2001 - 2005

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Project Summaries
2001 - 2005

2001 - 2005 Product Quality Project Summaries

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

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