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Project Summaries
2006 - 2010
2006 - 2010 Product Quality Project Summaries
Adding Value to Non Conforming Beef Carcasses
Anionic Mineral Supplementation
BioBullet Versus Traditional Injection Techniques on Tissue Damage and Tenderness
Carcass Quality and Longissimus Tenderness
Cause and Prevention of Liver Flavor
Color Stability Fatty Acid Profile and Shelf Life of Ground Chuck and Round
Development of a Cutting Test Tutorial
Effect of Needle Tenderization Aging Time and Aging Temperature on Proteolysis and Tenderness
Feeding Ractopamine Hydrochloride
Hyperspectral Imaging to Predict Tenderness and Marbling Score
Impact of Cutting Procedures on Tenderness Properties of Beef Knuckle
Packaging Atmospheres and Injection Enhancement on Tenderness Sensory Traits and Color
Improving Tenderness of Underutilized Muscles from Pasture Fed Steers
Mapping Tendernes of Serratus Ventralis
Round Muscle Profiling
Shelf Life of Veal Shoulder During Cooler Aging
Solubilized Proteins as an Alternative to Phosphates
Strategies for Variation in Functional Properties of Chuck and Round
Super Saturation Oxygen Packaging to Improve Lean Color
Temperament Indicator Traits to Predict Growth Performance and Beef Tenderness
Tenderness Flavor Yield Assessments
Tenderness of Veal Shoulder
Threshold Levels for Warner Bratzler Shear Force
Value Optimization of Muscles from the Veal Chuck
Effects of Dietary Fat
Characterizing Quality and Composition
Effects of Distillers Grains and Corn Processing on Marbling
Alternative Fabrication Methods
Beef Carcass Value Optimization
Blended Lipid Solutions to Enhance Nutritional Value Ground Beef
Characterizing Quality and Composition
Economic Value of Beef Tenderness based Fed Cattle Valuation System
Effects of Dietary Fat
Effects of Distillers Grains and Corn Processing on Marbling
Effects of Implanting and Feeding Zilpaterol
Enhancing Beef Tenderness
Evaluating Impacts of Gender on Fatness Muscling and Weight on the Cutability
Exploring Needle Free Injection Enhancement
Feed Efficiency and Carcass Traits
Inhibiting Ruminal Lipolysis
Innovative Fabrication Methods
Managing Dietary Crude Protein to Increase Marbling Disposition
Merchandising Ribeye and Striploin
Near Infrared and In plant Video Image Analysis Systems
Profiling of the Splenius
Rectus Femoris and Vastus Lateralis Steaks as Substitutions for Beef Top Sirloin Steaks
Use of Video Imaging Technology to Predict Sensory Quality
Reducing Effects of Pre-harvest Stress on Beef Quality
Validation of Tenderness Prediction Instruments
Consumer Preference of Steak Thickness
Impact of Vitamin E and Wet Distillers Grains on Shelf Life
Effects of Beta adrenergic Agonist in Market Dairy Cows
Characterizing Beef Heel Muscle
Impact of Post Harvest Interventions on the Color Stability
Effect of Genetic Tenderness Markers in Cattle
Carcass Value Optimization Web Application
Mapping of Intramuscular Tenderness in the Round
Effect of Distillers Grain on Performance
Evaluating the Influence of Oil and Fiber in Fat Deposition
Acid Marination For Tenderness Enhancement
Enhance Marbling and Meat Quality Using Crude Glycerol
Improving Tenderness of Vastus Lateralis Muscles
Effect of Calf Morbidity on Quality
Using Genomically Enabled Selection Strategies to Improve Tenderness
Regulation of Marbling Development in Beef Catlle by Specific Fatty Acids
Using Calcium Lactate to Improve Quality of Round Muscles
Low Fat Wet Distillers Grains and Beef Quality
Improving the Quality of the Beef Round With Electrical Stimulation
Impact of VISNIR on Other Muscles of the Carcass
High Resolution Imaging and Tenderness
Genotype and Growth Enhancement Technologies
Genomic Economic Selection Indexes for Enhancing Carcass Value
Effects of Supplementing Dried Distillers Grains
Effects of Metabolites on Beef Color
Effects of Delayed Steroid Implanting
Differentiation of Beef Flavor 2
Differentiation of Beef Flavor 1
Development of a Beef Flavor Lexicon
Application of a Collagen Based Functional Beef Protein
Vaccination Response and Weaning on Growth and Quality
Slice Shear Force of Longissimus and Gluteus Medius
Role of Fatty Acids at Enhancing Marbling Development
Relationships Camera Based Quality Grades to Beef Palatability
Quantifying the Aging Response for Muscles in the Round
Prediction and Assessment of Genomic Breeding
Physiological Mechanisms Regulating Development of Marbling and Muscle
New Beef Tenderness Theory
National Beef Tenderness Survey
Effects of Low Dose Surface Irradiation
Effect of Low Voltage Electrical Stimulation
DNA Marker Technology
Effect of Wet Distillers Grans on Marbling Score