Building Beef Demand

BUILDING BEEF DEMAND 1986-2016

RESEARCH , as defined in the Beef Promotion & Research Act , means studies relative to the effectiveness of market development and promotion efforts , the nutritional value of beef , other related food science research , newproduct development , and consumer marketresearch efforts .

Human Nutrition Research The beef checkoff ’ s nutrition research program is the only research initiative focused solely on establishing and communicating the benefits of beef in the diet . And because credible , science-based evidence plays an essential and fundamental role in the long-term protection of beef demand , the checkoff ’ s goal is to publish results in peerreviewed scientific journals , creating a public record of the results . In fiscal 2016 , nine peer-reviewed journal articles about checkoff research were published in multiple journals , and nine abstracts were presented at two major scientific meetings .

Answering Tough Questions A 14-part series of fact sheets called “ Tough Questions about Beef Sustainability ” aims to strengthen consumer confidence in beef as a sustainable food . The fact sheets provide answers to some challenging and complex issues related to beef sustainability and cover a variety of topics , including air and greenhouse gas emissions , animal health and welfare , food waste , water resources , land resources and efficiency and yield . The checkoff also released 14 product-quality project summaries for recently completed research projects in fiscal 2016 to further understanding of beef and its effects on consumer satisfaction .

Post-Harvest Salmonella Research Findings of post-harvest beef-safety research indicate that using lactic acid , peracetic acid and acidified sodium chlorite during grinding can reduce Salmonella embedded in lymph nodes in ground-beef products , under certain conditions . Little information exists about use of multiple interventions against Salmonella during ground-beef processing , so this study represents initial research and provides data for processors to apply in their intervention systems . Ongoing research-dissemination efforts continue through the checkoff ’ s BeefSafetyResource . com website .

Beef Safety at the Summit More than 250 participants attended the 14th annual Beef Industry Safety Summit in 2016 , which is 14 percent more than in 2015 . The Summit brought together industry leaders and safety professionals from all sectors of the beef industry to focus on ways to maximize beef safety . During the three-day event , participants heard about recent regulatory implications for the beef industry ; research updates in the pre- and post-harvest sectors ; and a variety of presentations about sustainability vs . safety , whole-genome sequencing , antimicrobial use vs . resistance formation , evolution of liability and food safety , and more .

Understanding Millennials In fiscal 2016 , the beef checkoff commissioned quantitative and qualitative market research for a comprehensive , multi-phase study that sheds light on how millennials define quality and what they are looking for in beef when dining out . Results indicate that sensory attributes such as taste and tenderness are among the strongest indicators of quality for beef in foodservice . Millennials consider filet mignon , followed by sirloin , as the highest-quality cuts , and identify seared , wood-fired and grilled to medium-rare or rare as the top cooking methods and temperatures for quality beef .