2011 Project Summaries
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Prediction of Beef Flavor by Precursor and Volatile Compounds
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Physiological Mechanisms Regulating Development of Marbling
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Management Factors Affecting Inherent Beef Flavor
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Long Postmortem Aging Effects Beef Top Loin and Top Sirloin Steaks
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Increasing Marbling Gene Expression with Dietary Lipids
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Ground Beef Quality from Premium or Commodity Trim
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Effects of Post Mortem Aging Time and Type on Quality
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Effects of Aging on the Color Intensity and Stability of Beef
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Effect of Packaging Type and Storage Temperature on the Quality
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Consumer Preferences for Beef Flavor Characteristics
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Compounds Responsible for Positive Beef Flavor
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Analysis of Quality of Non traditional Beef Grind