National Academies Press: OpenBook

Beef for Tomorrow: Conference Proceedings (1960)

Chapter: Front Matter

Suggested Citation:"Front Matter." National Research Council. 1960. Beef for Tomorrow: Conference Proceedings. Washington, DC: The National Academies Press. doi: 10.17226/18571.
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Suggested Citation:"Front Matter." National Research Council. 1960. Beef for Tomorrow: Conference Proceedings. Washington, DC: The National Academies Press. doi: 10.17226/18571.
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Suggested Citation:"Front Matter." National Research Council. 1960. Beef for Tomorrow: Conference Proceedings. Washington, DC: The National Academies Press. doi: 10.17226/18571.
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Suggested Citation:"Front Matter." National Research Council. 1960. Beef for Tomorrow: Conference Proceedings. Washington, DC: The National Academies Press. doi: 10.17226/18571.
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A f- • < I BEEF FOR TOMORROW Proceedings of a Conference Sponsored by the Agricultural Research Institute and Agricultural Board of the National Academy of Sciences— National Research Council Purdue University October 19-20, 1959 ^ tfUEMY OF , LIBRAR APR19 1960 Y^ Publication 751 NATIONAL ACADEMY OF SCIENCES-NATIONAL RESEARCH COUNCIL Washington, D. C. 1960

Library of Congress Catalog Card Number: 60-60034

Foreword A GREAT DEAL has been said pro and con in recent years about the beef industry in the United States. Industry, government, and the land-grant colleges have often disagreed on various points such as the merits of our present grading system, definition of quality, and many others. As the demand for beef increases with a rising population, some members in the field decided it was time to bring researchers together from all over the United States for an objective appraisal of the beef available today and that which will be in demand tomorrow. In order to have a successful conference where representatives of industry, government, and land-grant colleges would be in attendance, it was necessary to find some organization or institution willing to act as an impartial body to clarify and recommend further areas of study once all the material had been presented. In 1957, the Agricultural Research Institute Conference Committee began basic groundwork towards organizing such a conference. Later, the California Cattleman's Association asked the National Academy of Sciences—National Research Council to establish a com- mittee on beef research. It was decided, however, that a general accumulation of present research was necessary before such a com- mittee could be formulated. Once again the Conference Committee of the Agricultural Research Institute began a deeper study of the problem and finally it was brought to the attention of the Agricultural Board of the National Academy of Sciences—National Research Council. After it was agreed such a conference was necessary for the further improvement of an agricultural industry, a formal petition was presented to the National Academy of Sciences—National Research Council. The Academy-Research Council approved the conference with the stipulation that it be held only with the idea of evaluating the results of research as a basis for projecting research needs to meet require- ments for beef in a rapidly increasing national population. A plan- ning committee was established to make arrangements for the actual conference. After careful consideration, the Conference Committee invited speakers from industry, government, and the land-grant colleges to participate in the program. It was the hope of the committee to bring to the attention of the agricultural world some of the most important and controversial problems in the beef industry. No thought was given to solving these problems other than for the com- mittee to recommend, upon completion of the conference, areas in which further research was needed. iii

It would be impossible to mention the success of this conference without acknowledging the cooperation given by Purdue University and its Extension Service. The hospitality accorded the members and guests of the Agricultural Research Institute-Agricultural Board was both gracious and accommodating. Grateful acknowledgment is accorded the following firms for their financial support: American Brahman Breeders Association Chas. Pfizer and Company, Inc. Houston, Texas Brooklyn, New York Eli Lilly and Company American Dehydrators Association Indianapolis, Indiana Kansas City, Missouri King Ranch Inc. American Feed Manufacturers Associa- Kingsville, Texas '!on ,,,. . Merck and Company, Inc. Chicago, Illinois Rahway N£W ^ California Cattleman's Association Santa Gertrudis Breeders International San Francisco, California Kingsville, Texas iv

Conference Objectives PRODUCING, processing, and marketing of beef is currently under going a rapid structural change. Results of research at state, fed- eral, and industrial laboratories on quantity and quality production of beef have stimulated changes in production practices and have fomented demands for changes in the regulatory grading of beef. In the selling of beef, research has attempted to measure the changes in the marketing pattern brought about by social and economic forces acting upon the beef industry. These forces will loom larger and larger as our population turns increasingly upward in the decades ahead. Authorities in industry and government have clearly indi- cated what this means to the producer of beef—he must produce more, more efficiently. Because of these structural changes it was decided that this beef conference should have three major objectives. These objectives would be: To define the beef we want, to identify the term "quality" in beef, and to describe methods of producing beef more economically. To determine the beef for the future it was felt necessary to evaluate the quality of our current beef supply, the probable place beef is to have in the American diet of the future, and estimates of quantity and quality required to meet future demands. Recognized as being one of the most difficult words to define when applied to beef production is the term "quality." Consequently, it was hoped that conference discussions would present background factual information upon which clarifying statements could be made in this, the most contentious area of producing and servicing of beef. In fulfilling the final objective, program participants were asked to review factors related to efficient beef production as a basis for de- termining where emphasis might be placed in breeding, feeding, and management research in order that beef would retain a favorable competitive position as a desirable item in the diet of the future. Since these objectives were discussed by scientists from industry, gov- ernment, and the Land-Grant-Colleges it was thought advantageous to have an impartial body as sponsor. The National Academy of Sci- ences-National Research Council is an ideal sponsor for such a task. Therefore, upon the request of the Agricultural Research Institute which is affiliated with the Agricultural Board of the National Acad- emy of Sciences-National Research Council, it was agreed that the Academy-Research Council would evaluate the research plans and accomplishments presented at this conference. From this conference, the NAS-NRC Conference Committee on Beef hopes a clearer picture will develop of what is ahead for the beef industry and has taken steps to suggest where additional research is

needed so that the beef industry can properly orient its programs to meet the demands for the beef of tomorrow. ARI CONFERENCE COMMITTEE A. O. Rhoad, Chairman R. M. Bethke T. C. Byerly E. D. Crittenden D. M. Doty O. W. Herrmann N. J. Volk NAS-NRC BEEF CONFERENCE COMMITTEE A. O. Rhoad, Chairman T. C. Byerly H. H. Cole C. B. Cox Arval L. Erickson J. H. Guthrie O. W. Herrmann C. F. Neumann H. H. Stonaker Gladys E. Vail Paul Zillman

Contents Page Conference Objectives v Preface ix FIRST SESSION The Beef We Want E. R. Kiehl, presiding Beef in the American Diet. B. S. Schweigert 1 Changing Patterns in Beef Utilization and Distribution. H. B. Arthur 5 Evaluation of Consumer Beef Preference Studies. G. F. Stewart and E. M. Mrak 11 Beef for Family Use. Hazel K. Stiebeling 15 Discussion 25 Evaluation of Paper by Stewart and Mrak. V. James Rhodes.... 28 Committee Recommendations 31 Cows and Catalysts. E. L. Butz 52 SECOND SESSION How to Identify the Quality of Beef C. Peairs Wilson, presiding Factors Indicative of Quality in Beef and Their Measurements. A. M. Pearson 37 Beef Grades and Standards; Past and Present. John C. Pierce 48 Relationships between Beef Quality, Grades, and Standards. D. M. Doty 53 Economic Impact of Identified Beef in the Market Place. Herrell DeGraff 58 Discussion 64 Committee Recommendations 65 Marketing Beef on the Hoof. Joe B. Finley, Sr 67 vii

THIRD SESSION How to Produce Beef Economically M. L. Baker, presiding Type and Quality in the Live Beef Animal and in the Carcass. O. D. Butler 75 Genetic Aspects of Production Efficiency in Beef Cattle. E. J. Warwick 82 Physiological Factors Affecting Efficiency of Beef Cattle. F. N. Andrews 93 Some Nutritional Factors Involved in Beef Production. /. H. Meyer 100 Management Systems and Production Efficiency in Beef Cattle. R. C. Kramer 115 Discussion 127 Committee Recommendations 127 Closing Remarks. Roland M. Bethke 128 Appendix 129 VIM

Preface E CONFERENCE on "Beef for Tomorrow" was programmed into JL three sessions entitled, "The Beef We Want," "How to Identify the Quality of Beef," and "How to Produce Beef Economically." It was brought out in Session I that per capita consumption of beef has shown a rather steady increase over the past 50-year period. Based on Bureau of Census estimates of population growth, an ap- proximate increase of 44 per cent in total beef production will be required to maintain the present per capita consumption level in the approaching 25-year period. The high position of beef in the Ameri- can diet is in part traditional, although consumption has been demon- strated to accompany the general standard of living. Consumer pref- erence studies have shown a definite trend towards beef with a high proportion of lean to fat, rather than a high proportion of separable fat as was formerly the case. Only sufficient fat to give added juiciness and flavor to the lean is preferred by the consumer. Beef from grades commercial and above is about equally nutritious in regards to protein and vitamins. Calorie values, however, increase in relation to the amount of fat when going from the lower to higher grades. Less is known of the nutritional value of beef below the commercial grade. This is the beef that normally enters into the processed beef trade. On the other hand, consumer acceptance of beef is largely based on quality factors of tenderness, juiciness, and flavor of which tenderness is of major significance to the consumer. These quality characteristics may be greatly modified in the cooking process making the final cooked product more or less palatable than the quality classification given the original raw product. "Quality" with reference to beef carcasses and beef cuts was the special subject of Session II. What is meant by "quality" was admit- tingly difficult to define and even more difficult to measure, yet it is a term widely used in beef merchandising. Tenderness, juiciness, and flavor are considered the main components of quality but even these are difficult to define objectively. In relating these quality com- ponents to U. S. carcass grades of commercial and above, the results of research have shown that U. S. carcass grades are related to quality factors and consumer acceptance. The great variation within grades and the considerable overlap of quality factors between grades, how- ever, result in low prediction values in associating quality of individual carcasses with U. S. Grade. In recognition of the low prediction values of the present U. S. beef grades, the U. S. Department of Agri- culture has initiated extensive studies towards evolving an improved grading system based on "cutability" and "quality" factors. Real progress in these studies awaits more accurate and objective methods of determining "cutability" and "quality" in the carcass and live animal. IX

Many live-animal factors are known to be associated with quality in beef. Such factors as age, genetic origin, management practices, plane of nutrition, and length of pre-slaughter feeding period have been experimentally shown to be directly related to quality factors. Likewise, post-slaughter treatment of the carcass has measurable in- fluence on quality factors of beef. Because these factors and treat- ments can be controlled by producers, feeders, and processors the con- cept of "quality control" has considerable possibility for practical application in beef production. Several of the conference papers pointed out that one of the impor- tant functions of beef grading, whether this is by U. S. grades or proprietory brands, is that of communicating market demands back to the producer where the responsibility eventually rests for producing beef in the quantity and quality desired by the public. Because of the major role that beef producers have in supplying a continuously rising demand Session III of the conference reviewed the areas in which producers may increase the efficiency of production. Produc- tion efficiency has increased over the past decades, but this is largely attributed to changes in management and to changes in feeding practices rather than improvement in the efficiency of the beef animal per se. Only in recent years has our knowledge of the part that heredity plays in beef production reached a level whereby confident breeding plans can be designed which advance the genetic composition of cattle as it relates to efficiency of production. In recent years considerable research information has been accumulated on environmental effects, especially climate, which influence efficiency of beef production. To some extent climatic stresses adversely affecting production may be alleviated through shelter engineering. On the other hand, a large segment of the United States' beef producing industry is located where conditions of climatic stress are outside the control of man. In these areas special problems in physiology, nutrition, and breeding are found that require extended research to help combat the climatic handicap. Considerable research on the subject of conformation of live animals as it influences production and reproduction has been conducted in recent years. Especially the subject of conformation in breeding and slaughter cattle as it relates to type, i.e., compact or comprest vs. normal or standard type, has been studied at various experiment stations. This field, which is of considerable practical importance to the producer, was not fully reviewed in the conference papers. Suffi- cient factual information was presented, however, to suggest that a re- evaluation of the current "ideal type" of breeding and slaughter cattle is necessary. The many excellent papers by noted authorities that are reproduced in these proceedings merit the close study of the reader. From these papers it was possible to make certain clarifying statements and recommendations indicating where research is most urgently needed that should aid the industry in meeting the demands for "Beef for Tomorrow."

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