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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
2019
Carcass Size and Aging Period on Steaks
Developing Smart Tumbling
Evaluation of Beef Steaks
Beef Spray Chilling System
Contributions of Beef Tenderness Factors
2018
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
Determination of Package and Muscle Type Influence
Contribution of Tenderness Factors
2017
Studies In Cookery and Beef Flavor
Modeling Beef Flavor
Evaluating Effects of ABX Spray on Flavor
Development of Volatile and Non-Volatile Flavor Compounds
Capabilities of REIM
Beef Flavor Myology 2
Flavor Myology
2016
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
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
2014
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
Beef Flavor Attributes for Millenials
2013
Precursors to Beef Flavor
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
Effects of Growth Promotant Technologies
Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness
Mechanism of Meat Tenderization During Oxidation
2012
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
2011
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
2010
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
2009
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
2008
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
2007
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
Effect of Wet Distillers Grans on Marbling Score
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
2006
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
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
2004
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
Influence of Enhancement and Blade Tenderization
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
2003
Hyperspectral Near Infrared Spectroscopy and Imaging for Tenderness Determination
Aging Index Long Term Muscles
Aging Index Short Term Muscles
Black Bone Condition
Cataloging Beef Muscles
Combining 25 Hydroxyvitamin D3 and VitaminE to Improve Tenderness
Factors that Cause Livery Flavor
Flavor Volatiles
Impact of Feeding D3
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
2002
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
2001
Characterization of Denuded Beef Muscles
Characterization of Intramuscular Adipogenesis
Cookery Methods for Optimizing Muscles
Cow Muscle Profiling Phase A
Effect of Cold Pasteurization
2000
Effects of Supplemental Vitamin D3
Identifying Guaranteed Tender Beef Cuts
Process Upgrades for Beef Chuck
Use of Vitamin D3 and its Metabolites
1999
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
1998
An Evaluation of the BeefCam
An Evaluation of the Dual Component VIASCANâ„¢
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
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
Salmonella White Paper
Shiga Toxin-Producing Escherichia coli (STEC) Ecology
Current and Near-Market Intervention Strategies for Reducing STEC
Pre-Harvest Control of E. coli O157:H7
Shiga Toxin-Producing Escherichia coli
Methicillin-Resistant Staphylococcus aureus
History of Consumer Food Safety Education Focus on Beef
Fact Sheets
Preventing Antibiotic Residues
Antibiotic Resistance
Beef Decontamination Technologies
Safety Timeline
What You Need to Know About E. coli
Irradiation
MRSA
Non-Intact
Pre-Harvest-Interventions
Ticks and Mammalian Meat Allergy
Food Allergies
Validation Versus Verification
Whole Genome Sequencing 101
Introduction to the Interpretation of WGS
Project Summaries
2018
Construct a Phage Mediated System to Deliver CRISPR Cas9
Horizontal Gene Transfer Of Antimicrobial Resistance
2017
AMR Risk Assessment
Ecology and Transfer of Antimicrobial Resistant Bacteria
Prevalence of Filarial Nematodes
2016
Alternatives to Antibiotics
Alternatives to Tylosin
Antibiotic Resistance Profiles of Salmoenlla enterica Part II
CRISPR CAS9 for Reduction in Pathogens
Origin of Salmonella in Peripheral Lymph Nodes Collab I
Origin of Salmonella in the Peripheral Lymph Nodes
2015
AMR Food Safety Risks Associated with Tylosin
Antibiotic Resistance Profiles of Salmoenlla enterica
Enabling Surveillance of Rare Resistance Phenotypes
Use of Tylosin on AMR and Liver Abscesses
2014
Antibiotic-Resistant-Bacteria-Carried-by-Flies
Characterization and Evaluation of Bacteriophages for Control of Salmonella
Chlortetracycline and Ceftiofur Treatement on Salmonella Populations
Evaluating the Role of Horn Flies Transdermal Transmission of Salmonella to Cattle
Factors that Influence the Site and Extent of Salmonella in Cattle
Impact of Pre Harvest Events and Practices on Salmonella
Potential Transmission of Salmonella from House Flies to the PLN of Cattle
Salmonella Lymph Node Contamination of Colonized and Naive Cattle
Use of Bovine Specific Peptide Arrays for Kinome Analysis
Use of Shotgun Metagenomic NGS
2013
Antibiotic Resistance by Source
Biting Flies Biological Vectors of Salmonella
Conjugative Transfer Antimicrobial Resistance
CRISPR Diversity Antimicrobial Suceptibility
Efficacy of Bdellovibrio Bacteriovorus to Control E coli and Salmoenlla
Exploiting Antibiotic Resistance
Identifying Bacteriophages Inactivating MDR Salmonella
Metagenomic Sequencing to Assess Microbiome of Cattle
Salmonella In Lymph Nodes of Cattle
Salmonella in the Peripheral Lymph Nodes of Cattle
Validation of Environmental Predictors Salmonella Contamination
2012
A New Approach to Control E coli O157
Do Pre Harvest Intervention Intended for E coli O157 Affect Shedding of STEC or Salmonella
E coli O157H7 as an Indicator for the Big 6 STECs
Examination of Potential Predictors of Salmonella
Harvest and Fabrication Intervention Strategies Used to Control E coli and Salmonella
Phage Therapy to Control E coli and Other STEC
Pre Harvest Ecology and Approaches to Control Salmonella
Risk and Thermal Susceptibility of Non O157 and O157
2011
Characterization of E coli O157.H7
Characterization of Salmonella
Discovery of Molecular Targets for Identifying STEC
Establishment of a Non O157 STEC Baseline in Ground
Solutions for the Food Safety Threat
Strategies to Reduce Supershedding
2010
E coli Biotype I Surrogates as Predictors of Non O157 STEC
Effect of Vaccination on Prevalence of E coli
Impact of Pre and Post harvest Process Controls to Reduce E coli
Investigation of Molecular Targets that Identify Non O157 STEC
Methods for Effectively Controlling E coli
Presences of Salmonella within Lymph Nodes
2009
Antibiotic and Disinfectant Susceptibility Profiles of E coli
Applications of Novel Yam Starch
Attribution of Salmonella in Ground Beef
Effect of Lactic Acid and Cooking on Survivability of E coli
Effects of Amino Acids on Campylobacter
Evaluation of E coli O157 Bacterial Extract Vaccine
Evaluation of Escherichia coli Translocation
Evaluation of Gallium Maltolate on Fecal Shedding of Salmonella
Gene Expression Response of Salmonella
Impact of Carcass Surface Trimming on E coli
Orange Pulp and Peel to Reduce E coli and Salmonella
Rapid Methods to Detect E coli
Reducing E coli on Hides
Survey of Campylobacter in Beef Cuts
Vaccine Potential for Salmonella in Dairy Cattle
2008
Acid Mucins as Growth Factors
Analysis of Ground Beef Samples for Residues
Animal Level Predictors of MDR Salmonella
Detection of E coli and_Salmonella
Detection of Pathogenic and Shiga Toxin Producing E coli
Effect of Vitamin D Supplementation
Effects of the Salmonella Newport SRP
Emerging Pathogens in US Cattle
Evaluation of Sodium Chlorate on Salmonella and E coli
Hot Water and Lactic Acid Against E coli
Initial Investigation of the Burden MRSA
Reducing Levels of Salmonella Typhimurium and E coli
Screening for Antibiotic Resistance
Survey of Pathogen Interventions and Best Practices
Tracing Pathogen Contamination through Post Harvest
2007
Bacteriophage Involvement in the Dissemination of Multidrug Resistance by Salmonella
Carcass Mapping
Colonization Characteristics of Bovine recto Anal Junction
Complete Genomic Sequence of Six Shiga toxigenic E coli
Correlation of E coli to AHL Concentrations
Dissemination of Resistance from Multi drug Resistan Generic E coli to Salmonella
Distillers Grains and Foodborne Pathogens
Does Ceftiofur Administration Select for Populations of Resistant E coli
Effect of Stressors on Acquisition of MDR Stressors
Effect of WDG on Pathogen Load
Examination of Waste Milk Pasteurization on Salmonella
Formation Destruction and Removal of Escherichia coli
Genetic Variation Between Shiga toxigenic E coli
Hide to Carcass Transfer of coli O157H7 and Salmonella
Identification of Genetic Markers Associated with Escherichia coli
Impact of Ground Beef Packaging Systems
Nutritional Basis for E coli O157
Salmonella Reduction through Dust Control
Source Attribution of Antibiotic Resistant Salmonella
Strategies to Address Adverse Effects of Distillers Grains
Survivability Growth and Heat Susceptibility of E coli O157H7
2006
Alkaline Hydrolysis of Prion Positive Materials
Antimicrobial Interventions on Multidrug Resistant Salmonella
Consequences of Stress and Diet on Shedding of E coli
Effects of Pond Ash on Prevelance of E coli
Effects of Processing Plant Lairage on E coli
Effects of SRP Vaccine on Preharvest Control of E coli
Heat Resistance of Salmonella Serotypes
Isolation and Use of Bacteriophage
MDR Salmonella from Calf fed Holstein Steers
Survival Growth following Storage of Escherichia coli O157H7
Reduction of Salmonella
RealTime Monitoring of Cross Contamination of Listeria
Rapid Quantification of Culturable and Viable but Nonculturable Escherichia coli
Prevalence of Mycobacterium avium Paratuberculosis
Phage Encoded Transfer of Antibiotic Resistance in Salmonella
Prevalence and Characterization of NonO157 EHEC STEC
2005
A Comparison of Residual GFAP Levels on the Blade
An Evaluation of the Ability of Commercial Carcass Washing Cabinets
At Risk Populations for Salmonella Contamination
Comparison of Rapid Immunomagnetic Seperation Methods
Competitive Fitness of MultiDrug Resistant Pathogenic Salmonella
Determination of the Most Effective Intervention Strategy
E Coli O157H7 Survival on Cattle Hides
Effect of Meat Packaging Technologies on the Safety and Spoilage
Evaluation of a Modified E coli O157H7 Strain
Evaluation of Splitting Saw Washing Procedures to Remove CNS Tissue
Genetic Characterization of Salmonella enterica
Genetic Profiles of Bovine Origin Salmonellae
Identification and Evaluation of Cattle Persistently Shedding
Identification of Humane Cattle Stunning Systems
Identification of the at Risk Population(s) for Shedding
2005-method-development-for-enumeration-of-e-coli
Novel Uses of Natural Tannin Sources
Phage Encoded Dissemination of_Shiga Toxin Genes
PreHarvest Nutritional Management Strategies
Seasonal Effects on_ E coli O157H7
Source and Prevalence of MultiDrug Resistant Salmonella
Supplementation of Feedlot Cattle with Octanoic Acid
The Prevalence of Escherichia coli O157H7
Therapeutic Use of Ceftiofur Crystalline Free Acid
The Role of SuperShedders Prevalence of E coli
Validation of Texas Beef Jerky Processing
Validation of Trichloromelamine
2004
Application of Antimicrobial Treatments in a Commercial Simulation
Assessment of Nitroethane to_Reduce E coli
Characterization of the Relationship Between Rumen Protozoa A
Comparison of Recto Anal Junction Mucosal Swab
Decontamination of Beef Cuts
Demonstrate the Technical Feasibility of Cofiring Animal Tissue Biomass
Determination of a Sodium Chlorate Dose
Effect of Vaccinating Against Type III Secreted Proteins
Enhancing the Heat Sensitivity of Escherichia coli
Evaluation of the Relationship Between Stress Response
High Pressure Temperature Inactivation
Impact of Feeding Neomycin
Impact of Transportation of Feedlot Cattle
Innovative Application of Antimicrobial Compounds
Isolation and Use of Bacteriophage
Microbiological Profile of Imported Raw Materials for Ground Beef
Mobility of Infectious Prion Proteins in Soil
Molecular Characterization of Escherichia coli O157H7 Hide Contamination
Prevalenc of E_coli O157H7 on Hides
Survey of the Prevalence of Escherichia coli O157H7
Use of Genomic Approaches to Identify Escherichia coli
Validation of Sampling Methods to Determine the Prevalence of E coli O157H7
2003
Efficacy of Grovacâ„¢ System for Decontamination
Escherichia coli O157H7 Indicator Organism Evaluation
Escherichia coli O157H7 Survival
Hide On Decontamination System
Reduction of E coli O157H7 in Beef Feedlot Cattle
Regional Variation in Incidence of E coli O157H7
Role of Curli Fimbriae
Survey of Prevalence of Escherichia coliO157H7
Safety_ProjectSummaries-2003-The-Role-of_Recto-Anal-Junction-E-coli-O157H7
Use of an Experimental Vaccine in Gestating Beef Cows
Use of Dentition and Skeletal Maturity
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 SANOVA Treatment
2002
A Proteomic Approach for Specific Detection of Listeria monocytogenes
Can PrPCWD be Detected in Muscle of Deer Elk Cattle
Chronic Wasting Disease White Tailed Deer
Comparison of Analysis for Escherichia coli O157H7
Detecting CNS Contamination in AMR Generated Tissues
Determination of the Incidence of Escherichia coliO157 H7
Development of a Diagnostic Assay for CWD
Development of a Diagnostic Assay for CWD
Development of Ultrasensitive Assays for Prion in Biofluids and Tissues
Efficacy of Cetylpyridinium Chloride to Reduce E coli
Evaluation of Interventions to Reduce Microbial Contamination
High Pressure Temperature Inactivation of TSE Agents
Investigation of On Farm Management Practices
Microbial Contamination Blade tenderized Beef
NAMP KSU Survey for Blade Tenderization
Prevalence of Listeria monocytogenes in Beef Processing Plants
PrP Genetics and Expression in White tailed Deer
Regulation of Shiga Toxin Production in E coli
Role of Deer Behavior in the Transmission of CWD
Sensory Testing of Beef Products After A_Prion
2002-treatment-of-beef-hides-with-cetylpyridinium-chloride-solution
Validation of Antimicrobial Treatments to Reduce E coli
2001
Characterization of E coli O157H7 on Subprimal Beef
Chlorate Supplementation in Feed and or Water
Competitive Inhibition of E coli O157H7 and Salmonella
Cooking Instructions and Methods for Uncooked Beef Products
2000
Cattle Washing Systems
Comparison of New Intervention Chemicals for Reducting Pathogens
Presence of CNS Tissue in Advanced Meat Recovery Products
Salmonella spp and Listeria monocytogenes Risk Assessment
The Incidence and Characterization of Listeria monocytogenes
1999
Application Lactic Acid Sprays
Detection and Control of External Pathogens through Microbial Mapping
Reduction of Bacterial Populations on Beef
Reduction of Escherichia coli O157H7 by Hot Acid Dip
1998
Analysis of E coli Removal from Beef Tissues
Association of Viable but Non Culturable Escherichia coli O157H7
Chlorine Dioxide Packaging Film
Detection of Escherichia coli O157H7
Escherichia coli Risk Assessment for Blade Tenderized Steaks
Evaluation of Multiple Hurdle Interventions
Microbial Contamination of Raw Ingredients
Microbial Mapping II
Reduction of Enteric Pathogen Contamination
Steam Pasteurization of Beef Trimmings
1997
Application of Edible Coating Technology
Development of Interventions to Reduce Pathogens on Beef Trimmings
Ecological Superiority and Inhibition of Growth of Pathogens in Ground Beef
Evaluation of Diagnostic Tests for Detection of Escherichia coli O157H7 in Feces
Growth Potential of E coli O157H7 in Irradiated Beef Patties
Isolation and Identification of Bacteria in Raw Ground Beef
Microbiological Profile of Domestic and Imported Raw Beef
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U.S. Cattle Production Sustainability Overview
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Sustainability Life Cycle Assessment – Phase 2
Sustainability Life Cycle Assessment - Phase I
Food Loss Associated with Current U.S. Intakes Compared to the Recommended USDA Food Pattern
Life Cycle Assessment of Food Loss
Cradle-to-Farm Gate Environmental Footprints of Beef Cattle Production in Kansas, Oklahoma, and Texas
Sustainability Life Cycle Assessment: Phase I
Environmental Footprints of Beef Produced at the U.S. Meat Animal Research Center
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