White Papers
White Papers Funded by the Angus Foundation
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Genetic Basis for Heat Tolerance in Cattle
Heat stress is a condition caused by an animal’s inability to dissipate body heat effectively to maintain normal body temperature, a vital process known as thermoregulation
Author: Dr. Megan M. Rolf
Complete White Paper -
Changes in the Ground Beef Market and What it Means for Cattle Producers
Hamburgers have been a favorite in the United States for more than a century, and ground beef has long been a staple, versatile and convenient for time-squeezed consumers.
Authors: Dr. Nevil Speer, Tom Brink and Mark McCully
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Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience
Overall beef palatability can be attributed to three primary traits - tenderness, juiciness, and flavor (Smith and Carpenter, 1974). It has been widely documented that consumers are willing to pay premiums for beef that will repeatedly and consistently meet their eating expectations (Shackelford et al., 2001; Lyford et al., 2010).
Author: Dr. Travis O’Quinn
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Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties
The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties.
Author: Authors: A. K. Wilfong, K. V. McKillip, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. E. Boyle, and T. G. O’Quinn
Complete White Paper -
The effect of branding on consumer palatability ratings of beef strip loin steaks
The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks.
Author: A. K. Wilfong, K. V. McKillip, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. E. Boyle, and T. G. O’Quinn3
Complete White Paper
Questions and Inquiries
If you have any questions regarding white papers supported by the Angus Foundation, please call the Angus Foundation at 816-383-5100.