results
results
2000 and Prior Product Quality Project Summaries
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An Evaluation of the BeefCam
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An Evaluation of the Dual Component VIASCAN™
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Beef Tenderness Instrument Phase I
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Biochemical Characterization of Meat Tenderness
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Determining the Value of Tenderness Classified Beef Cuts
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Development of a Palatability Assurance PACCP
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Domestic and International Shelf Life Strategic Alliance
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Effects of Postmortem Aging on Beef Tenderness
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Effects of Supplemental Vitamin D3
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Grid Pricing
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Identifying Guaranteed Tender Beef Cuts
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Importance and Control of Purge in Vacuum
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Incidence of Dark Cutting Beef
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Mechanisms of Genetic Control of Beef
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Muscle Profiling of the Chuck and Round
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Objective Assessment of Beef Quality
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Postmortem Vascular Infusion of Calcium Chloride
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Process Upgrades for Beef Chuck
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Tenderness CCPs Data Analysis
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The Value of Beef Flavor
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Use of Vitamin D3 and its Metabolites
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Using Measurements of Muscle Color
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Using Vitamin D3 to Improve Beef Tenderness