel Breaks on Public Land
        • Economic Impacts of Removing Grazing from Federal Lands
        • Assessing human benefits of grazing rangelands in the Great Plains
        • Social Sustainability of Ranching and the U.S. Beef Industry: General Findings and a Case Study of Three Counties in Oregon’s High Desert Basin
        • Understanding Price Risk Management Contributions to Economic Sustainability in the Cattle Industry
        • The effect of shade and limit feeding on cattle comfort, water consumption, and efficiency during the receiving and backgrounding phase
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