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  1. Home
  2. Resources
  3. Project Summaries
  4. 2005

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

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