Project Summaries

Product Enhancement Research Project Summaries are listed in order of year funded.  

2008   •    2007   •    2006   •    2005   •   2004   •   2003   •   2002   •   2001   •   2000   •   1999   •   1998

2008

• Mechanism of Dietary Corn Oil Depression of Intramuscular Adipose and Msucle Accretion in Beef Cattle
• Effect of Distiller's Grains on Performance and Meat Quality in Steers at 70% Inclusion
• Using Crude Glycerol, an Alternative Feedstuff from Biodiesel Production, as a Pre-Harvest Carcass Influencer to Enhance Marbling and Meat Quality 
• Evaluating the Effects of Pre-Harvest Feeding Duration and Inclusion of a Beta-agonist on Market Dairy Cow Carcass Characteristics, Value and End-Product Eating Quality 
• Impact of Vitamin E and Wet Distiller's Grains Plus Solubles on Shelf-life of Beef Under Different Packaging Systems 
• The Effect of Calf Morbidity During the Suckling and Feeding Phases on Feedlot Health, Feeding Performance, Carcass Characteristics and Beef Quality 
• Effect of Genetic Tenderness Markers in Cattle Receiving Different Implant Protocols 
• Attenuation of Stress-Induced Beef Quality and Tenderness Problems 
• Defining the Value of Genome-Enabled Improvement and Precision Management 
• Strategies to Improve the Tenderness of Vastus Lateralis Muscles 
• Mapping of Intramuscular Tenderness and Muscle Fiber Orientation of Muscles in the Beef Round 
• Consumer Preference of Steak Surface Area in the Retail Display Case from the Beef Strip Loin, Ribeye Roll and Top Sirloin when Cut to a Constant Weight 
• The Impact of Post-Harvest Interventions on the Color Stability, and Subsequently, the Palatability, of Beef from Cattle Fed Wet or Dry Distiller's Grains 
• Use of Video Imaging Technology to Predict Cutability and Sensory Quality of Beef Products Generated from Mature Bull/Cow Carcasses 
• Validation of Tenderness Prediction Instruments 
• Characterizing the Beef Heel Muscle under Different Cooking Conditions 
• Acid Marination for Tenderness Enhancement of the Beef Round 
• Carcass Value Optimization Web Application 

• Adding Value to Non-Conforming (Out) Beef Carcasses
• Carcass Quality and Longissimus Tenderness of Calf-Fed Steers and Heifers Produced using Alternative Growth-Management Strategies
• Survey of and Strategies for Variation in Functional Properties of Chuck and Round Muscles from Fed and Cow Beef
• Hyperspectral Imaging to Predict Sensory Beef Tenderness and Marbling Score
• Evaluation of Temperament Indicator Traits to Predict Growth Performance and Beef Tenderness in Finishing Steers
• A Novel Approach to Improving Tenderness of Underutilized Muscles from the Round from Pasture-Fed Beef Steers
• Can Beef Lean Color Originating from Dark-Cutting Carcasses be Improved by Super-Saturation Oxygen Packaging
• Cause and Prevention of Liver Flavor in Five Muscles of the Beef Chuck
• Color Stability, Fatty Acid Profile and Shelf-life of Ground Chuck and Round Muscles of Fed Beef Steers, Beef Cull Cows and Dairy Cows
• Comparison of the Biobullet Versus Traditional Injection Techniques on Tissue Damage in Beef Subprimals
• Development of a Cutting Test Tutorial and the Beef Computer Assisted Retail Decision Support System (CARDS) to be Integrated with the Bovine Myology Web Site
• Effect of Needle Tenderization, Aging Time and Aging Temperature on Postmortem Proteolysis and Tenderness of Beef Longissimus Lumborum and Gluteus Medius
• Effects of Packaging Atmospheres and Injection Enhancement on Beef Instrumental Tenderness, Sensory Traits and Display Color
• Evaluation of Solubilized Proteins as an Alternative to Phosphates for Meat Enhancement
• Feeding Ractopamine Hydrochloride to Cull Cows II: Effects on Carcass Composition, Yield, Warner-Bratzler Shear Force and Muscle Histology Traits
• Mapping Tendernes of the Serratus Ventralis
• Round Muscle Profiling: Management of Tenderness and Sensory Improvement of Specific Muscles with Aging
• Shelf-life of Veal Shoulder Muscles During Cooler Aging
• Tenderness of Veal Shoulder Muscles During Cooler Aging - Phase I
• The Effect of Anionic Mineral Supplementation on Animal Performance, Plasma and Muscle Calcium, Carcass Composition and Meat Tenderness in Brahman-Influenced Feedlot Cattle
• The Impact of Cutting Procedures on the Tenderness Properties of Muscles from the Beef Knuckle
• Value Optimization of Muscles from the Veal Chuck
• Identification of Threshold Levels for Warner-Bratzler Shear Force of Beef Value Cuts 

2005

• Quality Attribute Characterization of Beef “Long-Term” Muscles
• Biochemical and Physical Properties Associated with Meat Color
• Effects of Feeding Regimen and Enhancement on Quality
• Effect of Moisture Enhancement on Sensory Attributes and Shear Force
• Effects of Muscle Type, Enhancement and Cooking Technique on Selected Underutilized Beef Cuts
• Evaluation of the Relationship between Stress Response and Muscle Tenderness
• Consumer and Shear Force Evaluation of Steaks from the Serratus Ventralis
• Effect of Quality Grade and Aging Time on Top Sirloin and Shoulder Clod Tenderness
• Identifying Beef Muscles and Processing Treatments Suitable for use in Fajita Applications
• Does Pressurized Pre-Treatment with Carbon Monoxide Improve Fresh Beef Shelf-life Characteristics in Case-Ready Packaging Systems?
• The Use of Citrate in Enhancement Solutions to Improve Quality of Muscles from the Forequarter in Fed and Non-Fed Cull Cows
• Novel Strategies to Improve Tenderness of Underutilized Round Muscles from Cows
• Determine the Genetic and Phenotypic Variances of Meat Quality Traits and their Interrelationships with Economically Important Traits in Bos Indicus-Type Cattle
• Volatile Compounds in Beef and their Contribution to Off-flavors
• Mitigation of Off-flavor in Fed and Non-Fed Cow Beef
• A Preliminary Study on Variation in Healthfulness of Beef from Different Breeds
• Beef Computer Assisted Retail Decision Support 
• Beef Carcass Fabrication Strategies in Mexico and South America
• Fiber-Optic Characterization of the Tenderness of Low Marbled Beef Steaks
• Effect of Ractopamine Hydrochloride Feeding on Animal Performance, Carcass Traits, Yields of Carcass Primials and Value-Cuts, and Meat Tenderness in Ovariectomized Heifers
• Effect of Meat Packaging Technologies on the Spoilage Characteristics of Ground Beef 
• Effect of Ammonium Hydroxide and Carbon Monoxide on Palatability and Color of Beef Chuck and Round Muscles
• Engineering Optical Biosensors to Detect Calpastatin, a Meat Tenderness Indicator 

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2004

• Evaluation of Hyperspectral NIR Spectroscopy and Imaging for Tenderness
• Determining Proper use of Beef Chuck and Round Muscles
• Improving the Accuracy of Tenderness Categorization
• Impact of Feeding 2,500, 50,000 or 100,000 IU of Vitamin D3 on Feedlot Performance and Cooked Beef Tenderness
• Using a Combination of 25-Hydroxyvitamin D3 and Vitamin E to Improve Beef Tenderness
• In-Home Consumer Evaluations of Individual Muscles from Beef Rounds Subjected to Tenderization Treatments
• Supplementation of Fed Steers with an Anionic Compound to Improve Beef Tenderness
• Using Serum Chemistry Profiles to Predict Beef Tenderness for the Purpose of Online Instrument Grading
• Influence of Enhancement and Blade Tenderization on Beef Subprimals from Beef of Known Categories of Tenderness
• Using a Near-Infrared (NIR) System to Sort Middle and End Muscle Cuts into Tenderness Categories
• Review: The Green Discoloration of Beef When Packaged in a High-Oxygen Modified Atmosphere

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2003

• Cataloging Beef Muscles—A Review of Muscle-Specific Research from Fed and Non-Fed Cattle
• Determination of Factors that Cause Livery Flavor Development in Various Beef Muscles from the Chuck and Loin
• Evaluation of Factors Relating to the Black Bone Condition in Packaged Beef Retail Cuts and Ways to Decrease the Incidence
• Flavor Volatiles, Color and Warner-Bratzler Shear Changes of Five Beef Muscles Enhanced Prior to Aging—Short- and Long-Term
• Innovative Wholesale Carcass Fabrication and Retail Cutting to Optimize Beef Value
• Online Classification of U.S. Select Beef Carcasses for Longissimus Tenderness using Near-Infrared Reflectance Spectroscopy
• Optimization Guide for Value-Added Beef Cuts
• Prediction of Beef Carcass Cut-out Yields Using the MARC Beef Image Analysis System
• Properties of Cow and Beef Muscles—Benchmarking the Differences and Similarities
• The Effects of Fresh and Frozen Storage on Palatability, Oxidative Rancidity and Color of Packaged Beef Steaks

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2002

• A Muscle Profile of Value-Added Beef from the Chuck and Round
• An Investigation of Factors that Impact Premature Browning in Ground Beef
• Blade Tenderization and Vacuum-Tumbling to Improve the Characteristics of Three Enhanced Beef Muscles
• Cookery Methods for Optimizing Muscles from the Chuck
• Effect of Aging on Warner-Bratzler Shear Force Values of Selected Muscles from the Chuck and Round
• Enhancement of Beef Subprimals Pior to Aging and Retail Display
• Extending Shelf-life of Beef Cuts Utilizing Low Level Carbon Monoxide in MAP Systems
• Influence of Case-Ready Packaging on Premature Browning of Ground Beef and Top Sirloin Butts
• Packaging and Product Effects on Sensory, Shelf-life and Color of Beef
• Prediction of Beef Tenderness from Spectral Reflectance
• Accelerated Chilling and Packaging Effects on Enhanced Beef Round Muscles
• Optimize the Quality, Consistency and Shelf-Life of Marinated Fresh Beef Products
• Antioxidant-Impregnated Packaging Films to Extend the Shelf-Life of Beef
• Biochemical, Raw and Cooked Color Characteristics of Individual Bovine Muscles in Oxygen Permeable and Modified Atmosphere Packaging

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2001

• Characterization of Denuded Beef Muscles Used for Value-Added Products
• Cow Muscle Profiling—Phase A
• Effect of Cold Pasteurization on the Color and Flavor of Frozen, Packaged Ground Beef Patties

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2000

• Process Upgrades for Beef Chuck Muscles Borderline in Palatability
• The Efficacy of Three Objective Measurements for Identifying Guaranteed Tender Beef Cuts
• Use of Vitamin D3 and its Metabolites to Improve Beef Tenderness

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1999

• Beef Tenderness Instrument Phase I: Technology Evaluation
• Biochemical Characterization of Meat Tenderness
• Effects of Supplemental Vitamin D3 on Various Tissue Residue Parameters of Beef Steers
• Evaluation of Three Technologies for Augmenting Application of USDA Yield and Quality Grades
• Importance and Control of Purge in Vacuum Packaged Value-Added Beef Products
• Muscle Profiling of the Chuck and Round
• The Value of Beef Flavor
• Using Vitamin D3 to Improve Beef Tenderness in Three Different Biological Types

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1998

• An Evaluation of the Dual-Component Video Image Analysis System (VIASCAN™) as a Predictor of Yield
• An Evaluation of the Portable HunterLab Video Imaging System (BeefCam) as a Tool to Predict Tenderness
• Determining the Value of Tenderness Classified Beef Cuts
• Development of a Palatability Assurance “Critical Control Points” (PACCP) Model
• Domestic and International Shelf-life Strategic Alliance
• Effects of Post-Mortem Aging on Beef Tenderness and Aging Guidelines
• Factors Contributing to the Incidence of Dark-Cutting Beef and Management Strategies
• Grid Pricing Benefits
• Mechanisms of Genetic Control of Beef Carcass Merit Traits, Year 7
• Objective Assessment of Beef Quality by Color Computer Vision
• Postmortem Vascular Infusion of Calcium Chloride, Vitamin E and Ascorbic Acid
• Tenderness CCP’s Data Analysis and Product Handling
• Using Measurements of Muscle Color, pH and WHC to Augment Current USDA Quality Grading

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