2011 - 2015 Product Quality Project Summaries
-
Aging and Tenderization of Gluteus Medius
-
Aging Vacuum-Packaged Steaks Versus Subprimals
-
Analysis of Quality of Non-Traditional Beef Grind
-
Beef Flavor Attributes and Consumer Perceptions
-
Beef Flavor Attributes for Millennials
-
Beef Flavor Attributes for Millennials In-Home Placement Study
-
Beef Flavor Kinetics and Thermodynamic Properties of Whole Muscle and Ground Beef
-
Beef Rib Alternative
-
Beef Tenderness Survey
-
Carcass Maturity on Eating Quality
-
Characterizing Products from Beef Rib
-
Compounds Responsible for Positive Beef Flavor
-
Consumer Attitudes of Predicted Flavor Aromas in Steaks
-
Consumer Preferences for Beef Flavor Characteristics
-
Defects Caused by Antimicrobial Interventions
-
Determination of Aromatic Production from Surface Browning
-
Development of Pictorial Color Guide
-
Development of Relative Aroma Intensity Values
-
Discovering Ground Beef Performance through "Premium Grind" Concepts
-
Effect of Beef Strip Loin Enhancement
-
Effect of Implant Strategy and Supplementation
-
Effect of Packaging Type and Storage Temperature on the Quality
-
Effects of Aging on the Color Intensity and Stability of Beef
-
Effects of Carcass Maturity on Eating Quality of Beef Produced
-
Effects of Extended Aging on Shelf Life
-
Effects of Growth Promotant Technologies
-
Effects of Post Mortem Aging Time and Type on Quality
-
Effects of Subprimal Type Quality Grade and Aging Time on Display Color
-
Effects of Various Post Mortem Aging Periods
-
Flavor Drivers for Light and Heavy Beef Eaters
-
Flavor of Ground Beef I
-
Flavor of Ground Beef II
-
Flavor of Steaks of Varying Fat Levels
-
Ground Beef Quality from Premium or Commodity Trim
-
Identifying Factors Contributing to Beef Flavor and Tenderness
-
Impact of Beef Chuck Muscle Isolation on Retail Premium Ground Programs
-
Impact of Elevated Aging Temps
-
Impact of Relative Humidity During Cooking
-
Improving Tenderness with Commercial Implementation of Freeze Age Process
-
Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness
-
Increasing Marbling Gene Expression with Dietary Lipids
-
Influence of Production History and Lean Muscle Characteristics Beef Flavor Atributes
-
Investigation of Beef Flavor
-
Long Postmortem Aging Effects Beef Top Loin and Top Sirloin Steaks
-
Management Factors Affecting Inherent Beef Flavor
-
Mechanism of Meat Tenderization During Oxidation
-
Physiological Mechanisms Regulating Development of Marbling
-
Postmortem Aging Specifications Needed to Ensure Tenderness in the Top Sirloin
-
Postmortem Aging Times for Beef Steaks Marketed through the Retail Channel
-
Precursors to Beef Flavor
-
Prediction of Beef Flavor by Precursor and Volatile Compounds
-
Preference for Beef Flavors Among Consumers
-
Pressed Juice Percentage Method
-
Producing Premium Grinds with Brisket Trimmings
-
Retail Beef Tenderness Surveillance
-
Sensory Flavor Analysis of Beef Steaks
-
Skeletal Muscle Differentially Influences Marbling Development
-
Steak Thickness and Foodservice Cooking Methods on Consumer Perceptions
-
Supplementation of Glycerol or Fructose to Enhance Marbling
-
Targeted Aging for Beef
-
The Influence of Diet on Calcium Flux
-
Thermodynamics of Steaks
-
Using High Pressure Pasteurization as Tenderness Process
-
Vitamin C Supplementation