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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
        • 2020
          • 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
          • Investigating the impact of temperature during transport on fresh beef yield and color stability
          • National Beef Tenderness Survey – 2020
          • Determination of optimum practices for frozen whole-muscle steaks
        • 2019
          • 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
          • 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
          • A Preliminary Study to Investigate the Contribution of Different Tenderness Factors to Beef Loin, Tri-Tip and Heel Tenderness
          • Understanding the Influence of Beef x Dairy Crossbred Cattle on Eating Quality, Retail Display and Chemical Composition in Beef Strip Loins
          • 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
          • Beef Flavor Beyond Fat
          • Using Metabolomics to Predict and Guarantee Beef Flavor to the Consumer
          • Fatty acid composition, percentage intramuscular lipids, and beef tenderness, juiciness, and flavor
          • Do market-driven storage conditions (fresh versus frozen) of subprimals and steaks impact beef tenderness and consumer acceptability?
          • Consumer Acceptance and Shear Force Values of Top Sirloin Steaks Prepared using Sous Vide Versus Flat-Top Grill Cookery Methods
        • 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 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
        • 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
        • CRISPR in Livestock and Food Safety: Beyond Genome Editing
      • 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 Grovac™ 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
          • Pilot Study for Microbial Mapping II
          • Prevalence of Escherichia coli O157H7 in Feedlot Cattle at Slaughter
          • Real Time Detection of Microbial Pathogens
          • Reduction of Fecal Contamination of Ground Beef
    • Beef Sustainability
      • White Papers
        • Current Approaches of Beef Cattle Systems Life Cycle Assessment
        • Beef Cattle Welfare in the United States
      • Fact Sheets
        • Carbon Footprint
        • Water
        • Removing Beef From The Diet
        • Carbon Sequestration
        • Growth Promotants
        • Grass-Versus-Grain-Finished
        • Corn To Humans
        • Is Local Beef More Sustainable
        • What Is A High Quality Life Cycle Asessment
        • Life Cycle Assessment Comparisons
        • Impact of Animal Health on Sustainability
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        • Defining Sustainability
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        • Beef Cattle Welfare in the United States
        • Glossary of Terms
        • BeefTracker
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        • Sustainability Executive Summary
        • What is Economic Sustainability and Why Does it Matter
      • Project Summaries
        • 2021
          • Beef Sustainability 101: A systems approach to decoding sustainability metrics for non-commercial foodservice professions
          • Online Sustainable Range Management Framework: Rancher Self-Assessment and Scoring System to Track Improvement
          • Understanding Price Risk Management Contributions to Economic Sustainability in the Cattle Industry
          • 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
          • 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
          • Assessing human benefits of grazing rangelands in the Great Plains
          • Economic Impacts of Removing Grazing from Federal Lands
          • Ranch Economics of Using Targeted Grazing to Create Wildfire Fuel Breaks on Public Land
          • Taking Stock of Social and Socioeconomic Research in the U.S. Beef Industry
          • How Advances in Animal Efficiency and Management Have Affected Beef’s Water Intensity in the United States: 1991 compared to 2019
        • Water Quality and Beef Sustainability
        • Sustainability Assessment of U.S. Beef Production Systems
        • 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
    • Market Research & Planning
      • White Papers
        • 2021 State of the Consumer
        • Are Consumers Still Satisfied with Steak?
        • Impact of Current Inflationary Trends on the Beef Industry
        • July 2020 Beef Industry Update and Consumer Insights
        • State of the Consumer - Fall 2020
        • Summer Grilling - 2022
        • Today's Beef Consumer - 2022
        • Will Inflation Steal Christmas?
        • Ground Beef Performance: Sales Trends by Leanness, Form, and Primal
        • Effect of Current Consumer Trends on Future Beef Consumption
        • Gearing Up for the 2023 Summer Grilling Season
        • The Not-So-Lost Art of Using Recipes
        • Grilling: A Taste of Summer
      • Fact Sheets
        • Consumer Perceptions on Food Safety
        • Consumer Perceptions of Cattle Production
        • What Parents Think About Introducing Beef as a First Food
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