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Borders SE, Schwartz TE, Mayer TR, Gehring KB, Griffin DB, Kerth CR, Belk KE, Edwards-Callaway L, Scanga JA, Nair MN, Morgan JB, Douglas JB, Pfeiffer MM, Mafi GG, Harr KM, Lawrence TE, Tennant TC, Lucherk LW, O’Quinn TG, Beyer ES, Bass PD, Garcia LG, Bohrer BM, Pempek JA, Garmyn AJ, Maddock RJ, Carr CC, Pringle TD, Scheffler TL, Scheffler JM, Stelzleni AM, Gonzalez JM, Underwood KR, Harsh BN, Waters CM, Savell JW. National Beef Quality Audit-2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities. Transl Anim Sci 2024; 8:txae033. [PMID: 38616995 PMCID: PMC11015891 DOI: 10.1093/tas/txae033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Accepted: 03/08/2024] [Indexed: 04/16/2024] Open
Abstract
The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress. From September 2021 through May 2022, livestock trailers (n = 125), live animals (n = 5,430), and post-slaughter hide-on animals (n = 6,674) were surveyed at 20 commercial beef processing facilities across the U.S. Cattle were transported in a variety of trailer types for an average distance of 490.6 km and a mean transport time of 6.3 h. During transit, cattle averaged 2.3 m2 of trailer space per animal indicating sufficient space was provided according to industry guidelines. Of all trailers surveyed, 55.3% transported cattle from an auction barn to a processing facility. When surveyed, 63.6% of all truck drivers reported to be Beef Quality Assurance certified. The majority (77.0%) of cattle were sound when evaluated for mobility. Mean body condition scores (9-point scale) for beef cows and bulls were 3.8 and 4.4, respectively, whereas mean body condition scores (5-point scale) for dairy cows and bulls were 2.3 and 2.6, respectively. Of the cattle surveyed, 45.1% had no visible live animal defects, and 37.9% had only a single defect. Of defects present in cows, 64.6% were attributed to an udder problem. Full udders were observed in 47.5% of all cows. Nearly all cattle were free of visible abscesses and knots (97.9% and 98.2%, respectively). No horns were observed in 89.4% of all cattle surveyed. Beef cattle were predominantly black-hided (68.9% and 67.4% of cows and bulls, respectively). Holstein was the predominant dairy animal observed and accounted for 85.7% of the cows and 98.0% of the bulls. Only 3.1% of all animals had no form of identification. Findings from the NBQA-2022 show improvements within the industry and identify areas that require continued education and research to improve market cow and bull welfare and beef quality.
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Affiliation(s)
- Sydni E Borders
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, 77843-2471, USA
| | - Trent E Schwartz
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, 77843-2471, USA
| | - Thachary R Mayer
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, 77843-2471, USA
| | - Kerri B Gehring
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, 77843-2471, USA
| | - Davey B Griffin
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, 77843-2471, USA
| | - Christopher R Kerth
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, 77843-2471, USA
| | - Keith E Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA
| | - Lily Edwards-Callaway
- Department of Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA
| | - John A Scanga
- Department of Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA
| | - J Brad Morgan
- Department of Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA
| | - Jarrett B Douglas
- Department of Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA
| | - Morgan M Pfeiffer
- Department of Animal Science, Oklahoma State University, Stillwater, OK, 74078, USA
| | - Gretchen G Mafi
- Department of Animal Science, Oklahoma State University, Stillwater, OK, 74078, USA
| | - Keayla M Harr
- Department of Animal Science, Oklahoma State University, Stillwater, OK, 74078, USA
| | - Ty E Lawrence
- Department of Agricultural Sciences, West Texas A&M University, Canyon, TX, 79016, USA
| | - Travis C Tennant
- Department of Agricultural Sciences, West Texas A&M University, Canyon, TX, 79016, USA
| | - Loni W Lucherk
- Department of Agricultural Sciences, West Texas A&M University, Canyon, TX, 79016, USA
| | - Travis G O’Quinn
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, 66506, USA
| | - Erin S Beyer
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, 66506, USA
| | - Phil D Bass
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, 83844-2330, USA
| | - Lyda G Garcia
- Department of Animal Science, The Ohio State University, Columbus, OH, 43210, USA
| | - Benjamin M Bohrer
- Department of Animal Science, The Ohio State University, Columbus, OH, 43210, USA
| | - Jessica A Pempek
- Department of Animal Science, The Ohio State University, Columbus, OH, 43210, USA
| | - Andrea J Garmyn
- Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA
| | - Robert J Maddock
- Department of Animal Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA
| | - C Chad Carr
- Department of Animal Sciences, University of Florida, Gainesville, FL, 32611-0910, USA
| | - T Dean Pringle
- Department of Animal Sciences, University of Florida, Gainesville, FL, 32611-0910, USA
| | - Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL, 32611-0910, USA
| | - Jason M Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL, 32611-0910, USA
| | | | - John M Gonzalez
- Animal & Dairy Science, University of Georgia, Athens, GA, 30602-6755, USA
| | - Keith R Underwood
- Department of Animal Science, South Dakota State University, Brookings, SD, 57007, USA
| | - Bailey N Harsh
- Department of Animal Sciences, University of Illinois at Urbana - Champaign, Urbana, IL 61801, USA
| | - Crystal M Waters
- College of Agriculture, California State University, Chico, CA, 95929, USA
| | - Jeffrey W Savell
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, 77843-2471, USA
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Harr KM, Jewell N, Edwards J, More S, Mafi GG, Pfeiffer M, Ramanathan R. Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color. Meat Sci 2024; 213:109466. [PMID: 38489920 DOI: 10.1016/j.meatsci.2024.109466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 02/16/2024] [Accepted: 02/25/2024] [Indexed: 03/17/2024]
Abstract
Limited studies have determined the effects of modified atmospheric packaging (MAP) on atypical dark-cutting beef surface color. The objective was to compare the impacts of using vacuum packaging, carbon monoxide (CO-MAP), and HiOx-MAP (high‑oxygen) on the retail color of normal-pH and atypical dark-cutting beef aged 14 d. Atypical dark-cutting beef (pH 5.63) had numerically greater (P > 0.05) pH than normal-pH beef (pH 5.56). Atypical dark-cutting steaks were darker in color (lower L* values; P < 0.05) than normal-pH steaks. Atypical dark-cutting steaks had greater (P < 0.05) oxygen consumption, lower (P < 0.05) relative oxygenation, and less inter-muscle bundle space (P < 0.05) than normal-pH steaks. There were no differences (P > 0.05) in redness between normal-pH and atypical dark-cutting steaks when packaged in HiOx-MAP. Although a minimal increase in pH was observed in atypical dark-cutting beef, steaks in CO-MAP had lower redness than normal-pH steaks.
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Affiliation(s)
- Keayla M Harr
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States of America
| | - Noah Jewell
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States of America
| | - Jade Edwards
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States of America
| | - Sunil More
- Department of Veterinary Pathobiology, Oklahoma State University, Stillwater, OK, United States of America
| | - Gretchen G Mafi
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States of America
| | - Morgan Pfeiffer
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States of America
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States of America.
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Davis SG, Harr KM, Farmer KJ, Beyer ES, Bigger SB, Chao MD, Tarpoff AJ, Thomson DU, Vipham JL, Zumbaugh MD, O'Quinn TG. Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.12989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15/fat level) of 1.36 kg GB chubs of 3 different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy protein–based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All 3 GB samples rated higher (P < 0.05) than the 3 GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.
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Affiliation(s)
- Samuel G. Davis
- Kansas State University Department of Animal Sciences and Industry
| | - Keayla M. Harr
- Kansas State University Department of Animal Sciences and Industry
| | - Kaylee J. Farmer
- Kansas State University Department of Animal Sciences and Industry
| | - Erin S. Beyer
- Kansas State University Department of Animal Sciences and Industry
| | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
| | | | | | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
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Beyer ES, Harr KM, Olson BA, Rice EA, Jones CK, Chao MD, Vipham JL, Zumbaugh MD, O'Quinn TG. Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.12424] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in the current study. Top sirloin butts were collected, and the biceps femoris was removed, trimmed, and sliced into twelve 2.54-cm-thick steaks. The steaks from each subprimal were aged for 28 d and designated for either trained sensory panels, consumer sensory panels, Warner-Bratzler shear force, or moisture and fat determination. The Prime steaks were rated the highest (P < 0.05) for overall liking and were higher (P < 0.05) for flavor liking than Low Choice and Select steaks within the consumer panels. However, all quality treatments were similar (P > 0.05) in juiciness and tenderness for the consumer panels. Additionally, a similar (P > 0.05) percentage of samples from each treatment were rated acceptable for tenderness, juiciness, flavor liking, and overall liking, with each trait having greater than 70% of samples rated acceptable. Also, Prime steaks were rated the highest (P < 0.05) for sustained juiciness and overall tenderness within the trained sensory panels. Similarly, Prime steaks were rated higher (P <0.05) for initial juiciness than the Low Choice and Select treatments but were similar (P > 0.05) to Top Choice. These results indicate that USDA quality grades impact the eating quality of sirloin cap steaks, especially within the Prime grade, and could provide an opportunity for refined marketing and added economic value for the cut.
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Affiliation(s)
- Erin S. Beyer
- Kansas State University Department of Animal Sciences and Industry
| | - Keayla M. Harr
- Kansas State University Department of Animal Sciences and Industry
| | | | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
| | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
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