2001 - 2005

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Project Summaries
2001 - 2005

2001 - 2005 Product Quality Project Summaries

Accelerated Chilling and Packaging Effects
Aging Index Long Term Muscles
Aging Index Short Term Muscles
Antioxidant Impregnated Packaging Films
Beef Carcass Fabrication Strategies Mexico
Beef Computer Assisted Retail Decision Support CARDS
Beef Muscles and Processing Treatments for Use in Fajita Applications
Biochemical and Physical Properties
Biochemical Raw and Cooked Color Characteristics
Black Bone Condition
Blade Tenderization and Vacuum Tumbling
Cataloging Beef Muscles
Characterization of Denuded Beef Muscles
Characterization of Intramuscular Adipogenesis
Combining 25 Hydroxyvitamin D3 and VitaminE to Improve Tenderness
Cookery Methods for Optimizing Muscles
Cow Muscle Profiling Phase A
Determine the Genetic and Phenotypic Variances of Meat Quality Traits
Determining Proper Use of Beef Chuck and Round Muscles
Do Heifer Finishing Implants Affect Beef Tenderness
Does CO Improve Shelf Life in Case Ready Packaging Systems
Effect of Aging on Warner Bratzler Shear Force
Effect of Cold Pasteurization
Effect of Meat Packaging Technologies on Spoilage Characteristics
Effect of Moisture Enhancement
Effect of NH4OH and CO on Palatability and Color
Effects of Breed on Human Health Related Components of Beef
Effects of Feeding Regimen and Enhancement on Quality Characteristics
Effects of Muscle Type Enhancement and Cooking Technique on Underutilized Cuts
Effects of Optaflexx
Effects of Temperament and Pre Harvest Stress on Tenderness
Engineering Optical Biosensors to Detect Calpastatin
Enhancement of Beef Subprimals
Extending Shelf Life of Beef Cuts
Factors Affecting Myoglobin Color Reversion in Cooked Ground Beef
Factors that Cause Livery Flavor
Factors that Impact Premature Browning
Fiber Optic Characterization of Tenderness
Flavor Volatiles
Green Discoloration in Lesions Packaged in High oxygen Modified atmosphere Packages
Greening Reaction in Beef Injection Site Lesions
Hyperspectral Near Infrared Spectroscopy and Imaging for Tenderness Determination
Impact of Feeding D3
Improving the Accuracy of Tenderness Categorization
In Home Consumer Evaluations of Individual Muscles
Influence of Case Ready Packaging
Influence of Enhancement and Blade Tenderization
Innovative Wholesale Carcass Fabrication
Management Practices To Minimize Tenderness Variation
Mapping the Muscle Fiber
Mitigation of Off Flavor
Muscle Profile of Value Added Beef
Optimization Guide for Value Added Beef Cuts
Optimize the Quality Consistency and Shelf Life
Packaging and Product Effects
Predicting Longissimus Tenderness Using VISNIR
Prediction of Beef Carcass Cut Out Yields
Prediction of Beef Tenderness
Properties of Cow and Beef Muscles
Quality Attribute Characterization Long Term Muscles
Quality Grade and Aging Time on Top Sirloin Tenderness
Ranking Beef Muscles
Standardization of Slice Shear Force
Stress Response Muscle Tenderness
Supplementation Fed Steers
The Effects of Fresh and Frozen Storage
Use of Citrate in Enhancement Solutions
Using New Infrared Systems
Using Serum Chemistry
Volatile Compounds Contributions to Off Flavors
Warner Bratzler Shear Force and Consumer Evaluations of M. Serratus

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