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by Brad Morgan, Oklahoma State University The terrorist attack on September 11 will forever taint 2001 with lasting images in each of our minds eye. Since that morning, much has changed throughout all segments of the beef production chain. Typical "talked about" beef factors such as grade and yield, grids, quality grade, feed conversion and dressing percentage are now joined by such concerns as bioterrorism and crisis management along with workplace security. Certainly the list has got longer and probably will continue this trend in years to come. However, one must remember that the primary objective of the beef industry prior to 9-11, and one that still stands in place today, is to efficiently produce beef animals which can generate consumable items which are highly consistent and palatable, healthful and 100 percent safe for all of our domestic and international consuming customers. The following items will possibly allow this objective to be better met in the upcoming year. Producer Education Programs I know what you are thinking, "just how many producers are exposed to beef quality extension type programs" and more importantly, "those that do attend, do they change their practices when they return to their operation?" I used to be the skeptic in that camp thinking that the only people that came to these gatherings were the more educated people that really did not need the information as bad as those not in attendance. But I am slowly changing and becoming more optimistic. The reason -- very simple. Oklahoma, like a couple of other states, has a traveling "road show" which works in cooperation with the state-wide auction markets to get the beef quality issue to uninformed producers. I realize that may sound harsh, but many of the producers are very thankful for the information and admit that it was the first meeting like this they had ever attended. Will they change? Only time will tell. Animal Welfare Why put this on such a list? Because activists, legislators and particular restaurant chains have put it there, that's why. Issues such as the use of growth hormones, the impact of confinement feeding, treatment of animals during transportation and stunning, along with regular use of low-dose feeding of antibiotics, are related to animal welfare issues. Certainly, we have brought some of these issues on ourselves through some of the media coverage of poor handling of downers. Regardless of whether this is deserving or not, I'm proud to say that the beef industry has turned the corner and got in front of the media and legislators blitz by demonstrating to these groups that we have properly trained all personnel involved in this area. Additionally, beef industry officials realize that we have nothing to hide. Through the use of scheduled tours, people understand that the meat processing industry is a humane industry. Food Safety Progress In most cases, controversy promotes progress. The beef industry has made progress in the area of food safety. Post-harvest decontamination procedures are common practice in today's beef processing facilities. According to the most recently completed National Beef Quality Audit, 85 percent of the fed cattle are being harvested in plants that are using multiple-hurdle decontamination systems. In other words, systems such as hot water and acid rinses, chemical dehairing and steam vacuuming/pasteurization are being used in combination during the harvest process. Certainly there is no silver bullet when it comes to food safety. We must continue to investigate new technologies that can be applied through the existing packaging materials on case-ready meat products. New Products According to Packaging Magazine, new retail meat product entries were second in 2001 behind only newly created alcohol products. Certainly, the changing of consumer lifestyles has led to many of these new ready-to-eat products being developed. With the development of various brands such as IBP's Thomas Wilson, Excel's Cattlemen's Collection, and Hormel's line of precooked products, just to name a few, product quality and consistency has and will continue to rise. It certainly is amazing how accountability has improved product performance when companies put their name and phone number on their respective products. Through my research endeavors, I have been fortunate to travel to many countries around the world. I have always told my colleagues, friends and students that when the work was done, I was ready to come back to my home, the United States of America. We are so fortunate to live in this country. From a food standpoint, Americans are certainly spoiled to the core. In 2000, Americans, on average, spent less that 14 percent of their household income on food. Compare that figure to the Japanese who spend in excess of 30 percent of their family income on food products. So throughout the year, thank the heroes. Fireman, policeman, emergency medical people and don't forget the people who produce food for the consumer's of the world. © |
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