Enhancing the Competitiveness and Value of U.S. Beef

(1) Identify ongoing market risk associated with domestic livestock protocols to the U.S. beef industry. Improve quality, safety, and domestic and international marketability of U.S. beef products by examining palatability attributes, developing and applying novel food safety interventions, exploring metagenomics to investigate food safety and antimicrobial resistance, increasing shelf life, developing novel products from variety meat items, and developing innovate carcass fabrication techniques. (2) Improve nutrient profile of beef and identify constituents of beef that influence flavor and healthfulness. Create knowledge on the relationship between human disease mechanisms and the nutritional profile of red meat.