December 18, 2012
The Product Enhancement Research program includes the study of beef quality, muscle traits and characterization, carcass trait genomics, muscle tenderness and yield, flavor and palatability, and new technologies.
Beef’s quality and consistency must continue to develop to match consumer’s increasing and
changing expectations. This RFP is intended to generate novel scientific evidence to fill
knowledge gaps to make beef more consistent and to improve beef’s palatability attributes.
Research proposals should focus on improving the quality and consistency of beef tenderness
and/or juiciness attributes and evaluate pre- and post-harvest factors impacting these attributes.
We will be covering flavor-focused research outside of this RFP. Flavor can be a component of
proposed projects but should not be the sole or primary focus.