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Project Summaries
2011
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