Developing a simple, natural and novel processing strategy to improve beef quality and profitability of small/medium-sized meat processors

High costs and inconsistent/inferior meat quality attributes are two major hurdles to the growth of local/small- and mid-scale meat processors. The ultimate goal of our research program is to establish novel post-harvest processing systems that can be easily applied to improve beef quality attributes and thus foster the profitability and sustainability of the local meat sectors. Our central hypothesis is that, through application of novel chemo-mechanical process, the palatability attributes of meat will be significantly improved by weakening of the muscle structure and cellular disruption. We will accomplish our overall objective by addressing the following three specific research objectives:Objective 1: Characterize Chemo-Mechanical Processing Mechanisms to Identify Optimal Processing Regimen and Document Their Impacts on Eating Quality Attributes of Beef Subprimals from Bos Indicus Breed and Cull Cow.Objective 2: Develop Data-Driven Prediction Model, aided by Artificial Intelligence Algorithm, to Implement the Chemo-Mechanics Manufacturing of Various Beef Products for Application of These Findings Across Multiple Equipment and Meat Processors.Objective 3: Evaluate the Economic Costs and Benefits of Chemo-Mechanical Processing on the Local/Small- and Mid-Scale Meat ProcessorsThe successful completion of the proposed research will serve as a foundation and critical information for developing innovative template strategies to maximize positive aging impacts on meat quality and value. Consequently, knowledge generated will have immediate implications for making new discoveries that could be used not only to improve quality, future profitability, and sustainability of the local meat entities, but also to offer consumers more consistent high quality, yet economically priced meat products.