While others complain and point fingers, NCBA's Federation division continues to advance the cause for cattle production and beef through projects for the CBB.
While media stories unfavorable to raising cattle or eating beef SEEM to grow daily, checkoff funded analysis of media across the nation show that the overall favorability rating of such stories May - June, 2007 was 51% favorable, 31% neutral, and only 18% unfavorable to the cattle/beef industry. The total number of articles related to these subjects have, for the past year, been at the lower end of the scale for any time since Nov., 2000.
Re. the accusations that beef production is responsible for Global Warming, the good thing is these stories give an opportunity to present the facts about beef production.
EPA data shows that "production of food animals in the USA contributes less than 2.4% of total greenhouse gas emissions, while fossil fuel combustion accounts for about 80% of all US greenhouse emissions". NCBA finds and publicizes such information to counter less than factual news stories.
The Human Nutrition Research committee is working to re-evaluate protein recommendations. During the Protein Summit 2007 held last may in Charleston, SC leading scientists from all areas of dietary protein research worked together on three areas of discussion: The role of protein in optimal health; Assessment of protein quality; Minimum protein intakes versus optimal intake. A summary publication of the results of this summit is due soon. Such a publication, with major imput from key leaders in a given field of research, CAN HAVE A MAJOR IMPACT ON OTHER SCIENTISTS AND THOUGHT LEADERS.
A Nutrient Rich Foods Coalition launched a new consumer web site to guide people in choosing foods with more nutrients compared with calories. Beef has an enviable position in that relationship.
Because flavor is such an important factor in enjoyment of beef, several research projects have been useful in finding more and better ways of improving upon that flavor. Interesting to me, in view of previous threads and posts on this site, is that high energy grain diets have been shown to produce a more acceptable and intense flavor in beef than grass or forage fed beef. More than 40% of variation between grain and grass finished beef, un-aged and aged, is attributed to diet. This flavor variation MAY be due to the fact that forage-fed beef contains more linolenic acid and less oleic and linoleic acids when compared with concentrate-fed beef. Cattle diets containing fish byproducts, raw soybeans, or canola oil and meal can cause undesireable flavors in beef, which may be due to the increased unsaturated fatty acids which lead to increased oxidation during storage of beef. I believe it is valuable that research, old and new, is being studied in efforts to improve the desireable flavor of beef.
Research into consumer views of the cattle/beef industry show that almost 60% say they know little or nothing about the beef industry, 40% report favorable views, and only 10% report negative views. 48% said they have favorable views of beef producers. 89% say they are confident that beef is safe, and only 3% are not at all confident. 95% support raising cattle for food if animals are cared for and treated humanely. This study shows the importance of telling the beef production story because familiarity with the industry is strongly correlated with favorability and favorability is strongly correlated with trust.
A consumer survey conducted as a random telephone survey last June 10-21 to analyze consumer awareness of food recalls, concerns aout bacteria in food, and which foods concern them the most shows 77% said they have heard about food recalls in the previous three months; 40% were aware of a beef recall; 37% mentioned produce as one of the foods they recalled being recalled; 22% mentioned peanut butter and 21% mentioned pet food. E.coli was the bacteria of highest concern to consumers. Consumers were most concerned about chicken in regard to foodborne illness, but beef is second on the list of foods of concern. Consumers said the most believable and reassuring beef safety message they heard is "ground beef is safe if it is cooked to an internal temperature of 160 degrees F.".
This is only a small portion of the recent, current, or ongoing work of the Beef Checkoff. Get involved at national or state level. Nearly all cattle organizations have representation on the state Beef Council, and volunteers are welcome and needed.
mrj
While media stories unfavorable to raising cattle or eating beef SEEM to grow daily, checkoff funded analysis of media across the nation show that the overall favorability rating of such stories May - June, 2007 was 51% favorable, 31% neutral, and only 18% unfavorable to the cattle/beef industry. The total number of articles related to these subjects have, for the past year, been at the lower end of the scale for any time since Nov., 2000.
Re. the accusations that beef production is responsible for Global Warming, the good thing is these stories give an opportunity to present the facts about beef production.
EPA data shows that "production of food animals in the USA contributes less than 2.4% of total greenhouse gas emissions, while fossil fuel combustion accounts for about 80% of all US greenhouse emissions". NCBA finds and publicizes such information to counter less than factual news stories.
The Human Nutrition Research committee is working to re-evaluate protein recommendations. During the Protein Summit 2007 held last may in Charleston, SC leading scientists from all areas of dietary protein research worked together on three areas of discussion: The role of protein in optimal health; Assessment of protein quality; Minimum protein intakes versus optimal intake. A summary publication of the results of this summit is due soon. Such a publication, with major imput from key leaders in a given field of research, CAN HAVE A MAJOR IMPACT ON OTHER SCIENTISTS AND THOUGHT LEADERS.
A Nutrient Rich Foods Coalition launched a new consumer web site to guide people in choosing foods with more nutrients compared with calories. Beef has an enviable position in that relationship.
Because flavor is such an important factor in enjoyment of beef, several research projects have been useful in finding more and better ways of improving upon that flavor. Interesting to me, in view of previous threads and posts on this site, is that high energy grain diets have been shown to produce a more acceptable and intense flavor in beef than grass or forage fed beef. More than 40% of variation between grain and grass finished beef, un-aged and aged, is attributed to diet. This flavor variation MAY be due to the fact that forage-fed beef contains more linolenic acid and less oleic and linoleic acids when compared with concentrate-fed beef. Cattle diets containing fish byproducts, raw soybeans, or canola oil and meal can cause undesireable flavors in beef, which may be due to the increased unsaturated fatty acids which lead to increased oxidation during storage of beef. I believe it is valuable that research, old and new, is being studied in efforts to improve the desireable flavor of beef.
Research into consumer views of the cattle/beef industry show that almost 60% say they know little or nothing about the beef industry, 40% report favorable views, and only 10% report negative views. 48% said they have favorable views of beef producers. 89% say they are confident that beef is safe, and only 3% are not at all confident. 95% support raising cattle for food if animals are cared for and treated humanely. This study shows the importance of telling the beef production story because familiarity with the industry is strongly correlated with favorability and favorability is strongly correlated with trust.
A consumer survey conducted as a random telephone survey last June 10-21 to analyze consumer awareness of food recalls, concerns aout bacteria in food, and which foods concern them the most shows 77% said they have heard about food recalls in the previous three months; 40% were aware of a beef recall; 37% mentioned produce as one of the foods they recalled being recalled; 22% mentioned peanut butter and 21% mentioned pet food. E.coli was the bacteria of highest concern to consumers. Consumers were most concerned about chicken in regard to foodborne illness, but beef is second on the list of foods of concern. Consumers said the most believable and reassuring beef safety message they heard is "ground beef is safe if it is cooked to an internal temperature of 160 degrees F.".
This is only a small portion of the recent, current, or ongoing work of the Beef Checkoff. Get involved at national or state level. Nearly all cattle organizations have representation on the state Beef Council, and volunteers are welcome and needed.
mrj