results
results
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Biochemical and Physical Properties
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Determine the Genetic and Phenotypic Variances of Meat Quality Traits
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Determining Proper Use of Beef Chuck and Round Muscles
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Effect of Moisture Enhancement
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Effects of Feeding Regimen and Enhancement on Quality Characteristics
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Green Discoloration in Lesions Packaged in High oxygen Modified atmosphere Packages
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Greening Reaction in Beef Injection Site Lesions
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Improving the Accuracy of Tenderness Categorization
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Influence of Enhancement and Blade Tenderization
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In Home Consumer Evaluations of Individual Muscles
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Quality Attribute Characterization Long Term Muscles
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Stress Response Muscle Tenderness
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Supplementation Fed Steers
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Using New Infrared Systems
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Using Serum Chemistry