scholarly journals National Beef Quality Audit-2016: Phase 1, Face-to-face interviews

2017 ◽  
Vol 1 (3) ◽  
pp. 320-332 ◽  
Author(s):  
J. D. Hasty ◽  
M. M. Pfeifer ◽  
L. C. Eastwood ◽  
D. A. Gredell ◽  
C. L. Gifford ◽  
...  
Keyword(s):  
Food Safety ◽  
Phase 1 ◽  
Food Service ◽  
Quality Attributes ◽  
Quality Factors ◽  
Beef Quality ◽  
Beef Industry ◽  
Quality Audit ◽  
Face To Face ◽  
Important Quality

Abstract The National Beef Quality Audit (NBQA) is conducted every 5 yr and was most recently again conducted in 2016. Face-to-face interviews gauged progress in quality associated with live cattle production using procedures first utilized in NBQA 2011. The 2016 NBQA was the first in which interviews concerning fed steers and heifers were combined with an audit of market cow and bull beef. Face-to-face interviews were designed to illicit definitions for beef quality, estimate willingness to pay (WTP) for quality attributes, establish relative importance rankings for important quality factors, and assess images, strengths, weaknesses, potential threats, and shifting trends in the beef industry since the 2011 audit. Individuals making purchasing decisions in 5 market sectors of the steer/heifer and cow/bull beef supply chain were interviewed, including packers (n = 36), retailers (including large and small supermarket companies and warehouse food sales companies; n = 35), food service operators (including quick-serve, full-service, and institutional establishments; n = 29), further processors (n = 64), and peripherally-related government and trade organizations (GTO; n = 30). Face-to-face interviews were conducted between January and November of 2016 using a designed dynamic routing system. Definitions (as described by interviewees) for 7 pre-determined quality factors, including: (1) How and where the cattle were raised, (2) Lean, fat, and bone, (3) Weight and size, (4) Visual characteristics, (5) Food safety, (6) Eating satisfaction, and (7) Cattle genetics were recorded verbatim and categorized into similar responses for analysis. Compared to NBQA-2011, a higher percentage of companies were willing to pay premiums for guaranteed quality attributes, but overall were willing to pay lower average premiums than the companies interviewed in 2011. Food safety had the highest share of preference among all interviewees, generating a double-digit advantage over any other quality factor. The 2 beef industries have an overall positive image among interviewees, and despite lingering weaknesses, product quality continued to be at the forefront of the strengths category for both steer and heifer beef and market cow and bull beef.

scholarly journals National Beef Quality Audit–2016: assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry

2018 ◽  
Vol 2 (1) ◽  
pp. 37-49
Author(s):  
McKensie K Harris ◽  
L Clay Eastwood ◽  
Courtney A Boykin ◽  
Ashley N Arnold ◽  
Kerri B Gehring ◽  
...  
Keyword(s):  
Beef Cows ◽  
The United States ◽  
Beef Quality ◽  
Beef Industry ◽  
Predominantly Black ◽  
Muscle Area ◽  
Quality Audit ◽  
Predominant Type ◽  
Value Loss ◽  
Quality Status

Abstract To continue the series that began in 1994, the National Beef Quality Audit (NBQA) – 2016 was conducted to quantify the quality status of the market cow and bull beef sector, as well as determine improvements made in the beef and dairy industry since 2007. The NBQA-2016 was conducted from March through December of 2016, and assessed hide-on carcasses (n = 5,278), chilled carcasses (n = 4,285), heads (n = 5,720), and offal items (n = 4,800) in 18 commercial processing facilities throughout the United States. Beef cattle were predominantly black-hided; 68.0% of beef cows and 67.2% of beef bulls possessed a black hide. Holstein was the predominant type of dairy animal observed. Just over half (56.0%) of the cattle surveyed had no mud contamination on the hide, and when mud was present, 34.1% of cattle only had small amounts. Harvest floor assessments found 44.6% of livers, 23.1% of lungs, 22.3% of hearts, 20.0% of viscera, 8.2% of heads, and 5.9% of tongues were condemned. Liver condemnations were most frequently due to abscess presence. In contrast, contamination was the primary reason for condemnation of all other offal items. Of the cow carcasses surveyed, 17.4% carried a fetus at the time of harvest. As expected, mean carcass weight and loin muscle area values observed for bulls were heavier and larger than cows. The marbling scores represented by cull animal carcasses were most frequently slight and traces amounts. Cow carcasses manifested a greater amount of marbling on average than bull carcasses. The predominant fat color score showed all carcasses surveyed had some level of yellow fat. Only 1.3% of carcasses exhibited signs of arthritic joints. Results of the NBQA-2016 indicate there are areas in which the beef and dairy industries have improved and areas that still need attention to prevent value loss in market cows and bulls.

scholarly journals National Beef Quality Audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products1

2017 ◽  
Vol 1 (2) ◽  
pp. 229-238 ◽  
Author(s):  
L. C. Eastwood ◽  
C. A. Boykin ◽  
M. K. Harris ◽  
A. N. Arnold ◽  
D. S. Hale ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Beef Quality ◽  
Beef Industry ◽  
Tail Region ◽  
Quality Audit ◽  
Beef Processing ◽  
Strategic Plans ◽  
In Transit ◽  
Electronic Tags ◽  
Mobility Score

Abstract The National Beef Quality Audit-2016 (NBQA-2016) was conducted to assess current transportation, mobility, and quality characteristics of U.S. fed steers and heifers. Data were collected at 17 beef processing facilities between March and November 2016. About 8,000 live cattle were evaluated for transportation and mobility, and about 25,000 carcasses were evaluated on the slaughter floor. Cattle were in transit to the slaughter facility for a mean duration of 2.7 h from a mean distance of 218.5 km using trailers with dimensions ranging from 17.84 m2 to 59.09 m2. Area allotted per animal averaged 1.13 m2 and ranged from 0.85 m2 to 2.28 m2. A total of 96.8% of cattle received a mobility score of 1 (walks easily, no apparent lameness). Identification types (35.1% had multiple) were lot visual tags (61.5%), individual tags (55.0%), electronic tags (16.9%), metal-clip tags (9.2%), bar-coded tags (0.05%), wattles (0.01%), and other (2.6%). Cattle were black-hided (57.8%), Holstein (20.4%), red-hided (10.5%), yellow-hided (4.8%), gray-hided (2.9%), brown-hided (1.3%), and white-hided (1.1%). Unbranded hides were observed on 74.3% of cattle; 18.6% had brands located on the butt, 6.3% on the side, and 1.3% on the shoulder (values exceed 100% due to multiple brands). For hide-on carcasses, 37.7% displayed no mud or manure; specific locations for mud or manure were legs (40.8%), belly (33.0%), tail region (15.5%), side (6.8%), and top-line (3.9%). Cattle without horns represented 83.3% of the sample, and cattle that did have horns measured: < 2.54 cm (5.5%), 2.54 to 12.7 cm (8.3%), and > 12.7 cm (2.9%). Carcasses without bruises represented 61.1% of those sampled, whereas 28.2% had 1, 8.2% had 2, 2.1% had 3, and 0.3% had 4 bruises. Of those carcasses with a bruise, the bruise was located on the loin (29.7%), round (27.8%), chuck (16.4%), rib (14.4%), and brisket/plate/flank (11.6%). Frequencies of offal condemnations were livers (30.8%), lungs (18.2%), viscera (16.3%), hearts (11.1%), heads (2.7%), and tongues (2.0%). Compared to NBQA-2011, fewer cattle were identified for traceability, fewer were black-hided, a greater number were Holstein cattle, more with no brand and no horns, fewer without bruises, more liver, lung, and viscera condemnations, and fewer heads and tongues were condemned. The NBQA remains an influential survey for the U.S. beef industry to provide benchmarks and strategic plans for continued improvement of beef quality and consistency.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector

2010 ◽  
Vol 73 (3) ◽  
pp. 574-578 ◽  
Author(s):  
F. J. GORMLEY ◽  
C. L. LITTLE ◽  
N. MURPHY ◽  
E. de PINNA ◽  
J. MCLAUCHLIN
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
High Risk ◽  
Service Sector ◽  
Safety Management ◽  
Food Service ◽  
Control Measures ◽  
Hygiene Practices ◽  
Risk Practices ◽  
Handling Practices

Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P < 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.

scholarly journals 115 The Beef Industry in a Post-Pandemic World

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 40-40
Author(s):  
Derrell S Peel
Keyword(s):  
Supply Chains ◽  
Inventory Management ◽  
Service Sector ◽  
Food Service ◽  
Consumer Products ◽  
Labor Management ◽  
Beef Industry ◽  
Design Changes ◽  
The Face ◽  
Retail Grocery

Abstract The onset of the COVID-19 pandemic in 2020 caused unprecedented shocks and disruptions in the cattle and beef industry. The shutdown of food service in March 2020 caused an unparalleled stacking of food demand on the retail grocery sector. The rigidity and specialized nature of food service and retail grocery supply chains, compounded by a surge in consumer demand at retail grocery, resulted in temporary shortages of meat in other consumer products in supermarkets. The food service sector recovered somewhat over many weeks but remained diminished through the balance of 2020 and beyond. In April 2020, COVID-19 infections affected the labor forces of many meat packing and processing facilities and resulted in significant reductions in beef packing and further processing for eight to twelve weeks. This caused additional product shortages in retail grocery and food service sectors. These impacts have raised many questions about how the beef industry might adapt to be more resilient in the face of such profound disruptions. Possible changes include more use of multi-purpose facilities (less specialized for food service or retail grocery supply chains); design changes in new plants and retrofitting existing facilities to reduce human health impacts; changes in labor management; changes in inventory management; and changes in business supply chain management and risk assessment practices.

Should Weights and Risk Categories Be Used for Inspection Scores To Evaluate Food Safety in Restaurants?

2016 ◽  
Vol 79 (3) ◽  
pp. 501-506 ◽  
Author(s):  
DIOGO THIMOTEO da CUNHA ◽  
VERIDIANA VERA de ROSSO ◽  
ELKE STEDEFELDT
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Safety Evaluation ◽  
Cross Sectional Study ◽  
Raw Material ◽  
Risk Category ◽  
Cross Sectional ◽  
Evaluation Bias ◽  
Risk Categories ◽  
Food Safety Evaluation

ABSTRACT The objective of this study was to verify the characteristics of food safety inspections, considering risk categories and binary scores. A cross-sectional study was performed with 439 restaurants in 43 Brazilian cities. A food safety checklist with 177 items was applied to the food service establishments. These items were classified into four groups (R1 to R4) according to the main factors that can cause outbreaks involving food: R1, time and temperature aspects; R2, direct contamination; R3, water conditions and raw material; and R4, indirect contamination (i.e., structures and buildings). A score adjusted for 100 was calculated for the overall violation score and the violation score for each risk category. The average violation score (standard deviation) was 18.9% (16.0), with an amplitude of 0.0 to 76.7%. Restaurants with a low overall violation score (approximately 20%) presented a high number of violations from the R1 and R2 groups, representing the most risky violations. Practical solutions to minimize this evaluation bias were discussed. Food safety evaluation should use weighted scores and be risk-based. However, some precautions must be taken by researchers, health inspectors, and health surveillance departments to develop an adequate and reliable instrument.

Implementation of food safety refreshercourse for certified food service sanitation managers

2001 ◽  
Vol 101 (9) ◽  
pp. A-22 ◽  
Author(s):  
M.J. Winter ◽  
S.A. Todd ◽  
C.A. Schlitt ◽  
J. Finck ◽  
B.J. Farner ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Service
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