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  1. Home
  2. Resources
  3. Project Summaries
  4. 2007
Sous Vide Tenderloin Steaks with Asparagus and Onions

2007 Product Quality Project Summaries

  • 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

  • Effect of Wet Distillers Grans on Marbling Score

  • 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

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