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  1. Home
  2. Resources
  3. Project Summaries
  4. 2011
Sous Vide Tenderloin Steaks with Asparagus and Onions

2011 Project Summaries

  • Prediction of Beef Flavor by Precursor and Volatile Compounds

  • Physiological Mechanisms Regulating Development of Marbling

  • Management Factors Affecting Inherent Beef Flavor

  • Long Postmortem Aging Effects Beef Top Loin and Top Sirloin Steaks

  • Increasing Marbling Gene Expression with Dietary Lipids

  • Ground Beef Quality from Premium or Commodity Trim

  • Effects of Post Mortem Aging Time and Type on Quality

  • Effects of Aging on the Color Intensity and Stability of Beef

  • Effect of Packaging Type and Storage Temperature on the Quality

  • Consumer Preferences for Beef Flavor Characteristics

  • Compounds Responsible for Positive Beef Flavor

  • Analysis of Quality of Non traditional Beef Grind

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