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  1. Home
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  3. Project Summaries
  4. 2000 and Prior
Sous Vide Tenderloin Steaks with Asparagus and Onions
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2000 and Prior Product Quality Project Summaries

  • An Evaluation of the BeefCam

  • An Evaluation of the Dual Component VIASCAN™

  • Beef Tenderness Instrument Phase I

  • Biochemical Characterization of Meat Tenderness

  • Determining the Value of Tenderness Classified Beef Cuts

  • Development of a Palatability Assurance PACCP

  • Domestic and International Shelf Life Strategic Alliance

  • Effects of Postmortem Aging on Beef Tenderness

  • Effects of Supplemental Vitamin D3

  • Grid Pricing

  • Identifying Guaranteed Tender Beef Cuts

  • Importance and Control of Purge in Vacuum

  • Incidence of Dark Cutting Beef

  • Mechanisms of Genetic Control of Beef

  • Muscle Profiling of the Chuck and Round

  • Objective Assessment of Beef Quality

  • Postmortem Vascular Infusion of Calcium Chloride

  • Process Upgrades for Beef Chuck

  • Tenderness CCPs Data Analysis

  • The Value of Beef Flavor

  • Use of Vitamin D3 and its Metabolites

  • Using Measurements of Muscle Color

  • Using Vitamin D3 to Improve Beef Tenderness

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