**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** IN THE US, BEEF IS THE LARGEST CONTRIBUTOR TO ANNUAL CASH RECEIPTS AMONG AGRICULTURAL COMMODITIES. THE GLOBAL DEMAND FOR MEAT IS PROJECTED TO INCREASE BY 10% IN THE NEXT DECADE. BEEF COLOR IS AN IMPORTANT SENSORY ATTRIBUTE THAT INFLUENCES PURCHASING DECISIONS. ANY DEVIATION FROM A BRIGHT-RED COLOR LEADS TO LESS CONSUMER ACCEPTANCE AND WASTE OF HIGH-QUALITY ANIMAL PROTEIN. THE US BEEF INDUSTRY LOST $3 BILLION ANNUALLY DUE TO BEEF DISCOLORATION. THE BEEF DISCOLORATION PROCESS STARTS INTERIOR AND THEN SPREADS TO THE SURFACE. HENCE, DEVELOPING A METHOD TO DETECT MEAT DISCOLORATION INTERIOR BEFORE REACHING THE SURFACE PROVIDES OPPORTUNITIES FOR THE RETAILER TO SELL BEEF EARLIER AND LIMIT LOSSES DUE TO DISCOLORATION. IN ADDITION, THERE IS A KNOWLEDGE GAP RELATED TO THE ROLE OF METABOLITE AND PROTEIN CHANGES RESPONSIBLE FOR INTERIOR DISCOLORATION. THEREFORE, THE OBJECTIVES OF THE CURRENT PROPOSAL ARE: 1) DESIGN AND OPTIMIZE NON-CONTACT SPECTROSCOPY TO CHARACTERIZE SURFACE AND INTERIOR MEAT COLOR CHANGES, 2) TEST AND VALIDATE THE QUALITY FACTORS ASSOCIATED WITH SURFACE AND INTERIOR MEAT COLOR CHANGES, AND 3) IMPLEMENTATION OF PROPOSED NON-CONTACT SPECTROSCOPY IN A MODEL RETAIL BEEF CONDITION. WE WILL UTILIZE THREE ECONOMICALLY IMPORTANT MUSCLES OF VARYING COLOR STABILITY (TENDENCY TO DISCOLOR FAST, MEDIUM, AND SLOW) AND THREE AGING CONDITIONS (REPRESENTING THE INDUSTRY'S LENGTH OF STORAGE CONDITIONS). DEVELOPING NOVEL DECISION TOOLS FOR RETAILS WILL HELP TO SEGREGATE BEEF MORE PRONE TO DISCOLORATION AND ADOPT STRATEGIES TO MINIMIZE LOSSES.