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

The objectives of this study were: 1) to understand stakeholder perceptions regarding the bison industry, 2) to benchmark live animal characteristics and production parameters of the bison industry, and 3) to identify live animal factors related to animal welfare and their effect on specific quality characteristics of bison meat. A survey was conducted both online and in-person at the National Bison Association Winter Conference (2022). Descriptive statistics were performed on a total of 110 surveys. Most stakeholders (94%, n = 104) agreed that the industry should continue to grow, and the majority (99%, 108) agreed that animal welfare impacts meat quality. Facility design (80%, n = 88), animal handling (78%, 86), employee training (56%, 62) and transportation duration (56%, 62) were selected as the factors that affect animal welfare. More than half of the stakeholders selected flavor (67%, n = 74) as the most important quality attribute of bison meat. For the in-plant antemortem and postmortem parameters data was collected from 3 plants in the U.S. over the course of a year. A total of 2,284 bison (Bulls n = 1,101; Cows n = 199; Heifers n = 984) were included in the study. Antemortem measurements such as distance traveled, vocalization, prod use, mobility and head bumps were measured, followed by postmortem measurements that included bruise score, live weight, dressing percentage, ribeye area, and instrumental color. Approximately, 97% of bison (n = 2,213) had at least one bruise. The average distance traveled from producer to slaughter plant was (Mean ± SD; 823 ± 583 km) and the average dressing percentage was (Mean ± SD; 60.5 ± 3.3%). Average (Mean ± SD) fat thickness and ribeye area were 1.4±1.1 cm and 62.6±9.8 cm2, respectively. Approximately 30% (n = 676) of the bison in this study head bumped between 1 to 5 times in the restraining chute or the single file gate before being stunned. Linear regression indicated that differences in lean a* were associated with plant, number of head bumps in the chute, ribeye area, fat thickness, live weight, and sex class (P<0.05). Logistic regression indicated that season, sex class, live weight, plant, and season were associated with differences (P<0.05) in bruising. These results can be used as a baseline for current production parameters and serve as the foundation for future research to monitor improvement.