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  1. Home
  2. Resources
  3. Project Summaries
  4. 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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