IGENITY: Meeting Consumer Demands
Cattlenetwork.com
DNA profiling allows for a faster response to consumer demands
The beef industry realized in the late 1990s that consumers must be satisfied for the industry to thrive. Industry efforts that included research, product development and targeted marketing proved successful as consumption of beef increased after nearly 20 years of decline. However, today’s consumers are educated, outspoken and asking for flavorful and tender beef. And other protein sources are plentiful. According to experts, the industry must flex to meet these consumer demands and invest in tools to make long-term changes quickly to keep up.
Consumers have said for years that they want a more consistent and higher-quality eating experience from beef. Dr. Michael Dikeman, a professor and meat scientist from Kansas State University, says the issue of eating quality must first be addressed from a tenderness standpoint.
“A consumer’s eating experience is based on flavor, tenderness and juiciness. However, tenderness is the first and most important hurdle we must overcome. If the product is not acceptable in terms of tenderness, the consumer will be dissatisfied,” Dr. Dikeman says.
The Beef Blog 