Interpretive Summary: Benchmarking the United States bison meat industry: stakeholder perceptions, production parameters, and live animal factors affecting meat quality

By: David M Velazco, Ann Hess, Lily N Edwards-Callaway, Mahesh N Nair

This project evaluated bison industry stakeholder perceptions on management, animal welfare, and meat quality with in-person and online surveys. Additionally, multiple live animal factors were measured to benchmark their influence on specific meat quality attributes. From the stakeholder surveys, animal handling, bison behavior, employee training, facility design, and transportation duration were identified as the most critical factors that could impact animal welfare in the bison production system. Moreover, the stakeholders understood that animal welfare is a critical component for bison production and that it directly affects meat quality. Live animal production parameters such as distance traveled, season, number of head bumps in the chute, sex class, and live weight were associated with differences in fat thickness, ribeye area, blood splash presence, and instrumental color of bison meat. The results from this study can be used as a baseline for industry improvements and future research.

Read the full article in the Journal of Animal Science.