Quantifying Fats in Beef
Beef camera grading systems are often utilized by the beef packing industry to quantify subcutaneous and intramuscular fat in beef carcasses for USDA Beef Quality and Yield Grading purposes. We work to understand how existing and new camera systems can be improved and utilized by the beef industry to accurately and rapidly quantify marbling and fat thickness in beef carcasses.
Understanding how Fats Influence Nutritional Value of Beef
Fats in beef contribute to its sensory attributes such as flavor, juiciness, and tenderness. However, different types of fats, such as saturated and unsaturated fatty acids, have varying impacts on human health. We seek to understand the biological mechanisms that are impacted in response to different types of dietary fat and use our findings to help improve nutritional value of beef. We also see to understand how the fatty acid profile of beef and meat substitutes such as plant-based imitation meats differ and ultimately impact human health. This research will be vital for informing dietary guidelines in future years, improving beef marketing strategies, and addressing the evolving health concerns of consumers.
Effects of Dietary Fat on Nutrient Utilization in Cattle and Beef Quality
Investigating the effects of dietary fat on nutrient utilization in cattle is essential for advancing our understanding of feed efficiency, metabolic processes, and beef quality. A deeper understanding of how dietary fat influences nutrient utilization can inform more precise feed formulations, leading to improved growth rates, enhanced feed efficiency, and reduced environmental impacts. Furthermore, dietary fat influences the fatty acid composition of beef, which in turn influences its sensory characteristics, such as flavor and tenderness, as well as its nutritional value and shelf-life. It is critical that we understand how what we feed cattle impacts these traits, to ensure consumer acceptability and market competitiveness of beef products.
Changes in Lipid Metabolism During Heat Stress in Cattle
Researching changes in lipid metabolism during heat stress in cattle is critical for improving our understanding of how thermal stress impacts nutrient utilization, energy balance, and overall animal performance. Heat stress disrupts normal metabolic processes, often leading to shifts in lipid metabolism. Investigating these changes is crucial for developing nutritional strategies and management practices to mitigate the effects of heat stress. Additionally, changes in lipid metabolism during heat stress can influence the fat content and fatty acid composition, and thus quality and nutritional value of beef.