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DairyBeef: maximizing quality and profits--a consistent food safety message
D A Moore1, J H Kirk, D J Klingborg
1School of Veterinary Medicine, University of California, Davis 95616, USA. dmoore@vmtrc.ucdavis.edu
Journal of Dairy Science
|February 10, 2004
Summary
A collaborative project developed educational resources on meat safety and quality for dairy market cattle. This initiative aimed to improve food safety, maintain markets, and enhance dairy cattle quality for slaughter.
Area of Science:
- Animal Science
- Food Safety
- Agricultural Extension
Background:
- Addressing meat safety and quality concerns in dairy market cattle is crucial.
- A consistent educational message is needed for producers, farm advisors, and veterinarians.
Purpose of the Study:
- To develop educational resources on meat safety and quality for dairy producers and advisors.
- To maintain market access for dairy cows.
- To identify methods for improving the quality of dairy cattle destined for slaughter.
Main Methods:
- A collaborative project team from 7 western states was formed.
- An educational website and CD-ROM course were created, featuring videos, narrated slide sets, and on-farm tools.
- The course, titled "DairyBeef. Maximizing Quality & Profits," includes 6 sections with 4 core segments and quizzes.
Main Results:
- Formative evaluation indicated a need for minor content and technological adjustments to the web-based course.
- All evaluators found the materials relevant to dairy producers.
- The course was made available in February 2003, with 21 individuals completing it by May 2003.
Conclusions:
- The developed educational resources are relevant and valuable for dairy producers.
- The program successfully provided a consistent message on meat safety and quality.
- Further minor revisions can enhance the web-based course delivery.