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Project Summaries
2006
2006 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