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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
Influence of Enhancement and Blade Tenderization
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