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  1. Home
  2. Resources
  3. Project Summaries
  4. 2006
Sous Vide Tenderloin Steaks with Asparagus and Onions

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

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