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