Investigating the Current Beef Industry Practices and Their Implications on Final Beef Quality
by Jimena Rodriguez
My research looks to investigate the current beef industry practices and their implications on final beef quality. I became involved after the summer of 2022, after attending the Reciprocal Meats Conference in Des Moines, IA. There I was able to converse with meat science professionals from all across the nation and hear about the innovative work being done. This shortly led me to working with Dr. Derico Setyabrata, a recent addition to the meat science team in the Animal Science department. He needed a student to work in the lab, and I am beyond grateful that he took a chance with me.
In the beef industry, there are three topics that are most investigated, including juiciness, tenderness, and flavor. According to data collected from the National Beef Tenderness Survey, conducted by the National Cattlemen’s Beef Association (NCBA), consumers have expressed these areas are what should be improved in beef products. In this study specifically, we looked at the industry’s practices when it comes to aging, or the tenderization of the product, and its effects on the final product quality. Aging allows for enzymes called calpains, specifically calpain-1, to cut other proteins in the meat and make these fragments more water-soluble. The longer you allow for the product to age, the more protein fragments, resulting in a very tender steak. As previously stated, consumers prefer a tender product. Though, with extended aging, like any other food product, there is an onset of spoilage which is also followed by a change in the physical appearance of the product. It has been studied that consumers prefer a cherry red color and will likely not reach for the product if there is any deviation from this. Therefore, we investigated how these microorganisms affected the color change in beef and how long a product would last on the shelf.
Our findings were along the lines of what we hypothesized. With longer aging treatments, we found more spoilage bacteria and very bad color quality found in the beef products. This is ultimately where we are at in the study. We have collaborated with other scientists in the department to aid in profiling the microbes, which is equally as rewarding as it is challenging. We have experienced delays in the timeline we have set due to mechanical issues, however I have learned to work around them. We are still working on further investigating the correlation between the specific type of organisms and how they induce a color change in products. The importance of this work is to hopefully address the issue of food waste. Again, any deviation from a cherry red color will result in a discount and ultimately discarded. This is a big issue for the beef industry as a study conducted found that roughly $3.73 billion is lost due to this. It becomes more than just a food waste issue, but also an economical one There are currently innovations being applied to educate consumers about beef’s color change, but also how to maintain a cherry color so that consumers do not reject the product.
While I did not travel for the project specifically, I was able to attain a travel scholarship, from NCBA, to attend their annual Beef Safety Summit in Denver, CO. There I was able to network with a wide range of professionals in the beef industry, including feedlot managers, plant operations managers, USDA, and FDA specialists, from all across the nation. There I was able to talk to them more about this project and hear how their respective area is addressing this issue. This was particularly interesting because I was able to see how my research is being applied in a real-world setting.
A key component to completing this project was the mentorship received. This was my first time immersing myself in a lab to conduct research, which came with a lot of anxiety. Though, Dr. Setyabrata expressed great patience and freedom throughout my time in the lab. He enabled me to gain confidence in myself, which was beyond rewarding. Through his mentorship, I have been able to accomplish more than I thought I could. Dr. Setyabrata has had an everlasting impact on my career trajectory. I have found a passion for meat science and the meaningful work of providing safe and wholesome products to everyone. He along with the other faculty in the Animal Science department have been a huge part in my success both in and out of the lab. Through this rewarding experience, I began to entertain the idea of graduate school post-graduation. While it was a very tough decision, I have decided to continue my education at Texas Tech University, in Lubbock, TX. There I will continue to further investigate the beef industry’s practices and their impact on beef quality.
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