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<OL><LI> Evaluate the cost/benefit of traceability and assess its value in market-based programs. <LI>Develop science-rooted strategies and technologies to reduce foodborne illness and improve the effectiveness of policies related to food safety and trade. <LI>Assess supply chain management strategies to identify and overcome barriers that interfere with the transmission of consumer preferences to producers. <LI>Enhance palatability, processing, and marketing of beef by studying instrument grading, beef flavor and tenderness technologies, and carcass cutting strategies <LI>Determine factors influencing domestic and international consumer preferences for beef.
NON-TECHNICAL SUMMARY: Illnesses due to the consumption of beef products, while low, should be reduced. Some products like ground beef may be undercooked by consumers or food service operations. Irradiation can destroy bacteria causing illnesses of packaged beef products. Sensory quality and consumer acceptance need to be determined to identify limitations to introducing irradiated beef products in the market place. Consumers are showing preferences to knowing the source of the beef they purchase and appear to be willing to pay more for that knowledge. To obtain information on the source of beef requires some verifiable system to trace the origin of the beef back to the producer. The trace-back systems will be evaluated for their effectiveness and that the benefit is greater than the cost. <P>APPROACH: Using a combination of irradiation and modified packaging, fresh and processed beef products will be evaluated for pathogenic and spoilage bacteria elimination or reduction. Evaluation of quality and shelf-life will be determined by sensory analysis, instrumental measures of color and texture and bacteria enumeration methods. Comparisons will be made to currently commercial-type products to assess the improvements in safety and shelf-life. Radio Frequency Identification systems will be evaluated to determine feasibility and cost/benefit of various animal traceability methods. The value of the traceability systems in a market-based system that can generate higher prices when the beef can be identified as to source will be determined.