Research Roundup
CAB recognizes research on improving beef quality.
October 12, 2024
by Katelyn Engel, Certified Angus Beef
Known as the “father of the brand specifications,” Bobby VanStavern was committed to improving beef quality. His legacy lives on in the Dr. Bobby VanStavern Award for Beef Quality Research. Established by Certified Angus Beef (CAB), the award was created to recognize outstanding student research dedicated to advancing beef quality.
William Boyd earns 2024 honors for his research titled, “Instrumental Assessment of Marbling and Objective Color Post-Ribbing.”
“Dr. VanStavern played a key role in establishing our brand,” said Daniel Clark, CAB meat scientist. “In upholding our commitment to high-quality beef, it is fitting that we recognize students whose research is both relevant and important for improving beef quality.”
Boyd is a graduate student at West Texas A&M University (WTAMU). His work explores how temperature and bloom time affect the instrumental assessment of marbling and muscle color in beef, offering valuable insights into enhancing beef grading accuracy and quality.
Featured in the 2024 October Angus Beef Bulletin
“Results from this assessment of marbling and objective color indicated that instrument-assessed marbling scores are maximized immediately after ribbing due to maximum color contrast,” Boyd said. “PVC film should be used as a tool for sustaining marbling scores for regarded carcasses.”
With lack of marbling the most common reason a carcass fails to qualify for CAB, the brand recognizes Boyd for his research aimed at improving accuracy and consistency in marbling scores.
West Texas A&M student William Boyd, left, receives the Dr. Bobby VanStavern Award for his research on post-ribbing quality.
Upon graduation, Boyd plans to pursue a career in the beef cattle or meat-processing industries.
“Ever since beginning my educational journey at West Texas A&M University, I have developed a passion for meat science that has been fueled directly by my involvement through [the] American Meat Science Association,” Boyd said.
Also notable
Two additional finalists for the VanStavern award are notable for completing research valuable to meat science.
Andres Mendizabal, a doctoral student at Texas Tech University, was a finalist for his research titled, “Evaluation of Three-Dimensional Imaging to Predict Beef Carcass and Primal Composition.”
His research addresses how the USDA yield grade system can often misrepresent cattle value and offers three-dimensional imaging as a promising solution to getting more accurate readings, therefore improving effectiveness, profitability and sustainability.
Finalist Ryan Heitschmidt is an undergraduate studying animal science at WTAMU. His research, “Visualization of Percentage Intramuscular Fat and Association to USDA Marbling Scores in Beef Carcasses,” analyzed how global understanding and cooperation could be improved using a standardized technique to gather a precise percentage of intramuscular fat.
By completing applicable research, today’s students have the power to influence beef quality long-term. Their findings provide valuable insights that can lead to more efficient and precise practices across various stages of beef production — work worth recognizing.
Editor’s note: Katelyn Engel is producer communications intern for CAB.
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