Project Summaries

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

2011

• An Analysis of Quality of Non-Traditional Beef Grind Material Versus Traditional Beef Grind Material for Ground Beef Products
• Effect of Packaging Type and Storage Temperature on the Quality Characteristics of Beef Longissimus Lumborum, Gluteus Medius, and Triceps Brachii Muscles Aged for Extended Storage Post-Mortem
• Effects of Aging on the Color Intensity and Stability of Beef
• Effects of Post-Mortem Aging Time and Type of Aging on Flavor, Tenderness, Color, and Shelf-Life Stability of Beef Loins with Marbling Between Slight50 to Small50
• Evaluation of Ground Beef Quality from Commodity and Premium Quality Trimmings
• Identification of Compounds Responsible for Positive Beef Flavor
• Identifying Consumer Prefernces for Specific Beef Flavor Characteristics
• Increasing Marbling Gene Expression in Beef Cattle with Dietary Lipids
• Long Post-Mortem Aging Effects on Tenderness, Flavor, Lean Color, and Color Stability of Beef Top Loin and Top Sirloin Steaks
• Management Factors Affecting Inherent Beef Flavor-The Role of Post-Weaning Forage, Energy Supplementation (Weight Gain), and Finishing Diets
• Phase II-Physiological Mechanisms Regulating the Coordinated Development of Marbling and Muscle in Stocker Cattle
• Prediction of Beef Flavor by Precursor and Volatile Compounds

2010

• Can DNA Marker Technology Improve Feedlot Growth Promotion Management Decisions to Ultimately Improve the Consumer's Beef Eating Experience? 
• Collaborative Project: The Role of Fatty Acids in Enhancing Marbling Development through Bovine G-Coupled Protein Receptor
• Effect of Low Voltage Electrical Stimulation on Changes in Proteome of Bovine Longissimus Muscle During Postmortem Aging 
• Evaluating Quality and Palatability Characteristics of Beef Carcasses Treated with Low-Dose Surface Irradiation 
• Interaction of VISNIR Predicted Tenderness Class, Aging Time and Blade Tenderization on Slide Shear Force of Longissimus and Gluteus medius 
• New Beef Tenderness Theory 
• Physiological Mechanisms Regulating the Coordinated Development of Marbling and Muscle in Stocker Cattle 
• Prediction and Assessment of Genomic Breeding Values for Measures of Tenderness and Temperament in Bos Indicus-Bos Taurus Crossbreds 
• Quantifying the Aging Response for Muscles of the Beef Round 
• Relationships of USDA Camera-Based Qualiy Grades to Beef Palatability Attributes 
• 2010 National Beef Tenderness Survey 
• Vaccination Response and Weaning Stress Effects on Growth and Carcass Quality 

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2009

• Application of a Collagen-based Functional Beef Protein to Reduce Purge from Enhanced Beef Subprimals 
• Beyond Longissimus: What is the Impact on Other Muscles of Sorting Carcasses for Tenderness and Retail Color Stability Based on VISNIR Spectroscopy of the Ribeye during Carcass Grading? 
• Development of a Beef Flavor Lexicon: Finding Relationships between Beef Flavor Attributes, Meat Quality and Consumer Acceptance
• Differentiation of Beef Flavor Across Muscles and Quality Grades (Phase I) 
• Differentiation of Beef Flavor Across Muscles and Quality Grades (Phase II) 
• Effects of Delayed Steroid Implanting on Feeder Cattle Health, Performance and Carcass Quality 
• Effects of Metabolites on Beef Color 
• Effects of Supplementing Dried Distillers Grains with Solubles to Heavy, Yearling Stocker Cattle during the Last 90 days of Grazing to Improve Carcass Characteristics when Utilizing a Short-Feeding Protocol 
• Genomic Economic Selection Indexes for Enhancing Carcass Value 
• High Resolution Imaging and Beef Tenderness 
• Improving the Quality of Beef Round Muscles Packaged in High Oxygen Modified Atmosphere through Early Postmortem Calcium Lactate Enhancement 
• Improving the Quality of the Beef Round: What is the Role of Electical Stimulation? 
• Interactive Effects of Tenderness Genotype and Growth Enhancement Technologies on Performance and Beef Tenderness in Feedlot Heifers 
• Low-fat Wet Distillers Grains and Beef Quality 
• Regulation of Marbling Development in Beef Cattle by Specific Fatty Acids
• Revision of Beef Cards Program 

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