Ohio Beef Quality Audit – 2021: Survey of Carcass Characteristics Related to Quality Attributes and the Investigation of Meat Processor Needs

Authors

• Bo M. C. Garcia, The Ohio State UniversityFollow
• Benjamin M. Bohrer, The Ohio State UniversityFollow
• Stephen Boyles, Ohio State University ExtensionFollow
• Joy N. Rumble, The Ohio State UniversityFollow
• Alejandro E. Relling, The Ohio State UniversityFollow
• Lyda G. Garcia, The Ohio State UniversityFollow

Volume

64

Issue

1

Abstract

While beef quality audits have been conducted on a national level in the United States every 5 years since 1991, state-level audits are uncommon. Our team believed that Ohio beef producers would benefit from a state-level audit, so in 2021 we developed and conducted an Ohio Beef Quality Audit, evaluating Ohio meat processing facilities and assessing Ohio meat processors' needs and views on factors that influence meat quality. This paper details the results of that audit, which demonstrated that Ohio beef quality was similar to national beef quality; our audit also highlighted the need to increase fundamental meat science education for livestock producers, meat processors, and meat consumers.

Authors’ Contribution Statement

Need from authors. Authors also need to check COI and Data availability statements.

Data Availability

No datasets were generated or analyzed during the current study.

Conflict of Interest

The authors declare no conflict of interest.

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

Recommended Citation

Garcia, B., Bohrer, B., Boyles, S., Rumble, J., Relling, A., & Garcia, L. (2026). Ohio Beef Quality Audit – 2021: Survey of Carcass Characteristics Related to Quality Attributes and the Investigation of Meat Processor Needs. Journal of Extension, 64(1), Article 10. https://doi.org/10.66752/1077-5315.4869